bananas, boiled.—Peel and halve six or seven green
bananas, and put them in a pan with a breakfastcupful
of milk, a teaspoonful of salt, half that of white pepper,
and simmer them gently and steadily for twenty-five
to thirty minutes. Make a roux with a tablespoonful
of butter and a dessertspoonful of flour, pour the
liquid from the bananas on to it, stir all together,
and let it just boil up. Place the bananas on a hot
dish, and serve with the sauce over them.