RECIPES. 209 



pound of butter, 2 ounces of sugar, two eggs, one or two 

 table-spoonfuls of milk or cream ; then to a quart of 

 flour put two large tea-spoonfuls of baking-powder, and 

 mix sufficient of this prepared flour to make the paste 

 stiff as pound cake. Bake thin layers in tins, taking 

 care not to over bake. 



Another. — Soak three cups of dried apples over 

 night, chip slightly, and simmer in a pint of honey for 

 two hours ; then add three quarters of a pint more honey, 

 J of a pound of sugar, | a pound of melted butter, three 

 eggs, two tea-spoonfuls of baking-powder ; flavour with 

 cloves, cinnamon, powdered lemon, or orange-peel, or 

 ginger. Mix all together with enough flour to make a stiff 

 batter ; make into two cakes, and bake in a slow oven. 



Honey Pudding. — Three pints of thinly-sliced apples, 

 one pint of honey, one pint of maize-meal, small piece 

 of butter, one tea-spoonful of carbonate of soda, the 

 juice of two lemons and their grated rinds. Stir the 

 dry soda into the honey ;_ then add the apples, melted 

 butter, and a little salt ; now add the femon-rind and 

 juice, and at once stir in the flour. Bake one hour; 

 serve hot or cold with sauce. 



Honey Vinegar is made as follows : " Put I a pound 

 of honey to a quart of water, boiling hot ; mix well, and 

 expose to the greatest heat of the sun without closing 

 vessel containing it, but sufficiently so to keep out 

 insects. In about six weeks this liquor becomes acid 

 and changes to strong vinegar, and of excellent quality. 

 The broken combs, after being drained, may be put in 

 as much water as will float them, and well washed. 

 The linens, also, and sieves which have been used for 

 draining honey, may be rinsed in the same water, and 

 with this make the vinegar; first boil and scum it before 

 mixing it with the honey. 



