B —Lancaster Farming, Saturday, January 12, 1963
For the
Farm Wife and Family
Banana Bonanza
By Mrs. Richard O. Spence
There used to he a bugaboo that bananas ■were hard to
digest Now doctors prescribe ripe bananas as one of baby’s
first solid foods because they are so easily digested. Then
along came another bugaboo that bananas were fattening
Actually, a banana has only SS calories.
Bananas contain almost no
fat less than 2/10 of 1%.
Yet unlike so many “diet”
foods they really satisfy
your appetite. Beside that,
they also give jou a well
rounded supply of the vita
mins and minerals you need
for youthful -vitality.
Bananas are more than just
“digestible,” too Their
smooth, bland texture and uni
que composition actually aid
your digestion.
And bananas are such a
blessing for people on low
sodium diets! Their delicious,
natural flavor needs no em
bellishment and the sodi
um content of a medium-sized
banana is well under 0 5 mg.
What about cholesterol 9
FOR ANT FARM PURPOSE
MADE THE FARMER’S
WAY
I LANCASTER
PRODUCTION
CREDIT ASS’N
[<||4 411 West
Roseville R«L
Lancaster, Pa.
Ph. Lane,
f 393-3921
Don’t Neglect
Your Eyes
Visit Your Eye Doctor
if you are in doubt,
Doctor’s
Prescriptions Filled
Adjustments, Repairs
DAVID'S
OPTICAL CO.
403 X. DUKE STREET
Lancaster
Phone 394-2767
Always See Better
O
Theie’s no cholesterol at all in
bananas.
BANANA FACTS: When
gieen tipped, bananas should
be cooked. When golden yel
low, they are ripe for eating
out of hand or cooking When
flecked with brown, they aie
fully ripe and suitable for
e\ery use, perfect for infant
feeding, ideal for blending into
cakes, cookies, bieads or milk
shakes.
Bananas are best bought in
the stage of npeness you find
them in the store Then allow
them to ripen completely at
home' at comfortable room
temperature, about 70 degrees
F. And remember, bananas
aie atailable the year ’round.
Bananas should not be plac
ed in the refrigerator except
to delaj ovei -ripening after
they are already fully upe.
Tempeiatures below 50 de
giees F. retard iipenmg and
\ LANCASTER W
S. QUARRYVILLE
YOU ARE WELCOME
THE LANCASTER COUNTY
NATIONAL BANK
Where there is a special department
for your every need be it
or
Advice on your Farm Problems
REMEMBER: MR. STANLEY MUSSELMAN,
Manager of our Agricultural Depart
ment, is anxious to talk with you.
• 8 Convenient Offices
LANCASTER
9 East King Street (temporary address)
138 Ninth Queen Street (Drive-in Window)
Prince and James Streets (Drive-in Window)
1643 Lincoln Hwy. East
1847 Columbia Avenue
MOUNT JOY
One AVest Main Street (Drive-in Window)
QUARRYVILLE
State and Church Streets
Established 1841
Member Federal Deposit Insurance Corporation.
impair the delicate flavor. If
bananas have ripened to the
degree you like thenf* their
usefulness may be extended for
several days if placed in the
refrigerator. The hydrator or
vegetable compartment is best.
A peel discoloration may ap
pear after removal but the
pulp will be flavorful.
The scars or blemishes which
fiequently appear on the peel
of the banana in addition to
the familiar brown flecks do
not usually atfect the eating
quality of the fruit m any way.
These scars or blemishes rare-"
ly go all the way through the
peel.
It is not necessary to re
move or scrape oft, the
“strings” that sometimes cling
to the pulp of the bananas.
These “strings” are edible, but
not as fine in texture as the
pulp.
To keep sliced bananas from
darkening when they must
stand before serving, either
dip the banana slices into or
sprinkle them with canned
pineapple juice, or fresh, cann
ed or frozen orange, grapefruit,
lemon oi lime juice.
Bananas add extra nourish
ment and satisfying flavor to
salads and salad dressings.
SPRINGTIME SALAD
1 package lime-flai oied
%
%
V*
At
A Savings Account
A Checking Account
A Safe Deposit Box
A Trust Service
A Loan
gelatin
package lemon-flavor
ed gelatin
cup chicory, cut into 2-
inch pieces
teaspoon dry mustard
teaspoon pepper
teaspoon salt
cup finely diced onion
FLORIN
801 Main Street
y± cup thinly sliced radish
ripe bananas
Combine lemon and lime ge
latins and dissolve according
to package ditections. Pour
enough gelatin into a ring
mold to make a thin layer
and place in refrigerator to
set Place remaining gelatin in
refrigerator and ' chill until
slightly thickened or of a
soupy consistency. Add dry
mustard, pepper and salt to
chicory, toss well, mix in
onion, radish and one peeled,
sliced banana, fold into soupy
gelatin.
Peel and slice second banana
and arrange rounds on top of
fnm gelatin. Pour gelatin-vege
table mixture oier banana
layer in mold, being careful
that all of the ingredients
are w ell covered with gelatin.
Chill until firm (3 to 4 hours).
Unmold and serve vith tangy
dressing. Hakes 6 to S s_erv
mgs.
QUICK DRESSING
Combine cup mayonnaise,
1 mashed upe banana, Vz
teaspoon salt and 1 tablespoon
milk in mixing bowl Stir un
til well blended. Makes aboift
% cup.
FRUITED HAM SCALLOP
2 cups applesauce
1 A cup firmly packed
WATER, SOILS, FEEDS AND FOODS
Do you have a problem in one of these areas?
If so, let us help you.
LANCASTER LABORATORIES, INC.
2425 NEW HOLLAND PIKE, LANCASTER, PA.
Phone Leola 036-0043
/O /° —,
tFIRSTFEDERALi
%' Qjavings and/ojan ®
ASSOCIATION OF LANCASTER
K 25 North Duke St.
FjHRQQwn Customer Parking In Rear
Phone 393-0601
brown' sugar
‘ teaspoon nutmeg
firm -bananas
I 1 /* pound ham slice
Combine • applesauce, sugar
and nutmeg. Peel bananas and
cut in half lengthwise. Ar
range in casserole alternate
layers of applesauce mixture
anjd banana halves Score edges
of ham slice; place on top of
fruit Bake 40 to 45 minutes
or until ham is tender in a
350 degree oven.i To serve:
Cut ham into individual por
tions and spoon fiuit over the
top of each. Makes 4 to 6
servings.
SWEET POTATO SURPRISE
2 pounds sweet potatoes
1 tablespoon butter or
margarine
1 teaspoon salt
% teaspoon pepper
% teaspoon giated orange
nnd
% cup sugar
1 egg, beaten
2 bananas
2 cups crushed ginger
snap cookies
Cook sweet potatoes, peel
and mash. Add butter, salt,
pepper, orange rmd, sugar and
egg, mix well Cut bananas
into 2-mch pieces Form mix
ture into 8 balls, with banana
piece in center of each. Roll
(Continued on Page 9)