Because of the present shortage of sugar it is necessary for each person to reduce his consumption of sugar to pound per week.

There are so many sweet foods that may be used in place of sugar that this should be no hardship.

Cut out candy.

Try cooking breakfast cereals with chopped figs, dates or raisins. You will not need to add any sugar at the table. 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 all boiled away. If more juice is wanted add water to the syrup. The long, slow cooking is necessary to develop a rich flavor. Cut down the use of cake. Do not use frosting unless you can make it without sugar.

Either honey or maple syrup can be substituted for sugar in a boiled frosting.

When cake is made it should be not only wheat-saving, but sugar-saving and fat-saving. Try making cakes in which cornmeal, corn flour, rye flour, potato flour, rice flour or cornstarch is substituted for part of the wheat flour. Use corn syrup, molasses, honey and other syrups for part or all of the sugar.

A good working rule in making such substitution is to use 1 cup of syrup as equivalent to 1 cup of sugar and cuP of liquid. Corn syrup does not sweeten as much as molasses or honey.

Recipes For Conservation Sweets War Cake

1 cup molasses 1 cup corn syrup 1 cups water

1 package raisins

2 tablespoons fat 1 teaspoon salt

1 teaspoon cinnamon teaspoon cloves teaspoon nutmeg

2 cups flour

teaspoon soda

2 teaspoons baking powder

Boil together for 5 minutes the first nine ingredients. Cool, add the sifted dry ingredients and bake in two loaves for 45 minutes in a moderate oven.

This cake should be kept several days before using. It makes about 20 to 25 servings.

If desired, 1 cup of oatmeal may be used in place of 7/8 cup of flour.

Oatmeal Macaroons

1 tablespoon fat 3/8 cup corn syrup

2 tablespoons sugar

1 egg

2 teaspoons almond extract if desired

1 cups oatmeal

teaspoon salt

teaspoon baking powder

1 tablespoons flour

Combine the melted fat and the sugar and syrup, add the beaten egg and stir in the other ingredients Drop from a teaspoon on greased baking sheets or pans and bake in a moderate oven about 15 minutes. This makes 25 to 28 cookies about 2 inches in diameter

Sponge Cake Without Wheat

4 eggs

1 cup sugar

1 cup barley flour

1 tablespoon lemon juice 1/8 teaspoon salt

Separate the whites and yolks of eggs, beat yolks, add lemon juice and sugar, then flour. Fold in well-beaten whites of eggs and bake in slow oven.

Cornmeal Cookies

cup melted fat cup molasses cup corn syrup 1 egg

6 tablespoons sour milk teaspoon soda 2 cups cornmeal 1 cup wheat flour

Combine the melted fat, molasses, syrup, beaten egg and milk. Sift the dry ingredients and combine with the liquid. Drop from a teaspoon onto a greased pan and bake in a moderate oven for 15 minutes. This makes 55 to 60 cookies about 2 inches in diameter.

Cornmeal Gingerbread

1 cup cornmeal 1 cup wheat flour

1 teaspoon soda teaspoon salt

2 teaspoons ginger

1 egg (omitted if desired)

1 teaspoon cinnamon teaspoon cloves 1 cup sour milk

1 cup molasses

2 tablespoons shortening

Sift together the dry ingredients. Combine the milk, molasses, melted shortening and beaten egg. Add the liquid ingredients to the dry. Stir well. Bake in moderate oven.

Two cups of buckwheat flour may be substituted for the corn-meal and flour in the above recipe. This will have the characteristic flavor of buckwheat. If it is too strong use only 1 cup of buckwheat and 11/8 cups of white flour. Two and a half cups of rye flour may also be substituted. In using rye and white flour a larger quantity is necessary because these flours absorb less liquid than do the cornmeal and buckwheat.