• TABLE OF CONTENTS
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 Front Cover
 Title Page
 Foreword
 Florida honey














Group Title: Special series
Title: Florida honey and its hundred uses
CITATION THUMBNAILS PAGE IMAGE ZOOMABLE
Full Citation
STANDARD VIEW MARC VIEW
Permanent Link: http://ufdc.ufl.edu/UF00003094/00001
 Material Information
Title: Florida honey and its hundred uses
Series Title: Special series
Physical Description: 55 p. : ill. ; 23 cm.
Language: English
Creator: Horton, Waldo
Thursby, Isabelle S
Florida -- Dept. of Agriculture
Publisher: State of Florida, Dept. of Agriculture
Place of Publication: Tallahassee Fla
Publication Date: 1933
 Subjects
Subject: Honey -- Florida   ( lcsh )
Genre: government publication (state, provincial, terriorial, dependent)   ( marcgt )
non-fiction   ( marcgt )
 Notes
Statement of Responsibility: by Waldo Horton and Isabelle S. Thursby.
General Note: "For further information address Florida State Beekeepers' Association."
General Note: Includes indexes.
General Note: "April, 1933."
 Record Information
Bibliographic ID: UF00003094
Volume ID: VID00001
Source Institution: University of Florida
Holding Location: University of Florida
Rights Management: All rights reserved by the source institution and holding location.
Resource Identifier: ltqf - AAA3686
ltuf - AMG1383
oclc - 41490974
alephbibnum - 002456062

Table of Contents
    Front Cover
        Page 1
    Title Page
        Page 2
    Foreword
        Page 3
        Page 4
        Page 5
    Florida honey
        Page 6
        Page 7
        Page 8
        Page 9
        Page 10
        Page 11
        Page 12
        Page 13
        Page 14
        Page 15
        Page 16
        Page 17
        Page 18
        Page 19
        Page 20
        Page 21
        Page 22
        Page 23
        Page 24
        Page 25
        Page 26
        Page 27
        Page 28
        Page 29
        Page 30
        Page 31
        Page 32
        Page 33
        Page 34
        Page 35
        Page 36
        Page 37
        Page 38
        Page 39
        Page 40
        Page 41
        Page 42
        Page 43
        Page 44
        Page 45
        Page 46
        Page 47
        Page 48
        Page 49
        Page 50
        Page 51
        Page 52
        Page 53
        Page 54
        Page 55
Full Text
o/or/id Honley and Its H/I/dred I ses

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DEPARTMENT OF AGRICULTURE
NATHAN MAYO. C('ommi.sioer


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6







No. 66 Special Series April. 1933



Florida Honey

and

Its Hundred Uses






\WALDO HORTON. M. D.

and
ISABELLA S. TIIIRSBYy




STATE OF FLORIDA
Department of Agriculture
NATHAN MAYO, Commni.ssfiornr
Tallahassee



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FOREWORD


From the angle of its plant life, Florida is peculiarly
fitted as a honey producing state. The winters are short
with relatively high temperatures, the blooming season is
long and the flora .is rich both in numbers and varieties.
Several plants, such as tupelo, mangrove, gallberry, saw-
palmetto and citrus (all native except citrus) yield honey
that rank in quality with the best.
The indiscriminate and at times wholesale burning of
woods and fields i* the greatest single drawback to the
development of the honey producing industries of the
state. Manifestly, it is impossible for bees to secure sup-
plies of honey if the plants upon which they depend are
either destroyed or prevented from flowering by fire. The
apiarist finding hiinself in a fire devasted area may be
forced to move to other fields or abandon his undertaking
entirely. On the part of rural populations there is dire
need of a changed viewpoint as related to the handling of
fire throughout the state.
In the following pages, Miss Isabelle S. Thursby and
Dr. Waldo Horton have furnished information on the culi-
nary and dietary dises and values of honey that is most
important. It is hoped that this publication will assist in
bringing about a larger use of this wholesome sweet, and,
realizing the value Of honey and the value of the plant life
upon which supplies depend, there may follow some change
in the attitude of the general public toward those native
sources of honey supplies upon which, both now and in
the future, the beekeeping industries of the state must
depend.
H. HAROLD HUME,
Assistant Director; Research.
University of Florida Agricultural
Experiment Station,
Gainesville, Florida4 Jan. 1933.


















mq H YO Pfpj 4MA







6 DEPARTMENT OF AGRICULTURE



Florida Honey
By Dr. Waldo Horton
Nature's Own Sweet Nature's Oldest Sweet
Chemistry is now corroborating experience and prov-
ing that our honey from sub-tropical and tropical plants
contains more minerals and is more health-giving. We
have more variety than almost any state, to please those
who like a change of flavor. For those who like it standard
and always the same a Florida blend is recommended.
FOOD VALUE
In infancy milk is a balanced and sufficient food. As
we become more active a higher calorie addition becomes
necessary. But foolish and taste-tickled mankind have gone
too far with varieties and mixtures. Sane thinkers are
now reverting to the more simple. In this very generation
we are sure to see increasing thousands going back to the
more elemental, natural foods. The Biblical recommenda-
tion of milk and honey, (Num. 13-27; Gen. 43-11; Ps. 19-10;
Math. 3-4; Is. 7-15), should again be taken seriously.
Honey is a monosaccharide sugar, chiefly fruit sugar.
This sugar is the natural end-product of digestion, so that
honey is already digested and easily assimilable. It is
sweeter than cane sugar but also contains more water and
the amount varies in honeys from different flowers.
There are many kinds of honey, almost as many as
there are different flowers, though some flowers do not
produce nectar (honey). Bees gather the nectar, and in
the hive process it and store and condense it in the comb
as honey. Extracted honey is thrown out of the comb by
an extracting machine and strained, and is used on the
table and in cookery like syrup.
Honey adulterated with cheap syrup is not so com-
mon as thought, on account of the rigid Pure Food Law,
but if there is real reason to suspect this adulteration, a
sample sent to Gainesville or Washington will disclose the
truth.









HONEY IN FLORIDA


CARE

Honey absorbs atmospheric moisture, granulates rapid-
ly if cold; hence keep it in a warm dry place where you
would keep salt.

Keep under tight cover; insects like it, too.

Do not keep in refrigerator! (Perhaps comb honey,
a short time).

Granulated honey is not spoiled honey; in fact nature
does that to preserve it. Some people like granulated honey.
If you wish it liquid like new, heat in waterbath at 1250 or
1300 F. for an hour.

Comb honey is hard to keep prime here for many
weeks outside of beehive. (650 F. dry storage is needed).

Remember good honey properly kept does not spoil and
is still delicious when a year or two old. (A few careless
drops of water or impurity may make it spoil).
Before serving thick extracted honey, set container in
warm water a few minutes; this makes it pour more easily.

Honey, being imperishable, can be purchased in large
quantities and stored.

SAW PALMETTO HONEY

Is Florida's most universally produced and used honey.
It usually grades amber color, sometimes dark amber and
occasionally light amber; all becoming darker with age. Its
mild flavor and odor are characteristic and pleasing.
Medium body.

Because its source-plant is used somewhat in medicine,
it is thought by many to be unusually health-giving. It
granulates slowly. Use for both table and cooking. Much
Florida honey found in our stores has at least some of this
mixed in by the bees.




































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10 DEPARTMENT OF AGRICULTURE


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('ABBA(GE VALM (Suabl)
iValk neir these Iloonll in July iind ylou lmay think you ha e dis-
covered a ;warm of bees-It is only normal industry working the many
thiousiani of tiny blossoms.










produced recent years in Florida. It is almost too fancy
a honey to use in baking, but is wonderfully adapted for
icings, ice cream and for direct sweetening in other des-
serts where mild flavor is desired.
MANGROVE HONEY
From the -alt-marshes of south Florida come large
quantities of another of our 'best' honeys. Black mangrove
(Avic, nitida) produces a delicious flavored honey almost
as light colored as gallberry, light in body but unusually
sweet, due to large content of dextrose.
Holds an enviable place with many devotees and gain-
ing popularity fast.
OTHER COMMERCIAL FLORIDA HONEYS
Are Wild Sunflower from the Everglades region, a
delicious fall honey of amber or light amber color and good
body; Partridge Pea, which is a darker, stronger product.
excellent for cooking and baking and Goldenrod, a popular
fall honey.

