Musa

fia but did not prove commercially 1
practical. T -v ,r	„"'I
There is no doubt that both stalk«
and leaves and skins of the fruit I
contain an unfàdeàblë dÿe—as many I
a housewife lëarns to her despair ?
when somë careless one leaves bana- I
na skins on the table linen, or other l
clothing conies, in contact with .&«
sap-oôzing plant. The stain doesn’t I
«show - at first but on contact /• with 1
•suds, it becomes an ineradicabJefl
ibrltwiè smudge. It is said there is l
!a. laundry in town that has knowl- I
edge of a remover for this stâiiï but I
theÿ" keep it a trade secret.	I
in all our Honolulu-markets, every I
day of the year, “hands*’ and I
i3mMp|ir of baiiai^s are for sale 1
value!
^Eotyour money in süch’Tl purchase.-*]
iinese banana, not brought
?bout the middle of the last j
Khd' with unbelievably large!
af many hands, : arç com-1
he markets. So, too, are
sr Brazilian banana, local-«
as the apple banana be-*
Æte fancied, agple flavor
s known’ as -the “cooking
—though the other vari-
be cooked too—¿re not 'àé
s they should be, principal*'
ik, because most folks <fo
?. at what : stage to cook
ftien the skins are bïaçk I
are so limp and soft'»I
ed person would say they I
i hopeless case of decani
e when the cooking batia** I
» prime for table use. /-^d I
¡list as they-are in théir^l
from 20 to 30 jninutes inJ
ot oven, served hot I
iividual consumer, peeled; I
ind sprinkled lightly ttAl
ey! are a delicacy not I
^despised by the fastidious eâtér.} m I
is to ( be remembered ¡-«yfei aie Vflgl
hèàrty food and if consumer is il
‘^counting caJoriei/f> for that ineaïfl
should eschew other
such as bréad, potatoes, rice oril
macaroni. I É | |. jj --< rfTËpnÉI
mm
| pan 'after fryihy bacon,'and: served]
with sljces of 'mnon or,vIim^ as a
garnish« for ijjheibacon^ 'fheyiare1 a
" hardworking man’s satisfying break-
We -see It’often reiterated that
bananas should 8f>t fee iwt' & the
LtceboxM>\it,vas‘ a practice when the
rsuppi^ is greater thaifo can ,he con-
'Saimed in ?& 'day tor‘ two,I and" there'-
ll apj; to be bóred! appetite® for ba-,
iPiillpi forced bn the table
, I find it & satisfactro^^tv
tò hold,, Mc^ the supply,
,ve a strong and permeating
for /the sake of( the other ,
; is necessary to MW in
| closed vessel.
thev' Brazmani wi^ Chinese ;
f'ltfe best served uncooked
^umerabis fray&B*0s£ cooks.
SÓW	*al&; sugar •
on,any breakfast food; with mayonrr
naise ÉmWm on lettuce aè à, salad,
and ^4® almost any other fruit as
a salad or déssert combination) they
given, above % the cooking
'4Mr: pfi WM
Chinese or Brazilian banai
served idth
deservedly'	Peeled
in convenient pieces, 'the 1
dipped in fritter b^ter, i
deep fat :t^% golden brow
jj* sugar, ahd served hOM
hot lemon sauipe poured
; To make th^friljter pii
^e cup of flour, one egg,' o
&up1of milk, one and' one-h
spoons of baking powder, i
blespoons of powdered sug
one-fourth teaspoons of sa
j To make the lemon sauce
-.and - steO|>« pi
one cup of boiling waf$r, sti
¡Stir in.ron£«half cup of sus