November. 1917 



GLEANINGS IN BEE CULT I' RE 



(=157 



gTouiid. So far as Mi-. McCann was con- 

 cerned the meat and grapes could have 

 been omitted, for he ate neither. He caves 

 lit! la for meat if he can get fresh vegetables. 

 He seemed to enjoy the potatoes, squash, 

 and salad, and he ate so many hoe cakes ac- 

 companied by honey that he had no place 

 left for fruit. We had been discussing 

 food values, so I felt free to say, " Mr. Mc- 

 Cann, do you mind telling me where you 

 get your protein in a meal such as you have 

 just eaten?" 



'•Where does the horse get his protein f 

 ho returned quickly. 



Then he went on to tell us that he firmly 

 believes in a Ioav protein diet ; that he is 

 convinced that almost evei-y one eats more 

 protein than is needed. But if we are to 

 depend upon grains for our protein and 

 Tinneral salts we must make sure we are get- 

 ting the whole grain before it has been rob- 

 bed of its most valuable constituents by the 

 modern methods of milling. 



Several have asked me if hoe cakes can 

 be baked in anything but gem-irons. They 

 can, and good ones too; but the irons are 

 more convenient, as they can be heated so 

 liot. Wliatever baking-dish is used should 

 be shallow, as the hoe cake must be prin- 

 cipally crust when baked. We have had 

 very' good ones baked in aluminum muffin- 

 |)ans. but the pans must be very hot, and 

 the cakes baked thoroly until they are crisp 

 and crusty. . Government experts have 

 found that, considering its food value, corn- 

 meal is the cheapest food there is; andi as 

 hoe cakes contain nothing but meal, salt, 

 and water they form as cheap a food as 

 can be found in these times of high prices. 



Do I hear some one say, " Is Staney 

 Pnerden ever going to stop talking about 

 cornmeal?" No, I don't suppose I shall 

 as long as thei war lasts and there is need 

 of wheat conservation. Have you noticed 

 by the papers that our corn crop is the 

 greatest this country has ever known? We 

 ought to be very proud to eat cornmeal, 

 for it is a food " made in America." Amer- 

 ica introduced Indian corn to the world. 

 While fornraeal is such a valuable food for 

 us, it would be of little use to ship it abroad 

 iiuder present conditions. It does not keep 

 as well as white flour; and to be at its best 

 it should be freshly baked and eaten hot. 

 Stoves and ranges with ovens such as we 

 use are almost unknown abroad. All the 

 l)read is baked in large public ovens; and in 

 France particularly, wheat bread forms a 

 very large part of th^ diet. If our Allies 

 can stand between us and our common ene- 

 my while our nation is getting up an army 

 to fight, surely we can make a* little sacri- 

 fice in our eating. I signed one of the food- 



pledge cards, sent out by the Food Admin- 

 istration some time ago, and have tried to 

 feed my family in aocordanee with its 

 teachings. Recently our fourteen-year-old 

 bo}^ said, " Motlier, you are getting up the 

 best meals ever lately." He has evidently 

 thrived on the meals he enjoys too, for he 

 has gained ten pounds since last spring. 

 Put it down to war diet, work in a war gar- 

 den, or both, as you please. 



On page 773 Dr. Miller asks if I have 

 ti'ied the method of putting a small piece 

 of paraffin in the bottom of the jelly-glass 

 before pouring the hot jelly in. I had read 

 of that way several times, but my common 

 sense told me that the jelly would not be- 

 come firm if it were covered while still hot, 

 as evaporation could not take place. How- 

 ever, to be able to speak with autho.Hy, I 

 tried it, and the joke is on me. The paraf- 

 fin hardened and covered the jelly nicely; 

 and when I removed it the next day the 

 jelly was as firm as that in the other jars 

 waiting to be covei-ed. 



OUR THANKSGIVING DINNER. 



BeloAV is a Thanksgiving dinner wliich 

 should not offend the Food Administration. 



THANKSGIVING DINNER. 



Maryland chicken 



Dressing 



Mashed potato 



Creamed turnips 



Pickles Jelly 



Lettuce with French dressing 



Whole-wheat bread 



Pumpkin pie de luxe 



Cheese 



Mixed fruits and nuts 



Coffee 



Most of the materials called for should 

 have been produced in your own or your 

 neighbor's garden. Turkey may be sub- 

 stituted for chicken, if preferred ; but if 

 you eat turkey you are likely to have no 

 money left for liberty bonds. For tlhe 

 dressing, use bits of bread- and toast left 

 from the table which have been dried in a 

 warming oven and put thru a meat-grinder. 

 Store the dried crumbs until needed in a 

 jar with a thin cloth tied over it. Do not 

 cover it with an air-tight cover or the 

 crumbs will turn rancid. When you are 

 ready to make the dressing, moisten the 

 crumbs A\ith hot but not boiling water. If 

 the water is boiling the dressing will liave 

 a slipi)ery texture. Season the crumbs with 

 sage, salt, and pepper, and a bit of onion; 

 put in a baking-dish with some of the 

 liquor and fat from the roasting-pan dipped 

 over them, and bake forty minutes to an 

 hour. A beaten egg is an improvement, 

 but may be omitted. 



A dinner salad sliould be ligh.t. If j'ou 



Coutiiiwd on iiih-riti/iiiig pa'je- 



