HONEY AS A FOOD 
477 
20.-BAKED SQUASH. 
Peel and slice the squash into pieces about % 
inch thick. Place slices in the bottom of a large 
bread pan. Dot each slice with a generous piece 
of butter; strew honey over squash, 1 teaspoon to 
each slice; then pour in enough hot water to cover 
the bottom of the pan. After cooking on top of the 
range for 10 or 15 minutes, turn each slice with a 
knife and boil until tender. More hot water may 
have to be added. Place the pan in the oven and 
let the squash take on a delicate brown. Serve at 
once after removing from the pan. 
HONEY CAKES. 
Lemon Cakes. — Bring 1% cupfuls of honey .to 
the boiling point. Skim if necessary. Add % 
cupful of butter and cool. Add 2 cupfuls of pastry 
flour, stirring it in carefully. Let this mixture 
stand over night. When ready to bake, stir in the 
grated yellow rind of 1 lemon, 2 tablespoonfuls of 
lemon juice, % cupful chopped blanched almonds; 
add % teaspoonful of soda dissolved in a little 
lukewarm water, and bake in small round tins. 
Ice when cool. 
Nut Cakes. — Beat to a cream % cupful of but¬ 
ter and 1 cupful of powdered sugar. Beat into 
this 1 egg well beaten and y 2 cupful of honey. 
Stir in 2 cupfuls of pastry flour, previously sifted, 
with 2 teaspoonfuls of baking powder, and last stir 
in % cupful of finely chopped filberts. Let the mix¬ 
ture stand where it is very cold (do not freeze) 
over night. When ready to bake, roll the dough 
very thin, cut into fancy shapes, brush them over 
with the white of an egg diluted with a teaspoonful 
of warm water. Sprinkle the cakes with granu¬ 
lated sugar and chopped filberts. Bake in a hot 
oven until a golden brown. 
Short Cake. — Three cups flour, 2 teaspoonfuls 
baking powder, 1 teaspoonful salt, % cup shorten¬ 
ing, IV 2 cups sweet milk. Roll quickly, and bake 
in a hot oven. When done, split the cake and 
spread the lower half thinly with butter, and the 
upper half with V 2 pound of the best-flavored hon¬ 
ey. (Candied honey is preferred. If too hard to 
spread well it should be slightly warmed or creamed 
with a- knife.) Let it stand a few minutes and 
the honey will melt gradually, and the flavor will 
permeate all thru the cake. To be eaten with 
milk. 
Soft Cake. —One cup butter, 2 cups honey, 2 
eggs, 1 cup sour milk, 2 teaspoonfuls soda, 1 tea¬ 
spoonful ginger, 1 teaspoonful cinnamon, 4 cups 
flour. 
Egoless Cake. — One cupful sugar, y 2 cup honey, 
1 cupful sour milk, 2 tablespoonfuls of butter, 1 
cupful chopped ,raisins, 1 cupful chopped dates, 1 
teaspoonful soda, 2% cupfuls flour. Spices may 
be added to taste. 
Sponge Cake. —One coffee-cup honey, 1 cup 
flour, 5 eggs. Beat yolks and honey together. Beat 
whites to a froth. Mix all together, stirring as little 
as possible. Flavor with lemon juice or extract. 
Railroad Cake. —One cup honey, 1 heaping 
cup flour, 1 teaspoonful eream tartar, y 2 teaspoon¬ 
ful soda, 3 eggs, and a little lemon juice. Stir all 
together ten minutes. Bake 20 minutes in quick 
oven. 
Lemon Cakes. —One cup butter, 2 cups honey, 3 
eggs well beaten, 1 tablespoonful essence of lemon, 
14 ' cup spur milk, 1 teaspoonful soda. Flour enough 
to make as stiff as can well be stirred. Bake at 
once in quick oven. 
