HONEY AS A POOD 
479 
they will roll out well without sticking to the board. 
Any kind of flavoring will do. 
Ginger Cookies. —One cup honey, Vz cup of 
sugar, y 2 cup shortening, % cup warm water, 1 
teaspoonful soda, 1 teaspoonful ginger, 5 cups flour, 
pinch of salt. 
Honey-jumbles. —'Two quarts flour, 3 table¬ 
spoonfuls melted lard, 1 pint honey, 14 pint mo¬ 
lasses, iy 2 level tablespoonfuls soda, 1 level tea- 
spoonful salt, 14 pint water, y 2 teaspoonful va¬ 
nilla. 
Ginger Cookies. —One cup honey, 1 cup sugar, 
1 cup buttermilk, 1 cup lard, 1 teaspoonful salt, 1 
teaspoonful cinnamon, 1 teaspoonful ginger, 1 tea¬ 
spoonful soda, heaping; 1 teaspoonful lemon ex¬ 
tract. Stir stiff with flour; for gingerbread, mix 
stiff and roll out and cut and bake in quick oven. 
Also very good with caraway seeds instead of 
spices. 
Gingersnaps. —One pint honey, % lb. butter, 2 
teaspoonfuls ginger. Boil together a few minutes, 
and when nearly cold put in flour until it is stiff. 
Roll out thin and bake quickly. 
Dark Cookies. —One cup brown sugar, y 2 cup 
sour cream, 1-3 cup butter, 2-3 cup dark honey, 1 
egg, 1 tablespoonful cinnamon, 1 scant teaspoonful 
soda. Flour to make thick batter. Improved with 
chopped nuts sprinkled over and pressed in with 
the bowl of spoon. 
Lemon Snaps. —Mix 1 quart honey, y 2 lb. pow¬ 
dered sugar, y 2 lb. fresh butter, and juice of two 
oranges or lemons. Warm just enough to soften 
the butter. Beat the mixture very hard. Add a 
grated nutmeg. Mix in gradually 2 lbs. or less of 
flour. Make a dough hard enough to roll out eas¬ 
ily. Beat it well all over with rolling-pin. Roll % 
inch thick; cut with tumbler dipped in flour. Bake 
well on buttered tins. 
Oatmeal Cookies. —Cream together 1 cup sugar, 
y 2 cup honey, % cup lard or butter, 6 tablespoon¬ 
fuls milk, y 2 cup raisins, 2 cups rolled oats, 2 eggs; 
sift together 2 or more cups flour, y 2 teaspoonful 
salt, 2 teaspoonfuls cream of tartar, 1 teaspoonful 
soda; 1 teaspoonful cinnamon. Mix together, and 
roll quite thick. 
Doughnuts. —One egg, 1 cup sweet milk, 1 cup 
honey, 2 tablespoonfuls shortening, 1 heaping tea¬ 
spoonful cream tartar, % teaspoonful soda. Flour 
to roll and cut easily. Pinch of salt. 
Doughnuts. —Take two eggs, butter, the size 
of an egg; 1 y 2 cupfuls alfalfa honey; 1 cupful 
of sour milk to which has been added 1 teaspoon¬ 
ful of soda and flour to roll, to which add 2 tea¬ 
spoonfuls of cream of tartar. 
Sugar Cookies. —One and one-half cups sugar, 
y 2 cup honey, x / 2 cup butter or lard, % cup sour 
milk, 1 level teaspoonful soda, V 2 nutmeg, grated, 
1 pinch of salt. Add flour to make a rather soft 
dough. Roll out to % inch thick, and bake in 
quick oven. 
BREAD, GEMS, ETC. 
Brown Bread. —One heaping coffee-cup of corn 
meal; 2 cups graham flour; sift three times to¬ 
gether, then beat together with 1 cup of honey, 2 
cups sweet milk, 1 cup sour milk, 1 dessertspoon¬ 
ful soda and 1 teaspoonful salt. Place in form, 
and steam 3% hours. 
