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Show r " 1 By Mrs. Julia Kiene Westinghouse Home Economist Short of Sugar? Switching to honey and corn j syrup as substitutes for sugar in I cooking was no trick at all, thanks i to some hints I picked up. They : f I all "work" Deau-tifully. Deau-tifully. Honey must be used with judgment, judg-ment, of course, but you can't go wrong if you remember re-member these essential es-sential facts: (a) 1 cup of honey weighs 12 ounces of which not quite 15 is water; (b) 1 cup of sugar weighs 7 ounces. In re- I Mrs. Kiene i placing sugar with honey in a cake or cookie recipe, the amount of liquid should be reduced one-fifth of a cup for each cup of honey used. After measuring the liquid used, remove 3 tablespoons, plus 1 teaspoon, of the liquid for each cup of honey used. An easy way to measure honey is with a moist or greased cup. With recipes requiring shortening, measure the shortening first, then the honey in the same cup. This is true also of molasses and corn syrup. Keep liquid, honey in a warm, dry place where the temperature temper-ature is 75 degrees or over, or in a cold place where temperature is below 50 degrees. Before using, place honey jar in -warm -- not hot water for about 10 minutes and pour it from a sharp-pointed pitcher. Then it will drizzle out evenly. If certain cakes made with honey, when first baked, seem less light and fluffy, and not as sweet as sugar cakes, just wait until they age. Then they'll become moist, flavorful and better in texture. Generally speaking, honey may be added to any favorite cake recipe in amounts equivalent to 25 to 50 per cent of the total sweetening without altering the basic recipe. MENU Scalloped Ham and Potatoes Buttered Peas Mixed Vegetable Salad Graham Bread Butter Strawberries with Top Milk Milk, Tea, or Coffee Graham Bread Recipe 2nd set of glides Baking time 60 min. Preheated oven . Temperature 375 y cup molasses cup sugar 1 tablespoon melt 1 cup sour milk or ed butter buttermilk 1 teaspoon soda 8 cups graham 1 tablespoon boil- flour ing water 1 egg IVi teaspoons salt Beat egg, add sour milk or buttermilk, and melted butter and molasses. Dissolve soda in boiling water and add. Mix the graham flour, salt and sugar together and add to first mixture, beating only enough so mixture is well blended. Pour into a well greased loaf pan. Next Week: Some Cooking Tricks. |