OCTdHKH 1. 1915 



803 



An ideal breakfast: Honey on grapefruit; comb hone\ 

 shredded wheat; honey cereal coffee. 



hon('\ . There are alv.ays calls for* more. 



One full quart flour; one tablespoonful of lard: 

 (i:ie teaspoonful salt; Vi tcaspoonful of soda; one 

 hcapins; teaspoonful of baking-powder; sour milk to 

 mix, not very stiff, but work slightly. Soft flour^ 

 soda, baking-powder, and salt all together; work in 

 the lard; make a hole in the center of the flour, 

 and pour in the milk. Mix with a spoon until 

 rather soft dough; work, roll, cut, bake in a quick 

 oven. 



Cambria, Wyo. Mrs. Chas. Bowlks. 



HONEV CaNGERNUT.S. 



I produce only comb honey, but sometimes there 

 are leaky sections, or in some other way I have a 

 supply of liquid honey on hand. If my family know 

 about it a demand is immediately made for honey 

 gingernut cookies or honey gingernuts, as they call 

 them. They keep indefinitely, and get better the 

 older they are. It is made th\is: 



One cup each of butter, honey, sugar, and nut 

 meats; one egg: 2 tea-spoonfuls of soda; one table- 

 spoonful of ginger. Mix stiff with flour — usually 

 about four cups. Drop by the tcaspoonful on a 

 greased pan, and bake in a moderately hot oven. 



Keokuk, la.. .Vug. 7. Merta Mitchell. 



r>FLICIOUS SQUASH OR PUMPKIN PIE. 



One quart or its equivalent of canned pumpkins 

 or squash; one quart new milk; 3 eggs; IS'z cups 

 honey; one cup of susar; one level teaspoonful cin- 

 namon; 1-3 teaspoonful ginger; 1-3 teaspoonful 

 cloves; '^ nutmeg, ] '/^ rounding tablespoon fuls 

 flour; one level teaspoonful bait; one large table- 

 .••poonful butter. This makes three large pies. The 

 crust should be rii-h; nnd the pie is much improved 

 by frosting or coverin'r with sweetened whipped 

 cream. Pie should be baked slowly and well. 



Garden City, Mo. Mrs. Lucy M. Wagntr. 



VANKEF CRULLERS. 



Three eggs, one cup of milk, 2 cooking spoonfuls 

 of honey; one cup fusar (more or less to taste) ; '/^ 

 teaspoonful of salt. Mix these all well together, then 

 add 3 teaspoonfuls (heapins) of baking-powder. 

 Sift the baking-powder and flour together into the 

 mix — enoueh to make a rather soft dousrli. The 

 mi;»ing should be done with a spoon, Tlie dough 

 Khould stick to the liand or board, and (lierefore 

 cannot be worked with the rolling-pin. Flour the 



board and the bands, and 

 flatten a portion of the 

 dough with the hands. Cook 

 in lard not too hot, but 

 give a little more time. 



OLD ORCHARD CORN BREAD. 



Three eggs, one pint 

 milk, 2 cooking spoonfuls 

 of honey ; 2 large table- 

 spoonfuls of sugar; one 

 large tablespoonful of but- 

 ter ; one level teaspoonful 

 of salt; three teaspoonfuls 

 of baking-powder; 2 parts 

 corn meal to one part flour 

 — enough to make a batter 

 which will drop (but not 

 run) off the spoon. The 

 oven should be moderately 

 hot, and be sure the loaf 

 is baked througli. 



grandma's HOMINV MUF- 

 FINS. 



Two (ups cold boiled 

 and cream on hominy; 2 eggs; one pint 



milk, scant ; 2 cooking 

 spoonfuls of honey ; one 

 level teaspoonful of salt. 

 Mi.\ these all well together thoroughly. Tiicii add 2 

 heaping teaspoonfuls of baking-powder nii.xcd into 

 corn meal and flour, equal parts, and of this mix- 

 ture use enough (about two cupfuls) to make like 

 a stiff cake dough. The southern finely ground 

 white corn meal is preferable, as it has a fine 

 flavor. Bake in a rather hot oven to a golden 

 i rown. It may be baked in a shallow loaf, but is 

 much better baked in muffin-rings or patty-pan.s. 



B. KEEf. 



nONEY MUFFINS. 



Half a cup of butter ; 3 tablespoonfuls of honey ; 

 2 esgs; 2 ',{• cups of graham flour; i/i cup white 

 flour; 3 teaspoonfuls baking-powder. Add milk to 

 make a thick batter. Cream the butter and honey 

 together, add the eggs well beaten. Mix the baking- 

 powder with the flour, and add to the other ingre- 

 dients, alternately, with the milk. Bake in a hot 

 oven. 



a fruit dessert. 



Equal quantities of peaches, raspberries, and 

 stored cherries, arranged in layers. Pour over it 

 half a cup of honey and the juice of half a lemon 

 mixed together. Cover, and let it stand for a few 

 hours. 



DER.SKRT FOR DYSPEPTICS. 



Rice. ^ cup; white of one egg; 3 tablespoonfuls 

 of honey; half a lemon. Wash the rice through 

 several waters. Sprinkle it into one quart of boiling 

 water, salted. Boil hard for half an hour. Whip 

 the white of the egg stiff; add the honey to it grad- 

 ually, beating cimstantly; then add the lemon juice. 

 Strain the rice, and shake dry; and, while still 

 piping hot. add it to the egg-whip, beating well. 

 Turn into a glass dish and serve cold, with cream or 

 without. 



Erindale, Ont., Can. Jessie Lees. 



HONEY CRUSTS. 



Trim and butter 6 half-silces of stale bread, and 

 arrange them in a buttered baking-dish. Core three 

 large juicy tart apples and I'.alve them crosswise. 

 Lay them on the board; cut side down and fill to 

 overflowing with a mixture of honey and nuts, light- 

 ly salted. Bake half an hour, or until the crusts 

 are brown, crisj), and sugary, and the apple.s brown, 

 tender, and fo.nmy Si-rve hot or cold with whipped 

 cream. Butternuts and Brazil nuts are particularly 

 good. R. P. l>. 



