13C6 
<>y*e « URAL NEW-YORKER 
Xov(*ni)>oi* 17, 1917 
Things to Eat 
Honey as a Sugar Substitute 
Part I. 
CoNSEBViNO Food. —We housekeepers 
have a fellow feeling for the farmers this 
year. We have both been told repeatedly 
that the outcome of the w’ar dej>ends iu 
a great measure upon our e£Ports, and 
good advice confronts us at every turn. 
Like the farmer, too, we are trying to 
do our hit by conserving and increasing 
the food supply. We are guarding against 
all waste in the household, we are study¬ 
ing food values, and are trying to feed 
our families better, but more wisely, than 
iu the past. We are learning to substi¬ 
tute eggs, fish, milk, cheese, beans, peas 
and nuts for meat, and corn for wheat. 
l\'e are scheming to save butter in every 
way possible by the substitution of other 
fats. Last {Spring we found we could 
got along with a minimum of potatoes, 
and now we are tempting our families to 
eat as many potatoes as possible to save 
the less perishable wneat for export. 
'riiK Sugar Shortage. —Now we are 
Confronted with the sugar shortage, n’here 
iire several ways we can satisfy the nor¬ 
mal api)etite.s of our growing children 
for sweets, without sugar. A bit of pre¬ 
serves, stored in our pantries when sugar 
was identifiil, will furnish all the sweet 
needed for a ineal; so will the sweet dried 
fruits such as dates, rais'ns and figs. 
-\nd now, as the daughter of a beekeeper, 
the wife of a beekeeper and the mother 
of a rather young beekeeper, hit me pre¬ 
sent the case for honey. In the first 
pl.ace, honey is one of the oldest foods 
kjiown. It i.s one of the very few foods 
mi'iitioned in the Bible, 
The Value of HoN)<rv.—Honey is one 
of nature’s own sweets, w'ith the fragrance 
of the flowers we love. The producers of 
honey, the bees, are so neat in their hab¬ 
its fliat we have come to use the expres¬ 
sion “neat as wax” as a synonym for tlie 
most exqu'site housekeeping. “TIone.v” 
is a pet name the country over. AVhat 
women would care to have her Imshand 
address her as “syrup”? Honey is par¬ 
tially jiredigested. It also contains minute 
quantities of minerals and protein, tissue- 
building foods which are abstmt in cane 
sugar, llojiey is ssiid to contain vita- 
mines, microscopic bodies found in fre.sh 
fruits and vegetables, in wlude cereals, 
in milk,, and iu a weakened form in meat. 
Very little is known about these little 
vitamines, hut their function has been 
well established. To quote Hr. Wiley. 
“No matter how well fowls are combined 
to secure a nutrition of all the tissues of 
the body equally, they faU to do this if 
vitamines aia* absent.” Such diseases as 
pellagra, scurvy and beri beri are thought 
to he the result of the lack of vitamines 
in the diet. 
Tarle Use. —In many families honey 
is regarded as a breakfast food, much a*- 
our English cousins use orange marma 
lade. It is a delicious accompaniment tc 
the breakfast toJist, muffins or griddl' 
cakes, and our children are fond of it on 
various cereals, both cooked mushes and 
the dry cereals prepared ready for tin 
table. Many mothers have told me that 
honey seems to be the one form of sweet 
which their children can eat in large 
amounts with impunity. Now I can just 
imagine some one saying “Honey does 
not agree with me at all. It gives me 
indigestion every time I eat it.” There 
are such cases. I know of several. But 
I also know people who cannot eat straw¬ 
berries, pimentoes, currant jelly or pump¬ 
kin i)ie. You will have to put it down to 
personal idiosyncrasy. In many instances 
where a person thinks he cannot digest 
li.iiiey he will find it will agree with him 
very well if he drinks milk at the s’ame 
meal. But, some one else is saying, “I 
cannot afford honey at the present prices.” 
It is hardly fa'r to compare honey with 
sugar. Compare a glass or section of 
honey with a jar of mannalade. It is 
true you can probably make the mttrma- 
lade more cheaply at home, but you must 
paj for the overhead expenses of the little 
bees as well as that of the marmalade 
manufacturers. The honey is ready for 
the table, and what food could be more 
beautif d or tempting than a section of 
« oml) . cney, or a glass jar of golden. 
crystal clear extracted fstrained) honey? 
STAECV I'UKRPEX. 
A Boiled Indian Pudding 
My husband has been teasing me for 
some time for an Indian pudding like his 
grandmother used to make; she boiled it 
in a hag and put dried cherries in it. and 
I suppose it was “scrumptious.” Will 
you a.sk the reader.s of The II. N.-Y. for 
a recij)e for boiled Indian pudding? 
vrRH, K. L. D. 
