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Milk and Honey.— Take a bowl of inilk 

 and break some light wheat bread and also 

 some white comb honey into it. This is de- 

 licious—the proverbial "milk and honey" 

 of the ancients. 



Honey Cake.— One quart of extracted 

 honey, 3^ pint sugar, H pint melted butter, 

 1 teaspoonful soda, dissolved in }4 teacup of 

 warm water, 14 of a nutmeg and 1 teaspoon- 

 ful of ginger. Mix these ingredients and 

 then work in flour and roll. Cut in thin 

 cakes and bake on buttered tins in a quick 

 oven. 



German Honey Cake.— Three and one- 

 half pounds of flour, \}4 pounds of honey, 

 3^ pound of sugar, }i pound of butter, }i of 

 grated nutmeg, one-sixth of an ounce of 

 ginger, Ji of an ounce of soda; roll thin, cut 

 in small cakes and bake in a hot oven. 



Cheap Honey Tea Cake.— One teacup 

 of extracted honey, }4 teacup of tliick sour 

 cream, 3 eggs, }4 teacup of butter, 2 cups 

 flour, scant J^ teaspoon of soda, 1 teaspoon 

 of cream of tartar; flavor to taste. 



Honey* Ginger Cake.— Three cups of 

 flour, \}4 cups butter; rub well together, 

 then add 1 cup brown sugar, 3 large table- 

 spoonful of ginger, and, ifiyou like, the same 

 amount of caraway seeds; 5 eggs, 2 cups of 

 extracted honey and o teaspoonstui of bak- 

 ing powder.— Beat it well, and bake in a 

 square, iron pan 1 hour or more. 



Honey* Cakes. — Four cups of extracted 

 honey, 1 cup batter, 2 teaspoonsful of bak- 

 ing powder, and flour added by degrees, to 

 make a stiff paste; work well together, roll 

 out K ai> inch thick, cut into cakes and bake 

 in a quick oven. See that they do not burn. 



Honey Tea Cakes.— Three pounds and 

 a half of flour; 1>2 pounds honey; K pound 

 of sugar; J^ a pound of butter; }4 a nutmeg 

 grated; 1 tablespoonful of saleratus, or car- 

 bonate of soda. Mix the sugar with the 

 flour and grated ginger, and work the whole 

 into a smooth dough with the butter beaten 

 to cream, the honey and saleratus, or soda, 

 dissolved in a little hot water; lloll it a 

 quarter of an inch thick, cut it into small 

 cakes, and bake them 2.5 minutes in a mode- 

 rate oven. 



Honey Cookies. — Mix a quart of ex- 

 tracted honey with % a pound of powdered 

 white sugar, li a pound of fresh butter and 

 the juice of 2 oranges or lemons. Warm 

 these ingredients slightly, just enough to 

 soften the butter, and then stir the mixture 

 very hard, adding a grated nutmeg. Mix in 

 gradually 2 pounds or less of sifted flour, 

 make it into a dough just stiff enough to 

 roll out easy, and beat it well all over with 

 a rolling pin; then roll it out into a large 

 sheet half an inch thick, cut it into round 

 cakes with the top of a tumbler dipped fre- 

 quently in flour, lay them in shallow tin 

 pans slightly buttered, and bake them. 



Honey* Cakes.— Three cups of honey, 

 4 cups sour milk, H cup butter, soda to 

 sweeten the milk; mix rather stiff. 



Honey Gincjeu Snaps.- Onepinthoney, 

 % pound of butter, 2 teaspoonfuls of ginger, 

 boil together a few minutes, and when 

 nearly cold put in flour until it is stiff, roll 

 out thinly and bake quickly. 



Honey' Pudding. — Three pints thinly 

 sliced apples. 1 pint honey, 1 pint flour, 1 

 pint corn-meal, small piece butter, 1 tea- 

 spoonful soda, the juice of 2 lemons and 

 their grated rinds; stir the dry soda into the 

 honey, then add the apples, melted butter 

 and a little salt; now add the lemon rind 

 and juice and at once stir in the flour. Bake 

 one hour. Serve hot or cold with sauce. 



Grapes Preserved with Honey\ — 

 Take 7 pounds of sound grapes on the stem, 

 the branches as perfect as possible, pack 

 them snugly without breaking, in a stone 

 jar. Make a syrup of 4 pounds of honey, 1 

 pint good vinegar, with cloves and cinna- 

 mon to suit, (about 3 ounces of each), boil 

 well together for 20 minutes, skim well, 

 then turn boiling hot over the grapes and 

 seal immediately. They will keep for years, 

 if you wish, and are exceedingly nice. 

 Apples, peaches and plums may be done in 

 this way. 



Preserving Fruits.— Put honey and 

 fruit in a vessel, then put the vessel in a 

 kettle of water and boil, the same as with 

 sugar. 



Honey Liquorice.— Honey and a strong 

 infusion of liquorice boiled to a proper con- 

 sistency. 



Honey-Foam (sputum). — Prepared by 

 beating, with the addition of a small quan- 

 tity of white of eggs. It is used to brush 

 over cakes and confectionery before baking. 



Honey Preserves. — All kinds of fruit 

 made into jam, with honey instead of sugar, 

 are nice. " Butter," made with extracted 

 honey, is much nicer than when made with 

 sugar. For grapes, pick from the stem and 

 pack into a jar until it is full, then turn 

 cold honey over them until they are covered 

 well. Seal up without any heat, and keep 

 in a cool place. After a few months they 

 will be found to be delicious. 



Extracted vs. Strained Honey. 



For some time we have been calling 

 attention to the misnomer " Strained 

 Honey" when applied to the pure "Virgin 

 Honey" obtained by the use of the "Ex- 

 tractor." Friend Wm. Muth Rasmussen, 

 of California, in a recent letter to the £re?i- 

 ing Express, on this subject, says : 



" Before the introduction of the honey- 

 extractor, all liquid honey was strained, 

 the process of which, in this part of the 

 countryi was commonly as follows : The 

 surplus honey stored in the top of the bee- 

 hive, was cut out and dumped into a reser- 

 voir (now generally known as a sun 

 strainer) provided with a glass cover, when 

 the heat of the sun would melt the honey 

 comb, and the liquid honey ran through a 

 pipe into a tank of the main reservoir, while 

 tiie beeswax would collect into a cake in 

 tlie bottom of the sun-strainer, to be cut out 

 and re-melted for the market. In this way 

 the honey was unavoidably mixed with bee 

 bread (the pollen of tiie flowers), an article 

 of not very pleasant taste to man, even if it 

 is to the bee, besides dead bees and brood. 



