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Show v SUGARLESS RECIPES - For the next two months sugar economy is imperative. This is due partly to the unusual exports to France in order to maintain there the Tation of one' pound per month per person. We are still averaging over 'seven pounds a month. Many housekeepers have been trying try-ing out interesting sugarless recipes. Candies can be made from sirups, honey or fruit and nuts. Many sugarless sug-arless desserts are. possible when sirups sir-ups or dates are used. Honey cakes "are delicious and keen indefinitelv. Hunt up the century-old cook books for the recipes of your grandmothers they knew nothing of ordinary white sugar. The following recipes are suggested: Rice Custard Allow 3 tablespoons table-spoons of rice, 4 tablespoons of white seedless raisins, and 1 tablespoon table-spoon of honey or maple sirup to a quart of milk. Bake very slowly for 4 hours. Slow baking is necessary to secure a rich creamy consistency. This pudding with raisins omitted Is a simple and nourishing dessert for hahies and invalids. Honey Cookies 1 cup honey; 1 pint sour milk; 6 tablespoons fat; 1 Heaspoon soda; any flavoring desired; flour for soft dough. (If you have sour cream which cannot be used for making butter, 1 pint of cream may be substitued for the. milk and the fat.) Combine ingredients as usual, roll out and cut with cake cutter. These cakes will keep for months and improve in flavor. Baked Apples Prepare apples as usual for baking. Fill centers with honey instead of sugar, add a few chopped nuts if desired. ! Place In Ran and add three-fourth of a cup of water and one-fourth of a cup ot water and one-fourth of a cup of honey. Bake as usual. Indian Pudding 2 cups milk; cup cornmeal; 2 eggs; tablespoon fat; sirup to taste, jam or marma- npinir fVio mill tr a hnil sprinkle in the meal very gradually, stirring all the time, and cook over the fire until the mixture thickens. Let it simmer for half an hour. Remove Re-move from the fire and stir in beaten yolks, the fat, and enough sirup to sweeten slightly. Place in greased ! baking dish and bake in. moderate oven twenty minutes. .Spread tart jam over the top of the pudding, and' cover with stiffly whipped whites of eggs slightly sweetened with sirup and flavored to taste. Place in the j oven and brown lightly. Serve hot. i |