Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1915-04-14
A SWEET STORY OF
MANY USES OF HONEY
Uncle Sans Experts Tell the Housewives
How to Substitute 1t for Common Sugar
or Molasses, with Agreeable Effects

gar, cups honey, egg yolks, 3fGAps
flour, speck of salt. II teaspoons ~
3 teaspoons ground cinnamon, 4 teaspooa
ground cloves, teaspoon ground nutme,
] teaspoon allspice, l cup chopped raisins
! ounce citron cut in small pieces.
ounce candied orange peel cut in small
pieces, pound almonds coarsely chopped
whites of 3 eggs. Mix the sugar, honey
and the yolks of the eggs, and beat thor.
oughly. Sift together the flour, salt
spices. and soda. Combine all ingredient,
bat the whites of the eggs. Beat H..
whites of the eggs till they are stiff and
add them last. Pour the dough to N.
depth of about half an inch into well,
buttered tins. and bake in u slow oveg
for one-half hour.
HARD HONEY CAKE-3 cup honey. I;
cup sugar. n cups flour. l egg, ! teaspoc1
ginger, l teaspoon cinnamon, tea.
spoon ground cardamon seed. tea,
spoon cloves, spcck white pepper
spech salt, teaspoon soda, / table.
spoon water. > ounces blanched almond,
cut into small pieces or chopped. Sft TO-
gether the fiotr and spices, dissolve th
soda in the water, beat the egg and CON
bine all the ingredients. Beat or knea
the mixture thoroughly. Cook srnaI
sample. If it does not rise sufficient|s
add little more soda and honey: if
fails, add little more flour. Roll ON
the dough to the thickness of abo,
three-fourths Of an inch and bake in
not oven. When the cake is done glaz
it with thick srup of sugar an,
water and allow it to dry in sIo,
oven or in some other warm Mac.
While it is still warm, cut il into Ion
strips, or it may be left in one large cak
10 De cut into thin slices when served
This cake will become very hard on coo
ing and will not be soft enough tn o.
for several weeks. but will keen in roo
condition for an indefinite length n
time.
HONEY CHARLOTTE 4.USSE-1 omar
cream, lady fingers, ! cup delicater
favored honey. Chill the honey bv. MAJ
ing the dish containing it in a pan of ic..,
water. Whlp the cream and add it to th2
honey, mixing the two Well Line d,slJ
with lady fingers and till it with mi
money and cream. Serve very cold r.
CURRANTS-Ear-le- currants al
article of commerce often made wt6
money, sell for relatively high price. in
part no doubt because of the larrs
amount of labor involved in prenarins .
them. The seeds are removed from thu
currants by method which mutilate
inc frult very slightly: the fruit is 'ther
preserved in honey or sugar sirups
lhose who wish to take the time to pre-
serve currants in this way will find thai
convenient way to remove the seeds il
10 cut small slit in the side of each cur
i""t ana remove the seeds by means of
needle. After this is done. weigh "a
currahts and take an equal weighk g
money. Bring the honey to the bo1 lei
point, add the currants, and allow tba
TO COOK at the boiling point for two
three minutes, or until the skins az.
tender, being careful not to let the mi
lure Doll violently because this is like
70 destroy the shape of the fruit. II IL,
currants are so juicy as to liouefv :,
money too much, they may be remov,
and the strip reduced to the desired ~
slstency, after which the currants m,
be replaced
1t Is possible, of course. to nreser
eurrants in honey according to the sar
recipe without the removal of the sees
OUT the preserve thus obtained IL M
nearly so delicate as when the seed. =,
removed.