<SPAN name="startofbook"></SPAN>
<div id="cover" class="fig">>
<ANTIMG id="coverpage" src="images/cover.jpg" alt="Grandma’s Recipes for Mother and Daughter" width-obs="1000" height-obs="1565" /></div>
<div class="box">
<h1>GRANDMA’S RECIPES <br/><span class="smaller"><i>for</i> MOTHER <br/><span class="smallest">AND</span> <br/>DAUGHTER</span></h1>
<p class="tbcenter"><span class="ssn">BREADS, MEATS, VEGETABLES</span></p>
<p class="center"><span class="ssn">CAKES, COOKIES, DESSERTS</span></p>
<p class="center"><b>GRANDMA’S OLD FASHIONED MOLASSES</b>
<br/><span class="smallest"><span class="ssn">CONTAINS NO SULPHUR DIOXIDE OR OTHER PRESERVATIVES</span></span></p>
<p class="center smaller"><span class="ss">©1950 by American Molasses Company, 120 Wall St., New York 5, N. Y. Litho in U.S.A.</span></p>
</div>
<div class="pb" id="Page_i">i</div>
<h2 id="c1"><span class="small">MOLASSES</span></h2>
<div class="fig">> <ANTIMG src="images/p01.jpg" id="ncfig1" alt="uncaptioned" width-obs="600" height-obs="279" /></div>
<p>Molasses, a product of sugar cane, is a part of the American tradition and
has graced American tables since the days of the first colonists. It played
a very important role in the building up of the early commerce of Colonial
New England where it was and still is considered an everyday food. In this
part of the country, the molasses jug is as commonplace as the salt and
pepper shaker.</p>
<p>The wise buyer who wants the best of all molasses for every purpose
will study the many grades of molasses now on the market. These grades
range all the way from top-quality products with a smooth, rich, mellow
flavor, down to blackstrap, a low quality with a bitter “black” flavor.</p>
<p>The finest molasses is produced in the British West Indies where the
production of molasses is a major industry and is closely supervised by
the government.</p>
<p>From these islands and elsewhere the buyers of the American Molasses
Company select the best of each grade and by skillful blending and careful
aging produce Grandma’s Unsulphured Molasses with its sweet, rich, and
delicate aromatic flavor.</p>
<p>No molasses in which sulphur dioxide is used as a clarifying agent is
permitted to go into Grandma’s Molasses—the finest of all molasses blends.</p>
<div class="fig">> <ANTIMG src="images/p01a.jpg" id="ncfig2" alt="Grandma’ Molasses" width-obs="192" height-obs="401" /></div>
<div class="verse">
<p class="lc"><span class="large olive ssn">AMERICAN MOLASSES COMPANY</span></p>
<p class="lc">120 WALL STREET · NEW YORK 5, NEW YORK</p>
<p class="lc">330 East North Water Street <span class="hst">Chicago 11, Illinois</span></p>
<p class="lc">601 Montgomery Street <span class="hst">San Francisco 11, California</span></p>
<p class="lc">1300 West 3rd Street <span class="hst">Los Angeles 17, California</span></p>
<p class="lc">400 No. Gayoso Street <span class="hst">New Orleans 19, Louisiana</span></p>
<p class="lc">15 West Queen Street <span class="hst">Wilmington, North Carolina</span></p>
<p class="lc"><span class="olive ssn">BOSTON MOLASSES COMPANY</span></p>
<p class="lc">920 EAST 1st STREET • SO. BOSTON 27, MASS.</p>
</div>
<div class="pb" id="Page_1">1</div>
<h2><span class="small"><span class="black">FOOD FOR FLAVOR <span class="smallest">AND</span> NUTRITION</span></span></h2>
<div class="fig">> <ANTIMG src="images/p01c.jpg" id="ncfig3" alt="FOOD FOR FLAVOR AND NUTRITION" width-obs="1269" height-obs="544" /></div>
<p>The quality of Grandma’s Unsulphured Molasses is the secret of its delightful
flavor. Pour some on a teaspoon—notice its rich, golden-brown color—now
taste it and enjoy its sweet, smooth flavor. Its purity is guaranteed,
for it is not bleached—it does not contain sulphur dioxide or chemical
preservatives of any kind. That’s why Grandma’s Unsulphured Molasses
is so different from ordinary molasses.</p>
<p>Grandma’s Molasses is an all-purpose molasses. Use it at the table over
waffles, on bread, or in milk. Use it in your favorite recipes. There’s always
a dish that calls for Grandma’s Molasses. From morning fruit and cereal
to dinner main dishes and desserts, you will find just the recipe you need
in this booklet.</p>
<p>The concentrated juice of sugar cane is the source of Grandma’s Unsulphured
Molasses. This high-quality molasses contains the natural health-giving
sugars and minerals squeezed from sun-ripened cane. The cane juice
is carefully concentrated to produce molasses of the finest flavor and the
most appetizing color.</p>
<p class="tb"><b class="ss olive">SUGAR</b> is needed—especially by active people—to supply heat and energy.
Grandma’s Unsulphured Molasses has a high sugar content. It contains
cane, dextrose, and levulose sugars. Grandma’s Molasses is a <i>natural</i> sweet
which can boast of more than energy value—it contributes zest and extra
nutritional values—that is why it is referred to as “nature’s most nutritious
sweetener.”</p>
<p class="tb"><b class="ss olive">IRON</b> is essential in the daily diet—for children and adults—to help build
red blood—to help prevent nutritional anemia due to lack of iron—and to
help build buoyant health.</p>
<p>Several foods are generally referred to as <i>especially valuable</i> sources
of iron. Among these are molasses, liver, and spinach. Molasses is several
times richer in this mineral than is spinach and ranks near liver in its rich
iron content.</p>
<p>Grandma’s Unsulphured Molasses is a convenient and rich source of
nature’s iron.</p>
<p class="tb"><b class="ss olive">CALCIUM</b> is essential in the diet of people of all ages. It is especially important
for growing children and for pregnant and lactating mothers.
Calcium helps build strong bones and teeth and steady nerves.</p>
<p>Grandma’s Unsulphured Molasses is considered a fair source of this
important mineral.</p>
<p class="tb"><b class="ss olive">VITAMIN B₁</b> is essential to good appetite and steady nerves. Molasses contains
some of this important vitamin.</p>
<div class="pb" id="Page_2">2</div>
<h2 id="toc" class="center"><i class="black sf">Table of Contents</i></h2>
<br/><SPAN href="#c1">MOLASSES—Food for Flavor and Nutrition</SPAN> Inside Front Cover and Page 1
<dt class="small">Page
<br/><SPAN href="#c2">MEATS—VEGETABLES</SPAN> 3
<br/><SPAN href="#c3">Glazed Ham</SPAN> 4
<br/><SPAN href="#c4">Panned Glazed Ham</SPAN> 4
<br/><SPAN href="#c5">Pineapple Upside Down Ham Loaf</SPAN> 4
<br/><SPAN href="#c6">Barbecue Sauce</SPAN> 4
<br/><SPAN href="#c7">Baked Lima Beans</SPAN> 5
<br/><SPAN href="#c8">Baked Beans (Quick Method)</SPAN> 5
<br/><SPAN href="#c9">Baked Canned Beans</SPAN> 5
<br/><SPAN href="#c10">Baked Acorn Squash</SPAN> 6
<br/><SPAN href="#c11">Glazed Carrots and Onions</SPAN> 6
<br/><SPAN href="#c12">Mashed Sweet Potato Casserole</SPAN> 6
<br/><SPAN href="#c13">CAKES</SPAN> 7
<br/><SPAN href="#c14">Plantation Cake</SPAN> 8
<br/><SPAN href="#c15">Marble Cake</SPAN> 8
<br/><SPAN href="#c16">Applesauce Cake</SPAN> 8
<br/><SPAN href="#c17">Molasses Feather Cake</SPAN> 9
<br/><SPAN href="#c18">Molasses Sponge Cake</SPAN> 9
<br/><SPAN href="#c19">Devil’s Food Cake</SPAN> 10
<br/><SPAN href="#c20">Old Fashioned Fruit Cake</SPAN> 10
<br/><SPAN href="#c21">TOPPINGS, FROSTINGS, AND SAUCES</SPAN> 11
<br/><SPAN href="#c22">Old English Hard Sauce</SPAN> 11
<br/><SPAN href="#c23">Molasses Whipped Cream</SPAN> 11
<br/><SPAN href="#c24">Molasses Butter Frosting</SPAN> 11
<br/><SPAN href="#c25">Boiled Taffy Frosting</SPAN> 11
<br/><SPAN href="#c26">Banana Whip Frosting</SPAN> 12
<br/><SPAN href="#c27">Browned Butter Frosting</SPAN> 12
<br/><SPAN href="#c28">Raisin Filling</SPAN> 12
<br/><SPAN href="#c29">COOKIES</SPAN> 12
<br/><SPAN href="#c30">Molasses Oatmeal Cookies</SPAN> 12
<br/><SPAN href="#c31">Old Fashioned Soft Molasses Cookies</SPAN> 13
<br/><SPAN href="#c32">Crisp Molasses Cookies</SPAN> 13
<br/><SPAN href="#c33">Molasses Rum Balls</SPAN> 13
<br/><SPAN href="#c34">Brandy Snaps</SPAN> 14
<br/><SPAN href="#c35">Molasses Sand Tarts</SPAN> 14
<br/><SPAN href="#c36">Ginger Snaps</SPAN> 14
<br/><SPAN href="#c37">Molasses Peanut Butter Cookies</SPAN> 15
<br/><SPAN href="#c38">Molasses Coconut Chews</SPAN> 15
<br/><SPAN href="#c39">Molasses Date Bars</SPAN> 15
<br/><SPAN href="#c40">Refrigerator Ginger Cookies</SPAN> 16
<br/><SPAN href="#c41">PIES</SPAN> 16
<br/><SPAN href="#c42">Raisin Pie</SPAN> 16
<br/><SPAN href="#c43">Pumpkin Chiffon Pie</SPAN> 16
<br/><SPAN href="#c44">Pumpkin Pie</SPAN> 17
<br/><SPAN href="#c45">Shoo-Fly Pie</SPAN> 17
<br/><SPAN href="#c46">Molasses Pecan Pie</SPAN> 17
<br/><SPAN href="#c47">Old-Time Apple Pie</SPAN> 18
<br/><SPAN href="#c48">Deep-Dish Apple Pie</SPAN> 18
<br/><SPAN href="#c49">Molasses Prune Pie</SPAN> 19
<br/><SPAN href="#c50">Coconut Chiffon Pie</SPAN> 19
<br/><SPAN href="#c51">DESSERTS</SPAN> 19
<br/><SPAN href="#c52">Saucy Pudding</SPAN> 19
<br/><SPAN href="#c53">Molasses Cornstarch Pudding</SPAN> 20
<br/><SPAN href="#c54">Indian Pudding</SPAN> 20
<br/><SPAN href="#c55">Molasses Ice Cream</SPAN> 20
<br/><SPAN href="#c56">West Indies Ice Cream Sundae</SPAN> 20
<br/><SPAN href="#c57">Steamed Colonial Custard</SPAN> 21
<br/><SPAN href="#c58">Plum Pudding</SPAN> 21
<br/><SPAN href="#c59">Baked Apples</SPAN> 21
<br/><SPAN href="#c60">Apple Dessert with Streusel Crumbs</SPAN> 22
<br/><SPAN href="#c61">Broiled Bananas</SPAN> 22
<br/><SPAN href="#c62">Baked Pears</SPAN> 22
<br/><SPAN href="#c63">GINGERBREADS—BREADS</SPAN> 23
<br/><SPAN href="#c64">Grandma’s Favorite Gingerbread</SPAN> 24
<br/><SPAN href="#c65">Pineapple Upside Down Gingerbread</SPAN> 24
<br/><SPAN href="#c66">French Toast</SPAN> 24
<br/><SPAN href="#c67">Whole-Wheat Griddle Cakes</SPAN> 25
<br/><SPAN href="#c68">Whole-Wheat Waffles</SPAN> 25
<br/><SPAN href="#c69">Molasses Fruit Bread</SPAN> 25
<br/><SPAN href="#c70">Swedish Yeast Bread</SPAN> 26
<br/><SPAN href="#c71">Refrigerator Whole-Wheat Rolls</SPAN> 26
<br/><SPAN href="#c72">Steamed Brown Bread</SPAN> 27
<br/><SPAN href="#c73">Sweet Bran Muffins</SPAN> 27
<br/><SPAN href="#c74">Whole-Wheat Blueberry Muffins</SPAN> 27
<br/><SPAN href="#c75">BEVERAGES—SPREADS—FRENCH DRESSING</SPAN> 28
<br/><SPAN href="#c76">Molasses Milk Shake</SPAN> 28
<br/><SPAN href="#c77">Hot Spiced Milk</SPAN> 28
<br/><SPAN href="#c78">Molasses Banana Milk Shake</SPAN> 28
<br/><SPAN href="#c79">Always-Ready Molasses Spread</SPAN> 28
<br/><SPAN href="#c80">Creamy French Dressing</SPAN> 28
<br/><SPAN href="#c81">EASY-TO-MAKE RECIPES FOR YOUNG COOKS</SPAN> 29
<br/><SPAN href="#c82">CAKES</SPAN> 29
<br/><SPAN href="#c83">Molasses One-Egg Cake</SPAN> 29
<br/><SPAN href="#c84">Broiled Coconut Topping</SPAN> 29
<br/><SPAN href="#c85">Quick Gingerbread</SPAN> 30
<br/><SPAN href="#c86">COOKIES</SPAN> 30
<br/><SPAN href="#c87">Molasses Chocolate Bit Cookies</SPAN> 30
<br/><SPAN href="#c88">CANDIES</SPAN> 30
<br/><SPAN href="#c89">Molasses Lollipops</SPAN> 30
<br/><SPAN href="#c90">Lads and Lasses Taffy</SPAN> 31
<br/><SPAN href="#c91">Molasses Popcorn Balls</SPAN> 31
<br/><SPAN href="#c92">Surprise Caramels</SPAN> 32
<br/><SPAN href="#c93">Peanut Brittle</SPAN> 32
<br/><SPAN href="#c94">Spiced Nuts</SPAN> 32
<br/><SPAN href="#c95">DESSERTS</SPAN> Inside Back Cover
<br/><SPAN href="#c96">Applesauce Pudding</SPAN> Inside Back Cover
<br/><SPAN href="#c97">Molasses Cooky Refrigerator Cake</SPAN> Inside Back Cover
<br/><SPAN href="#c98">Taffy Ice Cream</SPAN> Inside Back Cover
<div class="pb" id="Page_3">3</div>
<h2 id="c2"><span class="small"><i class="black sf">Logically Molasses....</i></span> <br/><span class="black ssn smallest lj">MEATS • VEGETABLES</span></h2>
<div class="fig">> <ANTIMG src="images/p02.jpg" id="ncfig4" alt="Logically Molasses: MEATS, VEGETABLES" width-obs="800" height-obs="971" /></div>
<div class="pb" id="Page_4">4</div>
<h3 id="c3">GLAZED HAM</h3>
<div class="verse">
<p class="t0">6 to 8 lbs. cooked ham</p>
<p class="t0">Whole cloves</p>
<p class="t0">2 tablespoons GRANDMA’S MOLASSES</p>
<p class="t0">½ cup sugar</p>
<p class="t0">½ teaspoon dry mustard</p>
<p class="t0">3 tablespoons GRANDMA’S MOLASSES</p>
</div>
<p>Heat oven to 325° F. (moderately slow). Remove skin and part of fat from
a hot, cooked ham. Score fat in diamond shapes; stud with cloves. Place on
wire rack (cake cooler) in large, shallow pan. (If desired, line pan with
metal foil). Dribble 2 tablespoons molasses over entire surface of ham. Mix
remaining ingredients; pat uniformly over ham. Bake 40 minutes or until
ham is glossy and brown.</p>
<h3 id="c4">PANNED GLAZED HAM</h3>
<p>Cook slices of ham on both sides in heavy skillet until almost brown.
