8 on 



GLEANINGS IN BEE CULTURE 



and add the molasses, the 

 honey, and the beaten eggs. 

 Add the mixed and sifted 

 dry ingredients and bake 

 in a cool oven. 



CORN BREAD. 



One cup sifted flour ; Vz 

 teaspoonful salt ; one cup 

 rorn meal : 2 tablespoon- 

 fuls melted butter; 3 table- 

 spoonfuls honey ; 2 eggs ; 3 

 teaspoonfuls baking-pow 

 der ; one cup milk. Mix 

 and sift the dry ingredi- 

 ents. Beat the eggs ; add 

 the milk, the honey, and 

 the melted butter, and com- 

 bine with the first mixture. 

 Bake in a shallow ijan oi 

 muffin tins. 



Honey oatmeal cookies. Recipe by Mrs. A. S. Brad ley. 



HONKY MUFFINS. 



Three and one-half cupfuls of sifted flour; 3 

 tablespoonfuls honey ; one teaspoonful salt ; 6 table- 

 spoonfuls melted butter; 5 teaspoonfuls baking-pow- 

 der; 2 ege:s; \\z cupfuls milk. Mix and sift the 

 dry ingredients. Beat the eggs, add the milk, the 

 honey, and the butter, and combine the two mix- 

 tures. Put into buttered muffin-tins and bake 20 

 minutes in a moderate oven. 



COK.NT GRIDDLE-CAKES. 



Take 2 cupfuls of corn meal; ^4 cupful of honey; 

 one cupful of sifted flour; 2 eggs; I/2 teaspoonful of 

 salt ; 2 14 cupfuls of milk ; three teaspoonfuls of 

 baking-powder; 2 tablespoonful melted butter. Mix 

 and sift the dry ingredients. Beat the eggs, add the 

 milk, the honey, and the melted butter, and combine 

 with the first mixture. Bake on a well-oiled griddle. 



HONEY BICE PUDDING. 



Take 2 cujifuls boiled rice; V^ cupful honey; 1% 

 cupfuls milk; '/j cupful raisins; one beaten egg; a 

 pinch of salt and cinnamon. !vlix all the ingredients 

 but the cinnamon. Put into a buttered baking-dish; 

 sprinkle with the spice, and bake in a moderate oven 

 until thick and brown . Serve cold. 



Johnstown, Pa. Mrs. Harry V. L. Hagar. 



I live on a farm, as many other beekeepers do, 

 and I like to cook with cream instead of butter, as 

 it is much more wholesome, and with honey instead 

 of sugar. So I have to change the cook-book rec- 

 ipes to suit myself. 



.SALAD dressing. 



Take yolks of 3 eggs ; 2 tablespoonfuls of honey ; 

 one tablespoonful of salt ; % cup olive oil ; lemon 

 juice or honey vinegar (weak). Beat together the 

 yolks, honey, and salt. Add a few drops of oil at 

 a time, beating constantly until the oil is all added. 

 Thin down to the desired consistency with lemon 

 juice or weak honey vinegar. 



honey CANDY. 



Take 2 cups of supar ; 14 cup honey; % cup 

 thick crea)n. Put the ingredients into a sauce-pau; 

 stir till dissolved then boil without stirring till a 

 hiird ball is formed when tried in cold water. Re- 

 move from the fire. Beat till thick; pour into a 

 buttered plate and cut into squares. 



HONEY " BROWN BETTY " PUDDING. 



Take 4 cups raw apple cut fine; 2 cups bread 

 crumbs; '/^ cup each of honey and hot water; 2 

 teaspoonfuls of butter or cream; cinnamon. Put a 

 layer of the apple in a well buttered pudding-dish; 

 then a layer of crumbs. Mix the honey and hot 

 water. Pour part of it over the crumbs and add a 

 sprinkling of cinnamon, and a few dots of butter or 

 thick creani. Add another layer of apple, and so en 

 until the dish is full, with crumbs on top. Cover, 



Eat with sauco of Vz honey 



and bake 45 minutes, 

 and % cream. 



HONEY OATMEAL COOKIES. 



One cup of honey; one of rich sour cream; 2 

 eggs; 2 cups of rolled oats and 2 cups of flour; one 

 tablespoonful of grated chocolate or cocoa ; one tea- 

 spoonful of soda; Vz teaspoonful each of cinnamon, 

 cloves, nutmeg, and salt; one cup of chopped rai- 

 sins; 1/2 cup of chopped nuts (if desired). Sift the 

 dry ingredients together (except the rolled oats) ; 

 add all other ingredients. Stir well, and drop by 

 tea.spoonfuls in cooky-pans, or bake in gem-pans. 



HONEY GINGERBREAD. 



One cup honey ; % cup rich sour cream ; V2 cup 

 molasses; 1% teaspoonfuls ginger and one teaspoon- 

 ful each of soda and salt ; 3 cups of flour ; 2 eggs. 

 Sift the dry ingredients together; add all the rest, 

 and beat well. Bake in a flat pan or in gem-pans. 



BAKED APPLES. 



Take 6 apples ; one cup each of cream and honey 

 Mix the cream and honey. Dig out the core of each 

 apple from one end, leaving the other end closed. 

 Pill the holes with the honey-and-cream mixture. 

 Bake with a little water in the bottom of the pan. 

 Use the rest of the honey-and-cream mixture as a 

 sauce to eat on the apples. 



Locke, Wash. Mrs. A. S. Brailev, Jr. 



HONEY COOKIES. 



One cup of granulated sugar; one cup of boiling 

 water: one cup of lard or butter; one cup of honey; 

 two teaspoonfuls of cinnamon: one teaspoonful gin- 

 ger; one teaspoonful of soda with enough water to 

 dissolve. Put all the above, except water, in flour, 

 and pour the one cup of boiling water over it and 

 mix it until as stiff as biscuit dough. Roll out thin 

 and cut into cookies, and bake in a quick oven. 



"W'atseka, 111. Mrs. J. H. Gillan. 



For some time we have been using honey in place 

 of molasses, and find it superior. In baking apples 

 we fill the centers with honey, which gives them a 

 finer flavor. One of our neighbors makes her apple 

 jelly with honey, and it is very nice, both in color 

 and flavor. 



Served with fresh dewberries and peaches, it 

 makes a delicious dessert, as it imparts a much 

 richer flavor than sugar. We are going to can our 

 peaches with honey this fall. 



In making fruit cake, mince meat, gingerbread, 

 plum pudding, and brown bread it is superior to 

 )nolasses. 



Cookies and cake keep moist longer made with 

 honey than with sugar, which is an advantage in 

 this dry climate. 



Loma, Col. Miss Forrest Boyd. 



