Evening star., 1936-10-14
"THE quality Of this years honey Is
exceptionally fine In spite OF these

"THE quality Of this years honey is
exceptionally fine In spite OF these
difiiculties. Most beekeepers In the
northern tier Of States report plenty
of white to water-white honey, heavy
in body and of unusually good flavor.
The great demand for honey and the
lack OF carry-over from 1885 have
given beekeepers little higher whole
sale price than last year. and this
indicates an upward price trend for
the retail consumer also. Although
much Of the extracted honey Is used
in the household, for q bread spread.
for sweetening beverages and desserts.
for making sauces. and In cooked
foods, many bakers are using honey
for special breads and cakes. Candy
makers, too, feature honey nougats.
honey caramels, honey-nut chocolate
bars. Turkish paste and other con-
fections. The honey takes the place
of part or all Of the sugar or Of the
corn sirup needed to control crys-
talization.
Honey Is composed largely Of two
simple sugars-levulose, or fruit sugar,
and dextrose, or grape sugar. Both
Of these sugars, and consequently
honey, can be easily assimilated by
the body. In moderate amounts. honey
is q wholesome addition to the list
Of sweets. It may be used in place Of
sugar in modifying q baby's milk.
1t Is not an important source Of min
erals. although 1t contains small
amounts of iron, calcium and phos-
phorous. 1t has no detectable vitamin
value. The characteristic flavor de-
pends on aromatic substances in the
nectar Of various flowers.
Extracted honey has about one
fifth less energy value than an equal
weight Of sugar because 1t Is about
one-flfth water. This water content
affects the amount Of liquid used in
Q recipe when honey Is substituted
for sugar. The liquid must be re-
duced, however. more than the differ
ence between the water content of the
honey and the dry sugar, according
to the consistency of the honey and
also according to the proportion Of
honey used. For example, II medium
thick honey Is substituted for one
half the sugar In cake or quick
bread recipes, reduce the liquid one
fourth. If honey Is substituted for all
the sugar, reduce the liquid one-half.
II honey Is very thin or very thick,
this proportion may have to be- Al
tered.
IN MAKING honey cakes and quick
breads mix the honey with the
liquid called for In the recipe and
bake at the lowest temperature pos
sible. This prevents loss or change
Of flavor Of the honey and also avoids
too rapid browning.
Honey has much the same con-
sistency as molasses and may be used
In place Of it, measure for measure,
In gingerbread, brown bread and
steamed puddings. Because it con.
tains less acid than molasses, soda is
not needed. Add one teaspoon Of
baking powder for each one-quarter
SS>oPSSA4 "a oSSAo Oa1hsOCds
"The fact that honey takes up
moisture rapidly Is sometimes an ad-
vantage and sometimes not. Fruit
cakes, steamed puddings, cookies and
candies stay moist longer If made
with honey. But some confections
and frostings, If made with honey,
will remain soft and take up more
moisture II the air is humid. This
may make them too soft and sticky to
be attractive.
Honey should be stored in a dry
place. Low temperatures may cause
the honey to become partly cloudy or
partially crystalhzed. Most honey
crystallixes on aging. Crystallised
honey can easily be Nquefied by warm
ing the container in moderately hot
water (not above 140 degrees F.).
Higher temperatures injure both the
flavor and color Of honey"