Spread GRANDMA’S MOLASSES thinly over each side; continue cooking
until ham has browned and is nicely glazed.</p>
<h3 id="c5">PINEAPPLE UPSIDE DOWN LOAF</h3>
<p><i class="ss">Topping</i></p>
<div class="verse">
<p class="t0">1 tablespoon butter <i>or</i> margarine</p>
<p class="t0">2 tablespoons GRANDMA’S MOLASSES</p>
<p class="t0">1 tablespoon sugar</p>
<p class="t0">3 slices pineapple</p>
<p class="t0">3 maraschino cherries</p>
</div>
<p><i class="ss">Ham Loaf</i></p>
<div class="verse">
<p class="t0">2½ cups (1 lb.) cooked, ground ham</p>
<p class="t0">2 cups (1 lb.) uncooked, ground pork</p>
<p class="t0">1 cup crushed corn flakes</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">¼ teaspoon pepper</p>
<p class="t0">1 teaspoon dry mustard</p>
<p class="t0">2 eggs, beaten</p>
<p class="t0">¼ cup milk</p>
</div>
<p>Heat oven to 350° F. (moderate). Melt butter or margarine in 4x9x3-inch
loaf pan, measured across bottom. Stir in molasses and sugar; spread
uniformly over bottom of pan. Arrange pineapple and cherries over
molasses-butter mixture. Mix all ingredients for ham loaf in order given.
Spread mixture in pan over pineapple; press down. Bake 1 hour. Turn out
on hot platter with pineapple and cherries on top.</p>
<p>YIELD: 16 slices, ½ inch thick.</p>
<h3 id="c6">BARBECUE SAUCE</h3>
<div class="verse">
<p class="t0">3 tablespoons butter <i>or</i> margarine</p>
<p class="t0">½ cup chopped onions</p>
<p class="t0">6-oz. can tomato paste</p>
<p class="t0">¾ cup water</p>
<p class="t0">3 tablespoons vinegar</p>
<p class="t0">3 tablespoons GRANDMA’S MOLASSES</p>
<p class="t0">2 tablespoons Worcestershire sauce</p>
<p class="t0">2 teaspoons salt</p>
<p class="t0">2 teaspoons dry mustard</p>
<p class="t0">½ teaspoon pepper</p>
<p class="t0">¾ teaspoon chili powder</p>
<p class="t0">½ teaspoon garlic powder <i>or</i> 1 garlic bud</p>
</div>
<p>Melt butter or margarine in saucepan. Add onions; cook until limp. Add
remaining ingredients; mix well. Pour over frankfurters, spareribs, hamburgers,
or meat balls that have been browned. Cook over low heat or bake
in oven until the sauce is of desired thickness and meat is tender.</p>
<p>YIELD: 1½ cups sauce.</p>
<div class="pb" id="Page_5">5</div>
<h3 id="c7">BAKED LIMA BEANS</h3>
<div class="verse">
<p class="t0">2 cups dried Lima beans</p>
<p class="t0">6 cups cold water</p>
<p class="t0">4 teaspoons salt</p>
<p class="t0">¼ cup catsup</p>
<p class="t0">¼ cup GRANDMA’S MOLASSES</p>
<p class="t0">2 tablespoons chopped onion</p>
<p class="t0">1 teaspoon dry mustard</p>
<p class="t0">¼ teaspoon pepper</p>
<p class="t0">Frankfurters <i>or</i> bacon strips</p>
</div>
<p>Wash beans. Add cold water; soak overnight. Add salt. Cover saucepan.
Cook in water in which beans were soaked until tender. Drain; save 2 cups
bean liquid and mix with catsup, molasses, onion, mustard, and pepper.
Pour beans into a 2-quart bean pot. Add liquid mixture. Arrange frankfurters
or bacon strips over beans. Cover. Bake in moderately slow oven
(325° F.) 2 hours. Uncover. Bake 15 to 20 minutes to brown frankfurters
or bacon. YIELD: 8 to 10 servings.</p>
<h3 id="c8">BAKED BEANS (QUICK METHOD)</h3>
<div class="fig">> <ANTIMG src="images/p03.jpg" id="ncfig5" alt="BAKED BEANS" width-obs="580" height-obs="614" /></div>
<div class="verse">
<p class="t0">4 cups (2 lbs.) dried beans</p>
<p class="t0">Cold water</p>
<p class="t0">1 large onion</p>
<p class="t0">4 teaspoons salt</p>
<p class="t0">½ cup catsup</p>
<p class="t0">½ cup GRANDMA’S MOLASSES</p>
<p class="t0">½ teaspoon pepper</p>
<p class="t0">2 teaspoons dry mustard</p>
<p class="t0">½ lb. salt pork</p>
</div>
<p>Wash beans. Cover generously with cold
water; soak overnight. Add onion, salt, and if
necessary, additional water to cover beans;
bring to boiling point in covered saucepan.
Remove onion. Simmer until beans are tender.
Drain; save 3 cups bean liquid (add additional
water to make 3 cups, if necessary). Mix bean
liquid with catsup, molasses, pepper, and mustard.
Pour beans, onion, and salt pork into
bean pot. Add liquid mixture. Cover. Bake in
moderately slow oven (325° F.) 1¾ hours. Uncover. Lift pork to top of
beans; bake 20 to 25 minutes to brown pork. YIELD: 16 servings.</p>
<p><i><span class="ss">Old Fashioned Baked Beans</span></i>: Simmer only until beans are half done (skins
break). Bake in slow oven (300° F.) 6 to 8 hours.</p>
<h3 id="c9">BAKED CANNED BEANS</h3>
<div class="verse">
<p class="t0">2 cans baked beans</p>
<p class="t0">2 tablespoons GRANDMA’S MOLASSES</p>
<p class="t0">1 tablespoon chopped onion</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">1 teaspoon prepared mustard</p>
<p class="t0">3 strips bacon</p>
</div>
<p>Heat oven to 350° F. (moderate). Heat beans. Stir in molasses, onion, salt,
and mustard. Pour into baking pan. Arrange bacon over beans. Bake until
bacon is brown and crisp. YIELD: 5 to 6 servings.</p>
<div class="pb" id="Page_6">6</div>
<h3 id="c10">BAKED ACORN SQUASH</h3>
<div class="fig">> <ANTIMG src="images/p04.jpg" id="ncfig6" alt="Cook" width-obs="436" height-obs="636" /></div>
<div class="verse">
<p class="t0">Acorn squash</p>
<p class="t0">¹/₁₆ teaspoon salt</p>
<p class="t0">Dash of pepper</p>
<p class="t0">¹/₁₆ teaspoon cinnamon</p>
<p class="t0">2 whole cloves</p>
<p class="t0">2 teaspoons GRANDMA’S MOLASSES</p>
<p class="t0">1 teaspoon butter <i>or</i> margarine</p>
</div>
<p>Heat oven to 400° F. (moderately hot). Wash squash;
split in half, lengthwise, and scrape out seeds. Put the
remaining ingredients into each half. Bake 45 minutes,
in covered pan, containing 2 inches of hot water. Uncover;
bake 15 minutes or until squash is tender and has
browned.</p>
<p><i class="ss">Steamed Acorn Squash</i>: Place squash in a large pan about
4 inches deep; pour from 1 to 2 cups water around squash,
and cover with metal foil. Cover pan with a tight-fitting
lid. Steam over medium heat 20 minutes or until squash
is tender.</p>
<h3 id="c11">GLAZED CARROTS AND ONIONS</h3>
<div class="verse">
<p class="t0">8 carrots</p>
<p class="t0">8 onions</p>
<p class="t0">¼ teaspoon salt</p>
<p class="t0">Dash of pepper</p>
<p class="t0">¼ cup GRANDMA’S MOLASSES</p>
<p class="t0">2 tablespoons butter <i>or</i> margarine</p>
</div>
<p>Heat oven to 350° F. (moderate). Cook carrots and onions until almost
tender in just enough salted water to be absorbed during cooking. Place in
casserole. Sprinkle with pepper. Dribble with molasses and dot with butter
or margarine. Bake, uncovered, 25 minutes (basting occasionally) until
vegetables have browned and are nicely glazed.</p>
<p>YIELD: 4 servings.</p>
<p><i class="ss">Glazed Sweet Potatoes or Squash</i>: Replace carrots and onions with cooked
sweet potatoes or parboiled winter squash.</p>
<h3 id="c12">MASHED SWEET POTATO CASSEROLE</h3>
<div class="fig">> <ANTIMG src="images/p04a.jpg" id="ncfig7" alt="Cook" width-obs="442" height-obs="674" /></div>
<div class="verse">
<p class="t0">3½ cups mashed sweet potatoes</p>
<p class="t0">⅓ to ½ cup GRANDMA’S MOLASSES</p>
<p class="t0">3 tablespoons butter or margarine, melted</p>
<p class="t0">½ teaspoon grated lemon <i>or</i> orange rind</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">Marshmallows</p>
</div>
<p>Heat oven to 350° F. (moderate). Combine sweet potatoes,
molasses, butter or margarine, lemon or orange rind, and
salt. Add a little milk if potatoes are too dry. Pour into
casserole. Top with marshmallows. Bake 30 minutes or
until sweet potatoes are hot and marshmallows have
browned.</p>
<p>YIELD: 8 servings.</p>
<div class="pb" id="Page_7">7</div>
<h2 id="c13"><span class="small"><i class="black sf">Logically Molasses....</i></span> <br/><span class="black ssn smallest lj">CAKES</span> <br/><span class="black ssn smallest lj">TOPPINGS, FROSTINGS AND SAUCES</span> <br/><span class="black ssn smallest lj">COOKIES</span> <br/><span class="black ssn smallest lj">PIES</span> <br/><span class="black ssn smallest lj">DESSERTS</span></h2>
<div class="fig">> <ANTIMG src="images/p04c.jpg" id="ncfig8" alt="Logically Molasses: CAKES, TOPPINGS, FROSTINGS AND SAUCES, COOKIES, PIES, DESSERTS" width-obs="800" height-obs="867" /></div>
<div class="pb" id="Page_8">8</div>
<h3 id="c14">PLANTATION CAKE</h3>
<div class="verse">
<p class="t0">2 cups sifted enriched flour</p>
<p class="t0">1 teaspoon salt</p>
<p class="t0">1 teaspoon double-acting <i>or</i> 1½ teaspoons cream of tartar baking powder</p>
<p class="t0">1½ teaspoons cinnamon</p>
<p class="t0">½ cup shortening</p>
<p class="t0">½ cup sugar</p>
<p class="t0">½ teaspoon soda</p>
<p class="t0">1 teaspoon grated lemon rind</p>
<p class="t0">½ cup GRANDMA’S MOLASSES</p>
<p class="t0">2 eggs</p>
<p class="t0">⅔ cup milk</p>
</div>
<p>Heat oven to 375° F. (moderate). Sift together first four ingredients. Cream
together shortening, sugar, soda, and lemon rind. Add molasses. Stir in
½ cup flour mixture. Beat in eggs. Add milk alternately with remaining
flour mixture (about ⅓ of each at a time). Beat ½ minute. Bake 25 minutes
or until done in 2 well-greased, lightly floured, round, 8-inch, layer cake
pans. Cool; frost as desired.</p>
<p>YIELD: 12 servings.</p>
<h3 id="c15">MARBLE CAKE</h3>
<div class="verse">
<p class="t0">2 cups sifted cake flour</p>
<p class="t0">1 teaspoon salt</p>
<p class="t0">2 teaspoons double-acting <i>or</i> 3 teaspoons cream of tartar baking powder</p>
<p class="t0">½ cup shortening</p>
<p class="t0">1 cup sugar</p>
<p class="t0">1 teaspoon vanilla</p>
<p class="t0">2 eggs</p>
<p class="t0">⅔ cup milk</p>
<p class="t0">¼ cup GRANDMA’S MOLASSES</p>
<p class="t0">1 teaspoon cinnamon</p>
<p class="t0">¼ teaspoon cloves</p>
</div>
<p>Sift together first three ingredients. Cream together shortening, sugar,
and vanilla. Beat in eggs. Add milk alternately with flour mixture. Beat ½
minute. Place ⅓ of batter in a small bowl; stir in molasses and spices. Pour
light and dark batters alternately into a well-greased, lightly floured,
8-inch, tube cake pan or into a 9x9x2-inch pan. Bake tube cake 1 hour in
moderately slow oven (325° F.); the 9x9x2-inch cake 45 minutes in moderate
oven (350° F.). Frost as desired.</p>
<p>YIELD: 12 servings.</p>
<h3 id="c16">APPLESAUCE CAKE <span class="black">(one-bowl method)</span> <br/><b class="black ss">(Have all ingredients at room temperature)</b></h3>
<div class="verse">
<p class="t0">2 cups sifted cake flour</p>
<p class="t0">1 cup sugar</p>
<p class="t0">1 teaspoon salt</p>
<p class="t0">1 teaspoon double-acting <i>or</i> 1½ teaspoons cream of tartar baking powder</p>
<p class="t0">¾ teaspoon soda</p>
<p class="t0">¼ teaspoon cinnamon</p>
<p class="t0">¼ teaspoon nutmeg</p>
<p class="t0">½ cup shortening</p>
<p class="t0">⅓ cup GRANDMA’S MOLASSES</p>
<p class="t0">1 cup unsweetened applesauce</p>
<p class="t0">2 eggs</p>
</div>
<p>Heat oven to 375° F. (moderate). Sift first seven ingredients into a mixing
bowl. Add shortening, molasses, and applesauce. Mix until all flour is
dampened. Beat 2 minutes by hand or electric beater (low speed). Add eggs.
