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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..5242095 --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #65507 (https://www.gutenberg.org/ebooks/65507) diff --git a/old/65507-0.txt b/old/65507-0.txt deleted file mode 100644 index 77e55df..0000000 --- a/old/65507-0.txt +++ /dev/null @@ -1,2588 +0,0 @@ -The Project Gutenberg eBook of Grandma's Recipes for Mother and Daughter, -by Anonymous - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you -will have to check the laws of the country where you are located before -using this eBook. - -Title: Grandma's Recipes for Mother and Daughter - -Author: Anonymous - -Release Date: June 4, 2021 [eBook #65507] - -Language: English - -Character set encoding: UTF-8 - -Produced by: Stephen Hutcheson and the Online Distributed Proofreading - Team at https://www.pgdp.net - -*** START OF THE PROJECT GUTENBERG EBOOK GRANDMA'S RECIPES FOR MOTHER AND -DAUGHTER *** - - - - - GRANDMA’S RECIPES - _for_ MOTHER - AND - DAUGHTER - - - BREADS, MEATS, VEGETABLES - - CAKES, COOKIES, DESSERTS - - GRANDMA’S OLD FASHIONED MOLASSES - CONTAINS NO SULPHUR DIOXIDE OR OTHER PRESERVATIVES - - ©1950 by American Molasses Company, 120 Wall St., New York 5, N. Y. - Litho in U.S.A. - - - - - MOLASSES - - - [Illustration: uncaptioned] - -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. - -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. - -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. - -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. - -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. - - [Illustration: Grandma’ Molasses] - - AMERICAN MOLASSES COMPANY - 120 WALL STREET · NEW YORK 5, NEW YORK - 330 East North Water Street Chicago 11, Illinois - 601 Montgomery Street San Francisco 11, California - 1300 West 3rd Street Los Angeles 17, California - 400 No. Gayoso Street New Orleans 19, Louisiana - 15 West Queen Street Wilmington, North Carolina - BOSTON MOLASSES COMPANY - 920 EAST 1st STREET • SO. BOSTON 27, MASS. - - - - - FOOD FOR FLAVOR AND NUTRITION - - - [Illustration: FOOD FOR FLAVOR AND NUTRITION] - -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. - -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. - -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. - - -SUGAR 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 _natural_ -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.” - - -IRON 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. - -Several foods are generally referred to as _especially valuable_ 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. - -Grandma’s Unsulphured Molasses is a convenient and rich source of -nature’s iron. - - -CALCIUM 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. - -Grandma’s Unsulphured Molasses is considered a fair source of this -important mineral. - - -VITAMIN B₁ is essential to good appetite and steady nerves. Molasses -contains some of this important vitamin. - - - - - _Table of Contents_ - - - MOLASSES—Food for Flavor and Nutrition Inside Front Cover and Page 1 - Page - MEATS—VEGETABLES 3 - Glazed Ham 4 - Panned Glazed Ham 4 - Pineapple Upside Down Ham Loaf 4 - Barbecue Sauce 4 - Baked Lima Beans 5 - Baked Beans (Quick Method) 5 - Baked Canned Beans 5 - Baked Acorn Squash 6 - Glazed Carrots and Onions 6 - Mashed Sweet Potato Casserole 6 - CAKES 7 - Plantation Cake 8 - Marble Cake 8 - Applesauce Cake 8 - Molasses Feather Cake 9 - Molasses Sponge Cake 9 - Devil’s Food Cake 10 - Old Fashioned Fruit Cake 10 - TOPPINGS, FROSTINGS, AND SAUCES 11 - Old