9 
l4 
11 
to rest directly on the bottom of the other, 
but putting^ a bit of shing^le or something- 
of the kind between. Let it stand on the 
stove, but do not let the water boil. It 
may take half a day or longer to melt the 
honey. If the honey is set directly on the 
reservoir of a cook-stove it will be all right 
in a few days, in time it will granulate 
again, when it mus^t again be melted. 
A. I. Root says, Honey that has been 
kept some time, especially if it is not very 
ripe and thick, may need sterilizing before 
it is fit for those who have weak digestion. 
Dr. Kellogg, of Battle Creek, Mich., strong- 
ly emphasizes this point. AU that is nec- 
essary is to heat the honey as above. If it 
is inclined to be rather thin at moderate 
temperatures, set it a back oven and let 
it ripen slowly until it is so thick that you 
may turn over a spoonful without spilling 
the contents. Such hone^ will almost al- 
v^ays be found wholesome and more easily 
digested than any form of sugar." 
Aside from its use in an unchanged state 
as a direct accompaniment of bread or bis- 
Various Uses honey is used by ba- 
Of Honey. kers in manufacturing 
some of their choicest wares. An advan- 
tage in using honey for any thing in the 
line of cake is its keeping qualities. Even 
if the cake should become dry, close it up 
in a bread-can for a time and its freshness 
will return. 
Houey is used in medicines, and is the 
base of many of the cough cures and 
salves. For candy, honey is far more 
wholesome than cane sugar. 
Very many of the so-called honey cook- 
incr - recipes are apt to be worse than 
notbinfiT : for when the ingredients are put 
togeth^i'^a.rid made into a cake, the fesult 
is simply vile. The recipes given below 
have been tested, and every one is guaran- 
teed to be good. The honey-jumble recipe, 
for instance, is especially good, as is the 
honey-cake recipe by Maria Fraser. 
Honey Cooking-recipes. 
Honey-gems.— 2 qts. flour, 3 tablespoon fuls melted 
lard, 44 pint honey, ^ pt. molasses, 4 heaping table- 
spoonfuls brown sugar, 1J4 level tablespoonfuls soda. 
1 level teaspoonful salt, ^ pint water, teaspoouful 
extract vanilla. 
Honey -}umble5. — 2 quarts flour. 3 table spoooi fuls 
melted lard, 1 pt. houey, ^ pt. raolasses, 1% level ta- 
blespoonfuls soda, 1 level teaspoonful salt, pint wa- 
ter, J4 teaspoonful vanilla. 
These jumbles and the gems immediately preceding 
are from recipes used by bakeries and confectioueries 
on a large scale, one firm in Wisconsin alone using 
ten tons of houey annually in their manufacture. 
Honey-cake or Cookies without sugar or molasses. 
Two cups honey; one cup butter; four eggs (mix 
well); one cup buttermilk (mix); one good quart 
flour; one level teaspoonful soda or saleratus. If it is 
too thin, stir in a little more flour. If too thin it will 
fall. It does not want to be as thin as sugar-cake. 
I use very thick honey. Be sure to use the same cup 
for measure. Be sure to mix the honey, eggs, and 
butter well together. You can make it richer if you 
like by using clabbered cream instead of buttermilk. 
Bake in a rather slow oven, as it bunas very easily. 
To make the cookies, use a little more flour, so that 
they will roll out well without sticking to the board. 
Any kind of flavoring will do. I use ground orange- 
peel mixed soft. It makes a very nice ginger-bread. 
Maria Fraser. 
Howell Honey»cake.— (It is a hard cake). Take 6 
lbs. flour. 8 lbs. honey. lbs. sugar, \ % lbs. butter, 6 
eggs. '4 02. saleratus: ginger to your taste. Direc- 
tions for mixing. — Have the flour in a pan or tray. 
