BOOKLETS 277 



" Facts About Honej," by C. P. Dadajit, published at Hamilton, 

 111., by Dadant & Sons, contains 16 pages of interesting informa- 

 tion about honey and its uses. '' Use of Honey in Cooking," pub- 

 lished by the Root Co., is somewhat similar in its scope. 



Farmer's Bulletin 653, " Honey and its Uses in the Home," 

 issued by the U. S. Department of Agriculture for free distri- 

 bution, is excellent. Sometimes the bee-keeper finds its desirable 

 to compile and print something which is distinctly his own. 



Shortcake. — Three cups flour, two teaspoonfuls baking powder, a tea- 

 spoonful of salt, V2 cup shortening, U/2 cups sweet milk. Roll quickly and 

 bake in hot oven. When done, split the cake and spread the lower half 

 thinly with butter and the upper half with a half pound of the best 

 flavored honey. (Candied honey is preferred. If too hard to spread well 

 it should be slightly warmed or creamed with a knife.) Let it stand a 

 few minutes and the honey will melt gradually and the flavor will permeate 

 all through the cake. To be eaten with milk. 



Soft Cake.— One cup butter, 2 cups honey, 2 eggs, one cup sour milk, 

 2 teaspoonfuls soda, a teaspoonful each of ginger and cinnamon, four cups' 

 flour. 



Eggless Cake. — One cupful sugar, J^ eup honey, one cupful sour milk 

 2 tablespoonfuls butter, one cupful chopped raisins, one cup chopped dates, 



1 teaspoonful soda, 21/2 cups flour, spice to taste. 



Gingerbread.— One egg, one cup honey, one cup sour milk, 2 teaspoon- 

 fuls butter, 1/2 teaspoonful soda, one teaspoonful ginger. Flour to make 

 rather stiff batter. 



Honey Jumbles.— Tv/o quarts flour, 3 tablespoonfuls melted lard, one 

 pint honey, 14 pint molasses, 11/2 level teaspoonfuls soda, a level teaspoon- 

 ful salt, 14 pint water, J/g teaspoonful vanilla. 



Ginger Cookies.— One cup each of hon?y, sugar, buttermilk and lard; 

 one teaspoonful each of salt, cinnamon, and ginger; one teaspoonful soda- 

 one teaspoonful lemon extract. Stir stiff- with flour, for gingerbread; mix 

 stiff and roll and cut and bake in a quick oven. Also good with caraway 

 seeds instead of spices. 



Oatmeal Cookies.— Cre&m together one cup sugar, y^ cup honey %, 

 cup lard or butter, 6 tablespoonfuls milk, 1/2 cup raisins, 2 cups rolled oats 



2 eggs. Sift together 2 or more cups flour, y^ teaspoonful salt, 2 teaspoon- 

 fuls cream tartar, one teaspoonful each of soda and cinnamon. Mix to- 

 gether and roll quite thick. 



German Christmas Cookies.— One quart honey. Let it come to a boil 

 then set away to cool. Add one pound brown sugar, 4 eggs, juice and rind 

 of two lemons, 1/4 pound citron chopped fine, 2 teaspoonfuls soda, one table- 

 epoonful each of cinnamon, cloves, allspice and nutmeg. Flour to stiften 

 Make dough as stiflf as you can. Chopped nut meats may be added if 

 desired. 



Brown Bread.— One cup corn meal, one cup rye meal, one cup sour milk 

 1/2 cup or less of honey, teaspoonful salt and teaspoonful of soda. Steam 

 four hours and then dry in oven fifteen minutes. 



