478 



GLEANINGS IN BEE CULTURE 



August, 1918 



going out among people as I have the past 

 few months, talking with them on food 

 .(■[uestions, I cannot help seeing that there 

 is a good deal of this spirit, as shown in the 

 following question : 



"Why should we farmers be expected to 

 raise and sell wheat at the price we do, 

 when the price of some other foods, such as 

 honey, has gone so high?" 



You see farmers are asked to increase 

 their production of wheat to the utmost, 

 but the price of wheat has been fixed, and 

 the price of sugar has been fixed, while the 

 price of honey has gone beyond anything 

 ever before known. If the whole world 

 were not so much in need of sweet at the 

 present time, I should not feel as I do about 

 this matter, but it hurts my pride to have 

 the patriotism of beekeepers questioned. 



There, I have said a part of what has 

 been on my mind for some time. Pbrhaps it 

 might be well to mention that this was 

 written without consulting the editorial 



staff in general. 



* * * 



Many housekeepers do not realize that 

 none of the substitute flours have the keep- 

 ing qualities of white wheat flour. They 

 should be ordered only in small amounts. 

 I believe much of the prejudice against 

 barley flour is because housekeepers order 

 it, put it away and forget it, and then, 

 when they finally do use it, they complain 

 that it has a strong flavor. While it has a 

 flavor quite diflierent from that of wheat, 

 many have learned to like it who did not 

 like it at first. It is especially good in 

 spice cakes, chocolate cakes and cookies, 

 as it is soft and fine and more like wheat 

 flour in texture than any of the other sub- 

 stitute flours. 



Notice among the recipes I am giving a 

 rice-flour sponge cake which calls for six 

 eggs instead of four. This is a cake which 

 I make only for special occasions. It is as 

 light and fine grained as an angel food cake 

 and just as attractive looking. Also, it can 

 be baked the day before it is needed, being 

 tender and moist when one or two days old. 

 When one can make such delicious cakes 

 without any wheat flour, there is not the 

 slightest excuse for using it, even for wed- 

 ding cakes. 



Don 't fail to try that wheatless, sugarless, 

 raisin pie. It is the best substitute piecrust 

 I have tried yet, and the filling of honey 

 and raisins is ambrosia itself. The color 

 of the crust is a trifle dark, but when you 

 have taken one bite I will venture to assert 

 you will think no more of its complexion. 



Please don 't accuse me of inconsistency 

 in giving a recipe for marmalade made with 

 honey, after complaining of the high price 

 of honey. You see that high-priced honey 

 will go farther if you mix fruit with it. 



VICTOR V BliEAD WITH BOILED KICE. 



1 cup rice % cake dry yeast soften- 



2 V-z cups water ed in 



1 tablesijoon sugar ^4 cup warm water 



2 teaspoons salt about 6% cups flour 



Cook the rice in the 2% cups water in a 

 double boiler until the water is all absorbed, 

 add the sugar, the salt, the yeast softened 

 in the ^ cup warm water and enough flour 

 to make a stiff sponge, about 2 1^ cups. Beat 

 this sj^onge well, cover and keep in a warm 

 place over night or about ten hours. In the 

 morning add about four more cups flour, 

 enough to make a dough, and knead until 

 smooth. When light, divide into two loaves 

 and let rise again. When light, bake in a 

 moderate oven. In warm weather it may be 

 advisable to add % teaspoon soda with the 

 flour in the morning. 



OATMEAL DROP COOKIES. 



(Adapted from Airline Honey Book.) 

 1 cup honey 1 tablespoon cocoa 



1 cup sour cream 1 teaspoon cinnamon 



2 eggs 1/4 teaspoon cloves 

 2 cups rolled oats % teaspoon nutmeg 



2 i/i cups barley flour I/2 teaspoon salt 



1 teaspoon soda 1 cup chopped raisins 



1 teaspoon baking pow- y^ cup sliced citron 



der 



Blend the honey with the sour cream, add 

 the beaten eggs, the rolled oats, and the 

 other dry ingredients sifted together. Add 

 the fruit, beat well and drop by the tea- 

 spoonful on a well oiled pan. Bake in a 

 moderate oven. They may be baked in muf- 

 fin pans. 



COCOA DROP COOKIES. 



3 tablespoons shortening 4 teaspoons baking pow- 

 1 cup lioney der 



1^ cup milk 1/3 cup cocoa 



1 egg % teaspoon salt 



About 1 cup barley flour 1 tea.spoon vanilla 



% cup Cream of Maize chopped nuts 



Cream the sugar and shortening, beat in 

 the egg, add the milk and then the dry in- 

 gredients in which the baking powder has 

 been, mixed. In this recipe, measure the 

 barley flour before sifting. The Cream of 

 Maize may be omitted and half a cup more 

 barley flour used instead, if preferred. 

 Drop from a teaspoon on a well oiled tin, 

 sprinkle the chopped nuts over and bake 

 in a moderate oven. They may be baked in 

 mufiin pans, if preferred. 



RICE FLOUR SPONGE CAKE DE LUXE. 



1 cup sugar 2 tablespoons lemon 



6 eggs juice 



% cup rice flour % teaspoon salt 



Separate the whites and yolks of the eggs 

 and beat the yolks until thick and light color- 

 ed; sift in the sugar, beat until smooth and 

 creamy, beat in the lemon juice, and then 

 carefully fold in the stiffly beaten egg 

 whites before beating. Last of all, fold in 

 the rice flour, measured before sifting, a 

 little at a time, put in a sponge cake pan 

 and bake in a slow oven about 45 minutes. 



WHEATLESS, SUGARLESS, RAISIN PIE 

 CRUST. 



1 cup barley flour 1 teaspoon salt 



1 cup cold mashed po- Vz teaspoon baking pow- 



tato der 



%, cup shortening cold water 



Mix the flour, potato, salt, and baking 

 powder and cut in the shortening with two 

 knives. Roll out the lower crust, cut in four 

 (Continved on Adn'rti.siiuj Pages.) 



