| Show USE SE LESS SUGAR IN JELLIES AND JAMS fialli to one quarter less sugar can call be used in ill making jelly anti and jums empei made by household experts in tile the united states dopart depart adient of agriculture experimental I 1 kitchen indicate another sugar saving wrinkle tested by tho the experiment kitchen I 1 is to add one quarter teaspoon of salt to each cup of fruit juice lor for jelly or pulp for jam marmalade and conserve in the case ot of nonacid fruit this makes tile the absence ot of tho the full amount of sugar less noticeable the salty will disappear after the product lias has stood for a 1 few weeks but tho the flavor win will lie be much the cichor for the addition of the salt salt was so used in england during the war and the method suggested was hosed based on oil reports of the process with fruits of pronounced lavor flavor or here lonion lemon anti and orange peel or spices are ubea for flavoring those ith mild flavor various take i the place of part of the granulated sugar usually halt half and half is the proportion used in substitution |
