The Republican. [volume] (Oakland, Md.) 1877-current, 1937-10-07
.Honemakers' Column
Edited by Miss Mildred Barton,
Home Demonstration Agent
HONEY

There are numerous uses for honey
cooked and uncooked. Nearly every
one likes it-as spread for bread, bis
cults, griddle cakes and wafles. Many
\ persons. choose it as sweetener for
fruits, beverages and cereals. 1t COM
bines well with peanut butter or cot
tage cheese or chopped dried fruits to
make sandwich filings.
Honey butter, which is a combina-
ton of equal parts honey and butter
creamed together, is a good filling for
sandwiches or a spread for griddle
cakes. 1t may be elaborated by ad-
ding nuts or grated orange peel.
Although cup for cup, honey and
sugar are about equal in sweetness,
they cannot be substituted. for each
other measure for measure. Both are
energy-producing foods with a sweet
taste. But extracted honey is one
fifth water whereas granulated sugar
is practically pure carbohydrate. u.
Recipes that have been scientifically
worked out with honey as an ingre-
dent cause the cook no trouble if she
follows directions carefully. But when
the cake baker has a favorite recipe
of her own in which she wants to sub
stitute honey, then she has this prob
lem. In just what proportion should
she substitute honey for sugar and in
what proportions should she reduce
the liquid in the recipe?
To take the guesswork out of this
substitution of honey for sugar in
cakes and quick breads, experts in the
Bureau of Home Economics have ex-
perimented with honey recipes. Final
ly, from their experimental results
they have formulated a rule. This rule
has been tested thoroughly in practi-
cal circumstances.
This is the rule: When medium
thick honey is substituted for one
half of the sugar in cake or a quick
bread recipe; reduce the liquid one
fourth. If honey is substituted for all
the sugar, reduce the liquid one-half.
Here's recipe for white cake in
which the substitution has been made:
For one-half the sugar, honey has
been substituted and the milk which
was originally cup has been reduced
to u Of a cup.
Honey White Cake
q cup butter, q cup sugar, q cup
honey, 5 egg whites, cups flour, a
teaspoons baking powder, Y teaspoon
salt, q cup milk.
Cream the butter until soft; add
the finely graduated sugar, stirring
gradually until the mixture is light
and fluffy. Combine the honey with the
milk. Add this mixture alternately
with the sifted dry ingredients. Beat
in the dry ingredients, stir in the
milk. Last of all fold in the beaten egg
whites. Pour into lightly creased
pan and bake. Bake in very moder-
ate oven 1925 degrees Fahrenheit).
All cakes and quick bread made
with honey need to be baked at a
moderate temperature. This fairly low
oven temperature IS necessary to
avoid too rapid browning of the cake.
Also very hot oven drives off the
aromatic oils in the honey which give
it distinctive flavor.
H. d. A. Schedule
Monday, October II, Kitzmiller Jun
ior All club, 400 p. M, at the school
house; Shallmar All club, 1880 p.
M, at the school house.
Tuesday, Oct. IL, Sunnyside foods
class, $50 a. M; Friendsville All
club, $3.50 p. M, at the school house.
Wednesday, October 10, County
Achievement day, Grantsville.
Thursday, Oct. IA, Jennings foods
class, 10 a. M; Mt. Lake-Loch Lynn
Homemakers Club, 200 p. M, at the