('(•'1(»B?:k 1, 1915 



807 



Peaches, pears, aprirots, prunes, and strnwbevrioo 

 are I'l-ver canned tiny other way at our house than 

 with honey. Cooking with honey is ray hobby, as I 

 cm ever experimenting with new reoipes. 



GRAHAM PUDl'INO. 



Take % cup butter: 2-3 cup strained honey; V2 

 cup milk; one egij; I'i cups graliam flour, % tea- 

 spoonful soda, on(! teaspoonful salt: one cup seed- 

 l(\ss raisins. Melt the butter; add honey, milk, and 

 egg, well beaten; dry ingredients mi.xed and sifted. 

 and raisins; turn into buttered mold; cover, and 

 steam 2'<; hours. Serve with pudding sauce. 



CANNING FKUIT WITH HON-EV. 



Prepare your fruit as usual for canning, in the 

 w;iy of paring, hullin;,', etc. Put on to boil. When 

 it is done ready for canning add your horn y. 

 about two-thirtLs as much as you would sugar (this 

 IS according to your own taste, as some prefer it 

 sweeter than others). [We have always used ihe 

 same amount as formerly used of sugar. — Etj.] 

 Have your jars ready, clean, and very hot. Now put 

 in your fruit and seal. Be sure to let the fruit 

 lust come to the boibng-point. After adding yotii- 

 l.oiioy, do not hoil. as this spoils your fine flavor. 

 Fruit canr.ed thus keeps as well as if not better 

 than by the old method of canning with sugar; and 

 when once tried no other way will be used. 



HONEY COOKIES. 



Two eggs, half a cup sugar, 2 cups e.xtractod 

 honey, one cup of boiling water in which dissolve a 

 teaspoonful of soda ; any flavoring or spice desired, 

 l-'lour to mi.\ very stiff. Mix in the order given ; 

 roll out and bake. These are hard when first bak- 

 ed, but keep in a tight jar or box a few days and 

 the\ are fine. 



KCNEY CAKE. 



One egg, one cup sugar, one of sour cream; one 

 cup buttermilk; 3 cups extracted hone\ ; one tea- 

 spoonful salt; \:i teaspoonful each of ginger, cinna- 

 mon, and cloves, one heaping teaspoonful of soda ; 

 3 Vj cups flour. Mix the egg, sugar, honey, cream, 

 and buttermilk in order given; sift other ingredients 

 with the flour; mix and bake in a pan lined with 

 greased paper in a lather slow oven. The addition 

 of fruit to this makes a fine fruit cake. 



Graham pudding. Recipe by Mrs. Homer Cheney. 



HOT-WATKR HONEY CAKE. 



Take % cup sugar: one tablespoonful lard; 1% 

 cupfuls of honey; one teaspoonful of any spice 

 or flavoring desired; '/^ teaspoonful salt; 2^2 cups 

 fljur. Mix in order given, and, lastly, add one cup 

 of boiling water in which dissolve a heaping tea- 

 spoonful of soda. iJcat well; turn into a well- 

 greased pan and bake in a moderate oven. This is 

 tine, and is a great favorite at our house. 



KISD-CI'RRANT .TEI.LV. 



Stem and clean red currants; heat slowly, und 

 ('.\lract the .inicf. Put back on the stove, after 

 measuring, and let it boil 20 minutes. To every 

 pint of juice add a scant cup of sugar and V2 pint 

 of extracted lioney. Let it hoil a few minutes tilt 

 ready to jell, which will be in about ten minutes. 

 You can tell by taking a little out in a sauce-dish 

 and cooling it. Then turn into jelly-glasses, and 

 \ou have something fine. 



Now Plymouth. Ida. Mrs. Homer Chknev. 



Apple pudding. Recipe by lona Fowls. 



HONKY HERMITS. 



One cup butter; l^^ cups warm honey in which is 

 dissolved a teaspoonful of soda; 3 eggs well beaten; 

 3 cups flour, one teaspoonful salt, 2 tea-spoonfuls 

 cinuiimnn sifted together; 2% cups raisins, chopped, 

 2% cups chopped nut meats. Drop by tcaspoonfuls, 

 and Iiakc- in a moderate oven. 



]>EMON CRUMB PIE. 



One cup buttered bread crumbs ; Vz cup honey ; 

 2 yolks and the white of an egg; pinch of salt; one 

 cup cold water into which is dissolved a tablespoon- 

 ful of cornstarch, level; juice and rind of one lem- 

 on. Fill crust, and bake. When done, cover with 

 meringue. 



LADY FINGERS. 



Beat together one cup honey, warmed, % tea- 

 spoonful baking-powder, Vz teaspoonful soda; ^ 

 cup butter; one teaspoonful salt, level; 2 eggs well 

 beaten; 4 cups Ilour. Cut in little strips; roll in 

 sugar, and bake iu a quick oven. 



NUT BREAD. 



Take 2 compressed yeast cakes ; 1-3 cup warm 

 honey; % cup lukewarm scalded milk; 3 cups flour; 

 2 tablespoonfuls butter; white of an egg, beaten; 

 one cup chopped nuts; 2 teaspoonfuls salt. After 

 dissolving the yeast cakes in the warm milk, stir in 

 a tablespoonful honey and 1^ cups of flour, beating 

 all thoroughly. Then place in a warm place to rise. 

 When light, add the remainder of the honey and 

 flour and the rest of the ingredients. Knead well 

 and place in a greased bowl and let it rise until 

 double in bulk. Then make into a loaf; and, when 

 light enough, bake in a slow oven. 



APPLE PUDDING. 



Apples sliced fine; % cup honey; cinnamon; 

 butter; one cup rice, cooked for several hours: one 

 egg beaten into tlie rice; one teaspoonful salt; % 

 cup water; 3 or 4 slices bread (crumbed). In the 

 bottom of the pan place a layer of crumbs with dots 

 of butter here and there ; then a layer of apples, 

 with honey and cinnamon on top. The third layer is 

 the mixture of rice, egg, and salt. The fourth and 

 fifth layers are a repetition of the first and second. 

 .\dd % cup water and bake in a moderate oven. 

 When done, cover with meringue. [In following 



