Victoria University College

Manawatu Times, Volume 66, Issue 188, 9 August 1941, Page 2

Victoria University College

SABAH ANNE RHODES FELLOWSHIP IN HOME SCIENCE HONEY Honey may be used in home cooking as a substitute for sugar provided certain general rules are adhered to. Perhaps the chief advantage of using honey, especially in cakes, is that they will remain moist for a much longer time than if sugar alone is used. A direct substitute of all honey for sugar may be made in cases where the amount of sweetening material is small such as in scones. In cakes and pies where greater sweetening is necessary, other things must be taken into consideration when using honey. Honey and sugar differ in their chemical composition. .Sugar contains no moisture or acid, while honey consists of different types of sugar in solution with water, and contains a certain degree of acidity. Here are the general rules which must be followed when adapting any recipe to the use of honey: (1) Measure honey always in the liquid form. If it is granulated, heat over warm water until liquid. (2) For every cup of honey used, reduce the liquid in the recipe by onefifth.

(3) One cup of honey is as great in sweetening power as one cup of sugar. (4) Use i to i teaspoon of soda to each cup of honey. (5) When substituting honey for sugar in cake, reduce the liquid of the recipe by one-lifth and use half honey and half sugar. Fruit cake ig an exception to this rule and all honey may be used.

Honey Oatmeal Cookies with Date Filling.—4ozs. butter, % cup honey, 1 egg, H cups flour, 1 cup fine oatmeal, § tsp. almond extract, one third teaspoon soda. Cream tho butter, honey and egg well. Add sifted dry ingredients and flavouring. Chill, roll out and cut. Bake in a hot oven 7 or 3 minutes until a delicate brown. As soon as the cookies are cold, spread with date filling and put together. For the date filling simmer together 1 cup dates and 3 cup water until the dates are tender and smooth enough to spread easily. Honey Apricot Butter. —Soak 2 lbs. of dried apricots overnight. Cook until tender and put through a sieve; the small amount of juice should not be strained off. To each cup of pulp add i cup liquid honey, and to the whole amount add the juice and grated rind of one lemon. Boil 20 mins, stirring constantly. Pour into sterilized jars and seal.

Honey Prune Butter.—Soak the prunes overnight. Next morning remove the pits and tie them in a cheesecloth bag. Cook the prunes until tender, having the pits in the saucepan while the prunes are cooking. Remove the pits and sieve the prunes. To each cup of prune pulp, add 2 cup of honey, boil for 20 mins., stirring constantly. Remove from fire, pour into sterilized jars and seal.

Honey Sandwich Filling.— (1) Mix equal parts of honey and peanut butter.

(2) Combine very finely chopped nuts with honey and mayonnaise.

(3) Add enough honey to grated cheese to spread easily. (4) Two tablespoons each of finely chopped dates, nuts and crystallized

ginger and enough honey and butter to make an easily spread mixture. (5) A cinnamon spread can be made by mixing 1 cup honey and sozs. of butter with cinnamon to taste. Honey Batter.—Use 2 cups butter to cups honey. Cream tho butter thoroughly. Add the honey in liquid form at about 90 deg. Fahrenheit (luke warm). Beat with a rotary boater until tho butter and honey are thoroughly combined, then set away in a cool place until firm, then whip up again and put into jars or cartons and store in a cool dry place. This butter can be spread on toast. Use it alone or sprinkle the toast, with cinnamon, spread a layer of honey butter, then sprinkle on more cinnamon. Honey nut toast can bo made by adding chopped nuts to the honey butter and spreading on the toast.