1347 
zr/>« RURAL NEW-YORKEK 
Honey as a Sugar Substitute 
Part II. 
Effects Upon Health.— Just recently 
a very remarkable case has come to my 
attention. A man controlling a chain of 
large business houses all over the East 
reports he has regained his health through 
the use of large quantities of comb honey 
in his diet. Five years ago he was so 
reduced that his weight was only 9G 
pounds. He was unable to digest his 
food, and his friends hardly expected him 
to live from one day to another. He 
began eating honey in increasing amounts, 
and now, after five years, weighs 150 
pounds, and is doing the hardest work of 
his life, although over GO years of age. 
He sometimes eats as much as throe sec¬ 
tions of honey in a day, between two and 
three pounds, and is fond of combining 
honey with buttermilk or sour milk, 
freshly soured. A friend of mine, suffer¬ 
ing from a severe case of chronic indiges¬ 
tion, was unable to eat preserves, jellies 
or marmalades, although she was very 
fond of them, and put up delicious pre¬ 
serves herself. Some one persuaded her 
to try honey, and she found she could eat 
small amounts of honey without ill ef¬ 
fects. The bees proved themselves more 
expert at preserving than she was. 
Cost in Calories. —In a recent table 
sent out by the Food Administration is 
given the relative cost of 50 articles of 
food in common use. The table is bas*cd 
not only on the cost per pound, but on the 
relative cost per hundred calories. Hdn<||f 
occurs just midway on the list, and comb 
honey is used, which is more expensive 
than the extracted. Ileckoning bread at 
100, comb honey is 185.9. In this table 
cornrheal ranks lowest in cost per hun¬ 
dred calories at 47.4, and broiler chickens 
are the highest, 1524.4. Canned tomatoes 
are a close second at 1230.8. All meats, 
fish and most fruits' and vegetables are 
higher 6n this basis than comb honey. 
Even milk is rated 210.2, and eggs are 
rated 564.1. Do not misunderstand me. 
I do not mean to advocate the use of 
honey to the exclusion of other good and 
wholesome foods. Human beings need 
well-balanced rations as well as stock. 
Use in Cooking. —Now as to the use 
of honey in cooking. Personally, I am 
of the opinion that honey is at its best 
in its natural state, either as comb or 
extracted. I feel a little as my husband 
expresses himself about apples in pie. 
He thinks it a shame to spoM good apples 
by putting them in pie. And yet, honey 
gives certain dishes a quality which you 
can get in no other way, and you can 
safely use a little less shortening when 
baking honey cakes, as the honey keeps 
them soft and moist. For those who care 
for sweetened mufiins, honey is far su¬ 
perior to sugar or molasses but the ideal 
way is to leave out the sweetening and 
eat honey with the mufiins when they are 
baked. Honey is also an indispensable 
accompaniment to hot biscuits in our 
home. Fine granulated honey, sold under 
the name of “honeyspred,” is a most de¬ 
licious form of the product, but as yet 
difficult to obtain in sufficient quantities 
to supply the market. 
A SuoAiiLESS Day. —Below I am giv¬ 
ing a menu for a sugarless day. Try it 
on your family and see if they miss the 
sugar. When I served the honey pumpkin 
pie the other day the head of the imily 
and a business friend who was dining 
with us complimented me highly on the 
pie without knowing how it was made. 
I am giving the recipe for hoecake, be¬ 
cause honey and cornmeal form a most 
delicious combination of flavors. W^th 
plenty of crusty hoecakes, good butter, 
fresh milk and honey you have a lunch 
that delights children. The Southerners 
like to serve string beans cooked with 
bacon or salt pork rind with hoecake, and 
if more variety is desired for lunch that 
dish could be added. To be consistent 
the coffee could be sweetened with honey, 
but let me beg you to conserve food and 
benefit your own digestion by learning 
to drink your coffee unsweetened. In 
addition to the recipes called for in the 
menus I am giving a recipe for a plain 
sugarless cake. 
Breakfast—Honey bakedt apples, (cream¬ 
ed fish flakes, whole wheat toast, coffee. 
liunch or supper — Hoecakes, honey, 
milk. 