English Hard Sauce 11 - Molasses Whipped Cream 11 - Molasses Butter Frosting 11 - Boiled Taffy Frosting 11 - Banana Whip Frosting 12 - Browned Butter Frosting 12 - Raisin Filling 12 - COOKIES 12 - Molasses Oatmeal Cookies 12 - Old Fashioned Soft Molasses Cookies 13 - Crisp Molasses Cookies 13 - Molasses Rum Balls 13 - Brandy Snaps 14 - Molasses Sand Tarts 14 - Ginger Snaps 14 - Molasses Peanut Butter Cookies 15 - Molasses Coconut Chews 15 - Molasses Date Bars 15 - Refrigerator Ginger Cookies 16 - PIES 16 - Raisin Pie 16 - Pumpkin Chiffon Pie 16 - Pumpkin Pie 17 - Shoo-Fly Pie 17 - Molasses Pecan Pie 17 - Old-Time Apple Pie 18 - Deep-Dish Apple Pie 18 - Molasses Prune Pie 19 - Coconut Chiffon Pie 19 - DESSERTS 19 - Saucy Pudding 19 - Molasses Cornstarch Pudding 20 - Indian Pudding 20 - Molasses Ice Cream 20 - West Indies Ice Cream Sundae 20 - Steamed Colonial Custard 21 - Plum Pudding 21 - Baked Apples 21 - Apple Dessert with Streusel Crumbs 22 - Broiled Bananas 22 - Baked Pears 22 - GINGERBREADS—BREADS 23 - Grandma’s Favorite Gingerbread 24 - Pineapple Upside Down Gingerbread 24 - French Toast 24 - Whole-Wheat Griddle Cakes 25 - Whole-Wheat Waffles 25 - Molasses Fruit Bread 25 - Swedish Yeast Bread 26 - Refrigerator Whole-Wheat Rolls 26 - Steamed Brown Bread 27 - Sweet Bran Muffins 27 - Whole-Wheat Blueberry Muffins 27 - BEVERAGES—SPREADS—FRENCH DRESSING 28 - Molasses Milk Shake 28 - Hot Spiced Milk 28 - Molasses Banana Milk Shake 28 - Always-Ready Molasses Spread 28 - Creamy French Dressing 28 - EASY-TO-MAKE RECIPES FOR YOUNG COOKS 29 - CAKES 29 - Molasses One-Egg Cake 29 - Broiled Coconut Topping 29 - Quick Gingerbread 30 - COOKIES 30 - Molasses Chocolate Bit Cookies 30 - CANDIES 30 - Molasses Lollipops 30 - Lads and Lasses Taffy 31 - Molasses Popcorn Balls 31 - Surprise Caramels 32 - Peanut Brittle 32 - Spiced Nuts 32 - DESSERTS Inside Back Cover - Applesauce Pudding Inside Back Cover - Molasses Cooky Refrigerator Cake Inside Back Cover - Taffy Ice Cream Inside Back Cover - - - - - _Logically Molasses...._ - MEATS • VEGETABLES - - - [Illustration: Logically Molasses: MEATS, VEGETABLES] - - -GLAZED HAM - - 6 to 8 lbs. cooked ham - Whole cloves - 2 tablespoons GRANDMA’S MOLASSES - ½ cup sugar - ½ teaspoon dry mustard - 3 tablespoons GRANDMA’S MOLASSES - -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. - - -PANNED GLAZED HAM - -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. - - -PINEAPPLE UPSIDE DOWN LOAF - -_Topping_ - - 1 tablespoon butter _or_ margarine - 2 tablespoons GRANDMA’S MOLASSES - 1 tablespoon sugar - 3 slices pineapple - 3 maraschino cherries - -_Ham Loaf_ - - 2½ cups (1 lb.) cooked, ground ham - 2 cups (1 lb.) uncooked, ground pork - 1 cup crushed corn flakes - ½ teaspoon salt - ¼ teaspoon pepper - 1 teaspoon dry mustard - 2 eggs, beaten - ¼ cup milk - -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. - -YIELD: 16 slices, ½ inch thick. - - -BARBECUE SAUCE - - 3 tablespoons butter _or_ margarine - ½ cup chopped onions - 6-oz. can tomato paste - ¾ cup water - 3 tablespoons vinegar - 3 tablespoons GRANDMA’S MOLASSES - 2 tablespoons Worcestershire sauce - 2 teaspoons salt - 2 teaspoons dry mustard - ½ teaspoon pepper - ¾ teaspoon chili powder - ½ teaspoon garlic powder _or_ 1 garlic bud - -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. - -YIELD: 1½ cups sauce. - - -BAKED LIMA BEANS - - 2 cups dried Lima beans - 6 cups cold water - 4 teaspoons salt - ¼ cup catsup - ¼ cup GRANDMA’S MOLASSES - 2 tablespoons chopped onion - 1 teaspoon dry mustard - ¼ teaspoon pepper - Frankfurters _or_ bacon