Jackson advocate. [volume] (Jackson, Miss.) 1939-current, 1942-04-04

THE SUGAR BOWL rs DUE TO
BE REDUCED this year because no
sugar at all can reach us from the
Philippines. Shipping shortages may
, cut Hawaiian imports in half. More
molasses to make industrial alcohol
and sugar for lend lease shipments
may take large part of this
years G u b n sugarcane. So
there seems to be no doubt about
it. There's less sugar for the con-
sumner and Wen have to adapt to
the situation, that's all. We must
manage to survive on one third less
sugar than usual That means that
we'll eat fewer sweets and use 9TH
er foods to supply the fuel or
energy our bodies need, and next
that We'll learn how to substitute
other sweetings for cane or best
sugar.
WE REALLY HAVEN'T NEEDED
aall the sweets we're accustomed to
eating, anyway. We sometimes let
them crowd out the protective foods
that are essential to sound, healthy
bodies. Many fruits are naturally
sweet and they can take up the
slack in your sugar bowl very nice
~. Dried apricotS and dried peaches
make good smacks just as they
come: cooked they make desserts
that don't need sugar. The fuel or
energy. supplies in the daily diet
we can get just as well from other
starchy foods like potatoes, beets,
corn, wheat. and cereals. A we'll
balanced diet that includes these
foods will give. all the energy one
needs for healthy activity.
THEN, OF COURSE, SUGAR
NEVER WAS our only sweetening.
corn syrup, corn sugar, maple SUI
gar and syrup, sorghum syrup can
all substitute for cane or beet sugar
TO some degree. However, my friends,
Mr.. Henderson has not come around
to putting a ceiling on prices of
these substitutes SO you had better
watch prices.
YOU WILL HAVE TO LEARN
how to use the substitutes. They are
less sweet both by measure and by
weight than sugar, so you have to
use more of them. In beverages,
buildings, custards, and sauces, corn
syrup may be used. Used twice as
much to get an equally sweet pro-
duct, 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 i'm
prove their texture as well as sweet
en-.
MOLASSES is THE SECRET of
success in gingerbread, baked beans.
Indian buildings, Boston brown
bread, and many cakes and cookies
In most of these recipes, you can
use sorghum instead. Maple sugar
can be substituted for granulated
sugar IN recipes where you'd like
maple flavor You can use one and
one third cups of maple sugar for
each cup of white sugar and the
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 cheese. or
peanut butter, it is a fine sandwich
1hllng. 1t is a good sauce for ice
cream. One fifth 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. l13 called Honey and Some
OF Its Uses It's free, the leaflet.
not the honey.