Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1904-11-29
Honey Recipes.

Honey should he kept in warm, dry
place. A good hot temperature will not
hurt it. Where salt will keep dry in the
kitchen cupboard or up in the hot attic
next the roof are excellent places, and if
it gets enough heat through the summer
it will stand the freezing of winter. Dur
ing cold weather, honey has a tendency
to change from its original beautiful
LIQUID transparency to white, half solid,
granular condition. When it reaches this
State bee-keepers call it "candied." Its
candied conditioned is not an evidence
against its purity, but rather the con-
trary, for adulterated honey is far less
likely to candy or granulate. Some peo-
pie, however, prefer the honey in its
more liquid state, and if this is desired
set the bowl of honey in a pan of hot
water. If heated above 100 degrees
there is danger of spelling the color and
of running the delicate flavor.
If the nulritive qualities of honey were
better known, it would be- used oftener
than it is, in its various dainty dishes. 1t
is a well-known fact that starch and
sugar must undergo digestive change
before they can be assimilated, but in
honey this change, to considerable ex-
tent, has been made by the bees, and for
that reason honey is easy to assimilate,
is concentrated and furnishes the same
elements of nutrition as starch and
sugar, imparting warmth and energy.
HONEY CUsTARD.
Beat up two eggs and add while beating
four tablespoonful of strained honey.
Over this pour pint of hot milk, fill wet
custard cups two. thirds full and bake in
the oven for thirty minutes. When cold
turn the custards out on pretty glass
dishes, and surround with whipped
cream. For touch of color fleck with
bits of red jelly. This custard mixture
is suitable for a pie filling. Use with
puff paste, sprinkle with Drowned chop
ped almonds, then top with meringue.
HONEY SANDWICHES FOR AFTERNOON
TEAS.
These are in vogue as something new.
Butter three slices of white bread, two
of graham. Lay light then dark on top
of one another alternately. Press care
fully together. Then cut in pieces, slic-
ing it down as you would layer-cake,
half an inch wide. Separate the sand
wich and drop in little honey between
slices and press together again. The
honey should not ooze out.
SOUTHERN RICE CAKES WITH HONEY.
Boil cupful of rice till soft and flaky;
mix with half cupful of flour, little
salt, a tablespoonful of melted butter,
two eggs we'll beaten, three tablespoon
fuls Of honey, and enough milk to make
thick batter. Beat until light, bake
on the gridle or drop on tin sheets and
bake in the oven. Serve honey with
these cakes.
HONEY IcE-CREAM.
To three well-beaten eggs add cup
full of honey and teaspoonful Of butter;
pour over this two-thirds of quart of
hot milk, stirring constantly; cook till It
coats the spoon, and beat until cool; add
a cupful of cream whipped stiff and
freeze until nearly stiff. When serving
the cream, pass hot honey with finely
chopped nut meat In 1t.
HONEY ANGEL CAKE.
Beat up the yolks of five eggs and q
cupful of honey, then whip the whites
stiffly and fold in one cupful Of flour.
Combine the two sections % lightly a.
possible, using wire spoon for the mix
ing, and flavor with q teaspoonful OF
vanilla. The cake should be baked
Quickly In q hot oyen-ten minutes 10
the time allowed:-New Idea.