Ingredients

• 1 oz beeswax
• 1 oz white Vaseline
• 1 fluid oz distilled water
• 5 fluid oz light mineral oil
• Trace of perfume

Instructions

1. Melt the beeswax, Vaseline, and oil in a jar placed in a pan of water.
2. When nearly cold, stir in the perfume.
3. Allow to cool and store in a clean, labelled container.

Ingredients

• 8 oz beeswax
• 1 pint pure turpentine

Instructions

1. Melt the beeswax and turpentine together in a jar placed in a pan of water.
2. Heat gently and take care, as the mixture is flammable.
3. Stir well and allow to cool.

Ingredients

• 1 pint turpentine
• 2 oz paraffin wax
• 2 oz Lux or similar soap flakes
• 2 oz beeswax
• 1 pint rainwater

Instructions

1. Grate the beeswax and paraffin wax into the turpentine.
2. Mix the rainwater with the soap flakes.
3. Melt the wax and turpentine in a jar placed in a pan of water, heating gently.
4. Stir the dissolved soap into the molten wax when nearly cool.

Ingredients

• 2 oz beeswax
• 2 oz white wax
• 2 oz soft soap
• 1 pint turpentine
• 1 pint boiling soft water

Instructions

1. Break up the wax.
2. Put the soft soap and wax into a large bowl.
3. Add the turpentine and leave for 2 days.
4. Pour on the boiling water and stir vigorously.
5. Leave to cool, then put into jars and seal.

Ingredients

• 3 oz beeswax
• 1/2 oz soap flakes or soft soap
• 1/4 pint turpentine
• 1/2 pint rainwater

Instructions

1. Grate the beeswax and add it to the turpentine.
2. Place the wax and turpentine in a jar or tin in a pan of water.
3. Gently heat until the wax is melted.
4. When both mixtures are fairly cool, stir the soap solution into the wax solution.
5. Add just enough soap mixture to make a thick cream.

Ingredients

• 1/2 pint turpentine
• 1/2 pint rainwater
• 2 squares camphor
• 1 teaspoon ammonia
• 2 oz beeswax
• 1 oz white wax
• 1 oz Castille soap

Instructions

1. Shred the waxes and camphor.
2. Place them in a jar and add the turpentine.
3. Stand the jar in a saucepan of water and warm gently until the waxes have melted.
4. Shred the soap into the water and simmer until the quantity is reduced by half.
5. When the mixtures are just warm, pour the soap solution into the wax, stirring continuously.
6. Very carefully add the ammonia.
7. Shake well before use.

Ingredients

• 5 pints water
• 3/4 lb beeswax
• 1 pint turpentine
• 3 oz carbonate of potash

Instructions

1. Dissolve the potash in boiling water.
2. Add the shredded beeswax.
3. Stir until melted.
4. Add the turpentine slowly and continue stirring until the mixture is thick and creamy.

Ingredients

• 3 oz beeswax
• 1 oz Castille soap
• 1 pint rainwater
• 1 oz white wax
• 1 pint turpentine

Instructions

1. Shred the beeswax and white wax.
2. Place them in a jar or tin and add the turpentine.
3. Place the jar in a saucepan of water and heat gently until the waxes have melted.
4. Boil the water and stir in the shredded soap.
5. When the wax and soap solutions are just warm, pour the soap into the wax solution and stir well.
6. Pour into jars and shake well before use.

Ingredients

• 1/2 oz well dried yellow soap
• 1 pint rainwater
• 4 1/2 oz beeswax
• 1 pint turpentine

Instructions

1. Finely shred the soap.
2. Place it in a saucepan, add the rainwater, and warm gently until dissolved.
3. Put the beeswax in a jar placed in a pan of water and heat gently until melted.
4. Remove from the heat and pour the beeswax into the turpentine.
5. Pour the warm soap solution into the beeswax and turpentine.
6. Stir until a smooth emulsion is produced.
7. Apply with a soft cloth and polish gently with another.

