HONEY, AS FOOD AND MEDICINE 
Butrer HONEY CAxe.—All pronounce this cake excel- 
fent: One pintof flour, 1 tablespoonfulof butter, 1 teaspoon- 
ful of soda, 2 teaspconfuls of cream tartar, and honey 
sufficient to make a thick batter; spread aboutan inch thick, 
and bake in a hot oven. 
GINGER IlONEY CAKEs.—A German gives the following 
receipt for inaking a superior quality of fine honey cakes: 
Let « pound of honey boil up ina brass kettle, then add to it 
one pound of sifted sugar, 4 lb. of coarsely ground almonds, 
2 whole eggs, the yellow peel of a lemon, grated, a little 
eandied orange peel and citronate ground fine; then grad- 
ually add cardamins, cloves, cinnamon, and about % Ib. of 
tine flour, and stirring diligently. After having mixed the 
whole well, add 14 ounce of potash, dissolved in a little water 
and a glass of rum; then convey the whole mass upon it 
vermicelli board, covered with flour, knead with it as much 
tlour as will be necessary to form a dough, roll this dough 
out to the thickness of a lead pencil, cut it into sizes to suit 
you, and bake it upon a baking-tin at a moderate heat, until 
light brown. By covering the pieces while hot. with a boiled 
solution of sugar, using a brush in doing it, the cakes will 
gain a pretty color and greater sweetness. 
HoNEY SPONGE CAKE.—Two-thirds of a breakfast cup of 
sour cream, 3 cupsful of flour, an even teaspoonful of soda, 
1 cup of butter, 3 eggs, 14 Ibs. of honey, 1 tablespoonful of 
cinnamon, 4 tablespoonful of allspice, and a little extract of 
lemon; mix the spices with the flour;. put the soda in the 
milk and stir well, that all the ingredients may thoroughly 
mix; beat the cake well for another 5 minutes; put it ina 
buttered tin—bake from one-half to three-quarters of an 
hour. This is niceeaten warm. I used buckwheat honey for 
those at the Convention. 
GIneEeR HONEY Cake.—Take 1% lbs. of honey, Y¥ Ib. of 
butter, 144 Ibs. of flour, 1 ounce of ginger, 44 ounce of ground 
allspice, 1 teaspoonful of carbonate of soda, 4 of a pint of 
sour milk, cream if you choose, 3 eggs; put the flour into a 
basin with the ginger and allspice ; mix these together, warm 
the butter and add it with the honey to the other ingredients ; 
stir well; make the milk just warm and dissolve the soda in 
it, and make the whole into a nice, smooth paste with the 
eggs which should be previously well whisked; pour the 
mixture into a buttered tin—bake it from % to1 hour; take 
the white of 1 egg and beat it up with a little sweet wilk and 
take a feather and brush the top; this will give it a glossy 
appearance. This cake can be baked in 2 equal pie tins. 
Honey Cooxizs.—One pint honey ; 44 cup butter; 1 cup 
sweet milk; 2 eggs; 14 a grated nutmeg. Beat the eggs and 
honey together until they froth, then add the butter anc 
milk; use yeast powder wita the flour. 
