^52 



GLEANIKGS IN BEE CULTURE 



June, 1918 



fats and the other is soluble in water, one 

 prominent investigator proposes that until 

 chemically identified they be known as ' ' fat 

 soluble A" and "water soluble B. " "Fat 

 soluble A " is found in the fats of milk, 

 eggs, certain animal organs, cod-liver oil, 

 the leaves of certain plants such as cabbage 

 and alfalfa and probably others, and in mil- 

 let, hemp and flax seeds and wheat embryo 

 and corn embryo. ' ' Water soluble B " is 

 much more widely distributed. I have seen 

 it stated that it is in practically all foods. 

 That should be amended to say ' ' in nearly 

 all foods in the natural state. ' ' Polished 

 rice, fine white flour, refined sugar, and corn 

 syrup are totally lacking in "water soluble 

 B, " and it is weakened and destroyed in 

 many other foods by faulty methods of pre- 

 paration. 



Now of course it is " water soluble B ' ' 

 which is in honey, altho between you and 

 me and the rest of the Gleanings family, I 

 should not be at all surprised if in the course 

 of time some other very interesting things 

 are found out about honey. Personally I 

 am a great believer in natural foods, served 

 just as nature gave them to us, altho I do 

 publish some recipes which might lead one 

 to believe otherwise. 



Don't get the idea that "water soluble 

 B, " because it is more common, is less im- 

 portant than "fat soluble A." Sherman 

 in his Chemistry of Food and Nutrition, just 

 published in March, says: "Both 'fat solu- 

 ble A ' and ' water soluble B ' are held to 

 be essential for the maintenance of health 

 as well as growth. The ' fat soluble A ' ap- 

 pears to be dispensable, when maintenance 

 alone is involved, for a somewhat longer per- 

 iod than is ' water soluble B, ' which ac- 

 counts for the polyneuritic symptoms in 

 birds kept on a polished rice diet and the 

 cure of these symptoms by the extracts of 

 foods rich in 'water soluble B. ' " 



Milk and egg yolk are unique in being rich 

 in both "fat soluble A" and "water solu- 

 ble B." 



Wheat Versus Other Grains. 



The Food Administration is still empha- 

 sizing the great need of wheat saving, and 

 you know the best way to save wheat is not 

 to use it. Mothers sometimes say to me, 

 ' ' I would not dare to deprive my family of 

 wheat to the extent that we are asked to do. 

 My children need nutritious food." Cer- 

 tainly they do, and it is your first duty to 

 see that your children have plenty of good 

 food. But dietitians who have studied the 

 matter thoroly tell us over and over 

 again that wheat possesses no nutritive qual- 

 ities for man or beast, superior to those of 

 oats, corn, rice, or barley. Wheat is un- 

 doubtedly the most delicious of the grains, 

 the one which we can eat longer than any 

 other without tiring of it, the one wdiich 

 makes the finest, lightest bread, and the 

 bread which has the best keeping qualities. 



Our Pilgrim Fathers managed to live years 

 at a time without wheat, and they were no 



weaklings. Our southern States had to get 

 along without wheat for over two years 

 during the Civil War, and the Southerners 

 have always used a great amount of corn- 

 meal, altho they live in a warmer climate 

 and cornmeal is popularly supposed to be 

 heating. 



In making bread with a large proportion 

 of wheat substitutes this warm weather, if 

 you use the long process, you may find it 

 necessary to add a very little soda to the 

 flour when mixing it into the solid loaf, one 

 teaspoon of soda to a baking of four loaves 

 of bread. We must admit that the present 

 generation, with all its domestic science, 

 cannot excel our mothers in bread making, 

 and several of the older ladies have told me 

 that they always add a little soda when mak- 

 ing bread with the heavier flours in warm 

 weather. 



Notice that this month I am giving two 

 kinds of quick bread, a cake, biscuits, and 

 mulfins, all entirely wheatless, and I can 

 heartily recommend all of them. The breads 

 are very good cold and help solve the prob- 

 lem of wheatless sandwiches for picnics. 

 They are particularly good with a cottage- 

 cheese filling. 



Please try the rice-flour sponge cake. It 

 is quite as light, soft and delicate as a 

 sponge cake made of wheat flour, and it 

 keeps well, if you hide it. 



The editor, for reasons of his own, has a 

 way of camouflaging my recipes by scatter- 

 ing them all through the advertising. I hope 

 my friends will not give up the recipe hunt 

 until they come to the line, ' ' all measure- 

 ments level. ' ' 



May I take this opi)ortunity to once more 

 thank the readers who write such delightful 

 and appreciative letters. If I am unpardon- 

 ably slow in answering them, it is not be- 

 cause I do not love to hear from you but be- 

 cause I am a very busy woman. 



RICE FLOUR SPONGE CAKE. 



4 eggs % cup flour 



1 cup sugar 2 tablespoons lemon juice 



Vs teaspoon salt 



Separate the whites and yolks of the eggs, 

 beat the yolks until thick and light colored, 

 sift in the sugar, add the lemon juice and 

 beat until smooth. Add the salt to the egg 

 whites, beat with a wiie whisk until stiff 

 and dry, and fold into the first mixture, and 

 last of all sift in the flour a little at a time, 

 folding it in lightly. Bake in a slow oven 

 about 45 minutes. 



RICE AND BARLEY RAISIN BREAD. 



2 eggs 1 cup ricei flour 



1 cup sweet milk 2 cups barley flour 



3 tablespoons tilKiitcn- 1 teaspoon salt 



ing. 7 teaspoons baking po'W- 



3 tablespoons honey der 



1 cup raisins 



Beat the eggs in the mixing bowl, add the 

 honey, the melted shortening, and the milk. 

 Stir in the flour in which the salt and baking 

 })owder have been sifted, and then the rais- 

 ins. Put in an oiled loaf pan. let rise 15 

 (Continued on Advertising Pages.) 



