The Lexington advertiser., 1945-05-31
BY Virginia M. Smith,
Home Demonstration Agent
sporins susm In Feeding Crowds

Sporting Susr In Feeding Crowds
To make sugar supplies 60 farther
industrial feeding specialists make
the following suggestions:
l. Save extra juice from canned
or cooked fruit. Use In sauce for
pudding and fritters; to moisten and
sweeten crumbs for brown betty; to
add flavor and sweetening to gelatin
desserts; to moisten and sweeten
diced fresh fruit in fruit cup.
2. Save crumbs from cake and
cookies to use in bread puddings.
Use of sweet crumbs in such mix
lures allows sugar to be cut in half.
8. Instead of cake frostings and
Filings, which call for considerable
sugar, spread warm cake with mar
malade, jam or preserves; serve
jelly rolls, custard-filled rolls, or
Boston cream cake instead Of FROST
ed cake. Sheet cakes require only
half as much frosting as layer cakes.
4. Use dried fruits, rich In natur-
al sugar, to add sweetness to des-
serts. Fill layer cake with chopped
dried fruit, mixed with nuts, and
moistened with honey or corn strip.
Make steamed dried fruit into fruit
whips, or filings for pies. turnovers
and tarts. Instead Of sugar in the
center Of baked apples or pears, fill
with raisins and corn sirup or honey,
or with mincemeat
5. Serve fresh fruits often a des-
sert. A tray or bowl Of fresh whole
fruit makes IN attractive counter
display. Fruit salad may take the
place Of a sweet dessert.
6. Add a bit of salt to frostings,
pie filings and puddings to accentu-
ate the sweetness.
z. Less sugar II needed 70 sweet
en- cooked fruit il sugar Il added af-
ter instead Of before cooking.
9. Use honey or maple sirup in
stead Of sugar to glaze sweetpota-
toes or baked ham: 70 sweeten bal-
"a .or son scustard; with nuts to make
saa1ce tor ice scream, Corns&arch or
tanioca cream pudding may be made
with half the usual Measure c& sug-
ar IL q tablespoon Of sirup = put In
the bottom Of each serving dish be-
fore filling with pudding.
JaR Ring Aspest
Jar rings for home canning this
year, though still made Of synthetic
and reclaimed rubber, will have bet
ter sealing quality generally and
less tendency to impart off-flavors
to food. This encouraging report
as the result of cooperative tests Of
1945 jar rings recently made by rep
resentatives Of the U. S. Department
of Agriculture, War Food Adminis-
tration, two state colleges and the
jar ring industry. Finding Of the
tests in brief were:
l. New jar rings are definitely
superior to 1943 rings, and an i'm
provement on those on the market
last year. However, home Gamers
are advised to continue last years
recommended practice of boiling
rings 10 minutes in quart Of water
containing one tablespoon Of soda
for each dozen rings and then rims
ing in boiling water.
2. Black, brown and red rings
proved equally satisfactory. Color
, has no practical bearing on quality.
8. All rings had satisfactory seal
ing quality.
4. All jar rings in their cartons
have . characteristic odor, but this
! does not necessarily give flavor to
the foods canned. Therefore, smell
ing new rings Is not reliable test
of whether or not they win irnpart
off-flavors to foods.
Souk Before Setting
Eaf0ro coffiuc tomato ovrplant