Cookery. 



334 



[October, 1909. 



however, is not the case with honey. 

 The bees have fully prepared it for im- 

 mediate assimilation, and it is ready to 

 be taken into the system without tax- 

 ing stomach or kidneys. Doctors fre- 

 quently order honey for those whose 

 digestive organs are too weak to convert 

 cane sugar into grape sugar properly. 

 The wholesomeness of honey, however, 

 is not disputed by those who know any- 

 thing about the product of the hive. The 

 principal difficulty in the way of its sub- 

 stitution for the sweets usually craved 

 by children is the apparent limitation 

 of its use- The child has inordinate 

 longing for cakes and candy, and that 

 is not always satisfied by bread and 

 honey ; therefore, to take the place of 

 cane sugar, honey must be prepared in 

 the same manner as cane sugar. It must 

 be made into cakes and candies and other 

 danities dear to the children. The object 

 of this article is to supply housekeepers 

 who desire to substitute honey for cane 

 sugar, in the diet of their children, with 

 a few simple recipes obtained from 

 practical experience, for making this 

 wholesome sweet into a variety of 

 pleasing coufecbions, 



A few suggestions on the care of 

 honey may be of benefit to those who 

 are so situated that it is cheaper to buy 

 in quantities. The worst place to store 

 honey, or even to keep it for a short 

 time, is in the cellar or any damp cool 

 place. Honey, when extracted from the 

 comb, readily absorbs moisture, becoming 

 thin, and (in time) sour. The very best 

 place to store honey is in the attic, up 

 next to the roof, where it is hot, During 

 cold weather, honey that is kept any 

 length of time has a tendency to granu- 

 late, turning to a white, semi-soild 

 granular condition. This is called 

 "candied honey," and it frequently 

 " candies," so solid that it must be dug 

 out of the bucket with a knife. It is a 

 simple matter, however, to restore it to 

 its former condition. Place it in hot 

 water, never over 160°, and let it stay 

 until it has liquefied. It may take an 

 hour, or it may take a whole day. 



In the following recipes quantities are 

 given in pints and pounds because the 

 success of honey recipes depends upon the 

 right proportion of the ingredients. 

 All cups are not the same size, and do 

 not hold the same quantity of material, 

 therefore it is best to use a standard 

 measure, 



The simplest honey cake is the honey 

 ginger-snap. 



One pint of honey ; f lb. butter ; 2 tea- 

 spoonsfuls ginger. 



Boil together for a few minutes, and 

 allow it to get nearly cool. Add enough 



flour to make a stiff dough, and roll out 

 thin ; cut into round cakes and bake 

 quickly. 



Another simple cake is the honey 

 cookey. The recipe is given for a large 

 quantity because they will keep indefi- 

 nitely, and they are nice to have in the 

 house all the time for the children to 

 eat between meals. If they are wanted 

 in smaller quantities the recipe can be 

 reduced a half or even one-quarter. 



One pint honey ; one quart sour milk ; 

 1 teaspoonful soda. 



Mix well together and add sufficient 

 flour to make a soft dough. Roll moder- 

 ately thin and cut into round cakes. 

 Bake in a slow oven to prevent 

 burning. 



A richer cookey is made by the addi- 

 tion of butter and eggs. One pint 

 honey ; J pound butter ; 4 eggs ; \ pint 

 buttermilk or clabbered cream ; 1 quart 

 flour ; 1 teaspoonful soda. 



Mix the honey and the butter and the 

 eggs well and add the buttermilk. Sift 

 in the flour and soda, and mix well. 

 Mix in enough flour in addition to the 

 quart to make a cookey dough that 

 will roll oat well without sticking ; cut 

 in round cakes and bake in a slow 

 oven. 



In the line of confections, some sugar 

 must be used to make the honey "candy," 

 but the home-made honey caramel has 

 the advantage of being pure. 



One pint honey ; 1 lb. sugar ; scant 

 gill of cream. 



Boil until it makes a soft ball when 

 dropped into water. Stir in a teaspoon- 

 ful of vanilla, and pour it into a shallow 

 buttered pan to the depth of about half 

 an inch. When cool enough to prevent 

 its sticking to the kinfe, cut into inch 

 squares. If chocolate caramels are 

 desired, use a teaspoonful of melted 

 chocolate instead of the vanilla, stirring 

 it in just before pouring into the but- 

 tered pan, 



To make honey popcorn balls, boil a 

 pint of honey in an iron frying-pan 

 until it is quite thick, and then stir in 

 the popped corn. When cool, mold into 

 balls. 



As a substitute for tea or coffee for 

 children there is nothing better than 

 honey tea — a very simple tea made by 

 adding a tablespoonful of honey to a 

 cup of hot water. If not sweet enough 

 to suit the taste of the child, add more 

 honey. 



