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GLEANINGS IN BEE CULTURE 



June, 1919 



which that lecturer enjoys, and any woman 

 can guess that at least her two little girls ' 

 dainty dresses are surreptitiously ' ' done 

 up ' ' at home. Also that lecturer has been 

 entertained in our home and I can testify 

 that his appetite for home-baked goods is 

 very good indeed. By the way, did you 

 ever know a man who did not appreciate 

 bread of home manufacture? 



One writer goes so far as to predict that 

 in the future, I don 't know how distant, 

 woman 's work will be no more connected 

 with the home than that of man, that she 

 will specialize on whatever she likes to do 

 after her children are beyond babyhood and 

 can be left to the care of others, just as if 

 children did not need a mother all thru 

 their youth. That scheme sounds dismal to 

 me. I happen to like my present job. No, 

 Mr. or Mrs. Would-be-solver-of-the-help- 

 problem, what we women want is not eman- 

 cipation from all housework, but some of 

 us would like shorter hours and more free- 

 dom to enjoy life out of doors. Also the 

 young exjjectant mother should be relieved 

 of worry concerning help in her time of 

 need. 



Now that I have expressed what is on my 

 mind thus freely, may I go a step further 

 and say that I wish some of these writers 

 would stop talking about the drudgery of 

 housework. Show me the worth-while work 

 that has no drudgery connected with it. This 

 talk of the drudgery of housekeeping is 

 enough to make any girl think she dislikes 

 housework. 



As to cooking, with the present resources 

 for cooked foods afforded by the average 

 country town, if we housekeepers are to feed 

 our families well and wisely I believe we 

 should still prepare the greater part of the 

 food in the home kitchen. 



THE May number of the Ladies ' Home 

 Journal devotes a whole page to telling 

 about the food value of yeast, and the 

 substance of it is that it contains the vita- 

 mine ' ' water soluble B, ' ' the kind which 

 is believed to be in honey. McCollum of 

 Jolms Hopkins University, the man who has 

 conducted such long and exhaustive series 

 of experiments with reference to the class 

 of vitamines called ' ' fat soluble A " is in- 

 clined to minimize the necessity for "water 

 soluble B ' ' for the reason that it is found 

 in nearly all foods in the natural state. He 

 is the man who named the foods rich in 

 ' ' fat soluble A ' ' the protective foods. These 

 foods are milk and eggs and the leafy vege- 

 tables. ' ' Fat soluble A " is also sometimes 

 known as the growth vitamine, altho McCol- 

 lum apparently does not approve of the 

 word vitamine. 



But the writer of the article on yeast, 

 Philip B. Hawk, Ph. D., Professor of Physi- 

 ological Chemistry of the Jefferson Medical 

 College, Phila., tells of a series of experi- 

 ments proving that the addition of yeast 

 to the diet of white rats produced remarka- 

 ble results in promoting growth, and that 



without the yeast with its "water soluble 

 B ' ' the rats would not grow altho the diet 

 was otherwise complete even including the 

 ' ' fat soluble A. ' ' 



When learned scientists do not agree what 

 shall we poor laymen believe? At least we 

 beekeepers can rejoice that new research 

 is demonstrating the importance of the vita- 

 mine contained in honey. 



In order to use yeast I am starting the 

 recipes by giving a roll recipe. It makes 

 very good rolls, and by omitting all the 

 shortening but 1 tablespoon it will make 

 good loaf bread, two small loaves. 



The reason the recipe for butterscotch pie 

 is repeated is to correct it. I sent it to the 

 printers last month after seeing and cor- 

 recting the rest of the copy. The patient 

 proofreader assures me that the sugar was 

 in the first proof, but somehow it was after- 

 ward lost and no one can account for it. It 

 looks to me as if the devil must have taken 

 it, I mean, of course the printer 's devil, or 

 just possibly a beekeeping editor censored 

 out that brown sugar because it wasn 't 

 honey. 



ROLL RECIPE. 



1 cake compressed yeast 4 tablespoons melted 

 1 cup milk, scalded shortening 



1 cup warm water 3 pints sifted flour 



1 teaspoon salt 



Soak the yeast cake about half an hour 

 in 1/2 Clip of the water, lukewarm, and then 

 add to the milk and the other half cup of 

 the water, which should be cooled to luke- 

 warm. Add the shortening and % the flour 

 (3 cups) and beat until perfectly smooth. 

 Cover and let rise in a warm place until 

 light, which should be in about one hour. 

 Then add the remainder of the flour or 

 enough to make a dough and the salt and 

 knead well. Be very careful to keep the 

 dough warm at every stage of the process. 

 When kneaded until smooth and elastic, 

 place in an oiled bowl, cover and let rise in 

 a warm place until it has doubled in bulk, 

 about IV2 hours. Turn out on oiled board, 

 knead lightly, and divide the dough in two 

 equal parts. Use half for Parkerhouse rolls 

 by rolling out to % inch in thickness, cut 

 with a biscuit cutter, brush with melted 

 butter, crease with a knife thru the center 

 and fold over. Place in well-oiled shallow 

 pans about one inch apart and set to rise 

 until light, about % hour. 



Use the other half of the dough for pecan 

 rolls with the following ingredients: 



Bread dough M cup butter 



About % cup honey Cinnamon to taste 



% cup pecan meats 



Roll this dough about 1/3 inch thick, 

 spread with softened butter, then with hon- 

 ey and dot thickly with the pecan meats 

 which should be halves if possible, sprinkle 

 with cinnamon, roll up and cut into sections 

 about 11/^ inches thick. Place cut side down 

 about half an inch apart in well-oiled, shal- 

 low pans, dip the honey and butter, which 

 has oozed out in cutting, over them and set 

 to rise," which should take about an hour. 

 (Continued on page 400.) 



