GLEANINGS IN BEE CULTURE 



NOVEALBER, 1920 



(^TY/HAT'S in a Name?" Several 

 Vy years ago, when one of the editors 

 of Gleanings engaged me to write 

 for this department, I decided on a pen 

 name for this reason: — I wanted to see if 

 I could win a little place in the hearts of 

 the Gleanings readers which was all my 

 own, a place which was not given 'me be- 

 cause they knew my father, my brothers, 

 or my husband. 



Notice by comparing the names at the 

 head of this page that I translated the 

 first syllable of "Boyden" into Latin, con- 

 verting it into Puerdeu. Doubtless my 

 former Latin teachers would have been sur- 

 prised and pleased had they foreseen that 

 even one Latin word would stick in my 

 memory. For the first name I resurrected 

 a seldom used and almost forgotten nick- 

 name, ' 'Stancy. ' ' 



The many cordial and appreciative let- 

 ters which have come to Stancy Puerden 

 in the past three years encourage me to be- 

 lieve that I have won that coveted corner 

 in the hearts of at least a part of the read- 

 ers, and now having proved my point I am 

 going to write under my everyday name 

 hereafter. 



To tell the truth, in addition to a desire 

 to be perfectly open and frank with my 

 friends — I never could keep a secret — there 

 are other reasons: The pen name has prov- 

 ed to be somewhat ambiguous, for I have 

 received many letters and at least one tele- 

 gram addressed to ' * Mr. Stancy Puerden. ' ' 

 The inference that I have a masculine style 

 of writing may be flattering, but there were 

 times when it was a bit embarrassing. 



The pronunciation and spelling have 

 seemed difiicult too, for my brother always 

 cheerfully mispronounced Puerden, and 

 my own husband has been known to mis- 

 spell Stancy. And in the October issue 

 of Gleanings the name appeared "St ancy 

 Puerden. ' ' Did the type break loose or are 

 they trying to canonize me before I am 

 dead? 



And last, but not least, our oldest son, 

 who will be twenty-one Nov. 2, just in time 

 to cast his vote in a presidential election 

 at the same time his mother has that priv- 

 ilege, is much interested in the chemistry 

 of honey and wax and has written some 

 articles along that line, and naturally I like 

 to be known as his mother, especially as we 

 have l)een invited to write a book together. 



.lELI.IEI) JIKA')'. 



3 lbs. beef, vcal, or 1 tablospoon "vinegar 



chioken salt 



V2 small onion 2 tablespoons granulat- 



1 clove ed golatine 



water 



Heel piece or foroquarter beef may be 

 used, V)ut any lean beef, chicken, or veal 

 will answer. Cover the meat with boiling 

 water and simmer slowly in a tightly cov- 

 ered kettle, seasoning with salt when, about 

 half done. It may be cooked in a steamer 

 or fireless cooker. Wlicn lione, lemove 



from the broth and cool. Eemove fat from 

 the broth, by cooling if necessary, add the 

 onion and clove and boil down to about 1% 

 cupfuls. In the meantime cut the meat in- 

 to very small pieces and put in mold; a 

 bread pan will do; measure l^?^ cups of the 

 broth and add to it the gelatine which has 

 been softened in 2 tablespoons of cold 

 water, the vinegar and more salt, if neces- 

 sary, pour over the meat and put in a cold 

 ])lace until firm, when it may be turned out 

 on a platter and garnished with parsley. 

 This is an economical and attractive meat 

 loaf for picnics, church suppers, etc. 



CORN CHOWDER. 



1 c-up corn 3 tablespoons butter 



2 cups diced potatoes 3 tablespoons flour 

 1 onion salt and pepper 



1 i)iut milk 3 cups water 



Dried corn may be used, in which case 

 soak it over night before measuring and 

 use the water in which it was soaked. Put 

 the water and onion sliced thinly on to 

 cook and when the onion is nearly done add 

 the cooked potatoes and corn and cook five 

 minutes longer. Make a white sauce of 

 the butter, flour, and milk, blend with the 

 other mixture, and season to taste with salt 

 and a bit of pepper. Finely minced pars- 

 ley may be added just before serving. 



GOLDEN SHERBET. 



1 qt. fresh milk 1 cup canned shredded 



1 pint stewed apricots pineapple 



1 cup honey 

 Either canned or dried apricots may be 

 used. The latter should be soaked in water 

 to cover several hours or over night and 

 then- stewed slowly until tender, and as 

 they are not sweetened a little more honey 

 may be needed. Put the apricots thru the 

 food chopper and combine 'with the pine- 

 apple, using the juice of both. Add the 

 cold milk slowly to the fruit, stirring con- 

 stantly and freeze. 



PEACH CREAM PIE. 



1 pastry shell (baked) 2 eggs 



peaches 2 tablespoons water 



% cup honey 5 tablespoons flour (lev- 



1 ^/i cups milk el measurement) 



2 tablespoons pulverized 1 tablespoon butter 



sugar % teaspoon salt 



Line the pastry shell with sliced peaches, 

 heat the milk with the salt in the double 

 boiler, reserving enough to mix the flour 

 into a smooth paste for thickening; beat 

 tlic egg yolks slightly, stir in the honey and 

 |ioui' the thickened milk oxer them, Stir- 

 ling until smooth, return to the double boil- 

 er and cook until it is a smooth, thick cus- 

 tard, add the butter and pour over the 

 peaches in the pastry shell. When cool, 

 cover with a meringue made of the egg 

 whites beaten with the two tablespoons of 

 water and sweetened with the sugar, and 

 bake in a slow oven until set and delicate- 

 ly browned. The addition of the water 

 makes the meringue much thicker and fluf- 

 fier, especially if it is beaten with a wire 

 whisk. The meringue may be flavored with 

 a drop of almond. 



