478 
HONEY AS A FOOD 
spoonful soda, 2 teaspoonfuls baking powder, 1 tea¬ 
spoonful vanilla extract. 
Drop Cakes. —Two eggs beaten without separat¬ 
ing, 3 tablespoonfuls softened butter, D3 cup honey, 
1 1-3 cups flour, 1 1-3 teaspoonfuls baking powder. 
Drop on buttered baking-sheet about Y 2 teaspoon¬ 
ful of batter to a cake. Put them well apart; 
spread lightly with the bowl of a tin spoon, dipped 
in cold water; press one pecan nutmeat on the 
top of each. 
Drop Cakes. —One cup honey, Yz cup sugar, Y 2 
cup butter or lard, Y 2 cup sour milk, 1 egg, V 2 tea¬ 
spoonful soda, 4 cups sifted flour. Flavor to taste. 
Choice Drop Cakes. —One gallon honey (dark 
honey is best), 15 eggs, 3 lbs. sugar (a little more 
honey in its place may be better) ; IY 2 oz. baking 
soda, 2 oz. ammonia, 2 lbs. almonds chopped up, 2 
lbs. citron, 4 oz. cinnamon, 2 oz. cloves, 2 oz. mace, 
18 lbs. flour. Let 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 aft¬ 
erward with sugar and white of eggs. 
Drop Cakes. —Take Yz cupful of butter, Yz cup¬ 
ful of sugar, and blend them; after which add 1 
cupful strained honey, the beaten yolks of 2 eggs, 
3 tablespoonfuls of lemon juice, and the whites of 
2 eggs beaten dry. Mix well, and add 3 Ms cupfuls 
of flour and 1 teaspoonful of soda; 1 teaspoonful 
baking powder, a little nutmeg. More flour may be 
added, if needed, and it often is, for the dough 
should be stiff enough so that it will drop by spoon¬ 
fuls on to a buttered bakingpan. Shape round, and 
bake in a moderate oven. 
Tea Cakes. —Blend 1-3 cup honey, 1 teaspoonful 
butter, 1 egg well beaten, 2-3 cup flour, sifted with 
half a teaspoonful of 4 baking powder, and a pinch 
of salt. Drop by teaspoonfuls on a tin, and bake 
in a quick oven. These proportions will make 
about 20 cakes. 
Ginger Cake. —One cup honey, V 2 cup butter, 
or drippings, 1 tablespoonful boiled cider, in Y 2 
cup hot water (or Yz cup sour milk will do in¬ 
stead). Warm these ingredients together, and then 
add 1 tablespoonful ginger and 1 teaspoonful soda 
sifted in with flour enough to make a soft batter. 
Bake in flat" pan. 
Gingerbread. —Warm together Y 2 cup of brown 
sugar and honey, with 1-3 cup of shortening. Re¬ 
move from stove; add % cup sour milk and 2 eggs; 
pour gradually into bowl containing 2 cups of 
flour sifted with a tablespoonful of ginger. Flour 
to make rather stiff batter. 
Gingerbread. —One egg, 1 cup honey (dark), 
1 cup milk (sour), 2 tablespoonfuls butter, Yz tea¬ 
spoonful soda, 1 teaspoonful ginger. Flour to make it 
rather stiff batter. 
Ginger Cake. —'Put 1 cup darkest honey into a 
dish with Y 2 cup brown sugar; 1 teaspoonful salt, 
2-3 teaspoonful vanilla, 14 teaspoonful ground 
cloves, Y 2 teaspoonful cinnamon, Y 2 teaspoonful 
ginger. To this add 2 tablespoonfuls soda dissolved 
in 1 cup boiling water. Stir together well; % 
cup cold water. Nearly 1 cup shortening. Stir 
in flour until thiqk as molasses. Break in 1 large 
egg; beat thoroly with egg-beater. Pour into two 
9-inch jelly-tins and tuck in raisins. Bake in an 
even, brisk oven. 
Ginger Cake. —Three cups flour, Y 2 cup butter; 
rub well together. Add one cup brown sugar; 2 
large tablespoonfuls ginger; same of caraway seeds 
if you like; 5 eggs, 2 cups honey, 3 teaspoonfuls 
baking powder. Beat it well, and bake in an iron 
pan an hour or more. 
Layer Cake. —Two-thirds cup butter, 1 cup hon¬ 
ey, 3 eggs beaten, Y 2 cup milk. Cream the honey and 
butter together, then add tno eggs and milk. Then 
add 2 cups flour containing IY 2 teaspoonfuls bak¬ 
ing powder previously stirred in. Then stir in more 
flour to make a stiff batter. Bake in jelly-tins. 
When the cakes are cold take finely flavored can¬ 
died honey, and, after creaming it, spread between 
layers. 
HONEY COOKIES. 
Aunt Millie’s Cookies. — One cup butter beaten 
light, 1 cup sugar beaten to cream with butter, 1 
cup honey. Let honey warm; put 1 teaspoonful of 
soda in the honey. If you have fermented honey, 
use that with soda, as it is as good as cream tartar. 
If you have not the fermented honey, then use 2 
teaspoonfuls of cream tartar and 1 teaspoonful of 
soda, or 2 teaspoonfuls of baking powder. When 
the honey has cooled, beat light and add to the but¬ 
ter and sugar. Then add 1 cup cold water, 1 tea¬ 
spoonful vanilla, flour to make a very stiff dough. 
Fill a salt-shaker with powdered sugar; shake over 
the sheet of dough after it is rolled; press the sugar 
by rolling the rolling pin over it once more. Then 
cut out and bake brown in a moderate oven. 
Cream Cookies. — One teacupful extracted hon¬ 
ey, 1 pint sour cream, scant teaspoonful soda, fla¬ 
voring if desired; flour to make a soft dough. 
Fowls’ Cookies. —Three 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. 
Vinegar Cookies. — One cup of butter and lard 
mixed; 1 cup of sugar, 4 eggs, 2 cups of honey, 3 
teaspoonfuls of soda in Y 2 cup of boiling water; 
spices to taste; flour to roll out; Y 2 cup of vine¬ 
gar. 
Hard-time Cookies. — One pint of honey, Y 2 
teacupful of granulated sugar, % pint of melted 
lard and butter mixed; 1 even teaspoonful soda 
dissolved in % cup warm water; Y 2 teaspoonful 
of ginger, Y 2 teaspoonful nutmeg, a little salt. Roll 
rather thin, and bake quickly. 
Swiss Cookies.— Prepare some dough as for the 
gingerbread, and mix with it Yz lb. crushed almonds, 
orange and lemon juice, and cinnamon; and, if de¬ 
sired, cloves to suit the taste. 
Tennessee Cookies.— Melt together 1 cup of 
honey and 1 cup of lard or butter. When cold, add 
1-3 of a cup of sugar, a pinch of salt, a tablespoon 
of soda and 1 egg. Stir in flour enough to make a 
stiff dough; roll, and cut into small cakes, and 
bake on greased tins, in a moderate oven. 
Sugarless Cookies. —Two cups honey; 1 cup 
butter, 4 eggs (mix well) ; 1 cup buttermilk (mix) ; 
1 good quart flour; 1 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. Use very thick honey. 
Be sure to use the same cup for measure. Be 
sure to mix the honey, butter, and eggs well to¬ 
gether. You can make it richer if you wish by 
using clabbered cream instead of buttermilk. Bake 
in a rather slow oven, as it burns very easily. To 
make the cookies, use a little more flour, so that 