<span class="pb" id="Page_9">9</span>
Beat 2 more minutes. Bake 25 minutes or until done in 2 well-greased,
lightly floured, round, 8-inch, layer-cake pans. Cool; frost with MOLASSES
MOCHA FROSTING (<SPAN href="#Page_11">page 11</SPAN>).</p>
<p>YIELD: 12 servings.</p>
<h3 id="c17">MOLASSES FEATHER CAKE (<span class="black">one-bowl method</span>) <br/><span class="black ss">(Have all ingredients at room temperature</span>)</h3>
<div class="verse">
<p class="t0">2¼ cups sifted cake flour</p>
<p class="t0">½ cup sugar</p>
<p class="t0">1 teaspoon double-acting <i>or</i> 1½ teaspoons cream of tartar baking powder</p>
<p class="t0">½ teaspoon soda</p>
<p class="t0">1 teaspoon salt</p>
<p class="t0">½ cup shortening</p>
<p class="t0">¾ cup GRANDMA’S MOLASSES</p>
<p class="t0">2 eggs</p>
<p class="t0">1 teaspoon flavoring</p>
<p class="t0">½ cup milk</p>
</div>
<p>Heat oven to 375° F. (moderate). Sift first five ingredients into mixing
bowl. Add shortening, molasses, eggs, and flavoring. Mix until all flour is
dampened. Beat 2 minutes by hand or electric beater (low speed). Add milk.
Beat 2 more minutes. Bake 25 minutes or until done in 2 well-greased,
lightly floured, round, 8-inch, layer cake pans. Cool; frost as desired.</p>
<p>YIELD: 12 servings.</p>
<p><i class="ss">Spiced Feather Cake</i>: Omit flavoring. Add 1 teaspoon cinnamon, ½ teaspoon
nutmeg, and ¼ teaspoon cloves.</p>
<h3 id="c18">MOLASSES SPONGE CAKE</h3>
<div class="fig">> <ANTIMG src="images/p05.jpg" id="ncfig9" alt="MOLASSES SPONGE CAKE" width-obs="572" height-obs="619" /></div>
<div class="verse">
<p class="t0">1 cup sifted cake flour</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">5 eggs, separated</p>
<p class="t0">½ cup sugar</p>
<p class="t0">½ cup GRANDMA’S MOLASSES</p>
<p class="t0">1 tablespoon grated orange rind</p>
<p class="t0">1½ teaspoons grated lemon rind</p>
<p class="t0">2 teaspoons lemon juice</p>
</div>
<p>Heat oven to 325° F. (moderately slow). Sift
together flour and salt. Beat egg yolks with
rotary or electric beater until thick and lemon-colored.
Gradually beat in sugar and molasses.
Then, by the clock, beat with rotary or electric
beater (low speed) an additional 3 minutes.
Stir in orange rind, lemon rind and juice. Add
flour mixture, ⅓ at a time, mixing each addition
until smooth. When all flour has been added, beat until light and fluffy
(about ½ minute). Beat egg whites until stiff enough to stand in peaks,
but not dry; fold (by hand) into batter. Bake 45 minutes in an ungreased,
9-inch, tube cake pan. Turn cake pan upside down on wire cooler. If cake
has not dropped out of pan when cold, loosen from sides with spatula.</p>
<p>YIELD: 12 servings.</p>
<div class="pb" id="Page_10">10</div>
<h3 id="c19">DEVIL’S FOOD CAKE</h3>
<div class="verse">
<p class="t0">⅔ cup shortening</p>
<p class="t0">⅔ cup sugar</p>
<p class="t0">1 teaspoon soda</p>
<p class="t0">1 teaspoon salt</p>
<p class="t0">1 teaspoon vanilla</p>
<p class="t0">⅔ cup GRANDMA’S MOLASSES</p>
<p class="t0">3 squares bitter chocolate</p>
<p class="t0">2 eggs</p>
<p class="t0">¾ cup sour milk</p>
<p class="t0">1½ cups sifted enriched flour</p>
</div>
<p>Heat oven to 375° F. (moderate). Cream together first five ingredients.
Stir in molasses. Melt chocolate over hot water; add to shortening-sugar,
etc., mixture. Beat in eggs. Add sour milk alternately with flour (about ⅓
of each at a time). Bake 25 minutes or until done in 2 well-greased, lightly
floured, round, 8-inch, layer cake pans. Cool; frost as desired.</p>
<p>YIELD: 12 servings.</p>
<h3 id="c20">OLD FASHIONED FRUIT CAKE <br/>(<span class="ss black">heavy with fruit</span>)</h3>
<div class="fig">> <ANTIMG src="images/p06.jpg" id="ncfig10" alt="OLD FASHIONED FRUIT CAKE" width-obs="590" height-obs="617" /></div>
<div class="verse">
<p class="t0">2½ lbs. (6¼ cups) raisins, cut in half</p>
<p class="t0">½ lb. (1¼ cups) candied cherries, sliced</p>
<p class="t0">½ lb. (1¼ cups) candied pineapple, sliced</p>
<p class="t0">½ lb. (2 cups) pecans, coarsely chopped</p>
<p class="t0">½ lb. (2 cups) blanched almonds, sliced</p>
<p class="t0">¾ lb. (2 cups) citron, thinly sliced</p>
<p class="t0">¼ cup sifted enriched flour</p>
<p class="t0">use to tenderize fruit:</p>
<p class="t">1 cup GRANDMA’S MOLASSES</p>
<p class="t">½ cup water</p>
</div>
<p><i class="ss">Cake Batter:</i></p>
<div class="verse">
<p class="t0">2 cups sifted enriched flour</p>
<p class="t0">¼ teaspoon soda</p>
<p class="t0">1½ teaspoons cinnamon</p>
<p class="t0">1¼ teaspoons nutmeg</p>
<p class="t0">1 teaspoon allspice</p>
<p class="t0">½ teaspoon cloves</p>
<p class="t0">½ sq. bitter chocolate, melted</p>
<p class="t0">1 cup butter <i>or</i> margarine</p>
<p class="t0">6 eggs, unbeaten</p>
<p class="t0">1¼ cups sugar</p>
<p class="t0">½ cup milk</p>
</div>
<p><i class="ss">To Freshen and Tenderize Fruit</i>: Heat molasses and water to boiling point.
Gradually stir in fruit and nuts to coat each piece with syrup. Slowly cook
until all liquid is absorbed by fruit (about 5 minutes). Stir constantly. Place
fruit on large platters to completely cool. Stir occasionally. Just before
adding fruit to cake batter, mix fruit with the ¼ cup flour.</p>
<p><i class="ss">To Mix Cake</i>: Sift together flour, soda, and spices. Cream together butter or
margarine, sugar, and chocolate. Beat in 3 eggs. Stir in ½ cup flour mixture;
beat in remaining 3 eggs. Add remaining dry ingredients alternately
with milk. Stir in freshened fruit. Line bottoms and sides of 2 greased, tube
cake pans, (measuring 8 inches across bottom). Grease paper well. Pour
batter into pans. Bake 3 hours in very slow oven (275° F.), keeping a large,
flat pan of hot water on rack underneath cakes to prevent them from baking
too dry. Turn cakes out on wire cooler; remove brown paper. Store in
tightly closed tin box when cold.</p>
<p>YIELD: 8 pounds.</p>
<div class="pb" id="Page_11">11</div>
<h2 id="c21"><span class="small"><span class="black smaller">TOPPINGS • FROSTINGS • SAUCES</span></span></h2>
<h3 id="c22">OLD ENGLISH HARD SAUCE</h3>
<div class="verse">
<p class="t0">⅓ cup butter <i>or</i> margarine</p>
<p class="t0">2¼ cups sifted confectioners’ sugar</p>
<p class="t0">1 tablespoon milk</p>
<p class="t0">2 tablespoons GRANDMA’S MOLASSES</p>
<p class="t0">1 teaspoon flavoring <i>or</i> ½ teaspoon grated orange rind</p>
</div>
<p>Cream butter or margarine until fluffy. Add confectioners’ sugar alternately
with milk and molasses. Add flavoring or orange rind.</p>
<p>YIELD: 1⅔ cups hard sauce.</p>
<h3 id="c23">MOLASSES WHIPPED CREAM</h3>
<div class="verse">
<p class="t0">½ cup heavy cream</p>
<p class="t0">1 tablespoon GRANDMA’S MOLASSES</p>
<p class="t0">½ teaspoon vanilla <i>or</i> rum extract</p>
</div>
<p>Whip cream until almost stiff. Add molasses and flavoring. Beat until stiff.
Serve over hot gingerbread or spice cake.</p>
<p>YIELD: 6 servings.</p>
<h3 id="c24">MOLASSES BUTTER FROSTING</h3>
<div class="verse">
<p class="t0">⅓ cup butter <i>or</i> margarine</p>
<p class="t0">3 cups sifted confectioners’ sugar</p>
<p class="t0">1 egg white, unbeaten</p>
<p class="t0">1 teaspoon vanilla, lemon, <i>or</i> rum extract</p>
<p class="t0">1 tablespoon GRANDMA’S MOLASSES</p>
<p class="t0">2 tablespoons milk</p>
</div>
<p>Cream butter or margarine until fluffy. Add 1 cup confectioners’ sugar, egg
white, and flavoring. Mix well. Add the remaining confectioners’ sugar
alternately with molasses and milk. Mix thoroughly. Spread on tops and
sides of two 8-inch layers or on tops of two 9-inch layer cakes.</p>
<p><i class="ss">Chocolate Frosting</i>: Add 3 tablespoons cocoa or 1 square bitter chocolate,
melted. Omit flavoring.</p>
<p><i class="ss">Molasses Mocha Frosting</i>: Replace milk with 2 tablespoons cold, double-strength
coffee. Omit flavoring.</p>
<p><i class="ss">Orange Frosting</i>: Omit flavoring and milk. Add 2 tablespoons orange juice,
1 teaspoon grated orange rind, and ½ teaspoon grated lemon rind.</p>
<h3 id="c25">BOILED TAFFY FROSTING</h3>
<div class="verse">
<p class="t0">2 cups sugar</p>
<p class="t0">½ cup water</p>
<p class="t0">¼ cup GRANDMA’S MOLASSES</p>
<p class="t0">¹/₁₆ teaspoon salt</p>
<p class="t0">2 egg whites, beaten</p>
<p class="t0">1 teaspoon flavoring</p>
</div>
<p>Thoroughly mix first four ingredients in a saucepan. Cook, without stirring,
to firm-ball stage (245° F.). Gradually beat hot syrup into egg whites,
beaten stiff but not dry. Continue beating until mixture stands in high
peaks. Beat in flavoring. (If frosting hardens before spreading, beat in a
few drops of hot water). Spread on tops and sides of two 9-inch layers or
on tops of 2 dozen cup cakes.</p>
<div class="pb" id="Page_12">12</div>
<h3 id="c26">BANANA WHIP TOPPING</h3>
<div class="verse">
<p class="t0">1 egg white, unbeaten</p>
<p class="t0">2 large ripe bananas</p>
<p class="t0">2 tablespoons sugar</p>
<p class="t0">⅛ teaspoon salt</p>
<p class="t0">1 tablespoon GRANDMA’S MOLASSES</p>
</div>
<p>Place all ingredients in a small-bottom mixing bowl. Beat vigorously with
an electric or rotary beater until mixture is light and fluffy. Serve at once
over squares of hot gingerbread or cake.</p>
<p>YIELD: 8 to 10 servings.</p>
<h3 id="c27">BROWNED BUTTER FROSTING</h3>
<div class="verse">
<p class="t0">⅓ cup butter <i>or</i> margarine</p>
<p class="t0">3 cups sifted confectioners’ sugar</p>
<p class="t0">4 to 5 tablespoons light cream <i>or</i> undiluted evaporated milk</p>
<p class="t0">1 tablespoon GRANDMA’S MOLASSES</p>
</div>
<p>Brown butter or margarine in a saucepan. Add confectioners’ sugar alternately
with cream or evaporated milk and molasses. Spread over tops and
sides of two 8-inch layer cakes.</p>
<h3 id="c28">RAISIN FILLING</h3>
<div class="verse">
<p class="t0">1½ cups seedless raisins, chopped</p>
<p class="t0">¾ cup water</p>
<p class="t0">¼ cup GRANDMA’S MOLASSES</p>
<p class="t0">2 tablespoons cornstarch</p>
<p class="t0">½ teaspoon cinnamon</p>
<p class="t0">¼ teaspoon cloves</p>
<p class="t0">1 tablespoon butter <i>or</i> margarine</p>
<p class="t0">½ teaspoon grated lemon rind</p>
</div>
<p>Grind raisins in food chopper twice, using coarsest blade. Add water,
molasses, cornstarch, and spices. Mix well. Cook until mixture is thick and
clear, stirring constantly. Stir in butter or margarine and lemon rind.
