Remove the skins from the required number of bananas, and scrape off all fuzzy portions next to skin. Dip the bananas in milk; then into toasted bread crumbs. Place in an oiled pan, and bake in a moderate oven thirty to forty minutes or until perfectly tender. Baked bananas are a very wholesome dish.
Loosen and remove the banana from the skin; then replace. Put in shallow pan, cover, and bake until skin is very dark and the banana soft, about half an hour. Serve in the skin or remove and sprinkle with powdered sugar.
3 tablespoons of strawberry jam
Peel and mash the bananas; put the jam into a round glass dish, and place the bananas round it. Serve with whipped cream put round.
1/2 pint water
3 ounces lump sugar
Peel, and slice the bananas, and either stew or bake them in a jar in the water and sugar until tender. The juice should be syrup.
6 bananas 1 ounce sugar
1 ounce of butter 1/4 pint cream
Peel, and cut the bananas into rather thick slices, put them into a glass dish, and sprinkle over the sugar. Warm the cream and butter together, add the flavoring, let it stand in the saucepan about five minutes; then pour over the bananas, and serve with finger biscuits.
1 tablespoon sugar
1/2 pint cream
Peel, and slice the bananas into two-inch lengths; put into a glass dish; sprinkle over the sugar. Whip the cream, and cover the bananas. Serve with any cold milk mold. The slices may be moistened with sherry or kirsch.
1 cup whipped cream
Put the bananas through a colander. Beat the bananas to a stiff froth, and serve with whipped cream.
Juice of 1/2 orange
1 dessertspoon of sugar Batter
Cut the bananas in quarters lengthwise. Lay them in a small deep dish, and sprinkle them with the sugar; then squeeze the orange juice over them. Let them lie in the juice for three or four hours, and then drain them carefully, and dip them in frying batter, and fry them in oil.