The strong, typical flavor that characterizes bananas is due to the
volatile oil they contain. It is this oil that causes bananas to
disagree with some persons. The common yellow variety has a milder
flavor than red bananas and certain other kinds and, consequently, is
more popular. If the oil of bananas does not prove irritating, much use
should be made of this fruit, because its food value is high, being
about double that of apples and oranges.
[Illustration: FIG. 14]
95. Bananas are eaten raw more often than in any other way, but many
persons find cooked bananas very agreeable. Then, too, it is sometimes
claimed that cooked bananas are more digestible than raw ones because of
the starch that bananas contain. However, this argument may be
discounted, for a well-ripened banana contains such a small quantity of
starch that no consideration need be given to it.
[Illustration: FIG. 15]
96. BAKED BANANAS.--If bananas are to be cooked, they can be made very
appetizing by baking them with a sirup made of vinegar, sugar, and
butter. When prepared in this way, they should be cut in two
lengthwise, and then baked in a shallow pan, as Fig.
Pages:
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82