92 



GLEANINGS IN BEE CULTURE 



February, 1918 



tutes. Money alone will not help. It is food 

 which can be most easily shipped that is 

 needed. Even England has been put upon a 

 bread ration. 



Beans. 



The rood Administration is urging us to 

 use beans of all kinds on our meatless days. 

 Navy beans are so high in price that at first 

 there does not seem to be any economy in 

 using them; but according to a table issued 

 by Government experts, if you take into ac- 

 count their value in calories they are still 

 very much cheaper than any kind of nseat. 

 And you may safely use all kinds of dried 

 beans and dried peas, properly prepared, as 

 meat substitutes, as, like meat, they are rich 

 •in tissue-building foods, or protein. Soy 

 beans are still more like meat in that they 

 are rich in fat as well as protein. They are 

 very much 'cheaper than navy beans, but it 

 is difficult to find them on the market. Pinto 

 beans, grown in Colorado and New Mexico, 

 are now being used by our army and navy. 

 These should retail from 10 to 12 cents i^er 

 pound, and contain more nourishmcjit than 

 some of the better-known varieties. If you 

 are interested in trying them, and cannot 

 obtnin them from your grocer, write to the 

 Bean Division, U. S. Food Administration, 

 Vv'aphington, D. C It will furnish names of 

 shippers. 



Spcak-r.g of beans, one of our subscribers 

 of New England descent, at present living 

 in « oloiado, writes that her attention was 

 attracted by my laked-bean recipe -n the 

 J^i cember issue, ^^he is shocked at the short 

 time j^ivfn for bak'ng the bean«. Here is 

 her icf'ipe 



BAKED BEANS, OLD BOSTON STYLE. 



1 qt. beans Vi lb. salt pork 



3 tablespoons honey salt to taste 



Wash and soak beans over night, place in 

 bean-pot with pork on top and bake 24 hours 

 with a slow fire, filling up with Avater every 

 two hours. 1 



Do vou know that is the first recipe I have 

 published without personally testing? The 

 thought of tumbling out of a warm bed into 

 a zero atmosphere every two hours these 

 winter nights, creeping noiselessly down the 

 back stairs and replenishing the water on 

 those beans is too much for lazy Stancy; 

 but I am perfectly willing to vouch for the 

 recipe. Our correspondent writes they have 

 these baked beans every Saturday night. If 

 the beans are accompanied by Boston brown 

 bread, and if there is a view of some of those 

 magnificent Colorado mountains from the 

 dining-room window, I should love an invita- 

 tion to supper, wouldn't you? Meanwhile 

 the Puerden family will have to worry along 

 with their counterfeit baked beans. Eeally. 

 they are not so bad. Notice I specified they 

 should be boiled until tender, not broken, 

 before baking. 



Cornmeal (Yit or agin?) 



A subscriber writes that he wishes I would 

 go on talking about cornmeal, as he cannot 

 get the ladies of his household to believe 



that it is good human food. Come to Me- 

 dina, Mr. Subscriber. Come to the Puerden 

 home for lunch and I will make you some 

 hoe cakes. Prudence warns me to extend 

 this invitation only to those subscribers 

 whose wives refuse to make hoe cakes and 

 other cornmeal dainties at home. Let me 

 confess something to you, ladies. I have a 

 husband who likes fried foods, old-fashioned 

 yeast buckwheat griddle cakes and popcorn. 

 I dislike frying; don't care for popped corn, 

 and have always thought yeast buckwheat 

 cakes an invention of his Satanic majesty 

 to promote indigestion. Some day I will tell 

 you how I make my oven produce most of 

 my fried foods. I have just ordered some 

 popcorn; and as to buckwheat cakes, I have 

 gracefully yielded the point, just as you are 

 going to do when you bake hoe cakes for 

 your husband. Both buckwheat cakes and 

 hoe cakes are easy ways to solve the problem 

 of wheatless meals. 



Permit me to mention one or two ways of 

 using cornmeal before I give recipes. You 

 know there are people who find it hard to 

 deny themselves pie, and yet piecrust takes 

 much wheat flour. Try substituting part 

 cornmeal in your piecrust. It produces a 

 flaky crust, tasting much richer than it real- 

 ly is. If you use one-fourth part cornmeal 

 the flavor will hardly be detected, but you 

 will be sure to receive a compliment for 

 your piecrust. The crust may be made with 

 half cornmeal and is very good, but it is 

 rather difficult to roll out and handle. Also, 

 if you make all your pies ' ' open faced ' ' 

 you save that much more wheat. These are 

 what our English cousins call " tarts." 

 Their " pies " are always of meat. 



Here is an easy, quick method of making 

 a crust for a pumpkin pie, or any pie with a 

 semi-solid filling. Grease the pie-pan liberal- 

 ly and sprinkle cornmeal over it. Then put 

 in your pie-filling and bake as usual. It 

 can be cut as any pie, and the Puerden fam- 

 ily pronounced it good. 



Now that eggs are becoming plentiful I am 

 giving you another recipe for Southern 

 spoon bread which calls for four eggs. This 

 is delicious. Serve it at a meal which is 

 otherwise deficient in protein or tissue-build- 

 ing foods, as it might be called a meat sub- 

 stitute as well as wheat substitute. Eaten 

 with honey it makes a nourishing dessert 

 which children enjoy. 



Notice that my new cornmeal mufiin reci- 

 pe calls for no wheat flour. 



Wheat Substitute Dishes. 



SOTITHERN SPOON BREAD. 



% cup cornmeal 2 table-spoons butter sub- 



2 cups milk etitute 



4 eggs 1 teaspoon salt 



Let the milk come to a boil and then pour 

 it slowly over the sifted cornmeal, and salt, 

 stirring until smooth. Put over the fire in a 

 double boiler and cook until it thickens, 

 then add the beaten egg yolks and take 

 from the fire. Fold in the stiffly beaten egg 

 whites; pour in an oiled baking dish and 

 (Continued on adv'g pages.) 



