THE VALUE OF HONEY.

Hauraki Plains Gazette, Volume XXXV, Issue 4709, 9 June 1924, Page 3

THE VALUE OF HONEY.

EXTREMELY NUTRITIOUS. USEFUL IN COOKING. 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 of the introduction of more minerals into the diet, of how thev mean better poised nerves, cleaner, purer olood, 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 it is different chemically. It is not .so acid as molasses, and so a little less soda should be used’with it—a scant level teaspoonful is ample. If a mixture is employed containing both sour milk and honey, one-fourth teaspoonful of bak-

ing powder should be used to each cupful of flour 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 1% teaspoonfulls to a cupful o£ 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.