OCR Text |
Show ' SUGAR IS SCARCE ' i v -J : The work of the submarine off the i- : Atlantic coast early in June resulted It in a great loss of sugar from Cuba and Porto Rico. This means that we ; must be especially careful in our use 1 ' of this important commodity. The I United States Food Administration I suggests that each person use no more I than 3 pounds every month. When- ; ever possible honey, corn sirup, maplo sugar and sorgum should be used, f Date Pudding I 3 tablespoons cornstarch I '2 cups milk I 3 cup corn or maple sirup I 12 seeded dates cut up-small I teaspoonful salt I 1 teaspoonful vanilla. I , Mix the cornstarch with i cup milk. I Heat the remaining milk in a double I boiler. Add the cornstarch, sirup, I dates, and sale, and stir until thick, cover and cook for 20 minutes. Add the vanilla and pour into a dish to cool. Serves five people. Prunes are ! good instead of dates. Spice Cake With Part of the Sugar Replaced by Corn Sirup & cup fat 2-3 cup sugar 3 eggs 1 cup sirup ?4 cup milk 1 teaspoonful vanilla Jz teaspoonful ginger 4 teaspoonfuls baking powder U teaspoon salt I teaspoon cinnamon A teaspoonful cloves L teaspoon allspice 3 cups barley flour I cupv raisins Cream the fat, sugar and egg yolks. Add the sirup, milk and vanilla and mix well. Add alternately the liquid, and the dry ingredients sifted together. togeth-er. Add the flavoring and fold in the I weii oeaien egg wnues. j.asiiy aciu the raisins. Bake for one hour in a moderate 6ven. Frozen Custard lp 1 pint milk 1J, teaspoons cornstarch if. teaspoons cold milk or water 1 egg 1 cup corn sirup or sufficient maple sirup or honey for desired sweetening sweeten-ing 1 teaspoons vanilla 3 teaspoon salt ' Scald the milk, and add the cornstarch corn-starch mixed with the cold milk or water. Cook the mixture over hot water for fifteen minutes. Add the eggs, slightly beaten, and cook the mixture for five minutes. Add the corn sirup and the salt, and. stir the mixture well. Strain it, and cool it. Add the vanilla, and freeze the custard cus-tard in the same way as any ice cream. Frozen Apricots 1 puart can apricots .- Water ' " 2 cups corn or other sirup To the sirup from the apricots add the corn sirup and sufficient water to make 1 quart. Since the sweetness of the apricots varies, more or less m corn sirup may be needed. Put the apriots through a strainer, mix the pukp thoroughly with the liquid, and freeze the mixture. |