HONEY DOUGHNUTS

1 egg

1 cup sweet milk

1 cup honey

2 tbsp. shortening

2 tsp. baking powder Flour

1 tsp. salt

Cream honey and shortening together, add the egg well beaten and the other ingredients. Mix well and add flour enough to roll out and cut easily. Fry in hot fat. The honey will keep these delicious doughnuts moist much longer than usual.

HONEY GINGERBREAD

1/2 cup fat

3/4 cup honey

1/4 cup sugar (brown)

1 egg

1/2 cup sour milk

1/2 tsp. soda

1/2 tsp. cinnamon

1/8 tsp. cloves

1 tsp. baking powder

1/4 tsp. salt

1 1/2 cups flour

1/2 tsp. ginger

Sift dry ingredients. Cream fat and honey, add brown sugar, egg, sour milk and sifted dry ingredients. This will be a thin batter, but do not mind that. Bake in a well-greased pan for 25 minutes in a moderate oven 350 to 375° F. This is a delicious gingerbread and may be kept for several days, reheating before serving. Serve with or without Honey Meringue icing.

HONEY MERINGUE (7 Minute Icing)

1 egg white

1/2 cup honey (strained or granulated)

Place honey and unbeaten egg white in top of double boiler. Cook seven minutes, beating with dover egg beater while cooking. Remove from double boiler, beat and spread as desired.

DATE BARS

1 cupful honey

1 cupful of flour

3 eggs

1 tsp. baking powder

1 tsp. salt

1 cupful dates

1 tsp. vanilla

1 cupful nut meats

Beat the eggs well and add the honey, salt and vanilla. Mix and sift the flour and baking powder, add the dates