Show extension nutritionist suggests substitutes to conserve sugar now that america Is returning to the pre till age and will cook for the most part from the raw the family sugar ration will have to be stretched still further declares miss elna eina miller extension nutritionist at the utah state agricultural college however miss miller points out that sugar supplies energy only and that can be supplied in part by other en erey ergy giving foods such as cereals molasses and sorghum yield not only energy but some iron calcium and vitamin D B of course sir ups molasses and honey give somewhat 1 ht h t different textures and aln flavors v ors t to 0 cooked and baked pro products duers su 0 these differences must be kept in mind when making substitutions too and honey add water as well as characteristic act flavors xi laIns the extension nutritionist for ways of saving sugar miss miller suggests that flavor can be devel I 1 aped with salt that cake can be served without icing and that all sugar be dissolved before adding to beverages honey may be substituted direct directly Iv for sugar on cereals in sauces puddings beverages and often in canning in using honey as a sweetener in canning it Is more desirable to use one half honey and one half sugar however the allotted one half cup to one quart fruit which will be allowed canners this year is sufficient to bring out the natural flavor of the fruit and make a palatable product states miss miller use only tried recipes when sub sti sorghum molasses or maple for sugar cautions the extension n nutritionist these sugar substitutes utes give fine flavors to puddings sauces and cereals |