There is much more to honey than just being edible.

While the sweet taste and smell of honey has attracted fans of every age group, there is much more to honey than just being edible. Women are normally the first to search for alternatives in healing, and home remedies using honey are used for everything from a sore throat to sleep disorders. If you are a woman that prefers a natural home remedy over other methods of curing, then you will be interested the wonders of honey and its natural healing factors. Always remember that babies under the age of one cannot ingest honey, so by all means, do not practice these remedies on babies, or if you have a serious medical condition.

Sore Throats and Coughs

Many women are hit harder and experience more sore throats than others. Whether it a result of juggling the children, working and maintaining the home, or whether they are just naturally prone to sore throats and a cough, honey can be a remedy for the minor sore throat and cough. Simply make a cough syrup by boiling one whole lemon. Once the lemon has cooled juice the lemon into an air tight container. Add one cup of honey into the container and mix well. Take two tablespoons of the mixture ever four hours.

Sinus and Stomach Problems

As a woman you also know how uncomfortable sinus and stomach problems can be. The sinus especially can be humiliating for the woman who is constantly sniffling. A mixture of honey and vinegar will aid in helping to remedy the condition. Pour a glass of ice-cold apple juice and mix in one tablespoon of apple cider vinegar and one tablespoon of honey and drink. The mixture will help to alleviate minor sinus and stomach ailments.

Other Conditions

Many women are faced with health challenges. Whether muscle or joint pain, Alzheimer’s, asthma, arthritis, hemorrhoids, high blood pressure, toothaches, cold, ulcers, high blood pressure, and so on, honey can help aid to heal the condition. A mixture of apple cider vinegar, garlic and honey are great for these conditions. In your blender, simply mix one cup apple cider vinegar, eight cloves of garlic, and one cup of raw honey on high speed for a minute or two. Seal the mixture and place in the refrigerator for five days. Take two teaspoonfuls in a glass of juice each morning before breakfast.

This is my husband's version of gnudi. Fresh sage and roasted tomatoes compliment the rich flavour.

This is a delicious recipe for gnudi.  Just reading the ingredients will make you want to try it.

Gnudi is similar to gnocchi but made without  potato. It it is perfect served for brunch or dinner.

Be sure to gather all your fresh ingredients.  It’s worth the flavour.

Click the link to see the recipe:

http://network.nationalpost.com/NP/blogs/toronto/archive/2010/04/24/mildred-temple-s-kitchen-shares-its-popular-gnudi-recipe.aspx

Adding whole meal flour helps to thicken sauces and gravies

Brown Gravy

Fry a chopped onion in a very little butter until a dark brown. (Do not  burn, or the flavour of the gravy will be spoilt.)

Drain off the fat and add 1/2 pint water.

Boil until the water is brown. Strain. Return to saucepan and add flavouring to taste.

A teaspoon of lemon juice and a tomato, skinned and cooked to pulp, are good additions. Or any vegetable stock may be used instead of the water.

If thick gravy be desired, mix a dessertspoonful wholemeal flour with a little cold water. Add the boiling stock to this. Return to
saucepan and boil for 3 minutes. Add a small piece of butter just before serving.

Another method: Add a little “browning” (see recipe) to any vegetable stock. Thicken. Read more »

Whisk the eggs lightly to a froth for an omelette

BUTTERED EGGS

3 eggs, 1 tablespoon milk, 1/2 oz. fresh butter.

Beat up the eggs and add the milk. Melt the butter in a small stew-pan.
When hot, pour in the eggs and stir until they begin to set. Have ready
some buttered toast. Pile on eggs and serve.

EGG ON TOMATO

1 egg, 2 medium tomatoes, butter.

Skin the tomatoes. Break into halves and put them, with a very small piece
of butter, into a small stew-pan. Close tightly, and cook slowly until
reduced to a pulp. Break the egg into a cup and slide gently on to the
tomato. Put on the stew-pan lid. The egg will poach in the steam arising
from the tomato.

