11 easy banana recipes (1919)

11 easy banana recipes (1919)
11 easy banana recipes (1919)

by Mrs M A Wilson

Bananas, usually eaten raw, makes delicious cooked dishes — tasty custard pie, baked with rice and poached eggs, delicate flavor for ice cream.

The banana is a tropical fruit and it is cultivated in all tropical countries. It’s like the palm in appearance; the thick, soft stem is formed by the overlapping of the long vertical leaf stalks. This stem in the dwarf varieties is about five feet high, while the ordinary varieties reach a height ranging from fifteen to twenty-five feet.

The flowers are deep pink, shading into red, though one frequently sees these flowers in delicate pinks and deep yellows. A branch, or as it is commercially known, a bunch, contains nine hands, or ridges, or layers to the stem, with ten to fifteen bananas to the hand.

The bananas of Central America run larger in size than those of other countries and are very plentiful. The red bananas come from Cuba and Central America.

Bananas in this country are nearly always eaten raw. But in the West Indies and other semitropical countries, this fruit is prepared in many delicious and appetizing ways. It is sometimes dried until black, after the manner of figs; it is made into flour; preserved with sugar and lemon and lime.

Today I am going to give you a variety of ways in which this delicious fruit can be prepared as it is prepared in the West Indies and in Guatemala.

11 easy banana recipes (1919)

Havana banana pastry

Two cups of flour
One-half teaspoon of salt
Two teaspoons of baking powder
One tablespoon of sugar

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Place in a mixing bowl and sift to thoroughly mix. Now rub into the prepared flour eight tablespoons of shortening and then mix to a dough with one-half cup of ice cold water Roll the pastry on a slightly floured pastry board one-fourth inch thick. Cut in oblongs three inches wide and six inches long. Peel the banana and lay on the pastry. Sprinkle with:

One teaspoon of brown sugar
Pinch of nutmeg
Pinch of cinnamon
One-half teaspoon of butter

Brash the edges of the pastry with cold water and press firmly together enclosing the banana. Lay on a well greased and floured baking sheet, placing the side which was fastened together down. Brush with beaten egg and bake in a moderate oven for eighteen minutes. Serve just as you would other pastries.

Fried bananas

Peel the bananas and then cut into two; roll in flour and then dip in beaten egg and roll in fine crumbs. Fry until golden brown and serve with broiled steak or chops or chicken fricassee.

Banana custard pie

Pare and then rub through a fine sieve sufficient bananas to measure one cup. Place in a mixing bowl and add:

One-half cup of sugar
Juice of one lemon
One-quarter teaspoon of grated rind of lemon

Stir to mix and then add slowly, beating to mix:

One cup of milk
Yolk of one egg
One whole egg
One-quarter teaspoon of nutmeg

Beat to mix and then pour in a pie plate lined with plain pastry. Bake in a slow oven for twenty-five minutes and then cool. Use the white of egg and one-half glass of jelly for fruit whip.

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Banana muffins

Rub a sufficient number of bananas through a sieve to measure one cup. Place in a mixing bowl and add:

One cup of brown sugar
Four tablespoons of shortening
Two cups of flour
Five teaspoons of baking powder
One cup of milk
One-half teaspoon of nutmeg

Beat to mix and then bake in well-greased and floured muffin pans in a moderate oven for twenty-five minutes. Ice the tops with water icing.

Baked bananas

Wash the bananas and remove just one strip from the top. Place in a baking pan and add one-half cup of water and bake in a moderate oven one-half hour.

Rice bananas and poached eggs

Cook one-fourth cup of rice in one and one-fourth cups of water until the rice is soft and the water absorbed. Place in a baking dish and cover one inch deep with sliced bananas. Place in the oven and bake for ten minutes. Now lay on one poached egg for each service. Garnish with a strip of bacon and serve with parsley sauce.

Banana pancakes

Place in a mixing bowl:

One cup of crushed bananas
One cup of milk
1-1/2 cups of flour
Two tablespoons of syrup
Two tablespoons of shortening
One egg
Two teaspoons of baking powder

Beat to mix and then bake in the usual manner on a well-greased smoking-hot frying pan.

Banana stuffing for chicken

Pare and rub through a sieve four bananas. Place in a bowl and add:

One-half grated onion
One green pepper, chopped fine
Three tablespoons of finely chopped parsley,
Four slices of bacon chopped fine
1-1/4 cups of bread crumbs
Pinch of thyme
One egg
One teaspoon of salt

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Mix thoroughly and then fill into the chicken and roast in the usual manner.

Banana ice cream

1-1/2 cups of banana pulp
One cup of sugar
Juice of one lemon

Place in a mixing bowl and then cover and set aside. Now place two and one-half cups of milk and four tablespoons of cornstarch in a saucepan and stir to dissolve the starch. Bring to a boil and cook for five minutes. Add the yolks of two eggs. Beat to thoroughly mix and add the banana mixture. Beat hard to blend. Now beat into the mixture the stiffly beaten whites of the two eggs. Freeze in the usual manner, using three parts ice to one part salt. This amount will make three pints of ice cream.

Banana fritters

Place in a mixing bowl:

One cup of banana pulp
1/4 cup of sugar
Yolks of two eggs
One tablespoon of shortening

Beat to mix and then add:

One and one-half cups of flour,
One and one-half teaspoons of baking powder.

Beat to mix and then cut and fold into the mixture whites of two eggs, beaten stiff. Fry in deep fat until golden brown and then serve with banana sauce.

Banana sauce

One-half cup of crushed bananas,
One-half cup of sugar,
One teaspoon of vanilla.
Juice of one orange.

Beat to mix and then serve with the fritters.

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