278 MARKETING THE HONEY CROP 



Graham Bread. — Take ly^ cups sour milk, y^ cup shortening, % cup 

 honey, one egg, teaspoonful soda, li cups graham flour. 



Bran Gems. — Two cups bran, one scant cup wheat flour, one pinch salt, 

 1^2 cups buttermilk, level teaspoonful soda, 3 tablespoonfuls extracted 

 honey. Mix the bran and flour and salt thoroughly; add buttermilk in 

 which soda has been dissolved; lastly add honey. Bake until thoroughly 

 done, in greased gem-pan in hot oven. 



Sandwiches. — For an afternoon tea or lunch cut thin slices of bread 

 and spread with honey quite thick. Use brown or whole wheat bread, or 

 use one kind of bread for top layer and another kind for bottom. For a 

 richer sandwich sprinkle with nut meats or sugar. 



Honey Cereal Coffee. — One egg, one cup honey ( pref eraTjly dark ) , 2 

 quarts wheat bran. Beat the egg, add honey and lastly the bran, and 

 stir until well blended. Put in oven and brown to dark brown, stirring 

 frequently, being careful that the oven is not too hot. To prepare the 

 coftee, allow one heaping tablespoonful of the brown mixture to a cup of hot 

 water, and boil for at least ten minutes. If properly prepared this is equal 

 or superior to any cereal drink on the market. 



Apple Butter. — One gallon good cooking apples, one quart honey, one 

 quart honey vinegar, one heaping teaspoonful ground cinnamon. Cook 

 several hours, stirring often to prevent burning. If the vinegar is very 

 strong use part water. 



Peach Preserves. — Pare and halve nice large peaches the night before. 

 Pour one pound of honey to every one and a half pounds of fruit. 



Honey Crab Apple Jelly. — Boil fruit with as little water as possible : 

 squeeze through jelly bag. Add one-half cup honey and one-half cup of 

 sugar to each cup of juice, then boil twenty minutes or until it begins to 

 jell. Pour into glasses to cool but do not cover until fully cooled. 



Baked Apples. — Split some sour apples, cut out the cores and fill pan. 

 Bake until they begin to soften, then fill cavities with honey and lemon 

 juice. Set back in the stove to finish baking. 



Honey Candy. — Take 2% cups sugar, % cup honey, i/a cup water and 

 boil to thick syrup. Pour one cup of syrup on beaten whites of two eggs, 

 stirring meanwhile. Boil remainder of syrup until it hardens when dropped 

 in water; then pour in the syrup and eggs, stirring briskly. Add a cupful 

 of peanuts and stir until it begins to harden, then spread in a pan and 

 cut in squares. Flavor to taste. If properly made it will be soft and 

 pliable. 



Honey Pop-corn. — Take a teacupful of wiiite honey, a teacupful of 

 white sugar, lyo tablespoonfuls butter, a tablespoonful water and boil 

 until brittle when dropped in cold water. Have ready two quarts nicely 

 popped corn and pour the candy over it until evenly distributed, stirring 

 briskly until nearly cool. 



Candy. — One cup granulated sugar, one tablespoonful extracted honey, 

 butter the size of a walnut, and sweet cream enough to dissolve the mixture. 

 It needs but little cooking. When taken from the fire beat until smooth. 



Candy. — One cup sugar, 2 tablespoonfuls honey, 2 tablespoonfuls water 

 and walnut meats. Cook and test like molasses candy. 



Taffy. — Take three cups sugar, % cup extracted honey, % cup of hot 

 water. Boil all together until it spins a thread when dropped from a spoon, 

 or hardens when dropped into cold water. Pour into a greased pan to cool, 

 when it should be pulled until white. 



