Six Litte Sugar Dol s and

Copyright, 1932
California and Hawaiian Sugar Refining Corporation, Ltd.
¿hit
*
The Six Litt e
Sugar Dol s
and how they
grew
D
E A R , dear," said the big round Moon, looking
down on a field of sugar cane which was swaying backwards and forwards, backwards and forwards,
in rhythmical step with the gentle breeze. "Dear,
dear how desolate it seems down there on the earth.
A n d how dark.
I wonder what little children
would do without the moonbeams I send down to
play with them. It seems to me (for the Moon
had a very high opinion of herself) I give them all
the brightness they have in their lives."
" H a v e you ever heard such conceit?" piped up a
tiny voice from far, far below. "Brightness isn't
everything. Sweetness is just as important to little
children, and we give them that."
"Indeed we do," came a chorus of tiny voices, "indeed we do."
T h e moon pricked up her ears, and turned her face
so that a shaft of light fell upon the field of sugar
cane. Surely the voices were coming from somewhere
in the field. A h yes, just as she had thought. There,
with their heads close together, were six little sugar
canes murmuring to each other, boasting (it seemed
to the Moon) of what they could accomplish.
"Well," said the Moon, presently, "we might as well
talk this over. I see I've been overheard."
"Just because you're
first little sugar cane,
For that matter, I'm
pure cane, you know.
so high above us," said the
"you needn't feel so superior.
very proud of my stalk. I'm
All six of us are."
" A l l six," said the second little sugar cane, "why
everyone in this field is pure cane. T h a t ' s because
we're C and H M E N U Sugar. W e ' r e very select."
"Perhaps you are, perhaps you are," agreed the
Moon, silently resolving that never again would she
talk in such a loud voice, "but I can't see what
sweetness you give the children if you stay right
there in your home field. T r u e , I live up in the sky,
but I send my moonbeam messengers to the earth
to deliver my brightness to the children."
"But we aren't going to stay here," protested the
third little sugar cane.
"Certainly not," said the fourth.
" A s a matter of fact," said the fifth, "you're very
much mistaken. For tonight is the night . . . ."
"Let me tell her," cried the sixth little sugar cane.
" T o n i g h t at midnight we all turn into sugar dolls
and go out as pure cane sugar messengers to deliver
sweetness to the children."
"But it's midnight now," cried the first little sugar
cane, "we must be getting on!" A n d suddenly she
turned into the darlingest grandmother doll.
And
the second little sugar cane turned into the most
beautiful fancy doll. But here thev are, the six little
sugar dolls themselves, come to bring sweetness to
you!
D E A R children, I am the
head of the sugar doll family,
come to bring you the sweetness of C and H
MENU
Sugar. The other dolls call me
Granny because I use "Berry
Grannylated'' for everything.
Do try my birthday cake.
G R A N N Y ' S B I R T H D A Y CAKE
Cream x/2 cup butter. Add 1 cup finegrain M E N U "Berry" Sugar. Sift 2 cups
flour with three teaspoons baking powder.
Add to mixture alternately with l/2 cup
milk. Add beaten white of 5 eggs. Flavor
with vanilla. Bake in round tin. Frost with
white or colored icing. Decorate with small
candies or candied fruit. Note how quickly
this sugar dissolves!
Please paste me on
cardboard and cut
me out.
FOLD ON
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I
I F O L D ON
"DOTTED LINE
I'M
a very particular person,
with tastes as fancy as my
fancy clothes.
Sugar won't
melt in my mouth unless it's
M E N U " D e s s e r t " Sugar.
How I love it sprinkled on
pies and cookies, and in sparkling iced drinks! But I like it
best of all in my favorite
recipe. Don't you want to try
it?
FRUIT DELIGHT
Line tall glasses with lady fingers. Whip
stiff one cup of cream, add Vz cup M E N U
"Dessert" Sugar. Flavor with 1 teaspoon
almond. In bottom of glasses put 1 tablespoon fruit or berry preserve. Top with
whipped cream mixture, a spoonful of the
jam, and toasted marshmallow. Serve with
sugar cookies. Candied cherries add to attractiveness. Serves 8.
Kindly paste me
on cardboard and
cut me out.
FOLD ON
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I F O L D ON
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^ Soldier
H o w
I love powder and
shot! Just give me enough
powder sugar and I can defend myself against all my
enemies! M E N U "Confectioners Powdered" Sugar is
my sweetest friend. It makes
icings and candies—oh, a regular army of good things to
eat! Fall to! Try my favorite
recipe.
