Mansfield mirror. (Mansfield, Wright County, Mo.) 1908-1957, 1919-01-09

sugar.
II fruit juices are canned for maxi
ing into jelly during the winter
months much sugar will be saveds
The Juice should be strained and
cooked down so that II is ready for
the addition of sugar for the last bofls
ing. Jelly made during the winter
from such Juice will have the delights
full fruit flavor of freshly made Jelly.
Corn Syrup for Fruits, Preserves and
JsIIles.
II II is preferred to sweetsn the
fruit when it Ia canned, white corn
syrup will be found to be the most
dssira BILE Of the sugar substitutes
II Is cheaper and more plentiful than
maple syrup or honey. and It covers
up the natural flavor Of the fruit leBsl
One cup Of corn syrup is more than
equal to one cup Of sugar in food
value, but it takes one and one-halN
TO n and two-thirds cups Of syruW
to give the same degree Of swsetnessi
a. one cup OF sugar gives. II q ID
satisfied with q less sweet productJ
then. and does not mind the sfxht
corn syrup taste, corn syrup may be
substituted for sugar. cup for cuDL
but most persons will be bsttes'
pleased If 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, II your directions for makino
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 cupA
Of water. one cup Of corn syrup and
one-fourth cup Of sugar. For pres
serves, in place Of M pound Of sugar
use two cups of corr syrup and ONE
half cup of sugar. Housekeeping
will need to vary the amount Of sub
stitutcs used and the proportion Of
corn syrup 10 sugar to suit the taste
of the family and the delicacy OF the
flavor Of the fruit. Less corn syrup
cen be used with those fruits which
have such a delicate flavor that the
corn syrup taste predoninates 10 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 bsen experimenting with
corn syrup Jelly. She made jellys
using three.fourths cup Of white corn
syrup to one cup OF plum Juice.
cooked to 103 c., which had a good
texture. but a strong favor. One.
fourth cup of sugar and one-half cup
Of corn syrup TO one cup OF fruit Juice
or ons-half cup syrup and one.haio
cup sugar to q cup Of juice are
more desirable proportions from the
standpoint of flavor. she made good
plum butter by uains three cups Of
fruit pulp TO two cups Of corn syrup
and one-half cup OF sugar. and good
orange narnalsde and black berry
jam, BY using all corn syrup in tho
same proportion she would have used
sugar.
Cost Of Corn Syrup.
Corn syrup. bought N eenpound
cans, Is one-third to one-half cheaper
than that bought In pound cans. -
bought In ten-pound q II b nd
more 4 pound than sugar, but sincS
two cups Of sugar equal one poundt
while one and one-third cups Of corn
syrup equal a pound. one cup Of sugar
costs approximately ~ cents while q
cup Of white corn syrup costs ~
cents. Even though American house,
keepers pay for this substitute l31l
cents per pound for the equivalent 81
sugar they are much better off Anani
chlly than the ONE Of the Allied
nations.