Apeil, 1918 



GLEANINGS IN BEE CULTURE 



221 



If yeast vitamine preparation be given to 

 pigeons paralyzed by laek of vitamincs, they 

 are relieved in one hour and completely re- 

 stored in 12 hours. 



Maybe some of you have noticed that 

 health magazines which formerly advocated 

 10-hour cooking of oatmeal are now recom- 

 mending that such cereals be cooked from 10 

 minutes to half an hour. I believe this is to 

 avoid destroying the vitamines. 



Now, after reading all this evidence about 

 vitamines, aren't you proud to think that 

 honey contains vitamines f It is uncertain 

 to what class the vitamines in honey belong, 

 and it is also possible that they are not pres- 

 ent in any large amount. 



For much of the above I am indebted to 

 "How To Live" by Fisher and Fisk, to 

 "Food Products" by Sherman, and to the 

 Bureau of Cliemistry, Washington. 



Conservation Conversation. 



Last month the printer, proofreader, editor, 

 or possibly my own unruly fingers on my 

 typewriter made me say "conversation" 

 when I meant "conservation." If the same 

 mistake is made again, it will give me the 

 effect of stammering. If you think this 

 "conservation conversation" is a little one- 

 sided, remember a conversation with a lady 

 is apt to be. 



A few days ago I was talking with a do 

 mestie science teacher, an unusually bright 

 and charming girl who is an enthusiuNt in 

 her work. We were having a beautiful time, 

 comparing notes as to our successes and fail- 

 ures with the new war recipes, when she 

 suddenly said, "Oh, Mrs. Puerden, I envy 

 you because you have a chance to experimeut 

 all you please. I have to try recipes in class 

 and divide every ingredient into tiny por- 

 tions so each girl may bake an individual 

 cake, muffin, or loaf of bread." A few weeks 

 before th-at another bright girl, who has 

 been doing efficient work in an office for sev- 

 eral years, said, "What fun you must have, 

 Mrs. Puerden, testing recipes and working 

 out new ones. I can't help envying you." 

 I am passing these remarks on to other 

 housekeepers laeeause I believe we are a bit 

 inclined to regard our work as drudgery. 

 Some of it is, I admit, but there is drudgery 

 in all lines of work, even gardening. Cook- 

 ing is creative work, just as much as model- 

 ing or painting. What can give you a feel- 

 ing of keener satisfaction than loaves of de- 

 licious bread and a baking of puffy drop 

 cakes cooling in your kitchen? It adds much 

 to the pleasure of cooking, too, when you 

 have a family like mine with such healthy 

 appetites that your successes and failures 

 have to be labeled. 



So many housekeepers say to me," This war 

 cookery takes so much time, it makes house- 

 work so much harder." Perhaps it does take 

 a little more time, but it is interesting to 

 work with new materials, and if you cut out 

 a large part of the cakes and pastries which 

 you formerly used — you will never miss them 

 if you have plenty of muffins, fruit, and hon- 



ey — you will find it takes little if any 

 more time. 



Notice that, contrary to my custom, I am 

 giving two muffin recipes which are sweet- 

 ened. To bo frank, I should not sweeten the 

 rye muffins to please my own taste, but, as 

 the bran muffins are used by many as a laxa- 

 tive food, the honey probably makes thcin 

 more effectual for that purpose. You may 

 think the amount of soda called for in the 

 bran muffin recipe is excessive, but let me 

 tell you something: either the combination 

 of sour milk and soda behaves differently 

 for me, or most modern cooks are not usin;^ 

 enough baking soda to neutralize the sour 

 milk and depend upon baking powder to help 

 raise the mixture. Our mothers used a round- 

 ing teaspoon of soda, which equals two level 

 teaspoons, for every pint of sour milk. The 

 modern domestic science books usually esti- 

 mate that a level teaspoon of soda is suffi- 

 cient for a pint of sour milk, but after fail- 

 ing twice on that bran muffin recipe I in- 

 creased the amount of soda to two level tea- 

 spoons, and the muffins were perfect with 

 none of the bitter taste which is pre.-sent if 

 you use too much soda. Notice that I use 

 the two teaspoons of soda in the johanycake 

 also. 



Use all the potatoes you can for the next 

 few months. There are many ways in which 

 we can use them to save the needed wheat, 

 and the use of potatoes is now considered a 

 good way to neutralize an excess of acid 

 forming elements caused by the use of meat, 

 fish and eggs. Notice the two recipes calling 

 for potatoes. 



The tamale pie is good for the one dish 

 meal. 



HONEY BRAN MUFFINS. 



1 egg: l^^ cups sour niiik or 



2 cups bran buttermilk 



1 I'Lip flour 2 teaspoons soda 



Vz cup honey % teaspoon ^^alt 



Sift the flour to which the soda and salt 

 have been added and mix with the bran. 

 Beat the egg thoroly in the mixing bowl, add 

 the honey and then the sour milk. Stir in 

 the dry ingredients, beat well and bake in 

 well oiled muffin pans in a moderate oven. 

 This makes 12 muffins. 



RYE MUFFINS. 



1 egg 1 cup wheat flour 



1 cup milk 5 teaspoons baking pow- 



2 teaspoons hone." der 



V2 teaspoon salt 2 tea-spoons nielteJ fat 



1 cup rye flour 



Mix and sift the dry ingredients. Beat the 

 egg in the mixing bowl, add the honey and 

 the milk and then the dry ingredients. Add 

 the melted fat, beat and bake in oiled muf- 

 fin pans about 25 minutes. The large amount 

 of baking powder is because rye needs more 

 leavening than white flour. 



.TOHNNY' CAKE. 



1 egg % to % cup wheat flour 



2 cups sour milk 2 teaspoons soda 



% teaspoon salt 1 tablespoon melted short- 



2 cups eornmeal ening 



Mix and sift the dry ingredients, using %. 

 {Continued on Advertising Pages.) 



