336 FIFTY YEARS A^IOXG THE BEES 



the thing for an old-fashioned candy-pull, as it is not sticky, and yet is 

 soft enough to pull nicely. 



Scripture Honey-Cake — One cupful of butter — Judges v. 25; 3 J/2 

 cupfuls of flour — I Kings iv. 22; 2 capfuls of sugar — Jeremiah vi. 20; 2 

 cupfuls of raisins — I Samuel xxx. 12; 2 cupfuls of figs — I Samuel xxx. 12; 

 1 cupful of water — Genesis xxiv. IT; 1 cupful of almonds — Genesis xliii. 

 11; little salt — Leviticus ii. 13; 6 eggs — Isaiah x. 14; large spoonful of 

 honey — Exodus xvi. 31; sweet spices to taste — I Kings x. 2. 



Follow Solomon's advice for making good boys, and you will have a 

 good cake — Prov. xxiii. 14. Sift two teaspoonfuls of baking powder in the 

 flour; pour boiling water on the almonds to remove the skins, seed the 

 raisins, and chop the figs. It makes one large or two small cakes. 



Mrs. Barber's Honey-Cookies — One large teacupful of honey. One 

 egg broken into the cup the honey was measured in, then 2 large spoon- 

 fuls sour milk, and fill the cup with butter or good beef dripping. Put 

 in one teaspoonful of soda and flour to make a soft dough. Bake in a 

 moderate oven a light brown. 



Gotham Honey Ginger-Cake — Rub ^ of a pound of butter into a 

 pound of sifted flour; add a teacupful of brown sugar, 2 tablespoonfuls 

 each of ground ginger and caraway seed. Beat 5 eggs, and stir in the mixture, 

 alternately, with a pint of extracted honey. Beat all together until very 

 light. Turn into a shallow square pan, and set in a moderate oven to 

 bake for one hour. When done, let cool and cut into squares. 



]\Irs. Aikin's Honey Apple-Bltter — One gallon good cooking aoplfs, 

 1 quart honey, 1 quart honey-vinegar, 1 heaping teaspoonful ground cin- 

 namon. Cook several hours, stirring often to prevent burning. H the 

 vinegar is very strong, use part water. 



Howele's Hard Honey-Cake — Take 6 pounds of flour, 3 pounds 

 honey, 1^ pounds of sugar, 1^ pounds butter, 6 eggs, J/2 ounce saleratus; 

 ginger to your taste. Have the flour in a pan or tray. Pack a cavity in 

 the center. Beat the honey and yolks of eggs together well. Beat the 

 butter and sugar to cream, and put into the cavity in the flour; then add 

 the honey and yolks of the eggs. Mix well with the hand, adding a little 

 at a time, during the mixing, the ^ ounce of saleratus dissolved in boil- 

 ing water until it is all in. Add the ginger, and finally add the whites of 

 the 6 eggs, well beaten. Mix well with the hand to a smooth dough. 

 Divide the dough into 7 equal parts, and roll out like gingerbread. Bake 

 in ordinary square pans made for pies, from 10 x 14-inch tin. After put- 

 ting into the pans, mark off the top in ^-inch strips with something sharp. 

 Bake an hour in a moderate oven. Be careful not to burn, but bake well. 

 Dissolve sugar to glaze over top of cake. To keep the cake, stand on end 

 in an oak tub, tin can, or stone crock — crock is best. Stand the cards up 

 so the flat sides will not touch each other. Cover tight. Keep in a cool, 

 dry place. Don't use until three months old, at least. The cake improves 

 with age, and will keep good as long as you will let it. Any cake sweet- 



