THE HONEY TRIP

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When the stuff passes whatever test you use, ladle it into hot sterilized jars and seal them. (Be sure those containers are hot. It's heartbreaking, not to mention embarrassing, to have a glass shatter in your hand just when you're pouring it full of your beautiful creation.) If you're fussy about looks you can skim the liquid before jarring it. We can never be bothered.

RICE PUDDING BY JOHN

John never liked rice much until we started using the brown kind and he never liked it at all for dessert until the day inspiration hit him: He'd make good old rice pudding, he thought, but with a few minor substitutions.

To prepare John's version, use brown rice instead of white (he usually starts with about two cups of the cooked grain). Then add about a cup and a half or so of milk to the cereal, right in the pan in which it was simmered.

Substitute about half a cup of dates more if you have them and want a sweeter, fruitier dish for the usual raisins. Replace the sugar with honey about a quarter of a cup (less if you don't want the dessert very sweet or if you used a lot of dates, more if the reverse is true). Add a splash of vanilla for good luck and stir well. Cook the mixture over a very low flame for about one hour and give it more milk if it seems too dry or, as John says, "if it gets thirsty". I sometimes grate in just a little nutmeg, but John never does.

DATE BREAD

John, our household date specialist, also developed a good bread recipe that uses the fruit. In two cups of water heat three cups of pitted and cut up dates. To this add two-thirds of a cup of honey, one-third cup of oil (John likes his to be taken from sunflower seeds, but any good, fairly light-flavored vegetable oil is fine) and two eggs. Beat the mixture well we favor a wooden spoon.

Sift together:

3 cups whole wheat flour (If you get a lot of bran when you sift, add it back to the sifted flour.)
1 cup soybean flour (If you don't care for the taste, use less and add more whole-wheat flour and dry milk.)
1/2 cup nonfat dry milk (optional it's been left out a few times)
2 tsp. soda
1 tsp. salt
1 tsp. baking powder (double acting)

2/3 cup wheat germ (or chopped nuts or a combination of both) Mix the dry ingredients, then add them to the wet and stir well.

Grease two 5" X 9" loaf pans, line their bottoms with waxed paper and grease the paper. Turn the' bread into the containers and bake it at 325° (300° in glass) until a toothpick inserted into the loaves comes out clean. Continue the baking another five minutes and turn the finished product out onto racks to cool (remove the wax paper right away).

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