December, 1918 



GLEANINGS IN BEE CULTURE 



731 



serves with honey, iuid that he liked the re- 

 sult very imu-h, but thought tlie honey pre- 

 serves were somewhat darker than those 

 Miatle with sugar. They need not be, if light 

 honey is used and they are carefully made. 

 It is wise not to cook a large amount of 

 honey preserves or marmalade at a time for 

 that very reason. Cook only enough to fill 

 three or four glasses, watching it carefully 

 and stirring it frequently to prevent it from 

 darkening and accjuiring that slight caramel 

 taste which injures the delicate flavor. 



For your Christmas candies try some of 

 the following recipes and see if sugarless 

 candies are not good. The Honey Fruit 

 Chocolates are delicious and very easily 

 made. 



By the way, that "Honey Fruit Choco- 

 late" recipe has a little history. A year 

 ago the Food Administration sent me a 

 leaflet of candy recipes, including one for 

 * ' Parisian Sweets. ' ' It looked tempting on 

 paper, but I thought it could be improved, 

 so I tried it, altering it slightly and adding 

 honey and orange juice. Later, when writ- 

 ing to the Food Administration on another 

 matter, I enclosed a leaflet of some of my 

 sugarless candy recipes, including the one 

 which I had altered and rechristened 

 ' ' Honey Fruit Chocolates. ' ' This year 

 their leaflet of candy recipes again includes 

 Parisian Sweets, but now their recipe calls 

 for honey and orange juice. 



You would never detect the presence of 

 vegetables in that Christmas pudding. It is 

 especially tender, moist and fruity tasting. 

 Serve it with a sweet sauce either hard or 

 liquid. I published two recipes for pudding 

 sauce in the December issue of 1917. 



HONEY CARAMELS. 



1 cup chopped nuts 1 teaspoon vanilla 



2 cups honey 1 square chocolate 

 Boil the honey and chocolate shaved fine 



to 260 degrees F. or until it forms a moder- 

 ately hard ball when dropped into cold 

 water, remove from fire, stir until it begins 

 to thicken, add the vanilla and chopped 

 nuts, and pour into a buttered shallow pan to 

 cool. When nearly cold mark into squares. 



HONEY FRUIT CHOCOLATES. 



1 pkg. seedless raisins 2 tablespoons orange 

 1 pkg. dates juice 



1 cup figs 2 tablespoons honey 



1 cup nuts % teaspoon salt 



grated rind of half an dipping chocolate 

 orange 



Put the raisins, dates, and figs thru the 

 food chopper, add the nuts chopi»ed coarsely, 

 the grated orange rind, the orange juice, 

 honey, and salt. Mix well, form into balls, 

 and set aside in a cool place until firm. Melt 

 the dipping chocolate over hot, not boiling 

 water, dip the fruit balls, and drain on wax- 

 ed paper. If preferred, the fruit paste may 

 be pressed into a shallow pan, cut in squares 

 when cold, and wrapped in oiled paper. 



CANDIED ORANGE PKKL. 



Cut the peel in strips, put on to cook in 

 cold water, let boil up and drain. Eepeat 

 the boiling four times, measure and add an 



equal amount of honey, and let simmer until 

 trans'ucent. Drain and let dry over night. 



IIONKV rOI'COUX I'AI.LS. 



1 cup honey :il <i 1 2 quarts popped 



ciiru 

 Boil the honey to 270 degrees F. or until it 

 hardens in cold water, pour over freshly 

 po])ped corn, and mould into balls. These 

 are best eaten fresh, as the honey gathers 

 dami)ness and becomes sticky. 



COCOANUT ERUIT SQUARES. 



V2 lb. dessicated cocoa- sweet milk 

 nut 1 lb. honey 



Vi cup currants 



Cover the cocoanut with sweet milk and 

 let it stand a few minutes. Put the honey 

 over the fire and bring to a boil, add the co- 

 coanut and the milk in which it was soaked, 

 and cook ail until it will drop from the 

 spoon in a thick string. Add the currants 

 which have been washed and dried and 

 pour into an oiled tin. Cut in squares. 



STUFFED DATES. 



Use the best dates. Eemove the stones. 

 Stuff with any kind of nuts available, or 

 peanut butter may be used as a filling. Press 

 the dates in shape and roll in co 'oanut, 

 chopped nuts, or cocoa. They are also very 

 good dipped in chocolate. 



HUNKY DORY. 



2 cui)s popped corn 2 tablespoons sweet 

 1 cup pecan or walnut cream 



meats .3 cakes sweet chocolate 



Break the chocolate into small pieces and 

 melt over hot water. As soon as it is melt- 

 ed add the cream, popped corn, and nuts. 

 Stir quickly with a silver fork and lift out 

 in small lumps. Place on waxed paper to 

 harden. 



CHRISTMAS PUDDING. 



1 cup grated raw pota- 1 tablespoon grated 



toes orange peel 



1 cup grated raw car- 1 teaspoon soda 

 rots 1 teaspoon salt 



1 cup chopped suet 1 teaspoon cinnamon 



% cup honey V2 teaspoon ground 



1 cup rai-sins or dates cloves 



cut small 1 cup barley flour 



1 cup currants 1 c<up white flour or 



M cup citron sliced thin more 



Sift soda, salt, and spices with the flour; 

 and then mix the other ingredients in the 

 order given, sifting in the flour last and us- 

 ing enough to make a batter as stiff as fruit 

 cake. Steam in oiled pudding mold three to 

 five hours. Serve with honey or a sweet 

 sauce. 



SNICKERDOODLE.S. 



1 tablespoon butter 1 cup white flour 



H cup honey 1 /3 cup barley flour 



M cup granulated sugar % teaspoon salt 



1 egg l/'5 cup seedless raisins 



V6 cup milk 2 teaspoons baking pow- 



der 

 Cream the butter and sugar together; add 

 the honey, the egg, and then the milk and 

 flour, in which the other dry ingredients 

 have been sifted, a little at a time alternate- 

 ly, liast of all, add the raisins which have 

 been steamed until tender. 



Susie W. Merritt. 

 All measvrements level. 



