Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-01-23
Honey Used in Cookery
May Be Expected to- Aid in Nutrition and Give
Flavor to Articles of Food-Displaces
Sugar in Some Good Recipes.

THE flavor and aroma of honey vary
= with the predominating kind OF
ScTar which the bees visit, so that
when selecting honey for the table you
can get your favorite flavor or va
riety of different flavors. In addition
to a very sweet taste, honey retains
enough of the perfume of the flowers
from which it comes to possess a dis
tinctive flavor which sets 1t apart as a
special food.
When buying honey too, much impor-
lance must not be attached to lightness
of color, as some of the best varieties
are dark, and a graduated condition
is not an indication of adulteratiOn In
the slightest degree Capitalization is
more likely to occur in pure honey than
in an impure product. The crystals can
easily be dissolved by heating the honey
in a double boiler Unless honey is
be kept in a rather warm, dry place or
1t will absorb moisture and spoil. Never
put it in the refrigerator.
Honey may be used in cooking to re-
place all or part of the sugar called for
in a recipe The rule is to use cupful
of honey in place of cupful OF sugar.
reducing the water or other liquid by
one-fourth cupful for each cupful OF
honey used, to make up for the water
place of molaSses in all forms of breads,
nufins and cakes, and produces more
delicate flavor 1t contains less acid
than molaSSeS, so that 1t requires less
baking soda when it is substituted for
molasses in recipes which do not include
sour milk or other acid, and the cook
must be careful about the amount of
baking soda used. 1t is wise to prepare
and make a sample of dough If possible
hAfnre Ynixinp the main portion,
Like Jelly, Jam or Strip.
Honey may be served, like jelly, jam
or sirup. with bread, breakfast cereals,
boiled rice, pancakes and other mildly
favored foods, and If a little hot water
is added to it it will be easier to pour,
or 1t may be combined with other foods
to form attractive dishes in variety.
Honey may be used with cooked or
knocked tart fruit to serve with cot
tage cheese and bread and butter.
Crisp crackers spread with cream
cheese and honey make good COM
bination. Apples are good baked with
honey instead of sugar.
Cranberries cooked in honey and
water instead Of sugar and water are
delicious Take equal weights of each
of the ingredients, and after pricking
each berry several times to prevent
bursting and to permit the strip to
penetrate to the interior, cook them
slowly until they are soft and boil down
the strip until 1t just covers them.
Pour into glasses and cover like lily.
A good method Is to place all the in
gradients in a double boiler and heat
very slowly. If this method is followed,
the boiling down of the sirup Is even
more necessary than when the berries
are cooked more rapidly.
tn r0nk annlac with h0nAV heat two
cupfuls of honey with one cupful OF
vinegar and one teaspoonful of CHINA
mon, and cook two quarts OF apples
cut into small pieces few at a time.
Cook in the sirup until they become
transparent. Pour the remaining Sirup
over the apples when serving.
Honey Is more convenient than sugar
: for sweetening lemonade or other fruit
drinks, as it does not have to be dis
: solved, and used with charged water
lit has less of a tendency to expel the
gas. 1t can be used in great variety
of ways for preserving. A good jelly
may be made by combining . cupful
Of apple juice with cupful of honey
and proceeding as IN ordinary jelly
making. Other combinations can be
worked out also. The more delicately
favored honeys are best for this pur-
pose.
Two ounces of honey and six ounces
Of canned strawberries, with three
ounces Of cottage cheese, two ounces
of bread, and two-thirds Of an ounce
of butter, the latter either spread on the
bread or mixed with the cheese, makes
o very well balanced meal.
Baked Honey Custard-Beat five eggs
suficiently to unite the yolks and
whites, but not enough to make them
foamy Add half a cupful of honey,
four cupfuls of scalded milk, one
eighth teaspoonful of powdered CHINA
mon, and one-fourth teaSpoonful Of
salt. Bake in cups or in a large pan
in a moderate oven. The baking dishes
should be placed in water.
Honey MouSse-Beat four eggs
slightly and slowly and pour over them
one cupful Of hot, delicately favored
honey. Cook until the mixture thick
ems. When 1t its cool, add one pint
Of cream whipped. Put the mixture
into mold, pack in salt and ice, and
let stand for there Of four hours.
Honey Charlotte RuSse-Chill half q
cupful of delicately favored honey by
placing the dish containing 1t In q pan