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SAVE SUGAR

_REASONS WHY OUR GOVERNMENT ASKS US TO SAVE SUGAR WITH PRACTICAL
RECIPES FOR SUGARLESS DESSERTS, CAKES, CANDIES AND PRESERVES._

One ounce of sugar less per person, per day, is all our Government
asks of us to meet the world sugar shortage. One ounce of sugar equals
two scant level tablespoonfuls and represents a saving that every man,
woman and child should be able to make. Giving up soft drinks and the
frosting on our cakes, the use of sugarless desserts and confections,
careful measuring and thorough stirring of that which we place in our
cups of tea and coffee, and the use of syrup, molasses or honey on our
pancakes and fritters will more than effect this saving.

It seems but a small sacrifice, if sacrifice it can be called, when
one recognizes that cutting down sugar consumption will be most
beneficial to national health. The United States is the largest
consumer of sugar in the world. In 1916 Germany’s consumption was 20
lbs. per person per year, Italy’s 29 to 30 lbs., that of France 37,
of England 40, while the United States averaged 85 lbs. This enormous
consumption is due to the fact that we are a nation of candy-eaters.
We spend annually $80,000,000 on confections. These are usually eaten
between meals, causing digestive disturbances as well as unwarranted
expense. Sweets are a food and should be eaten at the close of the
meal, and if this custom is established during the war, not only
will tons of sugar be available for our Allies, but the health of the
nation improved.

The average daily consumption of sugar per person in this country is 5
ounces, and yet nutritional experts agree that not more than 3 ounces
a day should be taken. The giving up of one ounce per day will,
therefore, be of great value in reducing many prevalent American
ailments. Flatulent dyspepsia, rheumatism, diabetes, and stomach
acidity are only too frequently traced to an oversupply of sugar in
our daily diet.

Most persons apparently think of sugar merely as a sweetening agent,
forgetting entirely the fact that it is a most concentrated food.
It belongs to what is called the carbohydrate group, upon which we
largely depend for energy and heat. It is especially valuable to
the person doing active physical work, the open-air worker, or the
healthy, active, growing child, but should be used sparingly by other
classes of people. Sugar is not only the most concentrated fuel food
in the dietary, but it is one that is very readily utilized in the
body, 98 per cent. of it being available for absorption, while within
thirty minutes of the time it is taken into the system part of it is
available for energy.

As a food it must be supplied, especially to the classes of people
mentioned above, but as a confection it can well be curtailed. When it
is difficult to obtain, housekeepers must avail themselves of changed
recipes and different combinations to supply the necessary three
ounces per day and to gain the much-desired sweet taste so necessary
to many of our foods of neutral flavor with which sugar is usually
combined.

Our grandmothers knew how to prepare many dishes without sugar. In
their day lack of transportation facilities, of refining methods and
various economic factors made molasses, sorghum, honey, etc., the
only common methods of sweetening. But the housekeeper of to-day knows
little of sweetening mediums except sugar, and sugar shortage is to
her a crucial problem. There are many ways, however, of getting around
sugar shortage and many methods of supplying the necessary food value
and sweetening.

By the use of marmalades, jams and jellies canned during the season
when the sugar supply was less limited, necessity for the use of sugar
can be vastly reduced. By the addition to desserts and cereals of
dried fruits, raisins, dates, prunes and figs, which contain large
amounts of natural sugar, the sugar consumption can be greatly
lessened. By utilizing leftover syrup from canned or preserved fruits
for sweetening other fruits, and by the use of honey, molasses, maple
sugar, maple syrup and corn syrup, large quantities of sugar may be
saved. The substitution of sweetened condensed milk for dairy milk
in tea, coffee and cocoa—in fact, in all our cooking processes where
milk is required—will also immeasurably aid in sugar conservation.
The substitutes mentioned are all available in large amounts. Honey
is especially valuable for children, as it consists of the more simple
sugars which are less irritating than cane sugar, and there is no
danger of acid stomach from the amounts generally consumed.

