FIFTY YEARS AMONG THE BEES 309 



Obi'RLi.v HnxEY Fkl IT Cakk — Half fuy butter, %_ cup honey, 1-3 cup 

 apple jelly or boiled cider, 2 eggs well beaten, 1 teaspoonful soda, 1 tea- 

 spoonful each of cinnamon, cloves, and nutmeg, 1 teacupful each of raisins 

 and dried currants. Warm the butter, honey, and apple jelly slightly; add 

 the beaten eggs, then the soda dissolved in a little vi'arm water; add spices 

 and flour enough to make a stiff batter, ihen stir in the fruit and bake in a 

 slow oven. Keep in u covered jar several weeks before using. 



HONKY PorcoRX Bat.t.s. — Take i pint extra-.ted honey; put it into an 

 iron frying-pan, and boil until very thick ; then stir in freshly popped corn, 

 and when cool mold into balls. These will especially delight the children. 



HoxRY Shoktcake. — Three cups tlour, 2 teaspoonfuls liaking-powdsr, 1 

 teaspoonful salt, % cup shortening, IVz cups sweet milk. Roll quickly, and 

 bake in a hot oven. When done, split the cake and spread the lower half 

 thinly with butter, and the upper half with % pound of the best-flavored 

 honey. (Candied honey is preferred. If too hard to spread well it should 

 be warmed or creamed with a knife.) Let it stand a few minutes, and thu 

 honey will melt gradually, and the flavor will permeate all through the cake. 

 To be eaten with milk. 



Oberlin Honev Layer Cake. — Two-thirds cup butter, 1 cup honey, 3 

 eggs beaten, Yz cup milk. Cream the butter and honey together, then add 

 the eggs and milk. Then add 2 cups of flour containing 1^ teaspoonfuls 

 baking-powder previously stirred in. Then stir in flour to make a stiff 

 batter. Bake in jelly-tins. When the cakes are cold, take finely flavore,! 

 candied honey, and, after creaming it, spread between the layers. 



Honey Nut-Cakes. — Eight cups sugar, 2 cups honey, 4 cups milk or 

 water, 1 pound almonds, 1 pound English walnuts, 3 cents' worth each of 

 candied lemon and orange peel, 5 cents' worth citron (the last three cut 

 fine), 2 large tablespoonfuls soda, 2 teaspoonfuls cinnamon, 2 teaspoonfuls 

 ground cloves. Put the milk, sugar, and honey on the stove to boil 15 

 minutes ; skim off the scum, and take from the stove. Put in the nuts, 

 spices, and candied fruit. Stir in as much flour as can be done with a 

 spoon. Set away to cool, then mix in the soda (don't make the dough too 

 stitt). Cover up and let stand over niijht, then work in enough flour to 

 make a stiff dough. Bake when you get ready. It is well to let it stand a 

 few days, as it will not stick so badly. Roll out a little thicker than a 

 common cooky, cut in any shape you like. 



This recipe oriziuated in Germany, is old and tried, and the cake will 

 keep a year or more. — Mrs. E. Smith. 



Mtjtk-'s Hoxfy Cakes. — One gallon honey (dark honey best), 15 eggs, 

 3 pounds sugar (a little more honey in its place may be better), ll^ oz. 

 baking'-soda, 2 oz. ammonia, 2 lbs. almonds chopped up, 2 lbs. citron, 4 oz. 

 cinnamon, 2 oz. cloves, 2 oz. mace, 18 lbs. flour. Let the honey come almost 

 to a boil; then let it cool and add the other ingredients. Cut out and hake. 

 The cakes are to be frosted afterward with sugar and white of eggs. 



