c 



a 



LJT 



202 



J. aging edi- 

 tor dropped 

 in at the Puer- 

 den home one 

 morning wliile 

 the family were 

 still at the break- 

 fast-table. His 



hands were full of papers, and on his face 

 was the look which a man wears wh-a he 

 intends to wheedle a favor out of some 

 woman. All married women know that 

 expression. I not only recognized the ex- 

 pression, but I had a presentiment that the 

 papers contained honey recipes. Now, test- 

 ing recipes is interesting to a certain ex- 

 tent; but there is a limit. Something over 

 a year ago, when the Airline Honey-book 

 was being compiled, this same editor cajoled 

 all his women friends into testing dozens 

 and dozens of honey recipes. He has few- 

 er women friends now. There was rebellion, 

 even in his own household. But I have 

 known him many years; and then, too, the 

 Piierden family are ext^remely fond 'of 

 honey — comb, extracted, honeyspred, and 

 honey cookery. 



To return to the editor, he wanted help 

 about a food page for Gleanings. It is 

 conceded by all that the most celebrated 

 cooks in the world are men ; but if there is 

 anything more helpless-looking than the 

 average man with a cooking reei^De in his 

 hand, I have yet to see it. This particular 

 man greeted my half-joking proposition to 

 help him so joyfully, and with such touch- 

 ing confidence in my ability, that I im- 

 mediately sat down and planned a simi:)le 

 dinner menu wherein honey occurs not only 

 in each course but as an ingredient in prac- 

 tically everything served. 



The whole-wheat bread was made with a 

 little honey instead of sugar 

 in the sponge; two tablespoon- 

 fuls honey to four loaves 

 of bread. 



GLEANINGS IN BEE CULTURE 



OUR FOOD PAGE 



Stancy Puerden 



1 



w^^^^^^^^ 



%J 



March, 1917 



MENU 



Baked ham 



Candied sweet 



potatoes 



Fruit salad on 



lettuce 



Whole-wheat bread 



Chocolate pudding 



Whipped cream 



Baked Ham. 

 1 slice ham, an 

 inch thick; 1 tablespoon extracted honey; butter or 

 ham fat ; water. 



Place the slice of ham, an inch thick, weighing 

 about 2 pounds, in a baking-pan. Spread it thinly 

 with the honey ; dot it with bits of butter or fat 

 trimmed from the meat; pour in water to the depth 

 of % inch, and bake very slowly for two hours. 

 Replenish the water if it cooks away too rapidly. 

 The ham, when done, should be very tender, with 

 the flavor of Virginia sugar-cured ham. 



Candied S"wt:et Potatoes. 



3 lbs. sweet potatoes ; Vz cup extracted honey ; 

 2 tablespoons butter. 



Boil the potatoes ; peel and slice lengthwise in 

 pieces half an inch thick. Spread each slice with 

 honey; arrange in one layer in a shallow baking- 

 pan ; dot with bits of butter ; salt slightly, and bake 

 until delicately browned, about half an hour. It 

 is well to pour a very little water in the pan to 

 prevent the potatoes scorching. 

 Feuit Salad. 



4 large tart apples ; 1 banana ; 1 orange ; M lb. 

 dates. 



Peel the apples, banana, and orange, and cut in 

 small pieces. Stone the dates and cut fine. Mix 

 the fruit with a little of the following dressing; ar- 

 range on crisp lettuce leaves, and pour over more 

 of the di-essing. 



Salad Dressing. 

 1 teaspoon salt; V2 teaspoon mustard; 2 teaspoons 

 flour ; 3 teaspoons extracted honey ; yolks of three 

 eggs ; V2 cup vinegar ; 1 cup sweet milk ; 1 tablespoon 

 butter or olive oil. 



Put vinegar in double boiler to heat. Mix salt, 

 mustard, and cornstarch; add egg yolks and honey, 

 and beat until smooth. Gradually stir in the milk; 

 and when the vinegar is near boiling add the mix- 

 ture and cook until smooth and thick. Take from 

 the tire and stir in butter or oil. 



Chocolate Pudding. 

 2% cups milk; 2/3 cup extracted honey; 2 squares 

 unsweetened chocolate ; 2 tablespoons cornstarch ; 1 

 egg; M teaspoon salt; 1 teaspoon vanilla. 



Put the milk, the chocolate shaved fine, and the 

 honey in a double boiler and bring to boil. In the 

 meantime dissolve the cornstarch in a little of the 

 milk; add the egg slightly beaten, and the salt. 

 Pour the hot mixture over the cold, stirring con- 

 stantly ; then put all in the double 

 boiler and cook until it thickens. 

 Serve in sherbet-glasses with whip- 

 ped cream. 



