HONEY, AS FOOD AND MEDICINE, 
Hamspura Honey CAxe.—The flour intended for this 
cake should be well dried and sifted before being weighed ; 
then take twelve pounds of flour and twelve pounds of honey ; 
bring the honey to a boiling heat, pour it in the flour, an 
mix thoroughly. Dissolve two and a half ounces of pearlash 
in two gills ot rose-water, the evening before; take one 
pound of butter or lard, two table-spoonful of West India 
rum, the grated rind of two lemons, the candied or sugar- 
coated rind of two oranges, and a very small quantity of 
pounded cloves. The solution of pearlash is to be added 
when the dough has become cool, and the mass must be 
thoroughly kneaded. The dough may be prepared several 
days in advance of the baning. 
ONEY Brown CAKE.—'To four pounds of flour take four 
pounds of honey, one-half pound of pulverized loaf or lump 
sugar, one-half ounce of Canella, three ounces of lard, a 
sniall quantity of cloves, one ounce of pearlash, one gill of 
ro3e-water, and two spoonsful of rum or French brandy. 
The honey and lard are to be incorporated by boiling, and 
when again cooled off, add the pearlash previously dissolved 
in the rose-water. JXnead the mass well, let it stand several 
days, and then work it over again very thoroughly. Some 
persons prefer to omit the cloves, and substitute for them 
pounded cardamon seeds, grated lemon pecl, or sugar-coated 
orange pocl. 
HonrY APPLE CAKES.—Soak three cups of dried apples 
over night; chop slightly, and simmer in two coffee cups of 
honey for two hours, then add one-and-a-half coffee cups of 
honey, one-half coffee cup of sugar, one coffee cup of melted 
butter, three eggs, two teaspoonsful saleratus ; cloves, cinna- 
mon, powdered lemon or orange peel, and ginger syrup, if 
you haveit. Mix all together, add the apples and then flour 
enough for a stiff batter. Bake in a slowoven. This will 
make two good sized cakes. 
Honey Frvit CAKkE.—Four eggs, 5 cups of flour, 2 cups 
of honey, 1 teacupful butter, 1 cup sweet milk, 2 teaspoonsful 
cream of tartar, 1 teaspoonful soda, 1 1b. raisins, 1 1b. cur- 
rants, 3 1b. citron, 1 teaspoonful each cloves, cinnamon and 
nutmtg; bake ina large loaf in a slowoven. This will be 
nice months after baking as well as when fresh. 
Honey SPONGE CAKE.—One large coffee cup full of honey, 
one cup of flour, five eggs. Beat elke and honey together, 
beat the whites to a froth ; mix all together, stirring as little 
as possible ; flavor with lemon juice or extract. 
RAILROAD HoNEY CAKE.—One cup of honey, one heaping 
cup flour, one teaspoonful cream tartar, half teaspoonful soda, 
three eggs and a little lemon juice; stir all together ten min. 
utes. Bake twenty minutes in a quick oven. 
