(H'TOl'KW 1, 1015 



811 



yolk of ouf esg. I'our in pie-plates lined with any 

 good pie paste, and lake. Beat the white of the 

 egj: to a stiff froth; add V* cup of sugar spread over 

 the top of the pie, and return to the oven to brown. 



CHOCOI-.^TE HONEV-PIE. 



Peat yolks of two i's;;s and white of one, leavini; 

 (lUt one white for nuringue; add '^^ cup houey ; 

 one tahlespoonful of sn'ated chocolate; one tablc- 

 spoonful of butter; V2 cup of sweet milk; one tea- 

 ipooiiful of vanilla, varin ; poiir into pie-plates lined 

 with good paste, and bake until the paste is brown. 

 These recipes will make one pie each. 



Iforse Cave, Ky. Mrs. C. S. Khea. 



HONKY FILLING 



Cream 2 tablespoonfuls of candied honey, and 

 whip together with one cupful of thick, cream. Fla- 

 vor with lemon. 



>rONE\ FROSTING. 



Cook 4 fablespoonfuls of thin loney until a ball 

 is formed when dropped into cold water. Pour into 

 it the beaten white of an egg, and whip until cool. 

 Flavor with cocoa or lemon. 



SAl.AD DRKSSING. 



Beat together one tablespoonful candied honey; 

 2 tablespoon fuls thick sweet crea\n ; one tablesxioon- 

 ful vinegar; Vi teaspoonful mustard; pepper and 

 salt to taste — no cooking. This is excellent over 

 salad made from chopped apples and celery. 



AVabeno, Wis. Cecelia W. Gentz. 



.TIOWISH HONEY-CAKES. 



One cup each of sugar and honey; 4 eggs; 6 

 cakes chocclate, sweet, grated, or 18 tablespoonfuls 

 ground chocolate; 3 cups flour; 2 teaspoonfuls bak- 

 ing-powder; one tablespoonful cinnamon; one tea- 

 b^poonful cloves; very little allspice and vanilla. 

 Cook in a thin layer, and cut in squares. 



Ventura, Cal. Flora McIntvre. 



SANATORIUM GEMS. 



Take 2 eggs, 2 cups sweet milk, Vt teaspoonful 

 salt, 2 cups entire-wheat flour. Beat very thorough- 

 ly ; sfnd it on hot sfove in gem-pans to brown the 

 poliom for about five minutes; then bake in a good 

 even oven for forty minutes. 



Take 2 cups extracted honey, V2 cup mashed red 

 raspberries. Let it come to a boil, and eat on the 

 hot buttered gems. 



We enjo\- our honey in many ways prepared as 

 in recipe, and eaten on plain ice-cream. The chil- 

 diei' call it honey sundae. 



I.ofkport, N. Y. Mrs. M. E. Nkw.m.w. 



LADYFIXGER DOUOHNITS. 



Beat 2 eggs light • sift into one cup of 'flour one 

 heaping teaspoonful of baking-powder; three round- 

 ing teaspoonfuls of crisco; then melt one raediu n 

 sized cup 01 extracted honey ; one level teaspoonful 

 of Boda dissolved in 2 tablespoonfuls of sour milk. 

 Flavor to suit taste. Add sufficient flour for as 

 soft a dough as can be rolled, and cut in strip "A 

 to ^1 inch, and 3 to 4 inches long. Fry in crisco. 

 These fingers usually turn themselves when cooked 

 on one side if cut the right size. 



Boulogne, Fla. Mrs. H. E. Kilbury. 



OANNED PICKLF.S. 



Put small even-sized pickles in salt for 24 hours. 

 Then pack in glass or stone jars as closely as possi- 

 ble. Slice thinly a small quantity of horseradish 

 roof, and put a little in each can ; also a small pinch 

 of dill and mustard seed in the top of the can. Put 

 the jars in a pan of culd wafer, first putting a fold- 

 ed cloth beneath the jars to prevent breaking, and 

 place all on the stovo to heat. In a granite kettle 

 put enough cider or honey vinegar to cover th>- 

 pickles. Piaeon the vinegar with red and black 

 pepper. Use from 4 to 8 tablespoonfuls of extracted 



honey to each qiiart of vinegar. Allow the honey, 

 pepper, .and vinegar to come to a boil; pour over tho 

 pickles. In ten uiinutes pour back into tlio kettle to 

 boil again; fill the cans again with the vinegar, and 

 seal h^>t. It is easy to pour the vinegar out without 

 the pickles coming out if they have been closely 

 packed. Any of the things except vinegar, honey, 

 and pepper may be omitted if any are disliked oi- 

 not obtainable. 



NEW (-INGKRr.READ. 



One cup of extracted honey; a tablespoonful of 

 melted butter; one tablespoonful of ginger; yolk of 

 an egg beaten together, to which add a teaspoonful 

 of sr.da dissolved in Vz cup of buttermilk; then 1 i; 

 cups of flour. J..astly, the white of an egg beaten 

 stiff. Bake in a quick oven to a light brown. 



Cora, Mo. Mrs. Mary Trover. 



Honey baked beans. Recipe by Rose A. Hambly. 



honey baked beans. 

 Soak over night one pint of small white beans. 

 Bring to a boil, adding baking-soda the size of a 

 1 ean, and allow to simmer for half an hour. Drain, 

 •\nd cook till tender in salted water, but not long 

 enough to break the skins. Drain and rinse the 

 beans, and put thorn in an earthen bean-pot. Pour 

 (.ver them a pint of milk, adding a tablespoonful of 

 1 utter, 2 tablespoonfuls honey, an.d a pinch of cay- 

 enne peijper. Cover closely, and bake in a slow 

 oven till the milk is absorbed. 



UONEY RICE PUDDING. 



One capful boiled rice (any cooked cereal may be 

 used), one pint of milk; 2 eggs; a pinch of salt; 

 ( ne teaspoonful buffer; half cupful houey. Bake, 

 and serve hot or cold. 



Rose Isle, Manitoba. Rose A. Hamblv. 



CUSHSHAWS, or POTATO rUMPI-CIN, COOKED WITH 

 HONEY. 



Wash the outside of the pumpkin clean; then cut 

 it into pieces about three inches square, and place 

 in a preserving-kettle of about one gallon capacity, 

 with one teacupful of wafci- and \ M> or 2 teacupfuls 

 of honey. Let it cook slowly till the water and 

 honey become a thick syrup, and the pumpkin well 

 done and candied. 



This is delicious, hot or cold, and a dish which 

 niy family is very fond of. 



xMillctt, Tex. Mrs. -T. J. Sossa.max. 



HONEV MINCE MEAT. 



One bowl of meat chopped fine; and two bowls of 

 apples. Add spice of all kinds to taste, and raisins 

 and currants in abundance; \inogar, one cup, and 

 .■sweeten with honey. Cook until tender. If you 

 have more than you wish to use at once, can in 

 Jlason jars. The longer you keep it the better it 

 will be. 



HONEV BRFAD. 



1 take the water off from the potatoes at noon and 

 put two or three potatoes through the ricer into the 

 wafer. When it cools I put a yeast cako in the 



