Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-02-23
This Srupy Product Takes
Place Of Sugar and Con-
taius Some Body-BuiId-
ing Materials
Candied Sweet Potatoes,
Icing for Cakes, Ginger
bread or Apple Roll Can
Be Made With IL
By MRS. VI, 4. WILSON

BY MRS. VI. 4. WILSON
fCopv-iDht, 1851. BY Mrs. ". 4. wilson. All
rights reScrred.b
CTNCE the scarcity Of sugar and the
Chigh price Of same, find in my mail
requests for recipes using honey. Honey
Us the most ancient SWectening IN tho
history of foods-meeting the need for
sweets of the peonlc Of biblical times.
Honey. which Is a natural sweet,
causes less fermentation in the stomach
and is desirable sweet as it requires
no digestion TO prepare 1t for the blood
stream. 1t is available N once tor the
body TO use for supplying heat. energy
and fuel. Honey also contains some
material which the body can use Tor
building and repair
Food cooked with honey Keeps more
moist than that cooked with the usual
sweets Honey as spread for bread,
cereals. waf1es, hot cakes and toast may
replace Sirup.
Honey Candied Sweet Potatoes
Place in saucepan
Three quarters cup honey.
Ttco tablespoons bacon fat.
One-hdif teaspoon cinnamon.
One quarter teaspoon nutmeg.
Bring to boil and cook until the honey
IOTInS SOU Udu MutH u lVh III 'N'N
water. Cook one dozen sweet potatoes.
then remove skins. Place whole in the
sirup, basting potatoes frequently
Cook slowly % minutes.
Honey Cream
Place in saucepan
Ttco cups milk,
One-hdt cup honey.
One-hdF cup cornSturch.
Stir to dissolve starch. Bring to boil.
Cook slowly for fifteen minutes and add
One quarter teaspoon salt,
One teaspoon vanilld.
Rinse mold. Turn in the custard and
Set aside TO mold Turn from mold on
platter and serve with honey sauce.
Honey Sauce
Three. quarters cup honey,
One cup TIter,
Three tablespoons Of cornStarch.
Stir TO dissolve starch Bring to boil
Cook three minutes and add
One peH. beaten egg,
One teaspoon camilla,
One. quarter teaspoon nutmeg
and beat.
Honey Icing for Cakes
Place in deep saucepan one cup Of
honey, Cook slowly until it forms
soft ball when tried in cold water. Then
pour in fine stream of stiffy beaten
white of egg. Beat and spread on cake.
Flemish Pudding
Wash ono half cup Of Pearl tapioCa
In plenty of warm water. Place IN
saucepan and add two and one hall
cups of boiling water. Cook until the
tapioca is clear and soft. Now add
One -haF cup honey,
Ono quarter teaspoon salt,
One cup erdpordtcd milk,
One cup Of rdisins,
One-hIf teaspoon nutmeg.
Simmer slowly for twenty minutes.
Cool and serve.
Honey Gingerbread
Place in mixing bowl
Three quarters cup honey.
One quarter cup shortening,
One egg,
Two cups -four,
-Four lcrcl teaspoons baking po,cder,
Ore teaspoon ciRndmor,
One teaspoon ginger,
One hIU teaspoon nlispIce.
One. quarter tcd9poon cloccS.
Beat TO smooth batter Pour in well .
CREASED and Auted pans and baked in
moderate oven for 50 minutes.
Honey Apple Roll
Pare and chop three apples fine. Place
in bowl and add
One holt cup seeded rdi3rns.
Onc.hdV cup honey,
one teaspoon cinnanoa.
One. quarter teaspoon nutmeg.
Mix and let stand while preparing the
dough. Place in mixing bowl
One and QUO half cups -four,
one teaspoon salt
Tro IerCi tablespoons baking powder,
-Four lcrei tablespoons sugar.
Sift TO mix Now rub in two table
spoons -four and add one half cup water
TO mix to a dough. Roll out y inch
thick on Toured pastry board, spread
with prepared mixture. Roll as for