OCTOBEK 1, 1915 



809 



stirrini; tliein occasionally, thrn put all in class jars 

 .111(1 seal. 



Buckley, Wash. OARobiNE J. hworK. 



WHOLEM-HHAT BREAK. WHICH CONTAINS ALL Tin: 

 VITALIZINti ELK.MKNTS OF THK GUAIN. 



One quart whole wlieat flour, full measure (may 

 ! «' made ^^ graham or 1-3 rye) ; one pint water 

 (in.iy be made V> scalded milk, cold. This gives the 

 hread a finer texture, and a flavor which may r.ot 

 ,)lease all) : one larsje cooking-spoon (overflowing) 

 of honey; M compressed yeast cake, or the equiva- 

 U lit — the more yea&t. the quicker the rising; 1 V-; 

 lcas(io>infuls salt, medium-sized spoon, plum]) men- 

 Mire. Salt has a retarding effect upon fei mentation, 

 depi.'Uding on the relative quantity. Have the water 

 •slightly warm in cold weather and cool in hot weatli- 

 (1. Dissolv! the yeast thoroughly in the water; add 

 the honey; mix well, add the salt, stir until dis- 

 solved. A J ellov,--w!ire bowl is most convenicnl. 

 Mi.x the flour and water perfectly by means of a 



:'.() to 3.5 minutes in an ovc?i not too hot. This 

 nrcad docs iii-t 1 ciinic stale f(ir scvcial (Imvs if kept 

 as other bread; but in our hcuisi' it never has time 

 to get stale or dry. 



I'his recipe, is not entirely original; but the 

 addition of graham or rye, and the substitution of 

 iioney for sugar, are my own, and have been thor- 

 O'lgbly proven. It may be well to add that the 

 bread is not sweet frcin the use of honey (or sugar) 

 when mixing tiie flour, water, etc. However, when 

 r^ 8 is added, the bread is rather more inclined to- 

 ward sweetness, probably because the fermentation 

 Is not carried forward as rapidly nor so far as to 

 decompose the honey entirely. There is a natural 

 flavor to the v hole wheat flour which might be de- 

 scribed as "sweet." and it may be that this natural 

 flavor is more noticeable when mixed with rye, 

 which is never sweetened. 



1 have tried sugar in place of honey, but it has 

 been voted not nearly as good in flavor or texture. 



Hoboken, N. ,]. C. D. Cheney. 



Pears canned without sugar. O nly those who regularly use honey in 

 canning and preserving can appreciat e the rich flavor and the fresh natural 

 color of the fruit thus prepared. And, best of all. the fruit keeps better 

 than when canned with sugar. 



large cooking-spoon, putting all together at onoe. 

 Tilt dongh should be rather sticky and soft. If the 

 driugh is too stiff with the pint of water, more may 

 1)6 added, a teiispoonful or two at a time thorougiily 

 incorporated, until the right consistency is attained. 

 If the bread is wanted rather dry, leave the dough 

 stiffer. CoA er closely, keeping in a warn place in 

 cold weather, and rice vema. In the morning turn 

 the dough cut on the board, and knead into it butter 

 the size of an egg. flouring the board and hands as 

 lightly as X)>>ssible. The butter may be omitted, but 

 it is a great improvement. Make two loaves in 

 narrow pans; cover, and keep warm to rise. It 

 >hculd about double in bulk. If the dough is not 

 covered closely the surface will dry so as to form 

 a *)kin. This will cause streaks in the bread. BaVe 



ItONEY DROI' CAKEt; 



Take 2% cups flour; 1 

 teaspoonful of baking-pow- 

 der; one tablespoonful bak- 

 ing soda ; 2 teaspoonf uls 

 boiling water ; one egg ; 

 one cup of honey ; Vn cup 

 of crab-apple jelly; Vz cup 

 of butter. Crtam the bui- 

 ter ; add the .ielly. and 

 beat well. Dissolve the 

 soda in the boiling water; 

 beat the egg, and add, beat- 

 ing again; then the honey; 

 and, lastly, stir in the flour 

 sifted with the baking-pow- 

 der. Drop by the teaspoon- 

 ful on baking sheet, and 

 bake in a slow oven until 

 brown. 



HONEY FRUIT BREAD. 



Take 4 cups of flour; 1 

 cup brown sugar ; 2 round- 

 ing ieaspoonfuls of baki)ig- 

 powder ; 3 eggs ; V2 cup of 

 butter; 5 tablespoonfuls of 

 honey; one cup of mixed 

 candied fruits, cut 'ip; one 

 tablespoonful of candied 

 ginger, cut up; V^ cup of 

 citron, cut up ; 4 table- 

 spoonfuls of orange jui"e ; 

 4 tablespoonfuls milk. Sift 

 the flour and baking-pow- 

 der together; add the cit- 

 ron, mixed fruits, and gin- 

 ger ; cream the butter aud 

 sugar together ; add one of 

 the eggs, well beaten, and 

 3 tablespoonfuls honsy, and 

 beat well. Beat the t^\o remaining eggs, and add it 

 with remaining 2 tablespoonfuls of honey, and beat 

 again. Stir in the orange juice; sift the baking- 

 powder with the flour, and add alternately with the 

 fruit, which has been previously dredged with flour. 

 .Mix well, and bake in a greased loaf-tin in a slow 

 oven for about an hour. 



HONEY GINQER BREAD. 



Take \^ cup of butter; one cup of raisins; % 

 cup of honey ; Vz cup of chopped citron ; Vt cup of 

 milk; one cup of candied cherries, cut up; 2 eggs; 

 one rounding tea.spoonful of baking-powder; 14 tea- 

 spoonful of salt; 5 cups flour; one teaspoonful of 

 ginger. Warm the butter, honey, and milk over a 

 slow fire : cool, and add the well-beaten eggs, the 

 fait, and the ginger. Sift the baking-powder with 



