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What Butterick's magazine told American kitchens to cook in 1929 - five hundred recipes in thirty-three departments, casserole cookery to cooking at the table.

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Bananas En Casserole

6 small bananas 1 glass currant or grape jelly 1 cup boiling water 1 lemon Peel the bananas. Remove the coarse threads and divide in quarters, cutting first crosswise and then lengthwise. Place in a greased casserole and pour over them a sauce made by melting the currant or grape jelly in the boiling water, and mixing with it the juice of a lemon. Cover the casserole and bake in a hot oven (400 degrees-450 degrees F.) until the bananas are tender. The cover may be removed at the last moment and the bananas sprinkled with granulated sugar and allowed to brown slightly. Serve as an entree with game, mutton, or beef.

For the Modern Kitchen

A sweet-tart baked banana meant as an accompaniment to meat, not a dessert. It comes together in minutes and lives or dies on the ripeness of the fruit.

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