THE VALUE OF HONEY.

Wanganui Chronicle, Volume LXXXI, Issue 19007, 7 May 1924, Page 10

THE VALUE OF HONEY.

Honey is one of the best sweets, yet one which is neither freely used nor appreciated. As it is so extremely sweet in cooking we need to use only two-thirds as much of it as of other syrups, so that its use is not extravagant. Incidentally, it is the most easily digested of any sweet, and suitable to use in the diet of the child who is just beginning to have solid food. We hear a great deal about the necessity for the introduction of more minerals into the diet, of how they mean better poised nerves, cleaner, purer blood, a better digestion. Honey contains all these necessary minerals, whereas sugar does not, and so it becomes in the diet more than a heat or energy producer—it is a mineral food as well. Honey cannot be used indiscriminately as a substitute for molasses or sugar, because of its difference chemisally. It is not so acid as molasses, and so a little less soda hould be used with it—a scant level teaspoonful is ample. If a mixture is employed containing both sour milk and honey, onefourth teaspoonful of baking-powder should be used to each cupful of flower in order to produce a fine-grained result.

As honey contains water, the amount of milk to be used with it should be reduced about one-fourth in making cakes and steamed puddings. As a sweetening, in making baked custards, cornflour puddings, bread puddings, and the like, use one and a-half tablespoonful to a cupful of milk.

Honey is delicious as a sweetening for fruits, particularly those that are rather acid. It may also be introduced to good advantage in dressings for fruit salads.

The three-quarter coat and matching eklrt was a decided feature at the ! opening shows In Paris for winter. < ■imp!* tailored styles being worn, I ■ays "Vanity Fair." Striped tricotine ; navy striped silver, or nut brown striped cream, will be suitable, the nut brown for preference because tones of autumn lend warmth. Hudsca Bay ; seal makes a rich trimming. ♦ ♦ ♦ ♦ In New York rich metal lacrs, brocades and lames are now used as much for day as for evening wear. Lace and moire are favourite fabrics for evening frocks. Velvet is moat populai even for the three-piece suits. A new fabric is artificial velvet. Tailored frocks when not made of plain fabrics ; an deveJoped tn one of th© new plaid •ergaa, and some Shope offer tarns and seams to match.—"Le Bon Ton."