Jelly Roll. —Three eggs or yolks of 6, 1 cup 
of white sugar (scooped), 1 cup of flour (heaped), 
1 teaspoonful of butter, 2 tablespoonfuls of sweet 
milk, 2 teaspoonfuls of cream tartar, 1 teaspoonful 
soda or 2 of baking powder. Bake in an oblong 
pan, spread with granulated honey, and roll at 
once. Set where it will cool quickly. 
Swiss Cake. —Melt 4 ounces butter; add 1 lb. 
of honey, stirring well; take it off the fire and let 
it cool. Add the minced rind of a large lemon, 4 
ounces sweet almonds chopped fine, a little nutmeg, 
2 scant teaspoonfuls of baking soda, dissolved 
in a little water. Mix these well and add flour until 
very stiff, and set in a cool plaee 12 hours. Roll out 
*/4 inch thick, cut into squares, decorate with nuts 
and chopped citron. Bake in hot oven. Make two 
dozen cakes from this amount. 
Pork Cake. —One pound fat pork chopped fine, 
1 pint boiling water poured on pork; 2 cups honey, 
3 teaspoonfuls soda, 2 cups raisins, 2 teaspoonfuls 
each of cloves, cinnamon, and nutmeg; about 7 
cupfuls of flour. 
Coffee Cake. —1 cup of honey, V 2 cup of sugar, 
shortening size of an egg, 3 cups flour, 1 teaspoon¬ 
ful soda dissolved in 2-3 cup of cold coffee (scant), 
1 teaspoonful of cinnamon, y 2 teaspoonful of cloves, 
V 2 teaspoonful of nutmeg, 1 cup of raisins (flour¬ 
ed). If too thin, add a little more flour. 
Fruit Cake. —Two cups of honey, 2 cups of 
raisins, 1 cup of shortening, 14 cup of sour milk, 
1 teaspoonful soda, 14 teaspoonful cloves, y 2 tea¬ 
spoonful cinnamon, y 2 teaspoonful nutmeg, 4 cups 
flour. Bake 40 minutes. 
Fruit Cake. —One and one-half cups honey, 2-3 
cup butter, 14 cup sweet milk, 2 eggs well beaten, 
3 cups flour, 2 teaspoonfuls faking powder, 2 cups 
raisins, 1 teaspoonful each of cloves and cinnamon. 
Fruit Cake. —One-half cup butter, % cup honey, 
1-3 cup apple jelly or boiled cider, 2 eggs well 
beaten, 1 teaspoonful soda, 1 teaspoonful each of 
cinnamon, 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 dissolved 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. 
Fruit Cake. —Two eggs well beaten, 1 cup but¬ 
ter, y 2 cup sour cream, 1 cup honey, 14 cup sugar, 
1 teaspoonful soda dissolved in warm water, 1 tea¬ 
spoonful cinnamon, 14 teaspoonful cloves, 1 cup 
raisins, 1 cup currants, 2 cups flour. 
Honey Tea-cake. —One cup honey, y 2 cup sour 
cream, 2 eggs, 14 cup butter, 2 cups flour, scant 
14 teaspoonful soda, 1 teaspoon cream of tartar. 
Bake 30 minutes in a moderate oven. 
Fruit Cake. —Four eggs, 5 teacups flour, 2 tea¬ 
cups honey, 1 teacup butter, 1 teacup sweet milk, 6 
teaspoonfuls baking powder, 1 lb. raisins, 1 lb. cur¬ 
rants, 1 teaspoonful cloves, 1 teaspoonful cinna¬ 
mon, 1 teaspoonful nutmeg. Then bake in slow 
oven. The above will keep moist for months. 
Citron Cake. —Two eggs, 1 cup dark honey, 4 
tablespoon fuls butter, 1 cup milk; 3 cups flour, 14 
lb. citron chopped fine, 2 teaspoonfuls baking pow¬ 
der, 1 teaspoonful lemon. 
Raisin Cake. —Three eggs, 1 cup honey, 4 table¬ 
spoonfuls melted butter, 1 cup sweet milk, 1 1-3 
cups raisins chopped fine, 3 cups flour, 1-2 tea- 
