HONEY AS A FOOD 
481 
Caramels. —One cup extracted honey of best 
flavor; 1 cup granulated sugar; 3 tablespoonfuls 
sweet cream of milk. Boil to “soft crack,” or 
until it hardens when dropped into cold water, 
but not too brittle—just so it will form into a soft 
ball when taken in the fingers. Pour into a greased 
dish, stirring in a teaspoonful extract of vanilla 
just before taking off. Let it be Yi or % inch 
deep in the dish; and as it cools cut in squares and 
wrap each square in paraffin paper, such as gro¬ 
cers wrap butter in. To make chocolate caramels, 
add to the foregoing one tablespoonful melted choc¬ 
olate, just before taking off the stove, stirring it 
in well. For chocolate caramels it is not so im¬ 
portant that the honey be of best quality. 
Taffy. —Boil some honey until it hardens when 
dropped into cold water. Pull it till it becomes 
white. Any quantity may be used. A pound re¬ 
quires twenty minutes’ boiling and stirring. Great 
care must be exercised not to burn the honey. It 
makes very fine taffy. 
Peanut Honey Candy.— Take l cup butter, 2 
cups honey, 2 cups sugar, 1 cup boiling water, % 
teaspoonful cream tartar, Y 2 teaspoonful glycerine, 
a tiny dash of soda. Boil ten minutes to a soft 
ball, and set in a cool place. When it has cooled 
slightly, stir in one or two tablespoonfuls of pea¬ 
nut butter, or to suit the taste; keep stirring till 
creamy; then pour into buttered pans; mark in 
squares. 
Peanut Candy. —Use 1 cup honey, 1 cup gran¬ 
ulated sugar, 4 tablespoonfuls sweet cream. Boil 
until it cracks when dropped in cold water. Re¬ 
move from the fire and stir in a pound of peanuts 
that have been previously shelled and well crushed 
with the rolling-pin. Pour into a greased pan and 
set to cool. 
Peanut Rolls. —Take 1 cup butter, 2 cups 
honey, 1 cup boiling water, % teaspoonful cream 
tartar, Y 2 teaspoonful glycerine, a tiny dash of 
soda. Boil ten minutes; pour over a layer of rolled 
peanuts which have been scattered evenly over the 
bottom of the buttered pan. When nearly cold, 
mark off in long strips and roll up tight; then 
slice across with a sharp knife, before it gets quite 
cold. 
Honey Chocolate. —Chocolate sweetened with 
honey rather than with sugar is excellent. It is 
very easily made: Melt 1 pound of gelatine in a 
pint of water; add 10 pounds of honey, thoroly 
warming • the same, then add 4 pounds of cocoa. 
Flavor with vanilla when, taken off the fire, and 
then pour into greased dishes or molds. 
French Candies. —In an enameled sauce-pan 
melt 1 part of gelatine in 1 part of water, stirring 
well. When at the state of a soft paste, add 4 
parts of honey previously warmed, stirring livel> ■ 
Take from the fire; add the desired flavor and 
color, mixing carefully, and pour into a shallow 
lightly greased dish. Let it dry for a few days. 
Nougat. —Take 3 cups granulated sugar, 1 Y 2 
cups any kind nut-meats, 2-3 cup honey, 2-3 cup 
hot water, white of one egg beaten stiff. Boil the 
sugar, honey, and water together until they make 
a rather hard ball when dropped in cold water. 
Remove from the fire, pour in the beaten white of 
the egg, and beat briskly with a silver fork. After 
beating a while, pour in the nut-meats and beat 
until it begins to form a hard creamy mass, then 
pour into a buttered tin to cool. 
Taffy. —Use 3 cups sugar, 2-3 cup extracted 
honev, % cup hot water. Boil' all together till it 
16 
spins a thread when dropped from a spoon, or 
hardens when dropped into cold water. Pour into 
a greased vessel. When cool, pull until white. 
Popcorn Balls. —Use 2 gallons of corn, 2 cups 
granulated sugar, 3 tablespoonfuls honey, 2 table¬ 
spoonfuls apple vinegar, Y 2 cup of water. Stir 
together and boil until it will rattle in water. Then 
pour over the corn, and mix well . Dampen the 
hands in cold water and form into balls. 
Popcorn Balls. —Take 1 pint extracted honey; 
put it into an iron frying-pan, and boil until very 
thick; then stir in freshly popped corn, and, when 
cold, mold into balls. These will specially delight 
the children. 
Good Candy. —Use 2 Yz cups sugar, Y 2 cup hon¬ 
ey, Y 2 cup water. Boil until thick syrup. Pour 
one cupful of syrup on the beaten whites of 2 
eggs, stirring meanwhile. Boil remainder of syrup 
till it hardens when dropped in water; then pour it 
into the syrup and eggs, stirring briskly. Add a 
cupful of peanuts. Stir until it begins to harden; 
then spread in a pan and cut in squares. Flavor 
to taste. If properly made it will be soft and pli¬ 
able. 
Crystallized Honey Popcorn. —Take 1 teacup¬ 
ful water-white honey, 1 teacupful white sugar, 1 Ys 
tablespoonfuls butter, 1 tablespoonful water. Boil 
until brittle on being dropped in cold water. Have 
ready 2 quarts of nicely popped corn, and pour 
the candy over until evenly distributed over the 
corn, stirring briskly until nearly cool. 
Honey Candy. —Take 1 cup sugar, 2 tablespoon¬ 
fuls honey, 2 tablespoonfuls of water, walnut meats. 
Cook and test like molasses candy. 
Candy. —Granulated sugar 1 cup; strained hon¬ 
ey 1 tablespoonful; butter, size of walnut; sweet 
cream enough to dissolve the mixture. It does not 
need much cooking. When taken from the fire, 
beat with a spoon until smooth. 
HONEY REMEDIES. 
Cough Syrup. —One-third teaspoonful of pow¬ 
dered ipecac dissolved in 1 teaspoonful of cold 
water. Add a teacupful of warm water, table¬ 
spoonful of extracted or strained honey, and boil 
down half. 
Honey-and-tab Cough-cure. —Put a table¬ 
spoonful liquid pine tar into a shallow tin dish 
and place it in boiling water until the tar is hot. 
To this add a pint of extracted honey and stir well 
for half an hour, adding to it a level teaspoonful 
pulverized borax. Keep well corked in a bottle. 
Dose, teaspoonful every 1, 2, or 3 hours, according 
to severity of cough. 
Cough Syrup. —Buy a five-cent package >of 
lobelia herb; put about Ys of it in a large cup of 
good cider vinegar; put it in a granite dish to 
simmer on the stove for not less than Y 2 hour, but 
do not let boil after the strength is well out of the 
herb. Strain, put back on the stove, stir in about 
as much honey as you have used vinegar. See 
that the honey is well mixed while hot. Bottle 
ready for use. Dose, about Yi teaspoonful every 
15 minutes if the cold is bad. 
Cough Syrup. —Make 3 pints of strong tea by 
boiling a good-sized bunch of old field balsam in a 
covered vessel; strain, add 1% cups of sugar; boil 
to 2 pints; take from the fire; add a small tea¬ 
spoonful of pine tar; let cool five minutes, then 
add Y 2 cup of strained honey. Dose: 1 teaspoon- 
