Ripley County democrat., 1918-08-16
HOW TO USE CORN SYRUP AS A sub
BY MISS EssIE M. HEYLE


time given for fruit canned with
sugar. N
II fruit Juices are canned for rpak-
Ing into Jelly during the winter
moHths much sugar viii be saved
The Juice should be strained and
cooked down 80 that II Is ready for
the addition Of sugar for the last boil.
ing. Jelly made during the winter
from such Juice will have the delight
full fruit flavor Of freshly made jelly,
Corn Syrup for Fruits, Preserves and
JeIlles.
II II is preferred to sweeten the
fruit when II is canned, white corn
syrup will be found to be the NEST
desirable Of the sugar substitutes.
1t is cheaper and more plentiful than
maple syrup or honey, and It covers
Iup 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 o4a and onc-half
to one and tgo;ehirds cups Of syrup
ito give the same degree Of sweetness
as one cup Of sugar gives. II one is
satisfied with a less sweet product.
lthen, and does not mind, ihe slight
corn syrup taste, corn syrup may be
substituted for sugar. cup for cup;
but most persons VIII be better
pleased II Que cup Of corn syrup and
lone fourth cup Of sugar are used In
place-of one cup OF sugar. Cne-fourth
cup less OF water for each cup Of
syrup may be- used In syrups when
corn syrup is used in place Of sugar.
| Thus, II your directions for making
the syrup to be used In making canned
peaches reads three cups vof water
and one cup Of sugar brought to the
boil, use two and three-fourths cups
OF water, one cup of corn syrup and
Ione-fourth cup Of sugar. For pre-
serves. iii place Of one pound Of sugar,
use two cups Of corn syrup and one
half cup Of sugar. Housokeepers
J will need to vary the amount Of sub
stitutes used and the proportion OF
corn syrup to sugar to suit the taste
OF the family and the delicacy Of the
, flavor Of the fruit. Less, corn syrup
can be used with those fruits which
, have such q delicate flavor that the
! corn syrup taste predominates TO such
/, ian extent that 1t spoils the natural
/ flavor OF the fruit.
II Miss Lois Lhamon. home economics
Q instructor In the University Of Mis-
+ sour, has been experimenting with
Ecorn syrup Jelly. She made jelly
\ using three-fourths cup CO white corr
: syrup to one. cup Of plum juice
cooked 10 1903 G., which had q goot
ltexture. but ssrong havor. One
fourth cup OF sugar and one-half cuI
2 of corn syrup to one cup Of fruit juics
or one-half cup syrup. and one-hal
y Eoup sugar to one cup Of juice arr
more desirable proportions from thu
3 standpoint OF flavor. She made goo'
% plum butter by using throe cups Q
. fruit pulp to tyso cups Of saTN syrul
land one-half cup Of sugar. and gool
IL OfduEt IlutilhiduN a+tu UieSh boiA'
II jam, by using all corn syrup in tn
g same pgoportIoa she would have use
10 sugar.
ID cost Of Cora syrup.
20 Corn syrup bought in ten-poun
v. cans. Is nothlrd to one-half cheape
Il. than that bought in pound caps.
le bought In ten-pound cans II Is .
,k more a pound than sugar. but sine
re two cups Of sugar equal one posin'
ID while one and one-third cups Of cor
ir syrup equal a pound. one cup Of suga
be costs approximately ~ cenis willis
be- cup OF white corn syrup costs g.
in cents. Even though American hous
ar keepers pay for this substitute 1sl
OF cents per pound for the equivalent
d sugar they are much better off ina
ng cially than the women Of the Allis
be nations.
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sugar to other than household consul