Evening star., 1937-10-11

from the Home Economics Bureau OF
the same department. relative to honey
and the practical side Of its usage.
1t says:
\ T LEAST three -fourths Of all the
honey marketed in the United
States Is sold as extracted honey
that is, honey separated from the comb
by centrifugal force and sold in liquid
form. The other two principal mar
keting forms Of honey are section comb
and bulk comb. Section comb honey
is that sold in the small wooden frames
weighing nearly pound Just as they
are taken from the beehives. Bulk
comb honey consists Of pieces OF the
comb removed from shallow frames.
put in glass jars or tin pals, with ex-
tracted honey poured over these
chunks Of comb.
For each form of honey the United
States Department Of Agriculture has
set up standards for grading. What
ever the form of the honey the two
top grades are United States Fancy
and United States No. /. Since the
use of these grades is optional with
the beekeeper it is not always possible
to purchase graded honey. but all
honey, graded or ungraded, that enters
into interstate commerce Is required
by law to come up to definite standards
Of purity.
I'm no way does the color of the
honey affect its grade. Both color
and flavor depend upon the kind OF
flowers from which the bees gathered
the nectar to make the honey. As q
rule the highest -colored honeys are
the miIder ones and the darker ones
have a stronger flavor. But this does
not indicate that either the light or
the dark honey is of superior quality.
The color and favor Of honey
person prefers is usually the KIND he
became accustomed to B child.
Persons who have grown up in re-
Rions where buckwheat honey was
abundant usually prefer honey with
| that dark color and pronounced flavor
| Others, who grew up in clover regions.
choose the lighter, milder favored
honey.
~HONEY should be kept in tightly
sealed container in dry place at
ordinary room temperature. As the
honey gets older it usually crystalli1es.
This capitalization Is q natural proc
ess and some persons like honey best
| in this form. If you want to bring
the honey back to the liquid form,
| however, it Is only necessary to warm
the container in moderately hot water.
The temperature Of the water should
not rise above 140 degrees Fahrenheit
| or the honey will change color and 1t
will lose some of the aromatic sub
stances which give it flavor.
There are numerous Uses for
honey-cooked and uncooked. Nearly
every one likes it as a spread for bread,
biscuits. gridde cakes and waffies
Many persons choose it as q sweetener
for fruits, beverages and cereals. 1t
combines we'll with peanut butter or
cottage cheese or chopped dried fruits
to make sandwich filings.
Honey butter. which is a COM
bination of equal parts honey and but
ter creamed together, is good filling
for sandwiches or spread for grid
die cakes. It may be elaborated by
adding nuts or grated orange peel.
Honey ice cream sundae is a de-
lectable dish with simple recipe
Just put q spoonful of honey on va
nilla ice cream and top with nuts.
in cinnamon toast, candied vege-
tables, baked apples and pies is 9
simple matter. In these cases 1t
only necessary to use the amount oi
honey which gives the degree Of sweet
ness you want. But it is necessary tt
take special precautions when sub.
stituting honey for sugar in cakes
candies and quick breads.
Although, cup for cup, honey and
sugar are about equal in sweetness
they cannot be substituted for each
other measure for measure. Both arr
energy producing foods with a swee
taste But extracted honey is one-flftf
water. whereas granulated sugar i
practically pure carbohydrate.
Cane sugar, chemically speaking l
composed Of one sugar-sucrose
. Honey contains sucrose and two othe
sugars-levuloSe and dextrose. Su
crosse makes up only small proper
ton of the honey. The dextrose ant
, the levulose are known as simple sug
ars. OF these two, the levuloee ha
certain peculiarities which complicat
the use Of honey in cooking.
! "Levulose is sweeter than dextros
or sucrose. 1t does not crystalline S
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