GLEANINGS IN BEE CULTURE 



riie ordinary recipes produce about an 

 avernae-sized cake or batch; so it may be 

 safely said, use a cooking spoonful of hon- 

 ey for the ordinary recipe, and more or less 

 in special cases. 



There are recipes for honey cakes where 

 the honey is intended to give a flavor. In 

 such cases the honey must have a rather 

 strong- flavor, and is used in much larger 

 quantity. 



On account of chronic conditions many 

 l^ersons cannot indulge in ordinary sweets. 

 Tn such cases honey may often be substi- 

 tuted, whereby many things may be eaten 

 without the usual unpleasant effects, and 



many new combinations may be discovered 

 and enjoyed. Honey on nice ripe strawber- 

 ries makes a fine combination. Sliced ba- 

 nana with honey is very tasty, and makes a 

 satisfying dessert after a spaie meal. Thor- 

 oughly ripe currants with honey, crushed in 

 the individual dish by means of a fork, goes 

 very nicely with roast meat. Boiled rice 

 (plain), with a little butter added after the 

 cooking is finished, and honey on the toj) 

 \vhen served, makes a very acceptable and 

 easily digested evening meal or dessert. In 

 fact, thei'e is no. end to the use for honey 

 if one will look about a bit. 

 Lyndluirst, N. J. 



THE BLENDING VALUE OF HONEY IN COOKING 



BY RACHEL F. DAHI.GREN 



Honey and milk (or, still better, honey 

 and cream) cooked or uncooked is an ideal 

 combination. Honey may, therefore, be 

 used to advantage for sweetening ice- 

 creams, gelatine creams, and such delicate 

 blanc-manges as are made with rennet and 

 Irish moss. 



Honey combines particularly well with 

 apples, oranges, bananas, peaches, and dried 

 fruits. Cakes made with honey should be 

 allowed to " ripen " for a day or two at 

 least. Honey fruit cakes, hermits, and the 

 like, are better at the end of a fortnight. 



Steamed fruit puddings gain greatly in 

 fia\or when made with honey instead of 

 molasses. The use of graham or whole- 

 wheat flour in such puddings is recommend- 

 ed. 



Bitter almonds, orange, lemon, and fruit 



flavors generally, blend well witli honey, as 

 do also anise, coi'iander, and other spicy 

 seeds used in cooking. 



The small sour wild plums common in 

 many parts of the country make a delicious 

 sweetmeat when preserved in honey. Cook 

 with a very little water until they burst, 

 then remove the stones, add 2 scant cups 

 of honey to 3 cups of fruit, and simmer 

 gently for 20 minutes. 



In sweetening delicate custards, cake fill- 

 ins^s, etc., with honey, it is best to add, the 

 latter immediately before removing them 

 from the fire. Finally, fresh comb honey 

 is the most exquisite food product known 

 to nature; and with fresh brown biscuit, 

 butter, and new milk, it furnishes a meal 

 lit for the gods. 



Keddina:, Ct. 



HOW I USE HONEY 



BY DR. C. C. MILLER 



Tn lieu of breakfast each morning I have 

 a bowl of weak i^ostum, with cream and 

 lioney, and a little oatmeal. I rarely eat 

 the oatmeal — just drink off the liquid. It 

 takes about IV2 ounces of honey, and that 

 amount I've taken evei7 morning for years. 

 I don't take it because I like honey in drink 

 better than sugar. I don't take it because 

 I'm a beekeeper and want to help the hon- 

 ey-market. I take it simply and solely be- 

 cause I want to live as long as I can, and 

 be as well as I can while I do live. And I 

 think it makes a difference worth consider- 

 ing whether I put upon my digestive sys- 

 tem the burden of inverting so much cane 

 sugar, or giving il honey which contains 

 sugar ready for direct assimilation. 



An ounce and a half a day seems a mei-e 

 trifle; but let us figure a little upon it. 

 Alidtiplying by 3G5 it gives us 547 ounces, 

 or a little more than 34 pounds for a year's 

 su].>ply. Now sujjpose each of the liundred 

 million of people in the country were to 

 use the same amount. It would take three 

 billion four hundred million (3,400,000,000) 

 pounds. That's no trifle, is it? A.t 10 cents 

 a pound it would come to $340,000,000. 

 Dr. Phillips says the average annual crop 

 of honey in the United States amounts to 

 at least\-B20,000,000. That would have to 

 iie multiplied by 17 to make it $340,000,000. 

 Plainly, if every one should go on coiistim- 

 ing ly^ ounces of honey daily, beekeepers 



