Show ahe amoe wit by mrs julia kiene westinghouse home economist I 1 short of sugar switching to honey and corn syrup as substitutes f for or sugar in in booking was no trick at all thanks to some hints I 1 picked up they all work beautifully ti honey must be used with judgment of course r but you cant go wrong if you remember these essential facts it a 1 cup of honey weighs 12 ounces of which not ot IL quite 15 i is s water b beup 1 cup mrs mra kiene hiene of sugar weighs hs 7 ounces in rei placing sugar with honey in a cake or cookie recipe the amount of liquid should be reduced one fifth i of a cup for each cup of honey used after measuring the liquid used remove 3 tablespoons plus I 1 teaspoon of the liquid for each cup of cf honey used an easy way to measure honey Is with a moist or greased cup with recipes requiring shortening shorten i ng measure the shortening first then ithe the honey in the same cup this is true also of molasses and corn lymp keel keep liquid honey in a warm dry P place ace where the temperature is 75 degrees or over or in a cold place where temperature is lelow below 50 degrees before using place honey jar in warm not hot water for about 10 minutes and pour it from a sharp pointed pitcher then it will drizzle out evenly if certain cakes made with honey when ahen first baked seem less light and fluffy and not as sweet as sugar cakes just wait until they age then become moist flavorful and better in texture generally speaking honey may be added to any favorite cake recipe in amounts equivalent to 25 to 50 per cent of the total sweetening without altering the basic rec recipe ipe i MENU scalloped ham and potatoes buttered IDatte red penn pem mixed vegetable Vei retable salad graham brend bread butter strawberries with top milk milk ten tea or coffee graham dread bread recipe ind set act of elide baking time BO 60 min 1 preheated oven temperature A cup molasses cup sugar I 1 tablespoon melta 1 up eup sour our milk or ed cd butter buttermilk I 1 teaspoon soda I a cups caps graham fraham I 1 tablespoon boil flour ing ine water 1 ee afi teaspoons salt alt beat tor add sour our milk or buttermilk and melted butter and molasses V Dsa sole olve sods oda in boiling water and ald mix ve tc graham flour salt and ru auar ar i add dd to first mit b artin dirix alj cn h 0 so o mixture I 1 T rca c lour ino a well cil lof p next week e S r i |