H04 



GLEANINGS IN BEE CULTURE 



Honev Rusks 



HONKV RUSKS. 



Three cupfiils of flour ; 



2 cupfuls of milk; 1-3 cup- 

 ful of honey, or more, ac- 

 oording to taste; one cake 

 of compressed yeast dis- 

 solved in % cupful of 

 warm water; Vt teaspoon- 

 ful of salt. Mix thorough- 

 ly, and set in a warm place 

 to rise. When very light 

 add a beaten egg, 3 table- 

 si)oonfnls of melted butter, 

 and flour foi- a soft dough 

 — about a cupful. Knead 

 lightly, and mold in small 

 biscuits or twists. Raisins, 

 currants, or cardamom seed 

 may be added at discre- 

 tion. Rub the top with 

 beaten egg; cover, and let 

 it rise again until they 

 double in bulk, and are 

 very light and fluffy. Bake 

 20 to 25 minutes in a mod- 

 erate oven, glazing them 



with sugar and water just before removing iron the 

 oven. R. F. I). 



A LAXATIVE DRINK. 



A very wholesome and refreshing drink is made 

 by dissolving a level teaspoonful of pure cream tar- 

 t.")r in a little boiling water, adding a tablespoonful 

 of honey, and filling up the glas.s with cold water. 

 or hot water where a hot drink is preferred. This 

 is especially good in case of a feverish cold. 



R. F. D. 



DAFFODIL MURINGUE. 



Moisten 2 tablespoonfuls of granulated tapioca 

 with cold water iind stir it into a pint of boiling 

 wafer. Salt lightly, and cook until clear. Beat the 

 J oiks of 2 or 3 eggs, and beat in % cupful of himey 

 with 2 tablespoonfuls of lemon juice and one table- 

 spoonful of butter. Add this gradually to the tapio- 

 ca, and cook over hot water until it thickens — about 

 20 minutes. Pour into a buttered disli, adding a 

 little candied lemon-peel if you like. Cover with a 

 meringue made of the white of egg beaten with 2 or 



3 tablespoonfuls of honey, and bake to a delicate 

 fawn color. R. F. D. 



HONF.Y mous.se. 

 Peel and cut up two oranges, rejecting the white 

 inner skin ; soak a teaspoonful of powdered gelatine 

 iu a table.spoonful of water. Heat one cupful of 

 thick honey over boiling water. Add the orange and 

 gelatine, and stir for five minutes ; then remove it 

 from the fire, and when cold add a pint of thick 

 cream whipped stiff. Pack in ice and coarse salt 

 (equal fiuantities), and let it stand for three or four 

 hours. Pineapple or other fruit may be used instead 

 of orange. This is easy to make, requires no free?- 

 er, and the result is delicious. R. F. D. 



riP TOV LEMON PIE. 



Yolks of 3 eggs beaten light; one small cupful of 

 honey; one tablespoonful of flour; juice, flesh, and 

 grated rind of one lemon; one teaspoonful of melted 

 butter. Mix thoroughly in the order given, then add 

 iVi cupfuls of rich milk; pour into a pie-plate lined 

 with a good crust, pricked to prevent air tilisters, 

 and bake until set. Cover with a meringue of the 

 whites, beaten with 3 tablespoonfuls of honey, and 

 a few drops of lemon juice, and brown lightly. 



R. P. D. 



I After trying tliis recipe it seemed to us that it 

 vas a little too " wet." We would suggest that 

 onlj half a cupful of honey be used, and half a lem- 

 on. Of course, tastes differ. Perhaps many would 

 prefer the recipe as originally given. We baked 



Swcot Biscuit. ReciiJ'j by Rachel F. Dahlgren. 



(lie crust separately, and also cooked the filUng in 

 a double boiler before putting it in the shell. — En. 1 



IVOKY CREAM. 



One tablespoonful of granulated gelatine: % cup- 

 ful of honey; 2 cupfuls of milk; one cupful of thin 

 cream; one cupful of peaches or other fruit; V2 tea- 

 spoonful of bitter almond. Warm the milk, cream, 

 and honey together, liut do not scald them. Add the 

 gelatine, which has been soaked in milk for a few 

 minutes, and the almond extract. Stir till the gela- 

 tine is dissolved, and set it in a cold place until it 

 begins to stiffen ; then add the peaches, peeled and 

 cut fine. Mix lightly, and pour into a \\etted mold. 

 Bananas or canned peaches may be used when the 

 fresh fruit is not in season. Decorated with split 

 almonds, and served with whipped cream, this is a 

 dessert worthy of any occasion. 



Redding, Ct. RACHEL F Dahlqrkn. 



HONEY COOKIES. 



Cream half a cup of butter; beat in -34 of a cup 

 ot sugar; one egg and one yolk beaten together: 

 half a cup of strained honey, the grated rind of a 

 lemon, and three cups of flour sifted with four tea- 

 spoonfuls of baking-powder. More flour may be 

 required. The dough should be firm enough to be 

 easily handled; knead slightly (a little at a time); 

 roll into a thin sheet, and cut into cakes. Set the 

 shapes in a buttered pan. Beat the white of an 

 egg (left for the purpose) a little, and use it to 

 brush over the cookies in the pan; then at once 

 sprinkle with tine chopped blanched almonds, and 

 dredge with granulated sugar. Bake in a moderate 

 oven. Mrs. O. C. Hinman. 



Silver City, N. M. 



HONEY COOKIE.*. 



One cup shortening (butter and lard) : one cup 

 honey: one cup brown sugar; 2 eggs; one table 

 spoonful of soda dissolved in 6 table-spoonfuls of 

 sweet milk; 2 taiilespoonfuls of vinegar; 2 teaspoon- 

 fuls ginger; one teasiioonful salt. Add flour to 

 make a soft dough. Roll thin. 



Owosso, Mich. Florence M. Gallagher. 



HO.S'EV GIXGKRSXAPS. 



Take one pint of honey, one teaspoonful of ginger, 

 and one teaspoonful of soda dissolved in a little 

 water and two eggs. Mix all, and work in all the 

 flour possible. Roll very thin, and bake in a mod 

 erately hot ov(^n. .Any flavoring extracts can be 

 added as desired. 



Fresno, O. Lillian Pigman. 



