The Bridgeport evening farmer., 1915-04-14
MI usas FoR HoNEK-


 Washington. Apr11 Varfons ways in which the housewife can use honey to a9vRn4age are suggested In a new publication of the United States Department of Ag1fcuIture
 FarmeFss BulIetfn1 65 3, Honey and Its Uses in the Home Tn this coun- try honey has hitherto not been in sas common use as in Europe, espe- cially in cookery. It is. however a eompara4iyeay simple matter to sub sstitute It n many recipes. for com mon sslsHr or for rnolasses, and when lfhis 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 1t will keep much longer than those made suith sugar A honey cake made with butter for instance win grows rancid. and one made without butter will keep fresh for months. For this reason honey is especially useful in recipes that ce-l for no but ter Icing made with honey has the same advantage, and some icing made lin the experimental laboratory of the Department of Agriculture was found at the enid of 10 months to be as soft and in as good condition as when it. was first made.
 The experiments conducted by the department indicate that many of the hnstructions in the old cookbooks for the epreparation of honey are unnec- essariiy elaborate. For example it used to be thought that honey had to be brought to the boiling point and then skirnrned and cooled Since honey is extfeEnely Ii kelly 10 boil over this process requires great care TEx- periments showed however, that it appears to be quite unnecessary and it is probable that the notion arose at a time when ordinary commercial fat 4fce 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 tigators. On the other hand, how ever, they did discover that dough containing honey can be more easily axneaded if allowed to stand for sew era1 days. Again, the use of potash. Is recommended in most of the recipes in foreign cookbooks as a means of raising the dough The properties, Of potash are quite si nilar to ordinary baking soda, and there Beemst no reason why the latter should not do Just as we'll. Baking soda is a common kitchen commodity in America, and potassium bicarbon- ate--tlne potash Of the cookery book 1sz almost unknown for household purposes. As a matter of fact, a lit He experience will enable any compe- 7 Lent COOK 10 SQDSt1IuISk honey success fully for sugar in bread, cake, pre- served fruits, sauces. and candies. It Is safe to estimate that a cupfuI of H7oney will sWeeten a dish about as much as a cnpfu1 of sugar but since honey contains water in addition, there is less need for milk or other lHquids For practical purposes it is laccurate enough to consider that for each cupfuI of honey a quarter of a cnpful is added to the recipe If these facts are kept in mind Special honey recipes are unnecessary.
 Honey is mark keted in two forms known respectively as comb honey and extracted honey. the former be- ing used much like jam or mar nlaiade 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 it was be- lIeved staat this was frequently a6ultexated. However prevalent this practice may have been in the past. recent Legislation and the efforts Of honey producers themselves have made it dangerous and unpr ofitable. There Is now, it is believed, little adulterated extracted honey on the market. Comb honey is practically 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 dif-