A Honey

Receipt Book

cArizona Commission of

cAgriculture and Horticulture

Dr. T. S. Bishop, Chairman Scoldslen

Mrs. Ines H. Lee, Member Tha her

Mr. S. C. Sorenson, Member Lehi

OSCAR C. BARTLETT, Ph. D.State Entomologist

Chief, State Apiary' Department

STATE INSPECTOR OF APIARIESPeter H. Benson

AHoney Book

Presented to you

By

The Beekeepers ofThe State of Arizona

Published by the

°Arizona Commission

Agriculture and HorticulturePhoenix, Arizona

OFFICE OF STATE ENTOMOLOGIST

November 1, 1924

Most of the recipes in this book were selectedfrom the Texas Honey Producers' Honey Book. Wethank them for permission so generously given touse the recipes for your benefit.

The information in this book was carefullycompiled from raany sources. The recipes are theones that housewives have found to be the best.Some are original ; but most of them are old, somecenturies old. These have been collected and ar-ranged for use in the modern home. The foodvalues given are the same as are used in theUnited States bulletins and Domestic Science textbooks.

Use honey in your home. It is good, wholesomeand of high food value. One-half pound of honeyis equal in food value to one pound of beefsteak.

Honey can be used in any recipe instead ofsugar except where both honey and sugar are used.Use the same measure of honey as given for sugarbut use 1-5 or more, less of the liquid used inthe mixture.

Honey has much to recommend it beside, itsfood value. It has certain medicinal qualitieswhich make honey valuable to persons sufferingfrom certain diseases and is used in the prepara-tion of salves and expectorants. As honey is asyrup it is better as a sweetening for dough thansugar, unless the sugar has been dissolved forhours. Honey gives a body to ice cream and softdrinks obtainable in no other way. Honey used incookery imparts to the articles the beautiful goldenbrown so much desired. It also prevents the dry-ing out and loss of flavor in any baked dish. TheArizona Beekeepers want every housewife to addhoney to the list of materials she uses in cooking,and we are therefore presenting you with theserecipes. All of them give the best results and themost delicious dishes. Many of them have producedprize winners at State and County fairs. Try outthese recipes and add many new and delicious dish-es to your table. Buy honey from your nearestbeekeeper or grocery store, but be sure to askfor ARIZONA HONEY.

BreadsBread and honey, the staff of life and nature's

sweet, go hand in hand. Honey, as a spread forbread, is famous in story and song and is yet thegreatest use to which honey is put. Honey alone

or in combination with other material used withlight bread is the best and most wholesome article

of food.

WHOLE WHEAT BREAD

1 cooking spoonful of honey.1 qt. whole wheat flour1/2 pint milk1/2 pint water11/2 -teaspoonfuls of salt1/2 cake yeast.

Dissolve yeast in the water, mix in milk, honeyand salt, then proceed as with any other lightbread.

GRAHAM BREAD

2 tablespoonfuls honey3 cups graham flour1 cup white flour1% cups water1 scant tablespoonful lard2 heaping teaspoonfuls baking powder.1 heaping teaspoonful salt.

Mix well and steam for three hours.

BOSTON BROWN BREAD

2-3 cup honey1 cup graham or whole wheat flour2 cups corn meal2 cups butter milk2 scant teaspoonfuls soda

salt.Mix well and steam three hours.

—3-

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CORN BREAD

2 tablespoonfuls of honey2 cups corn meal1 egg1 cup sour milk1 teaspoonful baking powderih teaspoonful soda3/2 teaspoonful salt.

Mix with water for desired consistency.

4 • +

HONEY MUFFINS

Sift together two cups of flour with two tea-spoonfuls of baking powder and one-half teaspoon-ful of salt. Rub into this with the fingers one-fourth cup of butter. Mix together one-half cup-ful of thin cream or milk with one beaten egg andone-fourth cupful of honey, add the dry ingredienta,beat until smooth, and bake in gem pans.

—4--

CakesHONEY DROP CAKES

1 cup honey

2 % cups flour

1 teaspoonful baking powder

1 tablespoonful baking soda

2 teaspoonfuls of boiling water

1 egg

1/2 cup of crab apple jelly

1/2, cup of butter.Cream the butter ; add the jelly and beat well.

Dissolve the soda in the boiling water ; beat theegg, and add, beating again ; then the honey ; andlastly, stir in ther flour sifted with the bakingpowder. Drop by the teaspoonful on baking sheetand bake in a slow oven until brown.

