Food recipes
Classic Banana Fritters
Classic Banana Fritters
Ingredients:
4 bananas
1 Tb. lemon juice
1/2 c. flour
2 Tb. sugar
1/4 tsp. salt
1/3 c. milk
1 egg
1 Tb. butter, melted
Directions:
Powdered sugar
Remove the skins from the bananas, scrape them, and cut them once
30 / 211
lengthwise and once crosswise. Sprinkle the pieces with the lemon juice.
Make a batter by mixing and sifting the flour, sugar, and salt. Stir in
the milk gradually, and add the yolk of the beaten egg and the melted
butter. Lastly, fold in the beaten egg white. Sprinkle the bananas with
powdered sugar, dip them into the batter, and fry in deep fat until
brown. Sprinkle again with powdered sugar and serve.
PINEAPPLES
98. Pineapples are grown in the southern part of the United States, on
the islands off the southeastern coast, and in Hawaii. They vary in size
according to the age of the plants. It requires from 18 to 20 months for
the fruit to develop, and the plants yield only four or five crops. Much
of this fruit is canned where it is grown, but as it is covered with a
heavy skin it will tolerate shipping long distances very well. It is
shipped to the market in cases that contain from 24 to 48 pineapples to
the case. Usually, for a few weeks during the summer, the price of fresh
pineapples is reasonable enough to warrant canning them.
99. The food value of pineapples is slightly lower than that of oranges
and apples. However, pineapples have a great deal of flavor, and for
this reason they are very valuable in the making of desserts, preserves,
marmalades, and beverages of various kinds. It is said that the
combination of pineapple and lemon will flavor a greater amount of food
than any other fruit combined. Another characteristic of pineapples is
that they contain a ferment that acts upon protein material and
therefore is sometimes thought to aid considerably in the digestion of
food. The probabilities are that this ferment really produces very
little action in the stomach, but its effect upon protein material can
readily be observed by attempting to use raw pineapple in the making of
a gelatine dessert. If the pineapple is put in raw, the gelatine will
not solidify; but if the pineapple is heated sufficiently to kill this
ferment, it has no effect whatsoever upon the gelatine.
100. SELECTING PINEAPPLES.--When pineapples are to be selected, care
should be exercised to see that they are ripe. The most certain way of
determining this fact is to pull out the center leaves of each pineapple
that is chosen. Grasp the pineapple with one hand and then with the
other pull out, one at a time, several of the center leaves of the tuft
at the top. If the fruit is ripe a sharp jerk will usually remove each
Ingredients:
4 bananas
1 Tb. lemon juice
1/2 c. flour
2 Tb. sugar
1/4 tsp. salt
1/3 c. milk
1 egg
1 Tb. butter, melted
Directions:
Powdered sugar
Remove the skins from the bananas, scrape them, and cut them once
30 / 211
lengthwise and once crosswise. Sprinkle the pieces with the lemon juice.
Make a batter by mixing and sifting the flour, sugar, and salt. Stir in
the milk gradually, and add the yolk of the beaten egg and the melted
butter. Lastly, fold in the beaten egg white. Sprinkle the bananas with
powdered sugar, dip them into the batter, and fry in deep fat until
brown. Sprinkle again with powdered sugar and serve.
PINEAPPLES
98. Pineapples are grown in the southern part of the United States, on
the islands off the southeastern coast, and in Hawaii. They vary in size
according to the age of the plants. It requires from 18 to 20 months for
the fruit to develop, and the plants yield only four or five crops. Much
of this fruit is canned where it is grown, but as it is covered with a
heavy skin it will tolerate shipping long distances very well. It is
shipped to the market in cases that contain from 24 to 48 pineapples to
the case. Usually, for a few weeks during the summer, the price of fresh
pineapples is reasonable enough to warrant canning them.
99. The food value of pineapples is slightly lower than that of oranges
and apples. However, pineapples have a great deal of flavor, and for
this reason they are very valuable in the making of desserts, preserves,
marmalades, and beverages of various kinds. It is said that the
combination of pineapple and lemon will flavor a greater amount of food
than any other fruit combined. Another characteristic of pineapples is
that they contain a ferment that acts upon protein material and
therefore is sometimes thought to aid considerably in the digestion of
food. The probabilities are that this ferment really produces very
little action in the stomach, but its effect upon protein material can
readily be observed by attempting to use raw pineapple in the making of
a gelatine dessert. If the pineapple is put in raw, the gelatine will
not solidify; but if the pineapple is heated sufficiently to kill this
ferment, it has no effect whatsoever upon the gelatine.
100. SELECTING PINEAPPLES.--When pineapples are to be selected, care
should be exercised to see that they are ripe. The most certain way of
determining this fact is to pull out the center leaves of each pineapple
that is chosen. Grasp the pineapple with one hand and then with the
other pull out, one at a time, several of the center leaves of the tuft
at the top. If the fruit is ripe a sharp jerk will usually remove each
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