The Farmington times., 1918-08-23

sugar.
II fruit Juices are canned for max
ing into Jelly during the winter
months much sugar will be saved.
The Juice should be strained and
cooked down so that 1t 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
JeIIes.
| II It is preferred to sweeten the
fruit when it is canned, white corn
syrup will be found to be the most
desirable of the sugar substitutes.
1t is cheaper and more plentiful than
maple syrup or honey, and it covers
UP the natural flavor Of the fruit less.
One cup OF corn syrup is more than
equai to one cup OF sugar In food
value, but it takes one and one-half
to one and two.thirds cups of syrup
to give the same degree of sweetness
as one cup OF sugar gives, II one is
satisfied with a less sweet product,
then, and does not mind the slight
corn syrup taste, corn syrup may be
substituted for sugar, cup for cup;
but most persons will be better
pleased If one cup OF corn syrup and
one.fourth cup Of sugar are used in
place of one cup of sugar One-fourth
| nF nP
syrup may be used in syrups when
corn syrup is used in place of sugar.
Thus, if your directions for making
the syrup to be used in making canned
peaches reads three cups of water
and one cup Of sugar brought to the
boil, use two and three.fourths cups
Of water, one cup of corn syrup and
one-fourth cup of sugar. For pre-
serves, In place Of one pound of sugar,
use two cups of corn syrup and one
half cup of sugar. Housekeepers
will need to vary the amount of sub
stitutes used and the proportion Of
corn syrup to sugar to suit the taste
Of the fanily and the delicacy of the
flavor of the fruit. Less corn syrup
can be used with those fruits which
have such delicate flavor that the
corn syrup taste predominates to such
an extent that it spoils the natural
flavor of the fruit.
Miss Lois Lhamon, home economics
instructor In the University of Mis-
souri,, has been experimenting with
corn syrup jelly. She made jelly,
using three-fourths cup OF white corn
syrup to one cup Of plum Juice.
cooked to 1O3 c., which had a good
texture. but a strong flavor. One
fourth cup Of sugar and one-half cup
OF corn syrup to one cup OF fruit juice
or one-half cup syrup and one'half
cup sugar to one cup of juice are
more desirable proportions from the
standpoint of flavor. She made good
plum butter by using three cups of
fruit pulp to two cups of corn syrup
and one-half cup of sugar. and good
orange marmalade and black berry
jam, by using all corn syrup in the
same proportion she would have used
sugar.
Cost OF Corn Syrup.
Corn syrup, bought IN ten-pound
cans, Is one.third to one I alf cheaper
than that bought in pound cans. II
bought in ten-pound cans 1t is no
more q pound than sugar. but since
two cups of sugar equal one pound,
while one and one-third cups of corn
syrup equal pound, one cup Of sugar
costs approximately 4ss cents while a
cup of white corn syrup costs 6A
cents. Even though American house
keepers pay for this substitute 1871
cents per pound for the equivalent of
sugar they are much better off finan.
cially than the women of the Allied
nations.
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