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( Originally Published 1926 )

384 Q. From what is cane sugar made?

A. From the sweet juice obtained by crushing the stalks of the sugar cane plant, which plant resembles somewhat the bamboo and the ordinary corn stalk.

385 Q. From what kind of beets is beet sugar made?

A. From the sugar-beet, usually the white, cone-shaped type.

386 Q. Is beet sugar equally as good for preserving and jelly-making as cane sugar?

A. Yes. The prejudice some people have against the beet sugar for preserving is due to the fact that beet sugar, as it was made years ago, was not as good as the cane sugar on ac-count of the crude methods used in its manufacture. High-grade beet sugar, as manufactured now, however, is in every way equal to the high-grade cane sugar. It is just as sweet as the cane sugar and is also otherwise indistinguishable.

387 Q. Do cube sugar and cut loaf sugar differ in quality for household use?

A. No. They differ only in shape.

388 Q. What is the difference between "Bar Powdered," "XXXX Powdered," "Icing Powdered," and "Standard Powdered" sugars?

A. "Bar Powdered," also known as "Dessert Powdered," sugar is a coarse powdered sugar, used chiefly in iced tea and lemonade and on fresh fruits and berries. The "XXXX Powdered" is a very finely pulverized sugar, and is used in baking, and in making icings and frostings. "Icing Powdered" is the same as "XXXX Powdered," except that it contains about 3 per cent starch. "Standard-Powdered" is a mixture of fine and coarse powdered, and is used by bakers for sprinkling on bakery goods.

389 Q. Why do some powdered sugars contain starch?

A. Powdered sugars which contain starch (the usual amount is 3 per cent) are intended for use in making icings. Such sugar works up into a smoother icing than ordinary powdered sugar. The addition of the starch also keeps the sugar from getting hard and lumpy.

390 Q. Why do not powdered sugars, when applied to the tongue, seem to be as sweet as granulated sugar?

A. Because of a peculiarity due to the physical condition of the sugar. Powdered sugar may not seem as sweet as granulated sugar, but it is equally as sweet, weight for weight, with the exception, of course, of icing sugar containing starch.

391 Q. What kind of sugar is "brown" sugar?

A. Brown sugar is sugar so processed that it contains some of the molasses originally contained in the raw sugar. The larger amount of molasses it contains, the darker its color. Brown sugar belongs to what are known as "soft" sugars. It is the darkest of the three grades of soft sugars usually sold in the stores, the other two grades being known as "Yellow" and "Light Yellow."

392 Q. Is brown sugar sweeter than granulated sugar?

A. No. Brown sugar tastes sweeter because it contains molasses, but its actual sugar content is less. The same is true of the other "soft" sugars.

393 Q. Are there both cane and beet "soft" sugars?

A. No. All "soft" sugars on the market are cane sugars. Beet "soft" sugars are not sold, as they have a certain odor which is not "re-moved until the final refining process.

394 Q. From what is corn sugar made?

A. Corn sugar is made from the starch obtained from the corn kernel.

395 Q. How does corn sugar compare with cane and beet sugar?

A. Corn sugar is three-fifths as sweet as cane or beet sugar, and is so different in appearance that one is never mistaken for the other; the granules of the corn sugar are round and have a pale yellowish tint. The corn sugar is more easily digested, is fully as wholesome, and its net food value is equal to that of cane or beet sugar.

396 Q. How is maple sugar produced?

A. By evaporating the maple sap.

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