318 FORTY YEARS A^IONG THE BEES. 



namon. Cook several hours, stirring often to prevent burning. If the 

 vinegar is very strong, use part water. 



Howell's Hard IIoney-Cake.— Take 6 pounds of flour, 3 pounds 

 honey, iVz pounds of sugar, i '/4 pounds butter, 6 eggs, ^ ounce saleratus; 

 ginger to your taste. Have the flour in a pan or tray. Pack a cavity in 

 the center. Beat the honey and yolks of eggs together well. Beat the 

 butter and sugar to cream, and put into the cavity in the flour; then add 

 the honey and yolks of the eggs. Mix well with the hand, adding _a little 

 at a time, during the mixing, the >$ ounce of saleratus dissolved in boil- 

 ing water until it is all in. Add the ginger, and finally add the whites of 

 the 6 eggs, well beaten. Mix well with the hand to a smooth dough. 

 Divide the dough into 7 equal parts, and roll out like gingerbread. Bake 

 in ordinary square pans made for pies, from iox:4 inch tin. After put- 

 ting into the pans, mark off the top in i/$-inch strips with something sharp. 

 Bake an hour in a moderate oven. Be careful not to burn, but bake well. 

 Dissolve sugar to glaze over top of cake. To keep the cake, stapd on end 

 in an oak tub, tin can, or stone crock — crock is best. Stand the cards up 

 so the flat sides will not touch each other. Cover tight. Keep in a cool, 

 dry place. Don't use until three months old, at least. The cake improves 

 with age, and will keep good as long as you will let it. Any cake sweet- 

 ened with honey does not dry out like sugar or molasses cake, and age 

 improves or develops the honey-flavor. This recipe has been used with 

 unvarying success and satisfaction for 100 years in the family that reports. 

 A year's supply of this cake can be made up at one time, if desired. 



Maria Eraser's Honey-Jumbles. — Two cups honey, i cup butter, 4 

 eggs (mix well), i cup buttermilk (mix), i good quart of flour, i level 

 teaspoonful soda or saleratus. If it is too thin, stir in a little more flour. 

 If too thin it will fall. It does not want to be as thin as sugar-cake. Use 

 very thick honey. Be sure to use the same cup for measure. Be sure to 

 mix the honey, eggs and butter well togther. 



Honey Fruit-Cake. — Take il4 cups of honey, 2-3 cup of butter, J^ 

 cup of sweet milk, 3 eggs well beaten, 3 cups of flour, 2 teaspoonfuls of 

 baking-powder, -■ cups raisins, i teaspoonful each of cloves and cinnamon. 



Honey Gincer-Snaps. — One pint honey. 1^ pound of butter, 2 tea- 

 spoonfuls of ginger, boil together a few minutes, and when nearly cold put 

 in flour until it is stiff, roll out thinly and bake quickly. 



Mrs. Minnick's Soft Honey-Cake. — Put scant teaspoonful soda in 

 teacup, pour 5 tablespoonfuls hot water on the soda; then fill the cup with 

 extracted honey. Take H cup of butter and i egg and beat together; add 

 2 cups of flour and i teaspoonful of ginger; stir all together, and bake in a 

 Z'cry slow oven. 



Honey-Cake. — One quart of extracted honey, ^ pint sugar, y^ pint melt- 

 ed butter, I teaspoonful soda, dissolved in ^ teacup of warm water, ^ of a 

 nutmeg and i teaspoonful of ginger. Mix these ingredients, and then work in 

 flour and roll. Cut in thin cakes and bake on buttered tins in a quick 

 oven. 



REMEDIES USING HONEY. 



Honey and Tar Cough-Cure. — Put i tablespoonful liquid tar into a 

 shallow tin dish, and place it in boiling water until the tar is hot. To this 

 add a pint of extracted honey, and stir well for half an hour, adding t<i it 

 a level teaspoonful pulverized borax. Keep well corked in a bottle. Dose^ 



