,S12 



GI.KANINGS IN BEE CULTURE 



water <ind let it set until towaid iiiKht. 1 tlieii 

 stir it up pretty stiff and keep it warm. In tlie 

 iiiornins: I add ii tablespoonful of salt, two table- 

 spoonfuls of lard and t^o or three tablespoonfuls 

 of honey; then mix it stiff with flour and keep in a 

 warm place. Mix down when li^ht; and, when light 

 at-'ain, make it into loaves; and, when light asain, 

 hake for an hour in a g-ood oven. The honey keeps 

 the bread moist, and improves the flavor. 



Carpinteria, Cal. Mrs. A. L. Dupkav. 



SWKIOT-POTATO PUDDING. 



One quart of grated sweet-potato; 2 well-beaten 

 f 2gs : ^1 ei.pful of honey; IVs cupfuls of rich milk; 

 2 rounding tablespoonfuls of flour; nutmeg and cin- 

 namon to f>uit the taste. Rjb the potato through 

 the food chopper usine- the medium knife. Mix v.'ell 

 with the other ingredients and pour into a well- 

 greased pan. Bake for about one hour in a moder- 

 ate oven, ttirrin^ occasionally. Serve hot with 

 hard sauce. It is also very good cold. 



HONEY rOR JU'ENS. 



Make a paste of honey and soda. Spread on the 

 burn, cover with cotton and cloths. The pain is 

 (luickly relieved. Of course this is not for berious 

 ))urns, but it is an excellent remedy for those pain- 

 ful little accidents which befall even the most careful 

 person. 



Concord, Ttnn. Miss Dai.sy F. KuLf . 



BEOWN BREAD. 



Take 2 cups buttermilk; Yz cup each of ;lark 

 hon<!y, coriimeal, and white flour; 2 cups graham 

 flour: 2 toaspoonfuls soda; one teaspooufnl salt. 

 Add raisins, ctiriants, or dates. Bake 20 to 25 

 minutes. 



San -lacinto, Cal. A. K. Whidden. 



HONEY RICE PUDDING. 

 Bake 3 quarts of milk and one cup of rice in a 

 slow oven for about hours, stirring occasionally. 

 When partly done add salt, one cup of raisins, and 

 sweeten to taste with honey. Add more milk if 

 pudding seems too thick. A delicious pudding. 



HONEY HERMITS. 



Two cups dark honey, V2 cup raolasse.s, Vo cup 

 water (warm), 1 V^ level tablespoonfuls soda, 2 

 teaspoonfuls salt, 6 tablespoonfuls melted sbortenins, 

 1 cup seedless raisins. Flavor with vanilla. Stir 

 very stiff with flour (about all you can slir into it). 

 Drop by spoonfuls on well-greased tins, and bake in 

 slo\\ oven as they scorch easily. 



HONKY CUCUMBER PICKLES. 



Soak small cucumbers in weak brine over night. 

 Boil a mixture of 2 cups vineccar, 1 cup water. 1 

 cup dark honey, 2 teaspoonfuls cinnamon, 1 tea- 

 spoonful allspice or cloves. Put pickles in jar and 

 pour hot mixture over them and seal. Recipe for 

 oiie quart. Pickles do not wilt. 



Battle Creek, Mich. Mrs. Chas. A. Johnson. 



HONEY" cookies. 



Melt Vn cup of extracted honey; add 2 well-beaten 

 esgs; V2 cup of moiasses or syrup; one cup ff 

 thick sour creani ; a teaspoonful of soda ; V2 tea- 

 spoonful each of ginger and cinnamon; a pinch of 

 salt, and flour to roll; cut out and bake in hot oven. 



Osceola. Neb. Mrs. W. A. Carnink. 



TO PREVENT GKAPE JELLY CANDYING. 



Add 2 tablespoonfuls extracted honey to 1 lb. of 

 jelly. Let it boil two minutes longer, then fill your 

 jelly glasses. 



cookies. 



One cup extracted honey; on.e cup light-brown 

 sugar; 2 eggs well beaten; a level tablespoonful of 

 soda dissolved in .T tablespoonfuls of vinegar; pinch 

 of salt; flour to stiffen (about 3 cupfuls in this al- 

 titude). Mix at night, and bake in the morning. 



HOiVEY BROWN BREAD. 



Take 2 eggs, beaten very light; one ( up honey, 

 white or dark; 3 c\\}):<. sour milk; 2 large cups of 

 white flour; 3 large cups graham flour; 3 teaspoon- 

 fuls soda, level, sifted in flour; one teaspoonful 

 .■^alt. Bake in a rather slow oven 45 minutes or 

 mure. This will make 2 loaves, and keeps moist 

 anil soft a long time. 



Osceola, Wis. L. W. ChAtfield. 



AIMTjE honey PUDDING. 



Bread criinibs, IV2 cups; 2 beaten eggs; 1-3 cup 

 extracted honey; % teaspoonful i-oda; 2 medium- 

 sized apples chopped rather fine. Mix, and add % 

 cup of water. Bake until firm in the center, about 

 ■JO minutes. Keep covered until the last few min- 

 utes. Turn out on plate, and serve with Mhipped 

 (ream sweetened with a little slightly warmed honey. 

 Enough for four |)crsons. Good warm or cold. 



Glenn, CvA. Mt:s. S. C. Davis. 



Pumpkin pii'. Recipe by Mrs. C. -V. Smith. 



I have kept bees over thirty years, and have used 

 honey more or le-ss in my cooking, and can sya that 

 I fully appjeciate its value. Where honey is xised, 

 the baked goods do not get dry and hard, and that 

 last used is really better and more moist then when 

 lirst baked. In .juy recipe that calls for New Or- 

 leans molasses, honey can be substituted, and is 

 much better and more wholesome. I substitute hon- 

 ey mohisses in mince pies, and find they are much 

 nicer. 



PUMPKIN PIES. 



Sifted pumpkin, 2 cups; sugar and honey, one 

 cup each; flour, 4 tablespoonfuls; ginger, 2 tea- 

 spoonfuls; cinnamon, one teaspoonful. Add milk 

 with all its cream — enough for two pies. Jersey 

 ?nilk is best. 



[When making this pie, we modified the recipe as 

 follows: we used only 2-3 cup sugar and made the 

 addition of two eggs (four would be better, per- 

 haps). We found that 4 cups of milk were re- 

 'luired. — Eo.] 



GINGER CAKE. 



Ifoney, 2 3 cup: sugar, V2 cup; one egg; butter- 

 milk, one cup ; soda, 1 Vt teaspoonfuls ; butter, V4 

 cup: flour, 2 Va cups. Bake in a dripping-pan. 



CREAM COOKIES. 



Sugar, oi'e cup; honey, V2 cup; one egg; sour 

 cream, one cup; melted butter, 1-3 cup; soda, on.? 

 te.xspoonful : baking-powder, one teaspoonful: flavor 

 with nutmeg or vanilla; flour enough to roll uicely, 

 but not too hard a dough, for that spoils them. 



GINGER COOKIES. 



t-ugar, one 'lup ; honey, 2-3 cup; one egg; sour 

 cream, one cup: melted butter, V2 cup: one tea- 

 spoonful each of soda and baking-powder; 2 tea- 

 spoonfuls of ging"r; cnc of cinnan'.on; flour enough 

 to roll. 



Everett, O. Mks. C. .\. S.mith. 



