444 



GLEANINGS IN BEE CULTURE 



July, 1919 



table five can eat breakfast or lunch in 

 comfort. Our dinners we usually eat in the 

 dining room as the table is hardly large 

 enough for a dinner when all the family 

 are present. When several of the family 

 are away the few remaining often dine in 

 the alcove. Being a reformed pantry there 

 is a pass cupboard door leading into the din- 

 ing room, and the small girl of the family 

 thinks it will be great fun to entertain two 

 or three of her friends in the alcove while 

 the family is eating in the dining room as 

 they can be easily served from the dining 

 table through the pass cupboard door. 



After using it for a number of weeks do 

 we find that our tiny breakfast room saves 

 enough work to pay for itself? Indeed we 

 do. There is some difference between "tidy- 

 ing" a room eighteen feet long and sweep- 

 ing the crumbs from a bit of linoleum four 

 feet, nine inches by 38 inches, for because 

 of the built-in seats that is all the floor 

 space there is in the alcove and it takes but 

 a moment longer to sweep that when sweep- 

 ing the kitchen. 



It has been quite amusing to watch the 

 fxpression on the faces of friends who have 

 happened in and wished to see our alcove. 

 Some of the men have looked dubious, espe- 

 cially before it was finished with the table 

 in place, but every woman has enthusiasti- 

 cally approved, and most of them have be- 

 gun to figure out how they could contrive a 

 similar one. I believe there are few houses 

 where something of the sort could not be 

 arranged. If you have a pleasant, roomy, 

 old-fashioned kitchen a corner of it might 

 be used either with or without the built-in 

 seats and table, and it need not be parti- 

 tioned off from the kitchen. In some cases 

 the end of a long, narrow pantry could be 

 spared for a breakfast room. It is some- 

 times practicable to enclose a part of a 

 porch. The space needed is so small, and 

 the amount of time saved is so great that 

 it is well worth the effort. 



If I were about to build a very small 

 house for a small family I should build it 

 without a dining room, with a breakfast 

 alcove off the kitchen, and a large living 

 room, in one end of which a table could be 

 set when there were a number of guests. 



Altho the patient Gleanings photographer 

 did his best it was almost impossible to ob- 

 tain a good picture of our breakfast alcove 

 on account of the doorway. 



Honey as a Food for Infants. 



Here is a worth-while honey story which 

 comes from Florida. A lady living near 

 Jacksonville was unable to find a food which 

 agreed with her baby. She finally tried 

 sweetening the baby's modified milk with 

 honey, and the baby not only digested well 

 the food thus prepared but gained rapidly 

 in weight. I hope to have a further report 

 of this interesting baby later on. 



This is not the first time I have heard of 

 honey used in modified milk for babies, but 

 it happens to be the first report that has 



ccme to me personally. If any of the read- 

 ers know of similar cases I should be very 

 glad indeed to hear from them. 



By the way, when you write to me please 

 do not apologize for taking my time. The 

 letters I receive from kind readers are a de- 

 light and inspiration, even if I do not al- 

 T\ays have time to reply promptly. 



CURRANT AND RASPBERRY JELLY. 



3 quarts red currants Water 



1 quart red raspberries Sugar or honey 



After washing and preparing the fruit, 

 cover with water and cook until soft, turn 

 into a jelly bag and let drain without 

 squeezing. Measure the juice and for every 

 cup of juice add % cup of sugar or honey, 

 after the juice comes to a boil. Cook until 

 the syrup will drip from the side of a spoon 

 in two or more rows of drops or until it 

 will sheet, pour into sterilized glasses, and 

 seal with boiling hot paratfin when cold. 

 Better results are obtained if not more than 

 one quart of juice is boiled down at a time. 

 A second and sometimes even a third ex- 

 traction of juice may be made by turning 

 the fruit remaining in the bag back into 

 a kettle, adding a little water and boiling 

 up again, but the first extraction will make 

 the finest jelly. 



RED RASPBERRY AND RHUBARB MARMALADE. 



Red raspberries Rhubarb cut small 



Sugar or honey 

 Almost any proportion of berries and rhu- 

 barb may be used; half and half gives very 

 good results. Put one quart of the mixed 

 fruit over the fire with a little water to pre- 

 vent burning and cook about 20 minutes, 

 add three cups of sugar or honey and sugar 

 and cook until a little of the syrup will drip 

 from the side of a spoon in two or more rows 

 of drops, pour into sterilized glasses and 

 seal when cold with boiling hot paraffin, or 

 it may be sealed while boiling hot in fruit 

 jars. 



RHUBARB CONSERVE. 



1 qt. rhubarb cut small 1 sliced orange 

 1 qt. white currants 1 lb. raisins 



1 qt. red currants 1 cup nut meats 



4 lbs. sugar or honey 



Simmer the fruit about half an hour or 

 until the syrup is jelly-like, add the nuts, 

 boil up and turn into sterilized jelly glasses 

 and seal in the usual way. 



Mrs. Clara F. Horner, Cleveland. 



BOOKS. 



% cup honey 1 lb. pecan nuts, brok- 



% cup butter substitute en small 



3 eggs beaten separate- 1 lb. dates, stoned and 



ly cut small 



3 cups sifted flour V2 teaspoon salt 



1 teaspoon soda Flavor 



Warm the butter substitute and blend 

 with the honey, add the egg yolks and then 

 the well-beaten whites a little at a time, al- 

 ternating with the flour in which the soda 

 and salt have been sifted. Use enough flour 

 to make a rather stiff drop batter. Add the 

 fruit and nuts and flavor, if desired, altho 

 the flavor of the honey and fruit and nuts 

 alone is very good. Drop from a teaspoon 

 (Continued on pane 471.) 



