Salt Lake Herald-Republican | 1911-11-06 | Page 12 | Honey Bread

I hONEY BREAD In Europe where the foo food of i hone hono honey seems to be much bettor better understood under stood StOOl than In the United States enormous enormous enor enor- quantities are arc u used ed Of or late years we wo seem to be waking to a 3 realization of the value of honey honer as U asa a a. wholesome and delicious article of ot I food and also as to its preservative qualities Cal Cakes es and sweet-breads sweet made with sugar soon become dr dry r and nd crumbly and to get the good of them then must be eaten when fresh but where they are made up tip with honey hone they seem seeni to retain rotain their moist freshness indefinitely In Franco France honeY bread a year car or eighteen months old is preferred preferred pre pre- to that Just made macIc Thc They say ar It has ripened it Is the preservative a tive or rather the unchanging quality of or honey that mal makes R it so popular with the thc best confectioners Christian Christian Heri Her Her- ald aid i