The average daily consumption of sugar per person in this country is 5 ounces, and yet nutritional experts agree that not more than 3 ounces a day should be taken. The giving up of one ounce per day will, therefore, be of great value in reducing many prevalent American ail- ments. Flatulent dyspepsia, rheumatism, diabetes, and stomach acidity are only too frequently traced to an over- supply of sugar in our daily diet. Most persons apparently think of sugar merely as a sweetening agent, forgetting entirely the fact that it is a most concentrated food. It belongs to what is called the carbohydrate group, upon which we largely depend for energy and heat. It is especially valuable to the person doing active physical work, the open-air worker, or the healthy, active, growing child, but should be used spar- ingly by other classes of people. Sugar is not only the most concentrated fuel food in the dietary, but it is one that is very readily utilized in the body, 98 per cent. of it being available for absorption, while within thirty min- utes of the time it is taken into the system part of it is available for energy. As a food it must be supplied, especially to the classes AND HOW TO COOK THEM a9 of people mentioned above, but as a confection it can well be curtailed. When it is difficult to obtain, housekeepers must avail themselves of changed recipes and different combinations to supply the necessary three ounces per day and to gain the much-desired sweet taste so necessary to many of our foods of neutral flavor with which sugar is usually combined. Our grandmothers knew how to prepare many dishes without sugar. In their day lack of transportation facili- ties, of refining methods and various economic factors made molasses, sorghum, honey, etc., the only common methods of sweetening.. But the housekeeper of to-day knows little of sweetening mediums except sugar, and sugar shortage is to her a crucial problem. There are many ways, however, of getting around sugar shortage and many methods of supplying the necessary food value and sweetening. By the use of marmalades, jams and jellies canned during the season when the sugar supply was less limited, necessity for the use of sugar can be vastly reduced. By the addition to desserts and cereals of dried fruits, rais- ins, dates, prunes and figs, which contain large amounts of natural sugar, the sugar consumption can be greatly lessened. By utilizing leftover syrup from canned or preserved fruits for sweetening other fruits, and by the use of honey, molasses, maple sugar, maple syrup and corn syrup, large quantities of sugar may be saved. The substitution of sweetened condensed milk for dairy milk in tea, coffee and cocoa—in fact, in all our cooking proc- esses where milk is required—will also immeasurably aid in sugar conservation. The substitutes mentioned are all available in large amounts. Honey is especially valu- able for children, as it consists of the more simple sugars which are less irritating than cane sugar, and there is no danger of acid stomach from the amounts generally con- sumed. 60 FOODS THAT WILL WIN THE WAR As desserts are the chief factor in the use of quan- | tities of sugar in our diet, the appended recipes will be of value, as they deal with varied forms of nutritious, at- tractive sugarless desserts. It is only by the one-ounce savings of each individual member of our great one hun- dred million population that the world sugar shortage may be met, and it is hoped every housekeeper will study her own time-tested recipes with the view of utilizing as far as possible other forms of sweetening. In most re- cipes the liquid should be slightly reduced in amount. and about one-fifth more of the substitute should be used than the amount of sugar called for.

AI-modernized reading of the original text

The average daily consumption of sugar per person in this country is 5 ounces, and yet nutritional experts agree that not more than 3 ounces a day should be taken. The giving up of one ounce per day will, therefore, be of great value in reducing many prevalent American ailments. Flatulent dyspepsia, rheumatism, diabetes, and stomach acidity are only too frequently traced to an oversupply of sugar in our daily diet. Most persons apparently think of sugar merely as a sweetening agent, forgetting entirely the fact that it is a most concentrated food. It belongs to what is called the carbohydrate group, upon which we largely depend for energy and heat. It is especially valuable to the person doing active physical work, the open-air worker, or the healthy, active, growing child, but should be used sparingly by other classes of people. Sugar is not only the most concentrated fuel food in the dietary, but it is one that is very readily utilized in the body, 98 per cent. of it being available for absorption, while within thirty minutes of the time it is taken into the system part of it is available for energy. As a food it must be supplied, especially to the classes of people mentioned above, but as a confection it can well be curtailed. When it is difficult to obtain, housekeepers must avail themselves of changed recipes and different combinations to supply the necessary three ounces per day and to gain the much-desired sweet taste so necessary to many of our foods of neutral flavor with which sugar is usually combined. Our grandmothers knew how to prepare many dishes without sugar. In their day lack of transportation facilities, of refining methods and various economic factors made molasses, sorghum, honey, etc., the only common methods of sweetening.. But the housekeeper of to-day knows little of sweetening mediums except sugar, and sugar shortage is to her a crucial problem. There are many ways, however, of getting around sugar shortage and many methods of supplying the necessary food value and sweetening. By the use of marmalades, jams and jellies canned during the season when the sugar supply was less limited, necessity for the use of sugar can be vastly reduced. By the addition to desserts and cereals of dried fruits, raisins, dates, prunes and figs, which contain large amounts of natural sugar, the sugar consumption can be greatly lessened. By utilizing leftover syrup from canned or preserved fruits for sweetening other fruits, and by the use of honey, molasses, maple sugar, maple syrup and corn syrup, large quantities of sugar may be saved. The substitution of sweetened condensed milk for dairy milk in tea, coffee and cocoa—in fact, in all our cooking processes where milk is required—will also immeasurably aid in sugar conservation. The substitutes mentioned are all available in large amounts. Honey is especially valuable for children, as it consists of the more simple sugars which are less irritating than cane sugar, and there is no danger of acid stomach from the amounts generally consumed. As desserts are the chief factor in the use of quan- | tities of sugar in our diet, the appended recipes will be of value, as they deal with varied forms of nutritious, attractive sugarless desserts. It is only by the one-ounce savings of each individual member of our great one hundred million population that the world sugar shortage may be met, and it is hoped every housekeeper will study her own time-tested recipes with the view of utilizing as far as possible other forms of sweetening. In most recipes the liquid should be slightly reduced in amount. and about one-fifth more of the substitute should be used than the amount of sugar called for.

Foods that will win the war