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GLEANINGS IN BEE CULTURE 



The large bakint; companies use carloads of honey in the manufacture of their cakes and cookies. 

 The frosted and unfrostcd honey jumbles may be obtained at almost any grocery. 



HONEY RECIPES USED IN COOKING 



A Collection of New Recipes for Wholesome and Delicious Dishes as Prepared and Used by Our Readers 



HONI'.Y FRITTERS. 



One cup sour milk with soda or sweet milk and 

 baking-powder ; 2 eggs ; V^ cup of honey, extracted ; 

 one scant tablespooniul of lard; one scant teaspoon- 

 ful of salt; flour for stiff batter; fry in deep fat, 

 dipping with teaspoon. Serve with extracted honey, 

 slightly w^arm. 



HO^EY TARTS. 



Make rich pie crust ; cut out the center of two 

 rounds; cut with biscuit-cutter; place one, without 

 cutting, on the bottom ; bake light brown ; fill with 

 tlie following: One cup honey, extracted; Vz cup of 

 butter; one whole egg; extract of lemon, or juice of 

 one. Fill just before using, and sprinkle with nuts 

 or whipped cream. This is fine for lunch. 



HONEY SHORTCAKE. 



One quart flour, 2 teaspoonfuls baking-powder; 

 v4 teaspoonful of soda; heaping tablespoonful of 

 lard; a little butter. Mix soft with sour milk. Bake 

 in a square cake-tin. Split, and fill with the follow- 

 ing: One pint of cream, whipped with a little pow- 

 dered sugar; one cup honey; white of egg; add a lit- 



iJid you ever try honey and cream on "grape nuts"? 



tic lemon juice; ^yhip lightly and spread on the cake, 

 spreading first the honey whip, then cream, heaping 

 the cream on top; after first spreading the honey 

 whip, nuts may also be used if liked, and you can 

 omit the lemon, or use with fruit. Tart fruit is 

 best. 



FILLING FOR CAKE. 



The following is good for cake-filling, and makes 

 nice sandwiches, or u'ay be used as sauce for pud- 

 ding. It is also fine by leaving out lemon and egg 

 for hot cakos, waffles, or toast softened with little 

 milk or cream. 



One heaping tablespooniul of butter ; one tea- 

 spoonful of lemon juice; white of one egg; one cup 

 honey extracted. Beat the egg very light ; add but- 

 ter; add honey; beat again; then lemon last. Beat 

 hard as you add each ingredient. 



HOKEY-ROLLS. 



Bread sponge for IS rolls ; mix a tablespoonful of 

 lard or butter or half of each, and let it be a gen- 

 erous spoon. Add a little salt; mix as for rolls, and 

 ict it rise; then roll each one flat, putting a gen- 

 erous teaspoonful of the 

 following filling in the cen- 

 ter of each; fold sides and 

 ends. Pinch well to keep 

 the filling in ; let it get 

 light; brush with milk and 

 honey, and bake. 



One tablespoonful of 

 butter; one cup of honey; 

 V-> cup chopped nut meats ; 

 whip the butter and honey ; 

 add nut meats last; sprin- 

 kle with nut meats if you 

 wish it extra nice. 



M'QUESTON BISCUITS. 



Light sponge for fifteen 

 biscuits; one cup of honey, 

 extracted ; half a cup of 

 lard ; a little salt ; mix, aud 

 let it get very light. Roll 

 out, and cut with dough- 

 nut-cutter. The doughnut- 

 cutter is important in mak- 

 ing these. Brush with a 

 little milk and honey ; let 

 it get very light, and bakf. 

 This is nice for tea. 



FAMOUS BISCUITS. 



These biscuits are fa- 

 mous when eaten with 



