FIFTY YEARS AMONG THE BEES 319 



Obbrlin Honey Cookies. — Three teaspoonfuls soda dissolved in 2 cups 

 warm honey, 1 cup shortening containing salt, 2 teaspoonfuls ginger, X cup 

 hot water, flour sufficient to roll. 



Honey Tea Cake. — One cup honey, ^ cup sour cream, 2 eggs, % cup 

 butter, 2 cups flour, scant % teaspoonful soda, 1 teaspoOnful cream of 

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



Honey Ginqer-snaps. — One pint honey, % lb. butter, 2 teaspoo-nfuls 

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

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



Honey Caramels. — 1 cup extracted honey of best flavor, 1 cup gran- 

 ulated sugar, 3 tablespoonsfuls 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 paraffin paper, such as grocers wrap butter in. 

 To make chocolate caramels, add to the foregoing 1 tablespoonful melted 

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

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

 out a spoonful and cooling it. If you get it too thick it will candy. Any- 

 other fruit juice just treat the same way. 



Moobb's Honey Gingee-snaps. — One pint of honey, one teaspoonful 

 of ginger, and one teaspoonful soda dissolved in a little water, and two 

 eggs. Mix all, then work in all the flour possible, roll very thin, and bake 

 in a moderately hot oven. Any flavoring extracts can be added, as you 

 may wish. 



Moore's Honey Jumbles or Cookies are made in the same way as the 

 above, without any sugar or syrup, but add some shortening. In using 

 honey for any kind of cakes, the dough must be as stiff with flour as pos- 

 sible, to keep them from running out of the stove. 



To Spice Apples, Pears, or Peaches.— One quart best vinegar, 1 

 quart of honey, % ounce each of cloves and stick cinnamon. Boil all 

 together 15 minutes, then put in the fruit, and cook tender. Put in a stone 

 jar with enough of the syrup to cover the fruit. It will keep as long as 

 wanted; 



For Sugar-curinq 100 Pounds of Meat. — Eight pounds of salt, 1 

 quart of honey, 2 ounces of saltpeter, and 3 gallons of water. Mix, and 

 boil until dissolved, then pour it hot on the meat. 



