HONEY FOR HEALTH

Evening Post, Volume CXXX, Issue 6, 6 July 1940, Page 19

HONEY FOR HEALTH

HOT PUDDINGS IN WINTER

Honey has long been recognised as a sustaining food rich in vitamins and wise parents give it an important part in family menus. Used in hot puddings, a vital factor in the success of winter meals, honey takes on a new and refreshing piquancy. When combined with walnuts it is particularly delicious. HONEY AND WALNUT ROLL. For honey and walnut roll shred 4oz suet finely and add it to ilb selfraising flour and a pinch salt. Form into a dough with enough cold water to make it soft. Roll out into an oblong shape and spread with the following mixture: Heat ilb honey in saucepan, add 2oz soft white breadcrumbs, | cup each chopped walnuts, coconut, and sultanas. Allow the mixture to cool, then use. Damp the edges, roll up, pinch edge together, and secure end so the mixture will not run out. Place in a well-greased nut loaf tin and steim for 1£ to 2 hours. Serve with honey heated with ( a little lemon juice. This can also, be cooked in a round cake-tin in layers. A BAKED DISH. Baked honey pudding will be another dinner-time favourite. Arrange a layer of sliced apples and a layer of seeded raisins in the bottom of a well-greased fireproof dish. Cover with i cup honey, sprinkle with a little lemon juice. Cream 4oz good margarine and two-thirds of a cup of sugar and beat well; add 1 egg and beat well. Sift 2£ level cups plain flour, 4 level teaspoons baking-powder, $ level teaspoon salt; add alternately with 1 cup , milk and a little lemon essence. Mix well and pour over fruit. Bake in a moderate oven for about 30 minutes.! Turn out and serve upside down.