HOME SCIENCE SERVICE

Gisborne Herald, Volume LXVI, Issue 20084, 2 November 1939, Page 14

HOME SCIENCE SERVICE

(By Margaret Ambridge)

THE USE OF HONEY WORLD-OLD REPUTATION To the ancients honey was of great importance as an article of diet, being almost their only available source of sugar. It lias a world-old reputation and belongs to the period when food was more wholesale and natural and less resfined. Both honey and cane sugar produce heat and energy in the body, but honey has in addition certain minerals which add to its value It is more easily assimilated and digested than cane sugar, for while sugar has to undergo fermentive changes, honey is directly absorbed. It may bo lo many a strange idea to use honey in place of sugar, yet with the growing knowledge of dietetics the superior qualities of honey arc being recognised and it is acquiring a more important place in the family diet. Children love honey spread on oatcake or muffins and for their school lunches will enjoy a filling of honey and chopped nuts in sandwiches. Cinnamon and honey toast is good for breakfast or tea. Mix two teaspoons of cinnamon with half a cup of honey and spread it on hut bulteredl tons* ( If you arc feeling roki or tired, trv a large spoonful of honey taken in a! glass of hot milk, and see how much "belter yon feel l Everyone knows how good a hot lemon and honey drink taken at bodtime is for scaling away a cold. Honey may be used successfully, wholly or partly, instead of sugar in cake recipe:: HONEY nOLY POLY 2 cups flour 1.1 teaspoons baking powder 1 cup shredded suet Water to mix. Filling.—Alb. honey, 20z., breadcrumbs. Method.—Heat the honey in v. saucepan, add breadcrumb':, and mix together, Allow to cool before spreading the dough. Sift Hour and baking pav/J.jr, add suet. Stir in sufficient

water to make soft, rollable dough. Turn ont to a floured pastry-board and roll out in oblong shape. Spread with filling. Do not spread filling to the edge of the dough. Damp the edges and roll up. Wrap in a iloured pudding cloth, and tie tightly at both ends. Place in a pan of boiling water and boil for U hours. Serve with extra honey heated in a separate dish. HONEY AND LEMON RUSKS. Beat to a cream .',lb. butter and four heaped tablespoons of honey. Add one egg. beat well. Then add Jib. Hour, one teaspoon cream of tartar, a half-teaspoon soda, and grated rind of one lemon. Turn out on to a iloured board and roll into fingers and bake in a moderate oven, 400 deg., both switches oil", for 20 minutes. HONEY GINGER NUTS 1 cup honey 1 egg 1 cup sugar Pinch salt .{lb. melted butter 2 teaspoons baking powder 2 cups flour 2 teaspoons ground ginger 1 cup chopped nuts. Mix the honey, sugar, melted butter and beaten egg. Add flour and other ingredients. Drop in spoonfuls on oven slide. Bake in a moderate oven. Home Science Service—Thursday •Kiudeg.. both switches off, for 25 minute,.':. HONEY MUFFINS Beat together one egg, one tablespoon butter and half a cup of melted honey. When beaten to a liquid, sift in two cups of flour and one teaspoon of baking powder. Beat thoroughly, then drop in teaspoon lots on a greased oven slide. Bake in a quick oven for seven minutes, 450 deg., both switches off.