One quart of boiled honey (if possible procure the honey used by
bakers, as it is much cheaper and superior for this purpose than the
clear, strained honey sold for table use). Add to the warm honey two
generous tablespoonfuls of butter, yolks of four eggs, two ounces of
salaratus (baking soda), dissolved in a very small quantity of
vinegar, just enough to moisten the salaratus. Add just enough flour
to enable one to stir well with a spoon. Work the dough a ha
f hour
and allow it to stand until the following day, when cut cakes from the
dough which had been rolled out on the bake-board one-half inch thick.
The dough should be only just stiff enough to roll out, as should the
dough be _too soft_ the cakes will become hard and crisp, instead of
light and spongy, and if too great a quantity of flour is added the
cakes will not be good. As the thickening qualities of flour differ,
the exact amount required cannot be given. When about to cut out
cakes, the bake-board should be well-floured. Cut the cakes the size
of the top of a large coffee-cup, or roll out in one-half inch thick
on a well-floured baking sheet and mark in small, oblong sections
with a knife, they may then be easily broken apart when baked. These
cakes should he baked in a moderately hot oven and not a _hot oven_.
These are the real, old-time honey cakes as made by Aunt Sarah's
grandmother on a "Bucks County" farm, and Mary's Aunt informed her she
still remembered in her earlier days having bought these cakes at
"Bucks County" sales or "vendues," as they were then designated.