Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-01-23

! of ice water. Whip one quart of cream
and add 1t to the honey, mixing the two
well. Line a dish with six lady fin
gers and I'LL it with the honey and
cream. Serve very cold.
Honey Pudding-Mix half a cupful of
honey with SIX ounces of bread crumbs
and add half cupful of milk, two egg
yolks, the rind of half lemon, and half
teaspoonful of ginger. Beat the mix
ture thoroughly and then add two
tablespoonsfuls of butter and the whites
of the eggs well beaten, Steam for
which is not more than three-fourths
full.
Cakes Made With Honey.
Honey flavor combines we'll with spice.
For this reason cakes made with it keep
well. Many honey cakes and cookies
are better a month after they are made.
Solid honey makes delicious filling for
cake. Honey cakes made without but
ter will keep still longer and are OF
good flavor.
Icings made with honey, or part
honey, will keep soft long time. To
make, take one cupful of granulated
sugar, one-fourth cupful of water, one
fourth cupful of honey and one egg
white. Boil together the sugar and
the water for a few minutes and then
prevent the mixture from boiling over,
as 1t is likely to do. Cook until drops
of the syrup keep their form when
poured into cold water. Beat the white
of the egg until stiff, and when the
syrup has cooled slightly, pour it over
the egg, beating the mixture constantly
until it will hold its shape. This FROST
ing is suitable for use between layers of
cake, but is rather too soft for the top.
10 Ujif frnCtin0"
Rub together one and one-half cupfuls
of honey and half cupful of butter.
Add three unbeaten egg yolks and beat
thoroughly. Add five cupfulS of flour
Sifted with two teaSpoonfuls of ground
cinnamon and half a teaspoonful of
salt and one and one-half teaSpoonfuls
of baking soda dissolved in two table
spoonfuls of orange flower water' or
plain water. Beat the mixture thor
oughly and add the well-beaten whites
of the eggs. Bake in shallow tins and
cover with froSting made as follows:
Mix one teaSpoonful of lemon juice
with the grated rind of one orange, one
tablespoonful of orange juice, and one
egg yolk, and allow the mixture to
stand for an hour. Strain and add
enough confectioners sugar to make
the frosting thick enough to spread on
the cake.
USeu IN hOilS.
Honey nut-and-raisin rolls: Dissolve
q yeast cake in q cupful of warm
scalded milk. add quarter Of a pound
of butter q tablespoonful of sugar, and
half o teaspoonful of salt, and let them
dissolve in the warm milk. Stir in a
well-beaten egg and add three cupfuls
of flour. The milk must not be too
warm when the yeast cake is dissolved
in it. Let the batter rise. Knead and
roll out into the thickness of about half
an inch. spread with a mixture made
of one-half a pound of walnut meats
chopped fine, one-fourth pound of
raiSins chopped fine, and a cupful of
honey Form into rolls, let them rise,
and bake In a moderate oven.
Honey sandwiches: Mix chopped
pecan meats, almonds or other nuts
with just enough honey to serve as a
binder and use as a filling for sand
witches. Another good sandwich Is
made by mixing honey with cream
cheese and using as filling for bread
or baking powder biscuit sandwiches.
Chopped nuts may be added to the
honey and cheese II desired.
Sauce for ice cream: Cook together
two teaspoonfuls of cornstarch and two
tablespoonfuls of butter thoroughly, be-
ing careful not to brown them. Add
half q cupful of honey and cook the
mixture until 1t becomes hard when
dropped in cold water and until all