.Tanuaey, 1918 



GLEANINGS IN BEE CULTURE 



31 



rately one spoonful, one-half spoonful, and 

 one-fourth. You may wonder why I am 

 showing both the glass and tin measuring- 

 eups, for it is true that a woman who uses 

 her head for planning can get along nicely 

 with one measuring-cup. It is for this rea- 

 son: Some of my recipes call for boiling 

 water; and after neatly and suddenly remov- 

 ing the bottom from several glass measuring- 

 cups in succession by pouring boiling water 

 into them I added a tin measuring-cup to my 

 kitchen equipment. A tin cup alone would 

 do, but a glass cup is much more convenient 

 on account of its transparency. You may 

 also get a set measuring a whole, half, and 

 quarter teasi)oonful; but as a teaspoonful is 

 one-third tablespoonful it is unnecessary. 



Eemember, too, that unless stated to the 

 contrary all measurements should be level. 

 When a recipe calls for a heaping teaspoon- 

 ful of baking powder it is most indefinite. 

 Three level teaspoonfuls may be heaped on 

 one overworked teaspoon. The rule now gen- 

 erally used is two level teaspoonfuls of bak- 

 ing powder to a level cupful of flour, if no 

 other leavening agent is used. The old way 

 of stating it was one rounding teaspoonful; 

 but it was discovered that the same result 

 could be attained with greater accuracy by 

 measuring out two level teaspoonfuls. Yes, 

 T will cheerfully admit that there are far 

 better cooks than I who never measure in- 

 gredients; at least, that is what they would 

 tell you. In refilit^y they have trained 

 themselves to measure with their eyes. Per- 

 haps such cooks are born, not made. Be- 

 lieve me, the accurate-measurement way is 

 quicker, easier, more economical, and the 

 only way to teach the young cook. 

 * * * 



So many housekeepers say to me, ' ' I have 

 no trouble with the meatless Tuesday, as we 

 have not been eating so much meat on ac- 

 count of the high prices, but the wheatless 

 day bothers me. ' ' For that reason I am 

 suggesting menus for a wheatless day again. 



WHEATLESS WEDNESDAY 



(Also Sugarless). 



BREAKFAST . DINNER 



Honey baked apples Home-made sausage* 



Oatmeal with top milk Mashed potato puffs 



Rye bread toast Beet greens 



Honey (home canned) 



Coffee (Milk for children) Pickles Jelly 



Boiled Rice 

 Honey sauce 

 (Dec. issue) 



SUPPER OR LUNCHEON 



Corn pudding (canned or dried corn) 



Baked potatoes 



Corn and rye mufilns 



Patriotic fruit cake* 



Home-canned strawberries 



Notice that the dinner calls for home-made 

 sausage. I am going to admit right now 

 that the Puerden family has kept pigs for 

 years. We are proud of it now that we are 

 told that every pig raised in this country 

 amounts to a shell to defeat the kaiser; but 

 it should be stated that we live on the edge 



of town, and our pigs reside still further out. 

 To get to the point, since I have made 

 sausage I have discovered that people seem 

 to be inordinately fond of home-made sau- 

 sage. There is no reason why every house- 

 keeper should not have home-made sausage. 

 Just get a few pounds of pork, say from the 

 shoulder; grind it, season it, put it once 

 more thru the food-chopper and pack it away 

 in pails or crocks. If you make enough to 

 last some time, set the pails in the oven, 

 bake until the fat rises to the top, and then 

 set away in a cold place. When the fat has 

 hardened, cover the pails. It will keep for 

 months. If your sausage is lean it may be 

 necessary to pour in a little additional melt- 

 ed fat. It should entirely cover the meat, 

 making an airtight seal. When you are 

 ready to use it, warm the pail until the fat 

 on top has melted; turn the sausage out on 

 a platter, slice off what you require, put the 

 remainder back in the pail, cover again with 

 melted fat, and put it out in the cold again. 

 You may use any proportion of fat and lean 

 you wish. It is a matter of taste. 



Any easy way to get the seasoning evenly 

 distributed is to season enough for one meal 

 at a time. For ly^ pounds of ground pork 

 I allow 21/^ teaspoons salt, 2 teaspoons finely 

 crumbled leaf sage, and % teaspoon pepper. 

 Many would prefer it more highly seasoned. 

 A little experimenting will enable you to 

 get it just right to suit your family; but 

 ■remember it is much easier to add a little 

 seasoning when you cook it than to remedy 

 the matter if you get too much. The second 

 grinding is not necessary, but we think it a 

 great improvement. 



The Patriotic Fruit Cake gets its name be- 

 cause it calls for no sugar, wheat flour, nor 

 shortening — three foods much needed for 

 export. It should delight a housekeeper, be- 

 cause it does not require baking, and, con- 

 sequently, there is no possibility of its fall- 

 ing. Do you suppose there ever was a house- 

 keeper who has not had at least one cry over 

 a fallen cake? While this cake is somewhat 

 expensive, it can be cut in very small pieces 

 and served with fruit or a simple gelatine 

 dessert. 



PATRIOTIC FRUIT CAKE 



1 package dates 1 tablespoon citron 



1 cup figs 2 tablespoons honey 



1 cup raisins 1 tablsspoou orange juice 



2^ cups corn flakes M terispoon salt 



1 cup nuts 1 or 2 tablespoons lemon 



juice 



Stone the dates and put dates, figs, raisins, 

 and corn flakes thru the food-chopper, al- 

 ternating them to get an even mixture. Add 

 the nuts cut fijie, but not ground, the citron 

 shaved in fine strips, the honey and the salt. 

 Use enough fruit juice, preferably lemon 

 and orange, to moisten slightly, about two 

 or three tablespoons; pack it in an oiled 

 cake-pan and set aside for twenty-four hours 

 before cutting. Other dried fruits may be 

 substituted, and shredded cocoanut may be 

 used instead of citron. It will keep well in- 

 definitely. 



