278 MARKETING THE HONEY CROP 
Graham Bread.—Take 14, cups sour milk, % cup shortening, % cup 
honey, one egg, teaspoonful soda, 3 cups graham flour. 
Bran Gems.—Two cups bran, one scant cup wheat flour, one pinch salt, 
1144 cups buttermilk, level teaspoonful soda, 3 tablespoonfuls extracted 
honey. Mix the bran and fiour and salt thoroughly; add buttermilk in 
which soda has been dissolved; lastly add honey. Bake until thoroughly 
done, in greased gem-pan in hot oven. 
Sandwiches.—For an afternoon tea or lunch cut thin slices of bread 
and spread with honey quite thick. Use brown or whole wheat bread, or 
use one kind of bread for top layer and another kind for bottom. For a 
richer sandwich sprinkle with nut meats or sugar. 
Honey Cereal Coffec-—One egg, one cup honey (preferably dark), 2 
quarts wheat bran. Beat the eye, add honey and lastly the bran, and 
stir until well blended. Put in oven and brown to dark brown, stirring 
frequently, being careful that the oven is not too hot. To prepare the 
colfee, allow one heaping tablespoonful of the brown mixture to a cup of hot 
water, and boil for at least ten minutes. If properly prepared this is equal 
or superior to any cereal drink on the market. 
Apple Butter—One gallon good cooking apples, one quart honey, one 
quart honey vinegar, one heaping teaspoonful ground cinnamon. Cook 
several hours, stirring often to prevent burning. If the vinegar is very 
strong use part water. 
Peach Preserves.—Pare and halve nice large peaches the night before. 
Pour one pound of honey to every one and a half pounds of fruit. 
Honcy Crab Apple Jelly.—Boil fruit with as little water as possible: 
squeeze through jelly bag. Add one-half cup honey and one-half cup of 
sugar to each cup of juice, then boil twenty minutes or until it begins to 
jell. Pour into glasses to cool but do not cover until fully cooled. 
Baked Apples.—Split some sour apples, cut out the cores and fill pan. 
Lake until they begin to soften, then fill cavities with honey and lemon 
juice. Set back in the stove to finish baking. 
Honey Candy—Take 2% cups sugar, % cup honey, % cup water and 
boil to thick syrup. Pour one cup of syrup on beaten whites of two eggs, 
stirring meanwhile. Boil remainder of syrup until it hardens when dropped 
in water; then pour in the syrup and eggs, stirring briskly. Add a cupful 
of peanuts and stir until it begins to harden, then spread in a pan and 
eut in squares. Flavor to taste. If properly made it will be soft and 
pliable. 
Honcy Pop-corn.—Take a teacupful of white honey, a teacupful of 
white sugar, 114 tablespoonfuls Imutter, a tablespoonful water and_ boil 
until brittle when dropped in cold water. Have ready two quarts nicely 
popped corn and pour the candy over it until evenly distributed, stirring 
briskly until nearly cool. 
Candy.—One cup granulated sugar, one tablespoonful extracted honey, 
butter the size of a walnut, and sweet cream enough to dissolve the mixture. 
It needs but little cooking, When taken from the fire beat until smooth. 
Candy.—One cup sugar, 2 tablespoonfuls honey, 2 tablespoonfuls water 
and walnut meats. Cook and test like molasses candy. 
Taffy—tTake three cups sugar, % cup extracted honey, % cup of hot 
water. Boil all together until it spins a thread when dropped from a spoon, 
or hardens when dropped into cold water. Pour into a greased pan to cool, 
when it should he pulled until white. 
