MORE ABOUT HONEY

New Zealand Listener, Volume 29, Issue 731, 17 July 1953, Page 22

MORE ABOUT HONEY

HERE is no doubt that the fact of our great New Zealand climbers Hillary and Lowe having been brought up on honey is reminding our yonug folk to eat plenty of it-on porridge instead of sugar, on the breakfast grape fruit, and in every possible way. I wonder if our Olympic Games champions followed the example of the Greek athletes of old, who were given honey and water as a reviver! Lots of housewives just eat one or two spoonfuls of honey when they feel really done up; and are then able to carry on and prepare the family dinner. Mothers know that when children are very tired and consequently irritable, a good spoonful of honey will cheer them up and also calm them down, so that they will eat their proper meal afterwards quite happily. Use honey freely in cooking. Hot Honey Lemonade Hot honey lemonade is particularly valuable in relieving the ‘flu. When suffering from a cold, take hot honey lemonade just before retiring-4 _ tablespoons lemon juice mixed with 4 tablespoons honey. Add 1 cup boiling water. Drink hot, Honey Bread Custard Rub into crumbs about 4 oz. of stale brown or white bread, and soak in boiling milk-about a pint. Beat 3 eggs well, and stir in about 4 or 5 tablespoons. of honey. Mix all lightly together, adding the grated rind of a lemon, and bake, in a moderate. oven. Stand the dish in a pan of water so that the custard will not curdle. Coconut Sponge with Honey This makes quite a big cake. Two cups of honey, 1 cup of butter, 2 eggs, 3 cups of flour, 1 cup of coconut, 2 teaspoons of baking soda, 1 teaspoon of ginger, and 1 teaspoon of lemon juice. Mix as for any sponge, adding enough milk to make a fairly stiff mixture. Bake in sandwich tins in a moderate oven. Honey Snaps Two ounces of honey, 1 oz. sugar, 2 oz. butter, 2 oz. flour, ¥2 teaspoon baking soda, % teaspoon cream of tartar, 1 teaspoon ground ginger. Melt the butter, sugar and honey, add the other ingredients and stir till smooth. Drop teaspoons of the mixture on a cold tray. Bake in a moderate oven about ten minutes, Leave on the tray to cool for a few minutes. . Honey Gingerbread One teacup honey, % lb, butter, 1 teacup milk, 1 teacup sugar, 1 egg, 1

teaspoon _- each ground ginger and cinnamon, 1 dessertspoon lemon juice, 1 teaspoon baking soda, 2 _ breakfast

cups flour. Warm together milk, honey and butter, very slowly to melt butter; not to make more than warm. Add baking soda; add mixture to sifted flour, ginger and cinnamon. Add beaten egg and lemon juice. Bake in greased papered shallow tin in a moderate oven -about 1 hour. Chutney (with Honey) Four pounds tomatoes, 2 lb, sultanas, 1 1b. dates, 1 lb. apples, 1 large onion, 1 lb. honey, 42 teaspoon ground cloves, 1 tablespoon salt, juice of 2 lemons, 2 cup vinegar. Peel and cut up tomatoes, apples and onion. Put all together and boil 2 hours. Honey Biscuits (from Awatuna) Half pound butter, % lb. honey, 1 Ib. flour, 1 teaspoon baking soda, 42 cup sugar, Beat butter and sugar, then add honey and beat well, then add dry ingredients. Roll out thin and bake in a moderate oven. Honey Chews Four ounces butter, 1 tablespoon honey, 3 oz. sugar, 6 oz. cornflakes. Melt butter, sugar and honey, add the cornflakes and mix well. Put into paper cases, and bake in slow oven 30 to 40 minutes. Honey for Pickled Onions Mix well 1 quart vinegar and 1% Ib. honey. Put onions in jars, pour over liquid. Ready in about 4 days. Steamed Honey Pudding (Very light) Butter a pudding basin and put 3 tablespoons of honey in the bottom of it. Sift 3 oz. flour with a scant quar, ter of a teaspoon baking soda, and mix it with 3 oz. of breadcrumbs, Cream %4 lb. butter with 5 oz. of sugar (caster sugar is best for this). Separate the yolks and whites of 2 eggs. Beat the yolks into the creamed butter and sugar, then add the ‘mixed flour and breadcrumbs, Add milk if required. Lastly fold in the stiffly-beaten whites. Turn the mixture into the prepared basin, cover with butter paper, and steam for 144 hours. Honey Roll Four ounces flour, 2 oz. sugar, 1 large tablespoon honey, 3 eggs, 2 tablespoons

hot water, 1 teaspoon cinnamon, 1 teaspoon baking powder. Beat eggs and sugar well, add honey. Add _ sifted flour, baking powder and = cinnamon. Then add the hot water. Bake about 10 minutes in quick oven, turn out quickly on damp cloth, and trim off edges, Roll up in cloth and allow to stand 2 minutes, Unroll, and roll up without cloth. When cold, fill with the following (or whipped cream); 4 oz. icing sugar, 1 dessertspoon butter, 1 dessertspcon honey, 1 tea-

spoon lemon juice. Beat all together. A few chopped nuts may be added. Honey Gems One breakfast cup of flour, pinch salt, 1 tablespoon honey, 1 oz. melted butter, 1 egg, % teacup milk, ang 1 teaspoon baking powder. Slowly melt the butter and honey together. Have the flour sifted, and also have the egg well beaten with the milk. Stir this into the flour with the honey and butter mixture, beat for two minutes, and lastly add*the baking powder. Bake in hot greased gem irons for about 10 minutes in a hot oven. :