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The Day's food in war and peace

Lesson IV: [Conservation of fat and sugar],   pp. 41-53 PDF (3.5 MB)

Page 46

Aheir bodies and keeping them in good working order. Moreover, if they depend
too much on sugar to make their food taste good, they fail to cultivate the
-appreciation of the more delicate flavors in other foods and thus lessen
sources of wholesome enjoyment in diet. 
The common custom of serving -sweets- at the end of a meal is a sensible
because then they do not interfere with the appetite for other things and
less likely to be eaten in excessivea',lhounts. It is a bad habit for persons
get all the food they need at their i41* to eat candy or other sweets between
meals, because it overloads the body with. food, prevents the digestive organs
from getting their proper rest, ami-often hinders the healthful enjoyment
the next meal. The danger is, of cbufse, especially great for persons who
little exercise or who have delicate digestiQns. 
Most persons in the United States eat much more sugar than they need and
four times as much as was allowed by the French food controllers in 1916.
The sugar which the average person consumes daily in this country is used
partly to sweeten coffee, tea, cereals, and other foods at table, partly
in cooking 
cakes, puddings, and other desserts, and partly in the candies, ice creams,
beverages, and other sweet foods consumed between meals. In trying to decide
how it would be easiest to reduce the total amount as the Food Administration
requests, it Is a good plan to think over the general quantities which we
are in 
the habit of using in each of these three ways and to decide where the reductions
can be made with least inconvenibnce. In so doing, it may help if one remem-
bers that 2 tablespoons or 6 teaspoons of granulated sugar, or about four
sized lumps, weigh 1 ounce. 
Many of us quite thoughtlessly put more sugar into our tea and coffee than
we really wish, often leaving part undissolved in the bottom of the cup.
of us also could quickly come to enjoy less highly sweetened food If we would
only try for a week or so. Cereals could be sweetened with sirup, honey,
maple sugar instead of ordinary sugar, or served with dried fruits to give
sweet flavor. Most persons crave less sugar with cereals If the latter are
carefully cooked and salted to their taste. Probably by taking thought we
could reduce the amount of sugar we use on the table without more than a
few days' discomfort at most. 
In families where frosted cakes or very sweet puddings and sauces are freely
used the sugar used in cooking could be considerably reduced by leaving off
the frostings and choosing recipes which call for less sugar. Sirups and
might often be used instead of sugar in cooking. Better still, sweet fruits,
fresh and dried, might be used instead of the cakes and puddings to give
sweet flavor at the'end of the meal. 
As for the sugar-rich foods eaten between meals, giving them up for patriotic
reasons would bring a direct reward in better health and money saved. If
must "munch " between meals, such things as pop corn, peanuts,
or nuts might 
be used instead of sweets. If the craving for sweets is too strong to be
or when some special occasion seems to justify their use, dried fruits and
fections made from them can be used instead of those made from sugar; or
candy is used, let it be made of molasses, sirup, or chocolate rather than
and taken in the place of dessert instead of between meals. 

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