United State s Food Administration A Sugar Program Household Conservation Policy to Meet the Sugar Situation for the Summer of 1918 Sugar supplies are short, owing to submarine sinkings, losses of beet-sugar land and factories in battle areas and curtailment of shipping. Rigid restrictions have been placed on all manufacturers of candy, ice cream, and other products. Households are allowed a maximum of 2 pounds per person per month, exclusive of canning requirements. Purchases are not to be more than 2 pounds at a time, in villages and cities, or in the country 5 pounds. Sugar for canning is permitted in addition to this allowance. On this basis, barring unforeseen difficulties, the meager supplies to the Allies can be maintained, and our stock will last until the next crop. REMEMBER—The success of this program rests on the honor and cooperation of the householders. Washington July, igi8 • Sugar and Sugar Substitutes Saving of sugar is urgent. This means careful use and no waste of sugar or sugar substitutes. Lavish use is bound to misappropri¬ ate what some one actually needs. We need only enough sugar to make our meals palatable. One and one-half ounces, or about 3 level tablespoons of sugar, honey, molasses, or sirup a day for each person will do this. This includes the sugar or sugar substitutes used in cooking. Economy means using—• Dates, raisins, figs, to sweeten pud¬ dings and cereals. Fruit and nut confections for candy. Honey, sirups, maple sugar, and molasses in cakes, cookies, and all desserts. Less sugar in beverages. Thinner sirups or no sirups in can¬ ning. No frostings unless made without sugar. Waste means losing— Sugar dregs in coffee cups and iced- tea tumblers. Sugar leavings in cereal bowls and saucers. Sugar spilled in little lots in cook¬ ing. Sugar spent to make caramel for. flavor or coloring. Good sugar spoiled in scorched food or by careless cooking. Pieces of cake or cookies or any sweetened dessert left to be thrown away. RATIONS. United States.2 pounds a month. England.2 pounds a month. France.1 pound a month, if obtainable. Italy.1 pound a month or less. CANDY. Do you know that the American sweet tooth consumes as candy in a year enough sugar to meet all sugar requirements under the rationing standard of England for one year, or France for one year, or Italy for two years? Do you know that the money spent in the United States for candy in one year is double the amount required to feed Belgium for one year? SUMMER BEVERAGES. Warm days increase the demand for cooling drinks and likewise the consumption of sugar if substitutes are not used. Delicious beverages may be made with honey or sirups which do not contain sugar. To alleviate the sugar shortage the following suggestions are made: 1. Use honey and sirup in beverages such as grape juice, lemonade, and raspberry shrub. Fruit juices may be preserved without sugar. 2. Serve sirup in pitchers, as cream is served for tea, to avoid the waste of undis¬ solved sugar in cups and tumblers. 3. Acquire a taste for a less sweet drink. Since all fruit juices vary in sweetness when prepared by indi¬ viduals and are usually sweetened to taste when served, no definite recipes are needed. A SUGAR PROGRAM 3 CANNING AND PRESERVING. Successful canning depends on killing the living organisms, which cause food to spoil, and sealing tightly. It does not depend on the use of sugar. Sugar in large quantities, however, is itself a preserva¬ tive as in jams and jellies. Put up fruits and vegetables without sugar, making sure they are properly sterilized and sealed. The familiar and pleasing sweetness may be given to preserves by honey and other substitutes, while the texture of jellies may be retained when part-substitution is made. In all preserving observe these rules: 1. Use no sugar, if possible. Add it when the product is used and thus equalize throughout the year the demand for sugar. 2. Use a thin sirup instead of a heavy sirup. 3. Use half sugar and half corn sirup in preserves, jams, and jellies. 4. Dry fruits when possible. DESSERTS—SUGAR SAVERS. Use the desserts which do not depend upon sugar for their texture. Sugar substitutes will give the desired sweetness. In cakes not quite the same product is secured with all-sugar substitution, but in all other desserts equally satisfactory results may be obtained. Desserts where sugar substitutes may be used in pre-war recipes: Custards. Junkets. , Gelatin desserts, clear jellies, sponges. Frozen dishes, ice creams, mousse. Puddings; steamed, cereal, tapioca. Cookies, cakes. Fresh fruits with sirups. Satisfactory results may be obtained by making the following sub¬ stitutions. In place of 1 cup of sugar use 1 cup of honey or If to 2 cups of corn sirup. Approximately the same sweetness is obtained. Every cup of sirup or honey furnishes \ cup of liquid, therefore for every cup of sirup or honey that is substituted for sugar, reduce the original amount of liquid in the recipe J cup (16 level tablespoons = 1 cup). ROLLED OATS PUDDING. 