474 
HONEY AS A FOOD 
cereal coffees have. The expense, of course, 
is so little as to be practically nothing. The 
honey and egg used allow the bran to 
brown to a rich color without burning, so 
that the final result is surprising. Try it. 
1.—oatmeal cookies. 
2 cups rolled oats 
2 cups flour 
1 teaspoon soda 
1 tablespoon grated choc¬ 
olate or cocoa 
Vs teaspoon cinnamon 
V 2 teaspoon cloves 
Vs teaspoon nutmeg 
Vs teaspoon salt 
1 cup chopped raisins 
Vs cup chopped nuts 
1 cup honey 
1 cup sour cream 
2 eggs 
Sift the dry ingredients together (except the rolled 
oats) and add all other ingredients, the soda dis¬ 
solved in the sour cream. Stir well, and drop by 
teaspoonfuls into cooky pans, or bake in gem-pans. 
Nuts may be omitted. 
2.-HONEY RUSKS. 
3 cups flour 
2 cups milk 
1-3 cup honey 
V 2 cup warm water 
1 cake compressed yeast 
Vi teaspoon salt 
3 table-spoons melted 
butter. 
Raisins, currants, or car¬ 
damon seed 
1 egg 
1 cup flour 
Dissolve the yeast in the warm water. Mix the 
flour, milk, honey, yeast, and salt and set in a 
warm place to rise. When very light, add the beat¬ 
en egg, butter, and enough flour to make a stiff 
dough. Knead lightly and mold in small biscuits 
or twists. Raisins, currants, or cardamon seed 
may be added at discretion. Rub the top with 
beaten egg; cover, and let them rise again until 
they are double in bulk, and are very light and 
fluffy. Bake 20 to 25 minutes in a moderate oven, 
glazing them with sugar affid water just before re¬ 
moving them from the oven. 1 
3.-HONEY BAKER BEANS. 
teaspoon lemon extract. Mold in layers, adding 
nuts to one part and maraschino cherries to the 
other. Serve with or without whipped cream. 
6.-FRUIT CANNED WITH HONEY. 
Prepare fruit as usual in canning. Put on to 
boil. When the fruit is ready for canning add 
honey, about as much of it as one would use of 
sugar. Be sure to let the fruit come just to the 
boiling point; after adding the honey do not boil, 
as this is liable to damage the fine flavor of the 
honey. Have the jars ready, clean, and very hot; 
put in the fruit and seal. Fruit canned thus keeps 
better than by the old method of canning with 
sugar; it has in addition the delicate' flavor of the 
honey. Only those who regularly use honey in can¬ 
ning and preserving can appreciate the rich flavor 
and the fresh natural color of the fruit thus pre¬ 
pared. 
7.-SOUR-MILK CAKE 
Vi cup lard or butter 
V2 cup sugar 
Vs cup honey 
Vs cup sour milk 
1 egg 
12-3 cups flour 
Vs teaspoonful soda 
1 teaspoon baking pow¬ 
der 
Vs teaspoon cinnamon 
Vi teaspoon cloves 
Pinch salt Nutmeg 
Beat the sugar and lard to a cream and then add 
the egg well beateii and the other ingredients. Use 
little nutmeg and mix the soda with the flour. Bake 
in either jelly-tins or loaf in a moderate oven, and 
put together with caramel frosting. 
8. - GRAHAM PUDDING. 
Vi cup butter 
2-3 cup honey 
Vs cup milk 
1 egg 
1 Vs cups graham flour 
Vs teaspoon soda 
1 teaspoon salt 
1 cup seedless raisins 
Melt the butter; add the honey, milk, and egg, 
well beaten; dry ingredients mixed and sifted, and 
raisins. Turn into buttered mold; cover and steam 
2 V 2 hours. Serve with pudding sauce. 
Soak over night one pint of small white beans. 
Bring to a boil, adding baking soda the size of a 
bean, and allow to simmer for half an hour. Drain, 
and cook till tender in salted water, but not long 
enough to break the skins. Drain and rinse the 
beans, and put them in an earthern bean-pot. Pour 
over them a pint of milk, adding a tablespoonful 
of butter, 2 tablespoonfuls honey, and a pinch of 
cayenne pepper. Cover closely, and bake in a slow 
oven till the milk is absorbed. 
1 4.-LADY FINGERS. 
1 cup honey 
2 eggs 
Vs cup butter 
4 cups flour 
Vs teaspoon baking pow¬ 
der 
Vs teaspoon soda 
1 teaspoon salt Sugar 
Blend the honey warmed with butter, add beaten 
eggs and flour, sifted with the dry ingredients. Cut 
in strips. Roll in sugar. Bake in a quick oven. 
5. - -MARSHMALLOW CREAM 
Vi cup honey Vs cup boiling water 
1 teaspoon gelatine Whites 2 eggs 
Vs cup cold water 1 teaspoon vanilla 
1 teaspoon lemon extract 
Dissolve gelatine in the usual way, heating it 
over a teakettle until thoroly dissolved. Cool, but 
do not chill; stir in the honey, and add to the 
whites of the eggs beaten very light, a few spoon¬ 
fuls at a time, beating constantly. Divide into 2 
parts; to one part add a color and flavor with va¬ 
nilla, about 1 teaspoon; to the other part add 1 
9.-HONEY NOUGATINES. 
1-3 cup honey 1 teaspoon vanilla 
1-3 cup pure corn syrup Whites 2 eggs 
Paraffin (size of a pea) Vs pound chocolate 
1 cup sugar 1 cup almond or walnut 
Vi teaspoon salt meats, chopped fine 
Vi cup water 
Mix the honey, corn syrup, or glucose, sugar, 
paraffin (piece size of pea), and water and boil 
until a drop makes a hard ball when dropped in 
cold water (248° F.). Stir occasionally while boil¬ 
ing. Pour part of the syrup gradually on to the 
whites of the eggs, beaten dry. Add the salt. Beat 
constantly in pouring. Boil the remainder of the 
syrup until it is brittle when t.ested in cold water 
(290° F.), and again pour on the eggs, this time 
all of the syrup, and beat constantly while pour¬ 
ing. Then boil the mixture and beat constantly 
until it is crisp when tested. Cool in a buttered 
tin. Cut in oblong pieces and coat with choco¬ 
late. 
10.- HONEY DROP CAKES. 
1 cup sugar 
2 tablespoons honey 
2 or 3 eggs 
2-3 cup shortening 
1-3 cup buttermilk or sour 
cream 
Vi teaspoon soda 
2 teaspoons baking pow¬ 
der 
Pinch salt 
Vs teaspoon vanilla, 
orange, or lemon to 
taste 
About 3 Vs cups flour 
Cream the sugar, shortening, and honey, add the 
eggs well beaten an<} then the buttermilk. Sift the 
