HONEY A FOOD AND MEDICINE 



done, split the cake and spread the lower half thinly with 

 butter, and the upper half with | lb. of the best-flavored 

 honey. (Candied honey is preferred. If too hard to spread 

 well it should be slightly warmed or creamed with a knife.) 

 Let it stand a few minutes, and the honey will melt gradually 

 and the flavor will permeate all through the cake. To be 

 eaten with milk. 



HoNET Tea-cake. — 1 cup honey, J cup sour cream, 

 2 eggs, ^ cup butter, 2 cups flour, scant J teaspoonful soda, 

 1 tablespoonful cream of tartar. Bake thirty minutes in a 



moderate oven. Miss M. Candler. 



> 



Honey Gingebsnaps. — 1 pt. honey, | lb. butter, 2 tea- 

 spoonfuls ginger. Boil together a few minutes, and when 

 nearly cold put in flour until it is stiff. Roll out thin, and 

 bake quickly. 



HoNET Fruit-cake. — IJ cups honey, § cup butter, J cup 

 sweet milk, 2 eggs well beaten, 3 cups flour, 2 teaspoonfuls 

 baking-powder, 2 cups raisins, 1 teaspoonful each of cloves 

 and cinnamon. 



HoNETT PoPCOBN-BALLS. — Take 1 pt. extracted honey; 

 put it into an iron frying-pan, and boil until very thick; then 

 stir in freshly popped corn, and when cold, mold into balls. 

 These will specially delight the children. 



HoNET-CABAMELS. — 1 cup extracted honey of best flavor, 

 1 cup granulated sugar, 3 tablespoonfuls sweet cream or milk. 



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