BOOKLETS 2?7 



ing/' published bj the A. I. Root Co., and distributed for a 

 short time by the j^ational Bee-Keeper's Association, These 

 booklets are published in such large quantities for sale to honey 

 producers for advertising purposes that they can be purchased 

 at much less than a similar book could be printed for. These 

 are now sold at about $4.00 per 100. By putting one of these 

 or some similar matter in the hands of each purchaser of honey 

 the demand is likely to be stimulated for years after, as a result. 



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

 spoonful of salt, Y2 cup shortening, li/; cups sweet milk. Roll quickly and 

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

 thinly witli butter and the upper half with a half pound of the beat 

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

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

 few minutes and tlie 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 lioney, 2 eggs, one cup sour milk, 

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

 flour. 



Eggless Cake. — One cupful sugar, 14 cnp honey, one cupful sour milk 

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



1 teaspoonful soda, 21/0 cups flour, spice to taste. 



<Ji7igerbread. — One egg, one cup honey, one cup sour milk, 2 teaspoon- 

 fuls butter, Y2 teaspoonful soda, one teaspoonful ginger. Flour to make 

 rather stift' batter. 



Honey Jumbles. — Two quarts flour, 3 tablespoonfuls melted lard, one 

 pint honey, 14 pint molasses, P^ level teaspoonfuls soda, a level teaspoon- 

 ful salt, Yi pint water, l^ teaspoonful vanilla. 



Ginger Cookies. — One cup each of honey, sugar, buttermilk and lard; 

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

 one teaspoonful lemon extract. Stir stift" with flour, for gingerbread; mix 

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

 seeds instead of spices. 



Oatmeal Cookies. — Cream together one cup sugar, y^ cup honey, % 

 cup lard or butter, G tablespoonfuls milk, 14 cup raisins, 2 cups rolled oats, 



2 eggs. Sift together 2 or more cups flour, 14 teaspoonful salt, 2 teaspoon- 

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

 gether and roll quite thick. 



Cerman 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, 14 pound citron chopped flne, 2 teaspoonfuls soda, one table- 

 spoonful each of cinnamon, cloves, allspice and nutmeg. Flour to stiflen. 

 Make dougli as stifl" 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, 

 % cup or less of honey, teaspoonful salt and teaspoonful of soda. Steam 

 four hours and then dry in oven fifteen minutes. 



