No. 6. DEPARTMENT OF AGRICULTURE. 42S 



well with the hand, adding a little at a time, during the mixing, the 

 1 oz. saleratiis dissolved in boiling water until it is all in. Add the 

 ginger, and linally add the whites of the 6 eggs, well beaten. Mix 

 well with the hand to a smooth dough. Divide the dough into 7 equal 

 parts, and roll out like ginger-bread. Bake in ordinary square pans 

 made for pies, from lOxli in. After puttiog into the pans, mark off 

 the top in ^-ineh strips with something sharp. Bake an hour in a 

 moderate oven. Be careful not to burn, but bake well. Dissolve 

 sugar to glaze over top of cake. To keep the cake, stand on end 

 in an oak tub, tin can or stone crock — crock is best. Stand the cards 

 up so the flat sides will not touch each other. Cover tight. Keep 

 in a cool dry place. Don't use until three months old at least. 

 The cake improves with age, and will keep as long as you let it. I 

 find any cake sweetened with honey does not dry out like sugar or 

 molasses cake, and age improves or develops the honey flavor. 



Aikin's Honey-Cookiea — 1 teacupful extracted honey, 1 pint sour 

 cream, scant teaspoonful soda, flavoring if desired, flour to make a 

 soft dough. 



'Soft Honey-Cake.— 1 cup butter, 2 cups honey, 2 eggs, 1 cup sour 

 milk, 2 teaspoonfuls soda, 1 teaspoonful ginger, 1 teaspoonful cinna- 

 mon, 4 cups flour. 



Ginger Honey-Cake.— 1 cup honey,' | cup butter, or drippings, 1 

 tablespoonful boiled cider, in half a cup of hot water (or ^ cup sour 

 milk will do instead). Warm these ingredients together, and then 

 add 1 tablespoonful ginger and 1 teaspoonful soda sifted in with flour 

 enough to make a soft batter. Bake in a flat pan. 



Fowls' Honey Fruit-Cake. — | cup butter, f cup honey, yi cup apple 

 jelly or boiled cider, 2 eggs well beaten, 1 teaspoonful soda, 1 tea- 

 spoonful each of cinnamon, cloves and nutmeg, 1 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. 



Muth's Honey-Cakes. — 1 gallon honey (dark honey is best), 15 eggs, 



3 lbs. sugar (a little more honey in its place may be better), H oz. 

 baking soda, 2 oz. ammonia, 2 lbs. almonds, chopped up, 2 lbs. citron, 



4 oz. cinnamon, 2 oz. cloves, 2 oz. mace, 18 lbs. flour. Let the honey 

 come almost to a boil; then let it cool off, and add the other ingredi- 

 ents. Cut out and bake. The cakes are to be frosted afterward with 

 sugar and white of eggs. 



Fowls' Honey Layer-Cake. — ;< ^^p butter, 1 cup honey, 3 eggB 

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

 the eggs and milk. Then add 2 cups flour containing 1} teaspoon- 

 fuls baking powder previously stirred in. Then stir in flour to make 



