HONEY DIAMONDS
2 cups pastry flour
½ teaspoon Arm & Hammer or Cow Brand Baking Soda
¼ teaspoon salt
½ teaspoon cinnamon
¼ cup butter, or other shortening
1 cup sifted brown sugar, firmly packed
⅓ cup honey
2 eggs
½ cup sweet milk
Nutmeats
1. Sift, then measure the flour. Sift three times with the baking soda, salt and cinnamon.
2. Cream the butter until light and lemon colored. Add sugar gradually, beating after each addition.
3. Combine honey and eggs which have been beaten until they are almost as stiff as whipped cream. Add to the butter-sugar mixture. Blend well.
4. Alternately add the dry ingredients and milk, beating after each addition.
5. Turn into a greased shallow cake pan. Bake.
6. Frost with Butter Icing. Garnish with nutmeats. Cut in diamond shaped pieces.
Amount: 9 × 9 inch pan Temperature: 350° F. Time: 45-50 minutes [See page 8]