D A T E KISSES
Beat whites of 4 eggs very stiff. Add gradually 3 cups M E N U "Confectioners
Powdered" Sugar. Add 1 pound of pitted
dates cut fine. Drop by spoonsful on
greased paper on a baking sheet and bake
in a slow oven, 250-300 degrees, until light
brown and crusty. Take from paper with
spatula and dry in oven. Makes 18.
C O N F E C T I O IN E R S
POWDERED
SUGAR
'Tenshun! Paste
me on cardboard
and cut me out!
FOLD ON
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JJFOLD ON
I DOTTED LINE
I ' S E as brown as mah fav'rite
M E N U " B r o w n " Sugah.
And I sho' craves you chilluns
attention 'case you am suttingly gwine to lak M E N U
"Brown" Sugah, 'specially on
yo' cereal, 'case it makes its
taste 'zackly lak dessert. Now
ask yo' mammy to try dis
recipe.
M A R Y L A N D FRIED P O R R I D G E
Make a thick porridge of oatmeal, corn,
or hominy. Put it into an oblong cake tin
and let it become very firm. Slice thin and
fry in hot butter. Serve with M E N U
"Brown" Sugar and butter. Or cook sugar,
butter, and a little cream until thick. Add
chopped nuts. Serve hot on fried porridge.
Yo9 good chilluns gwine paste
me on cardboard
and cut me out,
sho nuf.
FOLD ONJ
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J
I F O L D ON
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fi
M Y cue tellee you me Chinese Doll, who sweeten flaglant tea with Cue-belets. Velly glad meet you and give
message that M E N U "Cubelets" bling sweetness to many
good things to eat and dlink.
Here, my flavorite recipe.
BAKED ORANGE AH SIN
Although
it takes a long time to make
Baked Orange Ah Sin, it's well worth the
effort! Select ripe oranges and cut in
halves. In each half put 2 M E N U "Cubelets" cutting the pulp to insert the sugar.
Set the oranges in a baking dish, cover
with orange juice. Add to juice four extra
M E N U "Cubelets" for each half
orange.
Bake in a slow oven for 6 hours. Baste
frequently. When done, skin will be very
tender.
Me likee be paste
on cardboard and
cut out.
FOLD ON
DOTTED LINE
F O L D ON
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A F T E R my long cold ride
from the land of crystal palaces, of ice and snow, and glittering shops where toys and
sweetmeats are made, I always
have a hot drink sweetened
with M E N U "Crystal Tablets"—to warm me up. And
with it, I have my favorite
goodies which I call Christmas
Cards. Fm bringing some to
you.
•
C H R I S T M A S CARDS
l
Cream /2 cup of butter, add 1 cup M E N U
"Berry" Sugar, 2 beaten eggs, 2 tablespoons milk. Add 1 cup flour sifted with
two teaspoons baking powder. Add flour
to make a dough that can be rolled very
thin. Flavor with almond, orange, or
vanilla. Cut in card shapes. Sprinkle tops
with crushed M E N U "Crystal Tablets."
Bake in hot oven ten to twelve minutes.
oa
If you re glad to
see me, paste me
on cardboard and
cut me out.
FOLD ONj
DOTTED LINE j
I
f o l d on
DOTTED LINE
Your home and ours!
Crockett, California! That's where we live. That's
where our home is, the C and H Sugar Refinery.
A n d when you really stop to think about it, the
interests we have in our home and the interests you
have in yours are very much the same.
You hare callers—so do we!
All sorts of visitors come to call on us. W o m e n whose
primary interests are their homes and families, and
the food they serve; school teachers and domestic
science experts, club women and grocers; even officials
from other sugar companies; an endless list of people
—thousands of callers a year. A n d we give them all
a hearty welcome. Some of them come to see the
place where 5,000,000 lbs. of pure cane sugar are
often produced in twenty-four hours. Some of them
come to see the village of Crockett, which C and H
has helped to build; some of them come to study the
C and H methods and machines. Sometime you must
come to see us. You'll like our home, which overlooks the lovely Straits of Carquinez. You'll like
it, the largest sugar refinery in the world.
Pride in your
menu
Of course, you take pride in your menu—in every
dish you serve. Well, we are just like that, too.
W e take pride in our M E N U — t h e entire line of
C and H M E N U Sugars. That's why we do as
much planning for each M E N U Sugar as you do
for each menu. W e want you to notice, and be
impressed with, the sweetness and whiteness and
pureness of C and H M E N U Sugars. So chemists
in our laboratories make test after test of the sugar
as it is being refined; make test after test of the
sugar liquids which will eventually come to your
table in the form of snowy sweetness. For whiteness,
for sweetness, for purity, they test the C and H
M E N U Sugars again and again.
