Evening Republican, Volume 21, Number 191, Rensselaer, Jasper County, 22 August 1918 — War Time Sweeteners [ARTICLE+ILLUSTRATION]

War Time Sweeteners

MERICA has several excellent war time sweetk eners that wfll be used largely during- the k shortage in the sugar supply. B They are maple sugar, syrups, honey and

molasses and'may be used in preparing desserts and other dishes requiring sweetening. When a cup of syrup or honey is used to replace a cup of sugar the liquid in the recipes should be decreased one-fourth. One-third of a capful of sugar is equivalent to one-third of a cup of honey, about one-

half cup of syrup and about one-half cup of corn sugar. One-fourth of a cup of sugar is equkl to abbut one-half cup of syrup or one-third cup of. corn sugar. One tablespoon of sugar is equal to one tablespopn of honey, about one and one-half tablespoons of syrup and one and onethird, tablespoons of corn sugar. Sugar may be saved by the use of raisins, dates, figs, dried pears and fruit pastes used on the breakfast cereals. ' Fruit marmalades, butters and jellies should be used to take the place of the ordinary sweetening at a meal and not as accessories to it. Fruits may be preserved without sugar. It may be added when sugar is more plentiful. Preserving demands this year a thin syrup instead of a uged one-half of the amount may be replaced by another sweetener. , Drying is a means of preserving (without sugar) apples, cherries, strawberries and black caps. When ready to use they may have added the needed sugar in the form of a syrup. Wtien sugar is more plentiful fruit juices may be made into jellies or may be used as fruit juices with or without sugar, as beverages, fruit gelatins and frozen desserts. ~ x __ Fresh fruits supply the place of sugar m the diet They should be used freely. Desserts where sugar w scarce may be made of gelatins, junkets, custards, puddings and cakes.