HONEY AS FOOD. 527 



■warmth to the system, arouses nervous energy, and gives vigor 

 to all the vital functions. To the laborer it gives strength— 

 to the business man, mental force. Its effects are not like or- 

 dinary stimulants, such as spirits, &o., but it produces a healthy 

 action, the results of which are pleasing and permanent — a 

 sweet disposition and a bright intellect." 



849. As a condiment it can be used in many ways. In 

 candies it may finally replace the unhealthful glucose of com- 

 merce. The confectioners who now use it, increase their trade 

 every year. 



In France, "pain-d'epice," ''ginger bread," is sold in im- 

 mense quantities at the fairs. The best makes are sold at 

 the most important fairs through the country. It keeps an 

 indefinite length of time, and farmers' wives are wont to buy 

 enough to last for months. The following is the recipe: 



830. "Dissolve 4 ounces of soda, in a glass of warm skimmed 

 milk. Take 4 pounds of flour and pour in the milk and enough 

 warm honey to make a thick dough, flavor with anise and corian- 

 der seeds, cloves, and cinnamon, all powdered fine. Knead 

 carefully, as you would bread. Let it rise two hours in a 

 warm place, spread in pans and bake in a moderately warm 

 oven. Ten or twelve minutes will do, if the cakes are thin. As 

 soon as the cake resists to the touch of the finger it is done. 

 Before baking, it may be decorated with almonds, preserved 

 lemon peel, etc. Wheat flour makes good 'pain-d'epiee,' but some 

 prefer rye flour. Fall honey is preferable for it, on account of 

 its stronger taste." — L 'Apiculteur. 



The spices may be varied according to taste. Some add 

 powdered ginger, or grated lemon or orange peel. 



851. Crisp ginger bread can be' made by mixing in it a 

 quantity of broken almonds, blanched by dipping in boiling 

 water, hazel-nuts, English walnuts, etc. The same dough, in 

 skilled hands, with different seasonings, will make a variety 

 of dainties, all with honey. 



Instead of lard or butterj artistic cooks use olive oil to 

 grease the pans; in America, cotton seed oil takes its place^ 

 and is good. The Italians sometimes use beeswax. 



