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GLEANINGS IN BEE CULTURE 



HONEY APriiE MARMALADE. 



Cook tart apples until smooth ; add 1 lb. of honey 

 to 2 lbs. of fruit. Cook until about like cake batter. 

 Then put into crocks or jars without sealing. It 

 will cut out in a few weeks. 



X'Or'CORN BALLS. 



Pop a few ears of popcorn, and have ready in 

 large dish. Boil a quart of honey until it will crack. 

 Let it partly cool; then pour over a dish of popcorn, 

 and make into balls. 



Laurel Springs, N. C. Mrs. J. T. Reevks. 



GI'v^GERBRE/.D. 



Take 3 etjgs; one cup sugar; one cup butter; one 

 cup honey, one cup sour milk; 3 cups flour; 2 

 heaping teaspoonfuls of ginger ; 2 teaspoonfuls of 

 cinnamon; one teaspoonful of cloves if you like; one 

 teaspoonful of soda. 



Sayers, Tex. Mrs. Annie Woodwari.v 



HONEVDKOP COOKIES. 



Beat together 2 eggs and one cup of honey, Va 

 cup of butter, 1% cups of flour, one teaspoonful 

 baking-powder; 1 V^ teaspoonfuls caraway seeds. 

 Drop with a spoon in a butter-tin. Bake till brown. 



HO>iEY WAFFLES. 



Cream together one egg well beaten, 2-3 cup of 

 butter, one cup of honey, 1 ^/^ teaspoonfuls of bak- 

 ing-powder, one tablespoonful vanilla; flour to make 

 quitfi stiff. Roll thin. Bake brown. 



North Ferrisburg, Vt. Mrs. A. C. Palmer. 



HONEY ICE CFEAM. 



One quart of fresh cream; one cup honey. I»Iix 

 well, and freeze. No flavoring is required — deli- 

 cious. 



State River, Out., Can. James M. Munro. 



TOMATO PRESERVES. 



Take 3 lbs. honey, 6 of tomatoes, and cook. 

 Stanton, N. I). Mrs. M. M. Olds. 



honey vinegar. 

 I find that honey makes excellent vinegar. I 

 usually use the water I dip my capping-knife in, 

 which makes it sweet enough. If the water is 

 boiled, there is no difficulty in making vinegar in a 

 short time if you have a good vinegar body, some- 

 times known as " mother," to start it. 



honey yeast. 

 Save a start of fresh potato yeast; stir it thick 

 with honey. I usually save part of a teacupful of 

 the old-fashioned potato yeast, and stir in honey 

 enodgh to make a syrup. This will keep sweet for 

 days in warm weather, and comes in very handy in 

 warm weather when jeast cakes cannot be obtained. 



plvm and cherry preserves. 



I f nd, also, in using sour plums for preserves it 

 is better than sugar, using 1 lb. of plums to one of 

 honey. Let the honey come to a boil, then put the 

 fruit in and boil hard. Skim when needed, till 

 done. 



Wild-ground-cherry preserves are nice made the 

 same way. Many people prefer the honey flavor to 

 that of sugar. 



HONLY mincemeat. 



Honey used in mincemeat is preferable to sugiir, 

 and I like it better than molasses with any recipe 

 I ever uesu. Take cue gallon of fresh meat, chop- 

 ped fine; one gallon apples peeled, cored, and 

 rhopped fine; 1 lb. raisins; 1 lb. of currants; cin- 

 namon to taste ; black pepper to taste ; a few cloves 

 and allspice; one quart of vinegar, if good and sour 

 (more if not) ; honey enough to make it as sweet as 

 aesircd. I make any amount of this late in the 

 fall, and fill what en.pty fruit-jars I have; and it 

 is always ready for use as long as it lasts. The jars 

 lie not need to be sealed. 



CHOW-CHOW. 



