3S4 ^4 Model n Bee Farm 



The following are among many excellent recipes given 

 in Mr. T. G. Newman's "Honey as Food and Medicine." 



"For Preserving FRUIT.-Extracted honey is superior 

 in every way. Add one-third as much honey as fruit, 

 boiling until the taste of the honey has evaporated. 



" Summer Drink. — Those engaged in harvesting and 

 other occupations tending to create thirst, will find the 

 following preparation a very palatable and healthful drink 

 in hot weather: — Take 12 gallons of water, 20 lbs. of 

 honey, and the white of 6 eggs. Boil one hour ; then 

 add cinnamon, ginger, cloves, mace, and a little rosemary. 

 When cold add a spoonful of yeast from the brewery. 

 Stir well, and in twenty-four hours it will be ready for use. 



" For Cooking Green Fruit use only extracted 

 honey, which being the only liquid, holds the fruit firm 

 and gives a very rich flavour. Sweeten or season with 

 spices to suit the taste, and cook slowly until done. Serve 

 dried fruit the same, only adding enough water to swell 

 the fruit. 



"Ginger Honey Cake. — Take if lbs. of honey, j lb. 

 of butter, i^ lbs. of flour, i ounce of ginger, \ ounce 

 ground allspice, i teaspoonful of carbonate of soda, 

 quartei of a pint of sour milk, cream if you choose, 3 

 eggs ; put the flour into a basin with the ginger and 

 allspice; mix these together, warm the butter and add it 

 with the honey to the other ingredients ; stir well ; make 

 the milk just warm and dissolve the soda in it, and make 

 the whole into a nice smooth paste with the eggs which 

 should be previously well whisked. Pour the mixture into 

 a buttered tin ; bake it from three-quarters to one hour ; 

 take the white of i egg and beat it up with a little sweet 

 milk, then brush the same over the top with a feather to 

 give it a glossy appearance. 



" Honey Sponge Cake is nice eaten warm, and con- 



