Food Guide for War Service at Home / Prepared under the direction of the United States Food Administration in co-operation with the United States Department of Agriculture and the Bureau of Education, with a preface by Herbert Hoover

by United States Food Administration; Katharine Blunt; Florence Powdermaker; Frances Lucy Swain

IN PLACE OF SUGAR

The United States is much more fortunate than Europe in having sweets other than sugar at its disposal. As our corn-crop is immense, the supply of corn-syrup is limited only by the ability of the manufacturers to turn it out. It is a wholesome, palatable syrup and can often take the place of sugar both in cooking and on the table. Although it is not as sweet as ordinary sugar, it serves the body for fuel in the same way. We have cane-syrup, and also molasses and refiner's syrup, by-products of sugar-making, and in some parts of the country, local products such as honey, maple sugar and syrup, and sorghum syrup. Sweet fruits, both fresh and dried, contain considerable amounts of sugar, some of the dried fruits being over two-thirds sugar, and when added to cereals, for example, take the place of part or all of the sugar.