Ingredients

• 4 oz beeswax
• 4 oz resin
• 1 pint linseed oil
• 1/4 pint turpentine

Instructions

1. Melt the wax and resin together in a jar placed in a pan of hot water.
2. Stir in the oil.
3. Remove from the heat and add the turpentine.
4. When required, melt if necessary and rub well into the leather.

Ingredients

• 4 oz beeswax
• 2 oz mutton fat

Instructions

1. Melt the beeswax and mutton fat in a jar placed in a pan of water.
2. Gently heat and take care, as the mixture is flammable.
3. Stir well until thoroughly blended.
4. Pour into a tin or jar.
5. To use, warm slightly and rub well into the welts and uppers of shoes or boots.

Ingredients

• 2 oz beeswax
• 2 oz white wax
• 4 oz turpentine

Instructions

1. Put the waxes into a jar or tin and stand the tin in a saucepan of water.
2. Heat gently until the waxes have melted.
3. Add the turpentine and stir until cool.
4. Apply as thinly as possible.
5. Polish with a soft cloth.

Ingredients

• 8 oz flour
• 4 oz sugar
• 1 teaspoon baking powder
• 1/2 pint milk
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 tablespoon butter
• 4 oz honey

Instructions

1. Mix all the dry ingredients in a bowl except the baking powder.
2. Put milk, honey, and butter into a pan and warm until blended.
3. Stir in the baking powder.
4. Add to the flour mixture and mix well.
5. Put into a greased and floured bread tin.
6. Bake in a moderate oven at 300°F / Gas 3 for about 1 hour.
7. Turn out and dust with caster sugar.

Ingredients

• 1 1/2 cups sifted flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 eggs
• 1 cup honey
• 1 teaspoon vanilla
• 1 3/4 cups chopped dates
• 1 cup chopped nuts

Instructions

1. [INSERT CONFIRMED METHOD — method not visible in the photo provided]

Ingredients

• 5 oz margarine
• 3 eggs
• 5 oz brown sugar
• 3/4 cup honey
• 8 oz finely chopped dates
• 12 oz plain flour
• 2 tablespoons grated orange rind, optional
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 3/4 teaspoon nutmeg
• 1/2 cup orange juice

Instructions

1. Sift together flour, salt, baking powder, baking soda, and spices.
2. Cream together margarine and sugar.
3. Beat in eggs one at a time, adding a little flour after the first.
4. Gradually beat in the honey.
5. Stir in the dates and orange rind.
6. Fold in the rest of the flour and orange juice.
7. Put mixture into a 7 inch square cake tin.
8. Bake for about 1 1/4 hours on the middle shelf at 350°F / Gas 4.

Ingredients

• 2 oz margarine
• 8 oz wholemeal flour
• 8 fluid oz natural yoghurt
• 1 tablespoon honey
• 1 teaspoon salt

Instructions

1. Rub the fat into the flour.
2. Mix in the yoghurt, honey, and salt.
3. Turn out and knead vigorously.
4. Roll small pieces of dough into small balls.
5. Flatten each ball to make them very thin.
6. Drop each piece into very hot cooking fat for a short time.
7. Drain the puffed-up breads on kitchen paper.

Ingredients

• 8 oz plain flour
• 4 oz margarine
• 4 oz sliced stoned dates
• 1 oz chopped walnuts
• 2 tablespoons clear honey
• 3 teaspoons baking powder
• 4 oz caster sugar
• 2 eggs
• 4 tablespoons milk

Instructions

1. Sieve dry ingredients and rub in margarine.
2. Mix together beaten eggs, honey, and milk.
3. Stir into the mixture.
4. Add dates and walnuts.
5. Pour into a greased 7 inch tin.
6. Bake in the centre of the oven for 1 to 1 1/4 hours at 350–375°F / Gas 3–4.

