96 



AMERICAN BEE JOURNAL 



March 



It should not be kept in a cold 

 and never in the refrig< i 



chemical change effected by 

 the bee in the sugars of the nectar is 

 the same as that produced bj • 1 1 ^ < - 

 tive ferments. The honej -ugar has. 

 therefore, undergone the first stage of 

 digestion. It i- bei lu i oi this pre- 

 tion that honey is more whole- 

 some than cane sugar. Eating too 

 much honey will upset digestion, but 

 not so soon as when too much ordi- 

 nary sugar is eaten. Too much of 

 either should, of course, be avoided. 



Whether strained honey or comb 

 honey is eaten, is a matter of choice. 

 For those with delicate digestion, 

 the particles of wax in comb honey 

 may cause trouble, but for normal 

 persons such small bits of wax as 

 may be swallowed are as harmless as 

 are the particles of indigestible ma- 

 terial in many other foods. 



Honey has a mildly laxative i ffi i t 

 Bran biscuits made with honey are 

 more laxative than the ordinary bran 

 biscuit. Older writers have claimed 

 medicinal properties for honey, but 

 this is largely a matter of tradition. 

 Honey is a food and not a medicine. 

 It is worthy of much more extended 

 use, especially in cooking, because of 

 its agreeable and economical features 

 as well as because of its wholesome- 

 ness. 



The simplest way of using honey is 

 to serve it like jam or syrup with 

 bread, breakfast cereals, rice, pan- 

 cakes and other mild-flavored foods. 

 When used on bread, an ounce of 

 honey spreads as many slices as an 

 ounce of jam. When it is to be used 

 as a syrup on cakes, etc., if diluted 

 with a little hot water, it is less 

 sweet and also easier to pour. 



Honey can be satisfactorily used 

 for sweetening lemonade and other 

 fruit drinks. Syrup of any kind is 

 more convenient for this purpose 

 than undissolved sugar. Honey can 

 b( used in place of sugar for some 

 kinds of preserving, and fruits cooked 

 in it keep very well, indeed. 

 With Currants 



Currants cooked in honey served 

 with cream cheese and crackers or 

 bread make a delicious lunch dish 

 that is also very nutritious. Honey 

 may be substituted for molasses in 

 cookery, as it is slightly acid. It can 

 be used in plai e oi in all 



kinds of breads, muffins and 

 and it makes a more delicately fla- 

 vored product. 



A cupful of honey will sweeten a 

 dish just about the same as a cupful 



ir. As there is aboui 

 fourth of a cupful of water in a cup of 

 honey, one should use one-fourth less 

 liquid than the recipe calls f or when 

 using honey in place of sugar. No 

 special honey recipes are nei 

 for making cake, as the substitution 

 of honey for sugar is all that is nec- 

 essary. And honey used in the place 

 of sugar ke. 

 A honey cake made with butti 



tality until the butter 

 • ancid, while one made </ 



butter will keep fresh for months 

 and even improve it- flavor. V 

 true of the cakes, is also true of the 

 dough; it can be kept almost indefi- 

 nitely. 



Manj recipes for making cake with 

 honey in the older caok books are 

 very elaborate, and usually direct the 

 honey be brought to the boiling point 

 and then skimmed and cooled. This 

 custom of boiling probably was nec- 

 when the honey was much less 

 carefully prepared than at present, 

 and when it contained impurities of 

 many kinds. As a matter of fact, a 

 cake made by stirring flour directly 

 into cold honey is in no way inferior 

 to cakes made with honey that has 

 been heated. 



Icing made with honey, or with 

 part honey and part sugar has the 

 same advantage that honey cakes 

 have. It keeps soft and in good con- 

 dition for a long time. Honey is not 

 often used in bread making, but there 

 is no reason why it may not be used 

 in place of molasses or sugar in va- 

 rieties of bread that call for such 

 sweetening. 



A few honey recipes are here given, 

 all of them highly nutritious and 

 suitable for children as well as for 

 adults : 



Baked Honey Custard 



5 eggs. 



Y-y cup honey. 



4 cups scalded milk. 



Ms teaspoonful powdered cinnamon. 



' 4 teaspoon salt. 



Beat the eggs sufficiently to unite 

 the yolks and whites, but not enough 

 to make them foamy. Add the other 

 ingredients and bake in cups or in 

 a large pan in a moderate oven. The 

 baking dishes should be set in wati I 

 Boiled Honey Custard 



2 cups milk. 



