316 



GLEANINGS IN BEE CULTURE 



May, 1918 



BARNES' 



Hand and Foot Power 



Machinery 



This cut represents our com- 

 bined circular saw. which is 

 made for beekeepers' use in 

 the construction of their 

 hires, sections, etc. 



Machines on Trial 



Send for illustrated catalog- 

 and prices 



W F. & JOHN BARNES CO 



645 Ruby St 



ROCKFORD. ILLINOIS 



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I 



Our Food Page — Continued from page 314. 



the potatoes, and pour over boiling water 

 to cover and cook until potatoes are done. 

 Drain thoroly in a strainer, return to the 

 kettle in which they were cooked, and mash, 

 making sure there are no lumps of potato 

 left. .4dd the melted fat, the well-beaten 

 egg, and beat smooth. Take up by spoon- 

 fuls, place on well-oiled pan, sprinkle with 

 paprika, and bake until brown. 



HASHED BROWN POTATOES. 



3 cups chopped cooked i/i onion sliced 



potatoes 1/3 cup milk 



1 teaspoon salt 2 tablespoons drippings 

 Vs teaspoon pepper 



Combine the pot(atoes, seasonings, and 

 milk; melt the drippings in frying pan and 

 cook the onion until yellow and soft. Add 

 the potato mixture and press down smooth- 

 ly. Cook over a hot fire for a moment, and 

 then slip a stove mat under and cook very 

 slowly until brown on the bottom, about 

 twenty minutes. Fold over like an omelet 

 and serve on a hot platter garnished with 

 parsley. 



All measurements level. 



ASSETS OVER ONE MILLION DOLLARS 



BOOKS AND BULLETINS 



MRS. ALLEN'S COOKBOOK. 



Ida C. Bailey Allen, editor " Housewives' Forum" 

 in Pictoral Review; formerly editor "Three Meals 

 a Day" in Oood Housekeeping ; lecturer for Chautau- 

 qua and Westfield Domestic Science Schools. Small, 

 Maynard & Co., Boston. Price, $2.00 net. 



This is not only a complete cookbook, but 

 an all-around help for the housekeeper in her 

 kitchen. In Part I Mrs. Allen treats of the 

 chemistry of food and cookery, the diet for 

 the different seasons, children 's meals, the 

 jiioblem of the dinner pail, the art of com- 

 bining foods, seasonings and on thru the 

 equipment of the kitchen, short-cut prepara- 

 tion of meals, the serving of home and com- 

 pany meals and the chafing dish. 



Part II gives methods of preparing and 

 recipes for practically ^ivery thing one may 

 wish to cook. Ther'i are good cooks who 

 are not scientific; there are dietitians who 

 understand the science of cooking, but are 

 not especially good cooks. Mrs. Allen happily 

 combines the sciences with the art, for good 

 cooking is an art. One feels that she is 

 a born cook who has availed herself of every 

 help that science can give in the selection 

 and preparation of foods for the family. 

 And she has set it forth in a most attractive 

 way. Her enthusiasm for her subject is ap- 

 parent in every chapter of the book. The 

 book is invaluable as a reference work, but 

 a housekeeper who opens it will be sure to 

 read on and on until she is seized with an 

 uncontrollable desire to go to her kitchen 

 and try some of the delectable dishes de- 

 scribed. While not strictly a war cookbook, 

 it is emphatically a thrift cookbook. One 

 c;ni find plenty of wheat substitute .lislies, 

 meat substitute dishes, and, best of all, 



