Slice bananas, oranges and pineapple into a large dish. Mix thoroughly and sweeten to taste. Line sherbet cups with strips of banana, fill the center with the fruit mixture and place a spoonful of sweetened whipped cream and a candied cherry on top of each.
Slice the bananas and sprinkle with the juice of a lemon. Cook instantaneous tapioca in a double boiler, allowing a cupful to three of water until it looks transparent. Add to it a pinch of salt, the grated rind of the lemon and half a cupful of sugar. Stir the bananas into the tapioca (about three will be the right amount), turn into a buttered pudding dish, put bits of butter on top and bake in a hot oven until the top is browned. Serve cold or hot with sugar and cream.
Veal kidney and bananas are the ingredients of this dish. Take off a little of the kidney fat—use only a half or quarter for one person—and saute it with butter in quite a hot pan. The kidney must be browned slightly, but still be left a little pink in the inside. This slight rareness improves the taste and leaves it tender. When cooked, push the kidney to one side and put in a banana, cut in lengthwise slices that have been sprinkled with lemon juice. These will fall to pieces with the cooking. Pile the pulp beside the kidney on a hot plate and serve at once.
Peel and scrape ripe bananas. Cut each one in two pieces and cut off the sharp end, making them look like a croquette. Roll them in chopped nuts of any kind—either peanuts, hickory nuts or walnuts. Lay on a leaf of lettuce and serve with French dressing.
1 dozen bananas.
2 pounds Bermuda onions cupful molasses.
1/2 pint water 1 teaspoonful salt.
1/2 teaspoonful ground gin-ger.
1 pint vinegar 1 pound dates 1 teaspoonful allspice.
Cut bananas, dates, and onions into small pieces, add spices, vinegar, water, and molasses, mix well together; turn into a large stone jar or crock, bake in a slow oven till a rich brown, seal in jars while hot.
Shape pork sausage meat into little rolls, place them in a frying pan with just enough hot water to cover and let boil one minute. Drain the water off carefully and fry the sausage until crisp over a quick fire. Remove from the pan and keep in a hot place. Peel three or four bananas and slice lengthwise. Put a small piece of butter into the pan in which the sausage was cooked and add the bananas. Fry them over a hot fire until thoroughly heated through. Pile the sausages in the center of a hot platter, arrange the banana slices around the edge and garnish with parsley.
1 bunch of rhubarb.
1 tablespoonful butter.
1 cupful bread crumbs.
5/8 cupful maple syrup.
Peel the firm, fresh stalks and cut in half-inch lengths. Slice the bananas in thin crosswise slices. Fill a well-buttered baking dish with alternate layers of the fruit, separating the layers with bread crumbs and maple syrup. Finish with a layer of bread crumbs, maple syrup and a few dots of butter. Bake one hour in a moderate oven.
Divide two medium-sized bananas crosswise into halves, then cut each piece lengthwise into slices about one-fourth inch thick. Prepare buttered strips of bread the size of the banana slices. Mix six tablespoonfuls of pulverized sugar with a teaspoonful of lemon juice, spread on the bread and butter and put two strips together with a strip of banana between.
Use one banana for each person; peel, scrape and cut in two lengthwise. Lay it on a plate, cut side uppermost. Heap a spoonful of ice cream in the center, put a generous amount of whipped cream on that and top with a maraschino cherry.
1 cupful thick cream 1 cupful finely sliced bananas.
1/2 cupful powdered sugar.
Whip the cream stiff and fold in the sliced bananas. Beat the eggs until stiff without separating, add sugar, and fold into cream and banana mixture. Half fill buttered ramekins, set them in a pan of hot water, and bake in a moderate oven until light and delicately browned.
3 large bananas.
1/4 cupful walnut meats.
5 or 6 slices Hawaiian pineapple.
French dressing whipped cream.
Peel the bananas and slice lengthwise. Arrange on a salad plate alternately with the slices of pineapple. Dress with French dressing and place the walnut meats on top. Put a little pile of mayonnaise, mixed until stiff with whipped cream, on each slice of pineapple. All of the ingredients should be very cold.
6 teaspoonfuls sugar.
1 tablespoonful lemon juice.
Prepare the apples as for ordinary baking, but make the hole from which the core is removed large enough to hold half of a banana. If the latter is too large around, trim it off a little. Sprinkle a teaspoonful of sugar and a few drops of lemon juice over each apple. Bake in a moderately hot oven. This imparts the flavor of the bananas to the apples.