The Brussels Post, 1979-11-15, Page 60Try it wit
@ HONEY
You'll be amazed at how many ways you can enjoy
the natural sweetness of honey.
ARVA FLOUR
unbleached white and whole wheat
•Dryed fruits and nuts
*Snack mix
*Christmas fruit for baking
*Natural peanut butter
ABOUT HONEY
HONEY is a natural sweet composed of simple sugars, mainly fructose
and glucose. The glucose provides energy. Fructose gives hpney its
unique flavor. Usually, the milder flavored honeys are lighter in color.
The most available flavors are ALFALFA, BUCK VVHEAT AND
CLOVER, BASSWOOD.
HONEY IS AVAILABLE IN SEVERAL FORMS IN ADDITION TO THE
MOST POPULAR. . . LIQUID. Creamed honey is finely crystallized
making it spreadable. Comb honey, which is honey straight from the
hive, may be available only certain times of the year. Remember, the
comb is edible. In all forms, honey has no additives and no sodium.
HONEY is heavy by weight, thick and syrupy. A 12 ounce jar equals
one standard 8 ounce measuring cttp.
HONEY will granulate naturally. However, this does not mean it is
spoiled. Do not refrigerate honey as this will hasten granulation. Store
in a dry place as honey will absorb moisture. To reliquify honey, place
container (never plastic) in pan of warm water (not hot) until clear. In
microwave: Cook on HIGH (glass only) 30 seconds or until clear.
HONEY may be easily measured by coating cup or spoon with
non-stick pan coating spray. You may also wet or oil the cup or spoon.
HONEY slightly warmed will blend more easily into beverages, sauces
or marinades. Never overheat.
HONEY may replace other sweeteners in favorite recipes if recipe. calls
for no more than one cup sweetening. Replace one cup of dry
sweetener with Va or % cup honey depending on sweetness desired.
Substitution for baking requires that oven temperature be reduced 25
degrees.
HONEY in recipes developed especially for the use of honey give the
best results.
IN SEASON
Bring your own con-
tainers week days to
our Apiary, and have
them filled.
CLOSED
SUNDAYS
FERGUSON APIARIES
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