EGGLESS CAKE

1 cup honey%, cup sugar1/2 cup butter

1 teaspoonful baking powder

1 teaspoonful ginger

Flour.Dissolve the baking powder in a little water,

and add flour enough to thicken.

APPLE SAUCE CAKE

34 cup honey (if apples are mild)1% cup honey (if apples are sour)1/2 cup butter% cup apple sauce1 teaspoonful soda2 cups flour1/2 cup raisins1 teaspoonful cinnamon1 teaspoonful cloves1 teaspoonful nutmeg.

The soda should be well beaten into the sauce.

CookiesHONEY COOKIES

3/2 cup honeyGrated rind of one lemon% cup butter% cup sugar1 egg and 1 yolk beaten together3 cups flour4 teaspoonfuls baking powder.

More flour may be required. The dough shouldbe firm enough to be easily handled ; knead slightly(a little at a time) ; roll into a thin sheet, and cutinto cakes. Set the shapes in a buttered pan.Beat the white of an egg (left for the purpose) alittle, and use it to brush over the cookies in thepan ;then at once sprinkle with fine choppedblanched almonds, and dredge with granulated su-gar. Bake in a moderate oven.

COOKIES

1 cup honey1 cup light brown sugar2 eggs well beaten3 tablespoonfuls of vinegarA level teaspoonful sodaPinch saltFlour to stiffen, about 3 cups.

Mix at night and bake in the morning.

HONEY BRAN COOKIEScup honey

2 teaspoonfuls butter2 eggsih to 1 !, tea - poon soda1/2 cup flour1 cup bran,A teaspoonful powdered aniseed.

Rub together the butter and honey ; add theeggs unbeaten and beat the mixture, thoroughly.Sift together the flour, soda and aniseed. Com-bine all the ingredients; drop from a teaspoon onto a buttered tin and bake in a moderate oven.

HONEY GINGER SNAPS1 pint honey% lb. butter2 teaspoonfuls ginger.

Boil together few minutes and when nearly coldput in flour until it is stiff. Roll out thin andbake quickly.

Pies, Puddings, Etc.

LEMON PIE

1 cup of honeyYolk . of three eggs beatm light1 tablespoonful flourJuice, flesh, and grated rind of lemon1 teaspoonful melted butter.

Mix thoroughly in the order given, then add1 i/4 cupfuls of rich milk ; pour into a pieplate linedwith a good crust, pricked to prevent air blistersand bake until set. Cover with a meringue ofthe whites, beaten with 3 tablespoonfuls of honeyand a few drops of lemon juice and brown lightly.

4.4. 4.4.

LEMON CRUMB PIE1/2 cup honey1 cup buttered bread crumbs2 yolks and the white of an eggPinch of salt1 cup cold water1 tablespoon corn starchJuice and rind of one lemon.

Fill crust and bake. When done, cover withmeringue.

4- 4- 4, 4.

CHOCOLATE HONEY PIE

1/2 cup honey1 tablespoon grated chocolate1 tablespoon butter

cup sweet milk1 teaspoonful vanilla, warm2 eggs.

Beat yolks of two eggs and white of one,leaving out one white for meringue ; add other in-gredients. Pour into pie plates lined with goodpa te, and bake until the paste is brown. Theserecipes will make one pie each.

4. 4-

PUMPKIN PIE

1 cup honey1 cup sugar2 cups pumpkin2 teaspoons ginger1 teaspoon cinnamon.Milk with all its cream (about 4 cups).

—7-

FIGS

Peel three fresh figs for each plate. Use oneteaspoon of lemon juice and 3 of honey as adressing.

4. 4-

HONEY FILLING

2 tablespoonfuls of candied honeyExtract lemon1 cup thick cream

Cream honey and whip together with cream.Flavor with lemon.

4.

HONEY FROSTING

4 tablespoonfuls thin honeyWhite of an egg beatenFlavor with cocoa or lemon.

Cook honey until a ball is formed when droppedinto cold water. Pour into it the beaten white ofan egg and whip until cool, then flavor.

4. 4.

BAKED APPLES

1 cup honey1 cup cream6 apples.

Dig out the core of each apple from one end,leaving the other end closed. Fill the holes withthe honey and cream mixture. Bake with a littlewater in the bottom of the pan. Use the rest ofthe honey and cream mixture as a sauce to eaton the apples.

4. 4. 4.

SALAD DRESSING

2 tablespoonfuls honeyYolks of 2 eggs1 tablespoonful salt3L, cup olive oilLemon juice or honey vinegar (weak)

Beat together the yolks, honey, and salt. Add

a few drops of oil at a time, beating constantlyuntil the oil is all added. Thin down to the de-sired consistency with lemon juice or weak honeyvinegar.

