My mother has a bunch of cookie recipes that came from my grandmother (and we think they may be from HER mother, so they're pretty darn old recipes). Many of the recipes call for "6X sugar" or "10X sugar" or something similar. Mom hasn't been able to figure out exactly what this was or what the modern equivalent would be, but she did say that she tried confectioner's sugar in one of the recipes and it wasn't a raging success. She's going to try superfine next time, but I thought I'd ask here. Anybody know more about old sugar classifications?