Connecticut western news., 1917-11-22
A BIT YOU GAN DO.

We must reduce by one-third our consumption of sugar. We have been using at the rate of la lbs. per person per week. while the French have only ] lb. per person per week, or about 3 level tablespconsful per person per day. Unless we can send them 100, 900 tons ring the next months, their ration will be reduced to nothing. After January l the new West Indian crop will be available to all.
 It is very unfair and unpatriotic to hoard sugar just now. Buying Tn larger amounts than is needed for im- mediate use is depriving people of limited means of their fair share and may force the prices to an exorbitant level.
 Without any risk to health or we'll being, the sugar consumption of the average person can be lowered and anyone who uses sugar in excessive amounts will be the better for using less. We have lost largely the natural flavor of foods because of our fondness for sugar. Now is goot time to get acquainted with some of these lost f1avors. The amount of sweet we use on fruits and cereals is largely mat ter of habit. Many of our recipes call for excessiN amounts of sugar. Try substituting cup of sirup or honey for cup of sugar. Over sweetening, like over salting, is mark of poor cookery. Out down the amount of sugar to level Tablespoonsful day for each person and our task is done.
 A simple pudding favored with sugar, rather than heavily sweetened is palatable and wholesome
 Cereals may be cooked with dates and raisins and served without sugar.
 Honey, maple, and corn syrup may be used to sweeten fruits as we'll as other desserts. See Farmers Bulletin 653 "Honey and Its Uses in the Home.
 Concentrated fruit juices and fruit butters may be used as sweeteners. Farmers Bulletin 900. Homemade Fruit Butters and yearbook Separate 6S9 Apple sirup and concentrated Cider.
 a. How much sugar Is served on your table in week?
 b. What is the average amount which each person uses in tea and coffee?
 c. Does your family use sugar on cereals?
 d. Do you add sugar to the baby's cereal and cup of milk?
 @. What kind of desert do you serve most frequently?
 f. Will each member of the family who uses more thaI- tablespoonfuls of sugar a day-including the amounts used in cakes, puddiugs, preserved fruits, etc., agree to reduce the amount to tablesroonfuls?
 g. Will you for one month substi. tute dishes which contain little sugar | in place of cakes, buildings. etc? For instance, use molasses and sirups In sweetening; use salads freely, and use the canned fruits which you put up last summer in place of such dishes as cakes and puddings. :. -t. 1 h. Will you agree to use fresh fruits raisins, dates, figs, nuts, pop. corn, and similar things for your noli. day gatherings and cut down on can. dies and dishes which call for sugar?
 If there are i've persons i'll your family will you agree to limit the sugar used in all cooking and served on your table in any form including candy, to one pound two cups) a week fnr the remainder of the year? This allowance will give approximately three ounces a day per person. For each member of the family over five add six tablespoonfulls additional, for less than five reduce the amount six tablespoonfuls for each person.