About Raw Sugar
Deat Aunt Daisy, Recently I heard you answering a quéstion about usifig raw sugar for jam making. Where I lived in Labasa, Fiji, theré was a hugé suigaf mill from which the stores procured their raw sugar. This was retailed at 244d a pound, while re« fined white sugaf was 914d per lb. The. raw sugar Was brought from Fiji to Chelsea and then imported again, hence the high price. All the Europeans made jam and like. myself used only raw sugar, with very satisfactory results. In marmalade, banana, plum (from N.Z, pulp which I made and took with me to Fiji), and all other jams, the colour and flavour were as good as if made With white sugar. "Matron of an Anglican Boarding School."
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19491021.2.39.3.3
Bibliographic details
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New Zealand Listener, Volume 21, Issue 539, 21 October 1949, Page 23
Word count
Tapeke kupu
128About Raw Sugar New Zealand Listener, Volume 21, Issue 539, 21 October 1949, Page 23
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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