Ingredients

• 4 oz margarine
• 2 oz soft brown sugar
• 5 oz liquid honey
• 2 eggs
• 8 oz self-raising flour
• 1 teaspoon lemon juice
• Glace icing
• 2 oz crystallised ginger
• Pinch of salt

Instructions

1. Cream the margarine and sugar thoroughly.
2. Beat in the honey gradually.
3. Sift the flour, salt, and ground ginger together.
4. Beat the eggs into the creamed mixture, adding a little flour after the first egg.
5. Beat in the lemon juice.
6. Fold in the rest of the flour.
7. Pour into a 7 inch prepared tin and cover with greaseproof paper.
8. Bake in a moderate oven at 350°F / Gas 4 for about 1 hour.
9. Cool, ice with glace icing, and decorate with chopped crystallised ginger.

Ingredients

• 8 oz self-raising flour
• 1 egg
• 1 teaspoon bicarbonate of soda
• 1 teaspoon salt
• 3 oz dried fruit
• 1/4 pint milk
• 2 tablespoons honey
• 1 tablespoon malt extract

Instructions

1. Heat the honey and malt in a pan with half the milk.
2. Mix the bicarbonate of soda with the remainder of the milk.
3. Sieve the flour and salt into a bowl.
4. Add the fruit and stir in the melted ingredients, beaten egg, and rest of the milk.
5. Mix well.
6. Place the mixture in a well-greased 1 lb loaf tin.
7. Bake at 350°F / Gas 4 for approximately 1 hour.

Ingredients

• 1/2 cup margarine
• 1/2 cup honey
• 1 3/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/3 cup Bemax

Instructions

1. Sift together flour, soda, and spices.
2. Stir in the Bemax.
3. Cream the fat and honey.
4. Mix in the dry ingredients.
5. Roll in waxed paper and chill for 1 hour.
6. Roll out on a floured board to about 1/8 inch thick.
7. Cut into shapes and cook on a greased baking sheet for 8–10 minutes at 350°F / Gas 4.
8. Cool on a rack.

Ingredients

• 12 whole almonds
• 6 oz margarine
• 6 oz soft brown sugar
• 12 oz rolled oats
• 2 tablespoons honey
• 6 glace cherries

Instructions

1. Cream the margarine and sugar thoroughly.
2. Beat in the honey.
3. Gradually work rolled oats into the mixture.
4. Put mixture into an 8 inch square sandwich tin.
5. Flatten and mark into 12 pieces.
6. Put 2 almond halves on each marked piece.
7. Bake in the centre of a pre-heated oven at 350°F / Gas 4 for about 40 minutes, or until golden brown.
8. Cut through the pieces and allow to cool in the tin.
9. Finish with a glace cherry between the almonds on each piece.

Ingredients

• 1 tablespoon honey
• 6 oz self-raising wholemeal flour
• Pinch of salt
• 2 oz bran
• 1/2 teaspoon each of cinnamon, ground ginger, and spice
• 4 oz butter
• 4 oz sugar
• 1 egg
• Almonds

Instructions

1. Cream honey, butter, and sugar.
2. Add beaten egg.
3. Sift the flour with the other dry ingredients.
4. Gradually add to the creamed mixture.
5. Turn out onto a well-floured board.
6. Roll out fairly thin and cut into shapes.
7. Place on a greased baking sheet.
8. Brush with milk and put half a blanched almond on each.
9. Cook in a moderate oven at 350°F / Gas 4 for about 25 minutes.

Ingredients

• 3 oz porridge oats
• 4 oz flour
• 3 oz margarine
• 1 teaspoon baking powder
• 1 tablespoon honey
• 2 oz sugar

Filling

• 1 oz candied peel
• 1 oz currants
• 1 oz raisins
• 1 tablespoon honey

Instructions

1. Rub fat into flour after sifting flour and baking powder together.
2. Add honey.
3. When mixed to rolling consistency, turn onto a floured board.
4. Divide into 2 portions and roll each out into a square about 7 1/2 inches by 7 1/2 inches.
5. Place one on a greased baking sheet.
6. Spread over the filling and add the top layer, pressing down firmly.
7. Bake at 350°F / Gas 4 for 30 minutes.
8. Cut into fingers before quite cold.
9. For the filling, chop the ingredients finely and stir into warmed honey. Spread while still warm.