Besides these nine, Florida produces over a score of
others, but rarely distinct or in pure state enough to be
seen commercially.

Sub-tropical honeys are rich in minerals and vitamins!


HONEY IN FLOR.IDA


11
















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HONEY IN FLORIDA 13

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 to-
day 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 is 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.







14 DEPARTMENT OF AGRICULTURE


ORANGE BLOOMS ,
Makes one think of weddings and the perfunt'e-laden air of springtime.
To stand in an orange grove and whtch the bee hustle from blossom to
blossom, makes one realize llat Ilhey too regard (t the choicest of nature's
golden sweets.







HOAEY IN FLORIDA 15

Fifth: In using honey as the sweetening agent in the
place of granulated ,sugar, the difference in composition
and flavor must be considered.
Different honeys have definitely characteristic flavors
and aromas, hence the flavor of any product made by a
given recipe will vary with the kind of honey used. The
milder honeys should.be used for salads, fruit sauces, mer-
ingues and beverages, whereas the stronger honeys are
perfect for gingerbread, spice cake, and for combinations
that contain chocolate.
HONEY IN BAKING
Bread and honey for thousands of year. have been
recognized as a most acceptable food. Breads, cakes, cookies
and waffles baked with a small amount of honey have a
distinctive flavor that is very pleasing to most palates, and
for tho e cakes and cookies where moist keeping is desired,
honey is desirable.
Honey has long been associated with crisp, tender,
golden waffles. Now honey is often baked in them or, better
and more delicious still, honey may be served as a sauce
or paste by creaming together one part butter with 2 parts
honey-beating smooth. Appetizing and satisfying are hot
honey muffins, crisp and brown, spread with honey butter
or honey in the comb. Honey pecan muffins are delicious
for Sunday supper with chicken salad and honey. Whole
wheat or oatmeal muffins are very popular with children.
Cakes and cookies made with honey, baked when conveni-
ent, ready when needed, may be kept on hand con tantly
for use on busy days, or for surprise guests.

HOJlyY CREAM WAFFLES
1 egg beaten very lightly 2 cups milk
4 tsp. baking powder 4 cup butter or butter substitute
2 cups Hour melted
1 tsp. salt 3 tbsp. honey

Mix shortening, honey, salt with beaten egg. Sift
baking powder and flour together. Stir in alternately
with flour and milk until full amount has been added. By
using this regulation honey batter and adding nuts, candied
or dried fruits, one may obtain a delicious result. Try also a
honey pecan or a honey date waffle.








DEPARTMENT OF AGRICULTURE


G..% T' L TIERRY (lukhlerry) Mex 10abra)rn
Thet Iwrry itself Inny taste like gall an1d lookk like Ink, but tihe li-ee
tiLer s 'woideruuq Noture Mlle u( Tier best anid gtatlhers for her hunman
friends front the clhasteness of the bloon. one1 of the four finest IlkO!1es of


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HONEY IN FLORIDA


HONEY OATMEAL MUFFINS

I cup milk 3 tbsp. fat
1-1 cups flour 1 cup honey
PI' cups oatmeal '-. tsp. salt
1 egg 3 tsp. baking powder

Mix dry ingredients, add milk, beaten egg. honey and
melted fat, (slightly cooled). Mix but do not beat. Place
in greased muffin irons. Bake in hot oven (400c F.) 30
minutes.
HONEY AND NUT BRAN MUFFINS

1.. cup honey 1 cup bran
1 cup flour 1 tbsp. melted butter
oI to I' tsp, soda 1'= cups milk
'. tsp. salt cup finely chopped pecans

Sift together the flour, soda, and salt, and mix them
with the bran. Add other ingredients, and bake for 25
minutes in a hot oven in gem tins.
HONEY BISCUIT

2 cups flour 1' tsp. salt
1-3 cup fat 4 tsp. baking powder
2-3 cup milk

Sift flour, baking powder and salt, add milk gradually
and combine to a dough consistency. Pat out into a sheet
J,/ inch thick. Cream 1-4 cup butter with 1-4 cup strained
honey. Use part of this mixture for spreading on the
dough. Roll up and cut off like cinnamon rolls. Use the
balance of the butter and honey mixture and spread thickly
over bottom of pan. Arrange rolls, allowing % inch space
around each. Bake in a hot oven 375 degrees F. 12 to 15
minutes. Cinnamon may be added to the butter and honey
mixture and raisins or candied fruit may be chopped and
sprinkled over the biscuit dough before rolling, if desired,
or nut meats may be used in the same way.


17









18 DEPARTMENT OF AGRICULTURE


MANGROVE TREE










HONEY IN FLORIDA


HONEY OATMEAL BBEAD

2 cups roled oats % cup honey
2 cups scalded milk or boiling % cup lukewarm water
water 2 tbsp. shortening (optional-
1 yeast cake 1 cup chopped pecans or candied
4-5 cups flour orange peel).
1 tsp. salt

Pour scalded liquid over the oats and shortening.
Cover and let stand until lukewarm. Dissolve yeast cake
in the warm water, add honey and stir into the oatmeal.
Add 11/t cups flour, beat well, cover and allow to rise for
1 hour until light. Then add the salt, the rest of the flour
and the nuts or candied peel and enough flour to make a
dough and knead until smooth. Place in a greased bowl,
cover and let stand again in a warm place until doubled in
bulk. Shape into small loaves, put into well greased pans,
filling them a little more than ,- full. Let rise to top of
the pan and bake 50 minutes in a hot oven.
HONEY ORANGE GRAHAM BREAD

1 cup scalded milk 1 yeast cake
1 tsp. salt 11 cups bread flour
1-3 cup lukewarm water '2 cup candied orange peel
1't cups graham flour '1 cup pecan nut meats
4 tbsp. honey

Mix milk, honey and .alt. When lukewarm add yeast
cake dissolved in lukewarm water, and flour. Mix and then
add orange peel and nuts, cut in small pieces. When thor-
oughly mixed, let rise until double in bulk. Shape into
loaves in bread pan and let rise again until doubled its
bulk. Bake in a 350c to 380 F. oven from 40 to 60 minutes.
This mixture can be baked in muffin tins and served while
hot.
HONEY NUT BREAD

1 cup honey 3 isp. baking powder
1 egg tsp. salt
1 cup milk 1 cup nut meats. chopped
3 cups flour

Mix, put into a greased and floured loaf pan. Let
stand about 1 hour. Bake in a slow oven for about 40 min-
utes or one hour.








20 DEPARTMENT OF AGRICULTURE


GOLDEN ROD








HONEY IN FLORIDA


HONEY DOUGHNUTS

I egg 1 cup sweet milk
1 cup honey 2 tbsp. shortening
2 tsp. baking powder 1 tsp. salt
Flour

Cream honey and shortening together, add the egg well
beaten and the other ingredients. Mix well and add flour
enough to roll out and cut easily. Fry in hot fat. The
honey will keep thee delicious doughnuts moist much
longer than usual.
HONEY GINGERBREAD
cup fat i cup honey
cup sugar (brown) 1 egg
cup sour milk '2 tsp. soda
tsp. cinnamon % tsp. cloves
1 tsp, baking powder b tsp. salt
1'. cups flour '2 tsp. ginger
Sift dry ingredients. Cream fat and honey, add brown
sugar. egg, sour milk and sifted dry ingredients. This will
be a thin batter, but do not mind that. Bake in a well-
greased pan for 25 minutes in a moderate oven 3500 to 375
F. This is a delicious gingerbread and may be kept for
several days, reheating before serving. Serve with or
without Honey Meringue icing.
HONEY MERINGUE (7 Minute Icing)

1 egg white '. cup honey (strained or
granulated)

Place honey and unbeaten egg white in top of double
boiler. Cook seven minutes, beating with dover egg beater
while cooking. Remove from double boiler, beat and spread
as desired.

DATE BARS
1 cupful honey I cupful of flour
3 eggs 1 tsp. baking powder
1 tsp. salt I cupful dates
1 tsp: vanilla 1 cupful nut meats

Beat the eggs well and add the honey, salt and vanilla.
Mix and sift the flour and baking powder, add the dates




DEPARTMENT OF AGRICULTURE


BLACK 31AN(; ROVE (A viennie jaitidla)
Another Ihntunjcni paradcox of Floridai is this shrulb-likk free which
grow,- with ite feet in wait water (;rnrelu.%p :ond Iprodure4, large quantities
of one of our maost dIeliv'io1Is mweetw.


