Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-10-03
USES OF A SWEET.
Honey Wine is Deemed Eff
cacious by Germans.
MAKES PRESERVES, TOO
DIVERS RECIPES FOR DELICIOUS
SMALL CAKES.
Other Tempting Ways Of Utilizing the
Industry Of the -

Bees.
Written for The Evening Star
To the uninitiated honey means only a
spread but the wiser housekeeper fire.
quently makes use of the following re-
ceiptS
Honey Wine-This is similar to the
honey-mead of the ancient Germans. who,
according to Tacitus, attributed their health
and great age to this unadulterated drink.
Put eight gallons of soft water into a
clean boiler, and set over the fire. When
warm, add three quarts Of honey and sim
mer gently for an hour and a half, SKIM
ming often. At the end of that time empty
the honey water into an earthen vessel and
when blood warm put into clean cask.
Put the bung in, but do not fasten. Fer
mentation usually begins in from five to
ten days. After fermenting two weeks,
draw off into another cask, leaving the
dregs behind. When at the end of two
weeks fermentation in the second cask is
finished close the bung hole. In month
the wine will be clear and ready to drink
Then draw off into bottles, cork well and
put into sand. This is a cooling beverage
to use in feverish conditions, when other
wine cannot be used.
To Preserve Fruits with Honey.-In
Turkey, many of the choicest sweets are
made with honey in place of or in addition
to sugar. This is also the celebrated Weis-
baden method of canning small fruits and
berries. Make a rich syrup, allowing one
fourth pound of sugar and one-fourth
pound of honey to each pint and a half
of water. This is just enough for one
and skim carefully. While the syrup is
boiling rinse the jar inside and out with hot
water, pack the whole fruit in the jar, fas-
ten the lid part way, and set in a rack or
in the dripping pan and put on the PACK OIL
the range where it will keep hot. When
the syrup is ready pour over the fruit and
seal.
Honey Cake-Melt a cup of butter and
mix it with two of strained honey, table
spoonful of ginger, grated nutmeg, a DIT
of lemon rind and little -four. Dissolve
a heaping teaspoonful of soda in cup Oh
water and strain into the mixture men men
add flour till the mixture is stiff enough
to roll out Bake like gingerbread. Ihis
cake may be eaten warm or cold.
Honey Cake No. Stir half pint OF +
sour cream into pint of flour. Add half
teaspoonful of ground ginger, the same
of powdered cinnamon and two tablespoon
fuls each of sugar and honey. Mix thor
oughly, and when ready for the oven auu
half a teaspoonful of soda dissolved In
hot water. Beat again for few minutes
and bake in a steady oven for ABOUT three-
quarters of an hour.
English Honey Cakes-Put three quarters
of a pound of butter in a saucepan and
melt Stir in gradually two and one-half
pounds of sifted flour, and keep SURFING
till lightly Drowned Turn out on a board
and make a hole in the center. Dissolve
one teaspoonful each of salt and soda In
a little water and pour into the flour. MIX
well. Stir in sufficient water to make a
soft flexible paste. knead thoroughly, dl-
vide into small portions, round them and
make a dent in the center of each. Put
on a buttered baking tin and bake a golden
brown. Put a half pound of honey and
a pint of water in a saucepan over the
fire and stir until reduced to a syrup. When
the cakes are cooked, pour the syrup over
them, and put again in the oven until the
syrup is soaked in we'll. Then arrange on
a hot dish and serve at once.
Honey and Almond Cakes-Put in clean
saucepan over the fire one-half pound of
honey and two ounces of butter. When the
butter Is melted and at the point of boil
ing turn into a basin to cool. When cold,
stir in slowly one-half pound of flour, two
ounces blanched and pounded almonds,
the grated peel of half lemon and
a scant teaSpoonful of powdered cloves.
Dissolve one teaspoonful of soda in little
water and stir in the mixture at the last.
Cover with a cloth and stand in cool
place. In the morning lay the paste on the
board and sprinkle with flour. Roll out
half an inch thick and cut in squares of
an inch and a half Put split almond
in each corner, and a bit of thinly shredded
candied citron in the center of each cake.
Lay on a buttered paper, cover with white
paper, and bake in a moderate oven. When
cold, keep In TIN.
German Honey Love Cakes.-Put two cup
fuls of honey and twelve ounces of pow
dered loaf sugar in saucepan and slowly
4 ha;l in, pf
chopped almonds with the skins left on.
Simmer five minutes remove from the fire,
add eight ounces candied peel cut in small
pieces. one-half teaspoonful of soda, one
half grated nutmeg, one dram ground
cloves, one-half ounce ground cinnamon,
the thin rind of a lemon and a wine glass
of rum. The peel and so forth should not
be added until the mixture is slightly cool
ed. Then turn the mixture on to a board
and while still warm roll out as thin as
possible. Cut in oblong shapes, about two
by four inches, put in baking tins and stand
in a cool place for twelve hours. Bake in
a moderate oven. but do not let them
brown. Cover with a sugar icing.
Honey Candy.-Mix and stir we'll one If
pound each of sugar and honey, a teaspoon
full Of rich. sweet cream. and a dessert
spoonful of cold water. Let stand for an
hour. Put over moderate fire and cook,
stirring gently until it is stiff enough to
pull. Pour into buttered tins. When cool
enough to handle, pull and cut into small
pieces.
Honey ACKNOWLEDGEMENTS rich lemonade
in the usual way. but sweeten with honey
In place of sugar. This will be found agree
able and stimulating.
Honey SandwicheS.-Cut bread that is a
day old in thin slices Spread one slice
with butter beaten to cream and the other
with honey. Take care that the honey does
not come close enough to the edge to soil
the fingers. Press the slices together Ar
range daintily on a plate and garnish with
clover blossoms and leaves
Rice Griddle Cakes and Honey.-Boil a
cupful of rice When it is cold mix thor
oughly with one pint of sweet milk, the
yolks of four eggs and enough -four to make
stiff batter. Add one tablespoonful of melt
ed butter, one teaspoOnful of soda, two of
cream of tartar and little salt. Fold in
the beaten whites of the eggs and bake on
a hot griddle. AS fast baked butter,
spread with honey, roll UP and serve hot.
Biscuit and Honey.-When all's said and
DONE the most delicious way of using honey
is with fresh. white bread or baking pow
der biscuit Serve in individual glass
dishes and give thanks.
Eat Apples at NIGHT