JvLV, 1918 



GLEANINGS IN BEE CULTURE 



5 minutes, cold dip and peel or scrape, if 

 necessary, and sterilize l^/^ hours; lima 

 beans, corn and peas, blanch 5 to 10 minutes 

 according to age, cold dip, and sterilize 3 

 hours. The corn should be blanched on the 

 cob. Greens of all sorts, blanch in steam 15 

 minutes, cold dip, and sterilize 12 liours. 



In order to avoid a condition known as 

 "flat sour" in such vegetables as asparagus, 

 peas, beans, and corn, use no vegetables 

 which have been gathered more than six 

 hours, and then blanch, cold dip and pack 

 one jar of product at a time and place each 

 jar in the canner as packed. The first jar 

 will not be injured by the extra cooking. 



Fruits may be prepared and packed in the 

 jars without the preliminary blanching and 

 cold dipping except in the case of certain 

 hard fruits such as hard apples, pears, or 

 quinces. As you probably all know, fruits 

 may be canned very successfully by the old- 

 fashioned, open kettle method. However, 

 such fruits as black and red raspberries 

 which cook to pieces easily are much more 

 attractive if packed in the can, the boiling 

 syrup poured over them and then sterilized 

 16 minutes. Or the jars may be first steri- 

 lized, the fruit put in them, the boiling syrup 

 poured over them, the jars sealed, immersed 

 in the canner in boiling water, covered 

 closely and left until cold. By either of 

 these methods there will be a large propor- 

 tion of juice in the cans, but the berries 

 will remain whole and the juice will be de- 

 licious in flavor. 



If I were not writing to beekeepers or 

 beekeepers' wives, I would not have the face 

 to suggest canning with honey at the present 

 prices, but maybe you will like to try a few 

 jars. The syrup may be made in the pro- 

 portion of one part honey to one part water, 

 or varied to suit the individual taste. Heat 

 it to boiling, pour at once over the fruit, and 

 proceed as with the sugar syrup. 



A Correction. 



On page 351 of Our Food Page for June 

 between the words "scientific" and "in- 

 vestigators" there is an interrogation point 

 which is very much out of place, so much so 

 that it cost me the better part of a night 's 

 sleep when I discovered it. I have suspected 

 before this that the Gleanings force did not 

 take good care of their punctuation marks, 

 for it is not the first time they have made 

 me say something which was not intended. 

 Please, Mr. Editor, keep those punctuation 

 marks under lock and key when my copy is 

 being set up, and don 't let anj' into my page 

 until I have personally censored them. 



I did not mean to question the science of 

 those investigators. They are among our 

 foremost chemists engaged in valuable orig- 

 inal research work, and I meant no sarcasm 

 when I called them "scientific investigat- 

 ors," altho I still think it is too bad of them 

 to try to take that nice word "vitamines" 

 away from us. By the way, ' ' food hor- 

 mones" is a name some chemists like to ap- 

 ply to those interesting little bodies. 



The need of conserving wheat, meat, and 

 meat products was never greater than now. 

 Wheat and wheat flour are especially needed, 

 and, if we fail to use the substitutes as we 

 should, it will result in serious want for the 

 people of Europe. Upwards of five million 

 men, women, and children have already died 

 of hunger, half of Europe is on the verge of 

 starvation, and it is estimated that the vi- 

 tality of almost twenty millions more has 

 been weakened to the extent that makes 

 them practically useless as wage earners. 



I believe the food slackers are becoming 

 scarce in every locality. They cannot face 

 those women who have given husband or 

 son to their country's service, those women 

 with brave smiles on their faces, but with 

 that look of heartbreaking anxiety in their 

 eyes. 



Now that we have so many delicious fresh 

 fruits and vegetables it is not so hard to cut 

 down on the use of wheat and meat. For 

 months back I have used no wheat flour in 

 anything but yeast bread and have used one- 

 third substitutes in bread. We have also cut 

 down the amount of yeast bread we use, for 

 it is almost impossible to make yeast bread 

 without wheat or rye flour. We use quan- 

 tities of muffins, cornbreads, and other quick 

 breads which can be made entirely wheat- 

 less, and all our desserts are er.tirely wheat- 

 less. There is no object in cutting out all 

 cakes and pastries, for if made wheatless, as 

 they can be, they save wheat by saving 

 bread. 



Piecrust may be made of barley flour, a 

 combination of barley flour and rice flour or 

 of cornflour. The pastry is more difiicult to 

 handle, but it can be done. A very little 

 baking powder helps to make it flaky. We 

 like the rolled-oats piecrust, a recipe for 

 which I am giving below. It is good in 

 texture and flavor and more nutritious than 

 the ordinary piecrust. 



This month I am giving a bread recipe 

 which the head of the Puerden house pro- 

 nounces the best ever. He has delicately 

 hinted .that it would be well to do no fur- 

 ther experimenting with bread recipes. To 

 tell the truth the results (unpublished) of 

 some of my experiments in attempting to use 

 more than one-third substitutes in bread 

 have not been successful, and I have come 

 to the conclusion that we would eat less 

 yeast bread, but what we do eat shall be 

 good bread. My reason for not scalding the 

 rolled oats in this new recipe is that it does 

 not keep well in warm weather. I believe the 

 Cream of Maize called for in the recipe is 

 sold in some localities under the name of 

 Cerealine. Be sure to mix j^our bread much 

 stiffer than when made of all wheat flour. 

 Neither the substitutes nor the flour as mill- 

 ed at ])resent have the absorbing power of 

 the old white flour. 



VICTORY BREAD. 



1 V2 rnkcs dry yeast 3 cups rolled oats 



3 pints liquid 5 cups Cream of Maize 



2 or 3 potatoes riccd V2 teaspoon soda 



3 teaspoons salt flour (about 4 qts.) 

 1 tablespoon honey 



(Continued on Advertising Pages.) 



