402 G L E A N I N G S I N 



Our Food Page — Continued from page 401. 



then beat in the lemon juice. Beat the 

 whites of the eggs with a wire whisk, as 

 there is more volume in that way, fold the 

 whites carefully into the first mixture and 

 then fold in the flour which has been meas- 

 ured after once sifting and then sifted two 

 or three times. Bake in an ungreased tube 

 cake pan in a slow oven about 40 to 50 min- 

 utes and invert on a wire cake cooler until 

 cold. 



RHUBARB PUDDING. 



1 qt. rhubarb cut small 2 teaspoons baking 



about 1 cup sugar or powder 



honey 1 tablespoon shortening 



1 cup sifted flour % teaspoo^n salt 

 Milk 



Bake the rhubarb and sugar in a covered 

 glass or earthernware dish until tender. 

 Make a biscuit dough of the other ingredi- 

 ents and drop from a teaspoon over the hot 

 fruit, return to the oven and bake until the 

 crust is done and delicately browned. Serve 

 the biscuits inverted with the fruit over 

 them and with bntter or thick cream. If 

 tender, red stalks of rhubarb are used, this 

 makes a very pretty dessert. Honey may be 

 used instead of sugar, but to most people 

 the combination of flavors is not pleasant. 



BEE CULTURE June, 1919 



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I NEW ENGLAND | 



I BEEKEEPERS will find a complete stock ol up- | 



= to-date supplies here. Remember we are in the ^ 



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I H.H.Jepson, 182 Friend St., Boston, Mass. | 



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