One gallon salt cucumbers; Vz gallon green to- 

 matoes; V2 gallon cabbage; Vi gallon strong winter 

 onions (measured after chopping). I usually run all 

 .separate through a food-chopper, using the coarsest 

 knife, then mix them and let them stand over night. 

 In the morning, place them in a colander and let 

 drain until all the juice has run off. Place in a 

 kettle (granite ware preferred) ; cover with vinegar. 

 Let it come to a boil; add tumeric, mustard, black 

 pepper, cinnai^ion, allspice, cloves to taste. Add a 

 pint of honey, and boil an hour. Place it in a jar 

 or small keg, with a cloth, board, and weight, to 

 keep the vegetables under the vinegar. Do not 

 cover with a weight till the chow is cool. Made in 

 this way in the fall it will keep till warm weaiiier. 

 Then scald and place in fruit jars and seal for sum- 

 mer use. 



If fresh cucumbers were used, sprinkle a handful 

 of salt over the vegetables and let it stand. 



HONEY cookies. 



Take 3 c^ggs, well beaten; % lb. of butter or 

 other shortening: one pint of honey; lemon, or nut- 

 meg to flavor; one small cup of milk; stir all togeth- 

 er. Two teaspoonfuls of baking-powder ; flour or 

 sraham enough to make a nice dough. Roll thin 

 and cut with a biscuit-cutter. Place in a buttered 

 dripper, and cooiv in a hot oven. In using graham 

 use Vs flour. 



Hankville, Utah. Mrs. J. H. Noyes. 



east INDIAN PUDDING. 



This is one of the most delicious desserts in which 

 honey is used. To make it, soak three cupfuls of 

 fine bread crumbs in two cupfuls of cold water for 

 five minutes. Dr:iin off the water and press the 

 crumbs until they are almost dry ; then mix thor- 

 oughly with one tablespoonful of butter, one-quarter 

 of a teaspoonful of salt, five egg yolks, four table- 

 spoonfuls of honey, one-half teaspoonful of powdered 

 cinnamon and ouehalf cupful of raisins. When the 

 rngi edients have been well inixed add the beaten 

 whites of the eggs flavored with one-half teaspoon- 

 ful of grated lemon peel. Bake in an earthenware 

 dish for twenty-live minutes. — Courtesy Mothfr's 

 Maqazine. 



hoxey cornbread. 



Tliorouglily luix two pounds of cornmeal and one- 

 quarter pound of flour and add four cupfuls of boil- 

 ing water. Stir In-iskly for three minutes; set aside 

 and to two well-beaten eggs add two teaspoonfuls 

 of honey, two teaspooiifuls of salt, one tablespoonful 

 of melted butter, one and one half cupfuls of luke- 

 warm yeast mixture. When thoroughly mixed stir 

 into the flour and meal and continue the stirring for 

 half an hour. Pour into a well-greased, deep baking 

 pan, cover with a piece of paper and set in a warm 

 place for two hours to rise. Then remove the paper 

 and bake in a moderate oven until the top is a 

 golden brown. This bread should be served hot, 

 but any that is left over can be made as good as 

 when fresli by leheating in the oven. — Courtesy 

 Moilier's Magazine. 



honey rice PUDDING. 



Wash and carefully clean one-half cupful of rice. 

 Put in a deep baking-dish and stir in one and one- 

 iialf cupfuls of milk, four lublespoonfuls of honey, 

 one-half teaspoonful of salt and one tablespoonful of 

 linely chopped lemon peel. Bake in a moderate 

 oven for two hours. Stir frequently during the first 

 hour and a half of baking. Serve cold with milk or 

 cream. — Courte„sy Mother's Magazine. 



BREAlJ PUDDING. 



Toast very slightly six slices of stale bread. Cut 

 each slice into six small squares. Butter the squares 

 and with them cover the bottom of a well-greased 

 baking dish. Sprinkle' in a few raisins and dust 

 lightly with cinnamon. Put in another layer of 



