7? 5^7 LIBRARY OF CONGRESS 013 826 886 ft # HoIIinger Corp. pH8.5 UNIVERSITY OF ILLINOIS BULLETIN Vol. XV ISSUKD WkKKLV JULY 22, 1918 No. 47 LEiUfieil as second-cl.ass matter Decemlicr ii, 1912, at tlic post office at Urbana, Illinois iiiuler the Act of August 24, 19 12 J SUGAR IN WAR TIME By VIOLA J. ANDERSON Instructor in Household Science PUBLISHED BY THE WAR COMMITTEE OF THE UNIVERSITY OF ILLINOIS URBANA Of all the sweets available, why use here the one which is needed abroad <^ V t SUGAR IN WAR TIME 'rill': SITUATION Due liirjj;L-ly to lack of ships the stores of sugar in the United States liave materially decreased. The largest part of our cane sugar comes from Cul)a, Porto Rico, and Hawaii, and while some heet sugar has been produced in the United States, it docs not yet constitute more than twenty-two per- cent of the tc^tal sugar used. The shortage in England, France, and Italy is much more serious tlian in the United States, because of the greater distances to lie covered in the transportation of cane sugar, and because the beet sugar industry in France, which supplied all her sugar needs and even allowed her to export a little, was paralyzed at once at the beginning of the war. Ninety- live ])ercent of the sugar beet factories in France were in the territory first occupied liy the enemy in 1914 and 1915. Tlie amount of sugar used in the United States has been enormous, and is increasing from year to year. A comparison between our consumption per cai)ita in 1917 and in former years is shown in the following table, and, for furtlier comparison, the sugar rations of the allies for tlie present year are included. This does not seem to show a fair division among friends. ■ Y'r.'.HLv Pi:K C/vi'ir.. Consumi'tiox of Sugar in Tnii Uniticu States ^'"''^ 12-93 60.70 pounds 1907-08 74-11 pounds ..<97-98 47.55 pounds 191-^-1,3 85.04 pounds 1902-03 78.92 pounds 1917-18 84.35 pounds Wkkkly Allo\vance.s of Sugar Among The Allhcs in 1918 Italyi 14 pound England Yj pound France 14 pound United State;- .)4 jiound 1. Lesis lliaii tliis is actually used. The- ration limits the wealthy, while the ijuoier elasses doubtless get very little. 2. Amount suggested hy the l-'ood Administration. a/iep:ting thi-: situation Manufacturers in tlie United States who use sugar are limited in most cases to eighty percent of tlicir pre-war supply. In tlie liome we can easily set for ourselves a lower limit than this. Tlie Food Administration suggests a ration of three-fourths of a pound per person jier week. Many sweets can be used that do not contain granulated sugar, such as fresh and dried fruits, corn and maple sirups, maple sugar, honey, molasses. Tlie most important of these at present is corn sirup. The sugar in these sweets has the same food value as granulated sugar, and their flavors make thein more, rather than less, desirable. Give the children plenty of fruit. Serue dates, fins, prunes, raisins, and use them in cooking. Cse fruits and salads, instead'of puddings and pastries. Sweeten desserts zvith sirups. Use sirups zvith canned fruits, preserves, and jellies. When candy is eaten, let it be niarshmalUncs, gum drops and glaccd nuts, rather than chod'olate creams and bonbons. RECIPES In these recipes, sulistitutes for wheat flour— corn, potato, oats, barley, rice— should be used, as usual. Use mixtures found successful m other re- cipes. ' , 1 1 r M • ^ For fats other than butter, use oleo and vegetable fats, or with spiced puddings and cookies, clarified drippings from meats. General Direction.s For The Use of Sirups in Baking it is possible to l)ake witliout using any granulated sugar. Corn sirup, honey maple sugar, maple sirup, and molasses will sweeten muffins, cakes, and cookies. In using corn sirup, however, it is well to remember that it contains some water, and its sugars are less sweet than granulated sugar. When using c«ie cup of this sirup, the liquid called for by the recipes may l)e reduced by apprtjximately one-fourth cup. One cup of the sirup will iiave a little less sweeten power than three-fourths of a cup of sugar, in the very sweet cakes it is not satisfactory to use all sirup and no sugar. 