DEVILLED EGGS

Boil eggs for 20 minutes. Remove shells. Cut in halves and take out the
yolks. Well mash yolks with a very little fresh butter, melted, and curry
powder to taste. Stuff the whites with the mixture, join halves together,
and arrange in a dish of watercress.

SCRAMBLED EGG AND TOMATO

Skin the tomatoes and cook to pulp as in the preceding recipe. Beat the
egg and stir it in to the hot tomato. Cook until just beginning to set.

OMELET, PLAIN

Whisk the egg or eggs lightly to a froth. Put enough butter in the
frying-pan to just cover when melted. When this is hot, pour the eggs into
it, and stir gently with a wooden spoon until it begins to set. Fold over
and serve.

SAVOURY OMELET

• 2 eggs
• 2 tablespoons milk
• 1/2 teaspoon finely-chopped parsley or mixed herbs
• 1/2 a very small onion (finely minced)
• 1 teaspoon fresh butter.

Put butter in the omelet pan. Beat the eggs to a fine froth, stir in the
milk and parsley, and pour into the hot pan. Stir quickly to prevent
sticking. As soon as it sets, fold over and serve.

SWEET OMELET

Proceed as in recipe for Savoury Omelet, but substitute a dessertspoon
castor sugar for the onion and parsley. When set, put warm jam in the
middle. Fold over and serve.

SOUFFLÉ OMELET

2 eggs, 1 dessertspoon castor sugar, grated yellow part of rind of 1/2
lemon, butter.

Separate the yolks from the whites of the eggs. Beat the yolks and add
sugar and lemon. Whisk the whites to a stiff froth. Mix very gently with
the yolks. Pour into hot buttered pan. Fold over and serve when set. Put
jam in middle or not, as preferred.

BOILED EGGS FOR INVALIDS

Put the egg on in cold water. As soon as it boils take the saucepan off
the fire and stand on one side for 5 minutes. At the end of this time the
egg will be found to be very lightly, but thoroughly, cooked.

Potatoes are best mashed after steaming

Scrub well and steam, either with or without peeling. If peeled, this
should be done very thinly, as the greater part of the valuable potash
salts lie just under the skin.

BAKED
Moderate-sized potatoes take from 45 to 60 minutes. If peeled
before baking, cut in halves and put on a greased tin with a little
nut-fat or butter on each. Read more »

Too much sugar spoils the taste of the fruit in homemade jam

Jam simply consists of fresh fruit boiled with a half to two-thirds its
weight of white cane sugar until the mixture jellies.

Nearly every housekeeper has her own recipe for jam. One that I know of
uses a whole pound of sugar to a pound of fruit and boils it for nearly
two hours. The result is a very stiff, sweet jam, much more like shop jam
than home-made jam. Its only recommendation is that it will keep for an
unlimited time. Some recipes include water. But unless distilled water can
be procured, it is better not to dilute the fruit. Read more »

Curry is delicious served with plain white boiled rice

CURRY POWDER

• 3 ozs. coriander seed
• 2-1/2 ozs. tumeric
• 1 oz. black pepper
• 1/2 oz. lesser cardamoms
• 1/4 oz. cinnamon
• 1/4 oz. cumin seed

Put the ingredients into a cool oven and let them remain there all night.
Next day pound them thoroughly in a marble mortar, and rub through a
sieve. Put the powder into a well-corked bottle.

A spice machine may be used instead of the mortar, but in that case the
tumeric should be obtained ready powdered, as it is so hard that it is apt
to break the machine.

EGG CURRY

• 1 large onion
• 1 dessertspoon curry powder
• 1 oz. butter or nutter
• 3 hard-boiled eggs
• 1 dessertspoon tomato pulp
• 1 teacup water.

Shred the onion, put it in the stew-pan with the butter, sprinkle the
curry powder over, and fry gently until quite brown. Shell the eggs and
cut them in halves. Add the eggs, the tomato pulp, and the water. Stir
well, and simmer until the liquid is reduced to one-half. This will take
about 15 minutes.

Serve with plain boiled unpolished rice.

