The Sunday telegram. [volume] (Clarksburg, W. Va.) 1914-1927, 1915-04-18


cloves. -:.5t n1 tIncE,.
.fafsins, - ounce & VI tTDus cut iii; small
pieces ~ ounce candied orange peal
cut in small pieces; f-22 pound al
liionds coarsely hoped, whites Of s3
eggs 81 55s's III
Mix the sugar, honey and the yolks5
Of the eggs. and tile beat ttlorcEg tly.s
5S!ft together the flour. salt. spices
and soda. C:odlbine all ingredients
but Tic "i1litessof the eggs. Beat the
whites of the eggs till they are stiff
and add them last Pour the dough
to the depth OF about half an inch
into well but tered tins. and bake in a
SLOW oven for one-hnlf hour.
Hard Honey Cake.
"A cup loney. Il. cup sugar. n IL
Il teaspoon cinnamon. IL teaspoon
ground cinnamon seed, lie teas poo1l.
cloves. speck white pepper. speck
salt. IL teaspoon soda, q tablespoon
water. ? ounces blanched almonds cut
into small pieces or chopped.
Sift together the -four and spices,
dissolve the soda in the water, beat
the egg and combine all the ingred
tents. Heat or knead the mixture
thoroughly. Cook small sample IT
it does not rise sufficiently. add a
little more soda and honey, ii lit
fails, add little more -four Roll
out the dough to the thickness OF
about three-fourths OF an inch and
bake in a hot oven. When the cake
is done. glaze it with thick strip of
sugar and water and allow it to drJ:
in slow oven Or ID some other warm
place. While it IL still warm, cut ii
into long strips, or 1t may be left in
one large cake. to he Acut into thin
slices When served. This. cake will.
become very hard on cooling and will
not cot be soft enough 10 Seat for several
weeks, but. will keep in good condt-1
ton for an indefinite length OF time.
Honey Charlotte Russo.
~ quart cream, s lady fingers, l-22
cup 4deiicately Favored honey.
Chill the honey by placing the dish
containing it. in u pan OF ice water
Whip the cream and add it to the
honey, mixing the two we'll. Line a
dish with LADY fingers and i'll it with
the honey and cream. Serve very
cold. ~,
CuTrants.
-BaTEle Due cuTTanIS.s an article of
often made Mita honcy. sell
for relatively Ii: gh price, in part no
doubt because oil the large amount Of
I labor folPedi in preparing them. The
seeds are removed from the currants
by a method Which mut1lates the fruit
Very slightly: the fruit IS then pre-:
served IN honey or sugar slrup Those
who Wish TO take the time 10 pre-
serve currants In this way will lind
that convenient way to remove the
secds5.s 10 cut q small sIIt9in the side
OF each turrant and remove the seeds.
BY means Of a needle After this is
done, weigh the currauts and take an
equal Weight OF honey Bring the
honey to the boiling point, add the
currants, and allow them to cook at
the boiling point for two OF: three min
utes, or until the skinS are tender,
being carefnl not to let the MIXTURE
boil olently because this is likely
TO destroy the shape OF 1 be fruit. IL
theEculTants are 50 juicy as to II iquefy
the ilolie too much. they ma be5Erc-
moved and the strip reduced to the
desired consistency, IA fters which the
cnlrants may be replaced.
IS possible. OF course. Ito preserve
currants in honey according to the
same recipe Without removal OF the
seeds. but the preserve thus obtained
is not nearly 80 delicate az when the
seeds are removed.