Pack a cavity in the center. Beat the honey and yolks 
of eggs together Beat the butter and sugar to 
cream, and put into the cavity in the flour; then add 
the honey and yolks of the eggs. Mix well with the 
hp.nd, adding a little at a time, during the mixing, the 
^ oz. saleratus dissolved in boiling water until it is all 
in. Add the ginger, and finally add the whites of the 
6 eggs, well beaten. Mix well with the hand to a 
smooth dough. Divide the dough into 7 equal parts, 
and roll out like gingerbread. Bake in ordinary 
square pans made for pies; from 10x14 tin. After put- 
ting into the pans, mark off the top in ^-iuch strips 
with something sharp. Bake an hour in a moderate 
oven. Be careful not to burn, but bake well. Dis- 
solve sugar to glaze over top of cake. To keep the 
cake, stand on end in an oak tub, tin can, or stone 
crock— crock is best. Stand the cards up so the flat 
sides will not touch each other. Cover tight. Keep 
in a cool dry place. Don't use until three months old 
at least. The cake improves with age, and will keep 
good as long as you will let it. I find any cake sweet- 
ened with honey doe^ not dry out like sugar or mo- 
lasses cake, and age improves or develops the honey 
flavor. E.D. Howell. 
Aikin'5 Honey-cookies. — 1 teacupful extracted 
honey, 1 pint sour cream, scant teaspoonful soda, fla- 
voring if desired, flour to make a soft dough. 
Soft Honey-cake. — 1 cup butter, 2 cups honey, 2 
eggs. 1 cup sour milk, 2 teaspoonfuls soda, 1 teaspoon- 
ful ginger, 1 teaspoonful cinnamon, 4 cups flour.— 
Chalon Fowls. 
Cinder Honey-cake.— 1 cup honey, % cup butter, or 
drippings, 1 tablespoonful boiled cider, in half a cup 
of not water (or cup sour milk will do instead). 
Warm these ingredients together, j^ud then add 1 ta- 
blespoonful gjinger and 1 teaspoonful soda sifted in 
with flour enough to make a soft batter. Bake in a 
flat pan. — Chalon Fowls. 
Fowls* Honey Fruit-cake.—]^ cup butter, cup 
honey, >^ cup apple jelly or boiled cider, 2 eggs well 
beaten, 1 teaspoonful soda. 1 teaspoonful each of cin- 
namon, cloves, and nutmeg, 1 teacupful each of raisins 
and dried currants. Warm the butter, honey, and 
apple jelly slightly, add the beaten eggs, then the 
soda aissolved in a little warm water ; add spices 
and flour enough to make a stiff batter, then stir in 
the fruit and bake in a slow oven. Keep in a covered 
jar several weeks before using. 
Muth*5 Honey-cakes.— 1 gallon honey (dark honey 
is best), 15 eggs, 3 lbs. sugar (a little more honey in 
its place may be better), \% oz. baking-soda. 2oz. am- 
monia, 2 lbs. almonds chopped up, 2 lbs. citron. 4 oz. 
cinnamon, 2oz. cloves. 2 oz. mace, 18 lbs. flour. l,et 
the honey come almost to a boil ; then let it cool off. 
and add the other ingredients. Cut out and bake. 
The cakes are to be frosted afterward with sugar and 
white of eggs. 
Fowls* Honey Layer-cake. % cup butter, 1 cup 
honey, 3 eggs beaten, % cup milk. Cream the honey 
12 
13 
and butter together, then add the eggs and taxVt.. 
Then add 2 cups flour containing l!4 teaspoonfnls 
baking powder previously stirred in. Then stir in 
flour to make a stiff batter. Hake in jelly-tins. When 
the cakes are cold, take finely flavored candied boney, 
and after creaming it spread between layers. 
Fowls* Honey-cookies.— 3 teaspoonfuls soda dis- 
solved in 2 cups warm honey, 1 cup shortening con- 
taining salt, 2 teaspoonfuls ginger, 1 cup hot water, 
flour sufficient to roll. 
Honey Nut-cakes-— 8 cups sugar, 2 cups honey, 4 
cups milk or water, 1 lb. almonds, 1 lb. English wal- 
nuts. Scents' worth each of candied lemon and orange 
peel, 5 cents' worth citron (the last three cut fine), 2 
large tablespoonfuls soda, 2 teaspoonfuls cinnamon, 
2 teaspoonfuls ground cloves. Put the milk, sugar, 
and honey on the stove, to boil 15 minutes ; skim off 
the scum, and take from the stove. Put in the nuts, 
spices, and candied fruit. Stir in as much flour as can 
be done with a spoon. Set away to cool, then mix in 
the soda (don't make the dough too stiff). Cover up 
and let stand over night, then work in flour enough 
to make a stiff dough. Bake when you get read^. It 
Ls well to let it stand a few days, as it will not stick so 
badly. Roll out a little thicker than a common cooky, 
?ut in any shape you like. 
