Arkansas State press. [volume] (Little Rock, Ark.) 1941-1959, 1942-04-03
LISTEN PLEASE
BY Patsy Graves far AMP

go az AOIt Tilt
ing was a reali y, but in case
you've forgotten here goes again
In normal times, sugar from the
Philippines and Hawaii. from Gu.
ba, Puerto Rico and other Garth.
bean areas pug the sugar from
bean areas plus sugar cane and
beets, filled the American sugar
bowl to overlooking.
THE SUGAR BOWL is DUE
TO BE REDUCED this wear be.
cause no sugar at all can reach
Us from the Philippines. Shipping
shortages may cut Hawaiian i'm
ports in half. More molasses To
make Industrial alchol and sugar
Tor lend lease shipments may take
large part of this years Cuban
sugar cane. So there seems to be
no doubt about it. There's lesa
sugar for the consumer and well,
have to adapt to the situation
mats all, We must manage to
survive ON one third less sugar
than usual, That means that we'll
eat fewer swee.s and use other
foods to supply the fuel or energy
our bodies need, and next that
wen learn how to substitute other
swectiaings for cane or beet al.
gar,
WE REALLY HAVEN'T NEED
ED all the sweets we're accustom.
cd 10 eating, anyway. We some-
umes let them crowd out the pro-
teetiye foods that are essential to
sound, HEALTHY bodies. MANY fruits
are naturally sweet and they can
take up the slack in your sugar
oo"l very nicely. Dried apricots
and dried peaches make good
sracks Just as they come; cooked
they make dess rts that don't need
sugar The fuel or ENERGY sup-
plies in the daily dict we can pet
Just as well from other starchy
foods like potatoes, heets, corn.
wheat and cereals. A well balanced
diet that includes IL csc foods will
give all the energy one needs for
healty activity.
THEN OF COURSE, SUGAR
NEVER WAS our only sweeting
Honey corn syrup, corn sugar,
maple sugar and syrup, sorghum
syrup can all substitute for cane
or beet sugar to some degree.
However, my friends, Mr. Hen
darson, has not come around to
putting ceiling on prices Of these
substitutes so you had better
watch prices.
YOU WILL HAVE 10 LEARN
how to use the substitutes. They
are less sweet both by measures
and by weight than sugar, so you
have to use more Of them. In be-
verages, buildings, custards, and
sauces, corn syrup may be used.
Use twice " musApto get~~~suu
ualiy sweet product, and reduce all
the other liquids one fourth
IN MUFFINS, PLAIN CAKES,
DROP COOKIES, substitute corn
syrup measure for measure, for
sugar. and reduce the LIQUID by
one third. In very sweet cakes and
candy, you can replace one fourth
OF the sugar called for with an
equal amount Of corn syrup but
reduce your liquid one third. Half
the sugar in stewed fruits may be
replaced with corn syrup. Frozen
desserts can take one fourth corn
syrup, which will improve their
texture as well as sweeten.
MOLASSES IS THE SECRET
OF success in gingerbread, baked
b ans, Indian buildings, Boston
brown bread and many cakes and
cookies. In most of these recipes,
you can use sorghum instead. Ma
pie sugar can be substituted for
graduated sugar in recipes where
you'd like a maple flavor. You
can use one and one third cups of
maple sugar for each cup of white
sugar tie recipe calls for. Honey,
the oldest Of sweets, can be used
IN many ways. 1t is delicious
spread for bread, in combination
with nuts, chopped fruits, cream
chcese, or peanut butter, It is
ilne sandwich filling. 1t is a good
sauce for ice cream. One fit.h Of
honey is water, so the liquid in the
recipe must be reduced.
Write the U. S. Department Of
Agriculture, Washington, for Leaf
let No. 113 callod "Honey and
Some Of its Uses" It's free, the
leaflct, nd the honey.
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