PARSLEY BUTTER

  Two tablespoons of butter,
  Three tablespoons of finely minced parsley,
  One teaspoon of lemon juice.

Beat to a smooth paste and use.  This dish will replace potatoes in the luncheon menu.

HAVANA BANANA PASTRY

  Two cups of flour,
  One-half teaspoon of salt,
  Two teaspoons of baking powder,
  One tablespoon of sugar.

Place in a mixing bowl and sift to thoroughly mix.  Now rub into the prepared flour eight tablespoons of shortening and then mix to a dough with one-half cup of ice-cold water.  Roll the pastry on a slightly floured pastry board one-fourth inch thick; cut in oblongs three inches wide and six inches long.  Peel the banana and lay on the pastry; sprinkle with

  One teaspoon of brown sugar,
  Pinch of nutmeg,
  Pinch of cinnamon,
  One-half teaspoon of butter.

Brush the edges of the pastry with cold water and press firmly together, inclosing the banana.  Lay on a well-greased and floured baking sheet, placing the side which was fastened together down.  Brush with beaten egg and bake in a moderate oven for eighteen minutes.  Serve just as you would other pastries.

FRIED BANANAS

Peel the bananas and then cut into two; roll in flour and then dip in beaten egg and roll in fine crumbs.  Fry until golden brown and serve with broiled steak or chops or chicken fricassee.

BANANA CUSTARD PIE

Pare and then rub through a fine sieve sufficient bananas to measure one cup.  Place in a mixing bowl and add

  One-half cup of sugar,
  Juice of one lemon,
  One-quarter teaspoon of grated rind of lemon.

Stir to mix and then add slowly, beating to mix

  One cup of milk,
  Yolk of one egg,
  One whole egg,
  One-quarter teaspoon of nutmeg.

Beat to mix and then pour in a pie plate lined with plain pastry.  Bake in a slow oven for twenty-five minutes and then cool.  Use the white of egg and one-half glass of jelly for fruit whip.

BANANA ICE CREAM

  One and one-half cups of banana pulp,
  One cup of sugar,
  Juice of one lemon.

Place in a mixing bowl and then cover and set aside.  Now place

  Two and one-half cups of milk,
  Four tablespoons of cornstarch,

in a saucepan and stir to dissolve the starch.  Bring to a boil and cook for five minutes.  Add the yolks of two eggs.  Beat to thoroughly mix and add the banana mixture.  Beat hard to blend.  Now beat into the mixture the stiffly beaten whites of the two eggs.  Freeze in the usual manner, using three parts ice to one part salt.  This amount will make three pints of ice-cream.