The Republican journal. [volume] (Belfast, Me.) 1829-current, 1918-09-05
How You Can Help.

There are three things which the aver
age American housekeeper, accustomed
to preserving quantity of fruit in her
own home, should do to help in a sugar
conservation program:
Preserve part Of the supply by meth
DDS requiring no sugar.
Preserve a part of the supply with a
greatly reduced amount of sugar.
Preserve a part of the supply by re-
placing some of the sugar ordinarily used
with other sWeeteners.
Where no Sugar is Used. Canning With
out Sugar.
Fruits may be canned by the usual
methods, using for the liquid, water alone
instead of syrup
Unsweetened fruit juice may be used
in place of syrup in canning fruit.
Unsweetened Juice concentrated to a
thin syrup may be used in place of sugar
in canning fruit
Fruits canned without sugar are not as
fine either in texture or in flavor as those
in which a moderate amount of sugar is
used. This is war measure and since
fruit and not sugar is the food to be pre-
served, we must make the sacrifice will
lingly The resulting product is as whole
some as the sweetened one would be and
it will keep equally well.
Fruit Juices.
The Juice may be extracted from fruit
and sterilized and canned or bottled for
future use. Canned fruit juices may be
used in beverages and desserts, and those
Juices made from fruits which contain
the necessary jelly making substances
may be made into Jelly later, when sugar
is more plentiful.
Fruit Syrups.
Fruit juices may be concentrated by
boiling to thin syrup and may be then
canned or bottled to be used in beverages,
as sauce for buildings and desserts.
Fruit Pastes or feathers.
Fruit juices or fruit pulps made by
cooking fruit until tender may be concen-
trated by boiling and then being spread
thin and dried by slow heat until dry and
firm enough to roll or cut in strips. These
pasteS or feathers may be used as con-
lection in place of candy or they may be
revived later by soaking them in water
and may be used as a sauce.
Dried Fruits.
Fresh fruits may be dried whole, in
halves or cut into smaller pieces. Home
for this purpose or slow oven may be
used.
When Little Sugar is Used.
If moderate amounts of sugar are OBJ
tainable and no individual uses more than
reasonable share of the present supply,
part of the fruit may be preserved with
some sugar.
Fruit may be canned with one-half or
one-fourth the usual amount of sugar.
The sweetness of tine syrup in which
fruits are canned may be reduced FIRE.
Quently this improves the quality and
real palatabilty of the product
In making jams, marmalades, and but
ters reduce the volume of fruit pulp one
third to one-half by boiling, then meas
ure and add only one-half sugar by weight
instead of the customary three-fourths.
Use Other Sweeteners Instead of Sugar.
Honey-If honey is obtainable it may
be used, weight for weight, to replace
part or all of the sugar in any given
recipe except in jelly making. 1t is
equally as sweet as sugar and may i've
the mixture decidedly honey flavor.
Three-fourths of cup of honey weighs
about as much as cup of sugar.
Observation-Disclosures may be used as a
substitute for sugar with such strong
favored fruits as plums or cranberries.
The flavor of the molasses remains prom
inent. However even with those fruits
TIE product may be Objectionable until a
taste has been cultivated for it. The ad-
dition of spices will help to mask the
flavor of molaSses.
Sorghum and other grain syrups-The
grain syrups are like molasses They
give decided flavor to the product which
may be Objectionable to those unaccus-
toned to food preserved in them. Spices
will aid in masking the flavor of these
syrups.
Glucose or corn syrup-These syrups
may be used to replace tbree-fourths OF
the sugar by weight in any given recipe
except jelly making. Three-fourths OF a
cup of these syrups weighs about as
much as a cup of sugar. Glucose or corn
syrups are appreciably less sweet than
sugar, honey or molasses. Sugar is IL
to times as sweet as these syrups