OCTOBEi: 1, 1915 



815 



brciid an.l more vnisins and cinnamon and continue 

 until all of the bread is used up. Make a custard 

 of one cupful of milk, three tablespoonful.s of honey, 

 and a pimh of salt. Brin; to the boiling-point in 

 a double boiler and stir in two well-beaten eg^s. 

 Keuiove from fire and continue stirring until cool. 

 Pour the custard over the bread and bake in a 

 moderate oven for half an hour. — Courtesy Mother's 



HONKY TAPIOCA. 



Into a double boiler put two tablespoon fu Is of line 

 tapioca and one cupful of milk. Cook until the 

 tapioca is transparent, stirrins; constantly. Then 

 add the yolks of two eirgs, well beaten and sweetened 

 with two tablespoon fuls of honey, and seasoned with 

 one-quarter of a teaspoonful of salt. Stir the mix- 

 ture until it has thickened; then add the beaten 

 whites of the eg^s and continue the stirring for 

 tliree minutes longer. Remove from the fire and 

 when cool stir in one teaspoonful of vanilla extract. 

 Serve cold. — Courtesj Mother's Magazine. 



KGObESS CAKE. 



One cup honey, hi cup sugar; lA cup butter: one 

 teaspoonful saleratus; one teaspoonful ginger; flour. 

 Dissolve the saleratus in a little water, and add flour 

 enough to thicken. 



WilIo>venioc, N. Y. Mrs. Marvin S. Stewart. 



PHTM BUTTER. 



Two quarts of jilunis; .3 cups of extracted honey; 

 or two of honey and one of sugar, if you like. Very 

 good. 



Columbus, Ohio. ]\IRS. B. F. Fravel. 



HONEY-CURED MEAT. 



In attempting to apply a dry "sugar cure" to 

 meat ve always experienced this difficulty : When 

 meat has lain long enough for all the animal heat 

 to get out, the surface has a firm dry glaze of tissue 

 lo which it is very difficult to get any dry mixture 

 iti stick. Kven where the salt is '" piled on " it often 

 fails to " connect " with the meat under the glaze. 

 Somewhere 1 got the suggestion to use New Orleans 

 mol.'isses instead of sugar, and we tried it one year 

 wnth good results; but the next butchering time 

 found me with no molasses on hand, but plenty of 

 honey ; and as F had " read in the bonks " of the 

 preservative effect of honey I decided to " try it on 

 tlie hog." Since that time we have never changed 

 our " process," and I'ever had a single piece of 

 meat that was not Al. I have had it "sampled" 

 at farmers' institutes, and by visitors at my home, 

 and the verdict alwavs is- "Fine — best I ever 

 tasted," etc. Here is the whole process: 



Let meat get thoroughly cooled out, but not froz- 

 en. Trim shoulders so there will be no " flap " to 

 liang against the leg piece. Take one piece at a 

 time in a dishpan, and apply a coating of honey. 

 This may be done either with the hand or a swab; 

 but care should be taken to rub it into every part 

 of the surface, {■kin as well as flesh side, and also 

 well in around the bone at the hock end (we gen- 

 erally saw off about four inches of the shank and 

 nse it while it's fresh). The pieces are then haiided 

 to another, who t.pplies as much of the following 

 mixture as will stick to the honey: 5 lbs. salt; 2 oz. 

 black pepper; 1 oz. cayenne pepper. Saltpeter may 

 be added if liked, but we do not like it nor consider 

 U wholesome. 



Generally with us at the end of about three weeks 

 it may then be hung and smoked, and that is all 

 there is to it ; but with very large meat, or if some 

 pieces show " fresh-looking " places, it gets a second 

 application. This is .'^eldom necessary or desirable 

 in this climate, as the meat is apt to get too much 

 salt to tHfife good; but in a more humid climate it 

 would probably be well to give a second application 

 to all but one or two pieies. If they keep " just as 

 well " you will know it is not necessary for you. 