GERMAN LENTIL CURRY

Use the ingredients given, and proceed exactly the same as for egg curry.
But in place of eggs, take 1  cup of cold cooked German lentils
(see recipe for cooking lentils). Use also 2 teacups water in place of the
1, and only 3/4 oz. butter or nutter.

VEGETABLE CURRY

Use the ingredients given and proceed the same as for German lentil curry,
using any cold steamed vegetables in season. The best curry, according to
an Indian authority in cooking, is one made of potatoes, artichokes, carrots, pumpkin
and tomatoes. Read more »

Different thickness of soup, require different methods of preparation

Soups are of three kinds: clear soups, thick soups, and purées. A clear
soup is made by boiling fruit or vegetables (celery, for example) until
all the nourishment is extracted, and then straining off the clear liquid.
A little sago or macaroni is generally added and cooked in this.
When carrots and turnips are used, a few small pieces are cut into dice or
fancy shapes, cooked separately, and added to the strained soup. Thick
soups always include some farinaceous ingredients for thickening (flour,
pea-flour, potato, etc.). Purées are thick soups composed of any vegetable
or vegetables boiled and rubbed through a sieve. This is done, a little at
a time, with a wooden spoon. A little of the hot liquor is added to the
vegetable from time to time to assist it through. Read more »

Uncomplicated recipes for fresh unfermented breads

EGG BREAD

• 9 ozs. fine wholemeal
• 1 egg
• a bare 1/2 pint milk and water
• butter size of walnut.

Put butter in a qr. qtn. tin (a small square-cornered tin price 6-1/2d. at
most ironmongers) and let it remain in hot oven until it boils. Well whisk
egg, and add to it the milk and water. Sift into this liquid the
wholemeal, stirring all the time. Pour this batter into the hot buttered
tin. Bake in a very hot oven for 50 minutes, then move to a cooler part
for another 50 minutes. When done, turn out and stand on end to cool.

COLD WATER BREAD

• 1-1/4 lb. fine wholemeal flour to 3/4 pint water

Put the meal into a basin, add the water gradually, and mix with a clean,
cool hand. (Bread, pastry, etc., mixed with a spoon, especially of metal,
will not be so light as that mixed with a light cool hand.) Knead lightly
for 20 minutes. (A little more flour may be required while kneading, as
some brands of meal do not absorb so much water as others, but do not add
more than is absolutely necessary to prevent the fingers sticking.) Put
the dough on to a floured board and divide into four round loaves. Prick
with a fork on top.

The colder the water used, the lighter the bread, and if the mixing be
done by an open window so much the better, for unfermented bread is
air-raised. Distilled or clean boiled rain-water makes the lightest bread.
But it should be poured backwards and forwards from one jug to another
several times, in order to aerate it.

Another method of mixing is the following: Put the water into the basin
first and stir the meal quickly into it with a spatula or wooden spoon.
When it gets too stiff to be stirred, add the rest of the meal. Knead for
two minutes, and shape into loaves as above.

BAKING
Bake on the bare oven shelf, floored. If possible have a few
holes bored in the shelf. This is not absolutely necessary, but any tinker
or ironmonger will perforate your shelf for a few pence. Better still are
wire shelves, like sieves. (This does not apply to gas ovens.)

Start with a hot oven, but not too hot. To test, sprinkle a teaspoonful of
flour in a patty pan, and put in the oven for five minutes. At the end of
that time, if the flour is a light golden-brown colour, the oven is right.
Now put in the bread and keep the heat of the oven well up for half an
hour. At the end of this time turn the loaves. Now bake for another hour,
but do not make up the fire again. Let the oven get slightly cooler. The
same result may perhaps be obtained by moving to a cooler shelf. It all
depends on the oven. But always start with a hot oven, and after the first
half hour let the oven get cooler.

Always remember, that the larger the loaves the slower must be the baking,
otherwise they will be overdone on the outside and underdone in the middle.

Do not open the oven door oftener than absolutely necessary.

