Before sugar that has
become lumpy can be used, it must be reduced to its original condition
by crushing the lumps with a rolling pin and then sifting the sugar
through a fine wire sieve. As explained in _Cakes, Cookies, and
Puddings_, Part 1, sugars of this kind are not suitable for cooking
purposes, such as the preparation of cooked icings, etc. These are made
from granulated or other coarse sugar, while the uncooked ones are made
from XXXX, or _confectioners', sugar_, as it is sometimes called. Then,
too, fine sugars cost more than do the granulated sugars, so it is well
to remember that nothing is gained by their use.
11. The third variety of sugars, which are known as _soft sugars_, are
purchased by the retail dealer by number. There are fifteen grades of
this sugar, ranging from 1 to 15, and the number indicates the color of
the sugar. No. 1 is practically white, while No. 15 is very dark, and
the intervening numbers vary in color between these two shades. The
lightness of the color indicates the amount of refinement the sugars
have had. The dark-brown sugars are stronger in flavor and indicate less
refinement than the light ones.
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