HOKEY AS FOOD. 



259 



HOKEY AS FOOD. 



so favorable to honey as their European con- 

 freres, possibly because they are afraid of its 

 adulteration. Since the passage of the na- 

 tional piu'e-food law tliere need be little fear 

 of this, and honey can be freely recom- 

 mended. 



Honey has an excellent effect on the skin; 

 for this reason much is used in soaps and 

 similar preparations by ladies for softening 

 the cuticle and improving the complexion. 

 Salves are also improved by the use of hon- 

 ey and beeswax; in fact, the latter is consid- 

 ered the only proper substance for forming 

 the base of ordinary salves. 



Very many of the so-called honey cooking- 

 recipes are apt to be worse than nothing ; for 

 when the ingredients are put together and 

 made into a cake, the result is simply vile. 

 The recipes given l)elo\v have been tested, 

 and every one is guaranteed to be good. The 

 honey-jumble recipe, for instance, is espe- 

 cially good, as is the honey-cake recipe by 

 Maria Eraser. 



HONEY COOKING-RECIPES. 



HONEY-GEMS.— 2 qts. floui", 3 tablespooiifuls molted 

 lard, X pint honoy, M pt. molasses, 4 heaping- table- 

 spoonfuls brown sugar, 1^ level tablespoonfuls 

 soda, 1 level teaspoouful salt, K piut water, 14 tea- 

 spoonful extract vanilla. 



HONEY-JiiMBLES.— 2 quarts flour, 3 tablespoonfuls 

 melted lard, 1 pt. honey, H pt. molasses, IM level 

 tablespoonfuls soda, 1 level teaspoonful salt, H pt. 

 water, '/4 teaspoonful vanilla. 



These jumbles and the gems immediately preced 

 ing- are from recipes used by bakeries and confec- 

 tioneries on a large scale, one firm in Wisconsin 

 alone using ten tons of honey annually in tiieir 

 manufacture. 



Honey-cake or Cookies without sugar or mo- 

 lasses.— 2 cups honey; one cup butter; four eggs 

 (mix well) ; one cup buttermilk (mix) ; one good 

 quart flour; one level teaspoonful soda or saleratus. 

 If it is too thin, stir in a little more flour. If too 

 thin it will fall. It does not want to be as thin as 

 sugar-cake. I use very thick honey. Be sure to 

 use the same cup for measure. Be sure to mix the 

 honey, butter, and eggs well together. You can 

 make it richer if you wish by using clabbered cream 

 instead of buttermilk. Bake in a rather slow oven, 

 as it burns very easily. To make the cookies, use 

 a little more flour, so that they will roll out well 

 without sticking to the board. Any kind of flavor- 

 ing will do. I use ground orange-peel mi.xed soft. 

 It makes a very nice ginger-bread. Maria Fraser. 



Howell Honey-cake.— (It is a hard cake.) Take 

 6 lbs. flour, 3 lbs. honey, 1!4 lbs. sugar, IV2 lbs. but- 

 ter, 6 eggs, V2 oz. saleratus ; ginger to your taste. 

 Directions for mixing. — Have the flour in a pan 

 or tray. Pack a cavity in the center. Beat the 

 honey and yolks of eggs together well. Beat the 

 butter and sugar to cream, and put into the cavity 

 in the flour ; tlien add the honey and yolks of the 

 eggs. Mix well with the hand, adding a little at a 

 time, during the mixing, the Vt oz. saleratus dis- 



solved in lioiling w.ater until it is all in. Add the 

 ginger, and finally add the whites of the 6 eggs, well 

 beaten. Mi.x well with the hand to a smooth dough. 

 Di\ide the dough into 7 equal parts, and roll out 

 like gingerbread. Bake in ordinary square pans 

 made for pies, from 10x14 tin. After putting into 

 the pans, mark off the top in !,2-inch strips with 

 something sharp. Bake an hour in a moderate 

 oven. Be careful not to burn, but bake well. Dis- 

 solve 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 l)est. Stand the cards up so tlie 

 flat sides will not touch eacli other. Cover tight. 

 Keep in a cool dry place. Don't use until three 

 months t)ld at least. The cake improves with age. 

 and will keep good as long as you will 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. E. D. Hou-cll. 



Aikin's Honey-cookies.— 1 teacupful extracted 

 honey, 1 pint sour cream, scant teaspoonful soda, 

 flavoring if desired, flour to make a soft dougli. 



Soft Honey-cake.— 1 cup butter, 2 cups honey, 2 

 eggs, 1 cup sour milk, 2 teaspoonfuls soda, 1 tea- 

 spoonful ginger, 1 teaspoonful cinnamon, 4 cups 

 flour. Chalon Fowls. 



Ginger Honey-cake.— 1 cup honey, Va cup butter, 

 or drippings, 1 tablespoonful boiled cider, in half a 

 cup of liot water (or V4 cup sour milk will do in- 

 stead). 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. Clmlon Fowls. 



Fowls' Honey Fruit-cake.— '/i cup butter, '4 

 cup honey, H cup ai)plc jelly or boiled cider, 2 eggs 

 well beaten, 1 teaspoonful soda, 1 teaspoonful eacli 

 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 hon- 

 ey is best;, 15 eggs, 3 lbs. sugar (a little more honey 

 in its place may be better), IH 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 tlic other ingredients. Cut out and 

 bake. The cakes are to be frosted afterward with 

 sugar and white of eggs. 



Fowls' Honey Layer-cake.— ?3 cup butter, 1 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 IV2 teaspoonfuls 

 baking-powder previously stirred in. Then stir in 

 flour to make a stiff batter. Bake in jelly-tins. 

 When the cakes ai-e cold, take finely flavored can- 

 died 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, 3 teaspoonfuls ginger, 1 cup hot 

 water, flour sufficient to roll. 



Honey Nut-cakes.— s cups sugar, 2 cups honey, 

 4 cups milk or water, 1 lb. almonds, 1 lb. English 