As desserts are the chief factor in the use of quantities of sugar
in our diet, the appended recipes will be of value, as they deal with
varied forms of nutritious, attractive sugarless desserts. It is only
by the one-ounce savings of each individual member of our great one
hundred million population that the world sugar shortage may be met,
and it is hoped every housekeeper will study her own time-tested
recipes with the view of utilizing as far as possible other forms of
sweetening. In most recipes the liquid should be slightly reduced in
amount and about one-fifth more of the substitute should be used than
the amount of sugar called for.

With a few tests along this line one will be surprised how readily
the substitution may be made. If all sweetening agents become scarce,
desserts can well be abandoned. Served at the end of a full meal,
desserts are excess food except in the diet of children, where they
should form a component part of the meal.

[Illustration]

SUGARLESS DESSERTS

CRUMB SPICE PUDDING

1 cup dry bread crumbs
1 pint hot milk

Let stand until milk is absorbed.

1/4 teaspoon salt
1/2 cup molasses
1/4 teaspoon cinnamon
1 egg
1/2 teaspoon mixed spices, cloves, nutmeg, allspice, mace and ginger
2/3 cup raisins, dates and prunes (steamed 5 minutes)

Mix and bake 45 minutes.

TAPIOCA FRUIT PUDDING

1/2 cup pearl tapioca or sago
3 cups water
1/4 lb. dried apricots, prunes, dates or raisins
1/8 teaspoon salt
2 tablespoons fat
1/2 cup corn syrup

Soak fruit in water 1 hour. Add other ingredients. Cook directly over
fire 5 minutes, then over hot water until clear, about 45 minutes.

MARMALADE PUDDING

6 slices stale bread
1/4 cup fat
2 egg yolks
1 tablespoon corn syrup
1/8 teaspoon salt
1 cup milk
1 cup marmalade or preserves

Mix eggs, corn syrup, salt and milk. Dip bread and brown in frying
pan. Spread with marmalade or preserves. Pile in baking dish. Cover
with any of the custard mixture which is left. Cover with meringue.
Bake 15 minutes.

PRUNE ROLL

2 cups whole wheat flour
1/2 cup milk
1 tablespoon fat
2 tablespoons sugar
1/8 teaspoon salt
1 egg
1/2 lb. washed and scalded prunes, dates, figs or raisins
2 teaspoons baking powder

To prunes, add 1/2 cup water and soak 10 minutes. Simmer in same water
until tender (about 10 minutes). Drain prunes and mash to a pulp.
Mix flour, baking powder and salt. Add beaten egg and milk. Mix to
a dough. Roll out thin, spread with prune pulp, sprinkle with two
tablespoons sugar. Roll the mixture and place in greased baking dish.
Bake 30 to 40 minutes. Take half cup of juice from prunes, add 1
tablespoon corn syrup. Bring to boiling point. Serve as sauce for
prune roll.

MARMALADE BLANC MANGE

1 pint milk
1/8 cup cornstarch
2 yolks of eggs
1/3 cup orange marmalade
1/2 teaspoon vanilla
Few grains of salt

Mix cornstarch with 1/4 cup of cold milk. Scald rest of milk, add
cornstarch, and stir until thick. Cook over hot water 20 minutes.
Add rest of ingredients. Cook, stirring 5 minutes. Chill and serve
with two whites of eggs, beaten stiff, to which has been added 2
tablespoons orange marmalade. Two ounces grated chocolate and 1/3
cup corn syrup may be substituted for marmalade.

COFFEE MARSHMALLOW CREAM

2 cups strong boiling coffee
2 tablespoons gelatine (granulated)
2 tablespoons cold water
1/4 cup corn syrup
1 cup condensed milk
1/2 teaspoon vanilla

Soak gelatine in cold water until soft. Add coffee and stir
until dissolved. Add other ingredients. Chill. One-quarter cup of
marshmallows may be cut up and added just before chilling.

FRUIT PUDDING

2 cups of left-over canned fruit or cooked dried fruit
2 cups of the juice or water
1/4 cup corn syrup
2 tablespoons gelatine
1 tablespoon lemon juice

Soften the gelatine in 2 tablespoons of the juice or water. Add the
rest of the fruit after it has been heated. When the gelatine is
dissolved, add the fruit, lemon juice and corn syrup. Pour in mold.

