The Birmingham age-herald., 1918-06-27
SUBSTITUTE HONEY FOR SUGAR

comb honey makes product which is practically ready to be delivered to the consumer. Moreover. it costs the bee keeper less to produce extracted honey, while the wholesaler who purchases extracted honey has several processes
 t, go through with before he can sell it at retail. If the housewife is willing
 to do these herself she can effecc e considerable saving.
 MANY POPULAR WAYS TO SERVE
 The simplest and, perhaps, most
 popular way of using honey is to serve
 it like jam or sirup with bread, pah-
 cakes. etc. When used in this way an
 ounce of honey may be regarded as
 the equivalent of an ounce of jam.
 When intended for sirup it is some
 times diluted with hot water, not only
 to make it less sweet but also easles
 to pour The housewife will also find
 some form of tart fruit served with
 honey, cottage cheese, and bread and
 butter an attractive combination and an economical substitute for the much
 entrants which are themselves often
 cooked in honey and served with cream cheese and crackers. The followins
 are typical of an almost endless num- Der of honey recipes:
 Honey and Nut Bran Muffins.-E cup honey, l cup flour. from 4 to a teaspoon soda, A teaspoon salt, cups bran. 1 tablespoon melted butter, l R
 cups milk. A cup finely chopped Eng fish walnuts.
 Sift together the flour. soda, and salt. and mix them with the bran. Add
 the other ingredients and bake for 25 or 30 minutes in hot oven in gem tins. This will make about 20 mullins Butter Honey Cake-1 h cups honey, F cup butter. egg yolks. cups flour, | 2 teaspoons ground cinnamon, # tea | spoon salt, 11s teaspoons soda. table spoons orange-flower water (water may be substituted). whites 3 eggs. Rub together the honey and butter; l add the unbeaten yolks and beat thor l ouhg1y Add the flour sifted with the | cinnamon and the salt; and the soda 1 dissolved in the orange-flower water | Beat the mixture thoroughly and add I the well-beaten whites of the eggs Bake in shallow tins and cover with frosting.
 1 Nut Honey Cake-z cups brown sugar, ? cups honey. 6 egg yolks, 3 | cups flour, speck of salt. l h teaspoons soda, 3 teaspoons ground cinnamon, F | teaspoon ground cloves, 11 teaspoon ground nutmeg # teaspoon allspice | 1 cup chopped raisins, # ounce citror cut in small pieces, F ounce candicd
 orange peel cut in small pieces, F pound almonds coarsely chopped whites of eggs.
 Mix the sugar. honey, and the yolks | of the eggs, and beat thoroughly. Sift l together the flour, salt, spices, and 1 soda. Combine all ingredients but the whites of the eggs. Beat the whites | of the eggs till they are stiff and add ! them last. Pour the dough to the depth of about half an inch into we'll buttered tins, and bake in a slow oven | for one-half hour.
 | Hard Honey Cake=% cup honey, # cup sugar. 21h cups flour. 1 egg, A 1 teaspoon ginger, 1 teaspoon cinnamon 1 H teaspoon ground cardamon seed, X | teaspoon cloves. speck white pepper speck salt, F teaspoon soda 1 table spoon water. 2 ounces blanched al monds cut into small pieces or chopped l Sift together the flour and spices dissolve the soda in the water, bea | the egg. and combine all the ingredi- ents. Beat or knead the mixture thor. oughly. Cook a small sample. If il does not rise sufficiently, add litt1, more soda and honey; if it fails, adt little more flour. Roll out the doug to the thickness of about three fourth. of an inch and bake in a hot oven When the cake is done glaze it witt a thick sirup of sugar and water ant
 allow it to dry in slow oven or 1T some other warm place. While it l.
 still warm, cut it into long strips, or i
 may be left in one large cake. to b, cut into thin slices when served. This
 ing and will not be soft enough to ca for several weeks. but will keep il
 good condition for an indefinite lengtf ! of time