OCTOBER 1, 1915 



813 



I'LLiM I'UDDING. 



Siftod flour, '^ ci'ijs; egirs, 3; sugar, 2-3 cu]) ; 

 lioiiey, 14 I'lip; "lilk, % pint; finely chopped suet, 

 out large eup ; Knglish eurrants and raisins, eaeli 

 oiii- cup; mace, ■■•loves, and cinnamon, V> teaspoon- 

 ful each, or to taste; baking-powder, 3 teaspoonfuls. 

 Steam 3 hours. 



rPDniNQ SAUCK. 



Sugar, 2 cups, dissolved in lolling water; Va pi"l 

 cornstarch, 2 tablespoonfuls worked smooth in cold 

 water, one cup, and stirred into the boiling sugar 

 willc nice butter the size of an egg. Boil until 

 ck'ar. Remove from the stove and add half a cup 

 of honey. Flavor with vanilla. 



Everett, O. Mrs. C. .\. Smith. 



Fruit cookies are iiii'de the same as the above b\ 

 adding one cup of shortening, one cup of chopped 

 raisins; M teaspoonful of cinnamon and allspice; Vs 

 leaspoonful cloves and nutmeg; cream sugar and 

 shorteninii, and pro<-eed as a>i0ve. 



Colo, Iowa. Mrs. Osc.\r Trii-i'. 



l.sniAN-.MEAL PUDDING. 



Scald 2 quari.s of sweet skim milk; add 2 cups of 

 corn nieal. Remove ii from the stove, and add >/i 

 piiind honey; ^^ cup raisins; one egg: butter the 

 size of an egg; 2 teaspoonfuls of cinnamon; one 

 teas^poonful of salt. Bake two hours. Slir it up 

 every half-hour until done. 



S. Slnftsbury, Vt. Mrs. Gi:o. E. Matiison. 



HOXEY YEAST. 



One pint plain potato water; one tablespoonful 

 honey: 2 tablespoonfuls yeast. Set in a warm place, 

 and in a few minutes it will be up and ready to 

 ui.v with or to be set away, and it will keep many 

 days in a cool place. 



In fact, the yeast -plant will act much more 

 rerdily in yeast sweetened with honey, and keep.s 

 a much loii^er titiie than when sweetened with any 

 kiiul of sucrar. 



Kanab, liah. Mrs. Israel Heatox. 



riONEY COOKIES. 

 Blend ',f cup honey, one teaspoonful butter ; one 

 egg beaten light; Vz teaspoonful liaking-powdor ; 

 ))inch of salt; flour to make a stiff drop in buttered 

 tins. Bake in a slow oven. 



CUOCOLATi: HONEY TAFFY. 



One cup strained honey; 1-3 cup sugar; one 

 jdete of chocolate an inch square. Boil until it 

 makes a soft ball in cold water. Add one teaspoon- 

 ful vanilla. Put into a buttered dish to cool. Pull 

 uutil light. 



I'LAIN HONEY TAKFV. 



Two cups honey; % cup sugar. Boil until it 

 uiakes a soft ball in cold water. Add one teaspoon- 

 ful vanilla. Put in a buttered disli to cool, and pull 

 until light. If the pan that the honey taflTy is cooked 

 in is buttered around the top the honey will nv>t 

 iioil over on the stove. 



HONEY JELI.Y. 



To one cup fruit-juice add one cup hone.\ . Boil 

 from l.'S to 20 minutes. [We find that one must be 

 caieful in the boiling, otherwi.'-e the jelly will have 

 :i slisht burnt-honey tas^te. — Ed.] 



Wheatland, Wyo. Barp.ara E. Hartkr. 



VV EDI/ 1 NO CAKE. 



One cup each of e.\trai'ted honey, butter, New 

 Orleans molasses ; 3 eggs well beaten ; V^ cup strong 

 colfee; one cup buttermilk; 2 teaspoonfuls soda 

 dissolved in 1-3 cup boiling water; one grated nut- 

 meg; 2 teaspoonfuls cinnamon; one teaspoonful 

 clove"!: one cup .strawberry preserves; two pounds 

 raisins, seeded; 2 lbs. currants; % lb. citron; \^ 

 lb. (andied lemon pee), ',^ lb. candied orange peel; 

 6 cups floui . Mix in order given. Bake one hour. 



Mankato, Minn. Mrs W. W. RissEt, 



iniXliV .SANDWICH C.\KE. 



Tulvc 1'/.: cups flour; one cup honey; 2 eggs; 2 

 oz. butler; 1 '/j leasiiooiifiil.s baking-powder; one 

 teaspoonful of cinnamon, cream, liutter, and honey: 

 sift in half the flour; add the eggs, beaten up; also 

 the remaining flour and cinnamon. When ready for 

 l!ic oven, add the baking-powder. Bake in two 

 layers; and, wh(m cold, spread granulated honey 

 between them. Bake each layer 25 minutes in a 

 moderate oven. Mrs. A. S. Ashtoin. 



Beauharnois, Quebec, Canada. ( 



HONEY HKRMITS. 



Take 1-8 cupful of butter, 1 1-3 cupfuls extract- 

 ed honey, '2 cupful milk, 2 eggs, 2 level teaspoon- 

 fuls baking-powder, V2 level teaspoonful salt, one 

 cui>ful raisins, chopped ; V2 teaspoonful nutmeg and 

 cirnamon; about 2Vi cupfuls of flour. Melt the 

 butter: add the honey and beaten eggs; mix, add 

 .sail, spice, milk, baking-powder, flour (gradually), 

 and beat well. Stir in raisins, floured. Drop from 

 a teaspoon in small rounds on a buttered tin. Bake 

 ill a quick oven until brown. 



HONEY CUSTARD. 



Take 4 eggs, well beaten; one cupful extracted 

 honey : 4 cupfuls sweet milk. Mix thoroughly ; 

 sprinkle nutmeg on top, and bake 30 minutes. 

 K umber served, 9 persons. 



Chippewa FalU, Wis. Mrs. John Shafer. 



Giin 



Irop i-akes. Recipe by M. I. Jeii'rey. 



rjINGKR DROP CAKES. 



One cup each of dark honey, sugar, and lard; % 

 cup sweet milk; one egg; one tablespoonful ginger; 

 V2 teaspoonful salt; one teaspoonful (rounded) so- 

 da in a little hot water. Flour to make the batter 

 stifl' enough to drop from spoon. 



Bethesda, O. M. I. Jeffrey. 



FRUIT SALAD DRESSING. 



Yolks of two eggs; Vs cup honey; 2 tablespoon- 

 fuls flour; one tablespoonful sugar; Vi cup cream 

 whipped. Jlix dour and sugar; stir in honey and 

 jiiicp of two lemons. 



Flemi'ig, Ohio. Mrs. Wm. Jones. 



HONEY candy. 



Take 2 c-.ips extracted honey; one cup white 

 sugar; 3 tablespoonfuls water; stir all together. Boil 

 until it will harden when dropped in cold water. 

 Turn out into buttered tin to cool partly. Then puU 

 like mola.sses candy. 



HONEY COOKIES. 



One egg, one cup sour cream; 'A cup sugar; one 

 cup extracted honey; 3 tablespoonfuls butter; one 

 teaspoonful cream tartar; one teaspoonful soda. 

 .Vdd flour enough to roll out and handle nicely to 

 nake them soft. Bake in a moderate oven. 



SUBSCRinKR. 