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HONEY IN FLORIDA 23

and nuts (cut in small pieces), then combine with the egg
mixture. Pour into a greased, shallow pan, spread one-
fourth inch thick. Bake in a moderately hot oven 30 to
40 minutes. Cut in strips before removing from the pan.
Store in a crock or cake box for several days. as the date
bars improve after standing. Roll in powdered sugar be-
fore serving.

HONEY OATMEAL COOKIES


I cupiui honey
2-3 cupful fat
' tsp. salt
2 eggs. beaten
2 cupfuls rolled oats


2 cupfuls of flour
tsp. soda
2 tsp. baking powder
1 tsp. cinnamon
1 cupful chopped raisins


('ream the fat and honey together, then add the eggs.
Mix and sift the flour, soda, baking powder, cinnamon,
and salt. and add to the wet mixture together with oatmeal.
Dust the raisins with some of the flour and add them to
the dough, mixing well. Drop by teaspoonfuls on a greased
pan. Bake in a moderate oven 10 to 12 minutes.

DROP COOKIES NO. I


1 cup fat
' cup sugar
Scup strained honey
2 cups flour
2 eggs
isp. soda


% tsp. salt
1 tsp. vanilla
2 drops almond extract
'- cup nut meats
' cup raisins


Cream fat and sugar thoroughly. Add honey, beaten
eggs and flavoring. Sift flour, soda and salt together and
add to first mixture. Combine with lightly floured nuts
and rai.-ins. Drop by dessert spoonfuls on oiled baking
sheet. Bake in moderate oven 3500 to 375' F.

LEMON NUT DROP COOKIES NO. 2


, cup butter
2 egg yolks, beaten
Grated rind one lemon
3 tbsp. lemon juice
3' cups pastry flour


2 egg whites whipped
Scup sugar
I tsp. salt
1 cup honey
Shredded cocoanut, if desired.





24 DEPARTMENT OF AGRICULTURE


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CORAL VINE (Antigonon)
A distant colmin of northern buck-wheat-Much liked by the bees.
In larger plantings wuuld help beautify our roadside fences, and produce
another distinct honey.-Thp aume can be said of several other ornimental
honey plants: Assouis. Yue7 Vltex.


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HONEY IN FLORIDA


Cream the butter, beat in the sugar and add the egg
yolks and lemon. Then stir in three cups of flour and the
salt and soda sifted together, alternately with the honey.
Fold in the beaten egg whites and stir in the nut meats,
floured with the remaining fourth cup of flour. Drop by
teaspoons onto a buttered baking pan two inches apart.
Bake in a moderate oven, 3500 F., from 15 to 25 minutes.
Sprinkle with shredded cocoanut before baking, if desired.

HONEY NUT BROWNIES


% cup butter
2 ounces chocolate
'1 cup honey
2 eggs


i4 cup sugar
I" cup flour (sifted with 3
tsp. baking powder
1 cup chopped nut meats


Butter and chocolate should be melted together, then
add honey, then flour and baking powder, then nuts. Bake
45 minutes in a slow oven. For immediate use it is better
to use :1, sugar and !I. honey. Cut in strips one-half inch
wide and 2 inches long. To pack away in a jar, use all
honey instead of part sugar and do not use until after two
weeks. Roll strips in powdered sugar before packing.
CHOCOLATE REFRIGERATOR COOKIES
b .4 SUU0~.


cup troWU OUgar
c cup shortening
i tsp. salt
1 tsp. baking powder
2'1 cups flour
S cup honey


1 egg
i tsp. soda
, cup pecans
4 to 6 tbsp. cocoa, depending
upon degree of chocolate flayvo
desired. I


Cream sugar, honey, shortening, egg. Add dry ingredi-
ents, then nuts, shape in a loaf or place in refrigerator
cookie mold. Chill several days to allow sufficient ripening
of dough. Slice off and bake in hot oven (4000 F.) for
about 12 minutes. After baking, if allowed to stand for
several days, the cookies will improve in flavor.
HONEY FUDGE SQUARES


1, cup cocoa or 2 squares bitter
chocolate
1-3 cup shortening
b cup pecans or black walnuts
t' tsp. soda
Pinch salt
1 tsp. baking powder
1, cup honey


1 cup brown sugar
1 cup chopped dates, or candied
orange peel
1 egg
2 cups flour
4 cup sour cream or % cup
of evaporated milk to which
has been added % tsp. vinegar


































































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LATE VALENCIA rNI(;E T~I ES









HONEY IN FLORIDA


Melt chocolate over hot water if squares of chocolate
are used. Blend the melted chocolate or cocoa with honey,
brown sugar and shortening. Add 1 egg, then sour cream
Add sifted dry ingredients. Then add the nuts and dates
or peel. Spread batter to about c inch depth in flat
pan and bake in moderate oven about 35 minutes. When
cool, cut in squares.
HONEY COOKIES

1 cup honey tsp. ground cloves
'I cup butter ', tsp. ground cardamon seed
1-3 cup pecans cut in pieces 2 usp. baking powder
Grated rind of 1 lemon 214 cups flour
tsp. ground cinnamon

Heat the honey and butter together for about 5 min-
utes; add all the other ingredients except the baking pow-
der, and mix thoroughly. When somewhat cooled, sift in
the baking powder and mix again. Let stand over night.
Roll thin and cut into cakes of desired size and shape. Place
on greased baking sheet or in shallow pan; if desired deco-
rate with bits of citron and halves of almonds. Bake to
an amber color (about 8 to 10 minutes at 3500 F.)
HONEY COOKIES

cup butter Grated rind of 1 lemon
Ni cup sugar 3 cups floir
1 egg and 4 tsp. baking powder
1 egg yolk 1 egg white (saved from above)
'1 cup honey Pecans, chopped

Cream the butter and sugar together and add the egg
and egg yolk beaten together, the honey, lemon rind and
the flour sifted iith the baking powder. More flour may
be required. The dough should be stiff enough to be easily
handled. Take a small portion of dough at a time, knead
slightly, roll into a thin sheet and cut into cookies of any
desired shape. Set the shapes on a greased pan. Beat the
white of the egg (left for the purpose) a little; use it to
brush over the top of the cookie. in the pan, then at once
sprinkle on some finely chopped pecans and a little granu-
lated sugar. Bake in a moderate oven (about 10 minutes
at 350" F.)






















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HONEY IN FLORIDA

HONEY ORANGE CUP CAKES


1-3 cup butter
I orange juice and rind
2 1 cups pastry flour
2 tsp. baking powder
h cup honey


'2 cup sugar
2 eggs well beaten
s tsp. salt
:t CUp broken walnut meats


Cream the butter and add the sugar gradually. Beat
in the orange juice and rind and the eggs. Mix together the
flour, salt and baking powder. Stir in the broken walnut
meats and mix tll. Add alternately to the cake mixture
with the honey a:,(I bake in cup cakes 15 to 25 minutes at
350- F. If desired, ice with Honey Meringue Icing.

HONEY MERINGUE ICING (boiled)


1 egg white
4 tbsp. water
Pinch of salt


1 cup honey
1 tsp. cream of tartar


Combine all ingredients and cook slowly over low heat
or in a double boiler, beating constantly until mixture stands
up in peaks. It may be beaten until creamy when removed
from heat. This is a delicious meringue topping. It does
not set on the outside, but is creamy and fluffy.
SPICED JELLY ROLL


3 eggs
:: cup sugar
"% cup strained honey
.i cup water minus 1 tbsp.
' tsp. vanilla
1 cup flour


1 tsp. baking powder
% tsp. salt
'4 tsp. cloves
1 tsp. cinnamon
2 tbsp. melted butter


Beat yolks, add sugar, honey water and vanilla. Sift
flour, baking powder, salt, and spices, and add to first
mixture. Add melted butter and fold in egg whites. Bake
in shallow pan lined with well oiled paper in a hot oven
(375' F.) for 20 minutes. When baked, invert on a cloth
dusted with powdered sugar. Remove paper, trim off
edges, spread with spiced roselle or blackberry jam. Roll
cloth around cake and allow to "set" for a short time.





















