Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1918-08-07
WOMAN'S COMMITTEE
VERNON COUNTY COUNCIL or DfFtRsE
SUGAR CONsERyATIoN

SUGAR CONSERVATION
Is necessary 70 conserve sugar during
| these canning months because:
Ia We need the ships which bring sugar
from distance into this country for other
purposes.
Cbl Some of the countries closest to us
gar yield this year.
tel Our own domestic sugar crop is small
/ er than we expected.
I'D The Submarines have sunk ships con-
tanning sugar.
In order to take care of the needs Of our
Army and Navy and 20 give 70 Allies the
keep for ourselves, these things necessary:
ta) No person shall use more than y OF
pound Of sugar week. This includes sugar
used IN all forms of food.
(bb The canning and preserving in the
house hold should be done in such way as
to use the least amount of sugar. Unless We
/ can be prevented only by each individual using
no more than hls share of sugar. Some must
use even less than fall share. We need only
enough sugar 10 make cur meals palatabie-
Gre and One-half ounces or abo1t three level
Tablespoons of sugar or its equivalent in honey
Hsoiasses % syrup DAY for each person viii
do this. This includes the sugar sugar sub
| atitates ascd in cooking.
How SUGAR NAY BE SERVED
BY using sweet dried fruits such as dates,
raisias ard iss TO sweeten desserts and Ger
cas- and Ia place Of candy. By using honey
syrups. maple sugar and molssses to syeeter
desserts ahd beverages in making cakes, cook
les irostng and as far possible in canning
and preterving. BY canning fruits ith0ut
sugar and by making fruit pastes where the
natuFa. sugar VIII give f1ost OF the sweetness
BY emitting sugar from tea, coffee aad
e2ls CT If Il is used by mixing It completely
with Che feed or drink 50 that none may be
wasted. II z recipe calls Tor one cup eff sug-
ar, use in it's place any one of the following
| one cup OF honey or ! Is cups OF corn syrup
| II honey or syrup are used The amount of
! liquid called for in the recipe must be re-
dueed Il cup ior every cup Of honey syrup
used.
SAVE FRUIT BUT STRETCH THE SUGAR
Wisconsin is working hard to make the sBg-
a supply extend 10 meet the needs Of the state.
| We are asked TO save all Of the garden pro-
duce The following aids may help meet the
| /. Dry rasp5erries, apples and peaches
?. Can fruits and fruit juices without sag-
and as little additional water ar posi-
| 20 the juice cup of thin syrup, warm the
fruit in this and cool before serving.
s. If sugar is used, a limited amount
as indicated in the following ratio which have
been found to be satisfactory for sauces:
SYRUP l. Sweet enough for sub-aeid fruits.
One cup corn syrup (white), X cup sugar I1z
SYRUP II. Sweet enough for arid fruits:
"A cup sugar, Il cup corn syrup twhiteJ, 3.
SYRUP III. Sweet enough for sour fruit.
u cup sugar, / cup corn syrup 6white), cups
| water.
4. For jeilies, prepare juices as for jellies,
even up TO the point of making the second and
/ third extraction Of the pulp, covering the pulp
with fresh water and simmer for IS minutes
each time before stranng. Bottle this without
sugar and sterilize by the cold pack process.
/ In the winter make one jar into jelly need
! ed. This viii prevent the excessive drain
| the present sugar supply nd hope with the
added boat program a. 4 the sugar beet in
| dustry TO have increased supply of sugar when
| the new harvest comes in the fall.
The usual rule for the addition Of water in
extracting fruit juice is: % y cup water
to pound of soft fruit. Heat this to boil
| ing and cook. keeping the juice below the boil
| ing point and simmer for 80 minutes before
of water TO one pound of hard fruit cut into
| small pieces. Simmer for IS minutes before
| straining.
JELLY TESTS
| Nest fruits contain jelly making sub
stance known pectn. This is soluble in
Boiling water. One tablespoon Of fruit juice
/ may be sacrificed for a test. To this table
spoon Of fruit juice add equal measure of
grain or wood alcohol. Both are pOsOn.)
At the end of 80 minutes, the pectin may sep
arate into a jelly-iike mass. If the pectin is
I in large Jumps, three measures of sugar
should be used for each measures Of juice
| in jelly making. II the pectin IS in small
particles, l measure of sugar should be used
| for each measures of juices in jelly making.
/ II the pectin has not separated out, the juice
cannot be used alone for jees, but must have
added to it other fruit juices which contain
pectin.
The Food Administration has given the fol-
lowing table a guide if the alcohol test
cannot be made:
l. GRAPES (partially ripe) Jelly made
| from grape juice requires u cup sugar or y
| cup sugar and "a cup corn syrup TO each cup
of juice may be substituted for the sugar.
| 2. CURRANTS: Jelly made from currant
| juice requires "a cup of sugar y cup sugar
and One-fourth cup corn syrup to each cup Of
| Juice may be substituted for the sugar.
| 3. RASPBERRIES: Jelly made from rasp-
berry juice requires from " to "a cup sugar
! or y cup sugar and "A cup corn syrup may be
substituted for the sugar to each cup of juice.
| 4. BLACkBERRIES: Jelly made from
| blackberry juice requires from y to "a cup
| sugar, or y cup sugar and a cup corn syrup
TO each cup of juice may be substituted for the
sugar.
5. TART APPLES: Jelly made from ap-
pie juice requires from "a TO y cup sugar or
| or "A cup sugar and one-sixth cup syrup to
cup of the juice may be substituted for the
| sugar.
s. OUNCES: Jelly made-from ounce
| juice requires from q to " cup sugar, or %
| cup sugar and one-sixth cup syrup 10 each cup
of the Juice may be substituted for the sugar
| Z. CRAB APPLES; Jelly made from crab
| apple juice requires from II to y cup sugar,
| sugar. or d cup sugar and one-slxth cup
| each cup OF juice may be substituted for the
| sugar.
s. CRANBERRIES: Jelly made from
cranberry juice requires from "a to = sup
sugar, cup sugar and one-sixth cup
syrup to each cup Of juice may be substituted