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Banana Croquettes

6 bananas 1 tablespoon milk 1 egg 1/2 teaspoon salt 1 cup bread crumbs 1 cup drippings or oil Peel bananas and scrape off coarse fiber, cut in half and dust with a little salt. Dip bananas in egg beaten with cold milk; roll in bread crumbs. After all twelve pieces are dipped in crumbs, fry in smoking hot drippings or oil, about four at a time, and drain on brown paper. Serve with jelly sauce or dust with powdered sugar.