BOOKLETS 277 
ing,” published by the A. I. Root Co., and distributed for a 
short time by the National Bee-Keeper’s Association. These 
booklets are published in such large quantities for sale to honey 
producers for advertising purposes that they can be purchased 
at much less than a similar book could be printed for. These 
are now sold at about $4.00 per 100. By putting one of these 
or some similar matter in the hands of each purchaser of honey 
the demand is likely to be stimulated for years after, as a result. 
Shortcake.—Three cups flour, two teaspoonfuls baking powder, a tea- 
spoonful of salt, 4% cup shortening, 11%4 cups sweet milk. Roll quickly and 
bake in hot oven. When done, split the cake and spread the lower half 
thinly with butter and the upper half with a half pound 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. 
Soft Cake.—One cup butter, 2 cups honey, 2 eggs, one cup sour milk, 
2 teaspoonfuls soda, a teaspoonful each of ginger and cinnamon, four cups 
flour. 
Lggless Cake——One cupful sugar, 4% cup honey, one cupful sour milk 
2 tablespoonfuls butter, one cupful chopped raisins, one cup chopped dates, 
1 teaspoonful soda, 24% cups flour, spice to taste. 
Gingerbread.—One egg, one cup honey, one cup sour milk, 2 teaspoon- 
fuls butter, 4% teaspoonful soda, one teaspoonful ginger. Flour to make 
rather stiff batter. 
Honey Jumbles.—Two quarts flour, 3 tablespoonfuls melted lard, one 
pint honey, 14 pint molasses, 11% level teaspoonfuls soda, a level teaspoon- 
ful salt, 4 pint water, 14 teaspoonful vanilla. 
Ginger Cookies—One cup each of honey, sugar, buttermilk and lard; 
one teaspoonful each of salt, cinnamon, and ginger; one teaspoonful soda; 
one teaspoonful lemon extract. Stir stiff with flour, for gingerbread; mix 
stiff and roll and cut and bake in a quick oven. Also good with caraway 
seeds instead of spices. 
Oatmeal Cookies——Cream together one cup sugar, 4% cup honey, 4 
cup lard or butter, 6 tablespoonfuls milk, 4% cup raisins, 2 cups rolled oats, 
2 eggs. Sift together 2 or more cups flour, 4 teaspoonful salt, 2 teaspoon- 
fuls cream tartar, one teaspoonful each of soda and cinnamon. Mix to- 
gether and roll quite thick. 
German Christmas Cookies.——One quart honey. Let it come to a boil, 
then set away to cool. Add one pound brown sugar, 4 eggs, juice and rind 
of two lemons, 14 pound citron chopped fine, 2 teaspoonfuls soda, one table- 
spoonful each of cinnamon, cloves, allspice and nutmeg. Flour to stiffen. 
Make dough as stiff as you can. Chopped nut meats may be added if 
desired. 
Brown Bread.—One cup corn meal, one cup rye meal, one cup sour milk, 
¥% cup or less of honey, teaspoonful salt and teaspoonful of soda. Steam 
four hours and then dry in oven fifteen minutes. 
