(H'ror.KK 1, It) I.' 



II. 



ey drop cakes, necipo liy M.irtha W. I^gwi'oj 



IIOXKV DROP CAKKS. 



One cup sugar: one cup sliortpning C^ butter, 

 '2 lard): 1-n cup buttprniilk or sour cream; 2 ta- 

 blespoonfuls extracted hon-y ; 2 or 3 eggs ■well 

 beaten; % teaspoonful soda; one teaspoonful bak- 

 ing-powder; Vi teaspoonful vanilla, orange, or lem- 

 on as isiiifs the lastc. Flour to make a very stilt* 

 batter to drop from a spoon on greased pan, and 

 1 ake in a moderate oven. These will r>;n together 

 on baking, and must be cut apart with a knife, but 

 are much better than rolled, besides being less trou- 

 ole. This is a well-tested recipe, and pronounced 

 e.vcellent by all who have tried it. 



P.arnesville, O. M\etfa "W. Dewees. 



[Vi'e find that it requires 3% cups of flour for 

 the drop cakes. This recipe also makes an excellent 

 cake if P cups of flour are used and only 2-3 cup 

 sI'ortPtiine. — Ed. J 



HON'ET FRITTERS. 



Take 1% cupfuls of sifted flour; 2 table&poonfuls 

 honey; 2 teaspoonfuls baking-powder; one egg; M 

 teaspoonful salt; 2-3 cupful milk; 2 tart apples. 

 .Mix and sift the dry ingredients and stir into them 

 the beaten egg with which the milk and honey have 

 been mixed. Pare and core the apples; cut into 

 rings or dice, and dip into the batter. Fry in deep 

 hot fat, drain, and sprinkle with pulverized sugar 

 if desired. 



IIOXKV CORXSTARCH PCDDING. 



Take 4 cupfuls scalded milk; V4. teaspoonful salt; 

 1-1 cup honey; i)% tablespoon fuls cornstarch. Mix 

 the honey, salt, and cornstarch. Stir in the hot 

 milk gradually, stirring until smooth. Stir and 

 cook over boiling water until the mixture thickens. 

 Cover and cook 15 minutes. Turn into a wet mold: 

 chill, and serve with cream and sugar. 



}I(inty < oi'iisliirrli puddin^r. lU-cipe b 

 Mrs. Horry V. Fj. Kager. 



STi:.\..IKI) .si'lJT PUIM)ING. 



Take 3 cupfuls sifted flour; V2 teaspoonful v\\{- 

 nieg; 4 teaspoonfuls baking-powder; one teaspoonful 

 ciunemon; 1^/1; teaspoonfuls salt; Vz teaspoonful 

 iiinger; ^4 teaspoonful doves; one cupful finel.\- 

 ihopped suet; one cupful milk; one cupful honej ; 

 one cupful chopped raisins. Mix and sift the dry 

 ingredients, and add the suet and raisins. Add the 

 honey to the milk, rnd stir into the dry mixture. 

 Turn into a buttered mold and steam 3 hours. 

 Serve hot with sauce. 



COFFEE CAKE. 



Take 2 ',4 cups of sifted flour; 3 tablespoonfuls of 

 lioney; 3 teaspoonfuls of baking-powder; 4 table- 

 spoonfuls of butter ; Vz teaspoonful of salt ; milk ; one 

 egg. Mix and sift the dry ingredients and rub in 

 the butter. Beat the eggs ; add enough milk to make 

 1 % Clips, and stir in the honey. Stir the liquid 

 mixture into the dry mixture. Turn out into a 

 shallow buttered pan ; brush the top with melted 

 butter; sprinkle with 3 tablespoonfuls of sugar 

 mixed with V2 teaspoonful cinnamon, and bake in 

 u moderate oven. 



SCALLOPED APPLES 



Take 3 cypfuls soft stale bread-crumbs; M cupful 

 honey; '4 .'■upful butter; M teaspoonful grated nut- 

 meg; onra quart sliced ivpples ; grated rind, and .iuice 

 of V2 lemon. Melt butter, and stir lightly into the 

 bread-crumbs. (plover the bottom of the buttered 

 jiudding-dish with crumbs, and spread over one-half 

 the apples. Cover with half the bout \-, nutmeg, 

 lemon juice, and rind mixed together; repeat, cover 

 i\'ith the remaining crumbs, and bake 40 minutes ir 

 a moderate oven. Cover at first to prevent the 

 1 rumbs browning too rapidly. Serve with sugar and 

 cream. 



NEW ENGLAND PUDDING. 

 Take one cupful of tapioca ; ^ teaspoonful salt ; 

 :'• cupf\ils boiling water; Vs cup hone.x ; 2 tablo- 

 spoonfuls butter; 6 tart apples. Soak tapioca in 

 lold water one hour. Mix the soaked tapioca >vitli 

 a little cold water, and stir into boiling salted Avater. 

 Cook over boiling water until transi)arent. Pare, 

 halve, and core the ayiplcs, and place in a buttered 

 baking disji. Cover with honey and dot with butter. 

 Pour the tapioca over the apples and bake in a 

 U'oderate oven uutil the apples are soft. Serve with 

 ■ ream and sugar. 



HONEY GINGERERFAD. 

 Take VI' cupful lard or butter; 3 cupfuls sifted 

 flonr, */fe <iipful hot water; one tea-sjioonful soda; 

 one cupful molasses: two Icaspooufuls ginger; ^ 

 cupful lioney; one leasi)oonful cinnamon; 1 egg; '/4 

 teaspoonful cloves. Melt the fat in the hot water, 



