The Wilmington morning star., 1945-07-02
HOW TO STRETCH
SUGAR SUPPLIES
BY MARY E. THOMAS
N. C. State College

Now that the sugar obtained
with Stamp SO must last + o u
months instead of three, very
careful using of the five-pound-
per-person ration will be necessary
to prevent scraping the bottom of
the family sugar bowl before Sep
tember There is less sugar than
year ago-about 10 pounds less
per capita. Although home max
ers have done marvellous job OF
stretching the familys sugar sup
ply during the past several years,
curtailed supplies call for a still
better job this year.
Getting along with less sugar
means that we will eat fewer
sweets and use other foods to sup
ply the fuel or energy our bodies
need; and that we will Use more
substitutes for cane and beet sug-
ar to make those rat:oned ounces
go farther. Many of us do not need
all the sweets we are eating. Too
often sweets crowd out the pro-
tective foods that are essential to
sound healthy bodies. Lots of
fruits are naturally sweet and they
can make up for part of the slack
in your sugar bowl.
Serve Fresh Fruits
| During the summer months serve
fresh fruits in place of heavy des-
| a
salad topped with dressing mixed
with fruit juice does double duty
as a refreshing salad and des-
sert. The fuel or energy that sCg-
ar supplies in our diets can be OBJ
tanned just as well from such foods
as potatoes, corn, wheat, and 9TH
er cereals. A Well-balanced diet
that includes plenty of these foods
will give the average person all
the calories needed for healthy ac-
t:vity, and in addition will furnish
other food nutrients essential to
health that refined sugar lacks.
Fortunately for most of us who
like the flavor of sweets, sugar
isn't our only sWeetening. Honey,
corn syrup, sorghum syrup, and
molasses can be substituted o 7
cane or beet sugar. Most of these
sweetenings are not quite as sweet
as sugar and they rate little low
er in energy producing value. In
mineral content, though, some are
richer than refined sugar.
Other Sweetenings
The smart homemaker will use
these other sweetenings in place oil
refined sugar in her recipes but
she must know how to use them
if successful results are obtained.
In beverages, buildings, custards,
land sauces, corn syrup may be
used in place of sugar as the on
ly sweetening However, to get al
equally sweet product, twice as
much must be used. When corr
syrup is used all other liquids
called for in the recipe should
be reduced one fourth.
In mullins, plain cakes, and droI
cookies, coin syrup may be sub
stituted measure for measure fol-
sugar and the liquid in the recipe
reduced one-third.
Half sugar and half mollasses
may be used in recipes for choco
late cookies, cakes, and puddings
apple, pumpkin, and sweet pota
to pies. Molasses or sorghum syrur
really can do double duty jot
of adding flavor and sweetening a
the same time which is desirable ir
baked beans, ginger. bread, muf
fins, and other breads. A table
spoon of molasses stirred into {
glass Of milk and then poured
over a cereal, either cooked Of
ready-to-eat, adds nutritional val
ue as well as flavor.
When using honey in place O.
sugar in cake or cookie recipe
use cup for cup, reduce the liqu1e
one-ha1f cup for each cupful of hon
ey used and have the flour meas
urefnent scant. When baking
dough or batter containing honey
use a low moderate temperature
, about $50 degrees, because NIX
lures made with honey brown easl
,, ly. And, besides, high, INTENSE
; heat will change the flavor.
: Use honey to flavor and swee. =,
!, en- fruits, beverages, cereals' -
frozen desserts.
Sugar Saving Reminders
l. Serve fresh fruits o1ten, 60 =,
pecially in summer, lnsteau -
! heavy deserts that call tor susa !;
= Save syrup from canned 1rui'