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HONEY IN FLORIDA 31


4%' cups flour
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
I tsp. cloves
1 tsp. allspice
2 tbsp. cocoa
1 cup honey
2 eggs


PECAN HONEY CAKES.
1 cup strong coffee
', lb. sliced candied citron
h lb. sliced candied orange
or grapefruit peel
'I lb. sliced guava paste
-= cup shortening
1 cup brown sugar
'1 cups chopped pecans


Sift flour, salt, soda, spices and cocoa together. Mix
the chopped nuts and sliced fruit peel through the flour
with the finger tips. Cream the shortening; stir in the
sugar gradually. Add the beaten eggs and honey. Stir in
the sugar gradually. Add the beaten eggs and honey. Stir
in the fruit and flour mixture alternately with the coffee.
Spread the mixture on well-oiled baking sheets or shallow
pans, making a layer about ': inch thick. If baking sheets
are used, leave a space about 11 inches wide at the open
end to allow for spreading. Bake in a moderate oven (3500
F.) for 20 to 30 minutes.

The hot cake may be spread with thin layer of icing
made by stirring lemon juice into confectioners sugar (3 to
4 tbsp. lemon juice for 2 cups sugar). Cut in 2 inch squares
when cool.

Store in a tightly covered box for at least one week.
Yields about 120 squares.
ORANGE HONEY COCOANUT CAKE


1 cup shortening
' cup sugar
' cup orange honey
5 egg yolks
1N cups all-purpose flour


3 tsp. baking powder
! tsp. salt
x cup milk
1 tbsp. grated orange rind
I tbsp. orange juice


Cream shortening; add sugar gradually and cream well.
Add honey and nix well: add the very well beaten egg yolks.
Sift flour once before measuring. Sift flour, baking pow-
der and salt together. Add to creamed mixture alternately
with the milk. Add orange rind and juice. Bake in well
greased and floured pan for 40 minutes in moderate oven
(350W F.). Ice with Honey Cocoanut Meringue






DEPARTMENT OF AGRICULTURE


TI T1 (Cyrllla)
A shrub or tree of swamps of North Florida, with an exquisite
bloom much adored by the bees. The honey is light and mild.

HONEY COCOANUT MERINGUE ICING

1-3 cup honey 2 egg whites
1-16th tsp. salt '_ cup toasted cocoanut

Heat honey to 240 F., or until it spins an 8 inch
thread. Pour slowly into stiffly beaten egg whites and
beat with egg beater constantly. Add salt and continue
beating until mixture is fluffy and will hold its shape.

Spread on warm cake and sprinkle top with the cocoa-
nut, lightly toasted. Place pan of cake on board or in an-
other pan to prevent further browning and return cake to
oven to set meringue. Bake 10 minutes in very slow oven.
To toast cocoanut: Place 1 package cocoanut and 2
tsp. butter in pan and toast very slowly in oven, stirring
frequently to prevent burning.







HONEY IN FLORIDA __ 33

HONEY SPONGE CAKE


1 cup cake flour
'1 cup sugar
', cup strained honey
5 egg whites
5 egg yolks


tsp. salt
_ tsp. vanilla
' isp. cream of tartar
2 tbsp. boiling water


Sift and measure flour and sugar. Beat egg yolks un-
til thick and lemon colored. Add sugar and beat well; add
honey and combine lightly. Add boiling water a tablespoon
at a time. Beat 1 minute, add flavoring and flour and
lastly fold in the beaten egg whites. Pour into a tube pan
and bake for 50 minutes in a very moderate oven (300 F.).
When baked, invert on cake cooler and allow to cool before
removing from pan.
HONEY CITRON NUT CAKE


'. cup shortening
4 egg whites
"t cup water or milk
4 tsp. baking powder
2% cups flour (sifted twice
before nieasuring)


i, cup honey, 'mildly
flavored)
: cup sugar white,
1 cup sliced citron
1 cup chopped pecans


Blend shortening, honey and sugar to a cream; add
liquid and flour in which baking powder and salt have been
sifted. Stir only until mixed and then add nuts and citron,
folding in lastly the stiffly beaten egg whites. Pour into
layer cake tins or flat oblong pan lined with waxed paper.
Bake in moderate oven (3500 F.) for 45 minutes to 1 hour,
depending on depth of cake.

Other fruits or nuts may be used such as preserved
watermelon rind, candied orange peel. Ice with Honey Icing.

HONEY ICING


2 cups powdered sugar
4 tbsp. heavy cream
Enough milk to give good
spreading consistency


14 cup honey
2 tbsp. melted butter
Citron slices to decorate cake


Blend butter and honey; add heavy cream and salt.
Blend with powdered sugar and add just enough milk to
give spreading consistency. Ice cake and decorate with
citron slices. Put iced cake in cake box for two or three






34 DEPARTMENT OF AGRICULTURE


days before using. This cake may be kept from two to
four weeks before using, as the honey keeps it moist and
fresh and improves the flavor.

HONEY SPICE CAKE


1 cup shortening
1-3 cup sugar
1 tsp. cinnamon
3 cups pastry flour
1 cup sour milk
1 tsp. vanilla flavoring
bU tsp. salt


"% cup strained honey
:' tsp. cloves
4 tsp. baking powder
cup nut meats (broken)
Ii tsp. soda
2 eggs


Cream shortening and add the sugar. Beat in the
honey. Beat the yolks of eggs and add. Sift dry ingredi-
ents. Add 1-4 cup to nuts and add these to the mixture. Add
the remaining dry ingredients alternately with sour milk
and vanilla. Fold in the beaten whites. Bake in a well
greased loaf pan in a moderate oven (350 F.) for 45
minutes.

FLORIDA HONEY FRUIT CAKE


1 cup shortening
3 eggs
U cup citron
Scup candied gingered
watermelon rind
i lb. figs
' cup honeyed orange strips
or honey orange marmalade
% cup prunes
'i lb. dates
'i cup coffee


1.' cups pecans
2 cups honey
3 cups flour
. tsp. each cloves, salt, nutmeg
and allspice
1 tsp. soai
1 tsp. cream of tartar
% tsp. cinnamon
L'4 cup candied pineapple
1 lb. raisins


Run figs, prunes, dates through food chopper. Add
candied orange peel and raisins. Over this pour the honey
and let stand from four days to a week.

Shred pineapple and citron. Sift dry ingredients, re-
serving / cup flour to mix with nuts, watermelon rind
and pineapple. After the fruit and honey mixture has
stood long enough, cream shortening and add to honey fruit
mixture. Add the beaten eggs, then sifted dry ingredients,
coffee and the floured nuts, pineapple, citron and gingered
watermelon rind shreds.







HONEY IN FLORIDA 35


Bake slowly (2250 F.) for three hours if in one pound
tins. If the entire mixture is baked in one cake (five
pounds) bake from four to five hours, depending on the
depth of the cake. Brush top of cake with warm honey,
wrap in heavy waxed paper, pack away in covered crock
for at least a month. Before wrapping in cellophane for
gift mailing or before serving, decorate top with honeyed
orange peel, pecans, citron or pineapple. Yield five pounds
fruit cake.
HONEY PIES

Pies have never lacked in popularity and made the
honey way are of especially fine flavor and are good hot
or cold.
HONEY PECAN PIE

2 tbsp. butter I cup pecans, broken. depending
3 eggs on sweetness and richness
% to 1 cup honey desired
% tsp. salt

Beat eggs slightly. Add honey and butter warmed and
salt. Mix well, put in partly baked pie shell and bake in a
moderate oven about 35 minutes.
HONEY PUMPKIN PIE
1' cups steamed and strained 1 cup honey
pumpkin 1 tsp. cinnamon
1 cup cream 3 eggs. well beaten
1 cup milk
Mix ingredients in order given and bake in one crust.
Top with honey meringue. Or garnish each piece with a
mound of whipped cream with honey in its center.
HONEY APPLE PIES

Make an apple pie as usual, but do not use any sugar
after the apples-just the butter and cinnamon, and do
not use a top crust. After it is baked, drizzle / to 3-4 cup
honey over the apple filling and sprinkle one-half cup pecan
pieces and let stand until apples become soft and absorb
all the honey. Pears, peaches, loquats are all delicious
ised in the same way.






