530 



GLEANINGS IN BEE CULTURE 



HONEYBEE CAKE. 



Cream together one and a half eupfuls of 

 strained honey and four-fifths of a cupful 

 of butter. Have two whole eggs thoroly 

 beaten and mixed with half a cupful of rich 

 sweet milk ; also sift three eupfuls of flour 

 with two level tablespoonfuls of baking- 

 powder, a teaspoonful of salt, one tea- 

 spoonful of cinnamon, three-fourths of a 

 teaspoonful of alspice, and one-fourth of a 

 teaspoonful of cloves. Add alternately to 

 the honey and butter mixture a little of the 

 egg and milk wetting, then a little of the 

 tiour combination. 



When all the wetting and all the flour 

 have been used, fold in three-fourths of a 

 cupful of raisins and three-fourths of a 

 cupful of well-washed currants. The fruit, 

 of course, must be well floured first. Turn 

 the dough into well-greased individual patty 

 pans. Bake in a moderate oven until well 

 done. 



HONEY PUDDING. 



Wash one cupful of rice and put in a deep 

 baking-dish with one quart of milk, one 

 teaspoonful of salt, the grated rind of one 

 lemon, and one ounce of shredded lemon 

 peel. Add eight tablespoonfuls of honey. 

 Bake in a moderate oven, stirring frequent- 

 ly during the first hour. During the last 

 hour do not disturb. Serve with thick 

 cream. 



irONEY FILLING FOR LAYER CAKE. 



Cook half a cupful of honey and half a 

 cupful of gi'anulated sugar with two table- 

 spoonfuls of hot water until it spins a 

 thread. Remove from the fire and beat in 

 the stiffly whipped white of an egg. Keep 

 on beating until the mixture cools. Use 

 between layers and on top. 



HONEY BABIES. 



Bring one pound of strained honey and 

 one-fourth pound of butter to the boiling- 

 point. Let it cool for half an hour, then 

 beat in half a teaspoonful of cinnamon, 

 one-fourth teaspoonful of ground cloves, 

 one-fourth teaspoonful of allspice, the gTat- 

 cd rind of one lemon, and one-fourth pound 

 of chopped almonds. Sift one pound of 

 flour with two level teaspoonfuls of baking- 

 powder. Combine with the honey mixture 

 and let it stand an hour. Roll out one-half 

 or three-fourths of an inch thick, and cut 

 into square or round cakes. Bake. 



COLLEGE ICE HONEY DRESSING. 



To one pint each of pineapple syrup, 

 orange juice, and strained honey, add one 

 level cupful of shredded cocoanut and one 

 cupful of shredded walnut meats. 



APRICOT HONEY. 



To one cu^j of apricot pulp add one cup 

 of honey and one cup of heavy cream. 

 Drain canned apricots of their syrup, run 

 thru a sieve, beat the cream, add the honey, 

 and, lastly, fold in the apricot pulp. Serve 

 as a top dressing for fancy ice-cream dishes. 



STRAWBERRY HONEY. 



To each cup of strawberries mashed and 

 beaten, add half a cup of strained honey. 

 Fold in the beaten white of one egg or four 

 tablespoonfuls of marshmallow whip. 



LEMON HONEY. 



Cream three ounces of butter. Beat in 

 one cup of honey and add the well-beaten 

 yolks of three eggs. Stir in one-third of a 

 cup of boiling water, and cook over boiling 

 water until the mixture thickens. Remove 

 from the range, and beat. Add three table- 

 spoonfuls of lemon juice and three of 

 orange juice. 



Auburn, N. Y. 



REMARKABLE DISPLAY OF HONEY BY THE CONNECTICUT BEE- 

 KEEPERS' ASSOCIATION, HARTFORD FAIR, SEPTEMBER 6-11, 1915 



BY BURTON N. GATES, 

 Associate Professor of Beekeeping, Massachtisetts Agricultural College, Amherst, Mass. 



As usual, the Connecticut Beekeepers' 

 Association has made large exhibits at the 

 Hartford Fair. In 1915, however, this 

 exhibit was more attractive than usual. 

 Fi'om eight to ten tons of honey, it was esti- 

 mated, were exhibited. The Beekeepers' 

 Association is exceedingly fortunate in hav- 

 ing about $500 available for premiums— 

 $200 from the fair company and $300 from 

 the state. The exhibit was largely competi- 

 tive, altho there were numerous displays 

 which were put up most attractively, but 

 not for competition. The illustrations in- 

 clude some of these exhibits. 



Besides the exhibition of honeybees, wax, 

 apicultural implements, and honey cookery, 

 there wore concessions where honey, honey 

 sandwiches, and honey fizz were sold. It 

 was estimated that some five tons of honey 

 were thus disposed of; that from 1000 to 

 1200 sandwiches were consumed on the 

 grounds. As a new delicacy for the visitors 

 at the fair, it was attempted to sell granu- 

 lated honey in crisp ice-cream cones of the 

 smallest size. The management, however, 

 told the writer that these were probably too 

 sweet to please the purchaser, and that the 

 project was not particularly successful. 



