426 /ANNUAL REPORT OF THE Off. Doc. 



a stiff batter. Bake in jelly tins. When the cakes are cold, take 

 finely flavored candied honey, and after creaming them, spread be- 

 tween layers. 



Fowls' Honey-Cookies. — 3 teaspoonfuis soda dissolved in 2 cups 

 warm honey, 1 cup shortening containing salt, 2 teaspoonfuis 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 

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

 cut fine), 2 large tabiespoonfuls soda, 2 teaspoonfuis cinnamon, 2 

 teaspoonfuis 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 stiff). 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. Eoll out a little thicker than a 

 common cookie; cut in any shape you like. 



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

 will keep a year or more. 



Honey Drop-Cakes. — 1 cup honey, ^ cup sugar, I cup butter or 

 lard, ^ cup sour milk, 1 egg, ^ tablespoonful soda, 4 cups sifted flour. 



Honey Short-Cake. — 3 cups flour, 2 teaspoonfuis baking powder, 1 

 teaspoonful salt, ^ cup shortening, 1^ cups sweet milk. Roll quickly, 

 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 jiermeate all through the cake. To be eaten with milk. 



Honej^ Tea-Cake. — 1 cup honey, ^ cup sour cream, 2 eggs, ^ cup 

 butter, 2 cups flour, scant I teaspoonful soda, 1 tablespoonful cream 

 of tartar. Bake thirty minutes in a moderate oven. 



Honey Cinger-Snaps. — 1 })int honey, ^ lb. butter, 2 tcasixxjufnls 

 ginger. Boil together a few minutes, and when nearly cold i)ut in 

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



Honey Fruit-Cake. — 1^- cups honey. 2< cup butter, 4 cup sweet 

 milk, 2 eggs well beaten, 3 cups flour, 2 teaspoonfuis baking powder, 



2 cups raisins, 1 teaspoonful each of cloves and cinnamon. 

 Honey Pop Corn Balls. — Take 1 pt. extracted honey, put it into 



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

 popjied corn, and when cold mold into balls. 



Honey Caramels. — 1 cup extracted honey of best flavor. 1 cup 

 granulated sugar. 3 tabiespoonfuls sweet cream or milk. Boil to 

 "soft crack," or until it hardens when dropped into cold water, but 



