334 FIFTY YEARS AMONG THE BEES 



and flour enough to make a stift" batter, then stir in the fruit and bake in a 

 •slow oven. Keep in a covered jar several weeks before using. 



Honey Popcorn Balls — Take 1 pint extracted honey; put it into an 

 iron frying-pan, and boil until very thick; then stir in freshly popped corn, 

 and when cool mold into balls. These will especially delight the childreix. 



Honey Shortcake — 3 cups flour, 2 teaspoonfuls baking-powder, 1 

 teaspoonful salt, Y^ cup shortening, l)/i cups sweet milk. Roll quickly, 

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

 half thinly with butter, and the upper half with ^ 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 per- 

 meate all through the cake. To be eaten with milk. 



Oeerlin Honey Layer-Cake — 2/3 cup butter, 1 cup honey, 3 eggs 

 Taeaten, Yz cup milk. Cream the butter and honey together, then add the 

 eggs and milk. Then add 2 cups of flour containing 1^ teaspoonfuls 

 "baking-powder previously stirrd in. Then stir in flour to make a stiff 

 "batter. Bake in jelly-tins. When the cakes are cold, take finely-flavored 

 candied honey, and after creaming it, spread between the layers. 



Honey Nut-Cakes — 8 cups sugar, 2 cups honey, 4 cups milk or water, 

 1 pound almonds, 1 pound English walnuts, 3 cents worth each of candied 

 lemon and orange peel, 5 cents worth citron (the last three cut fine), 2 

 large tablespoonfuls soda, 2 teaspoonfuls cinnamon, 2 teaspoonfuls ground 

 cloves. Put the milk, sugar, and honey on the stove to boil 15 minutes; 

 skim off the scum, and take from the stove. Put in the nuts, spices, and 

 candied fruit. Stir in as much flour as can be done with a spoon. 

 Set away to cool, then mix in the soda (don't make the dough too stiff). 

 Cover up and let stand over night, then work in enough flour to make a 

 stiff dough. Bake w'hen you get ready. It is well to let it stand a few 

 days, as it will not stick so badly. Roll out a little thicker than a common 

 cooky, cut in any shape j'ou like. 



This recipe originated in Germany, is old and tried, and the cake will 

 Iceep a year or more. — ^Irs. E. SmitJi. 



Muth's Honey-Cakes — 1 gallon honey (dark honey is best), 1.5 eggs, 

 3 pounds sugar (a little more honey in its place may be better), 1^ oz. 

 haking-soda. 2 oz. ammonia, 2 lbs. almonds chopped up, 2 lbs. citron, 4 oz. 

 cinnamon, 2 oz. cloves, 2 oz. mace, 18 lbs. flour. Let the honey come 

 almost to a boil ; then let it cool and add the other ingredients. Cut out 

 and bake. The cakes are to be frosted afterward with sugar and white 

 of eggs. 



Oberlin Honey-Cookies — 3 teaspoonfuls soda dissolved in 2 cups 

 warm honey, 1 cup shortening containing salt. 2 teaspoonfuls ginger, 1 cup 

 liot water, flour sufficient to roil. 



