HONEY A FOOD AND MEDICI N 



These jumbles and the gems immediately preceding arc 

 from recipes used by bakeries and confectioneries on a large 

 scale, one firm in Wisconsin alone using ten tons of honey 

 annually in their manufacture. 



HONEY-CAKE OR COOKIES without sugar or molasses. 

 2 cups honey ; one cup butter ; four eggs (mix well) ; one 

 cup buttermilk (mix) ; one good qt. flour ; one level tea- 

 spoonful soda or saleratus. If it is too thin, stir in a little 

 more flour. If too thin it will fall. It does not need to be as 

 thin as sugar-cake. I use very thick honey. Be sure to use 

 the same cup for measure. Be sure to mix the honey, butter, 

 and eggs well together. You can make it richer if you wish 

 by using clabbered cream instead of buttermilk. Bake in a 

 rather slow oven, as it burns very easily. To make cookies, 

 use a little more flour, so that they will roll out well without 

 sticking to the board. Any kind of flavoring will do. I 

 use ground orange-peel mixed soft. It makes a very nice 

 gingerbread. Maria Fraser. 



HOWELL HONEY-CAKE. (It is a hard cake.) Take 6 Ibs. 

 flour, 3 Ibs. honey, Ij Ibs. sugar, lj Ibs. butter, 6 eggs, J oz. 

 saleratus ; ginger to your taste. Directions for mixing. 

 Have the flour in a pan or tray. Pack a cavity in the centre. 

 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 J oz 

 B 241 



