The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1917-06-09
RECIPES WITH HONEY
HOneyed Fruits, Cakes, Cookies, Can
dies Made With 1t Are Fine.

One livestock man" at a recent fair
who enjoyed his week, is ]. P. Lucas,
of Topeka, who had a large showing
of bees and honey. His extracted
honey was hung with firsts or blue
ribbons, ard a most interesting dis
play was his collection of honeys
made from various trees and plants.
The collection was gathered from all
over the United States, and made up
of mesquite. orange, raspberry, Blue
Mountain products, mangrove, bass
wood, catnip, goldenrod, buckwhe eat.
alfalfa, clover, red and white alike,
and numberless others.
But the canned fruits and vegeta-
bles put up in honey made the women
most eager and curious, and recipes
were anxiously sought. Mr.. Lucas has
both fruits and vegetables that he
canned in 1911, and the flavor is de-
hclous and the products have kept
perfectly. Mr.. Lucas also urges the
woman who wants something new and
delicious, to try cake with honey.
Honey vinegar is a perfect preserva-
tive.
Canning With Honey.
Mrs. H. X Beard, an expert, read
the prize paper on canning with honey
before the Pennsylvania Bee men in
go e1SsoCIdtlon meeting at Topeka.
MIS-: Beard said in part:
Twelve quarts of raspberries re-
qulre two quarts of honey Put two
quarts or the fruit in the preserving
Kettle and heat slowly on the stove
crush the berries with a wooden vege-
ldDle-maSher and spread a square of
cheese-cloth over a bowl and turn the
crushed berries ana juice into it. Press
out the juice and turn it into the pre-
serving kettle. Add two quarts of
honey and put it on the stove When
the syrup begins to boil, add the re-
naming ten quarts of Berries. Let
them heat slowly. Boil ten minutes,
counting from the time they began to
bubble. Skim well while boiling. Put
in cans and seal.
"Of cherries, take six quarts, 1 II
quarts of honey. Measure the cherries
after the stones have been removed.
Pit them or not, as you please. If you
pit them, be careful to save all the
| juice. Put the honey in the preserv-
| ing kettle over the fire until it sim
mers. Put in the cherries and heat
slowly to the boiling point. Boil ten
minutes, skimming carefully.
! "Of pears, plums. and peaches, you
take the weight of the fruit in honey.
Plums should boil about fifteen min
utes; peaches and pears, from twenty
to thirty.
''Blackberries are put up same as
raspberries
| Strawberries Canned in Honey.
"of Strawberries, take four quarts
of fruit and Il quarts of honey. Boil
ten minutes. From the time it begins
to boil, skim well.
"Of rhubarb, take equal weight OF
fruit and honey. Boil ten minutes.
"Of apples, take two quarts of fruit
and one pint of money and half pint
! of water. Boil twenty minutes.
"Of corn, take two quarts, cut off
the ear; half pint of honey, one pint
of water, four even tablespoonfuls OF
salt; boil twenty or thirty minutes,
then put into jars or bottles.
"Of tomatoes, take three quarts, one
pint of honey, three tablespoonfuls OF
salt; boil the same as corn.
"Of corn and tomatoes, take two
quarts of corn, two quarts of tomatoes
one and a half pints of honey half g
pint of water, five even tablespoon
fuls of salt; boil thirty minutes, ther
seal
| "Grape. raspberry, blackberry, cher.
nv. plum and peach juices are made
as follows: One quart of juice, one
pint of honey; boil from ten to TWEEN
ty minutes"
Honey Cakes and Candy.
Cake, cookery and candy recipe
Honey jumbles-Two quarts -four
8 tablespoonfuls melted lard, 1 pt
honey, Il pit mOlasSeS, IL leVe
tablespoonfuls soda, L level teaspoon
full salt, 4 pint water. II teaspoonfu
vanilla.
These jumbles and the gems -imme
: diately preceding are from recipe
used by bakeries and confectionerie
on a large scale, one firm in Wiscon
sin alone using ten tons of honey an
: nually in their manufacture
Honey cake or cookies withou
, sugar or molasses-Two cups honey
one cup butter; four eggs (mix welD
: one cup buttermilk (mix}; one goo
quart flour; one level teaspoonful sod
or saleratus. If it is too thin, stir i
a little more flour. If too thin it wi
fall. 1t does not want to be as thi
!, as sugar-cake. use very thic
;, honey Be sure to use the same Gu
= for measure. Be sure to mix tn
honey, eggs and butter well togethe
s You can make it richer if you like b
= using clabbered cream instead of but
Y termilk. Bake in a rather slow ovel
e as it burns very easily. To make tn
e cookies, use little more flour, so ths
:, they will roll out we'll without sticl
i ing to the board. Any kind of flavor
ing will do. I use ground orange ne