The Republican. [volume] (Oakland, Md.) 1877-current, 1942-03-19
Homemakers' Column
Edited by Mariana Lee Long,
Home Demonstration Agent,
Oakland, Maryland.
CONSERVING SUGAR

ANOH S4AeAI GilC NAHUM OWCCI lOOlll
is undergoing a little discipline, many
homemaker is working out ways to
make her sugar supply go further.
Restricting retail sugar purchases
may be bit inconvenient at first, but
it can hardly be regarded as kitchen
catastrophe.
In the first place, we can get along
on a lot less sugar than we have been
eating, and still have nutritious meals
that taste good.
For, as far as actual food value is
concerned, sugar is not an indispensa-
BILE item in the diet for most of US.
Sugar supplies food energy in an ex-
ceedingly palatable form. But as far
as energy from food goes, any re-
duction in sugar can easily be taken
care of by increasing quantities of
other energy giving foods in the diet.
There are many other inexpensive en-
ergy-giving foods that supply, in ad-
dition, valuable vitamins and miner
ais. Whole-grain cereals are one such
food group. Starch vegetables and
dried fruits are others.
Although sugar is quicker source
of energy than most foods-that is it
can be digested and used by the body
rapidly-most of US do not work at
hard physical labor for long periods of
time and have no special need of
quick energy.
Therefore, cutting down on sugar
means little more to most of US than
cutting down on a flavor that is par
ticularly pleasing. And, with a little
thought, the homemaker can cut the
sugar in her meals to the necessary
amount in comparatively painless
ways.
Following are suggestions for re-
ducing the amount of sugar used:
Keep weather eye open for out
and-out sugar wastes. One of the
most obvious sugar wastes, of course,
is the undissolved sugar in the bottom
of cup of coffee or tea. Other wastes
of sugar are over-sweetened foods,
cake failures or failures of any pro-
duct that contains sugar.
Next, cut down on sugar in least
noticeable ways. Experiment to see
if the amount of sugar you've been
putting on your breakfast cereal or
in your coffee is just a matter of habit
whether you could be just as happy
with half a teaspoon or so less. If the
breakfast cereal is topped with dried
fruit, you need less sugar than for
plain cereal.
In fact, when it comes to eating less
sugar, we might take a tip from the
diets that are recommended for chill
dren. Little sugar is given to child
early in life, so he can learn to like
the natural taste of foods undisguised.
And his sweets are kept simple
served to him either for dessert or just
shortly after a meal. Sweets are such
concentrated foods that they tend to
take the edge off the appetite-make
children or adults less hungry for other
foods they need
Try eating fewer rich desserts, few
er pastries and very sweet cakes.
Fresh fruits are among the most nu-
/ tritious and desirable of desserts, and
they carry their own sugar. Canned
fruits also come in the class of not
too-rich desserts. Dried fruits are one
of the best sources of natural sugar. A
pudding made with raisins or dates
for instance, needs less sugar for
sweetening than a plain pudding.
Finally, add variety and supple.
ment the weekly white refined sugar
with other naturally sweet foods
Available now are honey, cane sirups
molasses, sorghum, corn strip anC
maple sirup. Molasses, cane sirups anc
sorghum contain a good deal of cal.
cium and iron.
Recipes using maple sugar and ma
pie sirup::
Baked Beans
One quart cooked soup beans, u c
chill sauce or tomato catsup, ] cup
maple sirup, few grains pepper, / tea.
spoon salt, Il lb. bacon or ham.
Add salt and pepper to beans. Put
layer of beans in baking dish. Ado
one-fourth Of maple strip, onc-fourtt
of catsup and few slices of bacon OF
thinly sliced ham. Add second layer
same as first. Repeat until all has beer
added, having the bacon or ham or
top. Cover with water and bake in slow
oven (250-350 degrees F.) four hours
If beans are soft before baking do moi
add as much water and bake two OF
three hours.-By V. R. Bishoff, Gar.
rett county.
Candied Sweet Potatoes or Carrots
Place either raw or partly cooked
sweet potatoes or carrots in a baking
dish and add maple sirup and enough
butter to keep vegetable from bccom.
ing dry. Cook until vegetable is ten.
der, basting from time to time with
the strip.