HONEY, AS FOOD AND MEDICINE. 
Honey TEA Cakes.—Three pounds and a half of flour; 
one pound and a half of honey; half a pound of sugar ; half 
a pound of butter; half a nutmeg grated; one tablespoonful 
of ground ginger; one teaspoonful of saleratus, or carbonate 
of soda. Mix the sugar with the flour and grated ginger, and 
work the whole into a smooth dough with the butter beaten 
to a cream, the honey and saleratus, or soda, dissolved in a 
little hot water. Roll it a quarter of an inch thick, cut it 
into small cakes, and bake them twenty-five minutes in a 
moderate oven. 
Tlonry Cooxres.—Mix a quart of extracted honey with 
half a pound of powdered white sugar, half a pound of 
fresh butter and the juice of two oranges or lemons. Warm 
these ingredients slightly, just enough to soften the butter, 
and then stir the mixture very hard, adding a grated nut- 
meg. Mix in gradually two pounds or less of sifted flour 
make it into a dough just stiff enough to roll out easy, an 
beat it well all over with a rolling pm; then roll it out into a 
large sheet half an inch thicl-, cut it into round cakes with 
the top of a tumbler dipped frequently in flour, lay them in 
shallow tin pans slightly buttered, and bake them. 
Honey Caxes.—Three cups of honey, four cups sour milk, 
half cup butter, soda to sweeten the milk; mix rather stiff. 
HioNEY GINGER SNAPS.—One pint honey, 4 lb. of butter, 
2 teaspoonfuls of ginger, boil together a few minutes, and 
when nearly cold put in flour until it is stiff, roll out thinly 
and bake quickly. 
Honry Puppine.—Three pints thinly sliced apples, one 
pe honey, one pint flour, one pint corn-meal, small piece 
utter, one teaspoonful soda, the juice of two lemons and 
their grated rinds; stir the dry soda into the honey, then add 
the apples, melted butter and a little salt; now add the 
lemon rind and juice and at once stir inthe flour. Bake one 
hour. Serve hot or cold with sauce. 
| GRAPES PRESERVED Wiru Honry.—Take 7 lbs. of sound 
grapes on the stem, the branches as perfect as possible, pack 
them snugly without breaking, in a stone jar. Make a 
syrup of 4 Ibs. of honey, 1 pint good vinegar, with cloves and 
cinnamon. to suit, (about three ounces of each) boil well 
together for twenty minutes, skim well, then turn boiling 
hot over the grapes and seal immediately. They will keep 
for years, if you wish, and_are exceedingly nice. Apples, 
peaches and plums may be done in this way. 
PRESERVING Fruits.—Put honey and fruit in a vessel, 
then put the vesselin a kettle of water and boil, the same as 
with sugar. 
Honey Liquorice.—Honey and a strong infusion of liquo- 
rice boiled to a proper consistency. 