—8-

Honey In Ices and CandiesCHOCOLATE HONEY TAFFY

1 cup honey1-3 cup sugar1 piece of chocolate (an inch square).

Boil until it makes a soft ball in cold water.Add one teaspoonful of vanilla. Put into a but-tered dish to cool. Pull until light.

-t• 4.

POPCORN BALLS2 cups honey1 cup of brown sugar1 tablespoonful of vinegarA piece of butter the size of a small egg.

Cook until brittle when dropped in cold water.Make the candy in a large kettle ; pop the corn,salt it, and sift it through the fingers, that theextra salt and unpopped kernels may drop through.Four quarts or more of popped corn may be need-ed. Stir all the corn in the kettle that the candywill take, then heap it up on a buttered platter ormake it into balls.

HONEY ICE CREAM1 cup honey1 quart fresh cream.

Mix well and freeze. No flavoring is required.

CRACKER JACK1 cup honey1 cup brown sugar

Boil until it hardens when dropped into coldwater. Remove from stoae and stir in 1/2 teaspoonof soda. Stir in all the popcorn it will take ;spread on greased tins and, mark in squares.

÷

ICE CREAM TAFFYBoil two pounds of sugar with three-fourths of

a pint of water and one cup of light honey. Stironly until it begins to boil. When boiled untilthe sugar cracks on being plunged into ice water,add a teaspoonful of vanilla extract and a pieceof good butter. Pour out to cool, then pull untillight and creamy. Roll into strips and cut withthe scissors in suitable pieces.

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CARAMELS

2 cups brown sugar1 cup honey14 pound grat-d chocolate1-3 cup of butter1 cup milk1 cup chopped nuts.

Put the ingredients, excert the nuts, in a largesaucepan, cook twenty minutes over a gentle fire.When it tests a firm ball in cold water, removefrom the fire, add the chopped nuts and pour intoa greased pan. Cut into squares when nearlycold.

4* 4-BUTTERSCOTCH

2 cups honey1 cup butter2 cups sugar1 heaping teaspoon cinnamon

Boil ten minutes, pour into a buttered pan, andwhen cold cut in squares.

+

HONEY SQUARES

Boil one quart of honey until it forms a hardball when tested in cold water. Pour into butteredtins and mark into squares before cold. Wrap inwaxed paper.

— 10 —

Honey In Preserves, Pickles,Jelly, Etc.

HONEY VINEGAR

Pour one pint of strained honey in a gallon jug,and fill the jug with clear rain water. Tiecloth over the top and keep warm.

PRESERVED CANTALOUPE

1 lb. honey1 lb. cantaloupe.

Bring honey to a boiling point and drop in theprepared cantaloupe, which should be cut in thinslices.

TOMATO PRESERVES

Take three pounds of honey, six pounds of to-matoes and cook.

HONEY PRESERVES

All kinds of fruit made into jam with honeyinstead of sugar are nice. "Butter" made with ex-tracted honey is much nicer than when made withsugar. For grapes, pick from the stem and packinto a jar until it is full, then turn cold honeyover them until they are covered well. Seal upwithout any heat, and keep in a cool place. Aftera few months they will be found to be delicious.

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Miscellaneous

SUET PUDDING

1 teaspoonful honey1 teacupful suet minced very fine.1 large cup raisins1 cup milk4 cups sifted flourSalt and spices to taste.

Mix well and steam for three hours and servewith sauce.

HONEY BREAKFAST TOAST

Beat one egg until light, add a pinch of salt,2 tablespoonfuls of honey and one cupful of milk.Into this dip half slices of stale bread brownquickly on both sides in hot butter or oil ; servewith butter or honey.

4. 4. .1.

HONEY BAKED BEANS

Soak over night one pint of small white beans.Bring to a boil, adding baking soda the size of abean, and allow to simmer for half an hour. Drainand cook until tender in salted water, but not longenough to break the skins. Drain and rinse thebeans, and put them in an earthen bean pot. Pourover them a pint of milk, adding a tablespoonfulof butter. 2 tablespoonfuls of honey and a pinchof cayenne pepper. Cover closely and bake in aslow oven till the milk is absorbed.

CORN GRIDDLE CAKES

1/4 cup honey2 cupfuls of corn meal1 cupful of sifted flour2 eggs,,z2 teaspoonful of salt2 1A cupfuls of milk3 teaspoonfuls of baking powder2 tablespoonfuls of melted butter.

