Cream the butter, beat in the sugar and add the egg yolks and lemon. Then stir in three cups of flour and the salt and soda sifted together, alternately with the honey. Fold in the beaten egg whites and stir in the nut meats, floured with the remaining fourth cup of flour. Drop by teaspoons onto a buttered baking pan two inches apart. Bake in a moderate oven, 350° F., from 15 to 25 minutes. Sprinkle with shredded cocoanut before baking, if desired.

HONEY NUT BROWNIES

1/4 cup butter

2 ounces chocolate

1/2 cup honey

2 eggs

1/2 cup sugar

1/2 cup flour (sifted with 1/4 tsp. baking powder)

1 cup chopped nut meats

Butter and chocolate should be melted together, then add honey, then flour and baking powder, then nuts. Bake 45 minutes in a slow oven. For immediate use it is better to use sugar and 1/2 honey. Cut in strips one-half inch wide and 2 inches long. To pack away in a jar, use all honey instead of part sugar and do not use until after two weeks. Roll strips in powdered sugar before packing.

CHOCOLATE REFRIGERATOR COOKIES

1/2 cup brown sugar

1/2 cup shortening

1/2 tsp. salt

1 tsp. baking powder

2 1/2 cups flour

1/2 cup honey

1 egg

1/4 tsp. soda

1/2 cup pecans

4 to 6 tbsp. cocoa, depending upon degree of chocolate flavor desired.

Cream sugar, honey, shortening, egg. Add dry ingredients, then nuts, shape in a loaf or place in refrigerator cookie mold. Chill several days to allow sufficient ripening of dough. Slice off and bake in hot oven (400° F.) for about 12 minutes. After baking, if allowed to stand for several days, the cookies will improve in flavor.

HONEY FUDGE SQUARES

1/2 cup cocoa or 2 squares bitter chocolate

1-3 cup shortening

1/2 cup pecans or black walnuts

1/4 tsp. soda

Pinch salt

1 tsp. baking powder

1/2 cup honey

1/2 cup brown sugar

1 cup chopped dates, or candied orange peel

1 egg

2 cups flour

1/4 cup sour cream or 3/4 cup of evaporated milk to which has been added 1/4 tsp. vinegar