Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1918-08-22
WOMEN COOK AND
CAN WITH S|RUPS
Plan to Make Fruit Juices, But
tiers and Pastes Without
Use Of Sugar.
MANY OF FRUITS ARE DRIED
Overwhelming Of Tea and Coffee Is
One Of Our Greatest Faults-Home
Demonstration Agents Use
Substitutes in Recipes.

Instead Of letting the sugar short
age bother her, the resourceful house,
wife Is bending all efforts to learn the
best ways Of using less sugar in her
cooking and preserving and Of can
ming without 1t or with sugar substi,
tutes. She is drying many of the
fruits: she is learning to put up fruit
juices and buffers and to make sirups
at home from sugar beets, ounces and
apples. She is substituting corn sirup,
molasses. maple strip, and honey for
sugar in her canning and general cook
ing, and she is making %sugarless can
dies, fruit pastes and CONNECTIONS. Bull
letins telling how to carry out these
methods may be had free on applicn.
ton to the United States department
of agriculture.
Sugar saving not only means cutting
down on consumption. hut 1t also
means preventing waste. Americans
have allowed their fondness for sugar
to increase TO the point where it has
passed extravaganza and become ac-
tual waste. Over.sweetening of tea
and coffee Is n Of our great faults.
More than this, too often a good part
Df the sugar Is not dissolved and is
left in the bottom of the cup to be
thrown away. Every housewife should
enforce the rule of lone teaspoonfu'
to the cupful or none at ALL" The
children as well as the grownups must
be willing to do without some Of the
sweet things they want and every one
must be satisfied with much smaller
amounts Of sweetening In general
cooking.
Serve fresh fruits without sugar in
stead Of sweet buildings; have salads
often In place Of desserts; use sweet
dried fruits like dates, raisins or figs
with the breakfast cereals. or a little
strip in place of sugar. Use cake
sparingly and make 1t from recipes
that call for molasses or %sirups-in.
stead Of frosting spread 1t with a
little Jam. fruit butter, or paste.
Canning Without Sugar.
Fruits canned without sugar keep
perfectly but will not have the fine
color and flavor which they would
have II packed in strip. They are very
good, however, when used In salads,
desserts. pie Filings. ices and IN fruit
punches. Fruit Juices take no sugar
and their uses are just as varied dur
| Ing the winter months as are the
fruits put up u%nswectened. In this
way, the juices are kept available for
jelly.making ut q future time when
sugar may be more plentiful.
Many home demonstration agents
have already substituted slrups sue
cessfully for sugar in their recipes for
canning and preserving. Very salts
factory results may be secured II when
Lone pound Of sugar Is called for in n
recipe two-thirds of a pound Of corn
sirsp II used and onc.thlrd Of a pound
Of sugar. Where sorghum and canc
sirups are used without first clnrlfy-
ing the sirups the product will be
darker. These slrups, also, iinpart q
flavor which destroys the natural fruit
flavor. 90 the addition Of spices to the
recipes IL sometimes advisable. Honey
has been used successfully with cher.
ries and peaches; In such cnses the
srnount Of liquid called for In the