Sugar rationing took effect in the United States in May 1942, and the next month, CBS radio personality Kate Smith stepped up to the plate in the June issue of Radio Mirror with recipes with which the housewife could conserve the commodity, but still prepare deserts.

Smith knew that her readers would accept rationing for what it was–“an emergency method of making quite sure that everyone gets all the sugar he needs and that no one gets more than he really needs.” She also knew that her readers wanted to make sure that they didn’t use their portion wastefully.

Therefore, she presented these recipes showing how delicious deserts could be prepared with other sweetening agents such as corn syrup, prepared pudding mixtures (which used dextrose), molasses, and honey.

Her sugarless layer cake used corn syrup, and the molasses cake used molasses along with a bit of brown sugar. She suggested that an easy and delicious filling for either cake could be made with a package of chocolate pudding mix and milk, following the package directions, but with a bit less milk. Instead of frosting, the cake could be covered with nut meats, currants, or raisins, or a light dusting of confectioner’s sugar could be used.

She also included a chocolate souffle recipe using a packaged pudding mix, and baked stuffed oranges using corn syrup or honey.

For glazing a ham, she included a recipe with a corn syrup glaze.