A ripe banana "is a nutritious food, containing less water and more nitrogenous matter than is commonly found in fresh fruits," is the dictum of our expert. This is especially true of the large red bananas, now, unfortunately, comparatively rare in our markets by comparison with the flood of the small yellow fruit best known under the same name. In reality the yellow imitations are plantains, and far inferior to those whose title they have stolen. The recipes given herewith will apply to both kinds of bananas. The yellow (or plantain) is bettered by cooking, being much less wholesome raw than the more luscious red.

Fried Bananas

Strip off the skins; cut each banana (or plantain) into three slices, and flour well. Saute in hot butter in a frying-pan, or fry in deep fat. Drain dry and serve hot.

Or—

Roll in egg, then in cracker-dust; set on ice for one hour and fry in hot, deep cottolene.

Banana Croquettes

For this purpose select small, yellow bananas (or plantains); strip off the skins and cut off the ends, so as to make them look like croquettes; pepper and salt, roll in egg, then in cracker-crumbs, set on the ice for one hour to stiffen them, and fry in hot, deep cottolene to a golden brown. Serve dry and hot. They should accompany chicken or lamb, being a delicate yet piquante vegetable, and unfit to attend roast beef or other heavy meats.

Baked Bananas

Tear down a narrow strip from each, and lay them, the torn side upward, in a baking-pan. Cover and cook about half an hour. Pare carefully and send to table with hot cream, in which has been melted a little butter, poured over them.