The Sugarless Cookbook, Vol. 2: Cooking with the Natural Sweetness of Fruit

Joan McGrath is a Toronto Board of Education library consultant.

Hums’s first Sugarless Cookbook proved so successful that popular
demand encouraged her to produce another collection of “recipes using
the natural sweetness of fruit juices and fruits.” Included are
sections on Muffins and Pancakes; Yeast Breads, Buns and Cakes; Salad
and Fruit Dressings; Vegetables; Main Dishes; Sauces, Relishes and
Pickles; Jams and Sweet Sauces; Pastry and Pies; Puddings and
Cheesecakes; Cakes; Cookies, Bars and Squares; and Treats.

Fruits and fruit juices substitute for sugar, honey, molasses, corn
syrup, cyclamates, or aspartame in all recipes; vegetable oil is
suggested instead of solid fats, and the use of salt is minimized.

This attractive book is illustrated with four handsome color
photographs. Recipes are printed in a striking red, and include both
metric and imperial measurements; spring-bound for easy kitchen use.