If a gas oven is used the bread must be baked on a baking sheet placed on
a sand tin. A sand tin is the ordinary square or oblong baking tin,
generally supplied with gas stoves, filled with silver sand. A baking
sheet is simply a piece of sheet-iron, a size smaller than the oven
shelves, so that the heat may pass up and round it. Any ironmonger will
cut one to size for a few pence. Do not forget to place a vessel of water
(hot) in the bottom of the oven. This is always necessary in a gas oven
when baking bread, cakes or pastry.

It must not be forgotten that ovens are like children they need
understanding. The temperature of the kitchen and the oven’s nearness to a
window or door will often make a difference of five or ten minutes in the
time needed for baking. One gas oven that I knew never baked well in
winter unless a screen was put before it to keep away draughts!

ROLLS
If you desire to get your bread more quickly it is only a question
of making smaller loaves. Little rolls may be cut out with a large egg-cup
or small pastry cutter, and these take any time from twenty minutes to
half an hour.

GEM BREAD
Put into a basin a pint of cold water, and beat it for a few minutes in
order to aerate it as much as possible. Stir gently, but quickly, into
this as much fine wholemeal as will make a batter the consistency of thick
cream. It should just drop off the spoon. Drop this batter into very hot
greased gem pans. Bake for half an hour in a hot oven. When done, stand on
end to cool. They may appear to be a little hard on first taking out of
the oven, but when cool they should be soft, light and spongy. When
properly made, the uninitiated generally refuse to believe that they do
not contain eggs or baking-powder.

There are proper gem pans, made of cast iron (from 1s.) for baking this
bread, and the best results are obtained by using them. But with a
favourable oven I have got pretty good results from the ordinary
baking-tins with depressions, the kind used for baking small cakes. But
these are a thinner make and apt to produce a tough crust.

HOT WATER ROLLS
This bread has a very sweet taste. It is made by stirring boiling water
into any quantity of meal required, sufficient to form a stiff paste. Then
take out of the basin on to a board and knead quickly with as much more
flour as is needed to make it workable. Cut it into small rolls with a
large egg-cup or small vegetable cutter. The quicker this is done the
better, in order to retain the heat of the water. Bake from 20 to 30
minutes.

OATCAKE
Mix medium oatmeal to a stiff paste with cold water. Add enough fine
oatmeal to make a dough. Roll out very thinly. Bake in sheets, or cut into
biscuits with a tumbler or biscuit cutter. Bake on the bare oven shelf,
sprinkled with fine oatmeal, until a very pale brown. Flour may be used in
place of the fine oatmeal, as the latter often has a bitter taste that
many people object to. The cause of this bitterness is staleness, but it
is not so noticeable in the coarse or medium oatmeal. Freshly ground
oatmeal is quite sweet.

RAISIN LOAF

• 1 lb. fine wholemeal
• 6 oz. raisins
• 2 oz. Mapleton’s nutter
• water.

Well wash the raisins, but do not stone them or the loaf will be heavy. If
the stones are disliked, seedless raisins, or even sultanas, may be used,
but the large raisins give rather better results. Rub the nutter into the
flour, add the raisins, which should be well dried after washing, and mix
with enough water to form a dough which almost, but not quite drops from
the spoon. Put into a greased tin, which should be very hot, and bake in a
hot oven at first. At the end of twenty minutes to half an hour the loaf
should be slightly browned. Then move to a cooler shelf, and bake until
done. Test with a knife as for ordinary cakes.

For this loaf a small, deep, square-cornered tin is required (price
6-1/2d.), the same as for the egg loaf. 3 ozs. fresh dairy butter may be
used in place of the 2 ozs. nutter.

SHORTENED BREAD
Into 1 lb. wholemeal flour rub 4 ozs. nutter or 5 ozs. butter. Mix to a
stiff dough with cold water. Knead lightly but well. Shape into small buns
about 1 inch thick. Bake for an hour in a moderate oven.

It is the time of year when getting sick is a possibility. Everyone’s body needs extra fluids and soups to help keep the system cleansed. Soup is one of the old fashioned remedies that can help comfort and restore your health.

Soup helps warm the insides of the sick to better health

Read on for recipes on soups. Read more »