Spread between two 9-inch layers or on tops of two 8-inch layer cakes.</p>
<h2 id="c29"><span class="small"><span class="black smaller">COOKIES</span></span></h2>
<h3 id="c30">MOLASSES OATMEAL COOKIES</h3>
<div class="verse">
<p class="t0">1 cup sifted enriched flour</p>
<p class="t0">¼ teaspoon soda</p>
<p class="t0">1 teaspoon salt</p>
<p class="t0">1½ teaspoons double-acting <i>or</i> 2 teaspoons cream of tartar baking powder</p>
<p class="t0">1 teaspoon ginger</p>
<p class="t0">1 teaspoon cinnamon</p>
<p class="t0">½ teaspoon nutmeg</p>
<p class="t0">2 cups uncooked quick oats</p>
<p class="t0">½ cup shortening</p>
<p class="t0">½ cup sugar</p>
<p class="t0">½ cup GRANDMA’S MOLASSES</p>
<p class="t0">1 teaspoon vanilla</p>
<p class="t0">1 teaspoon grated orange rind</p>
<p class="t0">1 egg</p>
<p class="t0">2 tablespoons milk</p>
<p class="t0">½ cup raisins</p>
<p class="t0">½ cup chopped nuts</p>
</div>
<p>Heat oven to 375° F. (moderate). Sift together first seven ingredients; mix
with quick oats. Cream shortening and sugar. Add molasses, vanilla, and
orange rind. Beat in egg. Add milk, raisins, and nuts. Stir in flour mixture.
Drop from teaspoon onto greased cooky sheets. Bake 12 minutes or until
cookies have lightly browned. Cool. Store in tightly closed tin box.</p>
<p>YIELD: 4 dozen cookies.</p>
<div class="pb" id="Page_13">13</div>
<h3 id="c31">OLD FASHIONED SOFT MOLASSES COOKIES</h3>
<div class="verse">
<p class="t0">4 cups sifted enriched flour</p>
<p class="t0">1½ teaspoons salt</p>
<p class="t0">2 teaspoons soda</p>
<p class="t0">2 teaspoons cinnamon</p>
<p class="t0">2 teaspoons ginger</p>
<p class="t0">½ teaspoon cloves</p>
<p class="t0">1 cup shortening</p>
<p class="t0">1½ cups GRANDMA’S MOLASSES</p>
<p class="t0">¼ cup sugar</p>
<p class="t0">1 egg</p>
</div>
<p>Heat oven to 350° F. (moderate). Sift together first six ingredients. Melt
shortening in saucepan large enough for mixing cookies. Stir in molasses
and sugar. Cool. Beat in egg. Gradually add flour mixture. Beat about 20
strokes. Shape into balls (golf-ball size). Place on greased cooky sheets.
Bake 15 minutes or until cookies have lightly browned. Store in covered
stone jar.</p>
<p>YIELD: 4 dozen cookies.</p>
<h3 id="c32">CRISP MOLASSES COOKIES</h3>
<div class="fig">> <ANTIMG src="images/p07.jpg" id="ncfig11" alt="CRISP MOLASSES COOKIES" width-obs="595" height-obs="634" /></div>
<div class="verse">
<p class="t0">3 cups sifted enriched flour</p>
<p class="t0">⅓ cup sugar</p>
<p class="t0">1 teaspoon salt</p>
<p class="t0">1 teaspoon soda</p>
<p class="t0">2 teaspoons ginger</p>
<p class="t0">2 teaspoons cinnamon</p>
<p class="t0">¾ cup shortening</p>
<p class="t0">1⅓ cups GRANDMA’S MOLASSES</p>
<p class="t0">1 tablespoon vinegar</p>
</div>
<p>Heat oven to 400° F. (moderately hot). Sift
first six ingredients into a mixing bowl. Cut
in shortening with pastry blender or fingers
to resemble coarse meal. Heat molasses just
to boiling point; add vinegar and gradually
stir into flour-shortening mixture. Chill dough
until stiff enough to roll (3 hours or overnight).
Roll dough ¹/₁₆ inch thick on lightly floured board. Shape with cooky
cutters. Place on lightly greased cooky sheets. Bake 6 to 7 minutes or until
edges have lightly browned. Cool. Store in tightly closed tin box.</p>
<p>YIELD: About 6 dozen cookies.</p>
<p><i class="ss">Drop Cookies</i>: Drop unchilled dough, ½ teaspoonful at a time, onto greased
cooky sheets. Flatten ¹/₁₆ inch thick by stamping with glass covered with
a damp cloth.</p>
<h3 id="c33">MOLASSES RUM BALLS</h3>
<div class="verse">
<p class="t0">1 cup fine dry cooky <i>or</i> cake crumbs</p>
<p class="t0">1 cup sifted confectioners’ sugar</p>
<p class="t0">2 tablespoons cocoa</p>
<p class="t0">1 cup chopped nuts</p>
<p class="t0">2 tablespoons GRANDMA’S MOLASSES</p>
<p class="t0">¼ cup rum <i>or</i> brandy</p>
</div>
<p>Mix first four ingredients. Add molasses and rum or brandy. Mix well.
Shape into balls (hickory-nut size) with hands dusted with confectioners’
sugar. Roll balls in confectioners’ sugar. Chill until ready to serve.</p>
<p>YIELD: About 30 balls.</p>
<div class="pb" id="Page_14">14</div>
<h3 id="c34">BRANDY SNAPS</h3>
<div class="fig">> <ANTIMG src="images/p08.jpg" id="ncfig12" alt="Cook" width-obs="404" height-obs="616" /></div>
<div class="verse">
<p class="t0">1 cup sifted cake flour</p>
<p class="t0">1 teaspoon cinnamon</p>
<p class="t0">⅔ cup sugar</p>
<p class="t0">½ cup GRANDMA’S MOLASSES</p>
<p class="t0">2 teaspoons ginger</p>
<p class="t0">½ cup butter <i>or</i> margarine</p>
</div>
<p>Heat oven to 300° F. (slow). Sift together first four ingredients.
Heat molasses <i>just</i> to boiling point in saucepan
large enough for mixing cookies. Add butter or
margarine; stir until melted. Stir in flour mixture. Mix
well. Drop ½ teaspoonful dough at a time onto greased
cooky sheets, 2 inches apart. Bake 15 to 18 minutes.
Remove from oven. Cool 2 minutes. Carefully slip spatula
underneath wafer to remove from pan. Quickly roll over
handle of wooden spoon. If wafers become brittle before
they are shaped, place in oven a minute to reheat. Then
remove from pan. Store in tightly closed tin box.</p>
<p>YIELD: 30 rolled wafers.</p>
<p><i class="ss">Ice Cream Shells</i>: Drop 1 tablespoonful of dough at a time onto greased
cooky sheets, 3 inches apart. Bake 20 minutes. Shape over bottom of custard
cups. Just before serving, fill shells with ice cream.</p>
<p>YIELD: 18 ice cream shells.</p>
<h3 id="c35">MOLASSES SAND TARTS</h3>
<div class="verse">
<p class="t0">4 cups sifted enriched flour</p>
<p class="t0">1⅔ cups sugar</p>
<p class="t0">1⅓ cups butter <i>or</i> margarine</p>
<p class="t0">⅔ cup GRANDMA’S MOLASSES</p>
<p class="t0">1 whole egg plus 1 egg yolk</p>
<p class="t0">¼ cup sugar</p>
<p class="t0">1 teaspoon cinnamon</p>
</div>
<p>Sift together flour and sugar. Cut in butter or margarine with fingers or
pastry blender to resemble coarse meal. Combine molasses and eggs; stir
into flour-butter mixture. Chill dough overnight or until ready to bake.
Roll dough ¹/₁₆ inch thick on board dusted with confectioners’ sugar. Shape
with cooky cutters. Place on greased cooky sheets. Mix sugar and cinnamon;
sprinkle lightly over unbaked cookies. Bake in moderately
hot oven (400° F.) 6 to 7 minutes or until edges
have lightly browned. Cool. Store in tightly closed tin box.</p>
<p>YIELD: 14 dozen cookies.</p>
<p><i class="ss">Drop Cookies</i>: Drop unchilled dough, ½ teaspoonful at a
time, onto greased cooky sheets. Flatten cookies to ¹/₁₆
inch thick with bottom of glass covered with damp cloth.</p>
<div class="fig">> <ANTIMG src="images/p08a.jpg" id="ncfig13" alt="Cook" width-obs="454" height-obs="634" /></div>
<h3 id="c36">GINGER SNAPS</h3>
<div class="verse">
<p class="t0">3 cups sifted enriched flour</p>
<p class="t0">1½ teaspoons soda</p>
<p class="t0">1 teaspoon salt</p>
<p class="t0">3 teaspoons ginger</p>
<p class="t0">½ cup shortening</p>
<p class="t0">1 cup sugar</p>
<p class="t0">½ cup GRANDMA’S MOLASSES</p>
<p class="t0">½ cup plus 1 tablespoon water</p>
</div>
<p>Heat oven to 475° F. (very hot). Sift together first four
<span class="pb" id="Page_15">15</span>
ingredients. Cream shortening and sugar. Add molasses. Add water alternately
with flour mixture. Put dough through pastry bag or drop ½ teaspoonful
dough at a time onto greased cooky sheets. Flatten cookies ⅛
inch thick by stamping with bottom of glass covered with a damp cloth.
Bake 6 minutes or until cookies have lightly browned. Cool. Store in tightly
closed tin box.</p>
<p>YIELD: 8 to 9 dozen cookies.</p>
<h3 id="c37">MOLASSES PEANUT BUTTER COOKIES</h3>
<div class="verse">
<p class="t0">1 cup sifted enriched flour</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">¼ teaspoon soda</p>
<p class="t0">1 teaspoon double-acting <i>or</i> 1½ teaspoons cream of tartar baking powder</p>
<p class="t0">½ cup shortening</p>
<p class="t0">½ cup peanut butter</p>
<p class="t0">½ cup sugar</p>
<p class="t0">½ cup GRANDMA’S MOLASSES</p>
<p class="t0">1 teaspoon vanilla</p>
<p class="t0">1 egg</p>
<p class="t0">2 tablespoons milk</p>
</div>
<p>Heat oven to 375° F. (moderate). Sift together first four ingredients.
Cream shortening, peanut butter, and sugar. Add molasses and vanilla.
Beat in egg. Add milk. Stir in flour mixture. Drop onto greased cooky
sheets. Flatten cookies ⅛ inch thick by stamping with bottom of glass
covered with damp cloth. Bake 10 minutes or until cookies have lightly
browned. Cool. Store in tightly closed tin box.</p>
<p>YIELD: 3½ dozen cookies.</p>
<h3 id="c38">MOLASSES COCONUT CHEWS</h3>
<div class="verse">
<p class="t0">2 cups sifted cake flour</p>
<p class="t0">¼ teaspoon soda</p>
<p class="t0">¼ teaspoon salt</p>
<p class="t0">1 cup sugar</p>
<p class="t0">⅓ cup butter <i>or</i> margarine</p>
<p class="t0">1 cup GRANDMA’S MOLASSES</p>
<p class="t0">¼ teaspoon vanilla</p>
<p class="t0">4 egg whites, unbeaten</p>
<p class="t0">1¾ cups moist, shredded coconut</p>
</div>
<p>Heat oven to 350° F. (moderate). Sift together first four ingredients. Melt
butter or margarine; add to flour mixture along with molasses, vanilla, and
egg whites. Mix well, but do not overmix. Stir in coconut. Pour into two
greased, 8x8x2-inch pans, lined with waxed paper, greased and lightly
floured. Bake 35 minutes or until done. Remove from pan onto wire coolers;
remove paper. When cold, cut each cake into 24 bars. Store in tightly closed
tin box. MOLASSES COCONUT CHEWS improve with age if air is excluded
when stored. YIELD: 48 bars.</p>
<h3 id="c39">MOLASSES DATE BARS</h3>
<div class="verse">
<p class="t0">1 cup sifted enriched flour</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">⅓ teaspoon soda</p>
<p class="t0">1 egg, beaten</p>
<p class="t0">½ cup sugar</p>
<p class="t0">½ cup GRANDMA’S MOLASSES</p>
<p class="t0">¼ cup shortening, melted</p>
<p class="t0">½ teaspoon vanilla</p>
<p class="t0">⅔ cup chopped nuts</p>
<p class="t0">7-oz. pkg. pitted dates, chopped fine</p>
</div>
<p>Heat oven to 350° F. (moderate). Sift together first three ingredients.
Combine egg, sugar, molasses, shortening, and vanilla. Stir in flour mixture,
nuts, and dates. Pour into a 9x9x2-inch pan, lined with waxed paper,
greased and lightly floured. Bake 40 minutes or until done. Turn out onto
wire cooler; remove paper. When cold, cut into 32 bars. Roll in confectioners’
sugar, if desired. YIELD: 32 bars.</p>
<div class="pb" id="Page_16">16</div>
<h3 id="c40">REFRIGERATOR GINGER COOKIES</h3>
<div class="verse">
<p class="t0">2½ cups sifted enriched flour</p>
<p class="t0">1 teaspoon salt</p>
<p class="t0">¼ teaspoon soda</p>
<p class="t0">1 teaspoon ginger</p>
<p class="t0">1 teaspoon cinnamon</p>
<p class="t0">½ cup shortening</p>
<p class="t0">½ cup GRANDMA’S MOLASSES</p>
<p class="t0">½ cup sugar</p>
<p class="t0">1 egg</p>
<p class="t0">¾ cup chopped nuts (optional)</p>
</div>
<p>Sift together first five ingredients. Melt shortening in a saucepan large
enough for mixing cookies. Stir in molasses and sugar. Beat in egg. Add
nuts. Gradually add flour mixture. Form dough into 2 rolls, 2 inches in
diameter. Wrap in waxed paper. Chill overnight or until ready to bake.
