Sugar on Three-Quarter Time


Sugar on Three-Quarter Time


Sugar on Three-Quarter Time


Director, Chatelaine Institute

IT REALLY isn’t much of a cloud —this sugar ration—but it can boast of two or three silver linings. Better health will be one, for we’ve been eating a lot more sugar than is good for us. And fewer curves will likely be another. (I hope!)

Anyway we wouldn’t be either very sweet-natured or very smart if we couldn’t keep within the three quarters of a pound per week limit. It may mean a few adjustments but they’re minor ones, and you can make them in several ways:

1. By reducing the amount of sugar you use on or with a dish. Put a little less in your tea or coffee, for instance, stirring well until each grain is dissolved and able to fulfill its sweetening purpose. Sprinkle your cereal a little more lightly and dredge your fruit with a less lavish hand.

2. By concentrating on simple desserts and accompaniments rather than rich sugar-laden ones. You can save a little here and there in each day’s cooking—and never miss it.

3. By substituting other sweeteners; corn syrup, maple syrup, honey and molasses do their stuff in these dishes, providing sweets for the sweet without upsetting the nation’s sugar bowl.

Sour Cream Chocolate Cake

Y¿ Cupful of butter 1 y Cupfuls of corn syrup 3 Squares of chocolate 2 Eggs

1y Cupfuls of flour y Teaspoonful of baking powder

y Teaspoonful of soda y Teaspoonful of salt y Cupful of thick sour cream

1 Teaspoonful of vanilla (scant)

Cream the butter. Melt the chocolate, add the corn syrup and combine with the butter, mixing well. Add the eggs one at a time and beat well after each addition. Sift the flour, measure and sift again with the other dry ingredients. Add alternately with the sour cream to the first mixture. Add the vanilla and pour into two greased nine-inch layer cake tins. Bake in a moderate oven—350 deg. Fahr.—for about thirty minutes.

A sweeter cake can be made with sugar and corn syrup or sugar and honey. Use two-thirds cupful of honey or corn syrup and one-half cupful of sugar. Cream the butter, add the sugar gradually and cream thoroughly. Add the honey or corn syrup combined with the melted chocolate and mix well. Continue as in the recipe above.

Corn Syrup Frosting

1 Cupful of corn syrup

y Teaspoonful of salt

1 Egg white

y> Teaspoonful of vanilla

Warm the corn syrup in a double boiler until it will pour in a fine stream. Combine the salt and egg white and slowly add the corn syrup, beating constantly. Beat until stiff enough to spread, then add the vanilla. Spread between the layers and on top of the cake.

Tapioca Cream

2 Cupfuls of scalded milk

2y Tablespoonfuls of quickcooking tapioca

y Cupful of corn syrup 2 Eggs, slightly beaten 2 Tablespoonfuls of granulated sugar y Teaspoonful of salt 1 Teaspoonful of vanilla

Scald the milk in the top of a double boiler, then stir in the tapioca. Cover and cook over boiling water until the tapioca is clear and transparent, stirring frequently. Add the corn syrup. Beat the eggs slightly and add the sugar, salt and enough hot tapioca to make a mixture which will pour readily. Stir this mixture into the hot tapioca, mix and cook a few minutes longer. Remove from the heat, add the vanilla and pour into a serving dish. Chill and serve with or without cream. Five to six servings.

Maple Syrup Cake

li Cupful of butter y Cupful of granulated sugar 1 Egg

y Cupful of maple syrup I y Cupfuls of sifted flour ly Teaspoonfuls of baking powder

y Teaspoonful of baking soda y Cupful of milk

Cream the butter thoroughly, add the sugar gradually and continue creaming until smooth and light. Add the thoroughly beaten egg and mix well. Gradually add the maple syrup while continuing to beat; and if the mixture shows a slight tendency to curdle during the addition, add a little of the flour. Measure the sifted flour and sift again with the baking powder and soda. Add these dry ingredients alternately with the milk to the first mixture. Turn into a greased tube pan and bake in a moderate oven—350 deg. Fahr.—for forty-five to fifty minutes.

Honey Bran Buns

yi Cupful of ready-cooked bran

y Cupful of milk 1 y Cupfuls of flour 3 Teaspoonfuls of baking powder

1 Teaspoonful of salt y Cupful of shortening 1 Tablespoonful of soft butter

y Cupful of honey

Soak the bran in the milk. Sift and measure the flour and sift again with the other dry ingredients. Cut in the shortening until the mixture is like coarse cornmeal. Add the soaked bran. Stir the mixture until the dough follows a fork around the bowl, then turn onto a floured board and knead lightly for a few seconds.

Roll the dough in an oblong shape about a quarter inch thick and spread with the soft butter and honey. Roll up like a jelly roll and cut into oneinch slices. Place slices cut side down into greased muffin tins. Bake in a hot oven—450 deg. Fahr.—for about twelve minutes.

Vanilla Ice Cream

Y¿ Cupful of condensed milk Y¿ Cupful of iced water 1 >2 Teaspoonfuls of vanilla 1 Cupful of whipping cream

Mix the condensed milk, water and flavoring thoroughly and chill. Whip the cream stiffly and fold into the chilled mixture. Turn into the refrigerator tray and freeze to a mush (with the control set at the coldest point). Scrape well from the sides of the tray, turn into a chilled bowl and beat with rotary beater until smooth. Return to the freezing compartment and continue freezing until firm—a process requiring about two hours.