HONEY AS FOOD. 



261 



ilONEV AS FOOD. 



HONEV Taffv— Boil honey until it hardens when 

 dropped into cold water. Pull until it becomes 

 white. Any cjuantity may be used. A pound re- 

 quires aj minutes' boiling- and stirring^. Great care 

 must be exercised not to bum the honey. It makes 

 very fine taffy. 



DysPEPSiA Eemedv.— Dr. McLean, .«an Franciscr., 

 Cal., recommends this for the cure of djspepsia 

 MLs a drink of honey and water to suit the taste, 

 then add a small quantity of myrrh (just a few 

 drops/, and drink everj- morning- as you flist get up- 



HoNEi-ijROP.s.— Bleud H cup honey, 1 teaspoonfui 

 batter, 1 egg well beaten, % cup flour, slft^^d with 

 half a teaspoon of baking-powder, and a pinch of 

 salt. Drop by tea'-poonfuLs on a tin. and bake in a 

 quick oven. These proportions will make about 20 

 cakes. 



Pickled Gbape.s in HoxEy.— T lbs. good grapes 

 (wine grapes if possible) on the stalks, carefully 

 packed in a jar without bruising any of them. 

 Make a syrup of 4 lbs. of honey, a pint of good 

 vinegar with cloves, etc., to suit the taste. Then 

 boLI the syrup, c-arefuUy skimming it, for 20 min- 

 utes. While boiling hot, pour the syrup over the 

 grapes and seal up. This will keep jjerfef-tly for 

 years, as the huney is a preservative. 



HosEv Cold Cbeak.— l cup of honey: %, of a cup 

 of beeswax: 1 cup of cottolene. Melt all, take off 

 the fire, and stir till it is co>l: roseor violet perfume 

 may be added. It should be weU protected from the 

 air. The blending should be well done. This is fine 

 for chapped or rough hands, if they are slightly 

 wetted before applying. 



Hosey-Cakes (r^in d'epiee or Leij Kuehenh—The 

 following recipe will be much appreciated by cake- 

 makers. The cakes are excellent, and wUl keep in- 

 definitely. If tbeyget dry, simply put them for a 

 few days into a bread-tin. Use 3 lbs. of honey. 3 lbs- 

 of flour, 1 oz. pfjicdfTfA ammonia, a small teacupfui 

 of ground cinnamon, half -teaspoonfui of ground 

 cloves, 6 oz. orange peel for citron, cut very fine: 

 4 oz. sweet almonds cut very small. (Ttie ammo- 

 nia ev<iporaf.ej( in fjoking.' Directions. Pour the 

 honey in a graniteware or copper sauce^pan, and 

 set on the stove. VThen it boiis, draw it aside and 

 remove the scum fas honey bolLs and burns very 

 quickly, great care must be used). Then pour the 

 honey into the veasel in which the paste is to be 

 made; leave it to csool : then add flour and other in- 

 gredients, except the ammonia, which latter must 

 not be added tUlthe flour and honey have been mixed 

 up and the paste has become cold- In preparing for 

 use, place the ammonia in a cup; pour en a few 

 drops of (5old water, and stir it well, so as to form a 

 thick paste, then mix it up with the rest. Then take 

 a piece of the paste, roll it out into a cake not over 

 a inch thick, and cut up into convenient sizes. 

 Put these on a flat tin and bake in a hot oven 12 to 

 1-5 minutes. The above is made by the monks of 

 Buckfast Abbey, England. 



HosEV VisEGAE.— The best vinegar produced any- 

 where is made from honey. Any one who under- 

 stands how to make cider vinegar can easily make 

 honey vinegar, only substituting water sveetcned 

 with honev for the apple joiee. 



Bae-le-Duc Pbesekve-S.— These preserves are be- 

 lieved to be the finest of their kind, and Iiave hither- 

 to been imported at extravagant prices. Other 



i fruits besides currants may be treated in this way. 



' as honey Is of itself a preservative. Tliese preserves 

 do not require to be kept absolutely ait-tight. 



Take selected red or white currants of large size, 

 one by one; c-aref ully make an incision in the skin 

 H, of an inch deep with tiny embroidery scLssors- 

 Through this slit remove the seeds with the aid of a 

 sharp needle; remove the seeds separately, preserv- 

 ing the shape of the fruit. Take the weight of the 

 currants in honey, and when this has been heated 

 add the currants. Let it simmer a minute or two, 

 and then seal as for jelly. The currants retain their 

 shape, are of a beautiful color, and melt in the 

 mouth. Care should be exercLsed not to scfjrch the 

 honey, then you will have fine preserves. 



HoNEV-PASTE FOR CHAPPED Hahds.— An excel- 

 lent paste for chapped hands is made as follows: 

 Tlie white of one egg, one teasp^x^n of glycerine, 

 one ounce of honey, and sufficient barley flour to 

 compose a i>aste. It may not be generally known 

 that honey is a prime ingredient of cosmetics; for 

 its action on the skin is always agreeable. 



HosEY FOR Cleaxl-itg THE Hakdh.— Houcy IS an 

 excellent cleanser of the skin, though few are 

 aware of the fact. Try this: Rub a little honey on 

 the dry skin; moisten a little, and rub again: use 

 more water, and rub. Wash thoroughly, when it 

 will be found the hands are as clean as the most 

 powerful soap can make them. 



HojfEV TOOTH-PA.STE.— Eight ouuces precipitated 

 chalk. 4 oz. powdered castile soap, 4 oz. orris-root 

 powder, 40 drops oil of sassafras, 80 drops oil of bay, 

 and honey to make a paste. 



This is really a fii-st-class tooth-paste. 



Fbesch HosEy<AKDrE.s.— In an enameled-ware 

 sauce-pan melt one part of gelatine in one part 

 of water, stirring welL When arrived at the state 

 of a soft paste, add 4 parts of honey previously 

 warmed, stirring lively. Take from the fire: add 

 the desired flavor and color, mixing carefully, and 

 pour into a shallow Ijgbtly greased dish Let it dry 

 for a few days. 



HOXEY AS A SOFTESEB OF THE HA5DS.— A gOOd 



many ladies are unaware that the verj- best cos- 

 metics are made with honey as a prime ingredient. 

 Here is one for the hands, which is said to be very 

 fine. Kub f^rether 1 lb. of honey and the yolks of 

 8 eggs: gradually add 1 lb. oil of sweet almonds, 

 during constant stirring: work in ii lb. bitter al- 

 monds, and perfume with 2 drams each of attar of 

 bergamot and attar of cloves- Of course, the quan- 

 tities may be reduced if necessary. 



HosEv Soap.— Cut 2 pounds of yellow soap in thin 

 slibes and put into a saucepan with sufficient water 

 Uj prevent the soap from being burnt Place on the 

 fire, and as soon as all the soap has dissol ved add one 

 pound of honey and stir until the whole begins to 

 boiL Then remove from the fire, add a few drops of 

 rssenee of cinnamon, pour out into a deep dish to 

 cool, and tnen cut mto squares. It improves by 

 keeping. 



HoxEr FOB Fbec-kle-s.— Half a pound of honey, 

 2 oz- glycerin, 2 oz. alcohol, 6 drams citric acid, 15 

 drops ambergris. Apply night and morning. 



HosEV Chocolate-— Chocolate sweetened with 

 htjuey rather tlian with sugar is excellent. Here is 

 how it is made: Melt 1 lb. of gelsuiae in a pint of 

 water: add 10 lbs. of honey, thoroughly warming 