Keeping up with the
times—
A n d here's something interesting! Because the C
and H Sugar Refining Corporation is so constantly
keeping up with the times, we bring you not only
sugar that has been tested again and again for
quality, purity, whiteness, but we bring you also a
new sugar box that is the most satisfactory on the
market.
" W e want a package that opens easily—that closes
easily—that pours, too, and prevents spilling and
waste." That's what the women told
a package wrapped in waxed paper to
one that can be closed each time
poured from it—one that will protect
the entire box of it is used up."
us. " W e want
prevent caking,
after sugar is
the sugar until
Well, the C and H Sugar Refining Corporation immediately set about to make one that women would
like. A n d we made the new M E N U "Berry" pouring package—the staunchest, tightest sugar package
on the market! Wax-wrapped to prevent caking!
T h e new M E N U "Berry" pouring package, which
answers every requirement women have set for the
ideal sugar box!
Neighbors
You have neighbors—so have we! C and H knows
everybody in Crockett, and everybody in Crockett
knows C and H . C and H are good neighbors, too.
W e have been for over twenty-five years—to the
five thousand people who live in the village of
Crockett—especially to the colony of fifteen hundred
employees of C and H and their families. W e have
helped our neighbors to build their own homes, provided schools and parks for the children. W e have
given our neighbors an airy, sunlit plant in which
to work, and modern equipment to work with. W h a t
would anybody do without good neighbors?
What
would the people of Crockett do without C and H ?
A n d what would we do without the people of
Crockett, who give their best energies day in and
day out, to refining C and H M E N U Sugar? T h e
C and H Sugar Refinery and the town of Crockett
are one and inseparable. They have the same aims,
the same interests, the same ideals—to produce the
best, the purest cane sugar found anywhere.
View from the hills of Crockett,
California,
looking down on the home of C and H
MENU
Sugars, the largest sugar refinery in the world.
M o r e Gi-anni/ Do// Recipes
CREME SURPRISE
W h i p 1 cup cream. A d d 1 cup apricot pulp cooked
with Vi cup M E N U "Berry" Granulated and the
juice of two lemons. A d d 1 Vi tablespoons gelatin
soaked in cold water and dissolved. Pour into deep
mold. Make 1 pint lemon jelly. W h e n cream is
set, pour in a layer of cooked lemon jelly. Let it set.
Then add remainder of jelly. Serve with apricot
sauce. Serves 8. Note how quickly this sugar dissolves.
LEMON TART
Make a rich pastry and bake in one large or several
small shapes. Separate 5 eggs. Beat yolks with 2
cups M E N U "Berry" Sugar. A d d 2 tablespoons
butter, juice of 3 and rind of 1 lemon. Dissolve
4 tablespoons cornstarch in cold water. A d d to
3 cups boiling water and cook till smooth.
Beat
into this egg mixture. Cook until so thick it will
not drop from inverted saucer. Fill crust; cover with
meringue. Bake in very slow oven 35 minutes to
cook meringue. Makes 1 good-sized pie or 10 to
12 tarts. Note how quickly this sugar dissolves.
FAVORITE P U N C H
Mix 1 cup lemon juice, 1 cup orange juice and the
juice from a can of pineapple, with 2 cups M E N U
"Berry" Sugar. A d d grated rind of 1 orange and
a few pieces of lemon peel. Put into bowl, add ice,
and pour over 2 quarts ginger ale. A touch of lime
juice gives a pleasing taste. Serves 20. Note how
quickly this sugar dissolves.
CHERRY
SPONGE
Scald 2 cups milk. A d d 3 eggs beaten with 1 cup
M E N U "Berry" Sugar. Cook in double boiler until
smooth. A d d 1 Vi tablespoons gelatin dissolved in
Vi cup cold water. T h e n add stiffly beaten whites.
Strain. Pour into mold. W h e n partly set, fold in
1 cup candied cherries cut fine. Serve with whipped
cream. Note how quickly this sugar dissolves.
LEMON
CHEESE
Cream 4 tablespoons butter with 1 cup M E N U
"Berry" Sugar. A d d the juice and grated rind of
2 lemons and 3 eggs, well beaten. This is delicious
for sandwiches, tarts and filled cakes. As a filling for
tiny chocolate cup cakes it makes an unusual tea
accessory. Note how quickly this sugar dissolves.
ORANGE BREAD
Beat 3 eggs well. A d d 1 cup M E N U "Berry"
Sugar and 2 tablespoons softened butter. S i f t 3
cups flour with 4 teaspoons baking powder and a
little salt. A d d to mixture alternately with 1 cup
milk. A d d 1 cup candied orange peel cut very fine.
