FIFTY YEARS AMONG THE BEES 335 



Honey Tea-Cake — 1 cup honey, Yi. cup sour cream, 2 eggs, ^ cup 

 "butter, 2 cups flour, scant Yz teaspoonful soda, 1 teaspoonful cream-of- 

 tartar. Bake 30 minutes in a moderate oven. — Miss M. Candler. 



Honey-Ginger-Snaps — 1 pint honey, ^ lb. butter, 2 teaspoonfuls gin- 

 ger. Boil together a few minutes, and when nearly cold put in flour until 

 it is stiff. Roll out thin, and bake quickly. 



Honey-Caramels — 1 cup extracted honey of best flavor, 1 cup granu- 

 lated sugar, 3 tablespoonfuls sweet cream or milk. Boil to "soft crack," 

 or until it hardens when dropped into cold water, but not too brittle — just 

 so it will form into a soft ball when taken in the fingers. Pour into a 

 greased dish, stirring in a teaspoonful extract of vanilla just before taking 

 •off. Let it be 3^ or ^ inch deep in the dish; and as it cools, cut in 

 squares and wrap each square in paraffine paper, such as grocers wrap but- 

 ter in. To make chocolate-caramels, add to the foregoing 1 tablespoonful 

 melted chocolate, just before taking off the stove, stirring it in well. For 

 chocolate-caramels it is not so irrportant that the honey be of the best 

 •quality. — C. C. Miller. 



Honey Grape-Jelly — Stew the grapes until soft; mash and strain 

 them through cheese-cloth, and to each quart of juice add one quart of 

 honey, and boil it until it is thick enough to suit. Keep trying by dipping 

 ■out a spoonful and cooling it. If you get it too thick it will candy. Any 

 other fruit-juice treat just the same. 



Moore's Honey Ginger-Snaps — One pint of honey, one teaspoonful 

 of ginger, and one teaspoon rul of soda, dissolved in a little water, and two 

 -eggs. Mix all. then work in all the flour possible, roll very thin, and bake 

 in a moderately hot oven. Any flavoring extracts can be added, as you 

 may wish. 



Moore's Honey Jumbles or Cookies are made in the same way as the 

 above, without any sugar or syrup, but add some shortening. In using 

 honey for any kind of cakes, the dough must be as stiff with flour as pos- 

 sible, to keep them from running out of the stove. 



To Spice Apples, Pears or Peaches — One quart of best vinegar, I 

 •quart of honey, Yz ounce each of cloves and stick cinnamon. Boil all 

 toegther 1.5 minutes, then put in the fruit, and cook tender. Put in a 

 stone jar with enough of the syrup to cover the fruit. It will keep as 

 long as wanted. 



For Sugar Curing lOO Pounds of Meat — Eight pounds of salt, 1 

 <|uart of honey, 2 ounces of saltpeter, and 3 gallons of water. Mix, and 

 "boil until dissolved, then pour it hot on the meat. 



Mrs. Barber's Honey-Candy — One quart honey, 1 small teacup of 

 •granulated sugar, butter size of an egg, 2 tablespoons strong vinegar. Boil 

 i.mtil it will harden when dropped into cold water, then stir in 1 small tea- 

 •spoonfulful of baking soda. Pour into buttered plates to cool. Without 

 the vinegar and soda it can be pulled or worked a long time, and is just 



