Salt As Well As Sugar
Dear Aunt Daisy, Would you very kindly repeat the directions you gave some time ago for adding salt to jam and so using less sugar? I find a small quantity of salt in stewed fruit is a wonderful sugar-saver-about half the usual amount is quite sufficient. Please print the answer in The Listener, as I know there are others who would be glad of the information, With thanks and best wishes.-D.C.W., Ashburton-Mayfeld. : The samme request comes from "Toromiro," Gisborne. The proportions are half a pound of sugar to every pound of fruit, and 1 heaped teaspoon of salt to every 4 pounds of fruit. This recipe comes from England, where it was quite successfully followed during the last war,
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19430212.2.30.4.1
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New Zealand Listener, Volume 8, Issue 190, 12 February 1943, Page 15
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124Salt As Well As Sugar New Zealand Listener, Volume 8, Issue 190, 12 February 1943, Page 15
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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