Friday, October 28, 2011
800 Ways to Save & Serve "Pamper the Sweet Tooth in Wartime"
"Pamper the Sweet Tooth in Wartime"
Saving sugar means more sweets for your boys at the front. You can save, without discomfort, if you remember these waste-savers;
1. Stir the sugar thoroughly in your tea or coffee.
2. Try using less sugar with beverages, fruits, puddings and sauces. (You maybe surprised to find you really like them better that way).
3. Sweeten fruits after cooking.
4. When sweetening cooked fruits, add a few grains of salt.
5. Save the syrups from canned fruits for sauces on hot puddings and deserts.
6. Sweeten beverages with molasses, corn syrup, maple syrup, or honey.
7. Eliminate waste when measuring molasses by greasing the cup lightly.
8. When stewing rhubarb, cover with boiling water and let stand for five minutes. Drain and cook as usual, but with much less sugar.
9. Before adding sugar to any stewed fruits, let them boil for ten minutes first. You'll need less sugar.
10. In making tapioca pudding, add orange marmalade to the pudding in place of sugar. This adds delicious flavor, too.
11. You need much less sugar to give iced tea or coffee the desired sweetness, if you dissolve sugar in hot water beforehand. None will be wasted at the bottom of the glass or remain dissolved in the iced drink.
In replacing sugar called for in a recipe, don't substitute entirely with liquid sweetener. Use half sugar, half liquid sweetener. For 1/2 cup granulated sugar substitute as follows:
1/4 cup brown sugar firmly packed;
- or 3/8 cup honey (reduce liquid by 1/2; add 1/4 teaspoon baking soda; deduct 1 teaspoon baking powder);
- or 3/4 cup molasses (reduce liquid by 1/2; add 1.2 teaspoon baking soda for each cup of molasses; deduct 2 teaspoons of baking soda);
-or 1 cup corn syrup (reduce liquid by 1/3);
- or 3/4 cup maple syrup (reduce liquid by 1/3);