Bake in moderate oven about 1 hour. Cooked orange
rind may be substituted. Makes 2 small loaves.
Note how quickly this sugar dissolves.
TOMATOES
SUPREME
Select ripe tomatoes, cut off the tops, and scoop out
slightly. Put closely together in a deep, well buttered baking dish. Season with salt and pepper.
T o 6 tomatoes, add 1 Vi cups M E N U "Berry" Sugar.
Fill around tomatoes with bread from center of loaf.
Cover with buttered crumbs. Bake in slow oven
1 Vi hours. Note how quickly this sugar dissolves.
More Fancy Do// Rec/pej
PARTY CHOCOLATE
Melt 4 squares chocolate, add 1 cup M E N U "Dessert" Sugar and 1 cup hot water. Cook until smooth.
Scald 4 cups milk and combine with chocolate. Cook
in double boiler one half hour. Season with a few
grains of salt. A d d Vi cup strong coffee and 2
teaspoons vanilla. Beat with egg beater. Serve with
whipped cream sweetened with M E N U "Dessert"
Sugar. Serves 8.
FRUIT SOUP
Soak 2 tablespoons gelatin in XA cup cold water.
H e a t 1 cup orange juice and add gelatin. Dissolve.
Strain. A d d juice and pulp of 4 oranges, two lemons,
juice from a can of apricots, and a dash of lime.
A d d 1 cup M E N U "Dessert" Sugar. Chill, and
when it begins to set, beat well. A d d 1 cup pineapple juice and heat again. Serve in 8 glasses.
FRUIT
MELANGE
T o 3 oranges and 3 bananas cut into pieces add 1
cup of pineapple tidbits. Cover with M E N U "Dessert" Sugar, adding the juice of 2 lemons. Chill.
Boil 1 cup M E N U "Berry" with lA cup of water to
make a syrup. Cool. Flavor with a few drops almond. Pour over the fruit. Serve very cold, garnished
with toasted marshmallow. Serves 8.
More So\dier Bo4 Rec/pej
PECAN
TEAS
Beat whites of 2 eggs stiff. A d d pinch of cream of
tartar and a few grains of salt and 2 54 cups M E N U
"Confectioners Powdered" Sugar. Beat in 3 tablespoons cornstarch. Flavor with vanilla. A d d 1
cup finely chopped pecans.
Spread unsweetened
crackers with the mixture, decorate with a halved
pecan and brown in a slow oven. These are delicious on saltines for tea or with dessert.
RUSSIAN ALMOND
CREAM
Soak 1 tablespoon gelatin in cold water, setting it
over hot water to dissolve. W h i p 1 14 cups cream
very stiff. A d d 14 cup M E N U "Confectioners
Powdered" Sugar, and 1 teaspoon almond extract.
A d d gelatin and the beaten white of 1 egg. Line
mold with lady fingers or sponge cake. Fill with
cream mixture and chill. Garnish with almonds and
crystallized fruit. Serves 8.
COFFEE C H O C O L A T E
ICING
Melt over hot water 2 squares chocolate. Mix 14 cup
butter with 214 cups M E N U "Confectioners Powdered" Sugar and 4 tablespoons hot strong coffee.
A d d chocolate and 2 teaspoons vanilla. Beat until
smooth. If placed in refrigerator for an hour, this
icing may be used in fancy icing tube decorations.
CRYSTALLIZED FRUIT
One pound of any fruit or berries. Boil 2 pounds
M E N U "Confectioners Powdered" Sugar with sufficient water to dissolve, until it reaches the syrup
stage. It will drop from the spoon in heavy drops.
Pour the syrup over the fruit, coating all sides. Cool.
Drain carefully on racks. These should be made
a day or two before using.
CHOCOLATE BISCUIT
Beat the yolks of 6 eggs, add 114 cups M E N U
"Confectioners Powdered" Sugar. Beat well. A d d
1 square chocolate, melted. Beat in 14 cup flour
alternately with stiffly beaten whites of 6 eggs. Flavor
with vanilla. D r o p by spoonfuls on greased sheet.
Bake in hot oven for 8 or 10 minutes. Makes 24.
More"Topsq Dol/ Recipex
P A U L PRYS
Cream one cup butter with 1 cup M E N U "Brown"
Sugar and 1 cup M E N U "Berry." A d d 2 eggs
beaten. Sift 3 cups flour with 1 teaspoon each soda,
cinnamon, clove and nutmeg. A d d to mixture with
Vi cup sour milk. Stir in 1 cup chopped raisins
and Vi cup chopped walnut meats. D r o p by spoonsful on greased tin.
