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Show Substitutes For Sugar Now Suggested Now Ilia! Anii'i u'ii is ivt unuiv. , to I In1 "pi i1 t in :i;',o" ;unl w ill cook tor (he most part from "the raw", the family Miyar ration will haw to ht- .stretched still finthcr. ilcclarcs Miss t:ina Miller, Mill-er, extension nut i it ionisl at the I'tah State Ae.rieult ural eollei-.e. However. Miss Miller points out that sue.ar supplies enere.y only and that can he supplied m part hy other enere.y-e.ivine, foods, sueh as cereals. "Molasses and sore.hum sirups yield not only eneiv.y but some iron, calcium, and vitamin 15. Of course, sirups, molasses, and honey givo somewhat different textures and flavors to cooked and baked products, so these differences must be kept in mind when making substitutions. Too, sirups and honey add water as well as characteristic flavors," explains the extension nutritionist. nutrition-ist. For ways of saving sugar, Miss Miller suggests that flavor can be developed with salt that cake be served without icing and that all sugar be dissolved before adding add-ing the beverages. Honey may be substituted directly di-rectly 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, How-ever, the allotted one-half cup sugar 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. j "Use only tried recipes when t substituting sorghum, molasses, or maple sirup for sugar," cautions cau-tions the extension nutritionist. "These sugar substitutes give fine flavors to -puddings, sauces, and cereals." i7Z 1 |