■ They are equally good served as vegetables, especially if used when half ripe, or green. The following are some of the ways in wliich they may be utilised fcr this purpose : Bananas, boiled. — Peel and halve six or seven green bananas, and put them in a pan with a breakfastcupfui of milk, a teaspoonful of salt, half that of white pepper, and simmer them gently and steadily for twenty-five to thirty minutes. Make a roux with a tablespoonful of butter and a dessertspoonful of flour✪ Bananas, Boiled, pour the liquid from the bananas on to it, stir all together, and let it just boil up. Place the bananas on a hot dish, and serve with the sauce over them. curried. — Put a teacupful of desiccated eocoanut into a basin and pour half a pint of milk over it, then cover down the basin and let it stand for one hour. Peel and slice six or seven green bananas, and put them into a pan with an ounce of butter in which you have previously fried a good tablespoonful of curry powder, and brown them lightly. Now add to them a teaspoonful of essence of anchovies, a teaspoonful of either Worcester sauce or of Yorkshire Relish, a little salt and cayenne, and last of all the milk in which the eocoanut was steeped. Let it all simmer together for a quarter of an hour, then stir in a well-beaten whole egg, and dish very hot in a wall of nicely boiled rice✪ Curried Bananas. fried. — These may be peeled, halved VEGETABLES. 25 lengthways, and treated exactly as described for fried aubergines. Basil (Basilic). — A favourite seasoning herb on the continent, where it generally is connected with tomatoes, whose flavour it is supposed greatly to enhance. In this country it is chiefly used amongst the herbs added to turtle, mock turtle, and other gelatinous soups. Basil vinegar, (made like tarragon vinegar) is often added to salad dressings. Bay Leaf (Feuille de laurier). — These are much used for flavouring, and generally appear in the bouquet garni. Best used fresh, but if gathered in the summer, tied in bunches, and hung up in a warm dry place in a paper bag to keep off the dust, they are very useful. A very good extract may be made, when leaves are plentiful, by packing them pretty tightly in a bottle and pouring on to them sufficient rectified spirit to cover them well ; let this stand ten days, then bottle off and seal. This gives a nice flavour, but must be used carefully, or it may give a slightly resinous taste. Beans. — Of these there are, in this country at least, really only two kinds of fresh beans, the broad bean and the haricot bean, the last being divided into two varieties, the dwarf or French bean, and the scarlet runner. Besides these there are the dried beans, the flageolets, the haricot or Soissons beans, the Lima or butter bean (very good fresh, but seldom or ever seen in that state in this country), and the South American black bean, also known as frijoles. Broad' Beans (Feves de marais). — These must never be cooked when old, as they are then fit for nothing 26 VEGETABLES.

AI-modernized reading of the original text

■ They are equally good served as vegetables, especially if used when half ripe, or green. The following are some of the ways in which they may be utilised for this purpose: Bananas, boiled. — Peel and halve six or seven green bananas, and put them in a pan with a breakfastcupfui of milk, a teaspoonful of salt, half that of white pepper, and simmer them gently and steadily for twenty-five to thirty minutes. Make a roux with a tablespoonful of butter and a dessertspoonful of flour, pour the liquid from the bananas on to it, stir all together, and let it just boil up. Place the bananas on a hot dish, and serve with the sauce over them. curried. — Put a teacupful of desiccated coconut into a basin and pour half a pint of milk over it, then cover down the basin and let it stand for one hour. Peel and slice six or seven green bananas, and put them into a pan with an ounce of butter in which you have previously fried a good tablespoonful of curry powder, and brown them lightly. Now add to them a teaspoonful of essence of anchovies, a teaspoonful of either Worcester sauce or of Yorkshire Relish, a little salt and cayenne, and last of all the milk in which the coconut was steeped. Let it all simmer together for a quarter of an hour, then stir in a well-beaten whole egg, and dish very hot in a wall of nicely boiled rice. fried. — These may be peeled, halved lengthways, and treated exactly as described for fried aubergines. Basil (Basilic). — A favourite seasoning herb on the continent, where it generally is connected with tomatoes, whose flavour it is supposed greatly to enhance. In this country it is chiefly used amongst the herbs added to turtle, mock turtle, and other gelatinous soups. Basil vinegar, (made like tarragon vinegar) is often added to salad dressings. Bay Leaf (Feuille de laurier). — These are much used for flavouring, and generally appear in the bouquet garni. Best used fresh, but if gathered in the summer, tied in bunches, and hung up in a warm dry place in a paper bag to keep off the dust, they are very useful. A very good extract may be made, when leaves are plentiful, by packing them pretty tightly in a bottle and pouring on to them sufficient rectified spirit to cover them well ; let this stand ten days, then bottle off and seal. This gives a nice flavour, but must be used carefully, or it may give a slightly resinous taste. Beans. — Of these there are, in this country at least, really only two kinds of fresh beans, the broad bean and the haricot bean, the last being divided into two varieties, the dwarf or French bean, and the scarlet runner. Besides these there are the dried beans, the flageolets, the haricot or Soissons beans, the Lima or butter bean (very good fresh, but seldom or ever seen in that state in this country), and the South American black bean, also known as frijoles. Broad' Beans (Feves de marais). — These must never be cooked when old, as they are then fit for nothing

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Bananas, BoiledBananas with SauceCurried Bananas

The "Queen" cookery books: Vegetables