The Birmingham age-herald., 1918-06-27

Various ways In which the housewife
 can use honey to advantage are sug-
 gested in new publication of the United
 States department of agriculture Farm
 ers' Bulletin 653, Honey and Its Uses
 in the Home' In this country honey
 has hitherto not been in as common use
 as in Europe, especially in cookery 1t
 Is. however, a comparatively simple mat
 ter to substitute it in many recipes fo-
 common sugar or for molasses, and
 when this is done the resulting flavor
 is often both novel and agreeable 2
 One of the great advantages in the
 use of honey is that cakes made with if
 will keep much longer than tfrose made
 with sugar. A honey cake made with
 butter, for instance, will keep it's quality
 until the butter grows rancid, and one
 made without butter will keep fresh for
 months Tor this reason honey is espe-
 ciallyl useful in recipes that call for no
 butter. Icing made with honey has the
 same advantage, and some icing made Tn
 the experimental laboratory of the de-
 partment of agriculture was found at
 the end of 10 months to be as soft and in as good condition as when it was first made.
 NOT NECESSARY TO BOIL HONEY The experiments conducted by the de- partment indicate that many of the 1n- structions in the old cookbooks for the preparation of honey are unnecessarily elaborate For example, it used to be thought that honey had to be brought to the boiling point and then skinned and cooled Since honey is extremely likely to boil over, this process requires | great care. Experiments showed, how :, ever that it appears to be quite unneces- I sary, and it is probable that the notion | arose at a time when ordinary conner | cial honey contained more impurities :, than at present. Similarly, the olde' l recipes say that the dough should De | kept at least one day before the soda 's | added No evidence to support this me 1 ory was found by the investigators. On | the other hand, however, they did dis, l cover that dough containing honey car i be more easily kneaded if allowed tl 1 stand for several days. Again, the use | of "potash', is recommended in most ol | the recipes in foreign cookbooks as a | means of raising the dough. The proper l ties of potash are quite similar to ofu1- | nary baking soda, and there seems nc reason why the latter should not dc | just as well. Baking soda is a common l kitchen commodity in America, anu potassium bicarbonate-the potash o1 l the cookery book-is almost unknown I of fact a little experience will enable | any competent cook to substitute honey successfully for sugar in bread cake, preserved fruits. sauces. and call l dies. It is safe to estimate that cup l full of honOy will sweeten a dish about ! as much as cupful of sugar, but since ! honey contains water in addition l there is less need for milk or othei | liquids. For practical purposes it IS I accurate enough to consider that fol l each cupful of honey a quarter of 6 cupful is added to the recipe. If these l facts Ire kept h mind special honey l recipes are unnecessary.
 | MARKETED IN TWO FORMS ' l Honey is marketed in two forms known respectively as comb honey aht extracted honey. the former being usct much like jam or marmalade and tht 1 latter either in that way or for cook 1 ing. Tn the past there has been some | prejudice against extracted honey-ol
 honey removed from the comb-te cause it was believed that this wa. | frequently adulterated. Howeve1 l prevalent this practice may have beer 1 in the past recent legislation and tht l efforts of honey producers themselve: have made it dangerous and unprofit able. There is now. it is believed, littl, l adulterated extracted honey on tn,
 market. Comb honey is practically cer tain to be the pure product of thu | hive. because it can only be adulteratet | by processes which cost more thar l they save. When sold at retail ther, l Is now comparatively little difference, l in the cost of comb and extracted honey but the latter can be purchased I at wholesale very much cheaper. Iii, reason for this is that the producer o