This recipe originated in Germany, is old and tried, 
and the cake will keep a year or more.— .^>-j. E. Smith. 
Honey-drop Cakes.— 1 cup honey; % cup sugar; H 
cup butter or lard; % cup sour milk; 1 egg; % ta- 
blespoonful soda ; 4 cups sifted flour. 
Honey Shortcake.— 3 cups flour, 2 teaspoonfuls bak- 
ing-powder, 1 teaspoonful salt, % cup shortening, \ }i 
cups sweet milk. Roll quickly, and bake in a hot 
oven. When done, split the cake and spread the low- 
er half thinly with butter, and the upper half with H 
pound of the best-flavored honey. (Candied honey is 
preferred. If too hard to spread well it should be 
slightly warmed or creamed with a ktiife.) Let it 
stand a few minutes, and the honey will melt grad- 
ually, and the flavor will permeate all through the 
cake. To be eaten with milk. 
Honey Tea-cake.— 1 cup honey, cup sour cream, 
2 eggs, % cup butter, 2 cups flour, scant % teaspoonful 
aoda, 1 tablespoonful cream of tartar. Bake 30 min- 
utes in a moderate oven. — Miss M. Chandler. 
Honey Oinger-snaps.— i piat honey, K lb. butter, 2 
teaspoonfuls ginger. Boil together a few minut:.*s, 
acd when nearlv cold put in fiour until it is stiff. Roll 
Mft thia, and bake quickly. 
Honey Pruit-cake.— 1^ cup* toiiey, cup butter- 
cup sweet milk, 2 eggs well l>eaten, 3 cups flour, Z 
teaspoonfuls baking-powder, 2 cups raisins, 1 tea- 
spoonful each of cloves and cinnamon. 
Honey Popcorn Balls.— Take 1 pint extracted hon- 
ey; put it into an iron frying-i>an. and boil until vtivy 
thick; then stir in freshly popjied corn, and when 
cool mold into balls. These will specially delight the 
children. 
Honev Caramels.— 1 cup extracted honey of best 
flavor, I cui> granulated sugar, 3 tablespoonfuls sweet 
cream or milk. Boil to ".soft crack," or until it hard- 
ens when dropped into cold water, but not too brittle 
—just so it will form into a soft ball when taken in the 
fingers. Pour into a greased dish, stirring in a tea- 
spoonful extract of vanilla just before taking off. Let 
it be or % inch deep in the dish; and as it cools, cut 
in squares and wrap each s<juare in paraffine paper, 
such as grocers wrap butter in. To make chocolate 
caramels, add to the foregoing 1 tablespoonful melted 
chocolate, just before taking off' the stove, stirring it 
in well. For chocolate caramels it is not so important 
that the honey be of best quality.— C C Miller. 
Honey Apple-butter. — One gallon good cooking- 
apples; 1 quart honey; 1 quart honey vinegar ; 1 heap- 
ing teaspoonful ground cinnamon. Cook several 
hours, stirring often to prevent burning. If the vin- 
egar is very strong, use part water. 
Mrs. R. C. Aikin. 
Honey and Tar Cough -cure.— Put 1 tablespoonful 
liquid tar into a shallow tin dish and place it in boil- 
ing water until the tar is hot. To this add a pint of 
extracted honey and stir well for half an hour, adding 
to it a level teaspoonful pulverized borax. Keep well 
corked in a bottle. Dose, teaspoonful every one, two, 
or three hours, according to severity of cough. 
Summer Honey-drink.- 1 spoonful fruit juice and 
1 spoonful honey in ^ glass water; stir in as much 
sodia as will lie on a silver dime, and then stir in half 
as much tartaric acid, and drink at once. 
Dairy butter, olive oil, and cotton-seed oil are 
most w)iolesome articles, and may be substituted 
for lard in any of the above receipts. 
Linn County Nurserif 
and Apiaries 
Propagators and growers of all ki 
of Nursery Stock especially suited to 
Middlewest and Northwest. Produc 
of Comb and Extracted Honey for Ta 
use. Write for prices and sample of I 
tracted Honey, which will be sent 
mail on receipt of ten cents, wh 
amount may be deducted from first or 
sent. Nursery catalog or copies of 1 
leaflet will be sent free to any address 
SNYDER BROS., Prop> 
CENTER POINT, IOWA 
.1 
