Evening Republican, Volume 23, Number 24, Rensselaer, Jasper County, 27 January 1920 — MALT SIRUP GOOD AS A SUGAR SUBSTITUTE [ARTICLE]

MALT SIRUP GOOD AS A SUGAR SUBSTITUTE

New Sweet Undoubtedly Will Make a Place for Itself in Every Household. Maa a- Delicious Flavor Somewhat Resembling Honey, Which Adds Greatly to Its Palatability and Value In Cooking. (Prepared by the United States Department of Agriculture.) Malt sugar sirup is a brand new sweet which has arrived on a commercial scale at the psychological moment to relieve the sugar shortage, say specialists of the bureau of chemistry, who have Investigated various substitutes for sugar. In addition to being a sweet, malt sugar sirup has a delicious flavor somewhat resembltng that of honey, which adds much to its palatability and value as a sugar substitute. . ' While malt sugar has long been known to chemists, its production on a commercial scale is only beginning Two factory have stimulated its production recently. The shortage of sugar has developed a market for it, and the recent prohibition law has made available both the raw material and the machinery needed for its manufacture. Malt sugar sirup is made from the same grains as beer and may be made from corn or potatoes or any plant containing starch. Barley, which was used until recently in the manufacture of beer, can be used now to produce malt sugar sirup. Breweries, with very little change, can be used and are now being used for its manufacture. Up to a certain point the process for making malt sugar sirup is the same as the process for making beer. Evaporating pans are the principal additional equipment requlred by breweries to become maltsugar sirup factories. - Malt sugar sirup looks very much like maple sirup. It can be used for everything that cane sugar is used for. While its use on the table may not be quite as convenient as sugar, it is a most excellent substitute for table use when sugar is not to be had, as it not only provides sweetness but is equal to sugar in food value. For cooking and baking purposes and for making candy It is not only equal to sugar in convenience and food value, but is superior for some uses because it will not so readily crystallize. Malt sugar-sirup is now being sold In large quantities to commercial bakeries and candy and soft-drink manufacturers, who use it in place of sugar. The wholesale price as quoted in recent advertisements in trade papers and elsewhere is from 7 to 9 cents per pound in barrel lots. Many retail grocers do not handle It yet, because there has been little demtnd for it on the part of housewives. Grocers can now obtain it and no doubt will be glad to do so as the demand for It Inersssec. Housewives can well conserve their dwindling supply of sugar by ashy it incooking. bakingT made confections, ana even on and deeserts. » can be used for every purpose for wdicii w upcm* **• will get it. / Maa

called upon, so far as household use is concerned, merely as a pinch hitter In the present emergency, the specialists expect that it will make sueh a batting average that It will hereafter have a regular place in the battfhg order. This is a case where the substitute makes so good that the regular, whose place it takes, may have to warm the bench. While it is not likely that this new sweet, will replace sugar for table use in normal times, it undoubtedly will make a place for Itself in the household as it Is doing In the manufacture of food products. It is an excellent, wholesome sirup, and on account of its delicious flavor, is superior to sugar for some purposes In cooking apd baking.