78 
FOLLOWING THE BEE LINE 
to use honey besides on hot biscuits and waffles. I 
do not care for or advocate its use indiscriminately 
on and in everything from soup to dessert—but I 
do know many delicious combinations that can be 
made. . . . Honey and cream used instead of 
sugar on morning cereals (grape-nuts, for instance) 
is especially good. . . . Delicious as a sauce for 
ice cream, with pecans added. Apples or prunes 
baked slowly with honey are very rich in flavor. 
For general use in the kitchen, it seems more 
convenient to use bottled honey. A light-colored, 
delicate-flavored honey will not leave a too cloying 
taste, killing the natural flavor of whatever it is 
combined with. An exception can be made when 
it is put in dark, spicy fruit cakes, for then it mat¬ 
ters little, and some even think the stronger the 
honey the better. European bakers and confec¬ 
tioners have used honey for centuries; cakes keep 
moist longer, frostings do not get too stiff, when 
honey is an ingredient. Sandwiches of candied 
honey are especially adapted for children s picnics, 
as the honey does not run out and smear clothes, 
hands, and faces. Moreover children do not have 
a monopoly on these sandwiches, since they are also 
very popular with their parents and people of every 
age at tea time. 
