During World War II sugar was in short supply, and it was rationed until 1947 when the war ended. Once restrictions were lifted, America's sweet tooth was back with a salivating vengeance. Candy, sweet rolls and chocolates were the rage as America discovered "how sweet it is." But after awhile the novelty wore off, and we became more health-conscious, watching our weight and counting calories. Today some of us monitor intake of sweets carefully while others are finding great new uses for sugar. Recently, a few homegrown scientists discovered that putting sugar into various mixes like spackle and plaster of Paris actually slows the setting and drying time, which is good news if you're a slow worker. And that's the On The House tip for today.