Evening Republican, Volume 21, Number 204, Rensselaer, Jasper County, 6 September 1918 — SIRUPS USED TO SWEETEN DISHES [ARTICLE]

SIRUPS USED TO SWEETEN DISHES

If Housewife Learns to Employ Substitutes Much Sugar Can Be Conserved. FEW RECIPES WILL ASSIST Honey, Corn Sorghum and Molasses Are All Good and Easily Procured for Making Cakes, Pies and Puddings. One cupful of sugar a week for everyone ! For our coffee, tea, cocoa, for our lemonade and iced tea, and for sweetening all our cereals, fruits and desserts. If we are to make this eight ounces now allowed per person per week last for the allotted time, we must either cut out many desserts or. learn to use the sugar substitutes. Honey, corn sirup, sorghum, molasses, and refiners’ sirup are among the best and most easily procured substitutes. Various fruit sirups and the’ homemade beet-sugar sirup can also serve in some parts of the country. The cupful or more of sugar that is usually required for a cake assumes | large proportion when we are on a sugar ration. This fruit cake which depends upon sirup and raisins for sweetening will be found just as good as one using sugar: Fruit Cake. % cupful shortening 1 teaspoonful salt 1 cupful corn sirup, 1 teaspoonful cloves sorghum, or refln- 1 teaspoonful ginger er's sirup 1 teaspoonful cinna2 eggs mon 2-8 cupful milk 1 cupful chopped 2 teaspoonfuls va- raisins nllla % cupful chopped % cupful rice flour nuts % cupful barley % cupful chopped flour citron 2 teaspoonfuls baking powder Mix fat and sirup; add egg yolks and milk. Put chopped fruit and nuts in batter and add dry materials sifted together. Fold in stiffly beaten egg whites. Bake in loaf or muffin tin. The raisins and nuts may be omitted and the mixture baked as a plain spice cake. v Corn sirup can also be used in place of sugar as sweetening for cold drinks or for ices. This pineapple ice is excellent : Pineapple Ice. 1 cupful grated pine- 1 lemon apple 2 cupfuls water 13-6 cupfuls corn sirup Freeze as any water ice. Lemon pie is also good made with corn sirup as sweetening for both the lemon filling and the meringue. Lemon Pie Filling. 1 cupful corn sirup, 3 tablespoonfuls or refiner’s sirup lemon juice 1 cupful water Grated rind *4 lemon 4 tablespoonfuls 1 teaspoonful butter cornstarch % teaspoonful salt 2 egg yolks Mix corn sthrch and salt with the cold water and cook over the flame until the starch is clear. Beat in the sirup slowly to prevent lumping. Add beaten egg yolk, lemon juice and rind. Put in double boiler and cook. Put the filling in a crust that has been previously baked, spread with -meringue and brown in oven.

Meringue. % cupful corn sirup >4 teaspoonflil salt cooked until it 1 teaspoonful vanilla forms a hard ball 2 egg whites (stiffly when dropped in beaten). cold water Beat whites very stiff and beat tn sirup. Pile lightly On top lemon filling and brown in oven. For a chocolate pudding that calls for no sugar try this recipe: Chocolate Pudding. 2 cupfuls milk % salt 1 cupful corn sirup 2 squares chooclate 2 eggs 1 teaspoonful va6 tablespoonfuls nllla cornstarch Mix cornstarch with cold milk, add melted chocolate and sirup and cook until thickened. Pour into molds to cool. For chocolate pie or baked chocolate pudding, use slightly more liquid. Spread meringue on top and brown in oven. For baked apples or peaches the corn sirup or refiner’s sirup may be used very satisfactorily in place of sugar. A fruit whip, served very cold, makes an appetizing summer dessert. Prune Whip. 1 cupful sifted 2 teaspoonfuls lemprune pulp on juice 3 egg whites (stiffly U teaspoonful salt beaten) 6 tablespoonfuls sirup Wash the prunes and allow them to soak in water until they regain their plumpness. Simmer until tender, in the water in which they soaked. Rub the pulp through a sieve. Add salt to egg whites and beat until very stiff. Fold in the sifted fruit pulp and the lemon juice. Add the sirup last, beating it in carefully. Chill and serve with cream. Apricot or peach pulp or apple sauce may be used in exactly the same way. These are but a few suggestions for the use of sirups to save sugar. Try these and others. They can help make your sugar supply hold out.