Show Sugarless Sweets Sw et to toi i Lengthen Short Rations I I I I I I i I I I I I I Wheat rations are off oft and sugar sugar ugar rations ra are on Heres Here's the reason Germany Russia and Austria produced per cent I of the worlds world's sugar supply They are arenow arenow I Inow now all an out of the market because of the war Also the great sugar beet I fields of France and Belgium are now In the hands of the enemy and that I supply is cut off And most important important tant of all to make up the world sugar shortage the United States has exI exported exported ex ex- ex- ex ported in 1916 18 more than nineteen times as much sugar as the three three- year average before the war This explains why there is less sugar to be bei had and why there is little hope of an Improved situation during the pe period pe- pe the pe-I pe nod of war To save granulated sugar substitute substitute I tute syrups and fruit Juices and I pastes in cereals on hot cakes and andin andin I in beverages Use more raisins dried peaches strawberries pears prunes I and all dried fruits with cereals and andas andas andas as desserts and sauces I After long experiment by the aeI department de ae- aeI ae- I of home economics at Cornell Cor I Cor-I nell university the New York food commission has published a number II of excellent recipes for sugarless sweets Try these thes when the two t-o I pounds run low I Maple Sauce for ice cream custards custards cus cus- tards or rice Bring ricer Bring one cupful of maple syrup to a boiling point Rub together one teaspoonful of cornstarch and two tablespoonfuls of butter and add to the hot syrup Allow to COOK for five minutes stirring constantly Cocoanut and Marmalade Pudding Pudding- Soak two and one one half half tablespoonfuls of lof gelatin not acidulated in one- one half cupful of cold water for five minutes min mm- utes then dissolve it itin in one of hot milk Beat the milk hard with an eggbeater to prevent curdling Add one-fourth one cupful of peach or orange marmalade and one half cupful of corn syrup mixed with one-half one cupful cupful cup cup- ful of milk from a fresh cocoanut Stir the mixture well wen and wh when n it if is cool add one cupful of grated fresu fresh or canned cocoanut and one-half one cupful cupful cup cup- ful cold milk the pudding into a rinsed mold and chill chUl thoroughly Serve with cream or with maple sauce Frozen Custard Scald Custard Scald one pint of whole milk and add to it one and one one- half teaspoonfuls of cornstarch mixed with one and one-half one teaspoonfuls of cold milk Cook the mixture in a double boiler for fifteen minutes Add Addone Addone Addone one egg slightly beaten and cook five minutes more Add one cupful corn syrup and one-half one teaspoonful salt Stir well strain and cool Flavor with one and one-half one teaspoonfuls vanilla and freeze the custard like ordinary ordinary or or- ice cream Egg Flip Flip Add Add two tablespoonfuls of corn syrup to one egg and beat thoroughly thoroughly thor thoro until light Stir SUr in one-eighth one teaspoonful vanilla pinch of salt and one half cupful ice cold milk Beat thoroughly and serve ice cold |