476 
HONEY AS A FOOD 
dry ingredients in flour enough to make a stiff bat¬ 
ter to drop from spoon. Bake in moderate oven. 
These cakes will run together in baking, and must 
be cut apart with a knife, but are much better than 
rolled, and much less trouble to bake. 
Mix the honey, salt, and cornstarch. Stir in the 
hot milk gradually, stirring until smooth. Stir and 
cook over boiling water until the mixture thickens. 
Cover and cook 15 minutes. Turn into a wet mold, 
chill, and serve with cream and sugar. 
11 - 
% cup honey 
% cup butter 
2 eggs 
% cup milk 
1 cup raisins 
% cup chopped citron 
-FRUIT CAKE. 
1 cup maraschino 
cherries, cut up 
3 teaspoons baking pow¬ 
der 
% teaspoon salt 
1 teaspoon ginger 
5 cups flour 
Warm the butter, honey, and milk over a slow 
fire; cool, and add the well-beaten eggs, the salt, 
and the ginger. Sift the baking powder with the 
flour; dredge the fruit with flour, and add these 
alternately. Mix well and baked in greased loaf- 
tin about an hour. 
12.-—APPLE PUDDING. 
Apples sliced fine 
14 cup honey 
Cinnamon 
Butter 
1 teaspoon salt 
2 eggs 
% cup water 
3 or 4 slices bread 
crumbled 
1 cup cooked rice 
The rice should be cooked for several hours. 
Beat into this the yolks of the eggs. In the bot¬ 
tom of the pan place a layer of crumbs with dots 
of butter here and there; then a layer of apples, 
with honey and cinnamon on top. The third layer 
is a mixture of rice, egg, and salt. The fourth and 
fifth layers are a repetition of the first and second. 
Add water and bake in a moderate oven. Cover 
with meringue. 
13.- DOUGHNUTS. 
1 egg 
1 cup sweet milk 
1 cup honey 
2 tablespoons shortenin; 
1 teaspoon cream tartar 
1 teaspoon soda 
Flour 
Pinch salt 
Cream the honey and shortening together and 
add the egg, well beaten, and the other ingredients. 
Mix well, and add flour enough to roll out and cut 
easily. Roll out on baking board, and cut with 
doughnut-cutter. Fry in hot lard. The honey in 
this recipe makes the doughnuts a delicious brown, 
and also keeps them moist for a long time. 
14.— PUMPKIN PIE 
2 cups sifted pumpkin 2 teaspoons ginger 
2-3 cup sugar 1 teaspoon cinnamon 
1 cup honey 3 cups milk 
4 tablespoons flour 
Mix the flour with the sugar and add to the 
pumpkin. Then stir in the honey, the spices, and 
the milk with all its cream. Recipe makes 2 pies. 
17.- HONEY FONDANT. 
2 cups granulated sugar 1-3 cup honey 
% cup water 
Mix, put over fire, and stir only until the sugar 
is dissolved. Boil carefully until able to shape a 
very soft ball when tested in cold water (about 
238° F.). Do not stir while boiling and do not 
scrape off sugar which adheres to the side of the 
pan. When done pour into greased platter and 
partially cool. Beat and stir with a wooden spoon 
until it begins to crumble and then knead with the 
hands like dough. Pack in a bowl, cover. with 
cloth, and set aside until needed. When ready for 
use the bowl of fondant may be set in hot water 
until soft enough to handle. Any flavoring may be 
added when shaping into candies. The honey flavor 
alone is delicious when the fondant is used to stuff 
dates. 
The use of noney in fondant obviates the necessity 
of using cream of tartar. The slight acidity of the 
honey keeps it from graining too soon. If the fon¬ 
dant is boiled too hard, pull until white; the result 
will be a fine taffy. 
18.- WHOLE-WHEAT BREAD. 
1 quart whole-wheat flour 
(maj; be x /z graham 
or 1-3 rye) 
1 pint water (may be % 
scalded milk cold 
1 large cooking spoon 
honey 
V 2 compressed yeast cake, 
or the equivalent 
1 Y 2 teaspoons salt 
Butter, size of an egg 
Dissolve the yeast thoroly in the water; have the 
water slightly warm in cold weather. Add the 
honey; mix well; add the salt, and stir until dis¬ 
solved. Mix the flour and water thoroly by means 
of a large cooking spoon, putting all together at 
once. The dough should be rather sticky and soft. 
If the dough is too stiff with a pint of water, more 
may be added, a teaspoonful at a time thoroly in¬ 
corporated, until the right consistency is‘ obtained. 
If the bread is wanted rather dry, leave the dough 
stiffer. 
Cover closely, keeping in a warm place in cold 
weather, and vice versa. In the morning turn the 
dough out on the board, and knead into it the but¬ 
ter, flouring the board and hands as lightly as pos¬ 
sible. Make 2 loaves in narrow pans, cover, and 
keep warm to rise. It should about double in bulk. 
If the dough is not covered closely the surface will 
dry so as to form a skin. This will cause streaks 
in the bread. Bake 30 to 40 minutes in an oven 
not too hot. This bread does not become stale as 
soon as other bread. It contains all the vitalizing ele¬ 
ments of the grain. 
15.-GINGER DROP CAKES. 
19.;— TIP-TOP LEMON PIE 
1 cup sugar 
1 cup honey 
1 egg 
1 cup lard 
% cup sweet milk 
1 tablespoon ginger 
% teaspoon salt. 
1 teaspoon soda 
Cream the sugar, lard, and honey together. Dis¬ 
solve the soda in a little hot water. Add the egg 
well beaten and the milk. Use enough flour to 
make the batter stiff enough to drop from spoon. 
Bake in greased gem pans in moderate oven, or 
drop on greased pan from spoon. 
16.-HONEY CORNSTARCH PUDDING. 
1-3 cup honey 4% tablespoons cornstarch 
14 teaspoon salt 4 cups scalded milk 
3 eggs V 2 lemon 
% cup honey 1 teaspoon melted butter 
1 tablespoon flour 1 % cups rich milk 
Combine thoroly the yolks of the 3 eggs beaten 
light, the honey, flour, the juice, flesh, and grated 
rind of half a lemon, and the butter. Mix thoroly 
in the order given and add the milk; pour into a 
pie-plate lined with a good crust, pricked to prevent 
air blisters. Bake until set. Cover with a mer¬ 
ingue of the whites, beaten with 3 tablespoons honey 
and a few drops of lemon juice, and brown lightly. 
Many prefer to bake the crust separately and also 
cook the filling in a double boiler before putting it 
in the shell, 
