Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1915-06-08
THE USES OF HONEY

snowy blossoms she lived and died
with her Seminole lover.
THE USES OF HONEY
Agricultural Department Sends Out
Some Practical Information.
Various ways in which the house
wife can use honey to advantage are
suggested in a recent bulletin from the
United States department Of agricul-
ture In this country honey has hith-
erto not been in as common use as in
Europe, especially in cookery. 1t Is,
however, a comparatively simple mat
ter to substitute it in many recipes for
common sugar or for molasses, and
when this is done the resulting flavor
is often both novel and agreeable.
One Of the great advantages in the
use Of honey Is that cakes made with
it will keep much longer than those
made with sugar. A honey cake made
with butter, for instance, will keep
it's quality until the butter grows
rancid, and one made without butter
will keep fresh for months. For this
reason, honey Is especially useful In
recipes that call for no butter. Icing
made with honey has the same ad-
vantage, and some icing made in the
experimental laboratory Of the de-
partment Of agriculture was found at
the end Of ten months to be as soft
and in as good condition as when 1t
was first made.
The experiments conducted by the
department indicate that many of the
instructions in the old cookbooks for
the preparation Of honey are unnec-
essarily elaborate For example, 1t
used to be thought that honey had
to be brought to the boiling point and
then SKINNED and cooled. Since
honey is extremely likely to boil over,
this process requires great care. Ex-
periments showed, however, that 1t
appears to be quite unnecessary, and
it is probable that the notion arose
at a time when ordinary commercial
honey contained more impurities than
at present. Similarly, the older re-
cipes say that the dough should be
kept at least one day before the soda
is added. No evidence to support this
theory was found by the investiga-
tors. On the other hand, however, they
did discover that dough containing
honey can be more easily kneaded II
allowed to stand for several days
Again, the use Of potash" is recon-
foreign cookbooks as a means Of rails
ing the dough. The properties OF
potash are quite similar to ordinary
baking soda, and there seems no rea-
son why the latter should not dc
just as we'll. Baking soda is a COM
mon kitchen commodity in America,
and potassium bicarbonate-the pot
ash Of the cookery book is almost un-
known for household purposes. AS a
matter Of fact, little experience will
enable any competent cook to sub
stitute honey successfully for sugar
in bread, cake, preserved fruits, sauces
and candies. 1t is safe to estimate
that a cupful Of honey will sweeten a
dish about as much as cupful Of su :
gar, but since honey contains water
in addition, there is less need for
milk or other liquids. For practical
purposes it is accurate enough to con-
slider that for each cupful Of honey a
quarter Of cupful is added to the
recipe. If these facts are kept in mind
special honey recipes are unneces-
sary.
Honey Is marketed in two forms,
known respectively as comb honey and
extracted honey. the former being
used much like jam or marmalade and
the latter either in that way or for
cooking. In the past there has been
some prejudice against extracted
honey or honey removed from the
comb because 1t was believed that
this was frequently adulterated. How
ever prevalent this practice may have
been in the past, recent legislation
and the efforts Of honey producers
themselves have made it dangerous
and improbable. There is now, 1t is
believed, little adulterated extracted
honey on the market. Comb honey is
practically certain to be the pure pro-
duct Of the hive, because it can only
be adulterated by processes which cost
more than they save. When at retail
there is now comparatively little diff
ference in the cost of comb and ex-
tracted honey, but the latter can be
purchased at wholesale very much
cheaper. The reason for this is that
the producer Of comb honey makes a
product which is practically ready to
be delivered to the consumer. More
over it costs the bee-keeper less to
produce extracted honey while the
wholesaler who purchases extracted
honey has several processes to go
through with before he can sell it at
retail. If the housewife is willing to
do these herself, she can effect con-
siderable saving.
The simplest and, perhaps, most
popular way Of using honey is to
serve it like jam or syrup with bread,
pancakes, etc. When used in this way
an ounce Of honey may be regarded as
the equivalent Of an ounce Of jam.
When intended for syrup it Is some
times diluted with hot water, not only
to make it less sweet, but also easier
to pour. The housewife will also find
some form Of tart fruit served with
honey, cottage cheese, and bread and
butter an attractive combination and
an economical substitute for the much
priced and very expensive Barbecue
currants which are themselves often
cooked in honey and served with
cream cheese and crackers.
The Ship With Pocket.-Why cam
not a ship be designed that would
carry her submarine like a 'possum,
for instance, in her pocket? This
question has no doubt been debated in
the minds of many who have been