170 A Modern Bee- Farm 



20 lbs. of honey, and the white of 6 eggs. Boil one hour ; then 

 add cinnamon, ginger, cloves, mace, and a little rosemary. When 

 cold add a spoonful of yeast from the brewery. Stir well, and in 

 twenty-four hours it will be ready for use. 



" For cooking green fruit use only extracted honey, which being 

 the only liquid, holds the fruit firm and gives a very rich flavour. 

 Sweeten or season with spices to suit the taste, and cook slowly 

 until done. Serve dried fruit the same, only adding enough water 

 to swell the fruit. 



" To make Ginger Honey Cake, take if lbs. of honey, \ lb. of 

 butter, \\ lbs. of flour, i ounce of ginger, | ounce ground allspice, 

 I teaspoonful of carbonate of soda, quarter 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 

 three quarters to one hour ; take the white of i egg and beat it up 

 with a little sweet milk, then brush the same over the top with a 

 feather to give it a glossy appearance. 



" Honey Sponge Cake is nice eaten warm, and consists of two- 

 thirds of a breakfast cup of sour cream, 3 of flour, an even teaspoon- 

 ful of soda, I cup of butter, 3 eggs, ijlbs. of honey, i tablespoonful 

 of cinnamon, \ ditto 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 five minutes'; put it in a buttered tin — bake from one- 

 half to three-quarters-of an-hour. 



" Butter Honey Cake is pronounced by all to be excellent. One 

 pint of flour, i tablespoonful of butter, i teaspoonful of soda, 2 

 ditto of cream of tartar, and honey sufficient to make a thick 

 batter. Spread out an inch thick, and bake in a hot oven. 



"To make Mead, not inferior to the best foreign wines, put 

 3 lbs. of the finest honey to two gallons of water, two lemon peels 

 to each gallon ; boil it half-an-hour, and skim well. Put in the 



