December, 1921 



GLEANINGS IN BEE CULTURE 



763 



Maine to Cnlifornia and even in foreign 

 countries. 



The convenient package saves both the 

 grocer 's and housekeeper 's time and is the 

 only form in which foods can be handled in 

 such serve-self cash stores as the Piggly 

 Wiggly stores so popular all over the South. 



As for honey, it is the clean, sanitary 

 package which enables 50,000 grocery stores 

 thruout the country to keep it in stock, in 

 good condition the year around. Eetailing 

 it to automobile customers along the prin- 

 cipal highways is a fine thing, so far as it 

 goes, but just ask any intelligent beekeeper 

 if he would like to see the grocery stores 

 discontinue handling honey. It is to the 

 beekeeper's interest that honey should be 

 regarded as a staple food the year around, 

 and the package is the only way in which it 

 can be done. 



As to honey in small glass jars, any honey 

 salesman will tell you how difficult it is to 

 persuade people in the cities to buy large 

 packages. A honey salesman once said to 

 me, "Mrs. Boyden, how can you expect peo- 

 ple who buy bread by the slice to buy honey 

 in large packages?" He told me there ac- 

 tually are people in the congested parts of 

 some of the large eastern cities who buy a 

 few slices of bread at a time. 



Also, the small honey jar is attractive 

 enough to put on the table, and we all know 

 how difficult it is to avoid waste in trans- 

 ferring honey from a large can to a serving 

 dish. And don 't forget that several jars of 

 honey in a little basket with a spray of holly 

 makes a most attractive Christmas gift for 

 some honey-loving friend. 



CHRISTMAS GOODIES. 



CARAMELS. 



1 cup granulated sugar % cup sweet milk 



1 cup brown sugar 1 table.spoon butter 



'4 section of honey 1 teaspoon vanilla 



(comb and all) 1 cup chopped nuts 



1 cup cream or evapor- Few grains salt 

 ated milk 



Combine all the ingredients but the nuts and va- 

 nilla and cook over an asbestos mat, stirring occa- 

 sionalb-. until the thermometer registers 250 de- 

 grees F. or until a little dropped in ice water is of" 

 the riiht consistency for a caramel. It must be 

 carefully watched the last few minutes of boiling 

 to prevent scorching, ^^'^len done add the chopped 

 n;its and vanilla and pour without stirring on to a 

 buttered platter or shallow pan. When partially 

 cool mark in squares, and cut and wrap in oiled 

 paper when cold. Slightly sour cream may be used 

 instead of sweet. 



One square of chocolate added to the above will 

 make delicious chocolate caramels. 



FIG FUDGE. 



M cup chopped figs Vj, teaspoon ginger 



2 tablespoons honey V2 cup cold water 



2 cups granulated sugar 1 talslespoon butter 

 V'a cup chopped hickory or pecan nuts 

 Combine all the ingredients except the nuts, stir 

 until t!ie sugar is dissolved, and cook until it makes 

 a ve-y soft ball when tested in ice water. "When 

 tested by thermometer it should not register more 

 than 234 degrees F. Partially cool, add the nuts 

 and st'r until it begins to thicken. Pour out on a 

 buttered platter and cut in squares when cold. 



GOM") NUGGKTS. 



1 lb. peeled and sliced 2 tablespoons honey 



pumpkin ^/^ lemon sliced 



% lb. granulated sugar 1 oz. ginger root (dried) 



Cover the pumpkin with the sugar and let stand 

 over night. Drain from the syrup which will form 

 and boil the syrup down until it is thick enough to 

 coat a spoon. Add the pumpkin, the honey, lemon, 

 and ginger and simmer until the pumpkin is clear 

 and most of the syrup has been absorbed. Do not 

 cook too long, as the product will darken and a 

 caramel flavor develop. Drain and dry the pump- 

 kin on a plate several hours and then roll in granu- 

 lated sugar. Cinnamon bark may be substituted 

 for the ginger root. 



HONEY NUT SUNDAE. 



1 quart vanilla or choco- 1 cup honey 



late ice cream 1 cup chopped nuts 



Put an ice cream dipper of ice cream in a dessert 



glass, pour honey over it, and sprinkle with the 



nuts, coarsely chopped. 



ORANGE CREAM (To Serve twelve) 



2 tablespoons granulat- 1 cup granulated sugar 



ed gelatine (V2 box) ,Iuice of 6 oranges 



1 cup cold water .Juice of 1 lemon 



2 cups boiling water 1 cup heavy cream 



ORANGE CREAM (To serve six) 



1 tablespoon granulated % cup granulated sugar 

 gelatine .Juice of 3 oranges 



V2 cup cold water .Juice of V2 lemon 



1 cup boiling water % cup heavy cream 



Soak the gelatine ten minutes in the cold water 

 and then add the boiling water, stirring well. When 

 the gelatine is thoroly dissolved add the sugar and 

 when partially cooled the fruit .iuices, which have 

 been strained to remove any fibrous parts. Put in 

 a cold place and when jellied fold in the cream 

 which has been whipped. Mix it in such a way 

 that bits of the clear, golden .ielly show thru the 

 cream. If the .ielly seems sour before mixing in the 

 cream, add a little pulverized sugar to the cream 

 before folding it in. Chill thoroly and serve instead 

 of ice cream. This is also delicious if partially froz- 

 en by putting outside when the weather is below 

 freezing. 



HERMITS. 



V^ cup brown sugar % cup chopped raisins 



Vz cup shortening V4, cup chopped citron 



V2 cup honey % teaspoon salt 



2 well-beaten eggs % tnaspoon nutmeg 



3 or more cups flour % teaspoon ground 

 V2 teaspoon soda cloves 



V2 teaspoon cinnamon 



Cream the shortening, -working in the sugar 

 gradually and then the honey. Add the eggs, the 

 fruit, and then the flour in which the other dry in- 

 gredients have been mixed and sifted. Let the 

 dough stand in a cold place for an hour or more 

 and then roll out and cut with a cooky cutter and 

 bake on a well-greased cooky sheet in a moderate 

 oven. More flour may be added, if necessary to 

 roll, but chilling the dough enables one to roll it 

 with less flour. If preferred the dough may be 

 dropped from the tip of a teaspoon and patted into 

 shape on the baking sheet. One-half cup chopped 

 nuts may be substituted for the citron. 



APPLE SAUCE CAKE. 



V:t cup shortening 1 teaspoon cinnamon 



1 cup sugar 14 teaspoon ground 



1 cup sour apple sauce cloves 



2 cups sifted flour y t^,, ^on salt 



I teaspoon soda - , 1 , • 



% cup raisins, cut small ^ teaspoon baking 

 V2 cup chopped nuts powder 



Cream the shortening and work in the sugar 

 gradually, beat in about Vi of the apple sauce and 

 then Vi of the flour, which has been sifted with the 

 other dry ingredients, and beat smooth, continuing 

 to add them alternately until all are in, and then 

 add the fruit, and nuts which have been lightly 

 floured. The batter should be a trifle stifl^er than 

 an ordinary cake batter, and if the apple sauce is 

 very .inicy a little more flour should be added. Bake 

 in a shallow loaf pan in a moderate oven. 

 {All mft^surfments level.) 