Slice ⅛ inch thick. Bake on greased cooky sheets 10 minutes or until cookies
have lightly browned in moderate oven (375° F.). Cool. Store in a tightly
closed tin box.</p>
<p>YIELD: 5 dozen cookies.</p>
<p><i class="ss">Raisin Cookies</i>: Replace nuts with chopped raisins.</p>
<h2 id="c41"><span class="small"><span class="black smaller">PIES</span></span></h2>
<h3 id="c42">RAISIN PIE</h3>
<div class="verse">
<p class="t0">2½ cups (15-oz. box) seedless raisins</p>
<p class="t0">2¾ cups water</p>
<p class="t0">½ cup GRANDMA’S MOLASSES</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">¼ teaspoon cloves</p>
<p class="t0">1 teaspoon cinnamon</p>
<p class="t0">3 tablespoons cornstarch</p>
<p class="t0">3 tablespoons cold water</p>
<p class="t0">1 teaspoon grated lemon rind</p>
<p class="t0">1 tablespoon lemon juice</p>
<p class="t0">Pastry for 2-crust, 9-inch pie</p>
</div>
<p>Heat oven to 425° F. (hot). Wash raisins. Add water, molasses, salt, and
spices. Mix cornstarch and water; add to raisin mixture and cook until
thick. Add lemon rind and juice. Cool. Pour into a 9-inch pie pan lined
with unbaked pastry. Cover with remaining pastry rolled ⅛ inch thick;
trim, seal, and flute edge. Cut a gash in top crust to allow for escape of
steam. Bake 40 minutes or until pastry has browned.</p>
<p>YIELD: 6 servings.</p>
<h3 id="c43">PUMPKIN CHIFFON PIE</h3>
<div class="verse">
<p class="t0">1 envelope unflavored gelatin</p>
<p class="t0">¼ cup cold water</p>
<p class="t0">2 eggs, separated</p>
<p class="t0">½ cup GRANDMA’S MOLASSES</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">½ teaspoon ginger</p>
<p class="t0">¾ teaspoon nutmeg</p>
<p class="t0">¾ teaspoon cinnamon</p>
<p class="t0">1 cup mashed pumpkin</p>
<p class="t0">½ cup milk</p>
<p class="t0">½ cup sugar</p>
<p class="t0">9-inch, cold, baked pie shell</p>
</div>
<p>Soften gelatin in cold water. Mix egg yolks, molasses, salt, spices, and
pumpkin. Stir in milk. Cook over hot water until thick, stirring constantly.
Remove from heat; add softened gelatin. Chill over ice water until mixture
begins to congeal, stirring frequently. Gradually beat sugar into beaten
egg whites; fold into pumpkin-gelatin mixture. Pour into a cold, baked,
9-inch pie shell. Chill until firm. Garnish with whipped cream just before
serving.</p>
<p>YIELD: 6 servings.</p>
<p><i class="ss">Sweet Potato or Squash Chiffon Pie</i>: Replace pumpkin with mashed sweet
potatoes <i>or</i> squash.</p>
<div class="pb" id="Page_17">17</div>
<h3 id="c44">PUMPKIN PIE</h3>
<div class="verse">
<p class="t0">⅔ cup sugar</p>
<p class="t0">1 tablespoon flour</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">1 teaspoon ginger</p>
<p class="t0">1 teaspoon cinnamon</p>
<p class="t0">⅛ teaspoon cloves</p>
<p class="t0">⅓ cup GRANDMA’S MOLASSES</p>
<p class="t0">2 cups mashed pumpkin <i>or</i> squash</p>
<p class="t0">3 eggs</p>
<p class="t0">1 cup undiluted evaporated milk <i>or</i> light cream</p>
<p class="t0">9-inch, unbaked pie crust</p>
</div>
<p>Heat oven to 400° F. (moderately hot). Mix first six ingredients. Add
molasses, pumpkin or squash, and eggs. Mix well. Stir in milk or cream.
Pour into a 9-inch pie pan lined with unbaked pastry. Bake 40 minutes or
until knife inserted in center of filling comes out clean.</p>
<p>YIELD: 6 servings.</p>
<p><i class="ss">Sweet Potato Pie</i>: Reduce sugar to ½ cup; replace pumpkin <i>or</i> squash with
mashed sweet potatoes.</p>
<h3 id="c45">SHOO-FLY PIE</h3>
<div class="fig">> <ANTIMG src="images/p09.jpg" id="ncfig14" alt="SHOO-FLY PIE" width-obs="596" height-obs="608" /></div>
<div class="verse">
<p class="t0">1¼ cups sifted enriched flour</p>
<p class="t0">½ cup sugar</p>
<p class="t0">½ teaspoon nutmeg</p>
<p class="t0">1 teaspoon cinnamon</p>
<p class="t0">⅓ cup butter <i>or</i> margarine</p>
<p class="t0">¾ cup GRANDMA’S MOLASSES</p>
<p class="t0">¾ cup cold water</p>
<p class="t0">½ teaspoon soda</p>
<p class="t0">9-inch, unbaked pie crust</p>
</div>
<p>Heat oven to 450° F. (hot). Sift together first
four ingredients. Cut butter or margarine into
flour mixture with fingers or pastry blender to
resemble coarse crumbs. Mix molasses, water,
and soda; pour into a 9-inch pie pan lined with
unbaked pastry. Sprinkle crumbs over liquid.
Bake 15 minutes in hot oven (450° F.); reduce heat to moderate (350° F.),
and bake 35 to 40 minutes or until filling is firm.</p>
<p>YIELD: 6 servings.</p>
<h3 id="c46">MOLASSES PECAN PIE</h3>
<div class="verse">
<p class="t0">3 eggs, beaten</p>
<p class="t0">¾ cup GRANDMA’S MOLASSES</p>
<p class="t0">¾ cup white corn syrup</p>
<p class="t0">2 tablespoons butter <i>or</i> margarine, melted</p>
<p class="t0">⅛ teaspoon salt</p>
<p class="t0">1 teaspoon vanilla</p>
<p class="t0">1 cup chopped pecans</p>
<p class="t0">1 tablespoon flour</p>
<p class="t0">8-inch, unbaked pie crust</p>
</div>
<p>Heat oven to 375° F. (moderate). Combine first six ingredients. Mix pecans
with flour; add to egg-molasses, etc., mixture. Pour into an 8-inch pie pan
lined with unbaked pastry. Bake 40 minutes or until filling is firm.</p>
<p>YIELD: 6 servings.</p>
<p><i class="ss">Molasses Peanut Pie</i>: Replace pecans with roasted peanut halves.</p>
<div class="pb" id="Page_18">18</div>
<h3 id="c47">OLD-TIME APPLE PIE</h3>
<div class="verse">
<p class="t0">5 cups sliced, tart, cooking apples (4 to 5 large apples)</p>
<p class="t0">⅔ cup sugar</p>
<p class="t0">4 to 5 tablespoons enriched flour<SPAN class="fn" id="fr_1" href="#fn_1">[1]</SPAN></p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">½ teaspoon nutmeg</p>
<p class="t0">½ teaspoon grated lemon rind<SPAN class="fn" id="fr_2" href="#fn_2">[2]</SPAN></p>
<p class="t0">¼ cup GRANDMA’S MOLASSES</p>
<p class="t0">1 tablespoon lemon juice<SPAN class="fn" href="#fn_2">[2]</SPAN></p>
<p class="t0">2 tablespoons butter <i>or</i> margarine</p>
<p class="t0">Pastry for 2-crust, 9-inch pie</p>
</div>
<p>Heat oven to 450° F. (hot). Spread apples in 9-inch pie pan lined with
unbaked pastry. Sprinkle apples with mixture of sugar, flour, salt, nutmeg,
and lemon rind. Dribble molasses and lemon juice over apples; dot with
butter. Cover with remaining pastry rolled ⅛ inch thick; trim, seal, and
flute edge. Cut a gash in top crust to allow for escape of steam. Bake 10
minutes in hot oven (450° F.); reduce heat to moderate (350° F.) and bake
30 to 40 minutes or until apples are tender.</p>
<p>YIELD: 6 servings.</p>
<div class="fnblock"><div class="fndef"><SPAN class="fn" id="fn_1" href="#fr_1">[1]</SPAN>If apples are not juicy, omit flour. However, if apples are very juicy, use 5 tablespoons flour.</div>
<div class="fndef"><SPAN class="fn" id="fn_2" href="#fr_2">[2]</SPAN>If apples are very tart, omit both lemon rind and juice.</div>
</div>
<h3 id="c48">DEEP-DISH APPLE PIE</h3>
<div class="fig">> <ANTIMG src="images/p10.jpg" id="ncfig15" alt="DEEP-DISH APPLE PIE" width-obs="591" height-obs="620" /></div>
<div class="verse">
<p class="t0">6 large, tart, cooking apples, sliced into eighths (6 cups)</p>
<p class="t0">½ cup water</p>
<p class="t0">½ cup sugar</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">½ teaspoon nutmeg</p>
<p class="t0">¼ cup GRANDMA’S MOLASSES</p>
<p class="t0">2 tablespoons butter <i>or</i> margarine</p>
<p class="t0">Pastry for one-crust, 9-inch pie</p>
</div>
<p>Heat oven to 425° F. (hot). Parboil apples in the water; spread in a
6x10x2-inch casserole. Sprinkle apples with mixture of sugar, salt, and
nutmeg. Dribble molasses over apples; dot with butter. Cover with pastry,
rolled into a rectangular shape, ⅛ inch thick. Trim, seal, and flute edge.
Cut three gashes in pastry to allow for escape of steam. Bake 30 minutes
or until apples are tender and crust has browned.</p>
<p>YIELD: 6 to 8 servings.</p>
<div class="pb" id="Page_19">19</div>
<h3 id="c49">MOLASSES PRUNE PIE</h3>
<div class="verse">
<p class="t0">2 cups cooked, pitted prunes</p>
<p class="t0">¼ cup prune juice</p>
<p class="t0">¾ cup GRANDMA’S MOLASSES</p>
<p class="t0">3 egg yolks, beaten</p>
<p class="t0">1 tablespoon lemon juice</p>
<p class="t0">1 teaspoon grated lemon rind</p>
<p class="t0">¼ cup butter <i>or</i> margarine, melted</p>
<p class="t0">¹/₁₆ teaspoon cloves</p>
<p class="t0">Pastry for 2-crust, 9-inch pie</p>
</div>
<p>Heat oven to 450° F. (hot). Chop prunes. Add prune juice, molasses, egg
yolks, lemon juice and rind, butter or margarine, and cloves. Pour into a
9-inch pie pan lined with unbaked pastry. Roll remaining pastry ⅛-inch
thick. Cut into strips, ½ inch wide; twist, and place over filling in criss-cross
pattern. Seal ends to bottom crust; trim and flute edge. Bake 10
minutes in hot oven (450° F.); reduce heat to moderate (350° F.) and bake
30 minutes or until pastry has browned.</p>
<p>YIELD: 6 servings.</p>
<h3 id="c50">COCONUT CHIFFON PIE</h3>
<div class="verse">
<p class="t0">1 envelope unflavored gelatin</p>
<p class="t0">¼ cup cold water</p>
<p class="t0">2 eggs, separated</p>
<p class="t0">¼ cup sugar</p>
<p class="t0">⅛ teaspoon salt</p>
<p class="t0">1¾ cups milk <i>or</i> light cream</p>
<p class="t0">¼ cup GRANDMA’S MOLASSES</p>
<p class="t0">¼ cup sugar</p>
<p class="t0">½ cup moist, shredded coconut</p>
<p class="t0">1 teaspoon vanilla <i>or</i> 2 teaspoons rum extract</p>
<p class="t0">9-inch, cold baked pie shell</p>
</div>
<p>Soften gelatin in cold water. Mix egg yolks, ¼ cup sugar, salt, and milk
or cream in top of double boiler; cook over hot water (do not allow water
to boil) until custard coats the spoon. Stir constantly. Remove from heat.
Add softened gelatin. Stir in molasses. Chill over ice water until mixture
begins to congeal (thick as fresh egg whites). Gradually beat the remaining
¼ cup sugar in beaten egg whites; fold into custard-gelatin mixture.
Fold in coconut and flavoring. Pour into a cold baked pie crust. Chill until
firm. Garnish with whipped cream and coconut just before serving.</p>
<p>YIELD: 6 servings.</p>
<p><i class="ss">Coffee Chiffon Pie</i>: Replace milk with double-strength coffee.</p>
<h2 id="c51"><span class="small"><span class="black smaller">DESSERTS</span></span></h2>
<h3 id="c52">SAUCY PUDDING</h3>
<div class="verse">
<p class="t0">1 cup sifted enriched flour</p>
<p class="t0">1 teaspoon soda</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">½ teaspoon ginger</p>
<p class="t0">¾ teaspoon cinnamon</p>
<p class="t0">¼ cup sugar</p>
<p class="t0">2 tablespoons shortening</p>
<p class="t0">½ cup GRANDMA’S MOLASSES</p>
<p class="t0">1 egg</p>
<p class="t0">¼ cup hot water</p>
<p class="t0">½ cup GRANDMA’S MOLASSES</p>
<p class="t0">1½ cups cold water</p>
<p class="t0">½ teaspoon vanilla</p>
</div>
<p>Heat oven to 375° F. (moderate). Sift together first five ingredients. Cream
sugar, shortening, and molasses. Beat in egg. Add hot water alternately
with flour mixture. Pour batter into a greased 8x8x2-inch pan. Mix remaining
ingredients and pour over unbaked pudding. Bake 35 minutes or until
done. Serve warm, in squares, with sauce spooned over each serving.</p>
<p>YIELD: 8 servings.</p>
<div class="pb" id="Page_20">20</div>
<h3 id="c53">MOLASSES CORNSTARCH PUDDING</h3>
<div class="verse">
<p class="t0">⅓ cup cornstarch</p>
<p class="t0">½ cup cold milk</p>
<p class="t0">¼ teaspoon salt</p>
<p class="t0">2 cups hot milk</p>
<p class="t0">2 eggs, beaten</p>
<p class="t0">½ cup GRANDMA’S MOLASSES</p>
<p class="t0">2 tablespoons butter <i>or</i> margarine</p>
<p class="t0">2 teaspoons vanilla</p>
</div>
<p>Mix first three ingredients in top of double boiler. Add hot milk. Cook over
<i>boiling</i> water until mixture is thick, clear, and smooth, stirring constantly.
