Saturday mornings, when I was too young to even read, I would wake up and scamper into the kitchen to find my daddy making his famous homemade doughnuts. After he cooked these amazing pastries in hot grease, my job was to put the freshly fried doughnuts in a paper bag full of powered sugar and shake, shake, shake. When my dad wasn’t looking, you bet I would sneak a big pinch of sugar.
As his official helper, I saw the whole process, beginning to end, which means I was privy to the location where the cane sugar, cinnamon and powdered sugar. When it was quiet, I would tiptoe into the kitchen, pull up a chair, open the cabinet, and pull out the yellow box containing the sweetest, most delicious concoction known to little girls. One problem though — the yellow box of powdered sugar looked almost identical to the yellow box of cornstarch. After one mouthful of what tasted like crushed aspirin, I could not fathom what evil person would put bitter chalk in the same type of box that held such sugary sweetness. Why in the name of Dunkin Donuts, I wondered, would someone ever willingly use cornstarch?