DEPARTMENT OF AGRICULTURE


HONEY CREAM PIE
'* cup honey 1'V cups milk
4 tbsp. flour 2 egg yolks
1.A tsp. salt 1-. tbsp. butter
Blend flour with a part of the liquid (cold) until it is
smooth. Add the salt. honey and remainder of the liquid.
Cook in a double boiler until thick, stirring frequently.
Slowly pour a part of this cooked mixture over the beaten
egg yolks, stirring constantly. Return to the double boiler
and beat until the egg is cooked. Lastly add the butter.
Pour this filling into a previously baked pastry shell. Cover
with a meringue made from the two egg white slightly
sweetened with honey. Brown the meringue in the oven.
HONEY LEMON PIE
"i cup honey 1 lemon juice and grated rind
8 tbsp. flour 2 egg yolks
Scup cold water to 1 tbsp. butter
1 cup boiling water

Blend the flour and cold water until smooth; add the
honey and grated lemon rind; slowly add the boiling water,
stirring constantly. Cook in a double boiler until thick.
Stir in the lemon juice. Slowly add part of this cooked
mixture to the beaten yolks, stirring constantly. Return
to the double boiler and heat until the egg is cooked. Lastly,
add the butter.

Pour this filling into a previously baked pie crust and
cover with a meringue made from the two egg whites
slightly sweetened with honey and flavored with a drop or
two of lemon extract. Brown meringue in the oven.
The flavor of the honey and lemon blend well in this
pie filling.
HONEY DESSERTS
Its flavor and sweetness are such that honey combines
well with fruits, both raw and cooked, so that it is an ex-
cellent addition to desserts.

A honey of delicate flavor, like orange, gallberry, or
mangrove, should be used. It makes a delectable sweeten-
ing for whipped cream and for desserts. It supplies both
sweetening and flavor and for salad dressings when pre-
pared for fruit salads. If granulated, the honey should be







__HONEY IN FLORIDA 37

liquified over hot water before it is combined with other
ingredients.
HONEY TANGELO TAPIOCA

1 cup honey 2 tbsp. sugar
Pinch salt 1 cup shredded cboanut
'A cup quick eaoking tapioca 2 eups tazigelo sections
3 Cups boiling water Whipped Cream

Ha:t honey and water in double boiler, add pinch of
salt, sugar and tapioca. Cook for 15 minutes, stirring
frequently. Add shredded cocoanut and cook until it
thickens. Cool and pour over tangelo sections, stirring
lightly with a fork to mix through the tapioca. Pt. in
refrigerator to chill very thoroughly. Serve with whipped
cream or honey mieringue. Sliced peaches, pineapple, man
go, banana, guava, tangerine, or Temple orange sections,
or a combination of fruits all provide delicious variations.
NOTE: The tangelo is a citrus fruit resulting from
a cross between the tangerine and grapefruit-a combina-
tion of delightful flavor.
HONEY CUSTARD (Baked)
4 cups scalded milk tsp. alt
5 eggs Nutmeg
8 tbsp. striied honey

Beat eggs sufficiently to unite white and. yolks but
not to make them foamy. Add other ingredients, mix hor-
oughly .and pour into individual custard cups. Sprinkle
lightly with nutieg. Set cups in a pan of warm water,
place in oven. Bake in moderate oven until when a knife
is inserted into custard it comes out clean. Remove cups
from water immediately. Serve hot or cold.
HONEY CUSTARD (Boied)
2. cups milk 2' tbsp. strained honey
a egg yolis tsp. vanilla
Salt-few grains

Heat milk and honey in a double boiler. Beat egg
yolks, add to yolks the hot iilk mixture and return to boiler
to finish cooking. When the mixture coats a silver spoon
remove from fire. Chill, add flavoring.









$8 _DEPARTMENT OF AGRICULTURE

HONEY MOUSSE


U cup powdered sugar
1. cup shredded pineapple
(drained)
2 egg whites
'1 cup honey (warmed)


' cup candied orange peel or
kumquat
1 cup cream-whipped
1 tsp. vanilla extract
I:. cup pecans


Mix pineapple, honey, chopped nuts, peel and flavor-
ing. Cool. Beat the egg whites until stiff and add powder-
ed sugar. Beat cream until fairly stiff. Fold all ingredi-
ents together and freeze either in paper mousse cups or in
freezing trays of the refrigerator.
HONEY ROLL


2 cups rice or corn flakes
] cup nuts-chopped
1 cup dates-cut in small
pieces


1 cup honey
16 marshmallows-cut in small
pieces


Roll flakes fine and combine carefully with other in-
gredients and make into a roll. Then cover with more roll-
ed flakes and place in refrigerator until thoroughly chilled
-8 to 10 hours. Serve with whipped cream sweetened and
flavored with honey. Easy to make and very delicious.
HONEY BANANA MOLD


2 tbsp. gelatine
U!: cup cold water
I' cups milk
1 lemon


'1 cup honey
3 bananas (mashed through
sieve)
1 cup whipped cream


Soak gelatine in cold water until soft. Heat milk, re-
move from fire and stir in gelatine. Add honey, mashed
bananas, and lemon juice. Set in a cool place and when
it begins to thicken fold in the whipped cream. Chill thor-
oughly.
HONEY ICE CREAM

One quart thin cream. 3-4 cup delicately flavored
honey. Mix and freeze in the usual way.
HONEY CHOCOLATE ICE CREAM


cups milk
eggs
qt. cream


2 squares of chocolate
1t tsp. salt
1', cups: mild honey










HONEY IN FLORIDA


Make a boiled custard of the milk, melted chocolate
honey, eggs and a little vanilla. When cool add the cream
and freeze.
FROZEN HONEY CUSTARD


4 egg yolks
2 cups water
2 cups rich milk


Pinch of salt
1 cup honey


Beat the egg yolk: add the salt and water. Cook over
boiling water two minutes, stirring constantly. Cool. Add
milk and honey. Freeze with 1-8 salt-iced mixture. Yield
1 3-4 quarts.
HONEY GINGER SHERBET


2 quarts water
6 lemons
Cold water
'. cup preserved ginger,
cut fine


3 cups honey
I tbsp. gelatine
I-- cup syrup from preserved
ginger
2 egg whites


Boil water and sugar together for five minutes. Add
lemon juice, gelatine softened in a little cold water, the
syrup and preserved ginger. Freeze to a mush, then stir
in the beaten egg whites, and continue freezing.
GRAPEFRUIT SHERBET


I pt. boiling water
4 cups grapefruit juice
2 tsp. gelatin
2 tbsp. cold water


2 cups honey
Juice 1 lemon
Shredded or candied orange peel


Soften gelatine in cold water. Add boiling water and
honey. Stir until dissolved, cool and add fruit juices. Cool
and freeze in three parts of ice to one part of salt. Garnish
each serving with shredded candied cherries or strips of
candied orange peel.
HONEY STRAWBERRY SHERBET


1 pint strawberries
2 lemons
7-8 cup honey


2 cups water
1 egg white


Mix the strawberries (which have been put through
a sieve), lemon juice, water and honey and let stand sev-









DEPARTMENT OF AGRICULTURE


erals hours to T'!nd. Put into a freezer and when it begins
to freeze add bea.c'i egg white. Freeze with 8 parts ice to
1 part salt and pack wi:h 3 parts ice to 1 part of salt. Makes
1 quart.

HONEY PLUM PUDDING NO. 1


1 cup grated raw carrots
1 cup grated raw sweet potato
l2 cup chopped dates
2; cup candied orange peel,
citron or pineapple
1 cup honey
14 tsp. salt
2 tsp. cinnamon


:. tsp. nutmeg
' tsp. allspice
1I tsp. cloves
'- tsp. soda
' cup flour
1 cup raisins
2-3 cup suet (chopped or
ground)


Combine ingredients in order given. Stir until mix-
ture is well blended. Pour into well greased Pyrex refrig-
erator dish (1 qt. size) or Pyrex casserole; put cover on
and bake in oven at 250 degrees F. for 2 hours. Remove
from oven, cool without removing cover. Serve with Honey
Butter.