strips - -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. - - -BAKED BEANS (QUICK METHOD) - - [Illustration: BAKED BEANS] - - 4 cups (2 lbs.) dried beans - Cold water - 1 large onion - 4 teaspoons salt - ½ cup catsup - ½ cup GRANDMA’S MOLASSES - ½ teaspoon pepper - 2 teaspoons dry mustard - ½ lb. salt pork - -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. - -_Old Fashioned Baked Beans_: Simmer only until beans are half done -(skins break). Bake in slow oven (300° F.) 6 to 8 hours. - - -BAKED CANNED BEANS - - 2 cans baked beans - 2 tablespoons GRANDMA’S MOLASSES - 1 tablespoon chopped onion - ½ teaspoon salt - 1 teaspoon prepared mustard - 3 strips bacon - -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. - - -BAKED ACORN SQUASH - - [Illustration: Cook] - - Acorn squash - ¹/₁₆ teaspoon salt - Dash of pepper - ¹/₁₆ teaspoon cinnamon - 2 whole cloves - 2 teaspoons GRANDMA’S MOLASSES - 1 teaspoon butter _or_ margarine - -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. - -_Steamed Acorn Squash_: 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. - - -GLAZED CARROTS AND ONIONS - - 8 carrots - 8 onions - ¼ teaspoon salt - Dash of pepper - ¼ cup GRANDMA’S MOLASSES - 2 tablespoons butter _or_ margarine - -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. - -YIELD: 4 servings. - -_Glazed Sweet Potatoes or Squash_: Replace carrots and onions with -cooked sweet potatoes or parboiled winter squash. - - -MASHED SWEET POTATO CASSEROLE - - [Illustration: Cook] - - 3½ cups mashed sweet potatoes - ⅓ to ½ cup GRANDMA’S MOLASSES - 3 tablespoons butter or margarine, melted - ½ teaspoon grated lemon _or_ orange rind - ½ teaspoon salt - Marshmallows - -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. - -YIELD: 8 servings. - - - - - _Logically Molasses...._ - CAKES - TOPPINGS, FROSTINGS AND SAUCES - COOKIES - PIES - DESSERTS - - - [Illustration: Logically Molasses: CAKES, TOPPINGS, FROSTINGS AND - SAUCES, COOKIES, PIES, DESSERTS] - - -PLANTATION CAKE - - 2 cups sifted enriched flour - 1 teaspoon salt - 1 teaspoon double-acting _or_ 1½ teaspoons cream of tartar baking - powder - 1½ teaspoons cinnamon - ½ cup shortening - ½ cup sugar - ½ teaspoon soda - 1 teaspoon grated lemon rind - ½ cup GRANDMA’S MOLASSES - 2 eggs - ⅔ cup milk - -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. - -YIELD: 12 servings. - - -MARBLE CAKE - - 2 cups sifted cake flour - 1 teaspoon salt - 2 teaspoons double-acting _or_ 3 teaspoons cream of tartar baking - powder - ½ cup shortening - 1 cup sugar - 1 teaspoon vanilla - 2 eggs - ⅔ cup milk - ¼ cup GRANDMA’S MOLASSES - 1 teaspoon cinnamon - ¼ teaspoon cloves - -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. - -YIELD: 12 servings. - - -APPLESAUCE CAKE (one-bowl method) -(Have all ingredients at room temperature) - - 2 cups sifted cake flour - 1 cup sugar - 1 teaspoon salt - 1 teaspoon double-acting _or_ 1½ teaspoons cream of tartar baking - powder - ¾ teaspoon soda - ¼ teaspoon cinnamon - ¼ teaspoon nutmeg - ½ cup shortening - ⅓ cup GRANDMA’S MOLASSES - 1 cup unsweetened applesauce - 2 eggs - -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. 