The theocrat. [volume] (Zion City [i.e. Zion], Ill.) 1914-1949, 1918-08-03


in cooking.
Use fruits and salads, instead of puddings
and pastries.
sweeten desserts with sirups. Use sirups
with canned fruits, preserves, and jellies.
When candy is eaten, let it be marshmallows
gum drops and glazed nuts, rather than choco-
late creams and bonbons.
RECIPES
In these recipes, substitutes for wheat -four
corn, potato, oats, barley, rice = should be
used, as usual. Use mixtures found successful
in other recipes.
For fats other than butter, use oleo and vege-
table fats, or with spiced puddings and cookies,
clarified drippings from meats.
General Directions for the Use of Sirups
in Baking
1t is possible to bake without using any
granulated sugar. Corn sirup, honey, maple
sugar. maple sirup, and molasses will sweeten
mullins, cakes, and cookies. In using corn sirup,
however, it is well to remember that it contains
| some water, and it's sugars are less sweet than
granulated sugar. When using one cup Of this
sirup, the liquid called for by the recipes may
be reduced by approximately one-fourth cup.
One cup of the sirup will have little less sweet
! ening power than three-fourths of a cup of
sugar In the very sweet cakes, it is not salts
factory to use all sirup and no sugar. The
product is very gummy and falls However,
one cup of sirup may be used to one and three
fourths cups Of flour with fair success. In some
of the following recipes three-ffths Of a cup Of
sirup has been allowed to two-ffths of a cup of
sugar. since this is found to give very good re-
suits.
The sweetening power of honey is practically
equal to that OF sugar, cup for cup. A little
less than one-fourth of cup of liquid should be
| c,,ht afoI tbo ah Of
honey used. Since honey is acid, soda should
be used, as with molasses, but it is seldom neces-
sary to allow more than one-fourth teaspoonful
of soda to one cup of honey.
Griddle Cakes
II cups flour (corn, rice, 2 tablesp'ns sirup
8 teaspoons baking powder l tablespoon fat
l teaspoon salt n cups milk
Mix and sift dry ingredients. Add milk, sirup,
and beaten egg, mixed together, and then add the
melted fat
Griddle cakes made with srups brown unusually
well.
2 tablespoons melted fat 1 cup mashed potato
2 tablespoons sirup l cup meal
1 egg, well beaten teasps baking powd.
1 cup milk 1 teaspoon salt
Mix in order given. The batter should be lit
tie sitter than batter for wheat mullins
Yellow Honey Cakes
Il cup fat a teaspoon soda
x cup honey l teaspn baking powd.
2 eggs B teaspoon salt
Is cup milk IL teaspoon favoring
~ cups flour Charley, rice, corn)
Heat the fat honey and milk until blended. Add
yolks, and when cool, the dry ingredients, mixed
and sifted together. Add iavorlng. Cut and fold
in the beaten whites. Bake in moderate oven
for thirty to forty minutes.
Honey Devils Food
Il cup fat IL cups barley or
1 cup honey other flour
2 squares chocolate u teaspoon soda
/ egg 1 teasp'n baking powd.
~ cup milk k teaspoon salt
Heat the fat, honey and chocolate until blended
Add yolk, and when cool, the milk and sifted dry
ingredients alternately. Fold in the beaten whites
Bake in moderate oven forty minutes.
Foundation Cake
n cup fat n cups -four (barley,
3/5 cup sirup> rice corn)
2/5 cup sugar teasps baking powd.
1/3 cup milk l/l6 teaspoon salt
2 eggs
Cream the fat and mix thoroughly with the corn
sirup, sugar, and eggs Add dry ingredients, mixed
and sifted together. Pour into oiled pan, and
bake in a moderate for half an hour
Vanilla, almond, chocolate, or other favor1ng,
chopped nuts, or chopped dates, may be added to
this foundation
sirup may replace all the sugar. The cake will
be of poorer texture but fair product.
Steamed Pudding
a cup fat cup flour (rice or
" cup corn sirup corn)
1 egg / /3 teaspoon soda
u cup graham flour n teaspoon salt
2/3 cup raisins, figs, dates
Cream the fat and mix thoroughly with the corn
sirup and egg. Add dry ingredients mixed and
sifted together, and the dried fruit. Turn into
oiled mold cover, and steam two and onehaf hours.
cup molasses ~ teaspoons ginger