FIFTY YEARS AMONG THE BEES 333 



GRANULATED HONEY TO RELIQUEFY 



When honey is kept for an}- length of time it has a tendency to 

 change from its clear liquid condition, and becomes granulated or candied. 

 This is not to be taken as any evidence against its genuineness, but rather 

 the contrary. Some prefer it in the candied state, but the majority prefer 

 it liquid. It is an easy matter to restore it to its former liquid condition. 

 Simply keep it in hot water long enough, but not too hot. If heated 

 above 160 degrees there is danger of spoiling the color and ruining the fla- 

 vor. Remember that honey contains the most delicate of all flavors — that of 

 the flowers from which it is taken. A good way is to set the vessel con- 

 taining the honey inside another vessel containing hot water, not allowing: 

 the bottom of the one to rest directly on the bottom of the other, but 

 putting a bit of wood or something of the kind between. Let it stand on 

 the stove, but do not let the water boil. It may take half a day or longer 

 to melt the honey. If the honey is set directly on the reservoir of a 

 cook-stove, it will be all right in a few days. In time it will granulate 

 again, when it must again be melted. 



Honey-Gems— 2 quarts flour, 3 tablespoonfuls melted lard, yi pint 



honey, ^ pint of molasses. 4 heaping tablespoonfuls brown sugar, IJ/2 



level tablespoonfuls soda, 1 level teaspoonful salt, 1/3 pint water, ^ tea- 

 spoonful extract vanilla. 



Honey-Jumbles — 2 quarts flour, 3 tablespoonfuls melted lard, 1 pint 

 honey, 14 pint molasses, 1>^ level tablespoonfuls soda, 1 level teaspoonful 

 salt, 54 pint water, Yz teaspoonful vanilla. 



The jumbles and the gems immediately preceding are from recipes 

 used by bakeries and confectioners on a large scale, one firm in Wiscon- 

 sin alone using ten tons of honey annually in their manufacture. 



Aikin's Honey-Cookies — 1 teacupful extracted honey, 1 pint sour 

 cream, scant teaspoonful soda, flavoring if desired, flour to make a soft 

 dough. 



Soft Honey-Cake — 1 cup butter, 2 cups honey, 2 eggs, 1 cup sour 

 milk, 2 teaspoonfuls soda, 1 teaspoonful ginger, 1 teaspoonful cinnamon, 

 4 cups flour. — Chalon Foz<.ls. 



Ginger HonEy-Cake — 1 cup honey, 1/2 cup butter, or drippings, 1 

 tablespoonful boiled cider, in half a cup of hot water (or 34 cup sour 

 milk will do instead). Warm these ingredients together, and then add 1 

 tablespoonful ginger and 1 teaspoonful soda sifted in with flour enough to 

 make a soft batter. Bake in a flat pan. — Clialon Fozcls. 



Oberlin Honey Fruit-Cake — M cup butter, f4 cup honey, 1 3 cup 

 apple jelly or boiled cider, 2 eggs well beaten, 1 teaspoonful soda, 1 tea- 

 spoonful each of cinnamon, cloves, and nutmeg, 1 teacupful each of raisins 

 and dried currants. Warm the butter, honey and apple jelly slightly, add 

 the beaten eggs, then the soda dissolved in a little warm water; add spices 