Mix eggs and molasses; slowly add to hot mixture. Cook over <i>hot</i> water
until pudding is thick, stirring constantly. Stir in butter or margarine and
vanilla. Pour into individual dessert dishes. Chill.</p>
<p>YIELD: 6 servings.</p>
<h3 id="c54">INDIAN PUDDING</h3>
<div class="verse">
<p class="t0">¼ cup corn meal</p>
<p class="t0">2 cups hot milk</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">⅛ teaspoon soda</p>
<p class="t0">3 tablespoons sugar</p>
<p class="t0">1 tablespoon butter <i>or</i> margarine</p>
<p class="t0">⅓ cup GRANDMA’S MOLASSES</p>
<p class="t0">1 cup cold milk</p>
</div>
<p>Heat oven to 275° F. (slow). Mix corn meal and hot milk. Cook until thick
(about 15 minutes), stirring constantly. Remove from heat. Stir in remaining
ingredients. Pour mixture into a one-quart casserole. Bake 2 hours.
Serve warm with ice cream, whipped cream, or plain.</p>
<p>YIELD: 6 to 8 servings.</p>
<p><i class="ss">Spiced Indian Pudding</i>: Add ½ teaspoon each, ginger and cinnamon.</p>
<h3 id="c55">MOLASSES ICE CREAM</h3>
<div class="verse">
<p class="t0">1 rennet tablet</p>
<p class="t0">1 tablespoon cold water</p>
<p class="t0">2 cups light cream</p>
<p class="t0">¼ cup sugar</p>
<p class="t0">¼ cup GRANDMA’S MOLASSES</p>
<p class="t0">1 teaspoon vanilla</p>
</div>
<p>Turn refrigerator control to coldest point. Set out ice tray. Crush rennet
tablet; dissolve in cold water. Mix cream, sugar, and molasses; warm over
low heat to 110° F. (lukewarm), stirring constantly. Add vanilla and dissolved
rennet tablet. Pour, at once, into ice tray. <i>Do not move until set</i>
(about 10 minutes). Freeze in ice cube unit of refrigerator until almost
stiff. Turn into a bowl. Beat until smooth. Return to ice tray. Freeze until
stiff (3 to 4 hours).</p>
<p>YIELD: 6 servings.</p>
<p><i class="ss">Molasses Coffee Ice Cream</i>: Add ¼ cup cold, double-strength coffee.</p>
<h3 id="c56">WEST INDIES ICE CREAM SUNDAE</h3>
<p>Pour 1 tablespoon GRANDMA’S MOLASSES over each serving of vanilla
ice cream. Top with ginger snap or molasses cooky crumbs.</p>
<div class="pb" id="Page_21">21</div>
<h3 id="c57">STEAMED COLONIAL CUSTARD</h3>
<div class="verse">
<p class="t0">3 eggs</p>
<p class="t0">¼ cup GRANDMA’S MOLASSES</p>
<p class="t0">¼ teaspoon salt</p>
<p class="t0">1 teaspoon vanilla</p>
<p class="t0">2 cups scalded milk</p>
</div>
<p>Beat eggs slightly; add molasses, salt, and vanilla. Stir in hot milk. Pour
mixture into 6 custard cups; cover each with metal foil. Place cups on rack
or jar lids in pan of hot water, coming half-way to top of cups. Cover pan
tightly. Steam over <i>low heat</i> until knife inserted in center comes out clean
(about 15 minutes). <i>If water around cups is allowed to boil, custards will
curdle.</i> If desired, place a marshmallow in each cup before filling with
mixture.</p>
<p>YIELD: 6 servings.</p>
<p><i class="ss">Baked Colonial Custard</i>: Bake custards in shallow pan of hot water in slow
oven (300° F.) until knife inserted in center comes out clean (40 to 50
minutes).</p>
<h3 id="c58">PLUM PUDDING</h3>
<div class="fig">> <ANTIMG src="images/p11.jpg" id="ncfig16" alt="PLUM PUDDING" width-obs="599" height-obs="617" /></div>
<div class="verse">
<p class="t0">2 cups sifted enriched flour</p>
<p class="t0">¼ cup sugar</p>
<p class="t0">1 teaspoon salt</p>
<p class="t0">1 teaspoon soda</p>
<p class="t0">1½ teaspoons cinnamon</p>
<p class="t0">½ teaspoon cloves</p>
<p class="t0">2 eggs, beaten</p>
<p class="t0">¾ cup GRANDMA’S MOLASSES</p>
<p class="t0">¼ cup shortening, melted</p>
<p class="t0">2 cups chopped, pitted dates</p>
<p class="t0">2 cups chopped raisins</p>
<p class="t0">1 cup sliced citron</p>
<p class="t0">¼ cup milk or cider</p>
</div>
<p>Sift together first six ingredients. Add eggs,
molasses, and shortening. Mix well. Add fruit;
mix well to coat each piece with the mixture.
Stir in milk or cider. Pour batter into 2 one-quart molds, filling each ⅔ full.
Cover with tight-fitting lids or metal foil. Steam 3 hours. Steam individual
molds (custard cups or gelatin molds) 1½ hours. Serve hot with hard sauce,
foamy sauce, or whipped cream.</p>
<p>YIELD: 18 to 20 servings.</p>
<h3 id="c59">BAKED APPLES</h3>
<div class="verse">
<p class="t0">8 tart cooking apples</p>
<p class="t0">½ cup sugar</p>
<p class="t0">1 teaspoon cinnamon</p>
<p class="t0">½ cup GRANDMA’S MOLASSES</p>
<p class="t0">Hot water</p>
</div>
<p>Heat oven to 350° F. (moderate). Peel 1-inch strip around stem of apple;
core, being careful not to cut through the blossom end. Place in baking pan
about 3 inches deep. Mix sugar, cinnamon, and molasses; pack in center
of apples. Pour hot water (about ¼ inch deep) in pan around apples. Cover.
Bake 30 minutes. Uncover. Bake 20 minutes or until apples are tender,
basting occasionally.</p>
<p>YIELD: 8 servings.</p>
<div class="pb" id="Page_22">22</div>
<h3 id="c60">APPLE DESSERT WITH STREUSEL CRUMBS</h3>
<div class="fig">> <ANTIMG src="images/p12.jpg" id="ncfig17" alt="Cook" width-obs="456" height-obs="646" /></div>
<div class="verse">
<p class="t0">2 tablespoons sugar</p>
<p class="t0">¼ teaspoon nutmeg</p>
<p class="t0">⅛ teaspoon salt</p>
<p class="t0">¼ teaspoon grated lemon rind</p>
<p class="t0">6 large tart cooking apples</p>
<p class="t0">¼ cup GRANDMA’S MOLASSES</p>
<p class="t0">1 tablespoon lemon juice</p>
<p class="t0">¼ cup butter <i>or</i> margarine</p>
<p class="t0">⅓ cup sugar</p>
<p class="t0">2 tablespoons GRANDMA’S MOLASSES</p>
<p class="t0">1 cup sifted enriched flour</p>
</div>
<p>Heat oven to 375° F. (moderate). Mix first four ingredients.
Slice apples ⅛ inch thick. Arrange in alternate
layers with sugar mixture in a 6x10x2-inch casserole.
Dribble molasses and lemon juice over apples. Cream
butter or margarine, sugar, and molasses; add flour. Mix
to a crumb consistency; sprinkle over apples. Bake 50 minutes or until
apples are tender and crumbs are brown.</p>
<p>YIELD: 6 to 8 servings.</p>
<p><i class="ss">Pear Dessert with Streusel Crumbs:</i> Replace apples with pears.</p>
<h3 id="c61">BROILED BANANAS</h3>
<div class="verse">
<p class="t0">4 firm bananas</p>
<p class="t0">¼ cup GRANDMA’S MOLASSES</p>
<p class="t0">1 tablespoon lemon juice</p>
<p class="t0">2 tablespoons butter <i>or</i> margarine</p>
</div>
<p>Cut peeled bananas in half, lengthwise. Arrange in baking dish. Mix molasses
and lemon juice; pour over bananas. Dot with butter. Place under
broiler heat (350° F.) 10 to 12 minutes, basting occasionally.</p>
<p>YIELD: 4 servings as a dessert or 8 servings as a meat accompaniment.</p>
<h3 id="c62">BAKED PEARS</h3>
<div class="fig">> <ANTIMG src="images/p12a.jpg" id="ncfig18" alt="Cook" width-obs="466" height-obs="654" /></div>
<div class="verse">
<p class="t0">6 large, fresh, cooking pears</p>
<p class="t0">¾ cup sugar</p>
<p class="t0">¼ cup GRANDMA’S MOLASSES</p>
<p class="t0">2 cups water</p>
<p class="t0">6 whole cloves</p>
<p class="t0">2 sticks cinnamon</p>
</div>
<p>Heat oven to 350° F. (moderate). Wash unpeeled pears.
Cut a thin slice from bottom of each pear; stand upright
in baking pan. Mix remaining ingredients in saucepan;
cook until sugar is dissolved and pour over pears. Cover.
Bake 35 minutes. Uncover. Bake 15 minutes or until pears
are tender.</p>
<p>YIELD: 6 servings.</p>
<div class="pb" id="Page_23">23</div>
<h2 id="c63"><span class="small"><i class="black sf">Logically Molasses....</i></span> <br/><span class="black ssn smallest lj">GINGERBREADS • BREADS</span></h2>
<div class="fig">> <ANTIMG src="images/p12c.jpg" id="ncfig19" alt="Logically Molasses: GINGERBREADS, BREADS" width-obs="800" height-obs="1070" /></div>
<div class="pb" id="Page_24">24</div>
<h3 id="c64">GRANDMA’S FAVORITE GINGERBREAD</h3>
<div class="verse">
<p class="t0">2½ cups sifted enriched flour</p>
<p class="t0">1 teaspoon salt</p>
<p class="t0">1 teaspoon double-acting <i>or</i> 1½ teaspoons cream of tartar baking powder</p>
<p class="t0">1 teaspoon ginger</p>
<p class="t0">2 teaspoons cinnamon</p>
<p class="t0">½ teaspoon cloves</p>
<p class="t0">½ cup shortening</p>
<p class="t0">½ cup sugar</p>
<p class="t0">¾ teaspoon soda</p>
<p class="t0">1 cup GRANDMA’S MOLASSES</p>
<p class="t0">2 eggs</p>
<p class="t0">1 cup hot water</p>
</div>
<p>Heat oven to 350° F. (moderate). Sift together first six ingredients. Cream
shortening, sugar, and soda. Add molasses. Stir in ½ cup flour mixture.
Beat in eggs. Add hot water alternately with remaining flour mixture
(about ⅓ of each at a time). Beat ½ minute. Bake 45 minutes or until done
in a well-greased, lightly floured, 9x9x2-inch pan.</p>
<p>YIELD: 9 to 12 servings.</p>
<h3 id="c65">PINEAPPLE UPSIDE DOWN GINGERBREAD</h3>
<p><i class="ss">Topping</i></p>
<div class="verse">
<p class="t0">1 tablespoon butter <i>or</i> margarine</p>
<p class="t0">⅓ cup GRANDMA’S MOLASSES</p>
<p class="t0">¼ cup sugar</p>
<p class="t0">6 slices pineapple</p>
<p class="t0">6 maraschino cherries</p>
</div>
<p><i class="ss">Cake Batter</i></p>
<div class="verse">
<p class="t0">1½ cups sifted enriched flour</p>
<p class="t0">¾ teaspoon salt</p>
<p class="t0">¾ teaspoon double-acting <i>or</i> 1¼ teaspoons cream of tartar baking powder</p>
<p class="t0">½ teaspoon each, ginger and cinnamon</p>
<p class="t0">¼ teaspoon cloves</p>
<p class="t0">⅓ cup shortening</p>
<p class="t0">⅓ cup sugar</p>
<p class="t0">½ teaspoon soda</p>
<p class="t0">½ cup GRANDMA’S MOLASSES</p>
<p class="t0">1 egg</p>
<p class="t0">½ cup sour milk</p>
</div>
<p>Heat oven to 350° F. (moderate). Melt butter or margarine in 8×8×2-inch
pan. Stir in molasses and sugar; heat just to boiling point. Over this,
arrange pineapple and cherries; set aside. <i>TO MIX CAKE</i>: Sift together
first six ingredients. Cream shortening, sugar, and soda. Add molasses.
Stir in ¼ cup flour mixture. Beat in egg. Add sour milk alternately with
remaining flour mixture (about ⅓ of each at a time). Beat ½ minute. Pour
batter in pan over pineapple and cherries; spread to sides and corners.