The above plum pudding recipe is an easy one to make,
is inexpensive and when served with a small topping of
Honey Butter instead of the proverbial powdered sugar
hard sauce, is everything taste satisfaction requires. Make
up a dozen or more and use the extra ones as Christmas
remembrances.
HONEY PLUM PUDDING NO. 2


% cup oatmeal (measured
after cooked)
'~ cup allbran
1 cup seedless raisins
1 cup pecans
' cup citron
i cup dates
i cup flour


%/ tsp. soda
2 tsp. cinnamon
1 tsp. allspice
1 tsp. nutme
1 cup honey
1 egg
' cup jelly (Honey guava
jelly is recommended)


Combine ingredients in order given. Bake in a cov-
ered greased pudding mold or in a covered Pyrex dish for
2%/ hours at about 250' F.


40







HONEY IN FLORIDA 41

HONEY CITRON STEAMED PUDDING


Va cup chopped suet
14 cup finely sliced citron
% cup nut meats
', cup honey
Juice and rind of
's, lemon
1% cup flour


Reserve 1/ cup of this flour
for dredging
A cup sweet milk
Vi tsp. soda dissolved in a
little hot water
' tsp. salt


Steam 21, hours in well greased pudding mold with
horn. Steam in a deep vessel which has a tight cover and
a rack in order that the water may circulate freely under
mold. If necessary to add more water during steaming
process, be sure water is boiling.

Remove from mold while still hot and serve with hard
sauce or honey.
DATE PUDDING


It cupful honey
2 eggs
N, cupful chopped dates
, cupful chopped nut meats
1 tsp. baking powder


/i tsp. salt
. cupful whole wheat bread
crumbs
2 cupful flour


Dust the dates and iiuts with a portion of the flour.
Sift the remaining flour with the salt and baking powder.
Add the beaten eggs to the honey, then the crumbs, the
sifted dry materials, and the dates and nuts. Mix well,
pour into a greased baking dish and bake 20 minutes in a
moderately hot oven.

Serve with cream hard sauce or Honey Butter.

HONEY BUTTER


2 parts honey


1 part butter


Let butter stand in room temperature until it is soft
Add honey and stir until perfectly blended. Place in glass
jar which can be tightly covered and stand in refrigerator.

USES FOR HONEY BUTTER

Blend with chopped nuts as simple topping for sponge
cakes.







42 DEPARTMENT OF AGRICULTURE


As a service for hot biscuits, griddle cakes, waffles,
instead of serving honey and butter separately.

Delicious on nut bread for tea service.

HONEY CARROT PUDDING


cup grated carrots
cup raisins
cup honey
tsp. soda
egg


1 cup grated potatoes
1 tbsp. mixed spices
1 cup flour
1 tsp. salt
1 cup suet


Steam for three hours. Serve with Honey Butter or
with Honey Kumquat Sauce.
HONEY KUMQUAT SAUCE


1 cup honey
'a to :i cup finely chopped
fresh kumquats, seeded


1 cup orange juice
, tsp. salt
1 tbsp. butter (may be omitted)


Combine the ingredients and let stand over hot water,
without cooking, for about 30 minutes to blend the flavors.
Serve as a sauce on ice cream.

SALADS, SALAD DRESSING AND SANDWICHES
FROZEN FRUIT SALAD


i; cup honey meringue
1' cup Honey
Salad Dressing


21' cups prepared fruit,
pineapple, orange hearts and
loquats, or guava, mango
and papaya


Add fruit to the salad dressing and fold in whipped
cream. Turn into freezing tray of automatic refrigerator
and freeze.
HONEY SALAD DRESSING


2 egg yolks
Pinch of salt
a cup cream, sweet or
slightly sour


% cup honey
Juice of ', lemon
2% tbsp. salad oil
's tsp. paprika


Beat egg yolks, then pour in the hot honey. Cook for
a moment, beating continually, then fold in the salad oil,
lemon juice, the cream beaten stiff and the seasonings.











HONEY MAYONNAISE

1 egg 6 tsp. lemon juice
1 tsp. salt l'i- cupful salad oil
2 tbsp. honey Paprika
1 tsp, mustard Few grains cayenne
6 tsp. honey vinegar

Into a conical shaped bowl break an egg and add the
salt, honey, mustard, dash paprika, the cayenne and 1 tbsp.
honey vinegar. Beat thoroughly with a good egg beater
and add the oil, 1 tbsp. at a time, beating thoroughly after
each addition until !' cupful is added and the dressing is
thick. Then the oil can be added in larger quantities at a
time. When one cupful has been added, dilute with the
rest of the oil. Use altogether 1.-, cupfuls of oil, beat vigor-
ously all the time during the making. When finished,
dressing should be smooth and thick.
HONEY CREAM DRESSING

2 tbsp. honey 1 tsp. prepared mustard
1 cup whipped cream

Mix the mustard and honey together and stir in cup
of whipped cream. Adds a piquancy to pineapple salad
combinations.
HONEY CHEESE DRESSING

2 oz. American cheese 3 tbsp. whipped cream
2 tbsp. honey 1 cupful honey mayonnaise

Mash cheese, add whipped cream, then honey. Stir
in honey mayonnaise. This dressing is nice for peas, to-
matoes, or asparagus salad.
HONEY PEANUT BUTTER SPREAD

I cupful honey I. cupful peanut butter

Blend peanut butter and honey. More honey may be
added if a sweeter paste is desired. Excellent on hot
buttered toast or as a dressing for sweet sandwiches.


HONEY IN FLORIDA


43






44 DEPARTMENT OF AGRICULTURE

HONEY OATMEAL OR NUT BREAD AND CREAM
CHEESE SANDWICHES

Spread thin slices of honey oatmeal or nut bread (at
least three days old) with honey cream cheese paste. Place
buttered dices with cheese spread slices together, cut cross
wise and allow three triangles to each serving.
HONEY CREAM CHEESE PASTE

1 cake cream cheese 3 tbsp. chopped sa ted
3 tbsp. honey pecans

Mix into paste.
CHICKEN AND GREEN PEPPER SANDWICHES

Spread 20 thin slices of bread with butter,; then on 10
of them place thin slices of white meat of cooked chicken;
on other 10 spread a mixture of chopped green pepper and
honey salad dressing. Place rrisp white lettuce on the lat-
ter; press together with chicken covered slices, cut and
serve with chilled olives and sliced tomato as garnish.
HONEY AND CREAM CHEESE SANDWICHES

Mix honey with cream cheese and use as filling for
sandwiches. Chopped nuts, dried or crystalized fruit or
peanut butter may be added to the cheese.

HONEY, MILK AND OTHER DRINKS

"A land flowing with milk and honey," was the de-
scription of Cannan, hence, honey and milk even in biblical
times were re-ognized as -valuable foods. Honey sweetened
fruit-ades, iced tea and coffee are given an added flavor
that i.- very delicious. The amount to use depends on per-
sonal taste. Honey is convenient to use in hot tea, just a
teaspoonful or more from the honey jar as desired, but for
cold drinks the honey should be blended with a little warm
water, before adding to the iced beverage.
HONEY MILK SHAKE

Mix one dip of ice cream with 1-4 cup honey. Add 1
cup milk and shake well in malted milk mixer.








HONEY IN FLORIDA 45

HONEY EGG MILK SHAKE

2 eggs 6 tbsp. honey
Thin cream Chipped ice
1' cups ice water
Beat eggs well and pour into glass fruit jar or shaker.
Add remaining ingredients and shake. Yield: 3 servings.
May top each glass with whipped cream.
HONEY ORANGE COCKTAIL
Mix juice of 6 oranges, 6 tbsp. honey and few grains
of salt. When ready to serve, shake up with ice cubes and
add shreds of yellow orange rind. Decorate with sprig
of mint.

VITALITY COCKTAIL

Juice of 2 oranges, juice of I, lemon, yolk of 1 egg,
warm honey. Beat the ingredients together and drink
every morning.

HONEY COCOA

4 tbsp. cocoa 1 cup cold water
2 to 4 tbsp honey 3 cups milk
Dash of salt
Mix cocoa, sugar, salt, and water in upper part of
double boiler and place over direct heat. Stir until smooth;
boil 2 minutes. Place over hot water, add milk and heat.
Beat well. using rotary egg beater and serve at once.

