Honey Caramels

1 cup extracted honey of best flavor, 1 cup granulated sugar, 3 tablespoons sweet cream or milk. Boil to "soft crack," or until it hardens when dropped into cold water, but not too brittle - just so it will form into a soft ball when taken in the fingers. Pour into a greased dish, stirring in a teaspoon extract of vanilla just before taking off. Let it be 1/2 or 3/4-inch deep in the dish ; and as it cools, cut in squares and wrap each square in paraffine paper, such as grocers wrap butter in. To make chocolate caramels, add to the foregoing 1 tablespoon melted chocolate, just before taking off the stove, stirring it in well. For chocolate caramels it is not so important that the honey be of best quality. - C. C. Miller.

Walnut Creams

Boil to the hard snap stage 1 cup of grated chocolate, 1 cup of brown sugar, 1 cup of extracted honey and 1/2 cup of sweet cream. When it hardens on being dropped in water, stir in butter the size of an egg. Just before removing from the fire, add 1 teaspoon of vanilla and 2 cups of finely chopped walnuts. Stir thoroughly and pour in buttered plates to cool, cutting it into squares. Other kinds of nuts may be substituted for walnuts.

Butterscotch

1 cup butter, 2 cups of sugar, 2 cups of extracted honey, 1 heaping teaspoon of cinnamon. Boil ten minutes, pour into a buttered pan and when cold cut into squares.

Honey Nut-Cakes

8 cups sugar, 2 cups honey, 4 cups milk or water, 1 lb. almonds, 1 lb. English walnuts, 3 cents' worth each of candied lemon and orange peel, 5 cents' worth citron (the last three cut fine), 2 large tablespoons soda, 2 teaspoons cinnamon, 2 teaspoons ground cloves. Put the milk, sugar and honey on the stove to boil 15 minutes ; skim off the scum, and take from the stove. Put in the nuts, spices and candied fruit. Stir in as much flour as can be done with a spoon. Set away to cool, then mix in the soda (don't make the dough too stiff). Cover up and let stand over night, then work in enough flour to make a stiff dough. Bake when you get ready. It is well to let it stand a few days, as it will not stick so badly. Roll out a little thicker than a common cooky, cut in any shape you like.

This Recipe Originated In Germany, Is Old And Tried And The Cake Will Keep A Year Or More

Mrs. E. Smith.

Honey And Almond Cakes

Put into a saucepan 2 cups of liquid honey with 3/4 lb. of powdered sugar. Cook 2 to 3 minutes, add 1/4 lb. of almonds (chopped) and cook 5 minutes longer. Now add enough flour to make a stiff dough. Take from the fire, and when slightly cooled add eight ounces of candied orange peel, cut fine, the yellow rind of a lemon, 1/2 teaspoon each of ground cinnamon and grated nutmeg, 1/2 teaspoon of soda, a pinch of salt and a glass of grape juice. While the dough is still warm, roll thin and stamp into little rectangles. Bake in a moderate oven and when cold, ice.

Contributed by the J. A. Howard Apiaries.

Oberlin Honey Layer-Cake

Two-thirds cup of butter, 1 cup honey, 3 eggs beaten, 1/22 cup milk. Cream the butter and honey together, then add the eggs and milk. Then add 2 cups flour containing 1 1/2 teaspoons baking powder previously stirred in. Then stir in flour to make a stiff batter. Bake in jelly tins. When the cakes are cold, take finely flavored candied honey, and after creaming it, spread between the layers.

Honey Jumbles

Chop finely 1/4 pound each of citron and candied orange peel; place in a nappy and just cover with warm strained honey and let stand over night in a warm place. Beat 2 eggs and 1 cup of white sugar until smooth; add the fruit and honey, a little salt and 2 1/2 cups of flour. Knead to a smooth dough, roll thin, cut into fancy shapes and bake in a rather quick oven.

Oberlin Honey Fruit-Cake

One-half cup butter, 3/4 cup honey, 1/3 cup apple jelly or boiled cider, 2 eggs well beaten, 1 teaspoon soda, 1 teaspoon each of cinnamon, cloves and nutmeg, 1 teacup 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.

Honey Shortcake

Three cups of flour, 2 teaspoons baking powder, 1 teaspoon salt, 1/2 cup shortening, 1 1/2 cups sweet milk. Roll quickly and bake in a hot oven. When done, split the cake and spread the lower half thinly with butter, add the upper half with 1/2 pound of the best flavored honey. (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 through the cake. To be eaten with milk.

Honey And Tar Cough Candy

Boil a double handful of green hoarhound in 2 quarts of water, down to 1 quart; strain, and add to this tea 2 cups of extracted honey and a tablespoon each of lard and tar. Boil down to a candy, but not enough to make it brittle. Begin to eat this, increase from a piece the size of a pea to as much as can be relished. It is an excellent cough candy and always gives relief in a short time.

Indian Pudding

Five cups of milk, 1/3 cup of corn meal, 1/2 cup of honey, 1 teaspoon of salt, 1 teaspoon of sugar.

Cook milk and meal in a double boiler 20 minutes; add honey, salt and ginger; pour into a buttered pudding dish and bake 2 hours in a slow oven; serve with cream.