I think most people will agree that comb honey always appears to be more delicious than that which has- been extracted. It is translucent and generally pale golden yellow in colour, although medium grades are very much darker. Generally speaking, darker honey and that of more decided flavour can be bought more cheaply, but this is not always the case, and in some districts there 1s a demand for that of the darker shade. Everyone know that honey is obtained fregn the flowers of plants and trees, but it is not so generally ‘known that the nectar, or sweet fluid, sucked from the flower by the bee has not the same chemical com- ‘position as honey. An enzyme, or natural ferment, in the intestine of the bee, actually changes the nectar ; into honey. _ In addition to sugar, honey also contains mineral Batter varying from ‘15-3 per cent., and from 10-20 per cent. water, also a trace of Vitamin B, Honey is more easily digested than cane sugar, for it is a form of sugar which can be absorbed readily into the bloodstream. It is therefore a very suitable food to take after strenuous exercise or great exertion. _ Those who are lucky enough to possess bees, and who live in districts where both wild and cultivated ‘flowers abound, will probably be interested to try some of the recipes Nehieh follow. Those who do not pro- duce this delicious product at home, and appreciate its flavour, are advised to buy the less expensive variety for cooking purposes and beverages. Honey SPONGE SANDWICH ‘The yolks of 3 eggs 4 oz. flour The whites of 2 eggs Grated lemon rind 5 oz. sugar 1 pint cold water✪ Honey Sponge Sandwich 31 SUMMER COOKERY BO OR 7) oh Put the sugar into a clean saucepan with 4 pint of | cold water. Bring to the boil, and boil hard for 5 minutes. Cool for 5 minutes, then pour on to the beaten yolks and white of eggs. Whisk 15 minutes, or until it thickens, add lemon rind and lightly fold in the sifted flour. Pour into prepared tins, and bake in a moderate oven for I5-20 minutes. When cold, spread one of the cakes with thick honey and sprinkle with chopped almonds. Sandwich and dredge with icing sugar. Ne ra FlonEy PUDDING 1 oz. cornflour 5 oz. breadcrumbs 4 oz. honey 2 oz. butter Grated rind and juice of 1 gill milk✪ Honey Pudding 4a lemon 3 I egg Boil the milk, pour on the cornflour, previously blended with a little water. Return to the saucepan and cook for 3 minutes. Add the butter and yolk of egg gradually, beating in thoroughly. Put the bread- crumbs and grated lemon rind into a basin. Stir in the honey, warming it if necessary, then the cornflour sauce and lemon juice, and lastly the stiffly beaten white of egg. Pour into a buttered mould and steam for 14 hours. Turn on to a hot dish and serve with melted honey. Honey JELLY a Ib. honey 4 tablespoonfuls cold + I 02. chopped almonds water 4 oz. gelatine ! 4 pint boiling milk ✪ Honey Jelly Put the gelatine and cold water into a saucepan and’ melt but do not allow it to boil. Put the milk on to- boil and add the honey to it. When the honey is” melted strain in the gelatine, pour into a basin and stir to cool it. When almost cold and as thick as syrup, whip it, using an egg whisk. Add the chopped almonds, pour into a wetted mould and put ina cole place to set. | 32 HONEY FOR KITCHEN AND TABLE Honry MERINGUE PIE 4 Ib. honey Shortcrust pastry 4 pint boiling water Cold milk to mix The yolks of 2 eggs 2 whites of eggs 4 oz. butter I oz. castor sugar 14 oz. flour✪ Honey Meringue Pie Blend the flour with a little cold milk. Add the 4 pint of boiling water to the honey and stir until it is melted. Then stir in the blended flour, boil for 3 minutes. Add the butter, beat in the yolks of eggs and continue to cook until it thickens, stirring mean- while. Pour into a baked pastry case, and pile the meringue on top. This is made by adding the sugar slowly to the stiffly beaten whites and continuing heat- ing. Bake in a slow oven until brown.

