The Birmingham age-herald. [volume] (Birmingham, Ala.) 1902-1950, 1918-04-11
SAVE SUGAR

The allies need sugar. The battle
lines and enemy territory now include
much of their sugar land, SO that more
and more they are turning to US and
our sources of supply. We must give
them what they need.
Tc help them we must cut down our
own consumption, otherwise there will
not be enough sugar for us all. we, IN
the past, have used more tina many
other people. The French in Novem-
Der. 1917, were allowed only one-fourth
pound week. We have eaten at least
one pound-four times as much.
TIC divide the worlds sugar more
evenly is a world problem that all OF
us can help solve. Let us do our part.
We are asked merely to cut down ON
sugar from one pound to three-fourehs
Of a pound BY this saving we can
lisp win the wars
How TO Save Sugar: Put less sugar
in tea and coffee and dissolve COM
plctelv what YOU do use. Use less on
cereals. Do not frost cakes. Use
less candy.
Instead of sugar use cane. corn aud
maple syrups, honey. molasses and
fruit syrups To sweenten your CO.
reals serve them with syrup or with
sweet fruits. Use them to make deli
cious desserts-honey or corn syrup
for a delicate flavor, and molasses or
sorghum for a stronger one. Try mo-
1asses or syrup in Indian pudding and
brown pudding.
Date pudding is molasses pudding
which uses both syrup and sweet fruit.
Two cups milk. one-half cup corn or
maple syrup. IL seeded dates cut up
small, three tablespoons cornstarcn,
one-half teaspoon salt, one teaspoon
vanilla.
Mix the cornstarch with one-fourth
cup milk Heat the milk in double
boiler. Add the cornstarch. syrup,
dates and salt, and stir uptil thick.
cover and cook for ~ minutes. Add
the. vanilla and pour into a. dish To
/. cool. Serves five people. Prunes are
good instead of dates
Gingerbread is always liked and in
expensive--One cup cornmeal, one cup
wheat flour. two teaspoons cinnamon,
two teaspoons ginger, one-half tea
spoon salt one teaspoon baking pow
DER one teaspoon baking soda. one
cup molasses. one cup sour milk or
buttermillS. two tablespoons fat.
slit the dry ingredients and add
mo1asses, milk and fat. Beat well and
pour into creased pan. Bake rs min
utes Notice that this recipe uses corn
meal for half the wheat flour ordinar-
ily used.
Here is an excellent cake, though
not quite so sweet as with sugar
One fourth cup butter, oleomargarine
or other fat, two cups corn syrup, two
eess, three cups flour, one and one-half
tablespoons baking powder, one-fourth
teaspoon salt, one cup milk.
Cream the shortening, add the syrup
and the egg, and mix well. Add the
milk. Sift the baking powder and
flour together, add it slowly to the
mixture and beat. Bake in a moderate
oven as a loaf or layer cake or small
drop cakes. One-fourth cup of raisins
to the batter gives more flavor and
sweetness.
Popcorn-Pop the dried corn in a
regular pepper or covered iron fry
ing pan. shaking vigorously and TAX
ing care not to let it burn. A cup
OF dried corn will make three quarts
when popped. 1t is a good mixed with
a little salt or melted butter and
salt
To make a sweet of it. combine, With
syrup. Boil together one cup corr
syrup and one tablespoon vinegar unit
few drop harden in water. Pour over
the popped corn while the syrup is hot
This amount of syrup will cover three
quarts of popped corn. As soon as
the mass is cool enough to handle
grease the hands well and form into
balls.