HOW TO KEEP BEES FOR PROFIT 



saleratus dissolved in boiling water until it is all in. Add the 

 ginger, and finally add the whites of the 6 eggs, well beaten. 

 Mix well with the hand to a smooth dough. Divide the 

 dough into 7 equal parts, and roll out like gingerbread. Bake 

 in ordinary square pans made for pies, from 10 X 14 tin. 

 After putting into the pans, mark off the top in §-inch strips 

 with something sharp. Bake an hour in a moderate oven. Be 

 careful not to burn, but bake well. Dissolve sugar to glaze 

 over top of cake. To keep the cake, stand on end in an oak 

 tub, tin can, or stone crock — crock is best. Stand the cards 

 up so the flat sides will not touch each other. Cover tight. 

 Keep in a cool dry place. Don't use until three months old 

 at least. The cake improves with age, and will keep good as 

 long as you will let it. I find any cake sweetened with honey 

 does not dry out like sugar or molasses cake, and age improvea 

 or develops the honey flavor. E. D. Howell. 



Aikin's Honet-cookies. — 1 teacupful extracted honey, 

 1 pt. sour cream, scant teaspoonful soda, flavoring if desired, 

 flour to make a soft dough. 



Soft Honey-cake. — 1 cup butter, 2 cups honey, 2 eggs, 

 1 cup sour milk, 2 teaspoonfuls soda, 1 teaspoonful ginger, 

 1 teaspoonful cinnamon, 4 cups flour. Chalon Fowls. 



Ginger Honey-cake. — 1 cup honey, J cup butter, 

 or drippings, 1 tablespoonful boiled cider, in half a cup of 

 hot water (or J cup sour milk will do instead) . Warm these 

 ingredients together, and then add 1 tablespoonful ginger 



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