eutral 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 quantities 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.

With a few tests along this line one will be surprised how readily
the substitution may be made. If all sweetening agents become scarce,
desserts can well be abandoned. Served at the end of a full meal,
desserts are excess food except in the