The Washburn times. [volume] (Washburn, Wis.) 1896-1976, 1918-08-29
WOMEN COOK and
CAN WITH SIRUPS
Plan to Make Fruit Juices, But
tiers and PaSteS Without
Use of Sugar.
MANY OF FRUITS ARE DRIED
Over-Sweetening of Tea and Coffee Is
One of Our Greatest FauIts-Home
Demonstration Agents Use
Substitutes in Recipes.

Instead of letting the sugar short
age bother her, the resourceful house
wife is bending all efforts to learn the
best ways of using less sugar in her
cooking and preserving and of can
ming without it or with sugar substi-
tutes. She is drying many of the
fruits; she is learning to put up fruit
Juices and buffers and to make sirups
at home from sugar beets, ounces and
apples. She is substituting corn sirup,
molasses, maple strip, and honey for
sugar in her canning and general cook
ing, and she is making sugarless can
dies, fruit pastes and CONNECTIONS. Bull
letins telling how to carry out these
methods may be had free on applica>
ton to the United States department
of agriculture.
Sugar saving not only means cutting
down on consumption, but 1t also
means preventing waste. Americans
have allowed their fondness for sugar
to increase to the point where 1t has
passed extravaganza and become &C
tual waste. Over-sweetening of tea
and coffee is one of our great faults.
More than this, too often a good part
of the sugar is not dissolved and is
left in the bottom Of the cup to be
thrown away. Every housewife should
enforce the rule of zone teaspoonful
to the cupful or none at ALL" The
children as well as the grownups must
be willing to do without some of the
sweet things they want and every one
must be satisfied with much smaller
amounts of sweetening in general
cooking.
Serve fresh fruits without sugar in
stead of sweet buildings; have salads
often in place of desserts; use sweet
dried fruits like dates, raisins or figs
with the breakfast cereals, or little
strip in place of sugar. Use cake
sparingly and make it from recipes
that call for molasses or sirups-in-
stead of frosting spread it with a
little jam, fruit butter, or paste.
Canning Without Sugar.
Fruits canned without sugar keep
perfectly but will not have the fine
color and flavor which they would
have if packed in strip. They are very
good, however, when used in salads,
desserts, pie filings, ices and in fruit
punches. Fruit juices take no sugar
and their uses are just as varied dur
ing the winter months as are the
fruits put up unsweetened. In this
way, the juices are kept available for
jelly-making at future time when
sugar may be more plentiful.
Many home demonstration agents
have already substituted sirups sue
cessfully for sugar in their recipes for
canning and preserving. Very salts
factory results may be secured if when
one pound of sugar is called for in a
recipe two-thirds Of pound OF corn
strip is used and one-third Of pound
of sugar. Where sorghum and cane
sirups are used without first Clarity
ing the sirups the product will be
darker. These sirups, also, impart a
flavor which destroys the natural fruit
flavor, so the addition of spices to the
recipes is sometimes advisable. Honey
has been used successfully with cher
ries and peaches; in such cases the
amount of liquid called for in the