Bake in moderate oven 12
minutes. Makes 18 to 20.
ALABAMA
HAM
P u t a slice of ham cut 1 Vi inches thick in pan.
Season with prepared mustard.
Spread with 1 Vi
cups M E N U "Brown" Sugar. Cover with milk.
Bake in a moderate oven until ham is very tender.
Serve with sweet potato or stuffed white potatoes.
STUFFED
APPLES
Core tart apples, taking out part of pulp. Stuff
with sausages. Cover the sausage with the scooped
out apple pulp. Over the apples put 2 to 3 cups
M E N U "Brown" Sugar. A d d a piece of butter
to each apple. P u t 1 or 2 cups water into pan.
Bake slowly until the apples are tender but not
mushy. T h e syrup in the pan should be thick.
RICE C A R A M E L C O M P O T E
Boil 1 cup rice and keep hot. Make a sauce as
follows: cook together 2 cups M E N U "Brown"
Sugar, 1 cup cream, small piece of butter, until
it is thick and creamy—just short of soft ball stage.
Flavor with vanilla. P u t half an apricot in individual
glasses, cover with rice and pour sauce over. M E N U
"Brown" Sugar and cream may be used instead of
sauce. Serves 8.
CALIFORNIA
COFFEE
CAKE
Cream 1 cup butter. A d d 2 cups M E N U "Brown"
Sugar, 1 cup light molasses, % cup strong coffee.
A d d 3 well-beaten eggs. Sift 3 Vi cups of flour with
1 teaspoon soda, 2 teaspoons clove, Vi teaspoon nutmeg. A d d a little salt. A d d to mixture. Stir in
2 cups chopped raisins and 1 cup chopped nuts.
Sprinkle with M E N U "Brown" Sugar and nuts.
Bake from 1 to 1 Vi hours.
PORTSMOUTH PUDDING
Cook 2/3 cup granulated tapioca in 4 cups water,
until transparent. Put into bowl, add 1 lA cups
M E N U "Brown" Sugar, 1 cup chopped raisins, 2
tablespoons preserved ginger, 1 cup chopped nuts,
Mix thoroughly. Chill. Serve with whipped cream
sweetened with M E N U "Dessert" Sugar. Serves 8.
LOUISIANA PENOCHI
Three cups M E N U "Brown" Sugar, Vi cup MENU
"Berry" Sugar, 14 cup butter, 1 cup thin cream.
Cook all together to the soft ball stage. Cool.
Add 1 cup chopped nuts, Vi cup cocoanut. Beat
until very thick. Flavor with vanilla. Pour into
greased pans and cut when firm. To have a creamy
texture, cool before beating.
Another Chinese Doll Recipe
MANDARINETTES
Flavor M E N U "Cubelets" with lemon, orange, fruit
syrups or mint. Use for tea and fruit cups and
beverages. The "Cubelets" may be flavored with
ginger syrup and used in tea instead of crystallized
ginger. M E N U "Cubelets" dissolve so readily that
the effect in beverages is much better than the use
of candied fruits. "Cubelets" flavored with lime
are delicious in fruit cocktails or punches.
Another Kris Krin^le Recipe
FRUIT CAKE ICING
Score the rind of an orange and rub well with
6 M E N U "Crystal Tablets." Put the "Crystal
Tablets" in a bowl with the juice of 2 lemons. Dissolve and add 2 cups M E N U "Confectioners Powdered" Sugar. Spread on cake. If necessary to thin
it, add a little lemon juice. When icing is set, add
another layer to cover first. Excellent for keeping
fruit cake and wedding cake.
Berry Granulated
A fine-grained, quick-dissolving, general
purpose granulated. For table use and
cooking. 2 lb. and 5 lb. cartons. 2 lb.,
5 lb., 10 lb., and 25 lb. cotton bags.
Dessert
For sprinkling pies, doughnuts, and
cookies. For iced drinks, hard sauce,
fruits, berries, and cereals. 1 lb. cartons.
Confectioners Powdered
For icings and fondants. 1 lb. and 2 lb.
cartons.
Brown
For gingerbread, baked beans, candied
sweet potatoes, baked apples, puddings
and syrup. 1 lb. cartons. Children love
it on cereals.
Cubelets
For sweetening tea, coffee, cocoa and
chocolate. 8 oz., 2 lb., and 5 lb. cartons.
Crystal Tablets
Sparkling sugar tablets.
1 lb. cartons.
Pure cane, of course!
CH
MENU
SUGAR
CALIFORNIA A N D H A W A I I A N
SUGAR REFINING CORPORATION, LTD.
215 M A R K E T
STREET
S A N FRANCISCO, CALIFORNIA