1 cup rolled oats 2 cups boiling water i teaspoon nutmeg 1 teaspoon salt | teaspoon vanilla agent f teaspoon ginger 1 cup raisins 1§ cups hot milk Cook the rolled oats in the water for 30 minutes. Add the remain¬ ing ingredients, turn into a baking dish, and bake in a slow oven If to 2 hours. Serve hot or cold, with or without cream. 4 A SUGAR PROGRAM LEMON JELLY. 2 tablespoons plain \ cup cold water 1 cup honey or If cups corn sirup gelatin >Sweetening agent 2 cups boiling water \ cup lemon juice Soak gelatin in cold water, dissolve in boiling water. Add sweet¬ ening agent and lemon juice and strain. Turn into mold and chill. FRUIT MOLD. 6 level tablespoons small tapioca i cup honey or \ Swee tening agent \ cup corn sirup / 6 B 1 teaspoon vanilla 1 cup cream 2 cups milk Heat milk in a double boiler, add sweetening agent, and stir in the tapioca. Cook for 30 minutes. Pour in a bowl to cool, then fold in the whipped cream. Ornament with fresh cherries, chill, and serve. SUGGESTIONS FOR A MINIMUM SUGAR DAY, Use only substitutes. Breakfast: { Sweetened before serving or cooked \$ith honey if de¬ sired. Cornflakes with milk or cream. Rice muffins; coffee. Luncheon: Cream of potato soup. Wheatsaving nut bread. Fruit salad. Breakfast: Corn-meal mush and dates with cream. Oatmeal gems; coffee; scrambled eggs. Luncheon: Baked rice with ham or chipped beef or cheese. Sugarless cookies. Fresh fruit. Breakfast: Fresh fruit (with sirup if sweetened). Oatmeal and cream; coffee. Corn bread; omelet. Luncheon: Cottage cheese salad. Toasted corn bread. Apples, or other fruit, cooked in sirup. Index Hb—612. Dinner: Baked ham; escalloped potatoes. Corn on the cob. Chocolate tapioca. Dinner: Shepherd’s pie. Sliced tomatoes and cucumber salad. Baked custard. Dinner: Bean or lentil loaf; tomato sauce. Baked potatoes; summer squash. Junket. ; U. OF l„ URBANA-CHAMPAJSI United States Food Administration A Sugar Program Household Conservation Policy to Meet the Sugar Situation for the Summer of 1918 Sugar supplies are short, owing to submarine sinkings, losses of beet-sugar land and factories in battle areas, and curtailment of shipping. Rigid restrictions have been placed on all manufacturers of candy, ice cream, and other products. Households are allowed a maximum of 2 pounds per person per month, exclusive of canning requirements. Purchases are not to be more than 2 pounds at a time, in villages and cities, or in the country 5 pounds. Sugar for canning is permitted in addition to this allowance. On this basis, barring unforeseen difficulties, the meager supplies to the Affies can be maintained, and our stock will last until the next crop. REMEMBER—The success of this program rests on the honor and cooperation of the householders. Washington July, iqi8 'o:*- mm .H l i;?\li ■\x 4 ; Sugar and Sugar Substitutes Saving of sugar is urgent. This means careful use and no waste of sugar or sugar substitutes. Lavish use is bound to misappropri¬ ate what some one actually needs. We need only enough sugar to make our meals palatable. One and one-half ounces, or about 3 level tablespoons of sugar, honey, molasses, or sirup a day for each person will do this. This includes the sugar or sugar substitutes used in cooking. Economy means using— Dates, raisins, figs, to sweeten pud¬ dings and cereals. Fruit and nut confections for candy. Honey, sirups, maple sugar, and molasses in cakes, cookies, and all desserts. Less sugar in beverages. Thinner sirups or no sirups in can¬ ning. No frostings unless made without sugar. Waste means losing— Sugar dregs in coffee cups and iced- tea tumblers. Sugar leavings in cereal bowls and saucers. Sugar spilled in little lots in cook¬ ing. Sugar spent to make caramel for flavor or coloring. Good sugar spoiled in scorched food or by careless cooking. Pieces of cake or cookies or any sweetened dessert left to be thrown away. RATIONS. United States.2 pounds a month. England.2 pounds a month. France.1 pound a month, if obtainable. Italy.1 pound a month or less. CANDY. Do you know that the American sweet tooth consumes as candy in a year enough sugar to meet all sugar requirements under the rationing standard of England for one year, or France for one year, or Italy for two years? Do you know that the money spent in the United States for candy in one year is double the amount required to feed Belgium for one year? SUMMER BEVERAGES. Warm days increase the demand for cooling drinks and likewise the consumption of sugar if substitutes are not used. Delicious beverages may be made with honey or sirups which do not contain sugar. To alleviate the sugar shortage the following suggestions are made: 1. Use honey and sirup in beverages such as grape juice, lemonade, and raspberry shrub. Fruit juices may be preserved without sugar. 