HONEY COOKERY

By Isabelle S. Thursby

Honey is one of the oldest known human foods and was considered one of the choicest by the ancients. In those days honey was the nectar of the gods. And even today no food is more interesting than honey. The very name of honey carries an appeal possessed by no other food. There are many reasons why this delicious, natural, unrefined, unmanipulated sweet should be used abundantly in the diet, not only in its natural state but as an ingredient of cooked food.

Many people think of honey primarily as a delicious spread for bread—hot biscuit, waffles and griddle cakes. But when included in cookery processes not only does it supply the sweetening, but its distinctive, individual flavor, combined with the other ingredients, produces a delectable blend of flavor that not only is different but is intriguing as well.

The use of more honey in cookery is to be encouraged because of its superior flavor, food and health value and availability.

A new set of recipes is not necessary in order to use honey for one can substitute by following a few basic principles.

First: Remember that one cup of honey contains 1-4 cup of liquid.

Second: Deduct 1-4 cup liquid from the recipe when using 1 cup honey.

Third: Florida honey is very sweet, so no alteration need be made in the recipe regarding sweetening power, as one cup of honey is equal to one cup in sweetening. Liquid or granulated honey is equally satisfactory to use.

Fourth: Honey retains moisture to a greater extent in the product than does sugar. In making frostings this fact should be taken into account and the product should be cooked to a higher density than is done when using sugar.