Bake 1 hour or until done. Cool 15 to 20 minutes before removing from
pan.</p>
<p>YIELD: 9 servings.</p>
<p><i class="ss">Pear Upside Down Gingerbread</i>: Replace pineapple with pear halves.</p>
<h3 id="c66">FRENCH TOAST</h3>
<div class="verse">
<p class="t0">1 egg, beaten</p>
<p class="t0">½ cup milk</p>
<p class="t0">2 tablespoons GRANDMA’S MOLASSES</p>
<p class="t0">Dash of salt</p>
<p class="t0">4 to 5 slices bread</p>
</div>
<p>Mix first four ingredients. Dip each slice of bread into mixture. Fry until
golden brown in a little hot fat. Serve with butter or margarine and
GRANDMA’S MOLASSES.</p>
<p>YIELD: 4 to 5 slices of toast.</p>
<div class="pb" id="Page_25">25</div>
<h3 id="c67">WHOLE-WHEAT GRIDDLE CAKES</h3>
<div class="verse">
<p class="t0">1 cup sifted enriched flour</p>
<p class="t0">1 teaspoon salt</p>
<p class="t0">3 teaspoons double-acting <i>or</i> 4 teaspoons cream of tartar baking powder</p>
<p class="t0">1 cup unsifted whole-wheat flour</p>
<p class="t0">2 eggs, separated</p>
<p class="t0">3 tablespoons GRANDMA’S MOLASSES</p>
<p class="t0">2 cups milk</p>
<p class="t0">2 tablespoons shortening, melted</p>
</div>
<p>Sift together first three ingredients; mix with whole-wheat flour. Combine
egg yolks, molasses, milk, and shortening; stir into flour mixture. Beat egg
whites stiff, but not dry; fold into batter. Bake a spoonful at a time on a
lightly greased, hot griddle.</p>
<p>YIELD: 12 griddle cakes.</p>
<p><i class="ss">Oatmeal Griddle Cakes</i>: Replace whole-wheat flour with 1 cup quick oats.</p>
<h3 id="c68">WHOLE-WHEAT WAFFLES</h3>
<div class="fig">> <ANTIMG src="images/p13.jpg" id="ncfig20" alt="WAFFLES" width-obs="625" height-obs="629" /></div>
<div class="verse">
<p class="t0">1 cup sifted enriched flour</p>
<p class="t0">1 teaspoon salt</p>
<p class="t0">3 teaspoons double-acting <i>or</i> 4 teaspoons cream of tartar baking powder</p>
<p class="t0">1 cup unsifted whole-wheat flour</p>
<p class="t0">3 eggs, separated</p>
<p class="t0">3 tablespoons GRANDMA’S MOLASSES</p>
<p class="t0">1½ cups milk</p>
<p class="t0">¼ cup shortening, melted</p>
</div>
<p>Sift together first three ingredients; mix with
whole-wheat flour. Combine egg yolks, molasses,
milk, and shortening; stir into flour mixture.
Beat egg whites stiff, but not dry; fold
into batter. Bake in hot waffle irons.</p>
<p>YIELD: 8 waffles.</p>
<h3 id="c69">MOLASSES FRUIT BREAD</h3>
<div class="verse">
<p class="t0">2 cups sifted enriched flour</p>
<p class="t0">1 teaspoon salt</p>
<p class="t0">½ teaspoon soda</p>
<p class="t0">¾ teaspoon double-acting <i>or</i> 1¼ teaspoons cream of tartar baking powder</p>
<p class="t0">1 egg, beaten</p>
<p class="t0">½ cup GRANDMA’S MOLASSES</p>
<p class="t0">⅓ cup sugar</p>
<p class="t0">¼ cup shortening, melted</p>
<p class="t0">1 tablespoon lemon juice</p>
<p class="t0">1½ teaspoons grated lemon rind</p>
<p class="t0">⅓ cup chopped figs or dates</p>
<p class="t0">¼ cup sliced citron</p>
<p class="t0">½ cup chopped nuts</p>
<p class="t0">⅔ cup milk</p>
</div>
<p>Heat oven to 350° F. (moderate). Sift together first four ingredients. Add
egg, molasses, sugar, shortening, lemon juice and rind, fruit, and nuts.
Mix well. Add flour mixture alternately with milk. Mix only until ingredients
are blended. Bake one hour or until done in well-greased, lightly
floured, 5x9x3-inch bread pan.</p>
<p>YIELD: 1 loaf.</p>
<div class="pb" id="Page_26">26</div>
<h3 id="c70">SWEDISH YEAST BREAD</h3>
<div class="fig">> <ANTIMG src="images/p14.jpg" id="ncfig21" alt="Cook" width-obs="408" height-obs="576" /></div>
<div class="verse">
<p class="t0">2 packages granulated yeast</p>
<p class="t0">¼ cup lukewarm water</p>
<p class="t0">2 cups sour milk</p>
<p class="t0">½ cup GRANDMA’S MOLASSES</p>
<p class="t0">2 cups sifted enriched flour</p>
<p class="t0">4 cups unsifted rye <i>or</i> whole-wheat flour</p>
<p class="t0">3 teaspoons salt</p>
<p class="t0">4 teaspoons caraway seed (optional)</p>
</div>
<p>Soften yeast in lukewarm water. Heat sour milk; cool to
lukewarm, and add to yeast. Add molasses. Mix enriched
flour, rye or whole-wheat flour, salt, and caraway seed if
used. Gradually add to yeast-milk mixture. Mix well.
Turn dough onto floured board. Cover and let rest 10
minutes. Knead until smooth and elastic (8 to 10
minutes). Place dough in a greased bowl. Coat all sides of dough with grease
by wiping it against sides of bowl. Cover and let rise in a warm place (80
to 85° F.) until double in size. Knead dough on floured board a few seconds;
cover, and let rest 10 minutes. Shape into 2 loaves. Place in greased 5x10x3-inch
bread pans. Let rise in warm place until double in size. Bake in hot
oven (425° F.) 30 minutes or until crust is well browned and shrinks from
sides of pan.</p>
<p>YIELD: 2 loaves.</p>
<h3 id="c71">REFRIGERATOR WHOLE-WHEAT ROLLS</h3>
<div class="fig">> <ANTIMG src="images/p14a.jpg" id="ncfig22" alt="Cook" width-obs="376" height-obs="610" /></div>
<div class="verse">
<p class="t0">2 packages granulated yeast</p>
<p class="t0">¼ cup lukewarm water</p>
<p class="t0">1¾ cups milk</p>
<p class="t0">½ cup GRANDMA’S MOLASSES</p>
<p class="t0">2 eggs</p>
<p class="t0">3¾ cups sifted enriched flour</p>
<p class="t0">3¾ cups unsifted whole-wheat flour</p>
<p class="t0">3 teaspoons salt</p>
<p class="t0">½ cup shortening, melted</p>
</div>
<p>Soften yeast in lukewarm water. Scald milk; cool to
lukewarm, and add yeast. Stir in molasses and eggs. Mix
enriched flour, whole-wheat flour, and salt; add 4 cups to
yeast-molasses, etc., mixture. Beat batter until smooth
and elastic (falls in sheets from spoon). Add shortening;
beat thoroughly. Add remaining flour; work it in well.
Turn dough onto bread board; cover and let rest 10
minutes. Knead until smooth and elastic (about 10
minutes). Place in greased bowl. Coat all sides of dough with
grease by wiping it against sides of bowl. This prevents
a crust from forming over dough. Store in refrigerator
overnight or 3 to 4 days. Knead a few seconds; shape
into rolls; place 1 inch apart on greased pans. Brush tops
with melted butter or margarine. Let rise in warm place
(80 to 85° F.) until double in size. Bake in moderately
hot oven (400° F.) 12 to 15 minutes.</p>
<p>YIELD: 5 to 6 dozen rolls.</p>
<p><i class="ss">Poppy Seed Rolls</i>: Brush tops of rolls before they rise with
frothy egg whites; sprinkle with poppy seed.</p>
<div class="pb" id="Page_27">27</div>
<h3 id="c72">STEAMED BROWN BREAD</h3>
<div class="verse">
<p class="t0">1 cup sifted enriched flour</p>
<p class="t0">2 teaspoons soda</p>
<p class="t0">1 teaspoon salt</p>
<p class="t0">1 cup quick oats</p>
<p class="t0">2 cups corn meal</p>
<p class="t0">1 cup GRANDMA’S MOLASSES</p>
<p class="t0">2 cups sour milk</p>
<p class="t0">1 cup raisins</p>
</div>
<p>Sift together first three ingredients. Add quick oats and corn meal (save
¼ cup in which to coat raisins). Stir in molasses and sour milk. Mix raisins
with the ¼ cup dry mixture; add to batter. Mix well. Pour into 4 greased
No. 2 cans, filling each ¾ full. Cover with metal foil or 2 layers of brown
paper tied in place with a strong cord. Steam 2 hours, counting from the
time water begins to boil.</p>
<p>YIELD: 4 loaves.</p>
<h3 id="c73">SWEET BRAN MUFFINS</h3>
<div class="verse">
<p class="t0">2½ cups sifted enriched flour</p>
<p class="t0">2 teaspoons double-acting <i>or</i> 3 teaspoons cream of tartar baking powder</p>
<p class="t0">½ teaspoon soda</p>
<p class="t0">1½ teaspoons salt</p>
<p class="t0">1½ cups bran</p>
<p class="t0">1 egg, beaten</p>
<p class="t0">1 cup GRANDMA’S MOLASSES</p>
<p class="t0">¾ cup milk</p>
<p class="t0">¼ cup shortening, melted</p>
</div>
<p>Heat oven to 400° F. (moderately hot). Sift together first four ingredients.
Add bran. Mix egg, molasses, milk, and shortening; add to flour-bran
mixture. Stir only until blended. Fill well-greased muffin pans ¾ full. Bake 20
minutes or until done.</p>
<p>YIELD: 16 large or 24 small muffins.</p>
<h3 id="c74">WHOLE-WHEAT BLUEBERRY MUFFINS</h3>
<div class="verse">
<p class="t0">1 cup sifted enriched flour</p>
<p class="t0">¾ teaspoon salt</p>
<p class="t0">¼ teaspoon soda</p>
<p class="t0">2 teaspoons double-acting <i>or</i> 3 teaspoons cream of tartar baking powder</p>
<p class="t0">½ teaspoon cinnamon</p>
<p class="t0">¾ cup unsifted whole-wheat flour</p>
<p class="t0">½ cup shortening</p>
<p class="t0">½ cup GRANDMA’S MOLASSES</p>
<p class="t0">1 egg</p>
<p class="t0">¾ cup milk</p>
<p class="t0">1 cup blueberries</p>
</div>
<p>Heat oven to 375° F. (moderate). Sift together first five ingredients; mix
with whole-wheat flour. Cream shortening and molasses. Beat in egg. Add
flour mixture alternately with milk. Stir in blueberries. Fill well-greased
muffin pans ¾ full. Bake 18 minutes or until done.</p>
<p>YIELD: 24 small muffins.</p>
<div class="pb" id="Page_28">28</div>
<h2 id="c75"><span class="small"><i class="black sf">Logically Molasses....</i></span> <br/><span class="black ssn smallest lj">BEVERAGES • SPREADS • FRENCH DRESSING</span></h2>
<h3 id="c76">MOLASSES MILK SHAKE</h3>
<p>Stir 1 tablespoon GRANDMA’S MOLASSES into 1 cup cold milk. Serve
at once.</p>
<h3 id="c77">HOT SPICED MILK</h3>
<div class="verse">
<p class="t0">1 tablespoon GRANDMA’S MOLASSES</p>
<p class="t0">1 cup milk</p>
<p class="t0">Dash of allspice and cinnamon</p>
<p class="t0">Nutmeg</p>
</div>
<p>Combine first four ingredients in saucepan. Heat thoroughly and pour into
cup. Dust with nutmeg. Serve at once.</p>
<h3 id="c78">MOLASSES BANANA MILK SHAKE</h3>
<div class="verse">
<p class="t0">1 fully ripened banana</p>
<p class="t0">¾ cup of milk</p>
<p class="t0">1 to 2 tablespoons GRANDMA’S MOLASSES</p>
<p class="t0">Dash of salt</p>
</div>
<p>Mash banana until creamy and smooth. Add remaining ingredients. Mix
well. Serve at once.</p>
<h3 id="c79">ALWAYS-READY MOLASSES SPREAD</h3>
<div class="verse">
<p class="t0">1 cup butter <i>or</i> margarine</p>
<p class="t0">1 cup GRANDMA’S MOLASSES</p>
<p class="t0">1 egg yolk</p>
</div>
<p>Cream butter or margarine until soft. Add molasses and egg yolk; mix
until blended. Serve over pancakes, waffles, or slices of bread (heat under
broiler if desired). Store in covered jar in refrigerator. Stir mixture
thoroughly just before spreading.</p>
<p>YIELD: 2 cups spread.</p>
<h3 id="c80">CREAMY FRENCH DRESSING</h3>
<div class="fig">> <ANTIMG src="images/p15.jpg" id="ncfig23" alt="FRENCH DRESSING" width-obs="626" height-obs="628" /></div>
<div class="verse">
<p class="t0">1 teaspoon salt</p>
<p class="t0">1 teaspoon paprika</p>
<p class="t0">½ teaspoon dry mustard</p>
<p class="t0">⅛ teaspoon pepper</p>
<p class="t0">2 teaspoons grated onion</p>
<p class="t0">1 clove garlic</p>
<p class="t0">2 cups salad oil</p>
<p class="t0">¼ cup GRANDMA’S MOLASSES</p>
<p class="t0">¼ cup catsup</p>
<p class="t0">¾ cup vinegar</p>
<p class="t0">1 small <i>or</i> ½ large egg white</p>
</div>
<p>Combine first seven ingredients; let stand one
hour. Add remaining ingredients and beat
vigorously with rotary egg beater.</p>
<p>YIELD: 3 cups salad dressing.</p>
<p><i class="ss">Plain French Dressing</i>: Omit egg white.</p>
<div class="pb" id="Page_29">29</div>
<h2 id="c81"><span class="small"><span class="black">EASY-TO-MAKE RECIPES <i class="sf">for</i> YOUNG COOKS</span></span></h2>
<h2 id="c82"><span class="small"><span class="black smaller">CAKES</span></span></h2>
<h3 id="c83">MOLASSES ONE-EGG CAKE</h3>
<div class="verse">
<p class="t0">1½ cups sifted enriched flour</p>
<p class="t0">¾ teaspoon salt</p>
<p class="t0">¾ teaspoon double-acting <i>or</i> 1¼ teaspoons cream of tartar baking powder</p>
<p class="t0">⅓ cup shortening</p>
<p class="t0">½ cup sugar</p>
<p class="t0">½ teaspoon soda</p>
<p class="t0">1 teaspoon cinnamon</p>
<p class="t0">½ teaspoon allspice</p>
<p class="t0">½ cup GRANDMA’S MOLASSES</p>
<p class="t0">1 egg, unbeaten</p>
<p class="t0">⅔ cup sour milk</p>
</div>
<p>Heat oven to 350° F. (moderate). Sift together first three ingredients.
