523 USES OP HONEY. 



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

 flour 1 pound, baking soda % 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 



"Leckerli: Add to the dough, chopped almonds % lb., pre- 

 served orange peel 2 drams, ditto lemon 1 dram, cinnamon V^ 

 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 % 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 & Eauschenfels, 

 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 cakes. 



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. Honey-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 