3 egg yolks. 

 1-3 cup honey. 

 Ms teaspoon salt. 



Mix the honey, eggs and salt. Scald 

 the milk- and pour it over the eggs. 

 Cook in a double boiler until the mix- 

 ture thickens. This custard is suit- 

 able for use in place of cream on 

 gelatin desserts, or to be poured over 

 sliced oranges or stewed fruit. 

 Honey Pudding 



Vz cup honey. 



6 oz. bread crumbs. 



i up milk. 

 Rind of half a lemon. 

 Vi teaspoon ginger. 

 2 egg yolks. 

 2 tablespoons butter. 

 Two egg whites. 



Mix the honey and the bread 

 crumbs and add the milk, seasonings 

 and yolks of the eggs. Heat the mix- 

 ture thoroughly and then add the 

 butter and the whites of the egg- well 

 ! " aten. Steam for about two hours 

 lidding mold which is not more 

 than three-quarters full. 



Rolled Honey Wafers 

 up butter. 

 p flour. 

 I j i up In mey. 



Mix together the butter and honey 

 and add the flour, sifted with the 

 spice. Spread out very thin with a 

 long-bladed knife or spatula 

 on a buttered, inverted dripping pan, 

 01 On flat tins made for the purpose 

 Marls off in three-inch squan 

 bake in a slow own until delicately 

 d. While warm, roll in tubu- 

 lar shape and hold until they ai 

 and, if necessary, until they 1 



into shape. Honey wafers are not 

 quite so tender as those made with 

 sugar. 



Honey Mousse 



-1 eggs. 



1 pint cream. 



1 cup hot, delicately flavored honey. 

 Beat the eggs slightly, and slowly 



pour over them the hot honey. Cook 

 until the mixture thickens. When it 

 is cool, add the cream whipped. Put 

 the mixture into a mold, pack in 

 salt and ice, and let it stand three or 

 four hours. 



Yellow Honey Cake 

 Yi cup sugar. 



2 egg yolks. 

 2-3 cup honey. 



! i teaspoon cinnamon. 



1J-2 cups flour. 



Sift together the flour and the 

 spice. Mix the sugar and egg yolks, 

 add the honey, and then the flour 

 gradually. Roll out thin, moisten the 

 surface with egg white, and mark 

 into small squares. Bake in a mod- 

 erate oven. 



Honey Sponge" Cake 



V2 cup sugar. 



H cup honey. 



4 eggs. 



1 cup sifted flour. 



Mix the sugar and honey and boil 

 until the syrup will spin a thread 

 when dropped from the. spoon. Pour 

 the syrup over the yolks of the eggs, 

 which have been beaten until light. 

 Beat this mixture until cold; then add 

 the flour, and cut and fold the beaten 

 whites of the eggs into the mixture. 

 Bake for forty or fifty minutes in a 

 pan lined with buttered paper, in a 

 slow oven. 



This cake can be made with a cup- 

 ful of unheated honey in place of the 

 honey and syrup, but the quality is 

 not quite so good. 



Breakfast Marmalades 



(Sugarless) 



As a butter saver, Americans might 

 adopt the English custom of serving 

 marmalade with toast or hot bread 

 for breakfast. Let the fruit supply 

 the sugar to be used in making these 

 marmalades. Their virtue lies in the 

 tartness of the fruit and the fact that 

 they contain only what nature put in 

 the fruits. 



Apple-Raisin Marmalade 



To one cup ground seeded raisins 

 add one cup chopped apples and one 

 cup of water. Cook until thickened. 

 A little orange and lemon juice and 

 grated rind maj be added if liked. 



Cooked dried fruit, as apricots, 

 pears, peaches, or prunes' may be 

 used in combination with the ground 

 raisms in any proportion desired, 

 and three fruits combined as apricots. 

 apples and raisins. 



1 it up added to the marmalades 

 m:k.s 1 simple fruil relish to serve 



with cold meal 



Date-Prune Jam 



Wash one pound prunes, soak over 

 night: cook in same water and re- 

 move stone-. Remove stone- from 

 one pound date- and cut in small 

 pi- is C . k with Driii! . r until mix- 

 ture is thick Add small amount of 

 1' ni. .11 juice. 



Prune-Apricot Butter 



Wash one pound prunes and one- 



