EKING OUT THE SUGAR

New Zealand Listener, Volume 6, Issue 152, 22 May 1942, Page 22

EKING OUT THE SUGAR

have unlimited supplies of sugar for househeld use, we still have quite sufficient for a reasonable amount of cooking and jam-making. As a matter of fact, the family ration is most fairly distributed if used in puddings, cakes, etc., and people generally have decided to get used to drinking their tea, coffee, or cocoa unsweetened, thus saving a goodly number of individual spoonfuls towards a "communal dish." we no. longer Golden Syrup and Treacle A proportion of golden syrup and treacle can be used in cakes and puddings, instead of all sugar. For richer cakes, up to 25 per cent. is all right, but not more, or the texture of the cake, will be too close. According to an American recipe, the same proportion can be used in making jam-thus if 4 lbs. of sugar are needed, use 3 Ibs. of sugar and one pound of syrup. If too much syrup is used the jam is too sticky; but of course, with even 25 per cent. syrup, the jam is not so good as if made with all sugar. Nevertheless, ‘we can manage very well. Our home-makers are noted for resourcefulness and initiative, so that I am very sure we shall all do quite well. The "Daisy Chain" will soon be sending in practical ideas in this direction to help and ipspire each other, and these will be published in this page. As the "boys" used to say in the last war-‘ Are we down-hearted?" "No!" Salt in Jam A better idea for cutting down sugar in jam making is one which became popular in England during the Great War, namely, the addition of a little salt. This seems to have worked very

well. The proportions are % tb. sugar to every 1 Ib. fruit, and approximately one teaspoon salt to every 4 Ibs. of fruit. Proportionate Sweetening Value Golden syrup, treacle, and honey all contain a proportion of water, and are less concentrated than sugar, so that their sweetening value is proportionately less-about 114 Ibs. being equal to 1 Ib, of sugar for sweetness, Honey Honey was the original sweetening agent-the only one in ancient times. It is absolutely the finest of carbo-hydrate foods, producing heat and .ener Doctors describe honey as " one hundred per cent. food," and every atom of honey eaten is assimilated by the body. It requires no digestion, but begins to pass into the blood through the mucous membrane of the mouth even before it _is swallowed! It is even a stimulant, a great specific for removing that "tired feeling.’ When you are absolutely "dead beat " try a spoonful of honey, either plain or in a little hot water, and watch the effect. One tablespoon of honey is supposed to weigh an ounce — but tablespoons vary; so find the right one, and keep to it. Cakes stay fresh much longer when both sugar and honey are used. For Children Children who get as much honey as they can eat, and whenever they like, do not crave sweets. Use it instead of sugar to sweeten their breakfast porridge! It is especially good for anaemic children, particularly the dark honey. In a broadcast talk in England, some years ago, Dr, John Anderson, of Aberdeen, stated that "anaemic children supplied with a ration of honey daily for six weeks, were found to have normal blood at the end of that time." Now for some recipes using less sugar.

Green Tomato Pickles (with Golden Syrup) This is sent by "Constant Listener," Hukanui. Cut into slices 6 Ibs. green tomatoes. Sprinkle with salt and let stand for 12 hours then strain. Bring 2 quarts of vinegar to boiling point, and add one pint of golden syrup, 1 teaspoon salt, 2 large tablespoons of mustard, and 2 large tablespoons curfy powder. (If you cannot get mustard, there is a pickle preparation sold which will do instead.) When the above is blended nicely, add the drained tomatoes, 5 or 6 large onions, sliced, and a few chillies. Boil half an hour. Thicken with flour mixed with a little of the cold yinegar. Chutney With Honey Make this one quickly, while there are still plenty of tomatoes. Of course, the dates in this recipe add to the sweetness. Four pounds of tomatoes, 2 Ibs. of sultanas, 1 Ib, of dates, 1 Ib. of apples, 1 large onion, 1 Ib. of honey, 4% teaspoon ground cloves, 1 tablespoon salt, juice of 2 lemons, and 144 cup vinegar. Peel and cut up tomatoes, apples and onions. Put all together and boil 2 hours, Honey Cake This is a Scandinavian recipé, and is over 50 years old. Melt 1 1b. honey and boil with 2 dessertspoons of butter. Cool a little, and add 1 Ib. flour which has been sifted with 1 teaspoon soda. Work together and put in a cool place, but not a refrigera_tor. Let this stand for 24 hours. Put on to a floured board, and mix in some spices-¥ teaspoon each of cinnamon, nutmeg, and’ ground cloves, and a little chopped peel. Roll out to % an inch thick, brush with yolk of egg evenly all over, and bake till quite brown in a medium oven. Cut into squares while hot, and store in an airtight tin. Jam Making With Honey In making jam, crush the fruit slightly, and use % cup honey to one cup of fruit. Remember that honey is 20 per cent. water, so be careful with the ‘amount you add. Add half the quantity of honey to the fruit, stir well, and allow to stand for one hour. Heat rather slowly,