Brown Bread. —One cup corn meal, 1 cup rye 
meal, 1 cup sour milk, x / 2 cup or less of honey; a 
teaspoonful of salt and a teaspoonful of soda. 
Steam 4 hours, and then dry in the oven 15 min¬ 
utes. It may be added that most of the molasses 
now sold is not fit to eat, and in any case honey is 
much better. 
Steamed Brown Bread. —Two cups graham 
flour, sometimes heaped, depending on condition of 
milk, 1 eup meal, 2-3 cup dark honey or sugared 
honey, 2 cups sour milk, 1 teaspoonful salt, 2 tea¬ 
spoonfuls soda dissolved in one tablespoonful boil¬ 
ing water, stirred into the milk and honey; x / 2 
cup of raisins. Stir thoroly; fill pound baking pow¬ 
der cans half full; cover tight, and steam 3 hours. 
Graham Bread. —Three cups graham flour, 1 
tablespoonful salt (scant), 2-3 cup honey, 2 cups 
sour milk, 1 teaspoonful soda dissolved in warm 
water; pinch baking powder; a few nuts chopped 
fine. Bake 1 hour and 15 minutes. 
Graham Bread. —One pint sweet milk, y 2 cup 
extracted honey, % cup sugar, 1 teaspoonful soda, 
a pinch of salt, 2% cups graham flour. Stir all 
into a batter in a vessel in which it is to be steamed 
for 3 hours. Then remove from the steamer and 
bake % hour. 
Graham Bread. —Gne and one-half cups sour 
milk, y 2 cup shortening, 2-3 cup honey, 1 egg, 1 
teaspoonful soda, 3 cups graham flour. 
Honey Graham Biscuits. —Use 2 cups graham 
flour, 2 cups white flour, y 2 cup butter, y 2 cup 
honey, 2 teaspoonfuls baking powder. Sift the 
flour and baking powder well together; rub the 
butter into the flour thoroly. Add the honey, and 
just enough sweet milk to make a soft dough. Roll 
out and bake in a quick oven. 
French Muffins. —One and one-half pints 
flour, 1 cup honey, ^ teaspoonful salt, 2 teaspoon¬ 
fuls baking powder, 2 tablespoonfuls butter, 3 eggs, 
and a little over a half pint milk or thin cream. 
Sift together the flour,. salt, and powder; rub in 
the butter cold; add beaten eggs, milk, and honey. 
Mix smoothly in batter as for pound cake. About 
half fill sponge-cake tins, cold and well greased, 
and bake in good steady oven for eight minutes. 
Cornmeal Cake. —One cupful cornmeal (yel¬ 
low), % cupful white flour, putting both in flour 
sieve; add one level teaspoonful soda and a round¬ 
ing teaspoonful cream of tartar, and sift all to¬ 
gether ; then add 1 cupful of honey, V 2 aupful 
of shortening; add enough sweet milk to a batter 
that will not run, but drop from spoon in a lump. 
Bake one-half hour in hot oven. 
Bran Gems. —Take 2 cups bran, 1 scant cup 
wheat flour, 1 large pinch salt, 1% cups butter¬ 
milk, 1 level teaspoonful soda, 3 tablespoonfuls 
strained honey. Mix the bran, flour, and salt 
thoroly, add buttermilk, in which soda has been 
dissolved; lastly, add honey. Bake until (crusty) 
thoroly done in greased gem-pans in a hot oven. 
MISCELLANEOUS. 
Honey Cereal Coffee. —Use 1 egg, 1 cup hon¬ 
ey (preferably dark), 2 quarts wheat bran. Beat 
the egg add honey, and lastly the bran, and stir 
until well blended. Put in oven and brown to 
dark brown, stirring frequently, being careful the 
oven is not too hot. To prepare the coffee, allow 
one heaping tablespoonful to a cup of hot water, 
and boil for at least ten minutes. 