Ingredients

• 6 oz self-raising flour
• Pinch of salt
• 1 rounded teaspoon lemon rind
• 2 oz margarine
• 2 tablespoons honey
• About 8 glace cherries, halved

Instructions

1. Sift the flour and salt into a bowl.
2. Stir in the lemon rind.
3. Rub in the margarine.
4. Warm the honey and stir into the mixture to make a firm dough.
5. Divide into pieces about the size of a walnut.
6. Roll into balls and place on a greased baking sheet.
7. Flatten the tops slightly and decorate with a glace cherry.
8. Bake in the upper part of a moderate oven at 350°F / Gas 4 for about 15 minutes, or until golden brown.

Pastry Ingredients

• 1 cup self-raising flour
• 1 heaped tablespoon butter
• 2 tablespoons sugar
• 1 beaten egg
• Pinch of salt

Lemon Butter Ingredients

• 1/3 cup honey
• 1/2 cup sugar
• 1/4 cup lemon juice
• 3 beaten eggs
• 2 tablespoons butter

Instructions

1. For the pastry, sieve flour and salt, rub in the butter and sugar, and mix well.
2. Stir in the beaten egg to make a soft dough.
3. Roll out and line a pie plate.
4. Decorate the outer edge and prick the bottom with a fork.
5. Bake in a hot oven at 400°F / Gas 6 for about 10–15 minutes, or until golden brown.
6. For the lemon butter, blend all ingredients in a saucepan.
7. Cook in a double boiler until thick, stirring continuously.
8. Pour into the tart shell and top with whipped cream when cold.

Ingredients

• 1/2 lb clear honey
• 1 pint water
• 2 tablespoons lemon juice
• 6 firm pears

Instructions

1. Place honey, water, and lemon juice in a deep saucepan.
2. Heat gently until the honey has dissolved.
3. Peel pears carefully, keeping them whole and leaving the stems on.
4. Stand pears upright in the syrup, cover, and simmer for 10–15 minutes until just tender.
5. Remove pears, drain well, and dry on kitchen paper.
6. Boil syrup for about 25 minutes until reduced to about 1/4 pint.
7. Replace pears in the syrup and continue to boil, basting the tops frequently.
8. When the syrup thickens and coats the pears, remove from the heat.
9. Lift pears carefully by the stems and place on a serving dish.
10. Spoon any remaining syrup over the pears.

Ingredients

• Dates
• Nuts
• Coconut
• Colouring, optional
• Honey

Instructions

1. Remove stones from dates.
2. Fill the cavity with ground walnuts, hazelnuts, Brazil nuts, or similar mixed with honey.
3. Roll in coconut. The coconut may be coloured if desired.

Ingredients

• 5 oz shortcrust pastry
• 1 lb plums
• 2 tablespoons honey
• 1 oz margarine
• 3 tablespoons breadcrumbs
• 2 teaspoons cinnamon

Instructions

1. Line a 6 inch flan ring or sandwich tin with pastry.
2. Arrange plums in the flan.
3. Melt margarine and honey in a pan.
4. Stir in the breadcrumbs and cinnamon.
5. Spread the mixture over the plums.
6. Bake at 400°F / Gas 6 for about 40 minutes.

Ingredients

• 2 tablespoons honey
• 2 tablespoons sugar
• Small piece of butter
• 3 tablespoons hot water
• 1 teaspoon bicarbonate of soda

Instructions

1. Boil honey, sugar, hot water, and butter until the temperature reaches 250°F.
2. Take the pan off the heat.
3. Add bicarbonate of soda and stir quickly.
4. Pour into a well-buttered tin to set.
5. Cut into portions before quite cold.