Last spring we put down a barrel of " corned 

 beef," the pickle for which was made with salt, hon- 

 ey, and pepper as above, and we know that it is the 

 finest kind of eating. Strips for dried beef were 

 •ilso dipped in this pickle while boiling for about ten 

 minutes, and then hung up to dry. 



North Platte, Neb. Louis Macey. 



GINGERBRFAD. 



One cup of honey and one of shortening; hi cup 

 sour milk; one teaspoonful soda; one teaspoonful of 

 ginger, and enough flour to roll out nicely. When 

 done, take the white of one egg and make a frosting. 



Fayette. la. H. B. Morrison. 



Mrs a. H. S., Vienna, Va. — We use honey to 

 make Amaua Colony honey cookies, as follows: Let 

 one pint of honey (extracted) come to a boil; let 

 cool a little, then add 2 well-beaten eggs, V2 pound 

 of sugar, -/2 pound of almonds or other nuts, 10 

 cents' worth of citron chopped fine, 1 teaspoonful of 

 cinnamon, Y2 teaspoonful of cloves, 1 V2 even table- 

 spoonfuls saleratus; stir thoroughly and add enough 

 flour to nuiko a stiff dough. Cut in fancy shapes 

 and bake in a moderate oven; frost if desired. If 

 the above recipe be carefully followed, I am .sure 

 it will be found satisfactory. — Courtesy Practical 

 Farmer 



HONEV BREAKFAST TOAST. 



Beat 1 egg until light, add a pinch of salt, 2 

 tablespoonfuls of honey and 1 cupful of milk. Into 

 tliis dip half slices of stale bread ; brown quickly on 

 both sides in hot butter or oil; serve with butter or 

 honey. — Courtesy Practical Farmer. 



GINGERBREAD NUTS. 

 Put 1 pound of brown sugar, 1 pound honey and 

 grated rind of half a lemon in a saucepan over the 

 fire and let it simmer well together. Remove from 

 fire, add V4 pound of butter, 1 ounce of ginger, 1 

 teaspoonful of soda, and 2 pounds of flour; roll thin, 

 cut, and bake about 20 minutes in a slow oven. — 

 Courtesy I'raetical Farmer. 



HONEY CARAWAY I.OAF CAKE. 



Cream hi cupful of butter, add Vz cupful each of 

 su|-ar and honey, 2 well-beaten eggs, 2 cupfuls of 

 flour sifted with 1 level teaspoonful of baking-po v- 

 der and 1 teaspoonful of caraway seeds. Pour into 

 a buttered shallow loaf-pan and bake about 25 

 minutes. — ('ourtesy Practical Farmer. 



HONEY ANGEL CAKE. 



Sift 1 Vh cupfuls of flour four times, add 1 tea- 

 spoonful of cream of tartar, and sift again. Beat 

 t)ie whites of 11 eggs until stiff, add 1 ^/^ cupfuLs of 

 white honey, beat ligiitly, then add the flour. Do 

 not stop beating until you put in the pan. Bake in 

 a moderate oven. — Courtesy Practical Farmer. 



SflCED HONEY CAKES. 



Two coffee-cups of flour, two tablespoonfuls of 

 butter; one teaspoonful of ginger; Vz teaspoonful of 

 cinnamon; one cup of honey. Salt; stir all together, 

 add last thing one cujt of boiling water poured on 

 one heaping teaspoonful of soda. 



Chenargo Forks, N. Y. Mrs. E. W. Lantz. 



[The cake th.at we made with this recipe seemed, 

 for some reason, to be rather heavy. We would 

 suggest that 2% cups of flour be used or else less 

 hot w.iter, and that one egg be included, beaten 

 separately. — Ed.] 



HONEY-OEMS. 



Two quarts fli)ur, three tablespoonfuls melted lard, 



three-quirlers pint honey, one-half pint molasses, 



four heaping teaspoonfuls brown sugar, one and a 



half level tablspoonfuls soda, one level teaspoonful 



