The average table, especially hotels and restaurants, are supplied largely from canned foods. A process of perfect preservation of foods has never been invented and probably never will be. No matter how well foods may taste, they undergo constant chemical changes from the time they leave the ground or parent stalk until they are thoroughly decomposed. All vegetables, therefore, should be used fresh, if possible. BUTTERMILK An excellent quality of buttermilk may be made as follows: Allow sweet milk to stand (well covered) in a warm room until it thickens or coagulates; whip with an ordinary rotary egg beater without removing the cream. HOME-MADE BUTTER Sweet butter may be made in a few minutes from ordinary cream by placing it in a deep bowl and whipping with a rotary egg beater. SUGGESTIONS CONCERNING THE SELECTION AND THE PREPARATION OF CERTAIN ARTICLES MENTIONED IN THE MENUS THE BANANA The banana is a vegetable. It is one of our most valuable foods, as well as the most prolific. It will produce more food per acre, with less care and labor, than any other plant that grows. While the banana grows only in the tropical countries, it is equally as good and useful to people of the northern zones. Bananas that are transported to the North are cut green, and often immature; that is, before they have attained their full growth. This latter variety should never be used. In their green and unripened state, they are wholly unfit for food, and for these reasons there has arisen a broadcast prejudice against this most excellent article of diet. HOW TO SELECT AND RIPEN BANANAS Care should be exercised to select the largest variety--only those that have attained their full growth on the parent tree. If bananas cannot be procured "dead ripe" from the dealer, they should be purchased, if possible, by the bunch, or a few of the lower "hands" can be purchased and left on the stalk. They should be kept in the open air (that is, uncovered), in an even, warm temperature, and the end of the stalk covered with a clean white cloth, or immersed in water, kept fresh by changing daily. In this way the banana will mature, ripen slowly, and be almost as delicious as if obtained ripe from its native tree. Bananas should not be eaten until they are "dead ripe"--black spotted. In this state, the carbohydrates which they contain are as readily digestible as fresh milk. BAKED BANANAS Peel large ripe bananas; bake in an open pan in a very hot oven from ten to fifteen minutes, or until slightly brown. Baked bananas make a delicious dessert served with either of the following: a CREAM b NUT BUTTER c DAIRY BUTTER d BOTH DAIRY BUTTER AND A SAUCE MADE BY GRADUALLY DILUTING NUT BUTTER WITH A LITTLE WATER, UNTIL A SMOOTH PASTE IS FORMED Bananas need much mastication, not for the purpose of reduction, but for the purpose of insalivation. RECIPES RECIPE FOR CODDLED EGG