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ful each of cinnamon, cloves and nutmeg-, i teacupful each of raisins 

 and dried currants. Warm the butter, honey, and apple jelly slightly, 

 add the beaten eggs, then the soda dissolved in a little warm water ; 

 add spices and flour enough to make a stiff batter, then stir in the fruit 

 and bake in a slow oven. Keep in a covered jar several weeks before 

 using. 



Fowls' Honey Layer=cake. § cup butter, i cup honey, 3 eggs 

 beaten, £ cup milk. Cream the honey and butter together, then add 

 the eggs and milk. Then add 2 cups flour containing 1^ teaspoonfuls 

 baking powder previously stirred in. Then stir in flour to make a stiff 

 batter. Bake in jelly-tins. When the cakes are cold, take finely flavor- 

 ed candied honey, and after creaming it spread between layers. 



Fowls' Honey-cookies. 3 teaspoonfuls soda dissolved in 2 cups 

 warm honey, 1 cup shortening containing salt, 2 teaspoonfuls ginger, 

 1 cup hot water, flour sufficient to roll. 



Honey Nut-cakes. 8 cups sugar, 2 cups honey, 4 cups milk or 

 water, 1 lb. almonds, 1 lb. English walnuts, 3 cents' worth each of can- 

 died lemon and orange peel, 5 cents' worth citron (the last three cut 

 fine), 2 large tablespoonfuls soda, 2. teaspoonfuls cinnamon, 2 teaspoon- 

 fuls ground cloves. Put the milk, sugar, and honey on the stove, to 

 boil 15 minutes; skim off the scum, and take from the stove. ' Put in 

 the nuts, spices, and candied fruit. Stir in as much flour as can be 

 done with a spoon. Set away to cool, then mix in the soda (don't make 

 the dough too stitt). Cover up and let stand over night, then work in 

 flour enough to make a stiff dough. Bake when you get ready. It 

 is well to let it stand a few days, as it will not stick so badly. Roll 

 out a little thicker than a common cooky, cut in any shape you like. 



This recipe originated in Germany, is old and tried, and the cake 

 will keep a year or more. — Mrs. E. Smith. 



Honey-drop Cakes, i cup honey ; \ cup sugar ; \ cup butter or 

 lard ; \ cup sour milk ; 1 egg ; \ tablespoonful soda ; 4 cups sifted flour. 



Honey Shortcake. 3 cups flour, 2 teaspoonfuls baking-powder, 

 1 teaspoonful salt, •§■ cup shortening, i| cups sweet milk. Roll quick- 

 ly, and bake in a hot oven. When done, split the cake and spread 

 the lower half thinly with butter, and the upper half with £ pound of 

 the best flavored honey. (Candied honey is preferred. If too hard 

 to spread well it should be slightly warmed or creamed with a knife). 

 Let it stand a few minutes, and the honey will melt gradually, and the 

 flavor will permeate all through the cake. To be eaten with milk. 



Honey Tea-cake, i cup honey, \ cup sour cream, 2 eggs, \ cup 

 butter, 2 cups flour, scant \ teaspoonful soda, 1 tablespoonful cream of 

 tartar. Bake 30 minutes in a moderate oven. — Miss. M. Chandler. 



Honey Ginger-snaps, i pint honey, f lb. butter, 2 teaspoonfuls 

 ginger. Boil together a few minutes, and when nearly cold put in flour 

 until it is stiff. Roll out thin, and bake quickly. 



