anas and remove just one strip from the top. Place in a
baking pan and add one-half cup of water and bake in a moderate oven
for one-half hour.

BANANA MUFFINS

Rub a sufficient number of bananas through a sieve to measure one cup.
Place in a mixing bowl and add

One cup of brown sugar,
Four tablespoons of shortening,
Two cups of flour,
Five teaspoons of baking powder,
One cup of milk,
One-half teaspoon of nutmeg.

Beat to mix and then bake in well-greased and floured muffin pans in a
moderate oven for twenty-five minutes. Ice the tops with water-icing.

RICE BANANAS AND POACHED EGGS

Cook one-fourth cup of rice in one and one-fourth cups of water until
the rice is soft and the water absorbed. Place in a baking dish and
cover one inch deep with sliced bananas. Place in the oven and bake
for ten minutes. Now lay on one poached egg for each service. Garnish
with a strip of bacon and serve with parsley sauce.

BANANA PANCAKES

Place in a mixing bowl

One cup of crushed bananas,
One cup of milk,
One and one-half cups of flour,
Two tablespoons of syrup,
Two tablespoons of shortening,
One egg,
Two teaspoons of baking powder.

Beat to mix and then bake in the usual manner on a well-greased
smoking hot frying pan.

BANANA SAUCE

One-half cup of crushed banana,
One-half cup of sugar,
One teaspoon of vanilla,
Juice of one orange.

Beat to mix and then serve with the fritters.

FISH

Fish are divided into two classes--those having backbones, which are
called vertebrates; and those which have no backbones, and are called
shellfish.

The vertebrates are classified as fresh and salt-water fish, and
they contain both white and dark meat. Fish is similar to meat
in composition and structure and is classed among the protein or
body-building foods; it may replace meat or its equivalent on the
menu.

The muscle consists of a bundle of fibers, bound together by a
connective tissue; it is so tender that it requires much less time
to cook than meat. Fish, as a rule, contains less fat than meat, and
while there is considerable refuse, it will be found to be about equal
to the bone in meat.

The methods of cooking fish are: Broiling, boiling, baking, deep fat
frying and sauteing.

TO BOIL FISH

Cleanse and prepare the fish. Tie in a piece of cheese-cloth and then
plunge into a kettle of boiling court bouillon. Cook, allowing twenty
minutes to the pound. Lift,