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Show I SUGAR IS NEEDED ! I ABROAD MB BBj " The time has come when we must, H In so far as we are able, share and II share alike with the allies. We can and M we must cut down our consumption of l sugar In order that the meager rations Hi of Prance and Italy may be maintain -191 cd. Why not try to eliminate sugar 111 from desserts? Use fruit in season for D at least three dinners each week. For gU the others the U. S. food administra-flj administra-flj tlon suggests the following: If Chocolate Pudding. Is , 1 quart milk fj 2 oz. chocolate j! 1 cup syrup Mj 1-3 cup cornstarch S, 1 teaspoon vanilla, fll; Heat milk in a double boiler. Add jWj chocolate and syrup. Moisten corn-jHjj corn-jHjj starch with a little of the cold milk mm and add to hot mixture. Stir constant-Ill constant-Ill ly until thick. Add slightly beaten eggs iW and vanilla and remove from heat. UH Turn in molds and chill. M Lemon Jelly. jfjlJ 2 tablespoons plain gelatin llfill cup co water 911 2 CUI)S boiling water Ifi 2 cups DHinS water if syrup or -honey are used.) jH 1 cup honey or B! 1 1-3 cups corn sugar or mu 12-3 cups syrup inffl ly- cup lraon Juice. Unj Soak gelatin in cold water, dissolve JIJH In boiling water, add sweetening and lemon Juice and strain. Turn into mold and chill Vanilla Ice Cream. 1 quart thin cream .1-4 cup honey or 1 1-1 cups syrup ly tablespoons vanilla. Mix ingredients and freeze. Serve plain or with fruit sauces. Chocolate Fruit Cookies. 1-4 cup fat C-i cup syrup 2 tablespoons grated chocolate 1 egg 12-3 cups barley flour 1 teaspoon baking powder Vz cup nutrneats VG cup raisins chopped fine. Beat the fat and syrup together thoroughly and add melted chocolate and egg. Add dry ingredients sifted together, to-gether, thon fruit. Drop from spoon on a floured tin and bake in a hot oven until brown. |