HONEY A FOOD AND MEDICINE 



HONEY AS A SOFTENER OF THE HANDS. Rub together 

 1 Ib. of honey and the yolks of 8 eggs ; gradually add 1 Ib. oil 

 of sweet almond during constant stirring ; work in J Ib. bitter 

 almonds, and perfume with 2 drams each of attar of bergamot 

 and attar of cloves. Of course, the quantities may be reduced 

 if necessary. 



HONEY FOR FRECKLES. Half a pound of honey, 2 oz. 

 glycerine, 2 oz. alcohol, 6 drams citric acid, 15 drops amber- 

 gris. Apply night and morning. 



HONEY-CHOCOLATE. Chocolate sweetened with honey 

 rather than with sugar is excellent. This is how it is made i 

 Melt 1 Ib. of gelatine in a pint of water; add 10 Ib. of 

 honey, thoroughly warming the same, and then add 4 Ibs. of 

 cocoa. Flavor with vanilla when taken off the fire, and then 

 pour into greased dishes or molds. 



HONEY BROWN BREAD. One cup corn meal, 1 cup rye 

 meal, 1 cup sour milk, J cup or less of honey, a teaspoonful 

 of salt and a teaspoonful of soda. Steam four hours, and 

 then dry in the oven fifteen minutes. It may be added that 

 most of the molasses now sold is not fit to eat, and in any 

 case honey is much better. 



It can be seen from the foregoing recipes 

 that honey has a multitude of uses in the home, 

 and its free use as a spread for bread is far 

 preferable for children to much of the cheap 

 candies that they buy. 



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