FORTY YEARS AMONG THE BEES. 315 



Remember that honey contains the most delicate of all flavors — that of 

 the flowers from which it is taken. A good way is to set the vessel con- 

 taining the honey inside another vessel containing hot. water, not allowing 

 the bottom .of the one to rest directly on the bottom of the other, but 

 putting a bit of wood or something of the kind between. Let it stand on 

 the stove, but do not let the water boil. It may take half a day or longer 

 to melt the honey. If the honey is set directly on the reservoir of a 

 cook-stove, it will be all right in a few days. In time it will granulate 

 again, when it must again be melted. 



HONEY-COOKING RECIPES. 



Honey-Gems. — 2 quarts flour, 3 tablespoonfuls melted lard, ^ pint 

 honey, yi pint of molasses, 4 heaping tablespoonfuls brown sugar, I'Z 

 level tablespoonfuls soda, i level teaspoonful salt, 1-3 pint water, yi tea- 

 spoonful extract vanilla. 



HoNEY-JuMBLES. — 2 quarts flour, 3 tablespoonfuls melted lard, i pint 

 honey, 'A pint molasses. I'/i level tablespoonful soda, i level teaspoonful 

 salt, i4 pint water, yi teaspoonful vanilla. 



The jumbles and the gems immediately preceding are from recipes used 

 by bakeries and confectioners on a large scale, one firm in Wisconsin alone 

 using ten tons of honey annually in their manufacture. 



Aikin's Honey-Cookies. — i teacupful extracted honey, i pint sour 

 cream, scant teaspoonful soda, flavoring if desired, flour to make a soft 

 dough. 



Soft Honey-Cake. — i cup butter, 2 cups honey, 2 eggs, i cup sour 

 milk, 2 teaspoonfuls soda, i teaspoonful ginger, i teaspoonful cinnamon, 

 4 cups flour. — Chalan Fowls. 



Ginger Honey-Cake. — i cup honey, 14 cup butter, or drippings, i 

 tablespoonful boiled cider, in half a cup of hot water (or ]4 cup sour 

 milk will do instead). Warm these ingredients together, and then add i 

 tablespoonful ginger and i teaspoonful soda sifted in with flour enough to 

 make a soft batter. Bake in a flat pan. — Chalon Fowls. 



Oberlin Honey Fruit-Cake. — Vz cup butter, 54 cup honey, 1-3 cup 

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

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

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

 the beaten eggs, "then the soda dissolved in a little warm water; add spices 

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

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



Honey Popcorn Balls. — Take i pint extracted 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. 



Honey Shortcake. — 3 cup*s flour, 2 teaspoonfuls baking-powder, i 

 teaspoonful salt, 54 cup shortening, i'/$ 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 J-^ pound of the best- 

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

 it should be slightly warmed or creamed with a knife). Let it stand a 