Cream shortening, sugar, soda, and spices. Add molasses. Stir in ¼ cup
flour mixture. Beat in egg. Add sour milk alternately with remaining flour
mixture. Beat ½ minute. Bake 40 minutes or until done in a well-greased,
lightly floured, 8x8x2-inch pan. Cool. Frost as desired.</p>
<p>YIELD: 9 servings.</p>
<p><i class="ss">Molasses-Raisin Cake</i>: Stir ¾ cup chopped raisins into mixture just before
adding egg.</p>
<h3 id="c84">BROILED COCONUT TOPPING</h3>
<div class="fig">> <ANTIMG src="images/p15a.jpg" id="ncfig24" alt="Cake with topping" width-obs="618" height-obs="630" /></div>
<div class="verse">
<p class="t0">3 tablespoons butter <i>or</i> margarine</p>
<p class="t0">1 tablespoon GRANDMA’S MOLASSES</p>
<p class="t0">¼ cup sugar</p>
<p class="t0">2 tablespoons evaporated milk <i>or</i> light cream</p>
<p class="t0">½ cup shredded coconut</p>
</div>
<p>Melt butter or margarine in saucepan. Add
molasses, sugar, milk or cream, and coconut.
Mix well. Spread over hot cake. Place under
broiler until topping is bubbly and brown,
watching closely to prevent burning.</p>
<p>YIELD: Topping for 8 or 9-inch square cake.</p>
<div class="pb" id="Page_30">30</div>
<h3 id="c85">QUICK GINGERBREAD</h3>
<div class="verse">
<p class="t0">2 cups sifted enriched flour</p>
<p class="t0">⅓ cup sugar</p>
<p class="t0">1 teaspoon salt</p>
<p class="t0">½ teaspoon soda</p>
<p class="t0">1 teaspoon double-acting <i>or</i> 1½ teaspoons cream of tartar baking powder</p>
<p class="t0">1 teaspoon cinnamon</p>
<p class="t0">1½ teaspoons ginger</p>
<p class="t0">½ teaspoon cloves</p>
<p class="t0">½ cup shortening, melted</p>
<p class="t0">1 cup GRANDMA’S MOLASSES</p>
<p class="t0">1 egg</p>
<p class="t0">½ cup sour milk</p>
<p class="t0">¼ cup hot water</p>
</div>
<p>Heat oven to 350° F. (moderate). Sift together first eight ingredients. Stir
in melted shortening, molasses, egg, and sour milk. Beat in hot water. Bake
45 minutes or until done in a well-greased, lightly floured, 9x9x2-inch pan.</p>
<p>YIELD: 9 to 12 servings.</p>
<h2 id="c86"><span class="small"><span class="black smaller">COOKIES</span></span></h2>
<h3 id="c87">MOLASSES CHOCOLATE BIT COOKIES</h3>
<div class="fig">> <ANTIMG src="images/p16.jpg" id="ncfig25" alt="Cookies" width-obs="622" height-obs="612" /></div>
<div class="verse">
<p class="t0">1¼ cups sifted enriched flour</p>
<p class="t0">½ teaspoon soda</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">½ teaspoon cinnamon</p>
<p class="t0">½ cup shortening</p>
<p class="t0">¼ cup sugar</p>
<p class="t0">½ cup GRANDMA’S MOLASSES</p>
<p class="t0">½ teaspoon vanilla</p>
<p class="t0">½ cup chopped nuts</p>
<p class="t0">1 package chocolate bits</p>
</div>
<p>Heat oven to 350° F. (moderate). Sift
together first four ingredients. Cream
shortening, sugar, and molasses. Beat
in egg and vanilla. Gradually stir in
flour mixture. Add nuts and chocolate bits. Drop from teaspoon onto lightly
greased cooky sheets. Bake 10 minutes. Cool. Store in tightly closed tin box.</p>
<p>YIELD: 4 dozen cookies.</p>
<h2 id="c88"><span class="small"><span class="black smaller">CANDIES</span></span></h2>
<h3 id="c89">MOLASSES LOLLIPOPS</h3>
<div class="verse">
<p class="t0">1 cup sugar</p>
<p class="t0">½ cup GRANDMA’S MOLASSES</p>
<p class="t0">3 tablespoons butter <i>or</i> margarine</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">½ cup water</p>
</div>
<p>Combine all ingredients in a 2-quart saucepan. Stir until sugar is dissolved.
<span class="pb" id="Page_31">31</span>
Cook slowly to hard-crack stage (290° F.) or until syrup, when dropped in
cold water, forms a hard, stiff ball. Drop from tablespoon onto end of
wooden skewers arranged on buttered
pan. Remove from pan when cold.</p>
<p>YIELD: About 20 lollipops.</p>
<h3 id="c90">LADS AND LASSES TAFFY</h3>
<div class="fig">> <ANTIMG src="images/p16a.jpg" id="ncfig26" alt="Taffy" width-obs="608" height-obs="619" /></div>
<div class="verse">
<p class="t0">1 cup GRANDMA’S MOLASSES</p>
<p class="t0">1 cup sugar</p>
<p class="t0">1 tablespoon butter <i>or</i> margarine</p>
</div>
<p>Combine all ingredients in a 2-quart
saucepan. Stir until sugar is dissolved.
Cook over medium heat until syrup,
when dropped in very cold water, separates
into threads which are hard but
not brittle (270° F.). Stir constantly.
Pour onto greased cooky pan or platter.
As edges cool, fold toward center or
they will harden before center is ready
to pull. (DO NOT DISTURB THAT PART OF TAFFY WHICH HAS NOT
COOLED OR CANDY WILL STICK TO PAN). Fold into ball when candy
is cool enough to handle. Pull with lightly buttered fingers until candy is
light in color. Stretch into a long rope, ½ inch wide. Cut into 1-inch pieces.
Wrap each piece of taffy in waxed paper.</p>
<p>YIELD: 1¼ lbs.</p>
<h3 id="c91">MOLASSES POPCORN BALLS</h3>
<div class="fig">> <ANTIMG src="images/p16b.jpg" id="ncfig27" alt="POPCORN BALLS" width-obs="613" height-obs="610" /></div>
<div class="verse">
<p class="t0">1½ cups GRANDMA’S MOLASSES</p>
<p class="t0">¾ cup sugar</p>
<p class="t0">1 tablespoon butter <i>or</i> margarine</p>
<p class="t0">4 quarts popped corn</p>
</div>
<p>Mix first three ingredients in a 2-quart saucepan. Stir to dissolve sugar.
Cook over medium heat until syrup,
when dropped in very cold water, separates
into threads which are hard but
not brittle (270° F.). Stir constantly.
Pour syrup over popped corn, stirring
to coat each kernel with syrup. Shape
into balls with lightly buttered hands
when cool enough to handle. Wrap each
ball in waxed paper.</p>
<p>YIELD: 12 to 16 popcorn balls.</p>
<p><i class="ss">Cracker Jack</i>: Add 2 cups roasted peanuts
to popcorn before adding syrup.</p>
<p><i class="ss">Puff Balls</i>: Replace popcorn with 1 large
box rice krispies, puffed wheat, or
puffed rice.</p>
<div class="pb" id="Page_32">32</div>
<h3 id="c92">SURPRISE CARAMELS</h3>
<div class="fig">> <ANTIMG src="images/p17.jpg" id="ncfig28" alt="Cook" width-obs="368" height-obs="592" /></div>
<div class="verse">
<p class="t0">1 cup sugar</p>
<p class="t0">¾ cup GRANDMA’S MOLASSES</p>
<p class="t0">⅛ teaspoon salt</p>
<p class="t0">⅓ cup butter</p>
<p class="t0">½ cup light cream</p>
<p class="t0">1 teaspoon vanilla</p>
<p class="t0">Blanched, salted almonds</p>
</div>
<p>Mix first five ingredients in a saucepan. Stir to dissolve
sugar. Cook over medium heat to 250° F. in winter or
255° F. in summer, or until syrup, when dropped in very
cold water, forms a firm ball. Remove from heat. Add
vanilla. Pour into a buttered cooky pan. Cool until candy
can be handled. Cut into 1-inch squares. Place a whole
almond in center of each square. Roll into balls between
palms of hands, keeping almond in center. Wrap each
piece in waxed paper.</p>
<p>YIELD: 1¼ pounds.</p>
<h3 id="c93">PEANUT BRITTLE</h3>
<div class="verse">
<p class="t0">2 tablespoons butter</p>
<p class="t0">1 cup sugar</p>
<p class="t0">½ cup GRANDMA’S MOLASSES</p>
<p class="t0">¾ teaspoon soda</p>
<p class="t0">2 cups roasted peanuts</p>
</div>
<p>Melt butter in a saucepan. Add sugar and molasses. Mix well. Cook over
medium heat, stirring frequently, to 300° F. or until syrup, when dropped
in very cold water, becomes brittle. Remove from heat. Stir in soda. Quickly
add peanuts. Pour into 2 large, greased cooky pans. Lift edges and stretch
candy as thin as possible when cool enough to handle. Break into pieces.
Store in tightly closed jar or tin box.</p>
<p>YIELD: 1¼ pounds.</p>
<h3 id="c94">SPICED NUTS</h3>
<div class="fig">> <ANTIMG src="images/p17a.jpg" id="ncfig29" alt="Cook" width-obs="364" height-obs="592" /></div>
<div class="verse">
<p class="t0">1½ cups sugar</p>
<p class="t0">½ cup GRANDMA’S MOLASSES</p>
<p class="t0">¼ cup water</p>
<p class="t0">1 tablespoon butter</p>
<p class="t0">1 teaspoon cinnamon</p>
<p class="t0">½ teaspoon ginger</p>
<p class="t0">½ teaspoon allspice</p>
<p class="t0">⅛ teaspoon cloves</p>
<p class="t0">¾ pound pecan <i>or</i> walnut meats</p>
</div>
<p>Mix first four ingredients in a saucepan. Stir to dissolve
sugar. Cook over medium heat to 245° F. or until syrup,
when dropped in cold water, forms a firm ball. Remove
from heat. Add spices. Stir until syrup begins to grain.
Add nuts and stir until all nuts are coated with syrup
and well grained. Before coating hardens, separate each
nut; place on waxed paper to cool. Store in tightly closed
jar or tin box.</p>
<p>YIELD: 1¼ pounds.</p>
<div class="pb" id="Page_33">33</div>
<h2 id="c95"><span class="small"><span class="black smaller">DESSERTS</span></span></h2>
<h3 id="c96">APPLESAUCE PUDDING</h3>
<div class="verse">
<p class="t0">1½ cups dried bread crumbs</p>
<p class="t0">⅛ teaspoon salt</p>
<p class="t0">1 teaspoon cinnamon</p>
<p class="t0">¼ cup GRANDMA’S MOLASSES</p>
<p class="t0">2 tablespoons butter <i>or</i> margarine, melted</p>
<p class="t0">3 tablespoons GRANDMA’S MOLASSES</p>
<p class="t0">2½ cups (No. 2 can) sweetened applesauce</p>
</div>
<p>Heat oven to 375° F. (moderate). Mix together first five ingredients. Pat
½ of crumb mixture over bottom of a greased 6x10x2-inch baking pan.
Bake 10 minutes. Mix molasses and applesauce; pour over baked crumbs.
Cover with remaining crumbs. Bake 20 minutes or until crumbs are brown.
Serve plain, with lemon sauce, or with whipped cream.</p>
<p>YIELD: 6 to 8 servings.</p>
<h3 id="c97">MOLASSES COOKY REFRIGERATOR CAKE</h3>
<div class="verse">
<p class="t0">1 tablespoon GRANDMA’S MOLASSES</p>
<p class="t0">1 teaspoon flavoring</p>
<p class="t0">1 cup heavy cream, whipped</p>
<p class="t0">Crisp molasses cookies</p>
</div>
<p>Add molasses and flavoring to whipped cream. Arrange alternate layers of
cookies and whipped cream on a dessert plate, using 5 to 6 cookies for each
serving. Chill several hours or overnight. Just before serving, garnish with
additional whipped cream, and shaved bitter or semi-sweet chocolate, if
desired.</p>
<p>YIELD: 6 to 8 servings.</p>
<h3 id="c98">TAFFY ICE CREAM <br/><span class="black">(Set temperature control of refrigerator to coldest point)</span></h3>
<div class="verse">
<p class="t0">2 eggs, beaten</p>
<p class="t0">½ cup GRANDMA’S MOLASSES</p>
<p class="t0">2 cups light cream</p>
<p class="t0">¹/₁₆ teaspoon salt</p>
<p class="t0">1 teaspoon vanilla</p>
<p class="t0">½ cup chopped nuts (optional)</p>
</div>
<p>Thoroughly mix all ingredients. Pour into an ice tray; place in freezing
compartment to freeze until almost stiff. Transfer frozen mixture to a
bowl; beat until smooth. Add nuts, if used. Pour into ice tray. Freeze until
stiff (3 to 4 hours).</p>
<p>YIELD: 6 servings.</p>
<div class="fig">> <ANTIMG src="images/p20.jpg" id="ncfig30" alt="Back cover" width-obs="800" height-obs="1271" /></div>
<hr class="dwide" />
<h2 id="c99"><span class="small">FOOTNOTES</span></h2>
<h2>Transcriber’s Notes</h2>
<ul>
<li>Silently corrected a few typos.</li>
<li>Collated Table of Contents against book headings; added headings and TOC entries to synchronize.</li>
<li>Retained publication information from the printed edition: this eBook is public-domain in the country of publication.</li>
<li>In the text versions only, text in italics is delimited by _underscores_.</li>
</ul>
<SPAN name="endofbook"></SPAN>
<div style="break-after:column;"></div><br />
1 of 2
2 of 2
Previous
Next
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.