The Tupelo journal., 1917-12-21
CHRISTMAS SEASON RECIPES
WITH HONEY INSTEAD
OF SUGAR


sugar is scarce" she continued. The
sugar in honey is more easily di-
gested than cane sugar. Honey is a
fuel food and supplies energy. An
ordinary teaspoon of honey will fur
nish more energy than the same
amount of granulated sugar"
Miss Powell gives the following re-.
cipes for Christmas sweets in which
honey largely replaces sugar.
Christmas Cake.
3-4 cups honey,
1-2 cup sugar,
2 cups flour,
1-2 teaspoonful soda.
teaspoonful water,
lie teaspoonful white pepper,
teaspoonful powdered sugar,
1-2 teaspoonful powdered carda-
mon,
/ teaspoonful cinnamon,
1-8 teaspoonful cloves,
1-16 teaspoonful salt,
2 OF. blanched nuts.
Sift together the flour and spices,
dissolve the soda in the water and
combine all the ingredients. Beat
or knead the mixture thoroughly.
Cook small sample. If it does not
rise sufficiently, add little more
soda and honey; if it falls add
little more -four Roll out the dough
to the thickness of about three
fourths of an inch and bake in a
hot oven. When the cake is done
glaze it with thick syrup of sugar
and water and allow it to dry in
slow oven or in some other warm
place. While it is still warm cut it
into long strips. Or it may be left
in one large cake, to be cut into very
thin slices when served. This cake
will become very hard on cooling
and will keep in good condition for
an indefinite length of time.
Honey Cookies.
2-3 cup honey,
liz cEps flour,
2-3 cup sugar,
1-2 teaspoon soda,
/ teaspoon cloves,
teaspoon alspice,
2 OF. finely chopped orange peel
which has been candied,
Ia lb. walnut meats or other nuts
finely chopped.
Sift together the flour, spices and
soda and add the other ingredients.
Knead thoroughly and roll out thin
cutting with biscuit cutter. These
cookies are very hard.
Honey Bran Cookies.
tablespoons butter,
1-2 cup honey,
2 eggs,
IA to 1-2 teaspoon soda,
IL cup -four,
l cup bran,
1-8 teaspoon powdered anise-
seed.
Bub together the butter and hon.
ey; add the eggs unbeaten and beat
the mixture thoroughly. Sift to-
gether the flour, and anise-seed.
Combine all the ingredients; drop
from teaspoon on to a buttered tin
and bake in a moderately hot oven.
Fruit and Honey Jelly.
A good jelly may be made from
winter apples and honey, using
cupful of honey to each cupful of
apple juice and proceeding as in or
binary jelly making. Honey could
probably be used with other fruits
suitable for jelly, but no definite di-
rections have been worked out in
this laboratory. The more delicately
favored honeys are probably best
for this purpose, the alfalfa taste
in the honey being especially spicy.
Sauce For Ice Cream.
2 tablespoons butter,
1-2 cup honey,
2 teaspoons cornstarch.
Cook together the cornstarch and
butter, being careful not to brown
them Add the honey and cook the
mixture until it becomes hard when
dropped into cold water and until all
taste of raw cornstarch has been re-
moved.
Mr.. T. L. Russell, of Chesterville,
called Wednesday to square accounts
Mr.. Russell is one of the oldest sub
scribers on our list having taken the
paper practically all the time since
its establishment He reports plen-
ty of something to live on, hog and
hominy, at his house for another year,