War cook book

Use molasses, honey, corn or other syrups for sweetening. Use fresh fruits for desserts in place of rich pastries and sweet puddings. Bake apples or pears with a little water for several hours until a rich syrup forms. If more sweetening is desired, add a little honey or molasses. Stew dried prunes in the water in which they were soaked until the liquid is almost boiled away. If more juice is wanted, add water to the syrup. Do not use frosting unless you can make it without sugar. Sugarless Sweets CANDIES. Raisin, Nut and Honey Bars 2 cups raisins 1 cup nuts }i cup honey Run raisins and nuts through meat chopper, add honey and mix thoroughly. Place in dish under weight for 24 hours. Cut in bars, or this can be used to stuff dates, figs or dipped in chocolate. WAR SWEETS. 1 pound figs 1 pound dates 1 pound English walnuts, or any other nuts confectioner 's sugar Run through the meat chopper, work on board dredged with sugar until well blended. Roll % inch thickness, shape with fancy cutters. Brush with powdered sugar. Pack in boxes between layers of oiled paper. This may also be used as center for chocolate. One-half teaspoon orange juice may be added to flavor, STUFFED DATES. Soak one pound of dates in water, stone and fill with pecan kernels or English Walnuts, or a combination of nuts broken in pieces. Roll in powdered or granulated sugar. STUFFED FIGS. Split down one side of figs, fill with chopped nuts, press together well, steam until plump. When they begin to cool, roll in granulated sugar if you choose. CHOCOLATE-COATED NUTS. Half a cake of chocolate, half teaspoon oleomargarine. Melt over hot water, dip nut kernels and put on greased paper to cool. DRIED FEUIT BALLS. Wash one cup dried apricots and soak for 6 hours. Dry them on clean cloth and put through food chopper with 1 cup each of figs, dates and seeded raisins. Add half as much chopped nuts and 1/2 teaspoon of vanilla. Mix well, pack in greased mold and let stand in cool place over night. Roll in balls and toss in chopped cocoanut or dip in melted chocolate. CANDY— USING SMALL PORTION OF SUGAR. GLACE NUTS. Yi pound nuts 34 cup water y-z cup sugar yi cup karo syrup y^ teaspoon cream tartar Boil until the color changes, then put into pan of cold water to stop boiling, then in pan of hot water while dipping the nuts. Dip nuts in syrup using a long pin or fork and place on buttered dish or oil paper. CHEAP BUTTER SCOTCH. 1 cup light brown sugar yi cup vinegar 1 tablespoon oleomargarine Boil sugar and vinegar until it cracks, then add the butter and pour into a buttered pan to cool. Mark in squares before it is cooled. CHOCOLATE CARAMELS. 2y2 tablespoons oleomargarine ^ cup milk 2 cups molasses 3 squares chocolate 1 cup light brown sugar 1 teaspoon vanilla . Put the butter into a kettle, and when melted add molasses, sugar and milk and stir until the sugar is dissolved. When boiling point is reached, add the chocolate. Boil until when tried in cold water a firm ball may form. Add the vanilla just after taking from fire and pour into a buttered pan to cool and mark into squares. HONEY NOUGAT. ^ cup honey y2 cup brown sugar 2 whites of eggs