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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 48

Do not leave sugar in the bottom of tea, coffee, or cocoa cup. 
Stir it well. 
Use sirup, honey, maple sugar, raisins, or dates to sweeten break- 
fast cereals. 
Use molasses, maple sirup, or sirups made from sorghum and 
corn for part of the sugar used in cooking. 
Leave the sugar out of bread; epicures think the sweetening spoils 
the delicate flavor. 
Make your cakes without frosting. Choose recipes that contain 
the least sugar. Often they are better than those that have more. 
In using sirup instead of sugar in cake, 1 cup of sirup will take 
the place of 1 cup of sugar and one-fourth cup of liquid. In almost 
any cake recipe sirup may be used for half the sugar. 
Use fruits, fresh, dried, or preserved, for dessert in the place of 
"made dishes" rich in sugar. The preserves and jellies put up in
the summer will furnish sweets for the winter's meals. Use fruit 
Bake apples or pears with a little water for several hours until a 
rich sirup forms. If iqore sweetening is desired add a little honey 
or molasses. 
Cook dried prunes without sugar in the water in which they were 
soaked until the liquid is almost boiled away. If more juice is 
wanted add water to the sirup. The long, slow cooking is necessary 
to develop a rich flavor. -.. 
Cut down on the use of candies and sweet drinks; they are pleasant 
luxuries, not necessities. Use fruits, nuts, or pop corn if you must 
eat between meals; or, if you must have candies, choose only those 
made with a small amount of sugar. 
Use no more than 1J to 2 ounces of sugar (3 to 4 tablespoons) a 
day for each person. 
This includes all that is used in cooking as well as that used at the 
1 tablespoon of sugar weighs J ounce. 
1 cube of sugar weighs I ounce. 
1J level teaspoons of sugar is equal to 1 cube. 

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