Saturday bargains usually give one the very best bananas, fully
ripe ones, freckled with brown sugar spots, which will not keep for
sale on Monday. These are marvellous simply grilled or baked in
their skins until the outside is nearly black and the inside is
soft. They must be eaten as soon as done, served whole, each
person slitting the skin with a knife and sprinkling sugar and
cinnamon on the steaming pulp.
Or a half dozen, peeled, broken in two, and laid in a deep bowl,
with lemon juice, plenty of sugar, and bits of lemon (rind and all
except the seeds)✪ Bananas scattered through. Bake until the top is browned
and the fruit is soft but not mushy. They form their own juicy
sauce.
Split and rolled in flour and fried, they are a treat with meat,
especially sausage, and they look pretty on the same platter with it.
Peeled, split, and grilled, they are a tasty accompaniment for
chops, especially pork chops.
I 86 MOST-FOR-YOUR-MONEY COOK BOOK
A cupful of mashed bananas with juice of a lemon, sugar to
taste, and two cans of evaporated milk makes good ice cream. A
cupful of sliced bananas is added after freezing commences.
If the bananas are not too ripe, they can be cut into thinnish
lengthwise slices and fried, after being dipped in sugar. Or they
may be thinly sliced diagonally, dredged very lightly with flour,
shaken to remove superfluous flour, and fried in deep fat like potato
chips — no sugar with these, but you might like to salt them very
lightly.
CANDIED FRUITS
Prepare a thick syrup with i cup of water to each pound of
sugar; cook in this until tender, but no longer, sections of citrous
fruits, slices or bits of peaches, plums, pears, apricots, cherries, or
almost any prepared fruit✪ Candied Fruits. Let fruit remain 2 days in syrup; then
take it out, drain, and sprinkle sugar over each piece separately.
Dry them slowly in the sun or in an oven not too warm.
Sections of orange, grapefruit and tangerine, lightly warmed
until skin dries and then chilled, are fine just plain or in this candy
syrup.
APPLE GINGER PRESERVES
Tie a little ginger root in a muslin bag and boil in clear water until
the water is well flavored. Make a syrup with i cup of this water,
iy2 cups sugar and juice of half a lemon, to i pound of apples✪ Apple Ginger Preserves.
When syrup is skimmed, boil in it a few quarters of the apples at a
time, until they become clear — not a minute longer — and remove
carefully. Replace apples in syrup when it becomes cold.
XXV. 21 Ways f\ to Eat 1 Orange
Much of the value of food is lost by serving it dully.
To get your money's worth out of such a common thing as an
orange, for example, you should eat it in the way that's most
attractive to all the senses of sight, touch, smell and appetite.
That's how they do it in Spain, the West Indies, Brazil, Florida,
California — in fact everywhere that oranges are raised.
Page 105 · 3 recipe records on this page
Presented as published in 1938. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Saturday bargains usually give one the very best bananas, fully ripe ones, freckled with brown sugar spots, which will not keep for sale on Monday. These are marvellous simply grilled or baked in their skins until the outside is nearly black and the inside is soft. They must be eaten as soon as done, served whole, each person slitting the skin with a knife and sprinkling sugar and cinnamon on the steaming pulp.
Or a half dozen, peeled, broken in two, and laid in a deep bowl, with lemon juice, plenty of sugar, and bits of lemon (rind and all except the seeds) scattered through. Bake until the top is browned and the fruit is soft but not mushy. They form their own juicy sauce.
Split and rolled in flour and fried, they are a treat with meat, especially sausage, and they look pretty on the same platter with it.
Peeled, split, and grilled, they are a tasty accompaniment for chops, especially pork chops.
A cupful of mashed bananas with juice of a lemon, sugar to taste, and two cans of evaporated milk makes good ice cream. A cupful of sliced bananas is added after freezing commences.
If the bananas are not too ripe, they can be cut into thinnish lengthwise slices and fried, after being dipped in sugar. Or they may be thinly sliced diagonally, dredged very lightly with flour, shaken to remove superfluous flour, and fried in deep fat like potato chips — no sugar with these, but you might like to salt them very lightly.
CANDIED FRUITS
Prepare a thick syrup with i cup of water to each pound of sugar; cook in this until tender, but no longer, sections of citrous fruits, slices or bits of peaches, plums, pears, apricots, cherries, or almost any prepared fruit. Let fruit remain 2 days in syrup; then take it out, drain, and sprinkle sugar over each piece separately. Dry them slowly in the sun or in an oven not too warm.
Sections of orange, grapefruit and tangerine, lightly warmed until skin dries and then chilled, are fine just plain or in this candy syrup.
APPLE GINGER PRESERVES
Tie a little ginger root in a muslin bag and boil in clear water until the water is well flavored. Make a syrup with i cup of this water, iy2 cups sugar and juice of half a lemon, to i pound of apples. When syrup is skimmed, boil in it a few quarters of the apples at a time, until they become clear — not a minute longer — and remove carefully. Replace apples in syrup when it becomes cold.
XXV. 21 Ways f\ to Eat 1 Orange
Much of the value of food is lost by serving it dully.
To get your money's worth out of such a common thing as an orange, for example, you should eat it in the way that's most attractive to all the senses of sight, touch, smell and appetite. That's how they do it in Spain, the West Indies, Brazil, Florida, California — in fact everywhere that oranges are raised.
Records on this page
BananasCandied FruitsApple Ginger Preserves