480 
HONEY AS A FOOD 
Plum Buttle. —Take 4 quarts of plums after 
being rubbed thru the colander. Let it come to a 
boil; then add 1 quart of honey, and 1 quart of 
sugar, or 2 quarts of honey, and boil until it 
crusts on top when cooled, or about fifteen minutes. 
Stir frequently to prevent burning. 
Apple Buttee. —One gallon good cooking ap¬ 
ples, 1 quart honey, 1 quart honey vinegar, 1 
heaping teaspoonful ground cinnamon. Cook sev¬ 
eral hours, stirring often to prevent burning. If 
the vinegar is very strong, use part water. 
Bab-le-Duc Peesebves. —These preserves are 
believed to be the finest of their kind, and have 
hitherto been imported at extravagant prices. Other 
fruits besides currants may be treated in this way, 
as honey is of itself a preservative. These pre¬ 
serves do not require to be kept absolutely air¬ 
tight. 
Take selected red or white currants of large 
size, one by one; carefully make an incision in the 
skin % of an inch deep with tiny embroidery scis¬ 
sors. Thru this slit remove the seeds with the aid 
of a sharp needle; remove the seeds separately, pre¬ 
serving the shape of the fruit. Take the weight of 
the currants in honey, and when this has been 
heated add the currants. Let it simmer a minute 
or two, and then seal as for jelly. The currants 
retain their shape, are of a beautiful color, and 
melt in the mouth. Care should be exercised not 
to scorch the honey; then you will have fine pre¬ 
serves. 
Custabd. —Use 1 egg, 1 tablespoonful honey (or 
more to suit individual taste), 1 cup rich milk, 
nutmeg or other flavoring. Beat the eggs, and add 
the honey and other ingredients. 
Honey Beans (Navy). —S'oak beans and bacon 
over night and cook till skins crack. Place 1 
onion, pound bacon, and butter the size of an 
egg in the bottom of a bean-pot or iron spider. 
Pour over the beans 2 tablespoonfuls olive or 
cooking oil, and 2 tablespoonfuls best quality ex¬ 
tracted honey. Lay sliced Greening apples to 
cover over the top of beans. Keep moist while 
baking. Bake until well done. Add pepper to 
suit taste. 
Baked Beans. —Boil 2 pints of beans in slight¬ 
ly salted water until tender; then add 1 cupful of 
extracted honey and V 2 cupful of butter, with 
salt and pepper to suit taste. Bake in a covered 
baker until solid, but not dry. 
Summee Deink. —One spoonful fruit juice and 
1 spoonful honey in Y 2 glass water; stir in as 
much soda as will lie on a dime, and then stir in 
half as much tartaric acid, and drink at once. 
Filling foe Layee Cake. —Take 1 tablespoon¬ 
ful of lemon-juice, 2 heaping tablespoonfuls of 
granulated honey; stir to a smooth cream. When 
cake is done, lay on a plate; spread with the 
honey while hot. 
Pickled Geapes in Honey. —Seven pounds 
good grapes (wine grapes if possible) on the 
stalks, carefully packed in a jar without bruising 
any of them. Make a syrup of 4 pounds of honey, 
a pint of good vinegar with cloves, etc., to suit 
the taste. Then boil the syrup for twenty min¬ 
utes, carefully skimming it. While boiling hot, 
pour the syrup over the grapes and seal up. This 
will keep perfectly for years, as the honey is a 
preservative. 
Honey Cbab-apple Jelly. —Boil fruit with as 
little water as possible; squeeze thru a jelly-bag. 
Add % cup of honey and V 2 cup of sugar to 1 
cup of juice; then boil about twenty minutes, or 
until it begins to jell. Pour into glasses. Do not 
cover up until cool. 
Baked Apples. —Spit some sour apples, cut out 
the core, and fill pan. When they begiiT to soften, 
fill the cavity with some honey and lemon juice. 
Set back in oven to finish baking. 
Salad Dbessing. —Take 1 egg, well beaten, with 
2 dessertspoonfuls honey. Add a pinch of salt; 
pepper to taste; M teaspoonful of mustard. Stir 
well together, and add % cup of vinegar. Let 
come to a boil, stirring constantly. Cool, and add 
% pint of sweet cream just before using. 
Salad Deessing. —Take the yolks of 4 eggs, 
beat well, add 4 tablespoonfuls cider vinegar, 2 
tablespoonfuls butter, 2 tablespoonfuls honey, 1 
teaspoonful mustard. Mix thoroly together, and 
cook in a double boiler to a smooth paste, stirring 
constantly. Mix with thick sweet cream, when 
ready to use. It will keep two weeks in a cool 
place. 
Steamed Pudding. —Use 2 eggs, % cup honey, 
1 cup chopped raisins, Y 2 teaspoonful salt, Y 2 
teaspoonful soda, V 2 teaspoonful cinnamon, % tea¬ 
spoonful cloves, Y 2 teaspoonful allspice, 2 teaspoon¬ 
fuls baking powder, 2 tablespoonfuls ground choco¬ 
late, 1 cup sweet milk, 114 cups flour; more if 
needed. Steam three hours. 
Mince Meat. —Four pounds of apples, pared, 
cored, and minced; 1% pounds of raisins, stoned 
and minced; 4 pounds of beef suet shredded, or 2 
pounds butter; 1 pound honey and pound sugar; 
14 pound of mixed spices, minced rind of 4 lemons 
and juice of two lemons. Make a month before 
using. If apples are very sour, use more honey. 
Buckwheat Pancakes. —Take scant 2 quarts 
of water a little below blood heat—cooler if weath¬ 
er is warm; dissolve salt in the water till' it tastes 
almost briny; 2-3 compressed yeast cake, thoroly 
mixed in water before flour is added. Mix in the 
water a large tablespoonful of liquid honey; add 
the buckwheat flour thru a sieve. The batter 
should then be stirred or beaten a long time. If 
any batter is left, set away in a cool place, not 
too tightly covered. When ready for the next 
batch add the necessary quantity of salted warm 
water and the honey; stir thoroly, and then add the 
buckwheat as before. It is better to mix a little 
too thick rather than too thin. Water can be 
safely added before baking, if necessary. If sour 
in the morning from being kept too warm, use a 
little baking soda, dissolved in warm water. The 
old batter is useless after the soda treatment. 
Buckwheat Pancakes. —When buckwheat pan¬ 
cakes are raised over night and the soda is put in 
when ready to bake, add one or two spoonfuls of 
extracted honey. It makes them bake nice and 
brown, and gives them a fine flavor. 
Junket. —To a pint of milk, just warm, add 2 
dessertspoonfuls of honey and V 2 junket tablet, 
dissolved in cold water; flavor to taste. Set in a 
warm place until firm. 
HONEY CANDY. 
Caeamels.- —Take 1 pint honey, 1 teaspoonful 
cinnamon or vanilla, % pound cocoa, % pound 
pecan nuts, 2 pounds sweet almonds. Cut the nuts 
fine, and boil them with other ingredients until 
thick. Cool and roll out. Cut in squares and dry 
in the oven. 
