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Show WOMEN COOK AND CAN WITH SIRUPS Plan to Make Fruit Juices, Butters But-ters and Pastes Without Use of Sugar. MANY OF FRUITS API DRIED Over-Sweetening of Tea and Coffee Is One of Our Greatest Faults Home Demonstration Agents Use Substitutes in Recipes. Instead of letting the sugar Shortage Short-age bother her, the resourceful housewife house-wife is bending all efforts to learn the best ways of using less sugar in her cooking and preserving and of canning can-ning without it or with sugar substitutes. substi-tutes. She is drying many of the fruits; she is learning to put up fruit juices and butters and to make sirups at home from sugar beets, quinces and apples. She is substituting corn sirup, molasses, maple -sirup, and honey for sugar in her canning and general cooking, cook-ing, and she is making sugarless candies, can-dies, fruit pastes and confections. Bulletins Bul-letins telling how to carry out these methods may be had free on application applica-tion to the United States department of agriculture. Sugar saving not only means cutting down on consumption, but it also means preventing waste. Americans ' have allowed their fondness for sugar to Increase to the point where It has passed extravagance and become actual ac-tual waste. Over-sweetening of tea and coffee is one of our great faults. More than this, too often a good part of the sugar is not dissolved and is left in the bottom of the cup to be thrown away. Every housewife should enforce the rule of "one teaspoonful to the cupful or none nt all." The children as well as the grownups must be willing to do without some .of :the sweet things they want and every one must be satisfied with much smaller amounts of sweetening in general cooking. Serve ;fresh fruits without sugar instead in-stead of sweet puddings; have salads often in place of desserts ; use sweet dried fruits like dates, raisins or figs with the breakfast cereals, or a little sirup in .place of sugar. Use cake sparingly and make, it from recipes that call for molasses or sirups instead in-stead .of frosting spread it with a little jam, fruit butter, or paste. Canning Without Sugar. Fruits canned without sugar keep perfectly but will not have the fine color and flavor which they would have If packed In sirup. They are very good, however, when used in salads, desserts, pie fillings. Ices and in fruit punches. Fruit juices take no sugar and their uses are Just as vazled during dur-ing thu winter months as are the fruits put up unsweetened. In this 'way, tlin juices are kept available for jelly-making at a future time when sugar moy be more plentiful. Many home demonstration agents ! have already substituted sirups successfully suc-cessfully or sugar In their recipes for canning and preserving. Very satisfactory satis-factory results may be secured if when one pound of sugar is called for In a recipe two-thirds of a pound of corn sirup is used and one-third of a pound of sugnr. Where sorghum and cane sirups are used without first clarifying clarify-ing the sirups the product will be darker. These sirupr. fdsn, impart a flavor which destroys the natural fruit j flavor, so the additir.r, of sp!"ps to ill 1 recipes is sometimes a:'vialile. ITnr.ey has bee:, used succos fully with ch"r-ries ch"r-ries and peach.es; in sur-h rases th-air. th-air. f liquid called for i:i tl.-.- sirup is reduced one-quarter cupful for each cupful of honey. The following are some of the best recipes used by the agents : Blackberry Jam. 3 pounds crushed blackberries. pound New -Orleans molasses or sorghum. sor-ghum. pound siagar. Cook all together, stirring carefully Tintil it gives a good jelly test. Pack "hot into hot jars and seal. Peach Jam. 2 pounds peaches. Mi cupful peach juice. teaspoonful allspice. 1 cupful corn sirup. 1 cupful sugar. 2 .teaspoonfuls broken stick cinnamon. 1 teaspoonful cloves. 1 inch ginger root. Tie spices Id cheesecloth bag and cook all together until bright and clear. Pack hot into hot jars and seal at once. Apple Pulp and Corn Sirup. Take ono quart of apple pulp, from which the juice has been extracted for jelly making, and cook it with one cupful cup-ful of corn sirup until the mass brightens. Pack while hot in hot jars and seal at once. Grape Paste. Add one cupful of corn sirup to two cupfuls of grape pulp from which juice has been extracted for jelly making. Cook together until the mass is rather rath-er dry, then turn out -on an oiled surface sur-face and place where a current of air will pass over it. Dry for two or three days. Cut into squares or roll and slice. Pack in glass jars, tin boxes or paraffin-covered containers. Apple paste may be made in the same way. Left-Over Cereals. Remnants of cereal breakfast foods may often be utilized to make palatable pala-table dishes, to thicken soups or other foods, and in similar ways. Small quantities of cooked cereal left over from a meal can be molded in cups and reheated for later use by setting the cups in boiling water. Another " 2.y to economize cereal mushes is to add hot water to any mush left over so as to make it very thin. It can then easily be added to a new supply. The practice of frying the left-overs cf boiled, hominy or of cornmeal mush is as old as the settlement of this country, and the nursery song about the "bag pudding the queen did make" from King Arthur's barley meal shows us that for centuries other cereal puddings pud-dings have been treated in the same way. In oatmeal oysters, left-over cereal is dipped in eggs and crumbs and fried. Left-over rice and other cereals are commonly used in cfo--quettes and puddings. Fruits for Children. Fruits should be served in some form to children at least once a day. Fruit juices and the pulp of cooked fruit, baked apples and pears, and stewed prunes are safest. Whether the skins should be given depends partly part-ly on the age and health of the child and partly on the way the fruit is prepared. pre-pared. If the skins are very tender, they are not likely to cause trouble, except with very young children. When apples and pears are bilked the skins can be made tender by frequent basting. |