CEREAL AND DATE PUDDING

1 cup cooked cereal
2 cups milk
1-1/2 tablespoons fat
1 cup dates
1/4 cup corn syrup
1/2 teaspoon salt
1 teaspoon grated lemon rind
1/2 teaspoon vanilla
1 egg

Cook over hot water until thick, and boil or bake 20 minutes. Serve
with hot maple syrup.

BAKED APPLES WITHOUT SUGAR

Fill cored apples with 1 tablespoon honey, corn syrup, chopped dates,
raisins, marmalade, or chopped popcorn mixed with corn syrup in
the proportion of two tablespoons of syrup to a cup of corn. Put
one-quarter inch of water in pan. Bake until tender and serve apples
in pan with syrup as sauce.

APPLES AND POPCORN

Core apples. Cut just through the skin around the center of the apple.
Fill the center with popcorn and 1 teaspoon of corn syrup. Bake 30
minutes.

MAPLE RICE PUDDING

1/2 cup rice
1-1/2 cups milk
1/4 teaspoon cinnamon
1/8 teaspoon salt
1/3 cup maple syrup
1/2 cup raisins
1 egg

Cook in top of double boiler or in steamer 35 minutes.

ECONOMY PUDDING

1 cup cooked cereal
1/2 cup corn syrup
1/4 teaspoon mapline
1/2 cup milk
1/2 cup chopped nuts
1/2 cup raisins or dates
1 egg

Cook in double boiler until smooth. Serve cold with cream or place in
baking dish and bake 20 minutes.

OATMEAL AND PEANUT PUDDING

2 cups cooked oatmeal
1 cup sliced apple
1 cup peanuts
1/2 cup raisins
1/3 cup molasses
1/2 teaspoon cinnamon
1/8 teaspoon salt

Mix and bake in greased dish for 30 minutes. Serve hot or cold. This
is a very nourishing dish.

CHOCOLATE BLANC MANGE

1 pint milk
1/3 cup cornstarch
1/3 cup corn syrup
1 egg
1 teaspoon vanilla
1/8 teaspoon salt
2 oz. grated chocolate

Mix cornstarch with 1/4 cup cold milk. Scald rest of milk. Add
cornstarch. Cook until thick. Add a little of the hot mixture to
the chocolate when melted. Mix all ingredients and cook 5 minutes,
stirring constantly. Chill and serve with plain or chopped nuts.

OATMEAL FRUIT PUDDING

2 cups cooked oatmeal
1/8 cup molasses
1 cup raisins
1/8 teaspoon salt
1/2 cup chopped nuts
1 egg (beaten)

Mix well. Bake in greased baking dish 30 minutes

JELLIED PRUNES

1/2 lb. prunes
2-1/2 cups cold water
2 tablespoons granulated gelatine
1/2 cup corn syrup or 1/4 cup sugar
2 teaspoons grated lemon or orange rind

Soak washed and scalded prunes in 2 cups cold water 10 minutes. Simmer
until tender (about 10 minutes). Soak gelatine in 1/2 cup cold water.
When soft, add to hot prune mixture. When gelatine is dissolved, add
other ingredients and place in mold. Chill, and stir once or twice
while chilling to prevent prunes settling to bottom of mold.

APPLE PORCUPINES

Core 6 apples. Cut line around apple just through skin. Fill center
with mixture of one-quarter cup each of dates, nuts and figs or
marmalade, to which has been added one-quarter cup corn syrup or
honey. Bake 30 minutes with one-quarter inch water in baking pan.
Stick outside of apple with blanched almonds to make porcupine quills.

SCALLOPED FRUIT PUDDING

2 tablespoons melted fat
2 cups crumbs
1/2 cup of fruit juice or water
1/4 cup corn syrup
2 cups of left-over canned or cooked dried fruit

Put one-quarter of the crumbs on the bottom of a buttered baking pan.
Cover with one-half the fruit, one-half the corn syrup, one-half the
liquid, one-quarter of the crumbs; the other half of the fruit, juice
and corn syrup, and the rest of the crumbs, on top. Bake 20 minutes in
a hot oven.