1 he product is very ginnmy, and falls. However, one cup of sirup may be used to one and three-fourths cups of flour with fair success. In some of the following recipes three-fifths of a cup of sirup has been allowed to two-hfths of a cup of sugar, since this is found to give very good results. The sweetening power of honey is practically eciual to that of sugar, cup for cup. A little less than one-fourth of a cup of liquid should be subtracted from the recipe for each cup of honey used. Since honey is acid, soda should be used, as with molasses, but it is seldom necessary to allow more tlian one- fourth teaspoonful of soda to one cup of honey. Griddle Cakes I'/, cups (lour (corn, rice, barley) 2 tablespoons corn sirup 3 teaspoons baking powder i fSK i teaspoon salt ^ .„ ' tablespoon fat I ;4 cups niilK Mix and sill dry ingredients. Add milk, sirup, and beaten egg, nuxed tugether, and then add tile melted fat. Griddle cakes made with sirups biown unusually well. MUFI'INS 2 tablespoons melted fat i cup mashed potato J tablespoons corn sirup ' tup corn n.eal , egg, well beaten 4 teaspoons Ijakiug powde. , cup milk ■ tt^sP""" «:''t Mix in iirder given. The batter shoidd be a little stiffer than batter for wheat mullius. Yellow Honey Cakes 1/ ,.,,1, f-,i /4 teaspoon soda i e": honey ^--."-'" ^'^^'^ ""-'-• ^\ ' % teaspoon .salt ,/j cup nnlk , , .'/^ teaspoon flavoring i]A cups flour (barley, rice, corn) lleil tile fat lioiiey, and milk until blended. Add yolks, and when cool, the Jry in- gredients iiiixell and shifted together. A.ld flavoring. Cut and fold m the beaten whites. Bake in a moderate oven for thirty to forty minutes. Honey Devil's Food 1/ ,-m. f-it 'A cup milk r\.up"honey ^H cups barley or other lluur . squares chocolate i^ teaspi:";;" baking powder % teaspoon salt lie-It the fat honey, and chocolate until blended. Add yolks, and when cool, the milk .an.lsVfted dry ingredients, alternately. Fold in the beaten whites. Bake in a moderate oven forty niinules. FouNiiATioN Cake ]4 cup fat 3/5 cup sirup 2/5 cup sugar 1/3 cup milk 2 eggs 1 y4 cups flour (barley, rice 2 teaspoons baking powdci 1/16 teaspoon salt Ad Cream the fat, and mix thoroly with the corn sirup, sugar, and eggs grcdients, mixed and sifted together. Pour into ; oven for half an hour. Vanilla, almond, chocolate, or other tl.ivoring, be added to this foundation. Sirup may replace all the sugar. The cake will 1 n oiled pan, and bake hni>i)<'d inUs, or elini)pe(l of poorer texture, bill a f , corn) d dry in- 1 moderate 1,'iles, may ir product. Steamed PiinniNi ■J4 cup ilrlur (rice or corn) i/.? teaspoon soda I'i teasj yi cup fat yi cup corn sirup I egg li teaspoon salt 16 cup graham flour 2/3 cup raisins, figs, or dates Cream the fat, and mix thoroly with the corn sirup and egg. Add dry ingredients mixed and sifted together, and the dried fruit. Turn into an oiled mold, cover, and steam tvifo and one-half hours. I cup molasses 1/2 cup boiling water 254 cup flour (rice, barley, I teaspoon soda Blend molasses with water, egg and melted fat. Beat well \ (^INCERnREAn I '/i teaspoon ginger '/, teaspoon salt corn) 4 tablespoons fat I egg, well beaten Add dry ingredients, mixed and sifted together. Add Bake in a moderate oven. Spice Cookies 14 cup fat 1/2 teaspoon baking powder ''/2 cup cum r.irup J/:^ cup raisins I egg |/^ teaspoon cinnamon 1 !4 cup, or more, flour (rice, barley, corn) J^g teaspoon clove, mace, nutmeg Mix in order given. Enough flour should be used to make a stiff dough. Roll to one- eighth inch in thickness, cut, and bake in moderate oven. Maple Icing % cup maple sirup i egg white '/i cup corn sirup lieaten until stiff Cook the mixture of sirups until a long thread forms, when it is dropped from the spoon. Pour slowly over egg white, beat until smooth and stiff, and spread over cake. Maple Cream 2 cups maple sugar Pinch of salt 34 cup milk I tablespoon butter Cook sugar, milk, and salt together, until a soft ball forms when tried in cold water, or until thermometer registers 113'C. Cool slightly, and then beat until creamy. Cboiiped nuts may be added. Rolled Fruit I pound dates ;4 pound nut meats :?/.! cup raisins 2 tablespoons orange juice Wash fruit, stone the dales, and put fruit with nuts thru a meat chopper. Blend thoroly with orange juice. Let stand for twenty-four hours. Mold into shape. Shapes may be rolled in a little granulated sugar or grated cocoanut which has been dried and slightly browned in the oven. Stuited Prunes Select sweet prunes. Soak over night. Dry, open carefully, remove stones, and stuff with chopped raisins and nuts. Roll in granulated sugar. LIBRARY OF CONGRESS 013 826 886 A • LIBRARY OF CONGRESS 013 825 886 fi • Hollinger Corp. pH8.5