HONEY ICED CHOCOLATE
Blend 2 tsp. cocoa with 3 tsp. honey. Let 1 cup milk
come to boiling point. Remove scalded milk from fire, add
honey and cocoa mixture and pinch of salt. Stir welL Pour
this mixture in iced tea glass filled with cracked ice. Top
with whipped cream. For hot chocolate, omit ice and add
1-4 cupful of scalded milk.

HOLLYWOOD HONEY PUNCH
Juice 12 lemons 1 pt. guava juice
Juice 12 oranges 1 pt. shredded pineapple
3 quarts water Honey to sweeten
1 pt. tamarind juice






DEPARTMENT OF AGRICULTURE


Warm honey and add to water. Blend and add fruit
juices and shredded pineapple and chill. When ready to
serve garnish with thin slices of lemon and orange and
pour over ice.
GUAVA HONEY PUNCH

1 cup honey cup lemon juice
2 cups pared and seeded 2 cup orange juice
guavas and juice Mineral or ice water
2 cups water

Simmer the honey and water together until blended,
set aside to cool. Force the guavas through fruit press
and combine the pulp with the orange and lemon juice. Add
to the cold syrup and let chill thoroughly. Just before serv-
ing strain and dilute to taste with mineral or ice water.
Peaches, plums, mangoes, may be used the same way as
guavas.
tROPICAL COOLER

Guava juice Cracked ice
Juice fresh limes, calamondins Honey to taste
or tangelos

Blend well and serve with thin slices of fruit.
HONEY ICE CREAM SUNDAE

Over a serving of ice cream-usually vanilla or choc-
olate is preferred-pour a generous stream of gallberry,
orange or mangrove honey.

HONEY WITH VEGETABLES AND MEATS

Carrots, green or wax beans, beets, squash, turnips,
sweet potatoes, and other vegetables-important in the diet
-are better flavored through the addition of a small
amount of honey.

Use a teaspoonful of mild honey to each cup of vege-
tables when adding other seasonings.








HONEY IN FLORIDA


HONEY BUTTERED BEETS

2'i cups beets, cooked and 4 tbsp. vinegar or lemon juice
sliced 2 tbsp. butter
12 cup boiling water 4 tbsp. honey
1 tbsp. flour

Blend butter and flour, add hot water and stir until
smooth. Add other ingredients and pour over the beets
that have been placed in a buttered baking dish. Cook 20
minutes in moderate oven.
HONEY CUSHAW EN CASSEROLE

2 cups cushaw, pared and 3 tbsp. batter
thinly sliced 1 tsp. salt
1 cup apples pared and to ": cup honey, warmed
thinly sliced

Place a layer of cushaw in buttered baking dish, then
a layer of sliced apples. Add salt, dot with butter, and
cover with honey. Add another layer of cushaw and apples
and dress as before with seasonings.

Top with a layer of cu haw, brush with butter and
bake in a hot oven for 45 minutes, covering the first half
of the time. Sweet potatoes may be baked in the same
way as cushaw or other winter squash.

Delicious to serve with broiled chicken or honeyed ham.
BAKED SWEET POTATO WITH HONEY AND MARSHMALLOW

Scrub sweet potatoes as for ordinary baking. Bake
until soft. Then with -harp knife cut across on top. In
this opening drop first 1 tSp. huney, then press in half a
marshmallow. Return to oven and heat for just a few sec-
onds. The honey is absorbed almost immediately by the
hot sweet potato and mar-hmallow is toasted just enough
by the few seconds of reheating. Serve at once. Especi-
ally nice for crown roast of pork, roast chicken, or turkey.

FRIED SWEET POTATOES

Boil 10 medium large sweet potatoes with skins on.
When about two-thirds cooked, remove from fire, run-cold






48 DEPARTMENT OF AGRICULTURE

water over them. Pare, slice in 1-8 inch slices and put in
frying pan well greased. Fry until browned, then add a
mixture of 1/ cup honey and 14 cup brown sugar. Stir
through sweet potatoes, let remain over low flame for
three minutes. Serve at once. (27 servings).
HONEY WAY CHILI

1 cup diced celery 1 qt. red beans, (cooked or
1 cup chopped onions canned)
4 cups ground beef 1 pt. water
1 tsp. chili powder 1 tbsp. salt
1 pt. tomato puree 6 tbsp. honey

Fry beef, onions, and celery slowly for about one hour.
Should be thoroughly browned-being careful not to burn
onions or celery. Place one quart of red beans either cook-
ed or canned, 1 pint tomato puree, 1 pint water, and 1 tbsp.
salt in kettle. Let come to boil, then add fried meat and
vegetables. Simmer slowly for two hours. Then add chili
powder, and just before serving stir in honey. Serve piping
hot.
FESTIVE HONEYED HAM

For a delicious ham which requires a minimum amount
of holiday preparation, the ham should be given its pre-
liminary cooking the day before. The whole or half ham is
brought to a boil, then simmered, allowing 20 minutes to
the pound. Use from 1 to 2 cups of pineapple juice in the
water in which the ham is boiled.

Remove ham from liquid, skim and pour over the
skinned ham 2 cups of honey (for ham weighing 9 to 10
lbs.) Let stand over night. In the morning add enough
liquid which has been reserved from the boiling liquor for
basting purposes. Rub the skinned surface with bread
crumbs, then baste frequently with the honey liquid to
which has been added a cup of raisins or 1 cup spiced roselle.
HONEYED HAM AND PINEAPPLE

Brown a rather thick slice of cured ham in a baking
dish, pour 4 tbsp. honey over ham and stick 3 or 4 cloves
in the ham. Place pineapple rings on ham and bake in
moderate oven, covered for the first 10 minutes. In place









HONEY IN FLORIDA


of pineapple, apple. sweet potatoes, or carrots may be used
and pork chops may be substituted for the cured ham.
BAKED APPLES WITH HONEY

Bake apples with bit of water until tender. Butter
may be added if desired. Remove from oven, drizzle honey
over hot apples. The hot apples will readily absorb the
honey and by the time of serving, the honey will have per-
meated the apple tissue and blended to form a perfectly
delightful dish.
HONEY BAKED HAM

1 lean ham (weighing rrom 7 1 tsp. cinnamon
to 9 lbs.) 1 qt. honey vinegar or pickled
15 cloves juice
Celery leaves from one bunch Honey raisins sauce
of celery Soda
12 cup honey Boiling Water
2 eggs. beaten

Thoroughly wash the ham, rub soda over the surface;
rinse in cold water. Celery leaves, cloves, cinnamon, honey
vinegar and 1-4 cup honey should be placed in a kettle full
of boiling water. In this place the ham and simmer until
perfectly tender-about five hours. Remove the skin after
taking ham from kettle, and brush with beaten egg and
honey (2 eggs beaten blended with 1-4 cup honey). Stick
in about 30 cloves at even intervals and brown in very hot
oven.
Serve with Honey Raisin Sauce.

HONEY RAISIN SAUCE

1 cup raisins :., cup water
1 cup honey

Cook very slowly until raisins are soft but not mushy.
Add honey and a teaspoonful of lemon juice and serve over
ham slices.
HONEY CONFECTIONS

Home made candies are always a special treat, but
when honey is used in their making, they are doubly de-
licious. In candy making honey imparts its own individu-








DEPARTMENT OF AGRICULTURE


ality to the product and opens up a wide range of interest-
ing opportunities in the candy way.
HONEY FUDGE

2 cups white sugar 2 inch square chocolate
1 cup milk 1 tsp. vanilla
cup honey

Allow to cook to soft ball stage. Cool. Beat 20 min-
utes after cool.

HONEY CARAMELS

2 cups granulated sugar 2 cups rich milk
2 cups honey 1 tsp. vanilla
V, cup butter

Choose a heavy iron, aluminum or copper kettle for
cooking. Stirring occasionally, boil sugar, salt and honey
to 2450 F. Add butter and milk gradually, so that the
mixture does not stop at any time. Cook rapidly to firm
ball stage (256 degrees F.). Stir constantly because the
mixture becomes very thick and sticks easily at the last
Add vanilla and pour into a buttered pan.