PRUNE FILLING FOR PIE

1/2 lb. pitted prunes
1/3 cup corn syrup, or 2 tablespoons sugar
1 cup water
2 teaspoons lemon rind
1/2 tablespoon fat
1 tablespoon cornstarch

Wash and scald prunes. Soak ten minutes in the water. Simmer until
tender. Rub through colander. Add other ingredients, well blended.
Bring to boiling point. Use as filling for pastry.

APPLE AND DATE FILLING

2 cups apples
1 cup dates
1 tablespoon, fat
1 teaspoon lemon rind
1/4 cup water

Mix all and use as filling for double crust, or cook until apples are
tender. Mix well and use as filling for tarts, etc.

LEMON FILLING FOR PIE

1-1/2 cups corn syrup
1-1/2 cups water
1/3 cup cornstarch
2 eggs
1 tablespoon lemon rind
1/2 cup lemon juice (2 lemons)
1/8 teaspoon salt

Mix cornstarch and 1 cup water. Add to corn syrup. Cook over
direct flame until thick. Cook over hot water 20 minutes. Mix other
ingredients. Add one-half cup water and add to other mixture. Cook 5
minutes and use as filling—hot or cold.

SOUR CREAM FILLING FOR CAKE

1 cup sour cream (heated)
1 cup chopped nuts
2 tablespoons corn syrup
1 teaspoon gelatine
2 tablespoons cold water

Soften gelatine in cold water. Add heated cream and when dissolved add
other ingredients. Chill and use for cake filling. This is a good way
of using up leftover cream which has turned.

MOCK MINCE MEAT FILLING FOR PIE

1 cup cranberries, chopped
1 cup raisins
1 cup corn syrup
2 tablespoons flour mixed with 1/4 cup cold water
2 tablespoons fat

Mix all. Bring to boiling point and place in double crust pastry or
cook until thick and use as filling for tarts.

PUMPKIN FILLING FOR PIE

2 cups stewed pumpkin
1 cup corn syrup
1 egg
2 tablespoons flour
1 teaspoon cinnamon
3/4 teaspoon nutmeg
1/4 teaspoon allspice
1/8 teaspoon ginger
1 teaspoon vanilla
1/8 teaspoon salt
1-1/2 cups milk

Mix all ingredients and bake in double crust pastry, or cook and serve
in cooked single crust with meringue.

MERINGUE FOR CHOCOLATE, LEMON OR PUMPKIN PIE

2 egg whites
2 tablespoons corn syrup

Beat whites until very stiff. Add corn syrup by folding in. Do not
beat.

WHEATLESS, EGGLESS, BUTTERLESS, MILKLESS, SUGARLESS CAKE

1 cup corn syrup
2 cups water
2 cups raisins
2 tablespoons fat
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1-1/2 cups fine cornmeal, 2 cups rye flour; or, 3-1/2 cups whole
wheat flour
1-1/2 teaspoons baking powder, or, 1/2 teaspoon soda

Cook corn syrup, water, raisins, fat, salt and spices slowly 15
minutes. When cool, add flour, soda or baking powder, thoroughly
blended. Bake in slow oven 1 hour. The longer this cake is kept, the
better the texture and flavor. This recipe is sufficient to fill one
medium-sized bread pan.

SOUR MILK GINGER BREAD

2 tablespoons fat
1/4 cup molasses
1 egg
1/2 teaspoon salt
1/2 cup sour milk
1 teaspoon soda
2 cups whole wheat flour
1 teaspoon ginger

Mix soda and molasses. Add other ingredients. Bake in muffin pans 20
minutes or loaf 40 minutes.

MAPLE CAKE

1/4 cup fat
1 cup corn syrup
1-1/2 teaspoons mapline
1 egg
1 teaspoon baking powder
1-1/4 cups whole wheat flour
1/4 teaspoon soda
1/4 cup milk
1/2 teaspoon vanilla
1/2 cup coarsely cut nuts

Cream fat, syrup and mapline. Add beaten egg. Sift dry ingredients
and add alternately with milk. Add flavoring and nuts last. Beat well.
Bake 20 minutes in layer pan. This quantity makes one layer.

