The Day's food in war and peace
Lesson IV: [Conservation of fat and sugar], pp. 41-53 PDF (3.5 MB)
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 their sources of wholesome enjoyment in diet. The common custom of serving -sweets- at the end of a meal is a sensible one because then they do not interfere with the appetite for other things and are less likely to be eaten in excessivea',lhounts. It is a bad habit for persons whi 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 of the next meal. The danger is, of cbufse, especially great for persons who take 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 full- 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. Many 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, or maple sugar instead of ordinary sugar, or served with dried fruits to give the 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 honey might often be used instead of sugar in cooking. Better still, sweet fruits, both fresh and dried, might be used instead of the cakes and puddings to give the 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 one 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 resisted, or when some special occasion seems to justify their use, dried fruits and con- fections made from them can be used instead of those made from sugar; or if candy is used, let it be made of molasses, sirup, or chocolate rather than sugar, and taken in the place of dessert instead of between meals.
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