Monroe City Democrat. (Monroe City, Mo.) 1888-1919, 1918-08-09

time given for fruit canned with
sugar.
II fruit Juices are canned for maxi
Ing Into Jelly during the winter
months much sugar will be saved
me Juice should be strained and
cooked down so that It is ready for
the addition of sugar for the last boil.
ing Jelly made during the winter
from such Juice will have the delight
ful fruit flavor of freshly made Jelly,
Corn Syrup for Fruits, Preserves and
Jelllea.
1t Is preferred to sweeten the
fruit when 1t 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 1t covers
up 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 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 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 IL one cup of corn syrup and
one'fourth cup Of sugar are used in
place of one cup Of sugar, One-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. 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 pound of sugar,
use two cups Of corn syrup and one
half cup of sugar. Houselkeepers
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 delicate flavor that the
corn syrup taste predominates to such
an extent that 1t 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 blackberry |
jam, by using all corn syrup in the
same proportion as she would have
used sugar.
Cost Of Corn Syrup.
Corn syrup, bought in ten-pound |
cans, is one-third to one half cheaper |
than that bought in pound cans II |
bought in ten,pound cans it is no |
more a 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 Az cents while a |
cup of white corn syrup costs 6%
cents. Even though American house
keepers pay for this substitute 1914
cents per pound for the equivalent of
sugar, they are much better off finan- |
cially than the women of the Allied |
/