GLEANINGS IN BE E CULT U R E 



Si.;i-tk.mki.;r, 10 18 



Our Food Page — Coritinued from page 541. 



Cover with the honey, add the spice and 

 lemon, and simmer slowly until thick and 

 rich. When done, pour into hot, sterilized 

 jars and seal. 



WATERMELON BIND PRESERVES. 



1 qt. prepared rind M cup cider vinegar 



3 cups honey 1 oz. stick cinnamon 



V2 oz. whole cloves 

 Trim the watermelon rind and slice it, 

 cover it with a very weak brine, and let 

 it soak several hours or over night. Drain 

 and rinse thoroly, cover with clear 

 water, and cook until transparent. Drain 

 again in a colander, add the honey, vinegar, 

 and spice, and cook slowly until done, about 

 an hour. Seal immediately in hot, steri- 

 lized jars. 



CARROT MARMALADE. 



:! cups carrots chopped 1 orange 



fine. water 



1 lemon honey 



Wash and scrape young carrots and put 

 through the food chopper together with the 

 orange and lemon. Use the lemon and or- 

 ange peel, but reject the seeds. Cover with 

 water and cook until the carrots are tender; 

 measure, and for every cup of pulp, use % 

 cup honey. Cook slowly until thick and 

 rich, and seal at once in hot, sterilized jars. 



1>LITM M.VRMALAIIK. 



Plums Honey Water 



Select freestone plums which are of a 

 mild flavor when cooked. There are plums 

 which are of a fine flavor eaten raw, but 

 become strong when cooked. Wash the 

 plums, cut in halves, and remove stones. 

 Add a very little water and cook gently 

 about 20 minutes. Mea^sure the cooked 

 pulp, and for every cup of pulp use % cup 

 honey. Cook until it will drip from the 

 side of a spoon in two or more rows of 

 drops, pour into hot, sterilized glasses, and 

 when cold cover with melted paraffin. 



APl'LE .JELLY. 



Apples Honey 



Wash, quarter, and core tart apples, not 

 quite ripe, leaving on the skin. Cover with 

 water and cook until soft, pour into a jelly 

 bag and let drip. To every cup of juice 

 add % cup honey, cook until it will drip 



from the side of a s})Oon in two or more 

 rows of drops or a thin sheet, pour into hot, 

 sterilized glasses, and when cold, cover with 

 melted paraffin. An old-fashioned way of 

 adding a delicious flavor to apple jelly is 

 to drop a small rose geranium leaf into each 

 jar. Delicious peach jelly may be made by 

 combining apple juice with the juice obtain- 

 ed from cooking the peach parings. The 

 apples furnish the pectin which peaches 

 lack. The apples and peach parings may 

 be cooked together. 



I'KAR CHIPS. 



2 llis. prepared pears 1 lemon 



11/2 "'*^- ho'ney 1 oz. preserved ginger 



Peel, core, and slice the i)ears in small 

 l)ieces, add the honey and ginger and let 

 stand an hour or two or over night. Add 

 the lemon, cut in very thin pieces, and cook 

 slowly about three hours. Seal in hot, steri- 

 lized jars. 



PEACH PRESERVES. 



1 lb. peaches cut small % lb. honey 



Cook the peaches and honey together un- 

 til thitk and rich, pour into sterilized jars 

 and seal. Peaches which are lacking in 

 flavor and juice will make good j^reserves 

 if a tablespoon vinegar and a bit of stick 

 cinnamon are added to this recipe. 



PEACHES CANNED IN HONEV SYRUP. 



Cut the peaches in halves, remove the 

 stones, peel and pack closely in the jars, 

 cover with the boiling hot syrup, partially 

 seal, and sterilize in water bath 1.5 minutes. 

 When sterilized, remove, complete the seal, 

 and invert to test for leakage. An attrac- 

 tive-looking jar is secured by being care- 

 ful to pack the peach halves with the stone 

 side next to the glass. 



For a rich syrup, use one cup honey to 

 one cup water and bring to a boil. One cup 

 honey to two cups water will do very well 

 in these days when we must accustom our- 

 selves to food less sweet. 



PEARS, HARD APPLES, AND QUINCES. 



Peel, core, and slice into convenient sec- 

 tions, dropping into slightly salted cold 

 water to prevent darkening, blanch in boil- 

 ing water ly^ minutes, cold di}>, pack into 

 jars, pour over honey syrup, and sterilize in 

 hot-water bath 20 minutes. 



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I QUEENS THAT WILL PLEASE | 



I OVER TWENTY YEARS OF CAREFUL SELECTING AND BREEDING | 



They are bred from IMPORTED stock. The very best for honey gathering i 

 and" gentleness. They are not given to swarming and are highly resistant to p 

 1 CTJARANTEE disea&e. Give me your order and if after you have given my queens a fair p 

 § . . trial, you are not satisfed in every way that they are a.s good as you have p 



p You take no risk in buy- gygj. uggd, just return them and I will send you qu.eens to take their places = 

 = ing ray queens, for I q,. ,eturn your money with any postage yoiu liave paid out on returning the = 

 = guarantee every queen ^ - " 



= to reach you in first- 

 = class condition ; to be 

 = purely mated, and to 

 = give perfect satisfaction. 



Untested $70.00 per hundred before June 15th. 

 $GO.O0 per hundred after June 15th 



I L. L. FOREHAND 



FORT DEPOSIT, ALABAMA I 



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