Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1915-04-15
MANY USES FOR HONEY
Pointers for Housewives Given in De-
pnrtmcnt Of Agriculture Publication.

Pointers for Housewives Given in De-
pnrtment Of Agriculture Publication.
Various ways in which the housewife
can use honey to advantage are suggest
ed in n new publica ton of the United |
States department of agriculture-Far-
mers' Bulletin 653. "Honcy and Its Uses
in the Home" In this country honey
has hitherto not been in jas common use
as in Europe, especially in cookery. II
is, however, a comparatively simple mat
ter to substitute 1t 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 4 honey cake made with butter
for instance, will keep its quality until
the butter grows rancid. and one made
without butter will keep fresh for months.
For this reason honey Is especially use-
, ru i'm recipes that will call for no but
ter Icing made with honey has the
same advantage, and some icing made n
the experimental laboratory OF the de-
partment of agriculture was found at the
end of 10 months to he as soft and in
az good condition as when ii was first
made.
| The experiments conducted by the de-
partment Indicate that many Of the in
structions in the old cookbooks for the
lrepa ration Of honey are unnecessarily
elaborate. For example, it 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 Experiments showed. however,
| that it appears to be quite unnecessary
and it is probable that the notion arose
at time when ordinary commercial
honey contained more impurities than at
present. Similarly. the older recipes 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 Investigators On Nhe other hand,
! however they did discover that dough
! containing honey can he more easily
kneaded If allowed to stand for several
days Again, the use Of potash is rec
mmended in most of the recipes in for
eign cookbooks as a means of raising
the dough. The properties of potash are
quite similar to ordinary baking soda,
and there seems no reason why the lat
ter should not do Just as we'll Baking
soda is a common kitchen commodity in
America, and potassium bicarbonate-the
potash of the cookery book is almost UNI
known for household purposes AS a
matter Of fact a little experience will en-
able any competent cook to substitute
honey successfully for sugar in bread
cake. preserved fruits, sauces. and can
dies. 1t is safe to estimate that cup
full of honey will sweeten "A dish about
as much as n cupful Of sugar. but since
honey contains water in addition. there
is less need tor milk or other liquids.
| For practical purposes it is accurate
enough to consider that for each Cupful
of honey a quarter of a 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 extract
cd honey, the former being used much
like lam 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 re-
moved from the comb-because it was be-
lieved that this was frequently adulter-
ated. However prevalent this practice
may have been in the past recent legis-
at ton and the efforts of honey producers
themselves have made it dangerous and
improbable. There is now. it Is be-
lieVcd. little adulterated extracted hone !
on the market Comb honey Is practiC-
ally certain to be the pure product OF
the hive. because it can only be adulter-
ated by processes which cost more than
they save. When sold at retail there is
now comparatively little difference in tn,
cost of comb and extracted honey. bu,
the latter can be purchased at wholesale
very much cheaper The reason for this
10 wa, '''e p'ouucei vi oo''ip hoi'eH '''ane'
Pi'u"'' winch IS Prac''c"ilE rea"N to
ne dehVered 10 tne consumer Moreover
coS's 'he oee-h'epeT Tess 10 produce
eA''hc'co money Whiie the "hoiesa!el
WIN Pu''"''Scs '"ha''eu money mas seN
era' Pro'esses 10 go through win De
iore ne can sell IL at retail II the mouse
wire is Wiling TO DO these herself, she
can erect considerable saving.
The simplest and, perhaps. most popu
iar way OF using money Is To serve 1t llk'
IAN or s'rup with bread, pancakes, etc
"uI'n "seu III 'nls way an ounce .,
of an ounce Of lam wben ,ntended 10,
sirun /, is so,netimes di,utad Win hot
water not only ia mako II loss s,yeet
lhut also easier ia noun Tha bous.vir.
will also nrd so,ne form, az ,,r. frui,
served with honey cottoge cbeesa an,
broad and butter an attractive combine
ton and an economicaI s,,hsti,r,o r.,