Honey Used for Cooking Purposes. 



Council Grove, Kansas, July 8, 1878. 

 " Will you please give Keceipts for Honey 

 Cake in the Journal ?" M. F. Clute. 



Certainly. Instead of dealing disease and 

 death promiscuously to those who indulge 

 in its use, as do syrups, honey gives man- 

 kind, in the most agreeable manner, both 

 food and medicine. 



It is a common expression that honey is a 

 luxury, having nothing to do with the life- 

 giving principle. This is an error— honey 

 is food in one of its most concentrated 

 forms. True, it does not add so much to 

 the growth of muscle as does beefsteak, but 

 it does impart other properties, no less nec- 

 essary to health and vigorous physical and 

 intellectual action ! It gives warmth to the 

 system, arouses nervous energy, and gives 

 vigor to all the vital flmctions. To the 

 laborer, it gives strength— to the business 

 man, mental force. Its effects are not like 

 ordinary stimulants, such as spirits, &c., 

 but it produces a healthy action, the results 

 of which are pleasing and permanent— a 

 sweet disposition and a bright intellect. 



The use of honey instead of sugar for 

 almost every kind of cooking, is as pleasant 

 for the palate as it is healthy for the stom- 

 ach. In preparing blackberry, raspberry 

 or strawberry short cake, it is infinitely 

 superior. 



"Well-purified honey has the quality of 

 preserving, for a long time in a fresh state, 

 anything that maj' be laid in it or mixed 

 with it, and to prevent its corrupting in a 

 far superior manner to sugar ; thus many 

 species of fruit may be preserved by being 

 laid in honey, and by this means will 

 obtain a pleasant taste and give to the 

 stomach a healthy tone. One who has once 

 tried it, will not use sugar for preserving 

 fruit ; besides, honey sweetens far more 

 than sugar. 



In fact, honey may replace sugar as an 

 ingi'edient in the cooking of almost any 

 article of food— and at the same time 

 greatly add to its relish. 

 ' Digestion (all-potent in its effects on the 

 mind as well as the body) depends largely 

 on the food. Poor food received into a 

 poor stomach is the cause of many unhappy 

 homes— while good, healthy food, received 

 into a healthy stomach becomes "an Angel 

 of Peace " to many a household. 



The following are a few of the many desi- 

 rable things that may be made, with honey 

 as an ingredient : 



Honey Lemon Cake.— One cup butter, 

 2 cups honey, 4 eggs well beaten, teaspoon- 

 ful essence of lemon, half cup sour milk, 

 teaspoonful soda, flour enough to make it as 

 stiff as can be stirred, bake at once in a 

 quick oven. 



Hamburg Honey Cake.— The flour 

 intended for this cake should be well dried 

 and sifted, before being weighed ; then 

 take 12 pounds of flour and 12 pounds of 

 honey ; bring the honey to a boiling heat, 

 pour it in the flour, and mix thoroughly.— 

 Dissolve 2)4 ounces of pearlash in 2 gills of 

 rose-water, the evening before ; take 1 

 pound of butter or lard, 2 table-spoonsful of 

 of West India rum, the grated rind of 2 

 lemons, the candied or sugar-coated rind 

 of 2 oranges, and a very small quantity of 

 pounded cloves. The solution of pearlash 

 IS to be added when the dough has become 

 cool, and the mass must be thoroughly 

 kneaded. The dough may be prepared 

 several days in advance of the baking. 



Honey Brown Cake.— To 4 pounds of 

 flour take 4 pounds of honey, }4 pound of 

 pulverized loaf or lump sugar, }4 ounce of 

 Canella, 3 ounces of lard, a small quantity 

 of cloves, 1 ounce of pearlash, 1 gill of rose- 

 water, and 2 spoonsful of rum or French 

 brandy. The honey and lard are to be in- 

 corporated by boiling, and when again 

 cooled off, add the pearlash previously dis- 

 solved in the rose-water. Knead the mass 

 well, let it stand several days, and then 

 work it over again very thoroughly. Some 

 persons prefer to omit the cloves, and sub- 

 stitute for them pounded cardamon seeds, 

 grated lemon peel, or sugar-coated orange 

 peel. 



Honey Apple Cakes.— Soak 3 cups of 

 dried apples over night ; chop slightly, and 

 simmer in 2 cofl:ee cups of honey for 2 hours, 

 then add 13^ coffee cups of honey, }4 coffee 

 cup of sugar, 1 cotfee cup of melted butter, 

 3 eggs, 2 teaspoonsful saleratus ; cloves, 

 cinnamon, powdered lemon or orange peel, 

 and ginger syrup, if you have it. Mix all 

 together, add the apples, and then flour 

 enough for a stiff batter. Bake in a slow 

 oven. This will make 2 good sized cakes. 



Honey Fruit Cake.— Four eggs, 5 cups 

 of flour, 2 cups of honey, 1 teacupful of 

 butter, 1 cup of sweet milk, 2 teaspoonful 

 cream of tartar, 1 teaspoonful soda, 1 pound 

 of raisins, 1 pound currants, J^ pound citron, 

 1 teaspoonful each cloves, cinnamon and 

 nutmeg : bake in a large loaf in a slow oven. 

 This will be nice months after baking as 

 well as when fresh. 



Honey Sponge Cake :— One large coffee 

 cup full of honey, 1 cup of flour, 5 eggs.— 

 Beat yelks and honey together, beat the 

 whites to a froth ; mix all together, stirring 

 as little as possible ; flavor with lemon 

 juice or extract. 



Railroad Honey Cake.— One cup of 

 honey, 1 heaping cup of flour, 1 teaspoonful 

 cream tartar, J^ teaspoonful soda, 3 eggs 

 and a little lemon juice ; stir all together 10 

 minutes. Bake 20 minutes in a quick oven. 



Honey can be used in cooking anything, 

 just as sugar is used, merely using less milk 

 or water than called for when sugar is used, 

 on account of honey being a liquid. 



