Mrs. Wilson's Cook Book Part 50

NUT HONEY CAKE

Place in a mixing bowl

One cup of honey, One cup of brown sugar, Yolks of two eggs, Nine tablespoons of shortening.

Cream together and then add

Three-quarters cup of sour milk, One and one-half teaspoons of baking soda.

Dissolve the baking soda in the sour milk, then add

Four cups of flour, Two teaspoons of cinnamon, One-half teaspoon of allspice, One-half teaspoon of cloves, One-half teaspoon of nutmeg, One cup of finely chopped raisins, One cup of finely chopped nuts, One tablespoon of baking powder.

Mix thoroughly and then cut and fold in the stiffly beaten whites of two eggs. Pour into well-greased and floured pan and bake in a moderate oven for forty minutes. Ice with b.u.t.ter cream icing.

HONEY CUSTARD

Place two cups of milk in a mixing bowl and add

Three-quarters cup of honey, One-quarter teaspoon of nutmeg, Two eggs.

Beat to thoroughly mix and then pour into custard cups. Place cups in a baking pan containing water and bake in a slow oven until firm in center.

HONEY RAISIN TAPIOCA

Wash one cup of tapioca well and then place in a saucepan and add

One cup of honey, Four cups of water.

Bring to a boil and cook slowly until clear and the tapioca is soft, then add

One-half package of seeded raisins, Yolk of one egg.

Stir to thoroughly blend and then cook fifteen minutes. Serve with fruit whip made of

One-half gla.s.s of jelly, White of one egg.

Beat until the mixture holds its shape.

HONEY COOKIES

Place in a mixing bowl

Three-quarters cup of brown sugar, Three-quarters cup of honey, One egg, Seven tablespoons of shortening.

Beat to blend and then add

Three and three-quarter cups of flour, One-half cup of seeded raisins, One-half cup of finely chopped nuts, One teaspoon of baking powder, One teaspoon of mace.

Roll and cut and then bake in a moderate oven for ten minutes.

HONEY CAKES

One cup of honey, One-half cup of brown sugar, One-half cup of shortening.

Cream well and then add

Yolks of three eggs, Four cups of sifted flour, One teaspoon of cinnamon, One-half teaspoon of nutmeg, One-half teaspoon of salt, One and one-half teaspoons of baking soda, dissolved in, One cup of sour milk.

Beat to thoroughly mix and then cut and fold in the stiffly beaten whites of three eggs. Pour into a well-greased and floured baking pan, about one inch deep. Bake in a moderate oven and cool. Cover with honey icing.

MALVERN CREAM

Place in a saucepan

Three-quarters cup of honey, Two cups of milk, Six level tablespoons of cornstarch.

Dissolve the starch in cold milk and honey and then place on the stove and bring to a boil. Cook for five minutes. Now add

One teaspoon of vanilla, One-quarter teaspoon of nutmeg.

Beat to thoroughly mix and then rinse custard cups in cold water. Pour in the pudding and set aside to mould. When ready to serve unmould and serve with crushed fruit.

HONEY APPLE PUDDING

Two cups of stewed apples, One cup of honey, One-half cup of brown sugar, Four tablespoons of shortening, Two cups of fine bread crumbs, One and one-half cups of flour, Two level tablespoons of baking powder, Two teaspoons of cinnamon, One-half teaspoon of cloves.

Beat to mix and then put into a baking dish and bake in a slow oven for thirty-five minutes. Serve with a thin apple sauce, sweetened with honey.

HONEY AND RASPBERRY ADE

Place three baskets of well-washed raspberries in a saucepan and add

One quart of water, One and one-half cups of honey, One-quarter teaspoon of nutmeg.

Bring to a boil and cook slowly until the fruit is soft, mashing frequently with the potato masher. Cool and strain into punch bowl.

Add a piece of ice and the juice of one orange or one lemon.

FATS