White, Marion — Sweets Without Sugar

New York M.S. Mill Co., Inc. Fifth Printing pp. 103, [1]. Small 8vo., measuring 5.5" x 8". Original tan cloth over boards with dark-gray lettering to the spine, and front board. An uncommon American cookery title, published in response to the rationing measures instituted as a result of the Second World War. Comprises of a wide range of recipes for baked and sweet goods which substituted a range of other sweetening agents in lieu of sugar cane, namely honey, molasses, corn and maple syrup. Rubbing and light general wear to the cloth extremities, corners inexplicably reinforced with clear utilitarian tape, contents entirely without blemish with firm, sound binding; very good+. Our offering is the Fifth Printing (of Sept. 1942), printed in the same year as the First Printing (April, 1942). Nominally corresponds to OCLC #936931636. ¶ "Sugar is a habit to which we are all accustomed. It is convenient to use, rich and mellow to the palate. Its smooth consistency, free of any challenging flavor, makes it the ideal sweetening agent in any recipe. But sugar cane is necessary to our present war effort, and sugar must be rationed. The quicker we learn that we can get along quite well without it, the quicker we will enjoy the good things it provides - the rich dessert that finished dinner so satisfactorily, the cakes and cookies that make afternoon tea on occasion, and the pies that keep American men in good spirit. There are other sweetening agents, just as energizing as sugar and richer in their nutritive value - honey, molasses, corn syrup and maple syrup. To substitute these products for the sugar we cannot have is merely a matter of adjusting habits, and revising old recipes."