494 USES OF HONEY. 



der seeds, cloves, and cinnamon, all powdered fine. Knead care- 

 fully, as you would bread. Let it rise two hours in a warm place, 

 spread in pans and bake in a moderately warm oven. Ten or 

 twelve minutes will do, if the cakes are thin. As soon as the cake 

 resists to the touch of the finger it is done. Before baking, it 

 may be decorated with almonds, preserved lemon peel, etc. 

 Wheat flour makes good ^^ pain-d^epice," but some prefer rye 

 flour. Fall honey is preferable for it, on account of its stronger 

 taste . ' ' — UApiculteur. 



The spices may be varied according to taste. Some add 

 powdered ginger, or grated lemon or orange peel. 



851. Crisp ginger bread can be made by mixing in it a 

 quantity of broken almonds, blanched by dipping in boil- 

 ing water, hazel-nuts, English walnuts, etc. The same 

 dough, in skilled hands, with different seasonings, will 

 make a variety' of dainties, all with honey. 



Instead of lard or butter, artistic cooks use olive oil to 

 grease the pans ; in America, cotton seed oil takes its place, 

 and is good. The Italians sometimes use beeswax. 



852. Alsatian Ginger Bread: "Take, yellow honey 1 pound, 

 flour 1 pound, baking soda J ounce. Dissolve the soda in a table- 

 spoonful of brandy, heat the honey and put in the flour and the 

 soda. Knead the whole carefully, and cut in lumps before put- 

 ting in the oven. 



" This mixture can be kept in the cellar for months and can be 

 used to make the 



^'■Leckerli : Add to the dough, chopped almonds j .lb., preserved 

 orange peel 2 drams, ditto lemon 1 dram, cinnamon ^ dram, and 

 20 cloves, all finely powdered. Mix well and bake." (Dennlbr, 

 " Honey and its Uses." ) 



S53. Honey Cake. Warm half a glass of milk with \ pound of 

 sugar in a stew pan. Put in | of a pound of honey and boil slowly. 

 Then add 1 pound of flour, J dram of soda, and knead, spread on 

 a pan and bake for an hour. 



854. Italian " Crocaante Di MandorW'' : " Blanch two pounds 

 of almonds, by dipping in boiling water. Slice them with a knife. 

 Add the yellow peel of a lemon cut fine, some powdered 

 vanilla, and a, few lumps of sugar flavored by rubbing them on 

 orange peel. Boil 2 pounds of good honey with an ounce of olive 



