Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1915-04-15


1h teaspoons soda
3 teaspoons ground cinnamon,
y teaspoon ground cloves
y teaspoon ground nutmeg,
u teaspoon allspice,
| cup chopped raisins,
u ounce citron cut in small pieces,
y ounce canded orange peel cut in
small pieces.
u pound almonds coarsely chopped,
Whites of eggs.
Mix the sugar, honey, and the yoks
of the eggs, and beat thoroughly. Slft
together the flour salt. spices, and soda.
Combine all ingredients but the whites
of 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-buttered tins. and
bake in a slow oven for one-half hour.
HARD HONEY CAKE
q cup honey,
X cup sugar.
2is cups -four,
| egg.
a teaspoon ginger.
teaspoon cinnamon.
u teaspoon ground cardamon seed
y teaspoon cloves,
Speck white pepper,
Speck salt,
" teaspoon soda
I tablespoon water
ounces blanched almonds cut into
small pieces or chopped.
Sirt together the flour and spices. dis
solve the soda in the water beat the
egg and combine all the ingredients.
Beat or knead the mixture thoroughly.
Cook "a small sample. If it does not rise
sufficiently. add a little more soda and
honey; if 1t fails. add little more -four.
Roll ont the dough to the thickness Of
about three-fourths of an inch and bake
in hot oven. When the cake is done
glaze it with a thick strip Of sugar and
| water and allow it to dry in slow oven
or in some other warm place. While it
Is still warm. cut it into long strips, or
it may be left in one large cake, to he
cut into thin slices when served This
cake will become very hard on cooling
and will not be soft enough to cat for
several weeks but will keep in good con.
dition for an indefinite length of time
HONEY CHARLOTTE Russo.
1 quart cream,
6 lady fingers,
y cup delicately favored honey
Chill the honey by placing the dist
containing it in a pan of ice water. Whir
the cream and add it to the honey. mix
Ing the two well. Line dish with lady
fingers and fill it with the honey anC
cream. Serve very cold,
Cu-RRANTS.
Par-leDuc currants. an article Of COM
merce often made with honey, sell 70,
n relatively high price. in part no doubt
because of the large amount of labor in
VOWED in preparing them. The seeds arc
removed from tho Currants by method
which mutilates the fruit very slightly
the fruit is then preserved in honey oI
sugar strip. Those who wish to take
the time to preserve cIIrrants In this way
Will find that a convenient way t. re
move the seeds Is to cut a small slit II
the side OF each currant and remove tn,
seds by means of needle. After this i.
done, weigh the currants and take al
equal weight of honcy. Bring the hone,
to the boiling point. add the currants
and allow them to cook at the boilin,
point for two or three minutes on unit
the skins are tender. being careful no
to let the mixture boil violently beoaus
this Is likely to destroy the shape Of tn
fruit. If the currants are so Juicy a
to liquify the honey too much they ma,
he removed and the sirup reduced to tn
desired consistency, after which the cur
rants may he replaced
1t is possible, of course t. preserv
currants in honey according to the sam
recipe without the removal Of the seeds
but the preserve thus obtained is no
nearly so delicate as when the seeds ar
removed.