COCOANUT SURPRISE

6 slices of bread cut in half
1/2 cup of milk
1 egg yolk
1 tablespoon corn syrup
2 tablespoons cocoanut
Tart jelly

Mix milk, egg yolk and corn syrup. Dip bread in this mixture and brown
in frying pan, with small amount of fat. Spread with currant or other
tart jelly, preserve or marmalade. Sprinkle with cocoanut and serve as
cakes.

SOY BEAN WAFERS

1 cup soy beans, finely chopped
1/2 cup butter or shortening
1/4 cup sugar
1/3 cup corn syrup
1/2 teaspoon lemon or vanilla
1/2 cup flour
1 egg
2 teaspoons baking powder

Soak beans over night, boil for 1 hour. Drain. Cool and put through
food-chopper. Cream butter and sugar, add beans, egg. Sift flour with
baking powder and add to first mixture. Drop by teaspoonfuls on a
baking sheet and bake 8 minutes in a hot oven.

APPLE SPICE CAKE

1/2 cup fat
1/2 cup sugar
1 beaten egg
1/3 cup molasses
1/2 cup tart apple sauce
1/2 cup raisins, dates, prunes or currants (chopped)
1-1/2 cups flour
1/2 teaspoon allspice
1/4 teaspoon cloves
1/2 teaspoon nutmeg

Cream fat and sugar. Add egg. Alternate dry ingredients (which have
been sifted together) with the liquid. Add fruit last. Beat well. Bake
as loaf about 15 minutes, or in muffin pans about 25 minutes.

CRISP GINGER COOKIES

1 cup of molasses
2 tablespoons of fat
1 teaspoon soda and 1 teaspoon water (hot)
1 cup of flour
1 tablespoon ginger
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon salt
About 3 cups flour

Heat molasses and fat until fat is melted. Sift spices with one cup of
flour. Dissolve soda in one teaspoon of hot water. Combine all and add
enough more flour to make dough stiff enough to roll out. Bake 12 to
15 minutes in moderate oven.

SOFT CINNAMON COOKIES

1 cup molasses
2 tablespoons fat
1/2 cup boiling water
1 cup flour
1 teaspoon soda
1/2 teaspoon ginger
2 tablespoons cinnamon
1/8 teaspoon salt
1/2 teaspoon of cloves

Mix molasses, fat, and boiling water. Sift dry ingredients. Add the
liquid. Add enough more flour (about four cups) to make dough stiff
enough to roll out. Cut and bake about 15 minutes in moderately hot
oven.

WARTIME FRUIT CAKE

1 cup honey or corn syrup
1 tablespoon fat
1 egg
2 cups flour
1 teaspoon cinnamon
1 teaspoon cloves
1/8 teaspoon salt
1 cup chopped dates, figs, prunes or raisins
3/4 teaspoon soda
2/3 cup milk

Cream fat, honey and egg. Sift dry ingredients. Add alternately with
milk. Bake in loaf 45 minutes in moderate oven.

HOT WATER GINGER CAKES

1-1/2 cup molasses
3/4 cup boiling water
2-1/2 cups flour
1-1/8 teaspoons soda
1-1/2 teaspoons ginger
3/4 teaspoon salt
1/4 cup fat

Sift dry ingredients. Mix fat, molasses and boiling water. Add dry
ingredients. Beat briskly for a few minutes, and pour into greased
muffin pans. Bake twenty to thirty minutes in moderate oven.

SPICED OATMEAL FRUIT CAKES

1-3/4 cups whole wheat flour
3/4 cup cooked oatmeal
2/3 cup corn syrup
1/2 cup raisins, dates, prunes or figs
1/4 teaspoon soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
3 tablespoons fat

Heat the corn syrup and fat. Sift dry ingredients and add to first
mixture. Add fruit last. Bake in muffin pans for 30 minutes.

FRUIT WONDER CAKES

1 doz. salted wafers
1/3 cup chopped dates
1/3 cup chopped nuts
1 egg white
2 tablespoons corn syrup
1/2 teaspoon vanilla

Beat egg white until very stiff. Add other ingredients and place on
the wafers. Place under broiler until a delicate brown.