304 



GLEANINGS IN BEE CULTURE 



May, 1919 



unfortunate ones who have not hitherto car- 

 ed for honey. 



NOTICE that I am giving an unusual 

 number of recipes this issue, and I 

 hope they will prove useful to some 

 busy housekeeper who likes more time out 

 of doors this beautiful month. Most of the 

 dishes are easy to prepare, and many call 

 for canned vegetables or fruits, which need 

 special care in preparation to render them 

 attractive, when we are beginning to be 

 hungry for the fresh things. 



Those housekeepers who still have a few 

 cans of apple sauce in their storerooms 

 will find the apple-butter recipe economical. 

 The Puerden family like it better than the 

 apple butter as we buy it. 



Maybe someone will accuse me of incon- 

 sistency in publishing that recipe for butter- 

 scotch pie after saying what I have about 

 honey and sugar. There are times when it 

 seems to me that honey, like butter, is too 

 valuable a food to be vised freely in cooking, 

 and I make butterscotch pie at one of those 

 times. Also to be perfectly frank, I like 

 brown sugar occasionally, and so do you, 

 now don't you? The flavor hasn't been all 

 refined away as in the case of granulated. 



CREAM OF HONEY BISCUITS. 



2 cups flour Vz teaspoon salt 



2 tablespoons shorten- milk 



ing butter 



4 teaspoons baking Cream of honey 

 powder 

 Mix the flour, salt, baking powder, and 

 shortening, add milk to moisten, pat and 

 roll out lightly on a floured board to half 

 an inch in thickness, cut into small biscuits 

 and bake in a quick oven until a light 

 brown. Split, spread with butter and then 

 with Cream of Honey and serve at once. 



CINNAMON TOAST. 



Toast slices of baker's bread a delicate 

 brown, spread with butter and then Cream 

 of Honey, sprinkle lightly with cinnamon, 

 and serve at once while hot. Delicious for 

 afternoon tea. 



SALAD. 



Canned sliced pineapple Chopped peanuts 

 Cottasce cheese Whipped cream 



Lettuce Mayonnaise dressing — ■ 



(.Jan. issue) 

 Arrange the sliced pineapple on lettuce 

 leaves on individual salad plates, place a 

 ball of cottage cheese which has been rolled 

 in chopped peanuts in the center of each 

 slice, and arrange a ring of mayonnaise 

 dressing mixed with whipped cream around 

 the ball of cottage cheese. The cottage 

 cheese balls should be about the size of 

 walnuts. If a sweet dressing is desired it 

 may be sweetened to taste with honey. 



CANDLE SALAD. 



Bananas Preserved cherries 



Canned pineapple Mayonnaise dressing 



Lettuce with whipped cream 



Arrange the canned pineapple on lettuce 

 as in the previous recipe, stand a section 

 of banana (about one-thirdj on each, on the 



tnp of tliis place n candied or preserved 

 cherry, and arrange the dressing as in the 

 ("ther salad. Fresh pineapple may be used 



In ■'O'l^o'i. 



STRING BEAN SALAD. 



1 pint canned string 1 slice pimemto 



beans 1 slice onion 



1 cup chopped celery or Salad dressing 



cabbage 

 If the beans were canned whole, cut them 

 in inch lengths, mix with the other vege- 

 tables and the dressing which may be either 

 mayonnaise or a boiled dressing, and serve 

 in a bowl garnished with celery leaves or 

 lettuce . 



CREAMED POTATOES AND CANNED PEAS. 



1 pint can of peas 1 cup white sauce 



2 cups diced potatoes dash of paprika 



salt to taste 

 Drain the peas and add to the white sauce 

 with the diced potatoes, heat thru, season 

 and serve. The sauce should be a little 

 thicker than when potatoes alone are used, 

 as enough moisture will cling to the peas to 

 thin it a little. 



FOR A ONE DISH MEAL. 



Canned peas Cold lamb 



Mashed potato 'B"®^B^ 



Arrange a circle of fluffy mashed potato 

 in a circle in a shallow baking dish and 

 brush with cream or dots of butter or savory 

 fat. Dice the cold lamb, mix with canned 

 peas which have been drained, add enough 

 lamb gravy to moisten, and pour into the 

 center of the baking dish. Bake long enough 

 to heat thru and lightly brown the potatoes. 

 Salmon and white sauce may be substituted 

 for the cold lamb and gravy, and a bit of 

 onion may be used to season either dish. 

 Served with bread and butter and salad or 

 fruit this makes an easy meal to prepare. 



APPLE BUTTER. 



2 cans apple sauce 1 tablespoon sweet pickle 



1 can commercial apple syrup 



butter 3 teaspoons cinnamon 



Use apple sauce which has been strained 

 thru a puree strainer or colander, and cook 

 down one-half; add the spice, the sweet 

 pickle syrup, and the can of apple butter, 

 and cook until smooth. If the apple sauce 

 has been sweetened before canning, the ap- 

 ple butter will be sweet enough; but if it 

 needs additional sweetening use honey. 



HELEN'S FAVORITE POTATOES. 



Pare the required number of potatoes and 

 slice lengthwise about half an inch thick, 

 wash and lay the slices on the grate of a hot 

 oven, and bake until brown and puffy. Do 

 not dry the slices before baking, as the 

 dampness seems to make them puffy like 

 baking soaked crackers. 



BEETS WITH SAUCE. 



1 quart can beets M, cup thin cream or 

 Vi cup vinegar rich milk 



% cup juice Vi teaspoon salt 



2 tablespoons butter 1 tablespoon honey 

 2 tablespoons flour dash of pepper 



Melt the butter, cook the flour in it and 

 pour on half a cup of the water drained from 

 the beets. Add the vinegar, cream and hon- 

 (Continvt'd on pape 334.) 



