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THEHOUSEWIVES URGED TO USE LESS SUGARIN PANNING Food Administrator Gives List ofllv uftmilliU Sugarless Recipes. : : : : ; : : : ;SUGAR MUST .BEA tasspoonfulrothi^l.\bu.axy;\alt;. m. heipind .UupooalaL uved. tfacK meal for HO days (or cxckofO* 100 000-000 persons iu IKq'.United ftales eulci t pile x* bid u tl* IboWkl — w -tOavippLu*,*^ .noilxasw d ihe muioaThe .loss- of-sugar and sugar shlpa by German submarines, a shorter crop than waa anticipated, and the transfer of 50,000 .tons of shipping allotted to other purposes In order to meet the requirements‘for Belgian relief have Caused the sugar 'Bitnation again to 'become: serious. Sugar now available for home canning must1 be sold only In accordance with Instruction# of the local representative of the Federal Food Administration.The modern airtight container and the development of scientific canning .methods In the home have done away .'with the.absolute necessity of using sugar ns a preservative.Fruits—Without sugar:Acid fruit juices can be neutralized with carbonate of lime, sterilized, bot-Tied without sugar.• - Fruit juice can be sterilized wlth--out sugar, bottled and used for Jelly makl-.g when sugar i3 more plentiful. ;(Both Of the above can be used as [beverages, flavoring, in puddings and |in Ice cream.}!. Every fruit can be completely and [successfully sterilized with boiling -•water;by Increasing time of cooking, :«that Is processing. Sugar may be added when served if desired.| Fruit butters. A tart butter Is made .'without‘sugar. Sugar may be added ‘when*servcd'lf desired- -•\ Drying of Trull will save sugar. . With sugar: Pectin test.• 1.. Jelly. After cooling the cooked :fnilt julcoTo room temperature test St i*.o determine the amount of pectin• present. ’This tent gives some Idea of The proper proportion of sugar to Juice. [Add oneTablespoon'95 per cent grain :alcohol'to an equal volume of cooled 'fruit Juice and shake gently, (if denatured alcohol Is used, remember It is poison.} The effect.of the alcohol lis to bring together the pectin in a 'Jtillyllke - mass, '[f n large quantity of [pectin is present. it will appear in one •fma'ss or clot when poured from the /glass. This Indicates that equal quantities-of'sugar and Juice may'be used. ■If (he pectin does not slip from the lt;glass In -one mass, less -sugar will be .-required. The material 'used In this -test nhotlld be destroyed. A fair pro-• portion is three-fourths cup of sugar To one cup of juice. If the pectin Is ithln and much separated, one-half cupof sugar allowed for each cup of Juice will be sufficient. By. employing this test eugar can often be reduced. In this cace the Jelly texture will be fine, less rubbery and the flavor better. t2. Preserved frultfi. The preservation of .Irutta without sugar Is a common household .practice and depends upon accurate following of the method. Excess sugar will frequently form crystals and Impair the appearance nnd quality of-the product. A thin syrup xnado with four parts of water to one part sugar may be used for nil fruits... If more sugar is desired It can be added at timo of use cither on the table or in general cookery.3. Jam and marmalade. These require a larger amount of sugar thau canned fruits and are uaed for special rather than general purposes, ir made, use less sugar than “half and half and-cook longer.4. Sweet pickle, watermelon rind pickle, etc. These require a large amount -of sugar on account of the presence of vinegar. Except for the sugar, they have no more food VRlue than pickles. They could weli be omitted this year.Note.—Canning without sugar will give good results provided that the time of cooking with sugar la about doubled.Avoid the Use of Sugar.•1. Ccn vegetables freely. These re quire no sugar. ■' *2. Encourage drying of fruits and vegetables.3. Storage ol fre^h fruits, such as apples, winter pear- and quinces. In a cool cellar, saves sugar.Theram 1 will b* Mr. W. SibusineMr.movedtheir ISlid Mr. the da Mr. GreenTahokMrsAPPOINT PUBLIC EATINGPLACE STAFF OF DIRECTORSHenceforth (he principal work of the Federal Food Administration for Tex as with the hotels and restaurants will bo performed through the Oisirict Directors In the fifteen districts of Texas. The purpose of the District Director is lo make him responsible for Instructing the proprietors of botels and restaurants and other public eating -places .in bis district.Wheu no appointment of a District •Director, of Hotels and Restaurants Is made the work Is handled by the District Administrators The districts and the men responsible In them for the proper Instruction of public eating plaoes line up ns follows:First District, Otto Herold. Dallas; Second District. Coke Murphy. Lufkin. Texas; Third District. George W. Seibert. Beaumont; Fourth District, Karl M. Roberts. Houston; Fifth District, John R. Furman, San Antonio; Sixth District, Administrator Porter A. Whaley, Brovnwood; Seventh District, Charles N. Bassett. El Paso;. Eighth District. Administrator O. L. Williams, Amarillo; Ninth District. W. N. Mun-roe. Faria; Tenth District, H. C. Knowles, Fort Worth; Eleventh District. V. E. Starnpfii. Wichita Falls. Texas; Twelfth District. Administrate:- L. M. Hcwlt. Navesdfca; Thirteenth District. R. E. Pellow, Waco; Fourteenth District. W. L. S:ark. Austin, and Fifteenth District, AdmlnDtrator T. F. Owen, San Angelo.were i J. V day. Mr.a trip Mr. at Ne' B. 1 prayer night.MrJ Tahlt;M GrcitheT. young Eug gene ing at Mis-| Mr. R ! the fi) : Lasi, ing at .additic II. May niMia return where meetir Mis: Monds ing to Emi headir week.Mis Mat rDavisweek.BIG SPeo STAN bark.Icr-t-kthe E: it rcli gas oi nendic action doctoi foui iStoma
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Avalanche

Lubbock, Texas, US

Thu, Aug 29, 1918

Page 4

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Anonymous

TX, USA 22 Jan 2018

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