892 



GLEANINGS IN BEE CULTURE 



November, 1917 



Our Food Page. — Continued from page 857 



do not care for the lettuce, substitute celery, 

 or the salad could be omitted. 



The crust to the pumpkin pie could be 

 omitted ; but if you wish a crust, try one 

 made of part whole-wheat flour. We think 

 it is quite as good. Also if yoii take pains 

 to have all your ingredients very cold, and 

 use as little water as possible, you can make 

 a tender, flaky pie crust with very little 

 shortening, thus saving fat and benefiting 

 your digestion. Pumpkin pie really needs 

 a bit of cheese ; but make it very small, for 

 the dinner has enough food value without it. 

 The nuts are also unnecessary, but put in a 

 few for the kiddies. 



MARYLAND CHICKEN. 



Divide the chicken in pieces for serving; 

 roll in flour, and season lightly with salt 

 and pepper. Put in covered roaster; dot 

 with bits of chicken fat; pour in cold water 

 until you can see it; cover and bake very 

 slowly until tender, which will be several 

 hours if it is an old fowl. This is an ideal 

 way for cooking a rather old fowl, as it 

 will cook tender more quickly than if stew- 

 ed, and will taste much like fried chicken. 

 Use what flour is left from flouring the 

 chicken for thickening the gravy in the pan. 



PUMPKIN PIE DE LUXE. 



Vz cup sugar 1 teaspoon flour 



2 eggs 1 teaspoon ginger 



1 tablespoon honey % teaspoon cinnamon 



1 teaspoon salt 1 V^ cups milk 



Mix the flour, salt, and spices with the sugar ; 

 beat in t)ie eggs lightly ; add the honey and then 

 the milk. Stir until smooth and pour into a plate 

 lined with whole-M"heat pastry. One of the eggs 

 may be omitted. Substituting cream for a part of 

 the milk is a great improvement. 



HONEY BRAN DROPS. 



^ cup shortening 

 2/3 cup honey 



1 egg 



2/3 cup sour milk 



2 cups bran 



About 2 cups flour 



2/3 teaspoon soda 



V2 teaspoon salt 



1 teaspoon baking powder 



1 cup raisins 



Blend the shortening with the honey slightly 

 warmed; beat in the egg; add the sour milk, the 

 bran and the flour in which the soda, salt, and bak- 

 ing powder have been sifted. Use enough flour to 

 make a drop batter. Add the raisins last. Bake on 

 a well-oiled cooky sheet, leaving plenty of room for 

 tliem to spread. 



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