312 FIFTY YEARS AMONG THE BEES 



an hour in a moderate oven. Be careful not to burn, but bake well. Dis- 

 solve sugar to glaze over top of cake. To keep the cake, stand on end in an 

 oak tub, tin can, or stone crock — crock is best. Stand the cards up so the 

 flat sides will not touch each o^her. Cover tight. Keep in a cool, dry place. 

 Don't use until three months old, at least. The cake improves with age, 

 and will keep good as long as you will let it. Any cake sweetened with 

 honey does not dry out like sugar or molasses cake, and age improves or 

 develops the honey-flavor. This recipe has been used with unvarying success 

 and satisfaction for 100 years in the family that, reporis. A year's supply 

 of this cake can be made up at one time, if desired. 



Maria Fraser's Honey Jumbles. — Two cups honey, 1 cup butter, 4 

 eggs (mix well), 1 cup buttermilk (mix), 1 good quart of flour, 1 level 

 teaspoonful soda or saleratus. If it is too thin, stir in a little more flour. 

 If too thin it will fall. It does not want to be as thin as sugar-cake. Use 

 very thick honey. Be f-ure to use the same cup fnz- measure, and to mix 

 the honey, eggs, and butter well together. 



Honey Fruit Cake. — Take 1% cups of honey, 2-3 cup of butter, i/^ 

 cup of sweet milk, 3 eggs well beaten, 3 cups of flour, 2 teaspoonfuls of 

 baking-no'wder, 2 cups raisins, 1 teaspoonful each of (■]o\'es and cinnamon, 



Honey Ginger-snaps. — One pint honey, % pound of butter, 2 tea- 

 spoonfuls of ginger, boil together a few minutes, and when nearly cold put 

 in flour until it is stiff, roll out thinly and bake quickly. 



Mrs. Minnick's Soft Honey Cake. — Put scant teaspoonful soda in 

 teacup, pour 5 tablespoonfuls hbt water on the soda; then fill the cup vrith 

 extracted honey. Take ^/^ cup of butter and 1 egg and beat together; add 

 2 cups of flour and 1 teaspoonful of ginger; stir all together, and bake in 

 fi very .slow oven. 



Honey Cakr — One quart of extracted honey, Vb pint sugar, V2 pint 

 melted butter, 1 teaspoonful soda dissolved in Vz teacup warm water, ^2 

 of a nutmeg and 1 teaspoonful of ginger. Mix these ingredients, and then 

 work in flour and roll. Cut in thin cakes and bake on buttered tins in a 

 r/iiick oven. 



REMEDIES USING HONEY 



Honey and Tar Cough Cure. — Put 1 tablespoonful liquid tar into a 

 shallow tin dish, and place it in boiling water until the tar is hot. To this 

 add a pint of extracted honey, and stir well for half an hour, adding to it 

 a level teaspoonful pulyerized borax. Keep well corked in » bottle. Dose, 

 1 teaspoonful every one, two, or three hours, according to severity of cough. 



Honey as a Tape-worm Remedy. — Peeled pumpkin seeds, 3 ounces; 

 honey, 2 ounces; water, 8 ounces. Make an emulsion. Take half, fasting, 



