(1.) Sucroses: Cane sugar (sucrose), beet sugar, maple sugar, malt sugar,
milk sugar (lactose).
(2.) Glucoses: Grape sugar (dextrose), fruit sugar (levulose), invert sugar,
and to this class honey belongs.
Manufactured Sugar. Sugar is sold as loaf or lump, granulated, powdered,
icing or confectioners’, brown, Demerara. Icing sugar is smooth to the tongue,
powdered sugar is slightly gritty.
(1.) Sucroses.
Cane Sugar. Cane sugar is prepared by crushing the stems of the sugar
cane to extract the juice, which is then treated by various chemicals to bleach it.
It is boiled, filtered, evaporated and the crystals are separated as raw sugar from
that part which will not crystallise. The latter is sold as treacle, molasses and
golden syrup. The sugar cane is cultivated in the tropics.
Raw Sugar is of three kinds: Barbadoes, a cery dark brown sugar; clayed,
a lighter brown; and Demerara sugar has a distinctive flavour, and the crystals
are large and a golden colour. It is specially prepared from selected canes.
The raw sugar is then refined by heating, filtering and clarifying by charcoal.
That to be sold as loaf sugar is run into moulds and afterwards cut by machinery.
Beet Sugar. About two-thirds of the cane sugar, so called, is manufactured
from beet sugar. The beets are pulped, the sugar extracted, and the colour
removed by means of filtration by charcoal. Chemically beet and cane sugar
are the same. Cane sugar is supposed to be the better for preserving, as it is
less likely to ferment.
Maple Sugar is obtained by tapping the sugar maple (of North America) in
early spring. The sap escapes as it flows upwards and is caught in buckets hung
on the tree. The sap is evaporated and the by-product is maple syrup. Both
are liked because of their peculiar flavour.
Lactose, or milk sugar, is much less sweet than cane sugar and it is rarely
fermented by yeasts. It should always be used for babies and those suffering
from stomach trouble. It may be bought at drug stores.
>
(2.) Glucoses.
Grape Sugar, or dextrose, is found in grapes and may often be seen on
raisins. It is one-third less sweet than cane sugar.
Commercial glucose is made by boiling starch with acids. It is used in the
manufacture of all cheap candy and is quite wholesome.
Levulose, or fruit sugar, is found in most fruits. It will not crystallise. It is
sweeter than cane sugar.
SUGARS 33
Invert Sugar is a mixture of of dextrose and levulose. It is not as sweet as
cane sugar and does not crystallise. If cane sugar be boiled with an acid invert
sugar results. This is what takes place when sugar is cooked some time with
acid fruit, therefore the sugar will sweeten more if not added until towards the
end of the cooking.
Honey is invert sugar. It consists of equal parts of levulose and grape
sugar. The sugar of honey is predigested and ready for assimilation.
The Cooking of Sugar.
Sugar when heated first turns a yellow color, when cooked it becomes brittle
and is known as barley sugar. If heated further it darkens, tastes bitter and is
known as caramel. At this stage it is used to flavour and to darken gravies. lf
further cooked it chars and is known as carbon.
Digestion of Sugar.
All sucroses have to be changed in the body into dextrose and levulose,
that is they are inverted. Glucoses are digested sugars, sucroses undigested.
Too sweet food is irritating to the digestive system. Sugar is more rapidly
digested than starch and much more rapidly than fat.
Food Value of Sugar.
Sugar is the cheapest fuel food. It provides energy more quickly than most
foods and is especially useful to those engaged in muscular work, such as athletes,
mountain climbers and men in lumber camps. It lessens the sense of fatigue
that muscular work gives.
A certain amount of sugar is good for children, as their great activity
demands a food which will rapidly yield energy. Children under three years of
Page 19
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(1.) Sucroses: Cane sugar (sucrose), beet sugar, maple sugar, malt sugar, milk sugar (lactose).
(2.) Glucoses: Grape sugar (dextrose), fruit sugar (levulose), invert sugar, and to this class honey belongs.
Manufactured Sugar. Sugar is sold as loaf or lump, granulated, powdered, icing or confectioners’, brown, Demerara. Icing sugar is smooth to the tongue, powdered sugar is slightly gritty.
(1.) Sucroses.
Cane Sugar. Cane sugar is prepared by crushing the stems of the sugar cane to extract the juice, which is then treated by various chemicals to bleach it. It is boiled, filtered, evaporated and the crystals are separated as raw sugar from that part which will not crystallise. The latter is sold as treacle, molasses and golden syrup. The sugar cane is cultivated in the tropics.
Raw Sugar is of three kinds: Barbadoes, a very dark brown sugar; clayed, a lighter brown; and Demerara sugar has a distinctive flavour, and the crystals are large and a golden colour. It is specially prepared from selected canes.
The raw sugar is then refined by heating, filtering and clarifying by charcoal. That to be sold as loaf sugar is run into moulds and afterwards cut by machinery.
Beet Sugar. About two-thirds of the cane sugar, so called, is manufactured from beet sugar. The beets are pulped, the sugar extracted, and the colour removed by means of filtration by charcoal. Chemically beet and cane sugar are the same. Cane sugar is supposed to be the better for preserving, as it is less likely to ferment.
Maple Sugar is obtained by tapping the sugar maple (of North America) in early spring. The sap escapes as it flows upwards and is caught in buckets hung on the tree. The sap is evaporated and the by-product is maple syrup. Both are liked because of their peculiar flavour.
Lactose, or milk sugar, is much less sweet than cane sugar and it is rarely fermented by yeasts. It should always be used for babies and those suffering from stomach trouble. It may be bought at drug stores.
>
(2.) Glucoses.
Grape Sugar, or dextrose, is found in grapes and may often be seen on raisins. It is one-third less sweet than cane sugar.
Commercial glucose is made by boiling starch with acids. It is used in the manufacture of all cheap candy and is quite wholesome.
Levulose, or fruit sugar, is found in most fruits. It will not crystallise. It is sweeter than cane sugar.
SUGARS 33
Invert Sugar is a mixture of of dextrose and levulose. It is not as sweet as cane sugar and does not crystallise. If cane sugar be boiled with an acid invert sugar results. This is what takes place when sugar is cooked some time with acid fruit, therefore the sugar will sweeten more if not added until towards the end of the cooking.
Honey is invert sugar. It consists of equal parts of levulose and grape sugar. The sugar of honey is predigested and ready for assimilation.
The Cooking of Sugar.
Sugar when heated first turns a yellow color, when cooked it becomes brittle and is known as barley sugar. If heated further it darkens, tastes bitter and is known as caramel. At this stage it is used to flavour and to darken gravies. lf further cooked it chars and is known as carbon.
Digestion of Sugar.
All sucroses have to be changed in the body into dextrose and levulose, that is they are inverted. Glucoses are digested sugars, sucroses undigested. Too sweet food is irritating to the digestive system. Sugar is more rapidly digested than starch and much more rapidly than fat.
Food Value of Sugar.
Sugar is the cheapest fuel food. It provides energy more quickly than most foods and is especially useful to those engaged in muscular work, such as athletes, mountain climbers and men in lumber camps. It lessens the sense of fatigue that muscular work gives.
A certain amount of sugar is good for children, as their great activity demands a food which will rapidly yield energy. Children under three years of