Ai ursT, 1918 



U L K A JS 1 N (i S IN BEE C U L T U li E 



2 (•ui)s raisins 

 14 cup honey 

 1 tablespoon liuttc 

 margarine 



Our Food Page — Coiitinued from page 478. 



or more sections and transfer to the j)ieplate 

 with a pancake turner, joining the cut 

 edges. The n})i)er crust may be fitted on the 

 same way. Altho it breaks very easily a lit- 

 tle patience will enable one to achieve a 

 very creditable pie. 



KII.LING. 



1 cup cold Wiitci- 

 1 V2 tablespoons r i c (■> 

 r flour 



1 tablespoon lemon juice 



Mix all together and bake between two 

 crusts. Th^ lemon juice may be omitted and 

 orange juice substituted. 



DATE ITDDIXG. 



2 cups milk 3 level tables-poons corn- 



% cup honey starch 



10 seeded dates, cut V2 teaspoon salt 

 ■ small 1 beaten egg 



Dissolve the cornstarch in a little of the 

 milk and put the rest of the milk, the honey, 

 dates, and salt in a double boiler. Wlien 

 it comes to a boil, thicken with the corn- 

 starch and cook about 20 minutes. Pour the 

 mixture over the beaten egg, stirring con- 

 stantly and put back in the double boiler to 

 heat through. Serve cold with whipped 

 cream. Skimmed milk may be used in the 

 pudding in which case add a bit of butter 

 when you put in the egg. 



COTT.Ui •; PIDDIXG. 



V2 cup sugar 

 2 tablespoons sliort(>nin^ 

 1 egg 



% teaspoon salt 

 1 % cups sifted 

 flour 



barle 



BLACKBERRY 



Blackberries 



1 cup swciet milk 



1 cup rice flour 



(■) teaspoons baking ])ow- 



der 

 1 teaspoon extract lem- 

 on or other flavor 



Cream the sugar and shortening together, 

 beat the egg, and add the milk and flour, 

 in which the other dry ingredients have 

 been sifted, a little at a time, alternately. 

 Beat thoroly, add the flavor, and bake in a 

 loaf pan in a moderate oven. Serve hot with 

 lemon or any preferred sauce. 



AND APPLE MARMALADE. 



Tart apples Honey 



Crush the blackberries,cut the apples small 

 and cook equal parts of each together until 

 soft. Measure the fruit and for each rup of 

 cooked fruit take % cup of honey and mix 

 well. Cook until it will drip from the side 

 of a spoon in two or more drops, put in 

 sterilized jellj' glasses and cover when cold 

 with melted paraffin. Be sure that the par- 

 affin is hot when poured on and tip the 

 glass so that it comes up on the sides enough 

 to make an airtight seal. The marmaladx^ 

 will be of better quality if only throe or 

 four cupfuls are cooked at a time. 



All mrrtmri-iiLcnts Irrrl. 



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'^'^C.p.^ 'o] (^j*rkr\(i^^ ^ high -class il- 



O pCCldl VjI U pfe lustrated month- 

 ^■^^^^^"■^^^^^"■■■^^^^ ly journal devot- 

 ed to the Growing and Marketino; of Ginseng, 



Golden Seal. Senega Root. Bellaclona. and other nnn!<iial rropp. 

 $1.00 per year. Sample ropy lOr. Address 



Special Crops, Box G, Skaneateles, New York 



This cut represents our com 

 bined circular saw. which 

 made for beekeepers' upe 

 the construction of their 

 hires, sections, etc. 



Machines on Trial 



Send for illustrated catalog 

 and prices 



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■ii I 111 