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I think most people will agree that comb honey always appears to be more delicious than that which has- been extracted. It is translucent and generally pale golden yellow in colour, although medium grades are very much darker. Generally speaking, darker honey and that of more decided flavour can be bought more cheaply, but this is not always the case, and in some districts there 1s a demand for that of the darker shade. Everyone know that honey is obtained fregn the flowers of plants and trees, but it is not so generally ‘known that the nectar, or sweet fluid, sucked from the flower by the bee has not the same chemical com- ‘position as honey. An enzyme, or natural ferment, in the intestine of the bee, actually changes the nectar ; into honey. _ In addition to sugar, honey also contains mineral Batter varying from ‘15-3 per cent., and from 10-20 per cent. water, also a trace of Vitamin B, Honey is more easily digested than cane sugar, for it is a form of sugar which can be absorbed readily into the bloodstream. It is therefore a very suitable food to take after strenuous exercise or great exertion. _ Those who are lucky enough to possess bees, and who live in districts where both wild and cultivated ‘flowers abound, will probably be interested to try some of the recipes Nehieh follow. Those who do not pro- duce this delicious product at home, and appreciate its flavour, are advised to buy the less expensive variety for cooking purposes and beverages. Honey SPONGE SANDWICH ‘The yolks of 3 eggs 4 oz. flour The whites of 2 eggs Grated lemon rind 5 oz. sugar 1 pint cold water 31 SUMMER COOKERY BO OR 7) oh Put the sugar into a clean saucepan with 4 pint of | cold water. Bring to the boil, and boil hard for 5 minutes. Cool for 5 minutes, then pour on to the beaten yolks and white of eggs. Whisk 15 minutes, or until it thickens, add lemon rind and lightly fold in the sifted flour. Pour into prepared tins, and bake in a moderate oven for I5-20 minutes. When cold, spread one of the cakes with thick honey and sprinkle with chopped almonds. Sandwich and dredge with icing sugar. Ne ra FlonEy PUDDING 1 oz. cornflour 5 oz. breadcrumbs 4 oz. honey 2 oz. butter Grated rind and juice of 1 gill milk 4a lemon 3 I egg Boil the milk, pour on the cornflour, previously blended with a little water. Return to the saucepan and cook for 3 minutes. Add the butter and yolk of egg gradually, beating in thoroughly. Put the bread- crumbs and grated lemon rind into a basin. Stir in the honey, warming it if necessary, then the cornflour sauce and lemon juice, and lastly the stiffly beaten white of egg. Pour into a buttered mould and steam for 14 hours. Turn on to a hot dish and serve with melted honey. Honey JELLY a Ib. honey 4 tablespoonfuls cold + I 02. chopped almonds water 4 oz. gelatine ! 4 pint boiling milk Put the gelatine and cold water into a saucepan and’ melt but do not allow it to boil. Put the milk on to- boil and add the honey to it. When the honey is” melted strain in the gelatine, pour into a basin and stir to cool it. When almost cold and as thick as syrup, whip it, using an egg whisk. Add the chopped almonds, pour into a wetted mould and put ina cole place to set. | 32 HONEY FOR KITCHEN AND TABLE Honry MERINGUE PIE 4 Ib. honey Shortcrust pastry 4 pint boiling water Cold milk to mix The yolks of 2 eggs 2 whites of eggs 4 oz. butter I oz. castor sugar 14 oz. flour Blend the flour with a little cold milk. Add the 4 pint of boiling water to the honey and stir until it is melted. Then stir in the blended flour, boil for 3 minutes. Add the butter, beat in the yolks of eggs and continue to cook until it thickens, stirring mean- while. Pour into a baked pastry case, and pile the meringue on top. This is made by adding the sugar slowly to the stiffly beaten whites and continuing heat- ing. Bake in a slow oven until brown.

Good Housekeeping summer cookery book