’ Did you know there “was
‘thore than’ one type of
refined sugar? As a matter of

'.. fact Canadian sugar refiners

and manufactures sell: up to
80 different grades (and
packages of sugar.

Some of the most common
ones are as follows:

GRANULATED

Refined sugar is the most
common form used in
households and commerce.
It is produced in various
crystal - sizes. and usually
packaged in 1, 2, 4 and fo ke
containers for home use.

It is in small individual
service envelopes for
restaurants and airlines. It is
in 20 and 40 kg. bags and in
bulk for food manufactures.
Canadian Food and Drug
‘Regulations require a
minimum purity of 99.8%.

sucrose, but all refined white -

sugar produced in Canada
exceeds 99.9%.

BULK GRANULATED

. Many food manufacturers
purchase granulated in bulk
form, to save handling and
storage Costs in their plants.
It is delivered in specially-
designed trucks or railway
ears, which can carry 20
tonnes and 85 tonnes
respectively.

Salad Bar
$1.95 $4.95

with meal asameoal

$ 4.75

- LIQUID. SUGAR
_. This mixture of water and —
‘Sugar is preferred by some

food manufacturers. ‘Liquid

sugar is “metered”. into the ~

manufacturers’. process.
There are many grades ‘and

blends of liquid
tailored -to- suit’.
manufacturers’ requiremen-

"INVERT SUGAR |

When water and sugar are

‘heated in the presence of a

weak acid solution (like in
the. stomach), the sucrose
breaks up into sweeteners of

simpler chemical structure:

dextrose and levulose. |

The product, known as
invert sugar, is_ slightly
sweeter than sucrose and is

popular: with some industrial

users like soft drink bottlers
and confectioners.

~

ICING SUGAR
Icing sugar is pulverized
granulated sugar to which
not more than five percent
of starch or other anti-
caking ingredient is added.
BROWN SUGAR,
YELLOW SUGAR
Brown sugar, light. brown ..
sugar, yellow sugar are -

> refined products, containing .

a molasses-flavoured syrup ©
which gives the product a
distinctive taste and colour.

Spaghetti

alacarte

$2.95

Black Sheep
Restaurant
(A214 E. 12th N. Van

984-9595 _

sugar .
food:

health
(Therefore, raw sugar is not
sold in Canada for direct -
, consumption. ct

to §.9§
includes —
everything
soup. salad |
bread @ dessert

Sirloin Tip Steak $5.95

" Specials in effect Monday to Thursday.

Ta ds brown er

containing coarse crystals.

MOLASSES | Ces

- Molasses. is a by-pidact -
of the cane and beet. refining °.
processes: Cane. .
molasses. is edible and comes

_ ‘Miss Brown. wins a: voucher
> for. $10 worth of ‘meat of her

= gee ‘from':THE TOWN

UTCHER LTD., 1254 Lynn

= x Valley Rd., North Vanesuver.

“You . could be “Sar. ‘next ;

~ 202-1139 | ecsiale

Sugar

winner. ‘Send . your: favorite
_ Recipe" “to” the” Pha Shore
test, No.
_Ave.,
North Vancouver, B.C. V7™M
»2H4. Be sure to include your
_telephone number.

‘~in many grades from ‘fancy

(the highest’ grade) to”
_blackstrap: molasses...

- Sugar beet molasses: is =
non-edible, but it is valuable Z
in the marketplace for- the:

manufacture of yeast, citric

acid and for cattle feed -

mixtures. .
RAW CANE SUGAR .

This product is imported

into Canada in special bulk ~
cargo. “ships. ‘Conditions :.
under which it is.
manufactured and shipped
vy

Raw sugar is not included
in the Canadian Food |
Regulations because this.

product does. not. meet -

: Canadian standards for
and - hygiene.-

Lasagne

ata carte

$3.95

a ~~ FERIFI E ~ : .
1. Ig. can fruit cocktail

~VAc., sherry.

Enjoy a roast beef dinner, with
Yorkshire pudding
potato and vegetabie
coffee or tea

: roid Ene glis h trifle
_ “ ‘The. winner of our récipe
“  eontest'“this week is Miss

- Kathleen Brown with her
' recipe for Old. English Trifle.

"eo: strawberry j jam (app. )

* sponge. cakes

1 batch of custard’
(according to directions
on tin) ©

1 batch fed jello.

‘1 batch green jello -
Whipping cream
Marachino cherries

Strain Juice from _ fruit
Saar ‘and add juice. to

sherry. Set aside.

2. Spread s Sponge cakes with
about ‘2¢. or more jam each.
Cut cakes in 1°’ squares and
line bottom. of large bowl,

working . your way ap the e
~ sides=

3. Pour juice and sherry « over _
.top and let sit over night.
: 4, Pour half fruit over r cakes.

I Thursday |

Available at all Bay Buffets.
4to8pm. every Thursday.

Hudson's Bap Company

| Page 37, April 11, 1979 - North Shore News”

5. Pour warm custard over
fruit and cake; let set.

6. Pour remaining fruit over
custatd.

7. Using beaters, beat jello
and put alternate layers ‘of
colours over fruit.

8. Top with whipping cream.
. 9. Garnish with -marachino*
cherries.

10. Enjoy the best ‘Teifle
‘there is!

- Shabu Shabu
- Consomme
Yaki Yaki ©
shrimp
appetizer
Four fresh
_vegetables
Chicken
Teriyaki
Rice
Japanese
Tea

Dessert

for $795?

JAPANESE
VILLAGE |

Teppan Steak
and Seafood House

734 Broughton Street
(just. few steps
off Douglas St.)

Victoria, B.C.
Tel. 382-5165

83 Chesterfield Avenue;
(one block from
Sea- Bus torminal)
North Vancouver,
BG:
Tel 986-1155

aoe