FOREIGN DISHES. 387
them to the other ingredients, with 1 gallon of boiling water, and boil briskly for 2 hours. When done take off the pan and stir in one and a fourth teaspoonfuls of soda. Send in a covered dish to the table; have rice nicely boiled; then into each plate put one spoonful of rice, as you pour the gumbo in, to serve it Eat light bread or toast with it; veal, venison or oysters may be used in the place of chicken.
A Treat—Fried Bananas.—Select a dozen fully ripe, the long, slender variety; after removing the skins cut lengthwise, and again cut in two ; fry in the best of butter or ham fat, adding a little salt. Serve up hot for breakfast, and while eating thank the undersigned for this recipe. Bananas cut up with cream and sagar are a palatable dish for the tea-table.—Mrs. L. F. Williamson, San Francisco, Cal.
Bananas as a Dessert.—Remove the skins, cut the pulp into round, thin wafers, put them on a dish, put on a good deal of sugar, and add milk. f,et stand 2 hours, then eat them as you would milk and other fruit.
To Roast Bananas.—Roast or bake them with the skins on (in a deep oven) till of a deep brown and the juice comes through the skin, then serve hot and eat with a spoon.
Banana Sweet Pickles.—Make a pickle liquor as for any sweet pickles, peel the banana and drop them in it. Excellent.
Pine Apple Sweet Pickles.—Wash the fruit, peel and cut it into thin slices and drop them into a sweet pickle liquor.
Guava Jelly.—Miss Armstrong.—Cut off both ends of the fruit, then put them into water and cook till soft then strain through a very fine sieve.
A Delicious Brazilian Dish.—Milk curds, sugar and the pulp of the plum to taste.
Pineapple Pie.—(Sandwich Island dishes.)—Miss Pogue.—Take 3 pineapples, and after skinning -them very carefully, remove the eyes ; grate on a very coarse grater until they are a mass of pulp ; to thi? pulp add 1 tablespoonful of corn starch, 1*2 cup of sugar to each of fruit.
Note—This amount will fill 2 pies; bake without an upper-crust. This is better cold.
Pineapple Sweet Pickle.—After skinning and carefully removing the eyes of the pine, cut up into round slices with a bit of the core in each; to 10 pounds of fruit add 3 of sugar and a quart of vinegar and spices; boil together very slowly an hour at least. The next day pour off the juice and boil again; turn over the pineapple boiling hot. It is ready for use at once, but keeps well,