The Colorado statesman., 1918-09-14
One of Best Substitutes for
Sugar to Be Found on Any
Farm Is in Apiary.
SEVERAL RECIPES ARE GIVEN
Little Bee Makes It Possible for One
to Indulge in Sweets Without Trou-
bling conscience-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 1t 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 liberal allowance.
Not only is the honey useful to eat
as 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, such 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.
2 quarts apples or teaspoonful Gin
pears cut into namon
small pieces 1 cupful vinegar
2 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 sirup which remains after all
the fruit is cooked.
Honey may also be used in cake
making or for sweetening ice cream,
custards or puddings. and in cake and
cookie making. In substituting honey
for sugar you will get good results If
you will follow your old recipes, sub
stituting a cupful Of honey for cup
full of sugar and using one-fourth less
of whatever liquid the recipe requires.
Soft Honey custard.
cupfuls milk 1-3 eupful honey
egg yolks u teaspoonful salt
Mix the honey, eggs and salt. Scald
the milk and pour it over the eggs.
Cook in q 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 cases be-
cause Of the slight acidity of honey.
Soft Honey Cake.
n cupful butter 1 teaspoonful soda
cupfuI honey " teaspoonful GIN
egg ger
" cupful sour milk 4 cupfuls flour
" teaspoonful Gin n teaspoonful salt
namon
Rub the butter and honey together,
add the egg, well beaten, then the sour
milk, and the flour sifted with the
soda and spices. Bake in shallow pan.
Honey Drop Cakes.
y cupful honey tablespoonfuls wa
u cupful butter ter
II teaspoonful Gin cupful raisins, cut
namon in small pieces
" teaspoonful cloves Y teaspoonful salt
l egg 1 teaspoonful bak-
11s to cupfuls flour Ing powder
" teaspoonful soda
Heat the horey and butter until the
butter melts. While the mixture is
warm add the spices. When cold add
part of the flour, the egg well beaten.
tie soda dissolved in water, and the
raisins. Add enough other flour to
make dough that will hold its shape.
Drop by spoonfuls on a buttered tin
and bake in a moderate oven.
Honey Sponge Cake.
u cnpful sugar : cupful sifted flour
u cupful honey z teaspoonful salt
eggs
Mix the sugar and honey and boil