We do not, of course, use this dark sugar when white sugar is cheap
and easily procurable, but during the war we have used it for
coffee, cocoa, and tea; and for puddings where colour did not
matter. We have used it a good deal in our bakeries for chocolate
goods, where colour again does not matter. It is a good, pure sugar,
and the colour is the principal drawback.
_Letter to Arthur Mee from a London caterer_