Ingredients

• 2/3 cup honey
• 4 cups sugar
• 2 cups boiling water

Instructions

1. Cook honey, water, and sugar slowly.
2. Heat until the temperature reaches 238°F.
3. Remove from the heat and pour at once onto large buttered platters.
4. When lukewarm, stir until creamy.
5. Knead until smooth.
6. Allow to stand for a few days before using. Flavour as desired.

Ingredients

• 1 lb lump sugar
• 1 teacup honey
• 1 teacup boiling water
• 1/2 teacup cold water
• 1 oz gelatine
• 1 lemon

Instructions

1. Soak the gelatine in a little cold water before using.
2. Boil sugar and cold water together.
3. Add honey and gelatine melted in the boiling water.
4. Stir until boiling, then boil for half an hour.
5. Remove from heat and add lemon juice and, if desired, a little pink colouring.
6. Pour into a shallow pie dish previously soaked in cold water.
7. When cold, cut into squares and dust with icing sugar.

Ingredients

• 3 cups icing sugar
• 3 teaspoons cinnamon
• 1 1/2 teaspoons mixed spice
• 1 1/2 teaspoons nutmeg
• 1 egg white
• 2 tablespoons honey
• 1/8 teaspoon salt
• 3/4 lb almonds, walnuts, or Brazils

Instructions

1. Sift sugar and spices together 3 times.
2. Spread one half of the mixture about 3/4 inch thick on a baking sheet or shallow tin.
3. Place egg white, honey, and salt in a bowl and beat until mixed but not foamy.
4. Add nuts and stir until coated.
5. Place nuts on the sugar mixture one at a time, top side up, about 1/4 inch apart.
6. Cover evenly with the remaining sugar mixture.
7. Set pan inside another baking tin and bake in a very slow oven at 250°F / Gas 1 for 1/2 hour.
8. Remove nuts immediately and brush off excess sugar.
9. When cooled, store in an airtight glass jar.

Ingredients

• 2 lb cherries
• 8 oz raisins
• 2 oz honey
• 2 teaspoons mixed spice
• 8 tablespoons vinegar
• 4 tablespoons brown sugar

Instructions

1. Stone cherries and place in a pan with the other ingredients.
2. Boil for 5 minutes.
3. Continue simmering until thick, stirring continuously.
4. Place in small jars and seal.

Ingredients

• 1/4 cup honey
• 1/4 cup catsup
• 1/4 cup lemon juice
• 1/2 teaspoon paprika
• 1 cup salt
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon powdered garlic

Instructions

1. Mix all ingredients together thoroughly.
2. Coat chicken portions with this dressing.
3. Leave to stand for at least 1 hour, or overnight if possible.
4. Bake at 325°F / Gas 3 for about 1 hour.
5. Serve hot or cold.

Ingredients

• 7 oz dried apricots, finely chopped
• 2 1/2 lb lean lamb
• 1 1/2 lb onions, chopped
• 1/2 lb butter
• Pinch of cayenne pepper
• 1 level teaspoon curry powder
• 1 clove garlic
• 7 tablespoons wine vinegar
• Salt and pepper

Instructions

1. Cover apricots with water and leave to soak overnight.
2. Drain and press through a sieve.
3. Cut meat into 1 inch cubes.
4. Melt butter in a frying pan.
5. Add onion and garlic and fry until golden brown.
6. Add apricot puree, seasoning, curry powder, vinegar, and honey.
7. Simmer for a few minutes, then allow to cool.
8. Put meat in a bowl with the sauce and marinate for 3 hours.
9. Remove meat from sauce and push cubes onto skewers.
10. Grill for 20 minutes, turning frequently so all sides of meat are browned.
11. Serve with heated marinade and fried rice.

