316 FORTY YEARS AMONG THE BEES. 



few minutes, and the honey will melt gradually, and the flavor will per- 

 meate all through the cake. To be eaten with milk. 



Oberlin Honey Layer-Cake. — 2-3 cup butter, i cup honey, 3 eggs 

 beaten, J/^ cup milk. Cream the butter and honey together, then add the 

 eggs and milk. Tlien add z cups of flour containing iH teaspoonfuls 

 baking-powder previously stirred in. Then stir in flour to make a stiff 

 batter. Bake in jelly-tins. When the cakes are cold, take finely-flavored 

 candied honey, and after creaming it, spread between the layers. 



Honey Nut-Cakes. — 8 cups sugar, 2 cups honey, 4 cups milk or water. 

 I lb. almonds, i lb. English walnuts, 3 cents' worth each of candied lemon 

 and orange peel, 5 cents' worth citron (the last three cut fine), 2 large 

 tablespoonfuls soda, 2 teaspoonfuls cinnamon, 2 teaspoonfuls ground cloves. 

 Put the milk, sugar, and honey on the stove to boil 15 minutes; skim off 

 the scum, and take from the stove. Put in the nuts, spices, and candied 

 fruit. Stir in as much flour as can be done with a spoon. Set away to 

 cool, then mix in the soda (don't make the dough too stiff) . Cover up 

 and let stand over night, then work in enough flour to make a stiff dough. 

 Bake when you get ready. It is well to let it stand a few days, as it will 

 not stick so badly. Roll out a little thicker than a common cooky, cut in 

 any shape you like. 



This recipe originated in Germany, is old and tried, and the cake 

 will keep a year or more. — Mrs. E. Smith. 



Muth's Honey-Cakes. — i gallon honey (dark honey is best), 15 

 eggs, 3 pounds sugar {a little more honey in its place may be better), 1Y2 

 02. baking-soda, 2 oz. ammonia. 3 lbs, almonds chopped up, 2 lbs. citron, 

 4 oz. cinnamon, 2 oz«. cloves. 2 oz. mace, 18 lbs. flour. Let the honey come 

 almost to a boil; then let it cool off and add the other ingredients. Cut 

 out and bake. The cakes are to be roasted afterward with sugar and white 

 of eggs. 



Oberlin Honey-Cookies. — 3 teaspoonfuls soda dissolved in 2 cups warm 

 honey, i cup shortening containing salt, 2 teaspoonfuls ginger, i cup hot 

 water, flour sufficient to roll. 



Honey T'ea-Cake.— i cup honey, Y2 cup sour cream. 2 eggs, J^ cup 

 butter, 2 cups flour, scant Y2 teaspoon ful soda, i teaspoon ful crcam-of- 

 tartar. Bake 30 minutes in a moderate oven. — Miss M. Candler. 



Honey-Ginger-Snaps. — i pint honey, ^ lb. butter, 2 teaspoonfuls gin- 

 ger. Boil together a few minutes, and when nearly cold put in flour until 

 it is stiff. Roll out thin, and bake quickly. 



Honey-Caramels. — i cup extracted honey of best flavor, i cup granu- 

 lated sugar, 3 tablespoonfuls sweet cream or milk. Boil to "soft crack," 

 or until it hardens when dropped into cold water, but not too brittle — just 

 so it will form into a soft ball when taken in the fingers. Pour into a 

 greased dish, stirring in a teaspoonful extract of vanilla just before taking 

 off. Let it be ^ or ^ inch deep in the dish; and as it cools, cut in squares 

 and wrap each square in paraffine paper, such as grocers wrap butter in. 

 To make chocolate-caramels, add to the foregoing i tablespoon ful melted 

 chocolate, just before taking off the stove, stirring it in well. For choco- 

 late-caramels it is not so important that the honey be of best quality. — 

 C. C. Miller. 



Honey Grape-Jelly. — Stew the grapes until soft; mash and strain 

 them through cheese-cloth, and to each quart of juice add one quart of 

 honey, and boil it until it is thick enough to suit. Keep trying by dipping 



