710 



GLEANINGS IN BEE CULTURE 



November, 1922 



FROM THE FIELD OF EXPERIENCE 



other bee equipment into the state is for- 

 bidden except under such rules and regula- 

 tions as may be prescribed by the entomolo- 

 gist in accordance with the law. 



Tor the purpose of carrying out and put- 

 ting into effect the provisions of the act, 

 the Department of Agriculture is empow- 

 ered to levy and collect such charges as 

 may be necessary, but which shall not be 

 more than the following rates: 



On each individual partnership or corpor- 

 ation having not more than 25 bee colonies, 

 the sum of 25 cents on each colony. On over 

 25 colonies and not over 50 colonies, the sum 

 of 20 cents on each colony. On over 50 

 and not over 100 colonies, the sum of 121/2 

 cents on each colony and on those having 

 more than 100 colonies the sum of 10 cents 

 on each colony. The money so collected will 

 be receipted and deposited as a separate 

 fund in the state treasury for the benefit of 

 the honeybee industry of the state. 



Every leading beeman in the state was 

 behind the bill, as well as the state and par- 

 ish farm officials and the extension depart- 

 ment of the Louisiana State University. 



Baton Eouge, La. Bentley B. Mackay. 



HELPFUL HONEY HINTS 



How to Utilize Its Delicate, Delicious Flavor in 

 Cookery 



Honey is usually known simply as a 

 spread for bread, but it has many varied 

 uses in cookery. It is wholesome and nutri- 

 tious, and supplies the same food in the 

 diet as sugar, and may replace fat to a cer- 

 tain degree. It is especially valuable for 

 its delicate, delicious flavor. 



In cookery it answers the same purpose 

 as molasses, but has a more delicate flavor. 

 Les^ soda is used with it than with mo- 

 lasses. Only one-fourth to one-half of a 

 level teaspoon of soda is used for a cupful 

 of honey. In substituting it for sugar, a 

 cupful replaces a cupful of sugar in sweet- 

 ness, but it contains more water; hence, one- 

 fourth cupful less milk is used in the recipe. 

 A honey cake made with butter will keep 

 until the butter becomes rancid, and made 

 without butter will keep for months and 

 even improve in flavor. Tliis is also true of 

 the dough. 



The standard recipe for a honey cake is: 

 three-fourths cup honey, one-half cup sugar, 

 two cups or more flour, one-fourth teaspoon 

 powdered ginger, one-half teaspoon powder 

 ed cardamom seed, one teaspoon cinnamon, 

 one-eighth teaspoon cloves, a speck of pep- 

 per, a pinch of salt, one-fourth to one-half 

 teaspoon soda, one tablespoon water, and 

 two ounces of blanched almonds cut in 

 small pieces or chopped. A -cake made by 

 stirring the flour directly into the cold hon- 



ey is found to be in no way inferior to those 

 made with honey which has been heated. 

 Thus it is not necessary to follow some of 

 the old cookbooks in this respect. Like- 

 wise, it is not necessary to boil the spices 

 with the honey before jjutting into the cake, 

 nor to let the dough stand a day before add- 

 ing the soda and baking powder. It is a 

 little easier to knead the dough after it has 

 stood over a day, since less flour is needed 

 on the board, but it is not necessary to let 

 it stand over. Honey cakes on standing be- 

 come more tender and soft. 



1 find that honey gives a very fine flavor 

 to breads and cakes. Here are some tested 

 recipes: 



Honey Bread. 



2 cujis honey. 4 cups rye flour. 1 teaspoon soda, 

 4 teaspoons aniseed, 2 teaspoons ginger, 4 tea- 

 spoons powdered cardamom seed, 2 egg-yolks, % 

 cup brown sugar. 



Sift the floj r with the spices and soda and 

 add the other ingredients. Put the dough into 

 shallow buttered pans to the depth of about an 

 inch and bake in a hot oven. 



Butter Honey Cake. 



IV2 cups honey, % cup butter, 3 egg-yolks, 5 

 cups flour, 2 teaspoons ground cinnamon, V2 tea- 

 spoon salt, 1% teaspoons soda, 2 tablespoons 

 orange-flower water (water may be substituted), 

 whites 3 eggs. 



Rub together the honey and butter; add the 

 unbeaten yolks and beat thoroughly. Add the 

 flour sifted with the cinnamon and the salt ; and 

 the soda dissolved in the orange-flower water. Beat 

 the mixture thoroughly and add the well-beaten 

 whites of the eggs. Bake in shallow tins and 

 cover with frosting made as follows; 



Orange Frosting for Butter Honey Cake. 



Grated rind 1 orange, 1 teaspoon lemon .iuice, 

 1 tablespoon orange juice, 1 egg-yolk, confection- 

 er's sugar. 



Mix all ingredients but the sugar and allow 

 the mix'ture to stand for an hour. Strain and 

 add confectioner's sugar until the frosting is 

 sufficiently thick to be spread on the cake. 



For the cinnamon in the butter honey cake the 

 following mixture of spices may be substituted • 



y2 teaspoon ginger, 2 teaspoons cinnamon, 1 

 teaspoon ground cardamom seed, 1 teaspoon 

 cloves, Vi teaspoon nutmeg, % teaspoon white 

 pepper; chopped citron or nuts may also be 

 added. '^ 



This mixture may also be flavored with ginger, 

 aniseed or cardamom seed. 



Honey Sponge Cake. 



V2 cup sugar, % cup honey, 4 eggs, 1 cup 

 sifted flour. 



Mix the sugar and honey and boil until the 

 syrup will spin a thread when dropi)ed from the 

 si)oon. Pour the syrup over the yolks of the 

 eggs which have beon beaten until light. Beat 

 this mixture until cold; then add the flour and 

 cut and fold the 'beaten whites of the eggs into 

 the mixture. Bake for 40 or 50 minutes in a 

 pan lined with buttered paper, iu a slow oven. 



This cake can he made with a cupful of un- 

 heated lioney in ]ilaoe of the honey and sugar 

 syrup, but the qu.nlity is not quite so good. 

 Yellow Honey Cake. 



14 cup sugar, 1: egg-yolks, % cup honey, % 

 teaspoon cinnamon, Vs teaspoon cloves, 1 V^ eujis 

 flour. 



Sift together the flour and the spices. Mix the 

 sugar and egg-yolks, add the honey, and then 

 the flour gradually. Roll out thin, moisten the 

 surface with egg-white and mark into small 

 squares. Bake in a moderate oven. 

 Honey Cookies. 



% cup honey, % cup sugar, 2% cups flour, V2 

 teaspoon soda, 1 V2 teaspoons cinnamon, 1 teaspoon 



