The Leon reporter. (Leon, Iowa) 1887-1930, 1918-07-18

request of State Food Administrators
Deems, and in cooperation with the
Agriculture Extension Department,
Iowa State College.
y" Catherine J. Mackey,
Home Economies Director,
State Food Administration.
Stretch the Sugar Supply.
Sugar is scarce-so scarce IN iact
that it is no longer possible. to b"-'
was allowed earlier in the season.
Fruits are so necessary to health
that it would be a grave mistake to
70 without them for lack OF sugar.
They should be canned without
sugar rather than 9 not stnaton a. all
1. Dry fruits in large quantities.
without sugar. This may be success
fully done by the Cold Pack Method.
They will keep as we'll or better.
Less storage space is necessary. They
may be made into sauces, Jelly or
3. Use the minimum amount OF
sweetening for fruits. Cultivate a
taste for the natural fruit flavor
The fruit acids are specially import
ant in the. diet. 80 io,,,, ond
to the needs of invalids and chill
dren. These may be made as need
ed from unsweetened canned fruits
and Juices. Use the least possible
amount of sugar or syrup in making
these. See proportions given later.
s. Use sugar SUBSTITUTES LOT
cooking fruits and in fruit complna-
Brown sugar, glucose, maple sy-
rup. corn sugar, honey, sorghum,
corn syrup, maple sugar, New Or
leans molasses, fruit syrup.
6. Use raw fruits without sugar.
Fresh ripe fruits may be enjoyed al
table without sugar just as when
eaten in orchard or garden. ,.
Z. Use less sugar with little
salt for jam and marmalade. When
made in this wav the product should
stand five or six days before using.
The salt taste disappears in this
time. 49, e
1. To can acid fruits, pack jars
closely with fruit Fill with hot
syrup made as follows, and cook in
the Jar the required time:
/ measure sugar, l measure corn
syrup, measures es;rg wa A. hoi, Gomo'he
2. TO can Slightly acids and
sweet fruits, reduce sugar in above
recipe to q or u measure,
3. Fruits of pronounced flavor
and acidity may be canned with
corn syrup alone. Packed Jars
should be filled with hot syrup.
Syrup prepared for very 5ul Gyyw inqlts
little before being poured into jars.
Best flavors result when fruits are
made only slightly sweet with syrup.
4. Use the least amount of sugar
possible in the small quantity OF
Jelly made Remember that more
failures in jelly making are due TO
l. IT, e Crush sh' soft tt fruits, allow X
cup water to / ID. fruit. Heat to
boiling, simmer 80 minutes and
2. Cut. hard fruits into small
fruit. Heat to boiling, simmer 5
may be canned without sugar and
made to jelly as needed.
5. Proportions of sugar to fruit
juice. The substance which makes
fruit jelly possible ssh is ot known WI = as as
m peedn as foIo IVES: o Add f' one to two
tablespoons of $50 grain or wood
alcohol to an equal amount Of the
cooled fruit juice in glass Shake
glass gently to mix. Let stand 80
minutes Pour slowly from glass
and observe appearance OF pectln.
It will appear as lump OF gelatlne.
If the pectin forms in several large
Jumps, three measures of sugar will
suffice for four measures OF juice.
When there are many small par
ticles of pectin one measure OF sugar
should be used for two measures OF
juice. If no pectin is apparent, the
juice, will make jelly alone alone, ea ana
Juice which obtains pectin. The
necessary pectin may also be obtain.
ed from the white inner skin OF
oranges, grape fruit, or lemons
This skin is ground fine, soaked sew
eral hours in water, enough to cover
then simmered thirty minutes to an
hour and drained. This liquid is
The following table will serve as
made. One-third to one-half corn
syrup may be used with sugar:
Grapes, (partially ripe) l cup OF
Juice, "a cup of sugar.
Currants, l cup OF juice, "a cup OF
sugar. =,
Raspberries, cup of juice, Y to
Blackberries, i cup of juice, Y to
q cup of sugar. ,
Tart apples, l cup of juice, a to
" cup of sugar.
Ounces, 1 cup of juice, a II u
cup of sugar. ,
Crabapples, l cup of juice, "A to
u cup Of sugar. ~
Cranberries, 1 cup of juice, "A to
u cup of sugar. ~.
6. For preserves and jam the
following proportions give satisfac-
tory results. Use the richer syrup
with the more acid fruits:
u cup sugar, y cup corn syrup,
/ lb. fruit.
Il cup sugar, Il Gun corn syrup,
1 ID. fruit. =.
q cup sugar, u tablespoon salt,
/ lb. fruit.
When salt is used, crush fruit, or
simmer until soft without water;
Add sugar and salt together and
cook as usual. Ordinary table salt
is used.
Some Hints For Use of Sugar and