HOW TO KEEP BEES FOR PROFIT 



FOREIGN HONEY RECIPES 



Alsatian Gingerbread. — 1 lb. honey, 1 lb. flour, ginger 

 to suit, 2^ drams bicarbonate soda. The honey is first 

 brought to a boil, preferably in a double boiler. It is then 

 removed from the fire, and the flour well stirred into it, and 

 then the soda (or baking-powder) ; bake. If sweet ginger- 

 bread is wanted, add the white of an egg, well whipped, and 

 more honey. The above will keep well for a year if kept in 

 a cellar. 



Swiss Cookies. — Prepare some dough as for the ginger- 

 bread, and mix with it J lb. crushed almonds, orange and 

 lemon juice, and cinnamon; and, if desired, cloves to suit the 

 taste. 



HoNET Fruit-cakes. — 4 eggs, 5 teacups flour, 2 teacups 

 honey, 1 teacup butter, 1 teacup sweet milk, 3 teaspoonfuls 

 baking-powder, 1 lb. raisins, 1 lb. currants, 1 teaspoonful 

 cloves, 1 teaspoonful cinnamon, 1 teaspoonful nutmeg. Then 

 bake in slow oven. The above will keep moist for months. 



Honey Brown Bread. — 1 cup corn meal, 1 cup rye 

 meal, 1 cup sour milk, ^ (or less) cup honey, 1 teaspoonful 

 salt, 1 teaspoonful soda. Steam 4 hours, then dry in the oven 

 15 minutes. This bread should be kept in an air-tight box, 

 where it will keep fresh for a long time. 



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