Ingredients

• 1 lb small onions, peeled
• 1 lb carrots, peeled and diced
• 1 lb turnips, peeled and diced
• 1 oz butter
• 1 level tablespoon clear honey

Instructions

1. Cook onions in boiling salted water for 10 minutes.
2. Add carrots and turnips.
3. Cook for a further 10–15 minutes.
4. Drain vegetables.
5. Melt honey and butter in a saucepan.
6. Add vegetables and cook over moderate heat, stirring occasionally, until well glazed.

Ingredients

• 1/2 lb finely minced ham
• 1/2 lb finely minced pork
• 1/2 lb fine cereal
• 2 cups crushed cornflakes
• 1 egg
• 2 tablespoons honey
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon mustard
• 2 tablespoons tomato sauce
• Cooking oil
• Flour

Instructions

1. Combine all but the last two ingredients in a bowl and mix well.
2. With lightly floured hands, form into small cork shapes.
3. Cook in hot oil until golden brown and cooked through.
4. Drain on absorbent paper and serve piping hot.

Ingredients

• 9 oz cream cheese
• 3 eggs
• 1/4 teaspoon salt
• 1/2 cup honey
• Juice and rind of half a lemon
• 1 1/2 cups milk

Instructions

1. Cream the cheese.
2. Lightly beat the eggs and combine with honey, lemon, salt, and milk.
3. Add the egg mixture to the creamed cheese gradually.
4. Line a pie dish with shortcrust pastry.
5. Pour in the cheese mixture and sprinkle with nutmeg.
6. Bake at 450°F / Gas 8 for 10 minutes.
7. Reduce to 325°F / Gas 3 for a further 30 minutes.

Ingredients

• 1 lb cod, hake, or haddock
• 1 dessertspoon honey
• 1 oz lard
• 1/2 lb tomatoes
• 1 chopped medium onion
• 1/2 pint cider
• Salt and pepper

Instructions

1. Wash fish and cut into half-inch squares.
2. Place in a pie dish.
3. Melt the fat in a frying pan and fry the onions until golden brown.
4. Add quartered tomatoes and cook for a further 5 minutes.
5. Place over the fish.
6. Dissolve the honey in the cider and pour over the fish.
7. Bake at 375°F / Gas 6 for 45 minutes.
8. Serve garnished with watercress or parsley.

Ingredients

• 3 1/2 lb spare ribs of beef
• 1/4 cup catsup
• 2 tablespoons honey
• 1 tablespoon wine vinegar
• 3/4 teaspoon salt
• 1 tablespoon minced onion

Instructions

1. Place spare ribs in a roasting tin and pour over the meat.
2. Blend the rest of the ingredients together.
3. Pour over the meat.
4. Bake at 350°F / Gas 4 for about 1 1/2 hours.
5. Baste with the honey mixture every half hour.

Ingredients

• 2 lb cooking apples
• 1/2 lb onions
• 4 tablespoons honey
• 1/2 pint malt vinegar
• 2 teaspoons ground ginger
• 2 level teaspoons salt
• 6 oz seedless raisins
• 1/4 pint lemon juice
• 1/4 teaspoon cayenne pepper

Instructions

1. Peel and chop onion and cook in a small amount of water until soft.
2. Peel, chop, and cook apples in the lemon juice.
3. Place the onion, apple, and remaining ingredients in a saucepan.
4. Simmer until thick.
5. Pour into clean, warm jars and seal with vinegar-proof covers.

Ingredients

• 1 cup honey
• 1 cup wine vinegar
• 4 cups finely chopped cabbage
• 1 cup diced celery
• 1/2 cup finely chopped onion
• 1 teaspoon salt
• 1 cup diced green pepper, optional

Instructions

1. Place onion, vinegar, and salt in a small saucepan.
2. Bring to the boil and simmer for 5 minutes.
3. Pour the cooled dressing over the prepared vegetables and toss lightly.
4. Cover and chill overnight if possible to blend the flavours.