The Sunday telegram. [volume] (Clarksburg, W. Va.) 1914-1927, 1915-12-19
EXPER7TEE[s
HOW TO USE
BROWN SUGAR
Invaluable in the Preparation Of
Pies and Puddings, Says
Mrs. Scott.
by MRS. ANNA B. SCOTT
Culinary Expert Of the Philadelphia
North American.

by MRS. ANNA B. SCOTT
Culinary Expert Of the Philadelphia
North American.
Those of mature years can recall
when brown sugar was one OF the
staples in every household. At that
time 1t was cheaper than the white
soft A sugar or graduated sugar and
It was used for cooking because OF the
difference in price. Today there is no
difference In the retail price OF brown
sugar and graduated sugar. SO that
there is no economy in buying the for
mer. Indeed, 1t is said that there is a
higher percentage Of sweetness in the
granuiated grade. II s N 80
However. brown sugar has It's uses
and its good qualities, and there are
many housekecpcrs. old fashioned per-
haps. who always keep stock OF It
on hand. There Is one advantage that
brown sugar has over other grades; Il
possesses q distinctive flavor and can
be used In the preparation OF many
dishes without the use Of any other
flavor. In making apple. peach and
other pies, or buildings, brown sugar
adds a quality that graduated sugar
cannot give. So, too. with. dried fruits,
apple sauce. bananas and many other
things. e4
Many remember how when they
were children brown sugar was sprin-
killed. over oatmeal cruel and Of the
delicious flavor the breakfast dish had
The rich brown seen on griddle cakes
Is most likely the result OF brown
sugar and cinnamon, with little dab
OF butter, has been added.
h. 1t is just the same with cinnamon
cake. Granulated sugar cannot be
used in giving the top decoration be-
cause 1t will not stick. Brown sugar,
which contains more moisture, holds
the cinnamon and improves the cake.
Brown sugar finds its popularity to-
day because 1t is valuable as dis.
tinctivc flavor. There is hardly q
person who does not know that candy
made from brown sugar does not re-
quire any extracts to make 1t taste
nice. Such candy is very healthful.
Here are q few easily prepared
recipes: - rf'| -
Old Tine Cinnamon Cake. q
Made from raised dough. A good
plan when baking bread is to take
some Of the sponge, say: two cupfuls.
to. 1t add two tablespoons melted
shortening, ono we'll beaten egg and
enough -four to make the dough so 1t
can be rolled three-fourths Of IN inch
thick; put on pietins and set to raise.
When 1t is double the thickness, brush
the top with melted butter, sprinkle
very literally with brown sugar, a
little powdered cinnamon and bake
in moderate oven until brown.
lyta Another good addition Is to mix two
tablespoons Of peanut butter with the
melted butter and spread on dough;
then the sugar, but not any CHINA
mon.
Stella.
This same dough viii roll out Ia
inches thick. The piece 7x10 inches
In sizesis brushed with butter, 1-2 cup
brown sugar. 10 cup chopped seeded
raisins. Double over same as pock-
etbook, roll. set to raise: when double
the size, brush top with milk and
bake .thirty-fyeEto forty. minutes in
moderate oven; remove from pan and
brush top with two tablespoons brown
sugar that has been melted in little
hot milk or little sugar that has
been. melted in hot water. u it
For especial occasions, a, little chop
ped, citron can be added or a few chop
ped blanched almonds. but he sure al
ways to use brown sugar. which gives
a delicious flavor.
Baking Powder Brown Sugar Wheels.
cup brown sugar.
2 cups flour.
2 teaspoons baking powder.
1l level teaspoon salt
Tablespoons shortening. .
cups butter,
ga cup milk.
Silt flour, baking powder and salt
into bowl, add shortening and rub in
very hghtly;l add milk slowly, enough
to be able to handle the dough and
roll out half inch thick. Spread with
melted butter, cover with brown sugar
and roll same as Jelly roll, then cut
in inch pieces, grease pie tins very
literally. set the wheels in cut side
up, brush top with milk and bake
fifteen to twenty minues In hot oven;
remove fromstips at once, as the sugar
will get hard, BE careful when bak-
ing that they dosnot burnt The top
rack OF thetoyen is best to use.
Rolled Brown Sugar Sandwiches
Use soft white broad, remove all
crust. Cut very thin must, have, a
sharp knife, spread with soft but
liter, then cover with brown sugar,
wrap in small piece Of wax paper with
the end twisted firm and let them
stand two or three hours. then un-
WRAP and serve instead OF cake. These
are exceptionally fine for school chill
I:dren's lnncheons.
F. One can use peanut butter mixed
with the soft butter and the sugar for
change. Il ~ t.sS \ S''a I
Brown Sugar Sauce for Puddings.
Good on boiled rice or other cold
boiled cereals.
! 1-2 cups brown sugar.
cup water.