My father has this same habit of tell¬ 
ing about the things grandmother used to 
make. There was one particular suet 
cake that he described, and when I made 
it once, he declared it was nothing tlie 
same. Then I proved to him that it wa.s 
grandmother’s recipe in her own hand- 
wiiting, recently found and lent to me 
V)y my aunt. Then father .said meekly 
that things tasted different when he was 
a boy ! However, I am sending you an 
old and trusty recipe for a boiled Indian 
pudding, taken from a yellowed book that 
we cherish. Any kind of fruit can be 
added in sea.son. Perhaps the best we 
can do would be to put in half a pound 
c>f glace cherries, or to add a pint of well- 
drained cherries from a can. 
Four cups of Indian meal, one cup of 
beef suet chopped fine, one cup of molas¬ 
ses, a little salt. Pour on boiling water 
enough to make a thick hatter. Boil in a 
cloth, tied very loo.sei.\. for two hours or 
more. Put in the put bcfur*? the Avater 
quite boils. Serve with butter and syrup. 
To show how tastes change, I .nm adding 
a modern recipe for the same thing. No¬ 
tice the difference iu the given quantity, 
too: 
Modern Boile<l Indian I'udding.—One 
cup Indian meal, one quart milk, one egg, 
one-half cup sugar, one-half cui> molasses, 
one tablespoon butter, and salt to taste. 
Pour one pint of milk onto the meal and 
set to boil, .stirring con.stantly. When 
thick, remove from the fire and add the 
egg, well beaten, sugar, molasse.s. butter, 
salt, and the re.st of the milk. Boil in a 
floured bag and serve with hard sauce. 
EDNA S. KNAPP. 
Curing and Smoking Eels 
Eels should be skinned and cleaned 
soon after being catjght, and after having 
been cf>oled for a few hours, should be 
rubbed inside and out with fine salt and 
then carefully packed in salt so that each 
is surrounded by salt, and no two come iu 
contact. The eels shfuild be left iu the salt 
for abotit three weeks, after which they 
.should be smoked for 24 to 48 hours over 
.a .slow fire where the temperature is as 
low as possible and the smoke very thick, 
ftretm hickory is the best wood for the 
purpose. 
Iu regard to traiqung eels on one’s 
own property, I may siiy that according 
to the syllabus of N. Y. Fi.^h and Game 
Laws issued b.v the State Conservation 
Commission, it is held illegal to trap eels 
by any device except under license issued 
by the Commission, and subject to its 
rules and regulations. 
[Prof.] K. J. SEUJ.KE. 
Canning Broilers 
I have often seen r(‘cii>es for canning 
chickens in Tjie B. \.-Y., and would like 
to know if young chickens must be canned 
in the same way. mr.s. c. h. 
New York. 
The process of caiming is not for the 
purpose of cooking the. article to be 
canned, but to destroy the germs which, 
if not de.stroyed, would cause the article 
to spoil. Presumably the germs in a 
broiler are as difficult to destroy as tho.se 
in an old fowl. To illustrate the neces¬ 
sity of long cooking for tender articles, 
take the case of green corn. It can be 
cooked in a few miniite.s, but if it is to 
be preserved in a can it must he cooked 
four hours iu the ordinary water boiler; 
a relatively less time under low pressure 
or high pressure .steam. c. 
Jolie Topsie De Kol, H. F. 149723 
Age 5-11-12 (City of Cleveland. Owner) 
Semi-Official Year Test 
29221.5lbs,, Milk 3.529t 1032.37lbs. Fat 
Royalton De Kol Violet, H. F. 8(>460 
Age 10 Years (H. A. McQuillan, Owner) 
Semi-Official Year Test 
29959.6 lbs. Milk 3.469fc 1036.45 lbs. Fat 
Year tests that Count 
These wonderful semi-official records 
are only a few of a large number of genuine 
high production tests made under normal 
conditions with UNICORN DAIRY RATION used 
as the entire or largest part of the grain ration. They 
are in no sense forced or freak records as shown by 
the normal fat percent and the perfect health of these 
cows and all herds fed on Unicorn Dairy Ration. 
Every breeder knows Ajax Flakes 
(made exclusively by us for years.) Conditions 
forced us to withdraw it from the market except as 
one of the ingredients of Unicorn. You will find 
Unicom equally.efficient as your ration or ration base. 
If you have good cows that you want 
to make even better 
Unicorn Dairy Ration 
offers you the chance, without exta cost, 
in fact most likely at a considerable saving. 
With an average cow we guarantee 
a reduction in the feed cost of you milk. 
Give them a chance - if fed right with Unicorn Dairy 
Ration they will surprise you. 
Unicom can be obtained»by any 
dairyman or breeder east of the Missouri 
river no matter where located. Every bag 
is equally uniform and good no matter where you 
get it. 
W^rite for information and FREE copy of 
Cow Testers' Manual. 
Chapin & Co., “r Chicago 
Abbie of Riverside. 
Champion Guernsey of Michigan 
Fred Gleason, Owner 
14201 lbs. Milk 5.72% 813 lbs. Fat 
Follyland Nancy A. R. No. 6266 
Best 2 year old in New York 
Follyland Farm Guernseys 
12270 lbs. Milk 6.81^3! 712.6 lbs. Fat 
11 ^ 
