Evening Republican, Volume 21, Number 26, Rensselaer, Jasper County, 8 February 1918 — SIRUPS ARE GOOD FOR SWEETENING [ARTICLE]

SIRUPS ARE GOOD FOR SWEETENING

Also Honey, Molasses and Sweet Fruits in Many Forms. SWEETS INSTEAD OF SUGAR Housewife Can Help Win War by Economizing With War Commodity —Some Recipes Given for Making Delicious Desserts. _ There are ’many sweets to be used Instead of sugar—honey, sirup, corn sirup, sorghum sirup, maple sirup, molasses, fruit sirups and sweet dried fruits. Cereals need sweetening for most of us, but we need not use sugar. • All of the sirups are good on* them, and only a little is needed to give the flavor. They can all be used in cooking and delicious desserts made with them. Puddings can easily be made without any sugar. Brown Betty is good, with any of the sirups. Put a layer of bread, then a layer of apples, moisten with sirup or honey, and repeat until the dish is full. - Oatmeal Betty is an unusual use for left-over oatmeal that is very good. Oatmeal Betty. 2 cupfuls cooked 4 apples cut in small oatmeal. pieces. % cupful raisins. % . cupful honey or sirup. Mix and bake for bne-Jialf hour. Serve hot or cold. Indian Pudding. Indian pudding needs no sugar. It is a very nutritious dessert and can be used as the main part of a meal. 4 cupfuls milk. % teaspoonful salt. 14 cupful cornmeal. 1 teaspoonful ginger. % cupful molasses. Cook milk and meal in a double boiler for 20 minutes; add molasses, salt and ginger. Pour Into a buttered baking dish and bake two hours in a slow oven or use a flfeless cooker. - • Rice pudding is good with threefourths cupful of sirup to three cupfuls cooked rice. Raisins may be added. Bake for half an hour. Honey and maple custards have a very delicate flavor/ Corn sirup or fruit sirup-may be used, too. Boiled Honey Custard.

2 cupfuls milk. 1-3 cupful honey. 8 egg yolks. H teaspoonful salt Mix the honey, eggs anil salt. Scald the mill? and pour It over the eggs. Cook in a double boiler until the mixture thickens. Honey Drop Cakes. These cakes are delicious. Try thenx instead of cakes made with sugar. % cupful honey. 1% to 2 cupfuls flour. U cupful butter. % teaspoonful soda. % teasponful cinna-TS tablespoonfuls wamon. ter. % teaspoonful cloves 1 cupful raisins, cut 1 egg. 7 in small pieces. .Heat the honey and butter until the butter melts. While the mixture is warm add the spices. When it is cold add part of the flour, the egg well beaten, the soda dissolved In the water L and the raisins. Add enough more flour to make a dough that will hold Its shape. Drop by spoonfuls on a but- ' tered tin and bake in a moderate oven. Soft Honey Cake. % cupful butter. 1 teaspoonful soda. 1 cupful honey. % teaspoonful clnna--1 egg. mon. % cupful sour milk. 4 cupfuls flour. Rub the butter and honey together; a*dd the egg well beaten, then the sour milk and the flour sifted with the soda and spice. Bake in a shallow pan.» Sufarless Gingerbread. Use gingerbread instead of the rich-

er cakes. -It requires no sugar and everybody likes It. 2 cupfuls flow. 1 cupful molasses. 1% teaspoonfuls sodal cupful thick sour 1 teaspoonful gin- milk. ger. 1 egg. % teaspoonful salt. Mix and sift the dry ingredients; add molasses, milk and eggs and beat welF; pour into a greased pan and bake in a moderate oven 25 minutes. Every food-saving kitchen takes three pot shots' a day at the enemy. Back of every worker must be an efficient home. When something seems drudgery, think of the trenches.