308 FIFTY YEARS AMONG THE BEES 



and if it has had enough, hot days there through the summer, it will stand 

 the freezing of winter; for under ordinary circumstances freezing iracks the 

 combs, and hastens granulation or candying. 



GRANULATED HONEY TO RELIQUEFY. 



When honey is kept for any length of time it has a tendency to change 

 from its clear liquid condition, and becomes granulated or candied. This is 

 not to be taken as any evidence against its genuineness, but rather the 

 contrary. Some prefer it in the candied state, but the majority prefer it 

 liquid. It is an easy matter to restore it to its former liquid condition. 

 Simply keep it in hot water long enough, bvt not too hot. If heated abave 

 160 degrees there is danger of spoiling the color and ruining the flavor. 

 Remember that honey contains the most delicate of all flavors — that of the 

 flowers from which it is taken. A good way is to set the vessel containing 

 the honey inside another vessel containing hot water, not allowing the 

 bottom of the one to rest directly on the bottom of the other, but putting a 

 bit of wood or something of the kind between. Let it stand on the stove, 

 but do not let the water boil. It may take half a day or longer to melt the 

 honey. If the honey is set directly on the reservoir of a cook-stove, it vnW 

 be all right in a few days. In time it will granulate again, when it must 

 again be melted. 



HONEV-COOKTNG RECIPES. 



Honey-Gems. — Two quarts flour, 3 tublespoonfuls melted lard, % pint 

 honey, V2 pint of molasses, 4 heaping tahlespoonfuls brown sugar, IY2 level 

 tablespoonfuls soda, 1 level teaspoonful salt, 1/3 pint water, ^^ teaspoonful 

 extract vanilla. 



Honey Jumble.s. — Two quarts flour, 3 tablespoonfuls melted lard, 1 

 pint honey, Vt pint molasses, 1% level tablespoonfuls soda, 1 level tea- 

 spoonful salt, V4, pint water, i^ teaspoonful vanilla. 



The jumbles and the gems immediately prei-t ding are from recipes 

 U'-yd by bakers and confectioners on a large scale, one firm in Wisconsin 

 alone using ten tons of honey annually in their manufacture. 



Aikin's Hoxey Cookies. — One teacupful extracted honey, 1 pint sour 

 cream, scant teaspoonful soda, flavoring if desired, flour to make a soft 

 dough. 



Soft Honev Cakk. — One cup butter, 3 cups honey, 2 eggs, 1 cup sour 

 milk, 2 teaspoonfuls soda, 1 teaspoonful ginger, 1 teaspoonful cinnamon, 4 

 cups flour. — Ghalon J'owls 



GixGEE Honey Cake. — One cup honey, l^ cup butter, or drippings, 1 

 tablespoonful boiled cider, in half a cup of hot water (or ^ cup sour 

 milk will do instead). Warm these ingredients together, and then add 1 

 tablespoonful ginger and 1 teaspoonful soda sifted in with flour enough to 

 make a sdff batter. V.ako in a flat pan. — Chalon Fowls. 