Mix and sift the dry ingredients. Beat the eggs,add the milk, the honey and the melted butter,and combine with the first mixture. Bake in awell-oiled griddle.

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FAMOUS BISCUITS

These biscuits are famous when eaten withhoney. There are always calls for more.

1 quart flour1 tablespoonful lard1 teaspoonful salt1/4 teaspoonful soda1 heaping teaspoonful baking powderSour milk to mix, not very stiff.

Sift flour, soda, baking powder and salt alltogether;- work in the lard ; make a hole in thecenter of the flour and pour in the milk. Mixwith a spoon until rather a soft dough ; work,roll, cut, and bake in quick oven.

• + +HONEY DOUGHNUTS

1 cup honey1 cup buttermilk1 cup sugar2 eggs1 teaspoonful soda2 teaspoonfuls cream tartarButter size of an egg1 teaspoonful vanillaFlour to make stiff enough to roll.

The honey added to this recipe makes the dough-nuts a delicious brown, and also makes themkeep moist for a much longer time.

+ + + +ICE TEA

Use honey instead of sugar in sweetening icetea. It requires much less honey to give therequired sweetness to the tea than sugar. Thisis because sugar is not readily soluble in cold wa-ter in the presence of an acid. Honey being al-ready liquid blends very readily with the tea andgives an added flavor to the tea.

• + +

Sweeten your iced tea, coffee, lemonade andfruit punches with honey. It will give them amellowness of flavor impossible to produce in anyother way.

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General Directionsfor the

Use of HoneyHoney may be added to a dough or batter in

any of the following ways :

It may be stirred into the dry flour.

It may be beaten into the creamed butter al-ternately with the flour.

It may be dissolved in the milk or other liquidused for wetting.

It may be added to the beaten yolks of theeggs, and the two beaten together. (The beatenwhites should then be added the last thing to thebatter,)

It may be mixed with the melted butter, andthe two stirred into the cake just before nuttingin the baking pan.

Since honey, like molasses, contains an acid, alittle baking soda should always be used to counter-act this, if the best results are desired. One-fourthteaspoonful of baking soda to each cup of honey isa good general proportion. The soda should be dis-solved in a very little warm water, and stirred intothe honey until it foams. Soda is used merely tocounteract the acid, and not to serve as a leaven,therefore the usual proportion of baking powder orother leavening material should be used.

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ANSWERS TO BEEQUESTIONS

Q. What is the difference between "comb" and"extracted" honey ?

A. Comb honey is produced by the bees in smallrectangular boxes and sold n this way as producedby the bees. Extracted honey is the liquid honeythrown out of large combs in a centrifugal honey-extractor, which works somewhat on the principleof a cream-separator. The liquid honey is thrownout of the cells, leaving the comb as good as ever.The comb is put back in the hive and filled againby the bees. For this reason extracted honey ischeaper, as the bees do not need to build newcomb each time.

Q. Do bees work on ripe fruit and spoil it ?

A. If the skin of the fruit has been puncturedby some other insect or by the birds, it is truethat the bees will work on the pulp and juiceof the fruit thus exposed ; but such fruit would beunfit for market anyway. Bees by themselves can-not possibly puncture the skin of fruit. Hencethe bees after all do no real harm. In fact, theirwork on grapes is an advantage ; for, after theyrerr ove the juice from the grapes, the grapes dryup instead of rotting and thus contaminating othergrapes on the same bunch. Sound fruit, if keptcarefully guarded from birds and insects, will beuntouched by the bees. This has been demonstratedover and over again.

Q. What kind of place is the best to keephoney ? What should the temperature be?

A. The best place to keep comb honey is in awarm dry room. A cellar, refrigerator, or coldroom is the very worst place. When we say awarm room we mean a room where the tempera-ture may go up to SO or 90 degrees in hot weath-re, and where it will never go below 70 degrees incold weather. Extracted honey, however, may bekept in a colder room, but it will granulate.

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—15-

USEARIZONA

HONEYPure, Health-giving, Good

to Eat.

+IT CAN BE PURCHASEDFROM YOUR LOCAL BEE-KEEPERS OR GROCERY

STORES.

It supplies sugar in its most digestible form,.It comes to your table as an unrivaled food andbrings with it the refreshing memories of the blos-soming cotton fields, the pastures, fragrant withmint, the far-flung chaparral, the pine forests, theinnumerable river valleys and the rugged moun-tain slopes of ARIZONA.