Show substitutes FOR SUGAR ARE SUGGESTED 0 now that america is returning to the pre tin age and will cook for the most part from the raw the family sugar ration will have to be stretched still further 0 declares miss elna miller exten extension sion nutritionist at utah state agricultural r ri college 4 however miss miller points out that sugar supplies energy only and that can be supplied in part by other energy giving foods such as cereals molasses and sorghum yield not only energy but some iron calcium and vitamin B of course molasses and honey give somewhat different textures and flavors to cooked and baked products so these differences must be kept in mind when making substitutions too and honey add water as well as characteristic flavors explains the extension nutritionist 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 to beverages honey may be substituted directly 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 of sugar to one quart of fruit which will be allowed canners this year is sufficient t to bring out the natural flavor of the fruit and make a palatable product states miss miller use only tried recipes when substituting sorghum molasses or maple for sugar cautions the extension nutritionist these substitutes give fine flavors to puddings sauces and cereals |