How to cook vegetables

This is a particularly tasty breakfast, luncheon, or supper dish. Cut some streaky bacon into rather thin slices. Put them in a saute-pan with just enough water to cover, and let boil for a few seconds. Then drain the slices of bacon carefully, place them in a frying-pan, and fry until crisp over a quick fire. The bacon should be of a delicate brown when cooked. Peel and slice lengthwise three or more bananas, allowing half a banana for each slice of bacon. Put a piece of butter into the pan in which the bacon was fried, and place in the bananas ; fry them over a fairly good fire so as to get them thoroughly hot. Have ready some oblong slices of toasted 3* HOW TO COOK VEGETABLES. brown bread, butter them well, and trim them to the size of the bacon. Cover the pieces of toast with the bacon, put a slice of fried banana on top of the bacon, then dish up, and serve hot. Bananas as Vegetable. Take 6 to 8 bananas peeled, and cut into thin slices, 2 oz. butter, A gill milk or cream, A oz. of flour. Melt half the butter in a stew-pan, add pint of water, and when it boils put in the bananas. Cover the stew-pan and simmer the contents until tender, then pour off the liquid. Melt the remainder of the butter in another saucepan, add the flour, stir, and fry for a few minutes, then add the liquid and stir until the sauce is quite smooth. Season with salt and a grate of nutmeg. Let it boil for io minutes, stirring now and then, and add the milk or cream. When finished, pour the sauce over the bananas, dished up with a border of boiled rice. The rice should be boiled so that each grain is separate and dry. Fried Bananas. Choose firm, not over-ripe, bananas for frying, peel them, and cut each in half lengthwise. Dip in milk and then in seasoned oatmeal. Fry carefully in hot clarified butter or olive oil to a nice golden brown. Drain on a cloth or paper, season lightly with Krona or paprika pepper, dish up, garnish with slices of fried bacon or lemon, and serve. Bananas on Toast. Peel 4 bananas (not too ripe), cut them in halves lengthways, sprinkle with a little salt and cayenne or paprika pepper, then dip each in milk and into flour ; fry them in butter to a golden brown colour. Turn the bananas frequently whilst frying and drain on a cloth. Prepare thin slices of toasted bread, cut to shape of the bananas, dip the bread in milk before toasting, as this will improve the flavour BANANAS. 33 considerably. When toasted, spread each slice with a thin layer of whipped cream, sprinkle each with a pinch of grated nutmeg, and place the fried bananas upon them. Dish up on a folded napkin or fancy dish paper, and serve hot. Savoury Banana Omelet. Peel 4 not over-ripe bananas, cut them into slices, not too thin. Melt i oz. of butter in an omelet pan, when hot put in the bananas, and toss them over the fire for a few minutes, then season with salt and Krona and mignonette pepper. Break 4 eggs into a basin, add 1 tablespoonful of milk, salt and pepper to taste, and beat up well. Melt 1 oz. of butter in an omelet pan, pour in the egg mixture, and stir over a quick fire till the eggs begin to set ; then shape into an omelet. Put the prepared bananas in the centre, fold in the sides of the omelet, and let it take colour ; then turn out on to a hot dish and serve. Banana Salad.