810 



GLEANINGS IN BEE CULTURE 



ihe flour; dredge the fruit with flour, and add thesp 

 iilteinatply. Mix well, and bake in a greased loaf- 

 tin about an hour. 



East Orange, N. J. Mrs. A. F. Rolf. 



HONEY CAKE. 



Honey, one cup; l^ cup shortenins;; I u.se drio- 

 puicjs ; one es:s;: one eup milk, warmed; 2 cups 

 flour; one heapin;? teaspoonful of soda; V2 teaspoon- 

 ful cream of tartar ; Vi teaspoonful salt. Sift the 

 flour, soda, cream, of tartar, and salt together three 

 limes. Stir the honey and shortening to a cream; 

 break the egg in this, and beat thoroughly with 

 spoon; then half the milk aijd half the flour alter- 

 nately; beat well each time you add milk or flour. 

 This makes a very soft dough, but is much more 

 delicate so, and is very nice if warmed for luncheon. 

 Bake in a modei-ate oven % of an hour to an hour. 



NeM' Hampton, N. Y. Maby Howell. 



PRESERVED CANTALOUPE. 



Honey, 1 lb. ; cantaloupe, 1 lb. ; bri,ng the honey 

 to a boiliug-poirit, and drop in the prepared canta- 

 loupe, which should be cut in thin slices. 



Bunceton, Mo. J. R. Marye. 



FRUIT salad. 



Cut one cup each of banana and orange ; pit a 

 cup of cherries ; stir up with V2 cup of honey, ex- 

 tracted; garnisii with slices of comb honey, and 

 serve. Puffed rice, boiled rice, or boiled pearl bar- 

 ley can be added if desired. 



Buckley, Wash. Caroline J. Swope. 



PEANUT COOKIES. 



One cup chopped peanuts; mix and sift 3 cups of 

 flour, V2 teaspoonful salt, one scant teaspoonful 

 soda, then add a cup of brown sugar, one cup 

 sti ained honey : then add % cup melted lard, 2 eggs 

 well beaten, i/i cup sour cream, one teaspoonful 

 vanilla ; add the iiuts. Bake in a moderate oven, 

 dropped from a spoon in a well-greased pan. 



I^aurel Springs, N. C. Mrs. C. A. Reeves. 



HONEY PUDDING. 



Take a cup of toasted bread crumbs rolled fine; 

 one quart milk; one teaspoonful soda; one cup liou- 

 ey ; one cup raisins; half a teaspoonftil each of 

 cinnamon and nutmeg; 3 eggs and a small spoonful 

 of butter. Steam or boil from 1 1^ to 3 hours. 

 Serve with any sauce desired. 



Caldwell, Ida. Mrs. Cecil Lappin. 



DELICIOUS BAKED BEANK WITH HONEY. 



Cook a quart of navy beans until tender; season 

 with salt aud pepper to suit your taste, then put 

 oil one heaping tablespoonful of lard and 4 level 

 tablespoonfuls of honey, and bake one hour. 



HONEY cookies. 



One pint thick cream; one pint butter; 3 eggs; 2 

 teaspoonfuls soda; 3 coffee-cups of honey; flour 

 enough to make stiff enough to handle, being careful 

 not to get too stiff. These are fine, and will keep 

 good for more than a month. 



apple and plum sauce with honey. 



Cook apples well done, and sweeten with honey to 

 suit taste. 



Cook plums in a syrup made of equal parts of 

 iugar (granulated; and honey. 



Huntington, Ind. Mes. E. H. Upson. 



NORWEGIAN HONEY CAKE. 



Take 9 eggs ; 1 lb. sugar ; 1 lb. honey ; % tea- 

 spoonful baking-soda ; M lb. or a little more of 

 citron ; one teaspoonful cloves ■. V2 teaspoonful pep- 

 per; one teaspoonful ginger; 1 lb. flour. Beat the 

 eggs and sugar well. My cook-book says one hour. 

 Add the honey, which must be slightly warm; then 

 the spices, then the citron cut fine, and, last, the 

 well-sifted flour. The soda can be dissolved in a 



teaspoonful of warm water, or sifted with the flour. 

 This makes a large cake, and must bake 1 V2 hours 

 in an oven not too hot. It will keep for months. 

 Grease the pan well. 



Fairhope, Ala. Mrs. W. A. Fermaxn. 



Honey doughnuts. Recipe by .Julia A. Corbett. 



HONEY DOUGHNUTS. 



Take 2 eggs, one cup buttermilk; 1 cup sugar; 

 o,ie cup honey; one teaspoonful soda and 2 of cream 

 tartar; butter size of an egg; one teaspoonful 

 vanilla ; flour to make stiff enough to roll. The 

 honey added to this recipe makes the doughnuts 

 a delicious brown, and also makes them keep moist 

 for a much longer time. 



IIONEY-CUKED HAM OR BACON. 



To 100 lbs. of meat allow 10 lbs. salt, 2 ounces 

 saltpeter, one ounce cayenne pepper, one quart 

 honey, 8 gallons soft water; boil and skim; p:iur 

 this on the meat when cool. When you hang it up 

 to dry take sufficient honey and ground spices to 

 make a stift' paste. Rub this well into the meat; 

 and, after allowing it to penetrate from 4 to 6 

 inches, ■« ash off and dry. Hams and bacon cured 

 this way will be found particularly wholesome. I 

 have followed this method for several years with 

 tiie best results. 



Amherst Point, N. S. -Julia A. Corbett. 



HONEY GINGER CAKE. 



Heat one cupful of extracted honey, and just 

 before it reaches the boiling-point remove it from 

 (ire. Then add a teacv.pful of thin sour cream, two 

 well-beaten eggs, half a teaspoonful each of salt, 

 singer, and cinnainon; one heaping teaspoonful of 

 boda, and three scant cupfuls of sifted flour. Beat 

 well, then flour haU" a cupful of seeded raisins, and 

 stir in lightly. Bake in a moderate oven. 



Osceola, Neb. Mrs. W. A. Carnine. 



SWEET cucumber PICKLES. 



To one quart cucunibers take 2 cups of vinegar, 

 one cup of honey, and a few mixed spices; let come 

 to a boil, then pour over cucumbers and seal. 



HONEY DROP COOKIES. 



Take 2 cups of brown sugar; V2 cup melted lard; 

 2 eggs ; one cup cold water ; V2 cup honey ; one cup 

 raisins; one teaspoonful salt; one teaspoonful cloves ; 

 two teaspoonfuls cinnamon; two teaspoonfuls soda 

 dissolved in a little cold water; 6 cups flour, or 

 enough to make the dough stiff. Drop by teaspoon- 

 fuls on greased tin, and bake in a quick oven. 



Fairfax, la. Mrs. C. F. Wieneke. 



RATSIX HONEY PIE. 

 Cover a cup of seeded raisins with water, and 

 stew until tender. Add V^ cup of honey, one table- 

 spoonful of butter, one tablespoonful of flour; beaten 