Cool thoroughly before cutting. Cut with a heavy,
sharp knife, using a saw-like motion. Yield: 2 lbs, or 45
caramels 3-4 x l1%".
HONEY PEANUT BRITTLE

2 cups sugar 1 cup water
1 cup honey % tsp. salt
1 tbsp. butter 2 cups roasted peanuts

Put sugar, honey salt and water in saucepan. Stir
until sugar is dissolved. Cook to 3000 F. Remove from
fire. Add butter and peanuts. Stir just enough to mix
thoroughly. Pour out on a well greased marble slab or
baking sheet into very thin sheets. Allow to cool and break
into irregular pieces.

HONEY BUTTER SCOTCH


2 cups honey
2 cups sugar


1 cup butter
1 tbsp. Cinnamon


50








HONEY IN FLORIDA


Boil ten minutes or to crack stage, 290' F. and then
pour into a buttered pan and when cold cut in squares.
HONEY DIVINITY

2 1-3 cups sugar 'A tsp. salt
cup honey 1 cup water
'4 tsp. vanilla i cup cocoanut or nut
2 egg whites meats

Put sugar, honey, salt and water into a sauce pan and
cook, stirring until the sugar is completely dissolved. Con-
tinue cooking, without stirring, until a firm ball is formed
in cold water, or until 268' F. is reached. Wash down any
sugar crystals that may form. Remove from fire and
slowly pour the syrup over the egg whites which have been
beaten until stiff during the latter part of the cooking of
the syrup. Beat during this addition. Continue beating
until the candy will hold its shape when dropped from
the spoon. Add vanilla and nuts or cocoanut; mix thor-
oughly. Drop from tsp. onto waxed paper.

If taken off when temperature of 2620 F. has been
reached, it can be used for the following:

Stuffing dates-Making cocoanut balls- May shape in
balls and dip in chocolate.

This may be varied by the addition of candied fruits
or nuts. These chocolates thus made are delicious.

ORANGE BLOSSOM TAFFY
2 cups orange blossom honey 2 cups sugar
1 cup boiling water 1 tsp. vanilla

Put honey, sugar and water into sauce pan; stir until
sugar is well dissolved. Place on fire and cook to 2700 F.
Remove from fire; add vanilla. Pour out on a well-buttered
dish. When cool enough to handle, pull until creamy and
stiff like other taffies.
HONEY TAFFY


2 cups sugar
a cup strained honey


2-3 cup water
1 tsp. vanilla


51








52 DEPARTMENT OF AGRICULTURE

Put all of the ingredients except the vanilla into a
sauce pan and cook, stirring only until sugar is dissolved.
Continue cooking until a hard ball forms in cold water or
the temperature 2630 F. is reached. Remove from fire
and pour into a buttered pan. When cool enough to handle,
pour vanilla into center of the mass, gather the corners
toward the center so that the flavoring will not be lost.
Remove from the pan and pull. When the candy is white
and rather firm, stretch out into a long rope and cut into
pieces of desired size, using scissors for the cutting. Nut
meats may be added just before the taffy is ready to cut,
which must be worked in during the pulling.

HONEY ORANGE STRIPS

Remove the peel from 3 oranges in quarter sections,
then cut into strips with scissors. Cover the rind with
salt water in the proportion of 1 tbsp. of salt to 1 quart of
water and let stand over night. Drain and cover with cold
water, then bring to the boiling point; repeat this process
three times. Then if tender, rinse in cold water, drain, then
simmer very slowly in 1 cup of honey from 45 to 60 min-
utes. Remove the rind with a fork, drain, and lay on waxed
paper. Allow to dry for a day or two. The strips may then
be coated with chocolate, if desired.

Grapefruit may be prepared in a similar way but grate
rind carefully before cooking tender in an abundance of
water. Drain, then cook the peel in a syrup made with 2
cupfuls of honey, 2 tbsp. lemon juice or grapefruit juice.

Cook the grapefruit strips one hour or more, then al-
low them to stand all night in the honey syrup. Remove
with a fork and lay on waxed paper for a day or two. These
may be coated with milk chocolate or bitter chocolate.

HONEY SPECIALTIES
HONEY MERINGUE (uncooked)

Electrical Beater: Use one egg white to one half cup
honey, placing in bowl of electrical mixer and turning to
speed 2, allowing mixture to whip until it peaks.

Hand Beating: Place one-fourth or one-third cup
honey in bowl with one egg white and beat with double









HONEY IN FLORIDA 53

Dover or Ladd improved (ball bearing type) beater until
stiff.

This mixture keeps indefinitely when kept uncovered
in refrigerator. Honey meringue made with granulated
honey keeps just as well and in some cases has been found
to whip up more easily by hand than when strained honey is
used.

Honey meringue may be used as a topping just as
whipped cream or marshmallow is used, on top of pie; for
toasting as ordinary meringue; on sweet potatoes; mix with
rice krispies and use as a paste to spread on butter wafers
for tea: as a dressing for fruit salad; delightful for date
tortes. The amount of honey used depends entirely upon the
individual preference for the honey flavor.

Add 2 tbsp. melted butter to 1 cup meringue for a
good gingerbread topping.

HONEY TOASTS

Trim slices of bread (slices should be about 3-8 inch
thick). Toast properly, then butter and brush with honey.
Reheat enough to have toast absorb honey and serve piping
hot.
hONHEY CINNAMON TOAST

Spread slices of fresh toast with butter, brush with
honey (about 1 tbsp. honey for each slice) sprinkle with
cinnamon and oven toast enough to blend cinnamon and
honey.
HONEY NUT BREAD TOAST

Place thin slices of honey nut brown bread on thin pan,
oven toast both sides, spread with butter and honey. Cut
in triangles and serve open face.

These breads must be oven toasted and very carefully
turned over on flat tin with spatula so that the slices will
remain intact. Hot honey nut bread toast is delicious when
spread with orange marmalade immediately when removed
from oven.







DEPARTMENT OF AGRICULTURE


Any of th-:2 toasts must be served piping hot to be
good.
MISCELLANEOUS

HOT HONEY LEMONADE

Hot honey lemonade is particularly valuable in re-
lieving the grippe. When suffering from a cold, take a
hot honey lemonade just before retiring.

4 tbsp. lemon juice mixed with 4 tbsp. honey. Add 1
cup boiling water. Drink hot.
PRESERVES, CONSERVES, JAMS AND JELLIES
Honey may be substituted for part, or in some cases
for all, of the sugar in jelly, jam, preserves and conserves.
In general, it is found that products made with honey or
part honey have good appearance, color, flavor and con-
sistency. The flavor of honey combines with that of some
fruits somewhat better than with that of others. The flavor
is usually more pleasing in conserves made from a combi-
nation of fruits, or with jams or butters in which spices
are used, than in the preserves made from one fruit alone.

In using the honey, two precautions should be observed:
1. Since honey has a tendency to foam considerably
when heated, there is some danger of the products "cooking 9
over" at the beginning of the cooking period, if not watched
carefully.

2. Since honey is part water, it is necessary to cook
the product in which it is used slightly longer in order to
obtain the desired consistency.

In jelly making with honey use fruits giving good
pectin acid test. To each cup of fruit juice use 3-4 cup
of honey or half honey and half sugar and cook rapidly to
the usual jelly test.









HONEY IN FLORIDA


PEAR AND GINGER CONSERVE

% Ib. green ginger scraped 4 oranges
and chopped 3 lemons juice and thinly
6 Ibs. honey shredded peel
8 lbs. pears weighed after 2 cups pecans or black
paring and coring walnut meats
1 pint water

Cook the ginger, orange and lemon peel with a pint of
water until tender, then add honey, orange and lemon juice;
cook, put in the pears chopped coarsely and cook until
pears are tender. Add nut meats. Cook five minutes long-
er. Pour in small hot jars and seal, boiling hot.
HONEY KUMQUAT PRESERVES

Clean kumquats and puncture carefully. Drop into
slightly salted water and soak over night; next day pour
off salted water, cover well with fresh and bring to a
boil. Drain and cover again with fresh water and cook
until tender. Drain.

To one pint of fruit add 1/- pint of sugar, 1/ pint
orange honey and one pint of water or orange juice. Drop
fruit in the boiling syrup and simmer until clear and syrup
is slightly thickened. Plump over night in the same vessel,
covering tightly while still boiling and removing from fire.
The second or third day place back on fire and cook until
syrup is heavy. Pack in jars as any preserve, or if candied
kumquats are desired for immediate consumption, drain,
put on wire rack to dry and while still sticky, roll in granu-
lated sugar.




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