Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1918-09-13
USE MORE HONEY
IN YOUR COOKING
One of Best Substitutes for
Sugar to Be Found on Any
Farm Is in Apiary.
SEVERAL RECIPES ARE GIVEN
Little Bee Makes 1t Possible for One
to Indulge in Sweets Without Trou-
bling onscience-UsefuI
in Preserves.

If you keep bees, count yourself for
tunate in these days of sugar strin-
gency. The bees can provide you with
one of the best of the sugar substi-
tutes, and will make it possible for
you to indulge your taste for sweets
without hurting your conscience. With
honey to supplement the limited sugar
supply, the two pounds per person per
month becomes a liberal allowance.
Not only is the honey useful to eat
IS such, either strained in the comb,
or candied, but it lends itself to vari-
Gus combinations that make 1t practi-
cable to use In place of sugar.
Baked fruit, Guch as whole apples
with the cores removed; baked whole
peaches, or cooked dried fruit are very
good sweetened with honey In place of
sugar. Preserves or marmalades may
also be made with honey. Apple or
pear preserves made by the following
recipe are very good:
Honey Preserves.
quarts apples or tcaspoonful GIN
pears cut into namon
small pieces / cupful vinegar
cupfuls honey
Heat the honey, vinegar, and cinna-
mon together and cook the pieces of
fruit few at time In the sirup until
they become transparent. Pour over
all the strip which remains after all
the fruit is cooked.
Honey may also be used in cake
making or for sweetening ice cream,
custards or buildings. and in cake and
cookie making. In substituting honey
for sugar you viii get good results If
,ou will follow your old recipes. sub
stituting a cupful Of honey for cup
FIJI of sugar and using one-fourth less
Of whatever liquid the recipe requires.
Soft Honey custard.
2 cupfuls milk 1-3 cupful honey
4 egg yolSs * teaspoonful salt
Mix the honey, eggs and salt. Scald
the milk and pour it over the eggs.
Cook in a double boiler until the mix
ture thickens.
This custard is suitable for use in
place of cream or gelatin desserts or
to be poured over sliced oranges or
stewed fruit.
Here are some cakes and cookies
making use of honey for sweetening
that have been tested and found good.
Some soda is added in most cpses be-
cause of the slight acidity of honey.
Soft Honey Cake.
u cupful butter 1 teaspoonful soda
/ cupful honcy y teaspoonIul sA1~
4 eur cupful sour milk cupfuls -four
x teaspoonfui Gin y teaspoonful salt
namon
Rub the butter aud honey together,
add the egg, well beaten, then the sour
milk. and the flour slfted with the
soda and spices. Bake in shallow pan.
Honey Drop Cakes.
q eupfui honey tauIezpoonfuls wa
u cupfuI butter ter
x teaspoonful Gin cupful raisins, cut
ramon in small pieces
4 teaspoonfuI cloves y teaspoonful salt
/ egg teasAloo.iAut O0A
llL 10 2 cupfuls -four ing powder
u teaspecnful : 1da
Heat the honsy and butter until the
butter melts. While the Iaixture Is
warm add the spices. When cold add
part of the flour, the egg we'll beaten.
"a soda dissolved in wafer. and the
fajsins. Add enough Other -four to
make dough that viii hold its shape.
Drop by spoonfuls. on buttered tin
and bake in a moderate oven.
Honey Sponge Cake.
4 crpful sugar l eupfui sifted noun
Is cupful honey = teaspoonful salt
Nix the sugar and honey and boil