PEBRrA«Y, 1921. 



GLEANINGS IN BEE CULTURE 



Our Food Page — Continued from page 93. 



altho it is quite ■ difficult to handle with 

 dough as soft as biscuit dough. 



FRUIT ROLLS 



Make the rolls as in the preceding recipe, 

 but in place of the cinnamon and sugar use 

 chopped dried fruits such as raisins, cur- 

 rants, figs, dates, or a mixture of two or 

 more of them. 



SHORTC'AKK 



Use the standard recipe, increasing the 

 amount of shortening if a rich crust is de- 

 sired. Eoll out half an inch thick, cut the 

 size of a layer cake pan, spread with soft- 

 ened butter, put another round on this, 

 spread with cream and bake in a hot oven. 

 When done, split, spread with the crushed 

 and sweetened fruit, put the other layer on 

 top, spread more fruit on this, and serve at 

 once. Or the shortcake may be baked as in- 

 dividual biscuits, split and spread with the 

 fruit. Instead of fruit the biscuits may be 

 split, buttered, spread with creamy granu- 

 lated honey, and served with whipped 

 cream, if desired. 



FRUIT PUDl)lN(j 



Put the desired amount of canned or fresh 

 fruits in an earthen or glass baking dish, 

 put drop biscuits closely over it, and bake 

 until the biscuits are done and lightly 

 browned. Serve with butter or cream or a 

 hard sauce if the fruit is not sweet enough. 

 If slow-cooking apples are used it is well to 

 put them in the baking dish, cover closely, 

 and bake until partially done before putting 

 on the crust. 



BAKED FRUIT DUMPLINGS 



Use the standard recipe for cut biscuits, 

 but double the amount of shortening, roll 

 out in a thin sheet, cut in 4-inch squares, 

 put several pieces of drained fruit in the 

 center of each, fold and pinch the corners 

 together and arrange in an oiled baking 

 pan, pour the sweetened fruit juice around 

 them, and bake until lightly browned. If the 

 juice cooks away add a little hot water. 

 There will usually be enough juice for a 

 sauce. This is delicious with stoned prunes, 

 especially when a slice of orange has been 

 cooked with the prunes. Apricots or dried 

 or canned peaches are also very good. Quick- 

 cooking applies may be used with sweet 

 cider which has been additionally sweetened 

 poured around the dumplings. 



STEAMED FRUIT DUMPLINGS 



Follow the standard biscuit recipe, using 

 only half the amount of shortening, make 

 dumplings as in the preceding recipe, ar- 

 range in an oiled pan without the fruit juice, 

 and steam about an hour. 



PLAIN DUMPLINGS 



Follow the recipe for cut biscuits, omit- 

 ting half the shortening, or a very good 

 dumpling may be made without any short- 

 ening. They may be rolled and cut or 

 dropped from the tip of a teaspoon on the 



boiling hot stew, covered closely and cooked 

 ten minutes. Servo on a platter with the 

 meat and gravy dipped over them. Or if they 

 are cooked on the top of stewed fruit, serve 

 on individual dessert plates with the sweet- 

 ened fruit, to which a little butter has been 

 added, poured over them as a sauce. 



ROLY POLY PUDDING 



Follow the recipe for cut biscuits, omitting 

 half the shortening, roll out i/i inch thick, 

 spread with jam, roll up, pinch the ends to- 

 gether, place on a greased pan, and steam 

 about an hour. If it is desired to bake it, 

 more shortening should be used. 



MEAT PIE 



Arrange cooked meat in a baking dish, 

 cover with thickened stock or gravy, place 

 in oven until heated thru, drop biscuits 

 closely over it, leaving a steam vent in the 

 center, and bake until the biscuits are done 

 and delicately browned. Cut biscuits may 

 be used, if preferred. This is a good way to 

 use left-over bits of meat. Potatoes and 

 onions may be mixed with the meat, if de- 

 sired, making it a one-dish meal with the 

 addition of fruit or a salad. 



All measurements level and " flour sifteil 

 once before measuring. 

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It's Easy to Raise Poultry With 

 Cycle Brooder-Hatchers. 



A NEW idea, combining both Brooder and Hatcher 

 in one inacliine, one lamp serving both purposes. A 

 real "Metal Motlier" that will hatch every hatchable 

 egg, and the chicks will be strong, lively, and easy 

 to raise in the brooder compartment. 



YOU can use the Cycle either as a Brooder or 

 Hatcher, or bolh at once. The Cycle is all metal; you 

 can operate it safely in the house or in any out- 

 building. You can see the eggs at all times through 

 the round glass window without lifting the tOi>. And 

 you can turn Ihem instantly with a single move- 

 ment. The regulator control is very sensitive. A gal- 

 lon of kerosene will usually carry through an entire 

 hatching. 



Just the thing for busy farmers and city enthusi- 

 asts. 50-egg and 50-chick size $11.00. Two for 

 $20.00. 



THE CYCLE HATCHER: Exactly the same as the 

 Brooder-Hatcher, liit without the brooding com- 

 partment. 50-egg size $9.00. Two for $17.00. 



WEIGHT: 18 lbs. for parcel post shipment. 

 Postage extra. 



CATALOGUE of Hatchers, Brooders, Poultry 

 ;ind Supplies sent free. Send a postal today. 



CYCLE HATCHER COMPANY 



2-10 Philo BIdg., Elmira, N. Y. 



