. The Cuba review. Cuba -- Periodicals. 14 THE CUBA REVIEW palatable and equal in every respect to the usual white bread, excepting possibly in the matter of appearance. The following is the recipe recommended by the Medical Department of the Company for making the so-called "Banana Bread": Keep the banana immersed in water wliile peeling, to prevent discoloration. Use silver knife on bananas, for the same reason as above. Boil bananas in salt water imtil thoroughly cooked. After cooking, mash thoroughly and stir into dough slowly while kneading. Green bananas should be used-—prefera
. The Cuba review. Cuba -- Periodicals. 14 THE CUBA REVIEW palatable and equal in every respect to the usual white bread, excepting possibly in the matter of appearance. The following is the recipe recommended by the Medical Department of the Company for making the so-called "Banana Bread": Keep the banana immersed in water wliile peeling, to prevent discoloration. Use silver knife on bananas, for the same reason as above. Boil bananas in salt water imtil thoroughly cooked. After cooking, mash thoroughly and stir into dough slowly while kneading. Green bananas should be used-—preferably full ones just about to turn. Proportion one pound of mashed bananas as above to three pounds of flour dough, viz.: mashed bananas, 25% of bread, flour dough, 75% of Yucca Roots. The United Fruit Company has been experimenting in some of its tropical divisions with a mixture of fifty per cent (509c) wheat flour and fifty per (£0%) yucca flour, which makes an extremely acceptable susbstitute for all-wheat floiu'. The recipe for this is as follows: Peel the yucca, grate it, add enough water to make a paste, afterwards mashing it in order to get rid of some of the starch (about 20%). Let this mixture dry a little and then pass through the mill. This should give a fine yucca flour which is then ready to mix with wheat flour. A 50% mixture gives an excellent bread. If at least 20% of the starch is not gotten rid of the bread will shrink. THE MAPLE SUGAR SEASON A better than average production of majile sugar and syrup in the United States in 1918 is indicated by a tabulation of results ])re- sented by the Department of Agriculture in its monthly crop report for May. While no figures of actual production are given, the number of trees tapped is reported as per^^cent more than in the season of 1917, and both the average yield per tree and the quality of the product are rated higher than last year. The average yield per tree was equivalent to pounds of sugar, as
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