808 



GLEANINGS IN BEE CULTURE 



tliis recipe we used the yolks of tv o eggs instead 

 of (.lie whole e";-^'. ;i.-i ^'i\ en, s^avini; the whites for 

 the iiierin>:ue. — Kd.J 



AlM'LlvSAUOH CAKK. 



Take V« eup butter; % vu\i honey il" apples are 

 inilcl ; but if the apples are sour, use 1 14 eiips hon- 

 ey ; % eup apple sauee; one teaspoonful soda; the 

 soda should be well beaten into the sauce ; 2 cups 

 flour; Vz cup raisins; one teaspoonful eiich of cin- 

 namon, cloves, and nutmeg. 



Oberlin, O. Iona Fowls. 



CHOOOI.AVE NOUCATINES. 



(>ne eup granulated sugar; 1-3 cup glucose; l-.J 

 eup extracted honey; piece of paraffin, size of a pea; 

 '4 cup of water; % teaspoonful of salt; whites of 



Chocolate nougatines. Recipe by 

 Prank Quackenbush. 



2 eggs beaten dry ; one cup English-waluut meats 

 chopped fine; one teaspoonful vanilla; V2 lb. Baker's 

 chocolate. Put the sugar, glucose, honey, paraffin, 

 and water over the fire; stir occasionally, and let it 

 boil to the hard-ball degree. Add the salt to the 

 eggs before beating them, and gradually pour on 

 part of the syrup, beating constantly with an egg- 

 beater. Return the rest of the syrup to the lire, and 

 let it boil until brittle when tested in water. Then 

 gradually turn it on to the eggs, beating constantly. 

 Return the whole to the sauce-pan; set over the 

 firo on an asbestos mat, and beat constantly until it 

 crisps when tested in cold water. Pour into a 

 buttered pan ; set it aside to cool ; cut in squares, 

 and dip in melted chocolate. 



HONEY AND NUT SANDWICHES. 



Mix one cup of honey with 2 teaspoonfuls of 

 lemon iuice; then stir in enough finely chopped iiut-; 

 to make a stiff paste; spread on slices of buttered 

 bread. 



HOKEY CANDY. 



One quart honey; 3 heaping tablespoonfuls of 

 butter; 2 tablespoonfuls of vinegar; Vz teaspoonful 

 soda; 2 teaspoonfuls lemon extract. Boil the honey, 

 butter, and vinegar until it hardens when dropped 

 int(t water: stir in soda and extract; pour into 

 buttered tins to cool. 



Hebron, O. Frank Quackenbush. 



STEAMKD GRAHAM PUDDING. 



Half a cup of honey; one cup raisins; one eup 

 graham; one teaspoonful each of cinnamon, cloven, 

 ground; nutmeg; % cup salt; one cup of soda in 

 half a cup of boiling water. Turn in well-greased 

 pudding-pan and steam H^ hours. 



LEMON SAtiCE lOR GRAHAM PUDDING. 

 One lemon rind grated, and juice squeezed on one 

 cup of sugar; on 3 egg and a spoonful of butter: 

 small pinch of salt. Boil, and serve hot. 



RICH BLACK FRUIT CAKE. 



One pound each of raisins, currants, and butter ; 

 4 eggs ; teaspoonful of cinnamon, one cup of soui' 



milk; one teaspoonful cloves, one lup of lioiiey, one 

 t'ia&poonful nutmei:, 2 cups brown sugar, one tea- 

 spoonful allspice: 2 teaspO)Mfiils ,oda ; rif/ur to in.iUe 

 a heavy bailer. l-iake in a slow oven one hour. 



HONEY VINEGAR. 



Pour one pint of strained honey in a gallon jug, 

 and fill the jus with clear rain water. Tie cloth 

 over the top, and keep warm. 



Durand, 111. Addie Westbrook. 



BOSTON BAKED BEANS. 



Look over one quart of dried beans. Soak them 

 in cold water over night. Drain the water off and 

 put on to parboil, adding hot water and a pinch of 

 soda. When the hull Ijegins to break, drain. Then 

 if you have a bean-pot or roaster pour the beans in 

 it aud add a teaspoonful of salt; one tablespoouful 

 of tomato catsup; or, if you prefer mustard, use 

 that. Add three table-spocnfuls of extracted honey. 

 Cover the beans with hot water; season with pep- 

 per; then place on top three or four slices of pick- 

 led pork or breakfast bacon, and bake in moderate 

 oven three hours or until the beans have taken on a 

 rich brown color. 



BAKED SQUASH. 



Peel and slice your squash the same as you would 

 largo sweet potatoes — say half an inch thick. I use 

 a large granite bread-pan for cooking the squash. 

 Place slices in the bottom of the pan. Dot each 

 ilice with a generous piece of butter; strew honey 

 over the squash, say a teaspoonful to each slice: 

 then pour in hot water enough to cover the bottom 

 of the pan. I first start the cooking on top of the 

 range. After it has boiled well for, say, ten to fif- 

 teen minutes, turn each slice with a knife, and boil 

 until tender. You may possibly have to add a little 

 more hot water. You can now place the pan in the 

 oven and let the squash take on a delicate brown. 

 Serve at once after removing from the pan. 



If you have never eaten baked squash prepared 

 in this way, try it. We prefer it to sweet potatoes, 

 and it is much more easily digested. 



Washington, Ind. Mrs. S. H. Burton. 



FRUIT CONFECTION. 



One pound of dried figs ; V2 pound each of dried 

 peaches, prunes, and raisins; one cup of honey; one 

 cup of chopped nuts. Run the fruit through a meat- 

 chopper; mix in the honey and nuts, and knead; 

 press into a form; cut in squares; roll in powdered 

 sugar, and serve. 



Phoenix, Ariz. Mrs. Jennie C. Gibson. 



HONEY CAKES. 



One quart honey (warm); ^4 lb. butter (v,-arm) ; 

 one cup sour milk (thick); yolks of 3 eggs; 1 oz. 

 baking-soda ; V2 teaspoonful powdered alum ; 2 Vz 

 ri>s. flour. Mix, and let stand from two days to tvvo 

 weeks; roll out thin, and bake. Frost, when cold, 

 with pulverized sugar moistened with a little milk. 



Council Bluffs, la. MRS. J. B. Koupal. 



SPICE CAKES. 



One pint molasses; one pint strained honey; 12 

 oz. butter and lard; 12 oz. of brown sugar; 1 oz. 

 soda; 1 oz. ginger; 1 oz. cinnamon; % oz. cloves- 

 I lbs. flour; stir the soda in tablespoonful of milk, 

 and add last. 



^Vatseka, 111. Clarence Scholl. 



CUCUMBER PICKLES. 



Two quarts of small cucumbers; one quart of 

 vinegar; one lemon, one cup of honey (extracted). 



Wash and soak the cucumbers in salt water 24 

 or more hours— -% cup of salt to a gallon of water; 

 then drain, put the vinegar in granite kettle or pan; 

 bring to the boiling-point; add the honey and lemon; 

 grate the rind of it, and put in the vinegar. Then 

 squeeze the juice and add it to the vinegar; also 

 drop in the cucumbers and boil twenty minutes. 



