FIPTY "VKAKS AMONG TPIE BEKS 317 



and if it has had enough hot days there through the summer, it will stand 

 the freezing of winter ; for under ordinary circumstances freezing cracks the 

 combs, and hastens granuhition or candying. 



GRANULATED HOXKV TO EELIQUEFY. 



When honey is kept for any length of time it has a tendency to change 

 from its clear liquid condition, and becomes granulated or candied. This is 

 not to be taken as any evidence against its genuineaiess, but^ rather the 

 contrary. Some prefer it in the candied state, but the majority prefer it 

 liquid. It is an easy matter to restore it to Its formeir liquid condition. 

 Simply keep it in hot water long enough, &ut not too hot. If heated above 

 160 degrees there is danger of spoiling the color and ruining the flavor. 

 Remember that honey co-ntains the most delicate of all flavors — that of the 

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

 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 stovei, 

 but do not let the water bo-il. It may take half a day or longer to melt the 

 honey. If the honey is set directly on thei 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. 



HOKBY COOKING RECUSES. 



Honey Gems. — Two quarts flour, 3 tablespoonfuls melted lard, % pint 

 honey, ^ pint of molasses, 4 heaping tableepoonfuls brown sugar, l^^ level 

 tablespoonfuls soda, 1 level teaspoonful salt, 1/3 pint water, ^ teaspoonful 

 extract vanilla. 



Honey Jumbles. — Twa quarts flour, 3 tablespoonfuls melted lard, 1 

 pint honey, M- pint molasses, l^/^ level tablespoonfuls soda, 1 level tea- 

 spoonful salt, Vi pint water, % teaspoonful vanilla. 



The jumbles and the gems immediately preceding are from recipes 

 used by bakers and confectioners on a large scale, one firm in Wisconsin 

 alone using ten tons of honey annually in their manufacture. 



Aikin's Honey CooiaES. — One teacupful extracted honey, 1 pint sour 

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

 dough. 



Soft Honey Cake. — One cup butter, 2 cups honey, 2 eggs, 1 cup sour 

 milk, 2 teaspoonfuls soda, 1 teaspoonful ginger, 1 teaspoonful cinnamon, 4 

 cups flour. — ChcUon Fowls. 



Ginger Honey Cake. — One cup honey, % cup butter, or drippings, 1 

 tableepoonful boiled cider, in half a cup of hot water (or Vb cup sour 

 milk will do instead). Warm these ingredients together, and then add 1 

 tablespoonfal ginger and 1 teaspoonful soda sifted in with flour enough to 

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