Dinner—Swiss steak with onions, baked 
potatoes, home canned peas, fruit salad, 
honey pumpkin pie. 
Honey Baked Apples. —Six medium¬ 
sized apples, one-half cup honey, one-half 
cup water, one teaspoon cinnamon, one 
tablespoon butter substitute. Core tart 
apples and arrange in baking dish; put 
one spoonful of honey and a little butter 
substitute in each apple; mix the water 
with the remaining honey and pour 
around the apples. Bake until perfectly 
tender. 
Hoecake. —Two cups cornmeal, two 
teaspoons salt, six cups boiling water. 
Heat shallow gem irons or aluminum 
muffin pans piping hot. Sift the cornmeal 
and salt into a stewpan and pour the boil¬ 
ing water over it slowly, stirring con¬ 
stantly to prevent lumping; put over the 
fire, still stirring it, until it thickens and 
begins to bubble, and then dip it into the 
hot irons, which have been well oiled*. 
Bake 40 minutes or longer in a hot oven 
until they are nearly all crust. 
Honey Pempkin Pie.— One cup cook¬ 
ed and sifted pumpkin, one-half cup 
honey, one egg, one teaspoon flour, one 
teaspoon salt, one teaspoon ginger, one- 
half teaspoon cinnamon, one and one-half 
cups milk. Blend the honey and the 
pumpkin, beat in the egg lightly, mix the 
flour, salt and spices with a little of the 
milk and add, and then slowly add J;he 
rest of the milk ; pour into a crust made 
of part whole_ wheat flour and bake until 
the custard is set and browned. The 
oven should be moderate. 
SiTGARLESS Cake. — One cup strained 
honey, one tablespoon butter substitute, 
one egg, two cups flour, one cup raisins 
A Noon Refreshment 
A reader in Onondaga Co., X. Y., (one 
of our folks) sends us the picture shown 
herewith. This is a neighbor caught at 
noon time on a long and bu.sy farm day. 
He was tired, having already put in over 
seven hours answering the nation’s call 
for food, with a prosp-ct of putting in at 
Resting a few Minutes 
least seven more bi'fore calling it a day. 
No, it is not The It, N.-Y. that has .sent 
him to sleep. It is a daily paper in which 
some smart man has told how lazy and 
unpatriotic those farmers are. As for the 
way people look while sleeping, it is a 
question whether a picture taken at that 
time would be an inducement to slumber 
or wakefulness. 
cut small, three-quarters teaspoon soda, 
one teaspoon baking powder, one-half cup 
sour milk, one teaspoon cinnamon, one- 
half teaspoon cloves, pinch salt. Warm the 
butter substitute until quite soft, cream 
with the honey, and beat in the egg yolk ; 
sift the soda, spices and baking powder 
with the flour and add in small amounts 
to the first mixture, alternating with the 
sour milk ; add the raisins sprinkled with 
a little of the flour, and last of all the 
W’ell-beaten egg white. Bake in a mod¬ 
erate oven. 
Salad Dressing. —One teaspoon salt, 
one-half teaspoon mustard, one teaspoon 
flour, three teaspoons strained honey, 
yolks of three eggs or two whole egg’s, 
one-half cup vinegar, one cup sweet milk, 
one tablespoon butter substitute, paprika. 
But vinegar in double boiler to heat; mix 
salt, mustard and flour, add eggs well- 
beaten and honey and stir until smooth; 
gradually stir in the milk, and when the 
vinegar is near boiling add the mixture 
and cook until thick and smooth. Take 
from the fire and add oleomargarine or 
cooking oil and a da.sh of paprika. 
Ohio. Stancy Fuerden. 
Pat bought a pig in the Fall, paying 
.$7.50 for it. During the Winter ho 
bought .$10.50 worth of feed for it and 
in the Spring sold the pig for $17.50. A 
neighbor asked him how much he got for 
it, and when Pat told him he said : “Well, 
you didn’t make much on it, did you’/” 
“No,” said Pat. “but. you see. I had the 
use of the pig all Winter.”— Everybody’s 
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