523 USES OP HONEY. 



852. Alsatian Ginger Bread: "Take, yellow honey 1 pound, 

 flour 1 pound, baking soda Va ounce. Dissolve the soda in a ta- 

 blespoonful of brandy, heat the honey and put in the flour and 

 the soda. Knead the whole carefully, and cut in lumps before 

 putting in the oven. 



"This mixture can be kept in the cellar for months and can 

 be used to make the 



"Lecfcerli: Add to the dough, chopped almonds V2 It-, pre- 

 served orange peel 2 drams, ditto lemon 1 dram, cinnamon % 

 dram, and 20 cloves, all finely powdered. Mix well and bake. ' ' 

 (Dennler, "Honey and Its Uses.") 



853. Honey Cake: Warm half a glass of milk with 14 pound 

 of sugar in a stew pan. Put in % of a pound of honey and boil 



• slowly. Then add 1 pound of flour, % dram of soda, and 

 knead, spread on a pan and bake for an hour." 



854. Italian "Croccante Di Mandorle": "Blanch two pounds 

 of almonds, by dipping in boiling water. Slice them with a 

 knife. Add the yellow peel of a lemon cut fine, some powdered 

 vanilla, and a few lumps of sugar flavored by rubbing them on 

 orange peel. Boil 2 pounds of good honey with an ounce of 

 olive oil or good unsalted butter, till it is reduced to thick 

 syrup. Then add the almonds, lemon, etc., a little at a time, 

 mix well, pour in a buttered tin pan and press the mixture 

 against the sides with a lemon peel. It should not be more than 

 half an inch thick. "When cool take the crisp cake out of the 

 vessel by warming it a little." (Sartori & Kauschenfels, 

 L'Apicoltura in Italia.) 



855. Muth's Honey Cake: 4 quarts of hot honey and 10 

 pounds of flour, with ground anise seed, cloves and cinnamon 

 to suit the taste. This is made into a dough and left to rest 

 for a week or two, when it is rolled out in cakes and baked. 

 The longer the rest, the better the cekes. 



Fruit jellies with honey: Take the juice of currants or other 

 fruits, and after adding a like quantity of honey, boil to a 

 jelly. Put in small tumblers, well sealed, in a dry room. 



856. HoNET-viNEGAR is superior in quality to all other 

 kinds, wine vinegar included. ' 



Tt takes from one to one and a half pounds of honey to 

 make one gallon of vinegar. Two good authorities on honey 



