1939-06-05 — Page 17

THE CHINA MAIL, JUNE 5, 1989

Sugar Through The Ages

(By EDITH M. BARBER)

'

The history. of sugar reads like, much more than a century ago a travelogue. It was brought into that it began to be manufactured Europe with spices and in very in such quantities that it could small quantities even before the begin to be considered as a staple beginning of the Christian era. food, To-day we use more than ten Like many other new foods, it be- times as much as we did a hundred gan its career as a medicine and years ago. then was used in the preparation of expensive sweetmeats. It is not

A Pretty

Pinafore For

Tots

:

The crystalline, granulated and tablet sugar, the confectioners and the powdered, which we all keep on hand, are modern products. My grandmother bought her white sugar supply in a large conical loaf from which pieces had to be chopped and pounded for use. The brown sugar came by the barrel and molasses by the cask.

meals, it may take away appetite for other foods.

in

BROWN SUGAR HARD SAUCE ́

1/3 cup butter.

1 cup brown sugar. 1/4 cup strong coffee. Cream butter until fluffy.

Beat

coffee Serve

sugar gradually. · ́Add slowly, Beating constantly. with cottage puddings, or sponge

cake.

1 egg.

BROWNIES

1/4 cup melted butter.

1 cup granulated sugar or 11⁄2

cups brown sugar.

2 tablespoons water. 2 squares chocolate. 3/4 cup pastry flour. 1/4 teaspoon salt.

1/2 teaspoon baking powder.

1 cup chopped nuts.

Beut egg slightly and stir in melted butter, Stir in sugar and add water. Beat half a minute; add melted chocolate. Mix flour, salt and baking powder with nuts and add to first mixture. Bake in greased

Until about a century ago sugar cane supplied all of the commercial sugar. To-day the beet provides large quantities of sugar

which corresponds in flavour and food value with the older products. Sugar may be classed as one of our most valuable foods, providing as it does,

cake pan twenty-five quick energy. Used as a sweeten- thirty minutes in a moderate oven ing for desserts and in candy to be eaten at the end of the meal, (325 degrees Fahrenheit). Remove there can be no criticism in its use from oven, cool slightly and cut as a fuel food. Eaten between into squares.

to

Kitty

4-14

to 1939, by 141 Syniflenta)

Even if it strikes your funny bone when a traffic officer reads you a lecture and winds up by tell- ing you to watch your step, it's not wise to laugh.

TEETHING

TOPICS

HEY, CLARA, STOP!! I CAN'T HEAR MYSELF THINK - YOU're makiNG SUCH A ROW

$

Bo-0-0

00

BOO-0

N° 4

SO WOULD YOU IF YOU WERE CUTTING A GREAT BIG TOOTH LIKE I AM, LOOK!

1745 B

Isn't this an adorable design for little girls in the 2-to-6 size range? The square neckline, the curved pre- tenses of sleeves jutting out over the shoulders, the sash bows at the side -they all work together for a total effect of crisp, engaging charm! The back of the frock widely over- laps, you see, and is fastened on the shoulders with a button on each side, It's a thoroughly comfortable style for busy days of play, as delectable to look at!

well as

This design will be pretty in dimity, batiste and lawn, as well as in- more sturdy materials, such gingham, percale or chambray. will be delightfully cool in the sum- mertime,

N Paris there is a strong feel- ing for blues, for dresses

and

with jackets, for black white checks, and for skirts that awing out at the hem.

18

It

EVERY baby loves crisp, delicious 'Ovaltine' Rusks. And every baby should have them to ensure easy, comfortable teething. 'Ovaltine' Rusks are highly nutritious and digest- able. They are made from the purest un- bleached wheaten flour, and contain the neces- sary body-building and health-giving properties.

Distributors: JARDINE, MATHESON & CO., LTD.

OVALTINE'

Rusks

BRSC14

COO, THAT'S NOTHING. I CUT A COUPLE LAST WEEK, AND THE ONLY SOUND I MADE WAS THE SCRUNCHING OF OVALTINE RUSKS!›

I'VE NEVER HEARD OF THEM

WHAT!! A CHAMPION

SCREAMER LIKE YOU? WHY, 'OVALTIN E RUSKS ARE THE ONLY THING Worth SCREAMING FOR