HONEY A FOOD AND MEDICINE 



French HoNET-MUFrixs. — IJ pts. flour, 1 cup honey. 

 J teaspoonful salt, two teaspoonfuls baking-powder, 2 table- 

 spoonfuls butter, 3 ^gs, and a little over half a pint of milk 

 or thin cream. Sift together the flour, salt, and powder; rub 

 in the butter cold; add beaten eggs, milk, and honey. Mix 

 smoothly in batter as for pound cake ; about half fUl sponge- 

 cake tins, cold and fully greased, and bake bread in good 

 steady oven for eight minutes. 



Remedy fob Constipation. — Dr. Vogel, of the Uni- 

 versity of Dorpat, one of the greatest authorities on the sub- 

 ject of children's diseases, recommends giving the juice of 

 well-stewed prunes, sweetened with honey, to very small 

 children, instead of castor oil or other remedies. This is also 

 a remedy which can be used by adults with good results. 

 Try it. 



HoNET-TAFFT. — Boil honcy until it hardens when dropped 

 into cold water. PuU until it becomes white. Any quantity 

 may be used. A pound requires 20 minutes' boiUng and 

 stirring. Great care must be exercised not to burn the 

 honey. It makes very fine tafly. 



HoNET-DKOPS. — Blend J cup honey, 1 teaspoonful butter, 

 1 egg well beaten, § cup flour, sifted with half a teaspoonful 

 of baking-powder and a pinch of salt. Drop by teaspoonfuls 

 on a tin, and bake in a quick oven. These proportions wiU 

 make about 20 cakes. 



249 



