OOTOBKR, 3 91'; 



GLEANINGS IN BEE CULTURE 



775 



Yes, Ml'. Editor, 1 am .yoing to address 

 the rest of my advice to the lady readers, 

 but you cannot deny tliat some nice men 

 read this page. One man wrote lie liad 

 canned sixty quarts of raspberries by the 

 method I gave for small fruits in the July 

 number. He said he was a bachelor, and I 

 could not help regretting that such good 

 husband material is being wasted. 



Below I am giving a recipe for honey 

 tomato preserves, followed by a number of 

 cornmeal recipes. I find it easier to work 

 in such dishes nearly every day rather than 

 have one wheatless day a week, and the 

 same result is accomplished. Tlie frequent 

 use of cornmeal is no hardship whatever'to 

 the Puerden family. 



HONEY TOMATO PRESERVES 



1 qt. tomatoes peeled and % lemon shaved thin, 



cut small, V2 oz. ginger root. 



3 cups extracted honey, 



Cook the tomatoes about thirty minutes in their 

 own juice, and then add the honey, lemon, and 

 ginger, and cook until it will drip from the spoon 

 in two or more drops. Pour into sterilized je'ly- 

 glasses and cover with melted paraffin when told. 

 Cinnamon bark or cloves may be substituted for 

 the ginger root if preferred. 



When I was a small girl I had an uncle 

 who knew how to make most delicious hoe 

 cake. He had learned it from an older 

 brother who was a prisoner in the South 

 during the Civil War. In working- over 

 this page late one evening I was suddenly 

 seiaecrwith a desire to try hoe cake, and I 

 worked out tlie recipe given below. I had 

 se&n my uncle do it ; but as he had never 

 measured anything I had to experiment a 

 little. You ought to have seen my diet 

 Squad, the Puerden boys and their dad, sit 

 up and take notice when I brought in the 

 ]ilate of crisp, crusty hoe cakes. The 

 fragrance alone was a treat. They ate 

 them split and buttered; and when I asked 

 for criticisms they said feelingly and unan- 

 imously, " Double the recipe next time." 



HOE CAKE 



1 cup cornmeal, 1 teaspoon salt. 



3 cups boiling water. 



Pour the boiling water slowly owv the cornmeal 

 and salt, stirring constantly, and then put over the 

 fire and cook until it thickens and boils up well. 

 Have gem-irons sizzling hot and put a large spoon- 

 ful of the mush in each one. Bake in a very hot 

 oven until brown and crisp. A griddle or iron fry- 

 ing-pan may be used instead of the gem-irons. 



»i(;ux r.RKAi) 



3 cups milk, 



% cup cornmeal. 



2 eggs, 



V2 teaspoon salt. 



•■?4 cup cornmeal, 



3 cups boiling water, 



% teaspoon salt. 

 1/4 cup cheese. 



Sift cornmeal slowly into boiling salted water, 

 stirring constantly to prevent lumping. Cook in 

 double boiler three hours or more. Add cheese 

 grated or cut small, pour into a well-greased jian, 

 slice when cold and frv like nuisli. 



Heat milk in double boiler. When boiling hot stir 

 in cornmeal and salt, and cook to a smooth mush 

 that will pour rather than drop from the spoon. 

 Take»from the fire and add the slightly beaten yolk-s 

 of the eggs, stirring constantly. Then fold in the 

 beaten whites of the eggs and bake in a moderate 

 oven half an hour. Serve from baking-dish with a 

 spoon. Butter and honey should be served with it. 

 Any dried fruit may be added to the spoon bread. 



We have been enjoying whole-wheat flour 

 which we have ground ourselves in a hand 

 gristmill. We are planning later to grind 

 some of our own home-raised field corn, and 

 thus have the delicious taste of the germ 

 which is removed from the commercial corn- 

 meal. These little gristmills can be ob- 

 tained for $2.50 up. Here is a recipe for 

 war bread as made in the Puerden home. 

 I usualh" use about half home - ground 

 whole-wheat flour, but the proportion can 

 be ^•aried to suit individual taste. All 

 white flour may be used instead of the rye. 

 As flour varies much in thickening power 

 you may need to increase or decrease the 

 amount somewhat. Lighter bread will re- 

 sult if you remove the coarse bran by sift- 

 ing. The bran may be used later in the 

 muffin recipe given below. 



WAR BREAD 



1 cake dry yeast 3 pints boiling potato 



1 cup warm water water 



3 tablespoons flour 2 quarts white flour 



2 tablespoons honey 1 quart rye flour 



1 tablespoon salt 3 quarts whole - wheat 



floui 

 At 5 P. M. put yeast cake to soak in cup lukewarm 

 water. Scald the three T. flour, 2 T. honey, and 1 T. 

 salt with 3 pints boiling water drained from potatoes. 

 When cooled until lukewarm add the yeast soaked 

 in the cup of water and the white flour. Beat until 

 it is a smooth batter ; cover and set aside in a warm 

 place uutil nine or ten o'clock, when the sponge 

 should be porous and foamy. Now sift in the rye 

 and whole-wheat flour. Turn the mixer three to 

 five minutes, until a dough is formed; cover, and 

 leave until morning. The temperature of the room 

 should be about 70 degrees. In the morning divide 

 into four loaves; let rise until doubled in bulk and 

 bake. 



nRAX MUFFINS 



1 teaspoon soda 

 1 teaspoon baking powder 

 Vz teaspoon salt 

 1 tablespoon melted short- 

 ening 



Beat egg well and add sour milk. Mix soda, 

 baking-powder, and salt with flour and sift into egg- 

 and-milk mixture. .\dd bran and melted sliorten- 

 ing and beat well. Bake in quick oven. 



1 egg 



2 cups sour milk 

 2 Vz cups flour 

 1% cups bran 



The above recipes have been submitted 

 to the Food Admlnisi ration and have re- 

 ceived their approval. 



