Evening Republican, Volume 22, Number 307, Rensselaer, Jasper County, 23 December 1919 — CONSERVE SUGAR IN RECIPES FOR CAKES [ARTICLE]

CONSERVE SUGAR IN RECIPES FOR CAKES

Avoid Possibility of Totally Sugarless Days. Housewives Urged to Turn to War Cookbooks and Refresh Memory on Ways to Use Substitutes — We Still Have Corn Sirup. (Prepared by the United States Department of Agriculture.) If you are wise you will not use your last bit of sugar trusting to get 'more when the present supply is gone, but will avoid the possibility of totally sugarless ■ days by making your small supply go as far as possible. "This is the advice of home economics specialists in the United States department of agriculture. Turn to your war conservation cookbooks and refresh your memory on ways to use the sugar substitutes. You will find many recipes for cakes, but most of them were built to save Wheat as well as sugar. We have this cause for rejoicing at least: Though we must cut down our use of sugar we still have wheat for-cake making and our old -i stand-bys in time of sugar Stringency —molasses, corn sirup, and honeyare still procurable. The”cakes made with sirup are not just like those made with sugar. Inmost cases they are less sweet. Thej do fill an emergency need for cake, however. The following recipes use but little sugar: Chocolate Cake. U cup fat % CU P milk ... 3 tablespoons sugar 1 teaspoon vanilla (brown or white) 1% cups wheat flour 2 e g gs 3 teaspoons baking 1 cup corn sirup powder , 2 squares melted % teaspoon sa.lt chocolate , Cream the fat and sugar, add the egg yolks, sirup, and melted chocolate, and beat well. Sift the dry ingredients together and add alternately with the milk. Add vanilla and fold in. the stiffly beaten whites; Bake in loaf or layers in a moderate oven.. For frosting—Cook- one-half cupful corn sirup until it forms a.long thread, when dropped' from a spoon. Pour over the stiffly beaten whites of two eggs and beat thick < enough to spread. _ These little individual spice cakes, baked in muffin tins, are also very good: ' 3 tablespoons fat 14 teaspoon salt 4 teaspoons sugar 1 teaspoon cinnacup corn sirup mon 7 ee Z U teaspoon £pice v, cup milk . teaspoon nutmeg 2 cups flour •, % teaspoon cloVesf 3 teaspoons baking % cup chopped powder t raisins Mix in order given. These oatmeal drop cakes are very good and they use no. sugar: % cup Tat cups flour 14 cup molasses - % teaspoon salt a, cup corn sirup teaspoon soda l*egg teaspoon einnaUi cups rolled oats mon cup raisins % teaspoon cloves % cup chopped nuts % teaspoon allspice Mix and drop from a spoon on greased baking sheet. Bake in a quick oven. - f Along this same line, remember that the old-fashioned’gingerbread calls for no sugar. Why not serve it more often as dessert? It Js delicious served warm with whipped cream. b