THE PHILOSOPHY OF PIE JUICE
A friend, who has made a profound study of “Domestic Science,” tells me that some cooks mistakenly suppose less sugar is needed to sweeten fruit pies and puddings if added when either is served. My informant says that after cooking, sugar and acid will not amalgamate. If put in before baking or boiling the chemical action of the heat favours the effect of the sugar u'pon the fruit ; the acidity is neutralised, and an agreeable amalgamation takes place which cannot be produced by an after-ad-dition of sugar to pies or puddings.
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Cromwell Argus, Volume L, Issue 2647, 10 November 1919, Page 2
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96THE PHILOSOPHY OF PIE JUICE Cromwell Argus, Volume L, Issue 2647, 10 November 1919, Page 2
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