The Lexington intelligencer. [volume] (Lexington, Mo.) 1901-1949, 1918-08-02
.E-0 QSE

time siyeh for fruit canned with
sugar.
II fruit juices are canned for max
ing into Jelly during the winter
months much sugar will be- saved
The juice should be strained and
cooked down SO that It is ready for
the addition OF sugar for the last boil
Ing. Jelly made during the winter
from such juice win have the delight
full fruit flavor OF freshly made jelly.
Corn Syrup fOf Fruits, Preserves and
Jellies.
II It is preferred to sweeten the
fruit when It is canned. white corr
syrup viii be found to be the mos
desirable OF the sugar substitutes
It is cheaper and more plentiful than
maple syrup or honey, and it covers
up the natural flavor OF the fruit less.
One cup Of corn syrup is more than
equal to one cup OF sugar In food
value. but it takes one and one-half
to one and two-thirds cups OF syrup
to give the same degree Of sweetness
as one cup Of sugar gives, Ii one Is
satisfied with a less sweet product,
then. and does not mind the slight
corn syrup taste, corn syrup may be
substituted Tor sugar, cup for cup;
but most persons will be better
pleased Il o-se cup OF corn syrup and
one fourth cup OF sugar are used in
place OF one cup of sugar. 0ne-tourth
cup less OF water for each cup oI
syrup mey be used in syrups when
corn syrup is used in place Of sugar.
Thua.ii your directions for making
The syrup 10 be used in making canned
peaches reads three cups OF waite.
and one cup Of sugar brought to The
boil. Use Two and three-fourths cup
Of water, one cup Of corn syrup an,
one-fou2th cup Of sugar. For pr
serves, in place OF one pound Of sugar
use two cups Of corr syrup and one
az cup u srsar H%ousekeepef
will need TO vary the amount OF sub
siitutes used and the proportion 0
corn syrup TO sugar to suit the tastI
OF the family and the delicacy Of thl
flavor OF the fruit. Less corn ayrul
can be used with those fruits whic.
have such a delicate flavor that til
corn syrup taste predomlnates to sue.
an extent that K spolls the natura
flavor OF the fruit.
Miss Lois Lhamon, home economic
Instructor in the University Of Mis-
souri,. has been experimenting wit
corn syrup jelly. She made jelly
using three-fourths cup Of white corr
syrup TO one cup OF plum juice
cooked to 1903 c.. which had a goo,
texture. but a strong aavor. enc
fourth cup OF sugar and one-half cul
Of corn syrup to one cup OF fruit juic,
or one-half cup syrup and one hal
cup sugar to one cup OF juice ar
more desirable proportions from III
standpoint OF flavor. She made goo,
plum butter by using three cups o
fruit pllp TO two cups Of corn syrul
and one.half cup OF sugar. and goo,
orange narmalade and black berr.
jam. by using all corn syrup in tn,
same proportion she would have use'
sugar,
ccst Of Corn syrup.
Corn syrup, bought in ten.poun,
cans. Is one-third to one-half cheape
than that bought In pound cans /
bought In ~ten.pornd cans 1t Is NJ
more a pound than sugar. but sine,
two cups Of sugar equal one pound
while one and one-third cups OF corr
syrup equal a pound. one cup OF suga
costs approximately ~ cents while
cup Of white corn syrup costs 6a
cents, Even though American house
keepers pay for this substitute 49,
cents per pound for the equivalent O
sugar they are much better off hnar
ciaIIy than the ONE OF the Allie.
nations.
/ eupar tn ofho~ fhan honoanold oo..,-