Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.1 6/24/83; site sphinx.UChicago.UUCP
Path: utzoo!watmath!clyde!cbosgd!ihnp4!gargoyle!sphinx!see1
From: see1@sphinx.UChicago.UUCP (Ellen Seebacher)
Newsgroups: net.cooks
Subject: Re: brown sugar, how to no lumps
Message-ID: <1748@sphinx.UChicago.UUCP>
Date: Thu, 27-Feb-86 17:59:41 EST
Article-I.D.: sphinx.1748
Posted: Thu Feb 27 17:59:41 1986
Date-Received: Sat, 1-Mar-86 22:48:51 EST
Reply-To: see1@sphinx.UUCP (Ellen Seebacher)
Organization: U. Chicago - Computation Center
Lines: 19
Keywords: molasses, molasses, molasses...

In article <1723@bbncca.ARPA> jgold@bbncca.ARPA (Jamie Gold) writes:
>I find that for most purposes, I don't need to keep brown sugar
>at all -- a cup of sugar with two to four tablespoons (for light or
>dark brown sugar) of molasses is equivalent to a cup of brown sugar,
>and much easier to measure.

Thank you, thank you, thank you!  I wondered what I was doing wrong.
Not long ago, I used up two bags of apples by making several batches
of apple cookies -- but I didn't have much brown sugar on hand, so
I hit the reference books for substitutions.  _Help! from Heloise_
gives "1 cup brown sugar" as equivalent to (.5 cup white sugar) plus
(.5 cup molasses).  And I wondered why those cookies tasted so odd...

Egg (and molasses) on MY face,


-- 
 Ellen Keyne Seebacher                     Univ. of Chicago Comp. Center
  Dilige et quod vis fac.                  ...ihnp4!gargoyle!sphinx!see1