Decembke, 191' 



GLEANINGS IN B E E C U L T V U K 



Our Food Page.— Continued from page 943. 



Nov. 1, was a case of " Hamlet witli Hamlet 

 left out;" and it was a nice man among out- 

 readers who noticed the omission too. 

 Thank you, Mr. Subscriber, for the very 

 kind words with which you accompanied 

 your criticism. I am beginning to believe 

 beekeepers, at least Gleanings readers, are 

 the most appreciative of men. 



Please add one cup cooked and sifted 

 pumpkin to that unfortunate recipe, and, 

 on account of the sugar famine, tiy 2/3 cup 

 honey and no sugar. Mr. Puerden says 

 that makes the best pumpkin pie he ever 

 tasted. 



Altho Christmas falls on a meatless day 

 I have taken it for granted that you will 

 substitute another meatless day for that 

 w«ek. 



I have tried to plan the simple Christmas 

 dinner so that most of the work can bo done 

 the day before. All holidays are apt to be 

 help-less days for us housekeepers. 



Notice that the Christmas menu calls for 

 no candies. This will be the first time in 

 many years that I have not made pounds 

 and pounds oF candy to give away. I had 

 intended to do the same this year and send 

 it to my soldier friends; but on account of 

 the uncertainty of the sugar supply I intend 

 to send jellies, honey, sweet dried fruits, 

 chocolate, and possibly honey drop cakes. 

 In this vicinity we ai'e cutting out all 

 Christmas giving among grownups, and are 

 using the money to pay for yarn for the 

 Red Cross knitting, and for Christmas gifts 

 to the soldiers. 



In the recipes all measurements are level, 

 and the standard set of measuring spoons 

 and the standard half-pint cup are used. 



BAKED BEANS 



1 qt. navy beans 1 tablespoon salt, or more 

 3 tablespoons honey to taste 



2 tablespoons sweet bacon 1 teaspoon soda 



or pork fat V2 teaspoon mustard 



water 



Wash and pick over beans and soak spveral 

 hours or over night. Put on the stove with soda 

 and plenty of water and cook slowly until tpnder, 

 but not broken. Drain and put in bakin?-dish with 

 the bacon or pork fat. Measure the honey into a 

 cup: add the mustard and salt and fill the cup with 

 hot water. Pour over the beans and add more hot 

 water until you can just see it. Cover and bake 

 slowly at least two hours, then uncover and bake 

 an hour lonsrer, addin? more water if necessary to 

 prevent burninc:. The beans shoiild be whole, ten- 

 der, and should have absorbed all the water. 



CREAM OF CELERY SOUP 



1 cup celery chopped fine 2 slices onion 



1 cup mashed or riced 2 tablespoons butter sub- 

 potato stitute 



1 (it. milk 2 tablespoons flour 



1 teaspoon chopped pars- 2 teaspoons salt 



ley Dash of paprika 



Cook the chopped celery and the onion in ve'-v 

 little water until tender; add the potato and the milk 

 and brine to boil. Blend the flour, butter, and salt, 

 and thicken the soup with it. Cook gently several 



minutes ; add the chopped parsley and paprika, and 

 serve. 



POTATO MUFFINS 



1 cup mashed or riced 1% cups flour 



potatoes 4 teaspoons baking pow- 



1 egg der 



1 cup skimmed milk 2 tablespoons butter sub- 



V2 teaspoon salt stitute 



Beat the egg, add tlic potatoes, and then the 

 milk. Sift the salt and I aking-powder with the 

 tlour and sift into the first mixture. Beat well. 

 Add the mclted-butter substitute and bake in inuflin- 

 pans in a hot oven about twenty-five minutes. 



APPLE TAPIOCA PUDDING 



1/3 cup granulated tapi- V4, teaspoon salt 



oca 1 tablespoon butter sub- 

 2/3 cup honey stitute 



1 teaspoon cinnamon or fi large tart apples 

 nutmeg 2 cups water 



Pour the water over the tapioca and salt, stirring 

 constantly; bring to a boil and cook in double boiler 

 until clear. While the tapioca is cooking, pare, core, 

 and quarter the apples; arrange them in an oiled 

 baking-dish. Add the butter substitute, the cinna- 

 mon, and honey to the tapioca; stii" until smooth; 

 pour over the apples and bake until the apples are 

 tender. Cool, and eat with cream or milk. 



WKLCH-RAREBIT 



2 tablespoons butter sub- dash paprika 



stitute V2 teaspoon made mus 



2 tablespoons flour tard 



XV2 cups milk % teaspoon salt 



V2 cup cheese cut fine 1 egg 



Blend the butter substitute and flour in saucepan; 

 add the milk slowly, and, when it thickens, the cheese 

 and seasoning. Stir until the cheese is melted and 

 smooth. Add the egg slightly beaten, and serve with 

 the baked potatoes. 



HONEY SUET PUDDING 



1 cup suet chopped fine 1 V2 cups wholei • wheat 



1 teaspoon salt flour 



% cup honey 1 to 1 ^^ cups white flour 



1 egg 1 teaspoon soda 



1 cup dates or raisins cut 1 teaspoon baking-powder 



fine 1 teaspoon cinnamon 



1 cup sour milk V2 teaspoon cloves 



Blend the suet with the honey; beat in the egg; 

 add the sour milk and then the flour in which the 

 dry ingredients have been sifted. Flour the fruit 

 lightly and add last. If raisins are used it is well 

 to steam them a few minutes before putting in the 

 pudding. The pudding should be about as stiff as 

 fruit cake. Steam in well-oiled pan for two • or 

 three hours. It is quite as good reheated. 



CHRISTMAS SAUCE. 



1 cup pulverized sugar Cranberry jelly 

 1/3 cup butter 



Cream the butter and pulverized sugar together 

 imtil smooth, then beat in the cranberry jelly drop 

 by drop until the desired pink shade is attained. 

 Heap in a pretty glass dish and set in a very cold 

 place until firm. The sweetened juice from cran- 

 1 erry sauce will do just as well as the jelly. 



HONEY-SAUCE 



1 cup extracted honey 1/3 cup butter 



Slightly warm the butter and blend with the 



honey, and beat until smooth. Any flavor may be 

 added if desired. 



A KIND WORD FROM AWAY OFF ACROSS THE GREAT 

 WATER. 



Please tell Mr. A. I. Root how much I enjoy Our 

 Homes in Gleanings. I always read that section 

 first. I was requested a few weeks ago to give an 

 address on the moral aspects of beekeeping, and 

 among other things I mentioned to the young people 

 I was addressing that we had an American monthly 

 journal on beekeeping that did not consider it in- 

 congruous to have a portion set apart for the scatter- 

 ing of the gospel. I hope that, when the old veteran 

 has gone, some one among you will keep this section 

 g-oing. Sam'l Ludham. 



Webb's Farm, Lower Bentley, Bromsgrove, Wor- 

 cestershire, England, Oct. 20, 1917. 