2. Serve sirup in pitchers, as cream is served for tea, to avoid the waste of undis¬ solved sugar in cups and tumblers. 3. Acquire a taste for a less sweet drink. Since all fruit juices vary in sweetness when prepared by indi¬ viduals and are usually sweetened to taste when served, no definite recipes are needed. A SUGAR PROGRAM 3 u 13 . ^2332 So 3^ CANNING AND PRESERVING. Successful canning depends on killing the living organisms, which cause food to spoil, and sealing tightly. It does not depend on the use of sugar. Sugar in large quantities, however, is itself a preserva¬ tive as in jams and jellies. Put up fruits and vegetables without sugar, making sure they are properly sterilized and sealed. The familiar and pleasing sweetness may be given to preserves by honey and other substitutes, while the texture of jellies may be retained when part-substitution is made. In all preserving observe these rules: 1. Use no sugar, if possible. Add it when the product is used and thus equalize throughout the year the demand for sugar. 2. Use a thin sirup instead of a heavy sirup. 3. Use half sugar and half corn sirup in preserves, jams, and jellies. 4. Dry fruits when possible. DESSERTS—SUGAR SAVERS. Use the desserts which do not depend upon sugar for their texture. Sugar substitutes will give the desired sweetness. In cakes not quite the same product is secured with all-sugar substitution, but in all other desserts equally satisfactory results may be obtained. Desserts where sugar substitutes may be used in pre-war recipes: Custards. Junkets. Gelatin desserts, clear jellies, sponges. Frozen dishes, ice creams, mousse. Puddings; steamed, cereal, tapioca. Cookies, cakes. Fresh fruits with sirups. Satisfactory results may be obtained by making the following sub¬ stitutions. In place of 1 cup of sugar use 1 cup of honey or If to 2 cups of corn sirup. Approximately the same sweetness is obtained. Every cup of sirup or honey furnishes | cup of liquid, therefore for every cup of sirup or honey that is substituted for sugar, reduce the original amount of liquid in the recipe J cup (16 level tablespoons = 1 cup). ROLLED OATS PUDDING. 1 cup rolled oats 2 cups boiling water \ cup molasses or ) \ cup corn sirup or [Sweetening agent | cup honey J \ teaspoon cinnamon \ teaspoon nutmeg 1 teaspoon salt \ teaspoon vanilla | teaspoon ginger 1 cup raisins 1| cups hot milk Cook the rolled oats in the water for 30 minutes. Add the remain¬ ing ingredients, turn into a baking dish, and bake in a slow oven lj to 2 hours. Serve hot or cold, with or without cream. 4 A SUGAR PROGRAM LEMON JELLY. 2 tablespoons plain gelatin \ cup cold water 1 cup honey or \ Sweetening ent If cups corn sirup J ® 6 2 cups boiling water f cup lemon juice Soak gelatin in cold water, dissolve in boiling water. Add sweet¬ ening agent and lemon juice and strain. Turn into mold and chill. FRUIT MOLD. 6 level tablespoons small tapioca | cup com sirup jsweetening agent Heat milk in a double boiler, add sweetening agent, and stir in the tapioca. Cook for 30 minutes. Pour in a bowl to cool, then fold in the whipped cream. Ornament with fresh cherries, chill, and serve. 1 teaspoon vanilla 1 cup cream 2 cups milk SUGGESTIONS FOR A MINIMUM SUGAR DAY, Use only substitutes. Breakfast: { Sweetened before serving or cooked with honey if de¬ sired. Cornflakes with milk or cream. Rice muffins; coffee. Luncheon: Cream of potato soup. Wheatsaving nut bread. Fruit salad. Breakfast: Corn-meal mush and dates with cream. Oatmeal gems; coffee; scrambled eggs. Luncheon: Baked rice with ham or chipped beef or cheese. Sugarless cookies. Fresh fruit. Breakfast: Fresh fruit (with sirup if sweetened). Oatmeal and cream; coffee. Corn bread; omelet. Luncheon: Cottage cheese salad. Toasted corn bread. Apples, or other fruit, cooked in sirup. Index Hb—612. Dinner: Baked ham; escalloped potatoes. Corn on the cob. Chocolate tapioca. Dinner: Shepherd’s pie. Sliced tomatoes and cucumber salad. Baked custard. Dinner: Bean or lentil loaf; tomato sauce. Baked potatoes; summer squash. Junket.