HONEY AS FOOD. 



2()0 



HONEY AS FOOD. 



walnuts, 3 cents' worth ouch of cjindied lemon smrt 

 oi'ims'O peel, 5 cents' worth citron (tiie last three cut 

 tlnei, 2 larK-e tablesitoont'uls soihi, ~ teaspoonluls 

 cinnaniou, li teas))0t)nfuls fi'rounil cloves. Put the 

 milk, suK:ar, anil honey on the stove, to boil 15 min- 

 utes ; skim otf the scum, and take from the stove. 

 Put in the nuts, spices, and candied I'ruit. Stir in 

 as much tiour 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 lew 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 

 '■A cup butter or lard, }4 cup sour milk, 1 egg, H 

 tablespoonful soda, 4 cups sifted flour. 



Honey Short-cake.— 3 cups flour, 2 teaspoonfuls 

 liaking-powder, 1 teaspoonful salt, M cup shorten- 

 ing, IY2 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 Yi pound of the best-flavored honey. 

 (Candied honey is preferred. If too hard to spread 

 well it should be slightly warmed or cresimed with 

 a knife.) Let it stand a few minutes, and the honey 

 will melt gradually and the flavor will pei'meate all 

 through the cake. To be eaten with milk. 



Honey Tea-cake. — 1 cup honey, M cup sour 

 cream, 2 eggs, Vz cup butter, 2 cups flour, scant Vz 

 teaspoonful soda, 1 tablespoonful cream of tartar. 

 Bake thirty minutes in a moderate oven. 



Miss M. Candler. 



Honey Ginger-snaps.—! pint honey, 5^ lb. butter, 

 2 teaspoonfuls ginger. Boil together a few min- 

 utes, and when nearly cold put in tiour until it is 

 stiff. Roll out thin, and bake quickly. 



Honey Fruit-cake.— 1^ cups honey, % cup but- 

 tei-, Vi 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 Bai,i,s.— 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 cold, mold into balls. These will specially 

 delight the children. 



Honey Caramels.— 1 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 be- 

 fore taking oft'. Let it be Vi or X inch deep in the 

 dish; and as it cools cut in squares and wrap each 

 square in paraffine paper, such as grocers wrap but- 

 ter in. To make chocolate caramels, add to the fore- 

 going 1 tablespoonful melted chocolate, just before 

 taking otf the stove, stirring it in well. For choco- 

 late caramels it is not so important that the honey 

 be of best quality. C. C. Miller. 



Honey Apple-butteh.— 1 gallon good cooking- 

 apples, 1 quart honey, 1 quart honey vinegar, 1 heap- 



ing 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 tablespoon- 

 ful 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, tea.spoonful 

 every one, two, or three hours, according to severi- 

 ty of cough. 



Sdmmer Honey-drink. — 1 spoonful fruit juice 

 and 1 spoonful honey in 54 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 Cereal Coffee.— Fresh wheat bran, 5 lbs.; 

 mix with 2 lbs. of rye flour, 2 lbs. of alfalfa honey. 

 Mix the honey with 3 pints of boiling water. After the 

 honey and water have come to a boil, pour into the 

 bran mi.xture. Stir thoroughly, and knead to a very 

 stiff dough. Put them through a domestic meat-grind- 

 er to separate them. Dry in a warm oven. Brown the 

 same as coffee. For a coffee flavor, add 2 lbs. best Mo- 

 cha and Java. Have it all ground and put in air-tight 

 cans for future use. IV. L. Porter. 



Honey Paste to put Labels on Tin. — Take two 

 spoonfuls of wheat flour and one of honey. Mix the 

 flour and honey, and add boiling water to make it the 

 right thickness. This is fine for labels or wall paper 

 where paper will not slick with ordinary paste. 



W. L. Porter. 



FOREIGN HONEY RECIPES. 



Alsatian Gingerbread.— 1 lb. honey, 1 lb. flour, 

 ginger to suit, 2^ drams bicarbonate soda. The 

 honey is first brought to a boil, preferably in a dou- 

 ble boiler. It is then removed from the fire, and 

 the flour well stirred into it, and then the soda (or 

 baking-powder ; bake. If sweet gingerbread is 

 wanted, add the white of an egg, well whipped, and 

 more honey. The above will keep well for a year if 

 kept in a cellar. 



Swiss Cookies.— Prepare some dough as for the 

 gingerbread, and mix with it >3 lb. crushed almonds, 

 orange and lemon juice, and cinnamon; and, if de- 

 sired, cloves to suit the taste. 



Honey Fruit-cakes.— 4 egg's, 5 teacups flour, 2 

 teacups honey, 1 teacup butter, 1 teacup sweet milk, 

 3 teaspoonfuls baking-powder, 1 lb. raisins, 1 lb. 

 currants, 1 teaspoonful cloves, 1 teaspoonful cinna- 

 mon, 1 teaspoonful nutmeg. Then bake in slow 

 oven. The above will keep moist for months. 



French Honey-muffins.— 1'/4 pints flour, 1 cup 

 honey, i4 teaspoonful salt, two teaspoonfuls bak- 

 ing-powder, 2 tablespoonfuls butter, 3 eggs, and a 

 little over half a pint milk or thin cream. Sift to- 

 gether the flour, salt, and powder; rub in the but- 

 ter cold; add beaten eggs, milk, and honey. Mix 

 smoothly in batter as for pound cake; about half 

 fill sponge-cake tins, cold and fully greased, and 

 bake bread in good steady oven for eight minutes. 



Remedy for Constipation.— Dr. Vogel, of the 

 University i>f Dorpat, one of the greatest authorities 

 on the subject of children's diseases, recommends 

 giving the juice of well-stewed prunes, sweetened 

 with honey, to very small children, and not give 

 castor oil or other i-emedies. This is also a remedy 

 which c:in be used by adults with good i-egults. 

 Try it. 



