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 teaapoonfuls baking powder, a tea- 

 spoonful of salt, % cup shortening, 1% 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. 



Eggless Cake. — One cupful sugar, % cup honey, one cupful sour milk 

 2 tableapoonfuls butter, one cupful cliopped raisins, one cup chopped dates, 



1 teaspoonful soda, 2% cups flour, spice to taste. 



Gingerbread. — One egg, one cup honey, one cup sour milk, 2 teaspoon- 

 fuls butter, % teaspoonful soda, one teaspoonful ginger. Flour to make 

 rather stiff batter. 



Honey Jumbles. — Two quarts flour, 3 tablespoonfuls melted lard, one 

 pint honey, y^ pint molasses, 1% level teaspoonfuls soda, a level teaspoon- 

 ful salt, V4, pint water, V2 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, 14 cup honey, % 

 cup lard or butter, 6 tablespoonfuls milk, % cup raisins, 2 cups rolled oats, 



2 eggs. Sift together 2 or more cups flour, 14 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, l^ 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. 



