The globe-independent. (Hagerstown, Md.) 1943-19??, 1946-01-31
The Hornernaker's
Corner
By MARY DOUGLAS

Ills 10 Tic 1Sot Sety VI tAiC IAOtAA-
ig drive. If you haven't done So
be sure and get those spare gar
ments and other things SO badly
needed in the war torn lands, down
to the market house basement NOW.
The ability to adjust oneself and
ones need to an altered condition
is valuable asset. Homemakers
all over the world have done just
that during the war and in many
instances are. still doing it. In our
country the commodity that is still
on the ration sugar-is making
most of do quite bit of adjusting
in the sweetening line.
Honey, molasses, corn sirup,
maple sirup and maple sugar are
some of the substitutes that can be
used lin part or wholly in many
dishes, without too strenuous a pro-
test on the part of the family.
Other savers of sugar are, sweet,
or semi-sweet chocolate, marsh
mallows, candies, condensed milk,
prepared buildings, frosted, dried,
and canned fruits, jams jellies, mar
malades, etc. Honey is sweeter
than sugar-1A times as sweet,
sometimes more; corn syrup is a
bout 1/3 less sweet and so is mo-
lasses. Maple sugar and syrup are
about equal to sugar in sweetness.
Charts with definite rules for
substituting honey, syrup etc, for
sugar in baking are obtainable, but
if you wish to save materials you
will be wise to stick to especially
planned recipes, where the proper
balance of the ingredients used is
observed. Sugar intensifies the
flavor of the ingredients with which
it is combined. When sugar is lack
ing, substitutions other than a mere
sweetening must be considered if
the result is to be satisfactory.
You will ask, why bother with
sugar substitutes" The answer
is that many children and grown
ups as well, clamor for homemade
sweets, and it is sometimes ex-
pedient to use them. Here are two
reliable recipes for sugarless cakes:
Sugarless Yellow Cake
3 cups of sifted cake flour
u teaspoon of salt
3 teaspoons of baking powder
Y cup of butter or substitute
liz cups of white corn syrup
2 teaspoons of grated orange rind
u Teaspoon of almond extract or
2 teaspoons of vanilla
3 egg yolks
l cup of milk
8 egg whites
Method of Preparation
Sift the flour, salt and baking
powder together twice. Beat the
butter or other shortening until
creamy, add l cup of the corn
syrup, the orange rind and flavor
ing and beat until light. Add the
egg yolks and continue beating for
l minute. Stir in the dry ingred-
tents alternately with the milk,
beating the batter after each addi-
ton. Beat the egg whites until
stiff, not dry, then add the Il cup
of syrup, gradually beating all the
while. Fold these ingredients into
the batter, Bake in two creased,
9 inch, layer pans in a moderate
oven, about 375 degrees. When
cool place orange marmalade, Jelly,
or preserves between the layers.
Sugarless Chocolate Honey Cake
ia cups of sifted bread flour
teaspoon of soda
"a teaspoon of salt
u cup of butter or substitute
l teaspoon of vanilla
2/3 cup of honey
Z ounces of semi-sweet or sweet
chocolate
eggs
2/3 cup of water
Il cup Of nut meats or dates Cop
tionaD
Method of preparation - Sift the
dry ingredients together twice. Beat
the shortening until creamy, add the
vanilla and the honey. Add the
chocolate which has been melted
over hot water Beat in the eggs
one at a time Stir in the sifted
ingredients alternately with the
water. Beating well after each addi-
ton. Add the nuts, or dates = or
you can leave them off. Bake in two,
8-lnch layer pans in a 350-degree
oven for about 80 minutes. Can also
be baked in loaf pan.
SugarlesS Chocolate Icing
Melt 81 ounces of chocolate bits