stirring constantly. Boil for 10 minutes, then add the remainder of the honey and cook till it will set when tested, Jam retains its colour and flavour far better when cooked as rapidly as can be done without burning. Butter the pan always. A little citric acid added a few minutes before taking up always helps it to set-about a-half teaspoon to an ordinary boiling. With Pie-melon Jam I should think you would have to leave it to stand all night in the usual way, instead of one hour as stated above, which probably refers to ordinary fruit jams. In any case, these directions are all gleaned from every possible source I could contact, and our Daisy Chain will, I know, adapt them and perfect them by personal tests and experience, Bottling Fruit ; An American authority" says, "In bottling pears, peaches, quinces, apples, etc., use the same amount of honey by measure, as would be used of sugar, or half sugar and half honey." Jelly Made With Honey The same American authority gives these directions for making jelly. "In making jelly, use half honey, half sugar, in the usual proportions. Extract the juice of the fruit in the usual manner by boiling, being sure to cook all skins and cores until every bit of jelly substance has been extracted. Strain 12 to 24 hours. Then boil the juice for 10 minutes, add the sugar and bring to boiling point. Then add the honey and cook to 220 degrees F." That 220 degrees F, probably refers to cooking with steam pressure cookers, which are not at all usual in New Zealand. So our best way is just to boil until the jam will set when tested in the usual manner. Applie Pie With Honey Make the pie in the usual way, adding a pinch of salt and a few knobs of butter to the apples, and a little spice or cloves. Cover with good pastry crust, and bake till the apples are cooked. Warm about half a cup of honey, make a small hole in the centre of the crust (round the pie funnel or whatever you put in (Continued on next page)

(Continued from previous page) the middle of your dish- perhaps an egg-cup or small teacup) — and then pour the melted honey through tho hole and put back into the cooling oven for ten minutes or so. The honey could be flavoured with lemon juice or lemon essence, or clove essence, This is really very good. Apple Cream Tart Two teaspoons gelatine softened in 2 tablespoons of cold water, 3 cups of hot unsweetened apple saucé (strained through sieve, and beaten smooth with fork). Mix these two together well, and add 1 cup honey, a pinch of salt, and % teaspoon nutmeg. Let cool. Line a pieplate with good wholemeal pastry, prick well, and cook a nice brown, Then pour in the apple mixture, and allow to set. Just before serving cover with % pint whipped cream sweetened with 2 tablespoons of honey. If to be eaten hot put the apple mixture into the cooked shell while still warm, and return to the oven for a minute or two. Honey and Cinnamon Toast This is nice for afternoon tea or supper, on a cold evening. Make sufficient slices of hot buttered toast, spread with honey, sprinkle with powdered cinnamon, cut into fingers, and serve hot, Date and Walnut Cake With Honey Nine ounces of flour, % Ib. butter, 2 |b. honey, 1 Ib. dates, 1 breakfast cup chopped walnuts, 3 eggs, 1 teaspoon grated nutmeg, 1% small teaspoon salt, 1 teacup boiling water, and 1 teaspoon carbonate of soda, Pour 1 cup boiling water on to the stoned dates, with the carbonate of soda; allow to stand till neatly cold, then mix with a wooden spoon. Beat together the butter, honey, and eggs; add the sifted flour, dates, and walnuts. Bake in greased cake tin 11% hours, moderate oven. Honey and Lemon Rusks Beat to a cream 1% Ib. butter and 4 heaped tablespoons honey. Add 1 egg and beat well. Then add 1% Ib. flour, 1 good teaspoon baking powder, and the grated rind of a lemon, Turn on to a floured board and roll into fingers. Bake golden brown in a moderate oven. Honey Biscuits . Very nice for soldiers’ parcels. Half a pound of butter, % Ib. honey, 1 Ib. flour, 1 teaspoon soda, 44 cup sugar. Beat butter and sugar, then add honey, and beat well. Then add the dry ingredients. Roll out thin, and bake in a moderate oven.