and tts Economic Management. 437 
Honey as Food. 
Though the sweetest of all sweets, honey is not suitable 
for cooking purposes in such a general manner as sugar, 
requiring a much larger quantity to sweeten many articles 
of food, as well as being more costly. There are many 
things, however, which are much improved by the addition 
of honey, such as fruit pies or puddings, cakes, etc.; while 
a basin of bread and milk is made very palatable when 
sweetened with it. 
The following are among many excellent recipes given 
in the late Mr. T. G. Newman’s “ Honey as Food and 
Medicine.” 
“ FOR PRESERVING FRUIT.—Extracted honey is superior 
in every way. Add one-third as much honey as fruit, 
boiling until the taste of the honey has evaporated, 
“SUMMER DRINK.—Those engaged in harvesting and 
other occupations tending to create thirst, will find the 
following preparation a very palatable and healthful drink 
in hot weather:—Take 12 gallons of water, 20 lbs. of 
honey, and the white of six eggs. Boil one hour; then 
add cinnamon, ginger, cloves, mace, and a little rosemary. 
When cold add a spoonful of yeast from the brewery. 
Stir well, and in 24 hours it will be ready for use. 
“FOR COOKING GREEN FRUIT use only extracted 
honey, which being the only liquid, holds the fruit firm 
and. gives a very rich flavor. Sweeten or season with 
spices to suit the taste, and cook slowly until done. Serve 
dried fruit the same, only adding enough water to swell 
the fruit. 
“GINGER HONEY CAKE.—Take 13 lbs. of honey, } Ib. 
of butter, 14 lbs. of flour, I oz. of ginger, 4 0z. ground 
allspice, one teaspoonful of carbonate of soda, quarter of a 
pint of sour milk, cream if you choose, three eggs; put the 
