The Washington herald., 1909-03-21
HONEY AS A SPRING FOOD.
IL May BE Used in Delicious Cake
as Well as WsffIes and Bfscuft.

IL May BE Used in Delicious Cakes.
as Well as WsffIes and Biscuits.
Even though it is Lent. food values
must be maintained, especially for chill
dren, the aged. and the naturally delicate.
II is a good time 10 use honey freely.
The ancients who knew what was
what" IN fOOI values. had infinite faith
in honey as a rejuvenator. and their be-
lief seems 20 have been Well founded.
says the Kansas City Star. Bought in
the comb, honey is bound 10 be pure.
and pure honey, II good for the gods. is
doubly good for mortals. who need Il
more For those whose strength has
been depleted by overwork. for the con
stituuOnally tired. the aged. and the per
son prone 20 trouble with the throat and
bronchial tubes. honey stands ready 10
lend a helping hand. There IS a wide
difference IN the flavor Of honey. the
flowers in some regions imparting an
agreeable taste and flavor 20 the products.
while in others the disagreeable or even
dangerous properties or the plants drawn
upon by the bees imparts those qualities
70 the sweet mass.
Honey dew.-There Is a new thing in
the markets these days, q sort OF near
honey. for which market men are get
ting cent pound more than for the
real floral honey This IS known as
honey dew" and Is preferred by bakers
and confectioners for use in their finest
cakes aud sweets The white floral honey.
they claim, loses many OF its honey
characteristics after ii goes into the
oven. and honey does not Honey dew
is made by the bees. It is true. not from
the pollen Of flowers. however, but from
the secretiOns of various insects that
feed upon the leaves Of plants. Although
this honey dew is not Injurious 10 health,
the majority Of consumers, asked to
take their choice. would undoubtedly
prefer honey made in the good old fash
ion. The recent influx OF Hawaiian hon.
eys into our markets has brought the
matter Of differentiating the honey types
prominently before the Department OF
Agriculture. Last year, according to the
reports published, the island produced
some 600 tons Of honey. OF which 200 were
clsssed as purely floral. and the remain
der either entirely honey dew or a mix
ture of honey dew and fioral-a blend
Besides the free use or honey on cakes,
wa9hes, and hot biscuits, honey may be
used in preserving and IN the composition
Of many delicious cakes.
German Honey Cakes.-These are fine
for luncheon or the kaffee klatch. Put
into a saucepan two cupfuls strained
honey, and one cupful sugar. Warm, add
a cupful OF butter and q half table
spoonful soda dissolved IN a little warm
water. Add a half cuDfuI caraway seed
and -four 70 roll. Roll into a rather thick
sheet, mark into squares, and bake.
When done cut in small cakes
Honey and Almond Cake.-Put two cup
fuls strained honey in the saucepan with
three-fOurths pound powdered sugar.
Cook TWO or thre minutes, add a quar-
ter pound almonds chopped and cook FIVE
minutes longer. Now add enough -four
TO make stiff dough. Take from the
fire and when slightly cooled add eight
ounces candied orange peel cut fine, the
yellow rind of lemon, q half teaspoon
ful each Of ground cinnamon and grated
nutmeg. a half teaspoonful soda, a pinch
OF salt and a glass OF sweet wine. OF
grape juice. While the dough is still
warm, roll thin and stamp into little rec
tangles Bake in a moderate oven and
when cold ice
Honey Macaroons.-Beat the yolks OF
three eggs until thickened add a cupful
strained honey and beat again. Now stir
in cupful and a half sifted -four. a cup
ful chopped nut meats and lastly fold IN
the stiffiy whipped whites Of three eggs
Drop from a spoon into paper lined pan
ana bake in a moderate oven ten or
twelve minutes.