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Honey Fruit-Cake. i| cups honey, § cup butter, | cup sweet milk, 

 2 eggs well beaten, 3 cups flour, 2 teaspoonfuls baking-powder, 2 cups 

 raisins,, 1 teaspoonful each of cloves and cinnamon. 



Honey Popcorn Balls. Take 1 pint extracted honey ; put it into 

 an iron frying-pan, and boil until very thick; then stir in freshly popped 

 corn, and when cool mold into balls. These will specially delight the 

 children. 



Honey Caramels. i cup extracted honey of best flavor, 1 cup 

 granulated sugar, 3 tablespoonfuls sweet cream or milk. Boil to "soft 

 crack," or until it hardens when dropped into cold water, but not too 

 brittle — just so it will form into a soft ball when taken in the fingers. 

 Pour into a greased dish, stirring in a teaspoonful extract of vanilla 

 just before taking off. Let it be \ or J inch deep in the dish; and as 

 it cools cut in squares and wrap each square in parafhne paper, such as 

 grocers wrap butter in. To make chocolate caramels, add to the fore- 

 going 1 tablespoonful melted chocolate, just before taking off the stove, 

 stirring it in well. For chocolate caramels it is not so important that 

 the honey be of best quality. — C. C. Miller. 



Honey Apple-butter. One gallon good cooking apples ; 1 quart 

 honey ; 1 quart honey vinegar ; 1 heaping teaspoonful ground cinnamon. 

 Cook several hours, stirring often to prevent burning. If the vinegar 



is very strong, use part water. 



Mrs. R. C. Aikin. 



Honey and Tar Cough-cure. Put 1 tablespoonful liquid tar into 

 a shallow tin dish and place it in boiling water until the tar is hot. To 

 this add a pint of extracted honey and stir well for half an hour, adding 

 to it a level teaspoonful pulverized borax. Keep well corked in a bottle. 

 Dose, teaspoonful every one, two, or three hours, according to severity 

 of cough. 



Summer Honey-drink, i spoonful fruit juice and 1 spoonful honey 

 in \ glass water ; stir in as much soda as will lie on a silver dime, and 

 then stir in half as much tartaric acid, and drink at once. 



Honey Vinegar. Honey vinegar can be made by using 1^ ounces 

 of honey to 1 gallon of clear soft water. Store in a barrel or other 

 vessel. It should be kept in a warm place, with an opening in the 



vessel to allow tne air to circulate freely, thus causing it to come to per- 

 fection more quickly. At the end of the year it will be ready for use. 

 Its keeping qualities are excellent, and the best of pickles can be made 

 with it. There is, perhaps, nothing superior for using with vegetable 

 and meat salads. 



