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FOWLS' HONEY-COOKIES. 3 teaspoonfuls soda dissolved 

 in 2 cups warm honey, 1 cup shortening containing salt, 2 

 teaspoonfuls ginger, 1 cup hot water, flour sufficient to roll. 



HONEY NUT-CAKES. 8 cups sugar, 2 cups honey, 4 cups 

 milk or water, 1 Ib. almonds, 1 Ib. 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 without making the dough too stiff. Set away to cool, 

 then mix in the soda. Cover up and let stand over night, 

 then work in flour enough to make a stiff dough. Bake 

 when 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 you like. 



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

 cake will keep a year or more. Mrs. E. Smith. 



HONEY DROP-CAKES. 1 cup honey, } cup sugar, J cup 

 butter or lard, | cup sour milk, 1 egg, J tablespoonful soda, 

 4 cups sifted flour. 



HONEY SHORTCAKE. 3 cups flour, 2 teaspoonfuls bak- 

 ing-powder, 1 teaspoonful salt, | cup shortening, 1| cups 

 sweet milk. Roll quickly, and bake in a hot oven. When 



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