The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1918-08-13
Women Can and Cook With Substitutes
Sweet Sirups Are Used for Sweetening in Can
ming and General Cooking Fruit Juices, But
tiers and Pastes Can be Made With No Sugar
Home Demonstration Agents Use Substitutes
In Recipes.

Instead Of letting the sugar short
age bother her, the resourceful
housewife is bending all efforts to
learn the best ways of using less
sugar in her cooking and preserving
and of canning without it or with
sugar substitutes. She is trying
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 cooking,
and she is making sugarless can
dies, fruit pastes and CONNECTIONS
Bulletins telling how to carry out
these methods may be had free on
application to the U. S. department
of agriculture.
Sugar-saving not only means cut
ting down on consumption but it
also means preventing waste. Amer
leans have allowed their fOndness
for sugar to increase to the point
where it has passed extravaganza
and become actual waste Over
sweetening of tea and coffee is one
of our great faults More than this,
too often good part of the sugar
lis not dissolved and is left in the
bottom Of the cup to be thrown
away. Every housewife should en-
force the rule of lone teaspoonful
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
everyone must be satisfied with much
smaller amounts of sweetening in
general cooking
Serve fresh fruits without sugar
instead of sweet puddings; have
salads often in place of deserts; use
sweet dried fruits like dates, raisins
Eor figs with the breakfast cereals,
or little strip in place of sugar.
Use cake sparingly and make it from
recipes that call for molasses or
of frosting spread it
with 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
navy IL pdChCu Ill oil up. hey 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 during the winter months as
are the fruits put up unsweetened.
In this way, the juices are kept
available for jelly-making at flu
ture time when sugar may be more
plentiful
Many home demonstration agents
have already substituted sirups sue
cessfully for sugar in their recipes
for canning and preserving. Very
satisfactory results may be secured
If when one pound of sugar is called
for in recipe two-thirds of pound
of corn strip Is used and one-third
of pound of sugar Where sorghum
and cane sirups are used without
first clarifying the sirups the product
will be darker. These sirups, also,
impart flavor which destroys the
natural fruit flavor, so the addition
of spices to the recipes is sometimes
advisable. Honey has been used sue
cessfully with cherries and peaches;
in such cases the amount of liquid
called for in the strip is reduced one
quarter cup for each cup of honey.