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 (page 11). - -YIELD: 12 servings. - - -MOLASSES FEATHER CAKE (one-bowl method) -(Have all ingredients at room temperature) - - 2¼ cups sifted cake flour - ½ cup sugar - 1 teaspoon double-acting _or_ 1½ teaspoons cream of tartar baking - powder - ½ teaspoon soda - 1 teaspoon salt - ½ cup shortening - ¾ cup GRANDMA’S MOLASSES - 2 eggs - 1 teaspoon flavoring - ½ cup milk - -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. - -YIELD: 12 servings. - -_Spiced Feather Cake_: Omit flavoring. Add 1 teaspoon cinnamon, ½ -teaspoon nutmeg, and ¼ teaspoon cloves. - - -MOLASSES SPONGE CAKE - - [Illustration: MOLASSES SPONGE CAKE] - - 1 cup sifted cake flour - ½ teaspoon salt - 5 eggs, separated - ½ cup sugar - ½ cup GRANDMA’S MOLASSES - 1 tablespoon grated orange rind - 1½ teaspoons grated lemon rind - 2 teaspoons lemon juice - -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. - -YIELD: 12 servings. - - -DEVIL’S FOOD CAKE - - ⅔ cup shortening - ⅔ cup sugar - 1 teaspoon soda - 1 teaspoon salt - 1 teaspoon vanilla - ⅔ cup GRANDMA’S MOLASSES - 3 squares bitter chocolate - 2 eggs - ¾ cup sour milk - 1½ cups sifted enriched flour - -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. - -YIELD: 12 servings. - - -OLD FASHIONED FRUIT CAKE -(heavy with fruit) - - [Illustration: OLD FASHIONED FRUIT CAKE] - - 2½ lbs. (6¼ cups) raisins, cut in half - ½ lb. (1¼ cups) candied cherries, sliced - ½ lb. (1¼ cups) candied pineapple, sliced - ½ lb. (2 cups) pecans, coarsely chopped - ½ lb. (2 cups) blanched almonds, sliced - ¾ lb. (2 cups) citron, thinly sliced - ¼ cup sifted enriched flour - use to tenderize fruit: - 1 cup GRANDMA’S MOLASSES - ½ cup water - -_Cake Batter:_ - - 2 cups sifted enriched flour - ¼ teaspoon soda - 1½ teaspoons cinnamon - 1¼ teaspoons nutmeg - 1 teaspoon allspice - ½ teaspoon cloves - ½ sq. bitter chocolate, melted - 1 cup butter _or_ margarine - 6 eggs, unbeaten - 1¼ cups sugar - ½ cup milk - -_To Freshen and Tenderize Fruit_: 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. - -_To Mix Cake_: 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. - -YIELD: 8 pounds. - - - - - TOPPINGS • FROSTINGS • SAUCES - - -OLD ENGLISH HARD SAUCE - - ⅓ cup butter _or_ margarine - 2¼ cups sifted confectioners’ sugar - 1 tablespoon milk - 2 tablespoons GRANDMA’S MOLASSES - 1 teaspoon flavoring _or_ ½ teaspoon grated orange rind - -Cream butter or margarine until fluffy. Add confectioners’ sugar -alternately with milk and molasses. Add flavoring or orange rind. - -YIELD: 1⅔ cups hard sauce. - - -MOLASSES WHIPPED CREAM - - ½ cup heavy cream - 1 tablespoon GRANDMA’S MOLASSES - ½ teaspoon vanilla _or_ rum extract - -Whip cream until almost stiff. Add molasses and flavoring. Beat until -stiff. Serve over hot gingerbread or spice cake. - -YIELD: 6 servings. - - -MOLASSES BUTTER FROSTING - - ⅓ cup butter _or_ margarine - 3 cups sifted confectioners’ sugar - 1 egg white, unbeaten - 1 teaspoon vanilla, lemon, _or_ rum extract - 1 tablespoon GRANDMA’S MOLASSES - 2 tablespoons milk - -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. - -_Chocolate Frosting_: Add 3 tablespoons cocoa or 1 square bitter -chocolate, melted. Omit flavoring. - -_Molasses Mocha Frosting_: Replace milk with 2 tablespoons cold, -double-strength coffee. Omit flavoring. - -_Orange Frosting_: Omit flavoring and milk. Add 2 tablespoons orange -juice, 1 teaspoon grated orange rind, and ½ teaspoon grated lemon rind. - - -BOILED TAFFY FROSTING - - 2 cups sugar - ½ cup water - ¼ cup GRANDMA’S MOLASSES - ¹/₁₆ teaspoon salt - 2 egg whites, beaten - 1 teaspoon flavoring - -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. - - -BANANA WHIP TOPPING - - 1 egg white, unbeaten - 2 large ripe bananas - 2 tablespoons sugar - ⅛ teaspoon salt - 1 tablespoon GRANDMA’S MOLASSES - -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. - -YIELD: 8 to 10 servings. - - -BROWNED BUTTER FROSTING - - ⅓ cup butter _or_ margarine - 3 cups sifted confectioners’ sugar - 4 to 5 tablespoons light cream _or_ undiluted evaporated milk - 1 tablespoon GRANDMA’S MOLASSES - -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. - - -RAISIN FILLING - - 1½ cups seedless raisins, chopped - ¾ cup water - ¼ cup GRANDMA’S MOLASSES - 2 tablespoons cornstarch - ½ teaspoon cinnamon - ¼ teaspoon cloves - 1 tablespoon butter _or_ margarine - ½ teaspoon grated lemon rind - -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. - - - - - COOKIES - - -MOLASSES OATMEAL COOKIES - - 1 cup sifted enriched flour - ¼ teaspoon soda - 1 teaspoon salt - 1½ teaspoons double-acting _or_ 2 teaspoons cream of tartar baking - powder - 1 teaspoon ginger - 1 teaspoon cinnamon - ½ teaspoon nutmeg - 2 cups uncooked quick oats - ½ cup shortening - ½ cup sugar - ½ cup GRANDMA’S MOLASSES - 1 teaspoon vanilla - 1 teaspoon grated orange rind - 1 egg - 2 tablespoons milk - ½ cup raisins - ½ cup chopped nuts - -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. - -YIELD: 4 dozen cookies. - - -OLD FASHIONED SOFT MOLASSES COOKIES - - 4 cups sifted enriched flour - 1½ teaspoons salt - 2 teaspoons soda - 2 teaspoons cinnamon - 2 teaspoons ginger - ½ teaspoon cloves - 1 cup shortening - 1½ cups GRANDMA’S MOLASSES - ¼ cup sugar - 1 egg - -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. - -YIELD: 4 dozen cookies. - - -CRISP MOLASSES COOKIES - - [Illustration: CRISP MOLASSES COOKIES] - - 3 cups sifted enriched flour - ⅓ cup sugar - 1 teaspoon salt - 1 teaspoon soda - 2 teaspoons ginger - 2 teaspoons cinnamon - ¾ cup shortening - 1⅓ cups GRANDMA’S MOLASSES - 1 tablespoon vinegar - -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. - -YIELD: About 6 dozen cookies. - -_Drop Cookies_: 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. - - -MOLASSES RUM BALLS - - 1 cup fine dry cooky _or_ cake crumbs - 1 cup sifted confectioners’ sugar - 2 tablespoons cocoa - 1 cup chopped nuts - 2 tablespoons GRANDMA’S MOLASSES - ¼ cup rum _or_ brandy - -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. - -YIELD: About 30 balls. - - -BRANDY SNAPS - - [Illustration: Cook] - - 1 cup sifted cake flour - 1 teaspoon cinnamon - ⅔ cup sugar - ½ cup GRANDMA’S MOLASSES - 2 teaspoons ginger - ½ cup butter _or_ margarine - -Heat oven to 300° F. (slow). Sift together first four ingredients. Heat -molasses _just_ 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. - -YIELD: 30 rolled wafers. - -_Ice Cream Shells_: 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. - -YIELD: 18 ice cream shells. - - -MOLASSES SAND TARTS - - 4 cups sifted enriched flour - 1⅔ cups sugar - 1⅓ cups butter _or_ margarine - ⅔ cup GRANDMA’S MOLASSES - 1 whole egg plus 1 egg yolk - ¼ cup sugar - 1 teaspoon cinnamon - -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. - -YIELD: 14 dozen cookies. - -_Drop Cookies_: 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. - - [Illustration: Cook] - - -GINGER SNAPS - - 3 cups sifted enriched flour - 1½ teaspoons soda - 1 teaspoon salt - 3 teaspoons ginger - ½ cup shortening - 1 cup sugar - ½ cup GRANDMA’S MOLASSES - ½ cup plus 1 tablespoon water - -Heat oven to 475° F. (very hot). Sift together first four 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. - -YIELD: 8 to 9 dozen cookies. - - -MOLASSES PEANUT BUTTER COOKIES - - 1 cup sifted enriched flour - ½ teaspoon salt - ¼ teaspoon soda - 1 teaspoon double-acting _or_ 1½ teaspoons cream of tartar baking - powder - ½ cup shortening - ½ cup peanut butter - ½ cup sugar - ½ cup GRANDMA’S MOLASSES - 1 teaspoon vanilla - 1 egg - 2 tablespoons milk - -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. - -YIELD: 3½ dozen cookies. - - -MOLASSES COCONUT CHEWS - - 2 cups sifted cake flour - ¼ teaspoon soda - ¼ teaspoon salt - 1 cup sugar - ⅓ cup butter _or_ margarine - 1 cup GRANDMA’S MOLASSES - ¼ teaspoon vanilla - 4 egg whites, unbeaten - 1¾ cups moist, shredded coconut - -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. - - -MOLASSES DATE BARS - - 1 cup sifted enriched flour - ½ teaspoon salt - ⅓ teaspoon soda - 1 egg, beaten - ½ cup sugar - ½ cup GRANDMA’S MOLASSES - ¼ cup shortening, melted - ½ teaspoon vanilla - ⅔ cup chopped nuts - 7-oz. pkg. pitted dates, chopped fine - -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. - - -REFRIGERATOR GINGER COOKIES - - 2½ cups sifted enriched flour - 1 teaspoon salt - ¼ teaspoon soda - 1 teaspoon ginger - 1 teaspoon cinnamon - ½ cup shortening - ½ cup GRANDMA’S MOLASSES - ½ cup sugar - 1 egg - ¾ cup chopped nuts (optional) - -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. - -YIELD: 5 dozen cookies. - -_Raisin Cookies_: Replace nuts with chopped raisins. - - - - - PIES - - -RAISIN PIE - - 2½ cups (15-oz. box) seedless raisins - 2¾ cups water - ½ cup GRANDMA’S MOLASSES - ½ teaspoon salt - ¼ teaspoon cloves - 1 teaspoon cinnamon - 3 tablespoons cornstarch - 3 tablespoons cold water - 1 teaspoon grated lemon rind - 1 tablespoon lemon juice - Pastry for 2-crust, 9-inch pie - -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. - -YIELD: 6 servings. - - -PUMPKIN CHIFFON PIE - - 1 envelope unflavored gelatin - ¼ cup cold water - 2 eggs, separated - ½ cup GRANDMA’S MOLASSES - ½ teaspoon salt - ½ teaspoon ginger - ¾ teaspoon nutmeg - ¾ teaspoon cinnamon - 1 cup mashed pumpkin - ½ cup milk - ½ cup sugar - 9-inch, cold, baked pie shell - -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. - -YIELD: 6 servings. - -_Sweet Potato or Squash Chiffon Pie_: Replace pumpkin with mashed sweet -potatoes _or_ squash. - - -PUMPKIN PIE - - ⅔ cup sugar - 1 tablespoon flour - ½ teaspoon salt - 1 teaspoon ginger - 1 teaspoon cinnamon - ⅛ teaspoon cloves - ⅓ cup GRANDMA’S MOLASSES - 2 cups mashed pumpkin _or_ squash - 3 eggs - 1 cup undiluted evaporated milk _or_ light cream - 9-inch, unbaked pie crust - -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. - -YIELD: 6 servings. - -_Sweet Potato Pie_: Reduce sugar to ½ cup; replace pumpkin _or_ squash -with mashed sweet potatoes. - - -SHOO-FLY PIE - - [Illustration: SHOO-FLY PIE] - - 1¼ cups sifted enriched flour - ½ cup sugar - ½ teaspoon nutmeg - 1 teaspoon cinnamon - ⅓ cup butter _or_ margarine - ¾ cup GRANDMA’S MOLASSES - ¾ cup cold water - ½ teaspoon soda - 9-inch, unbaked pie crust - -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. - -YIELD: 6 servings. - - -MOLASSES PECAN PIE - - 3 eggs, beaten - ¾ cup GRANDMA’S MOLASSES - ¾ cup white corn syrup - 2 tablespoons butter _or_ margarine, melted - ⅛ teaspoon salt - 1 teaspoon vanilla - 1 cup chopped pecans - 1 tablespoon flour - 8-inch, unbaked pie crust - -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. - -YIELD: 6 servings. - -_Molasses Peanut Pie_: Replace pecans with roasted peanut halves. - - -OLD-TIME APPLE PIE - - 5 cups sliced, tart, cooking apples (4 to 5 large apples) - ⅔ cup sugar - 4 to 5 tablespoons enriched flour[1] - ½ teaspoon salt - ½ teaspoon nutmeg - ½ teaspoon grated lemon rind[2] - ¼ cup GRANDMA’S MOLASSES - 1 tablespoon lemon juice[2] - 2 tablespoons butter _or_ margarine - Pastry for 2-crust, 9-inch pie - -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. - -YIELD: 6 servings. - - -[1]If apples are not juicy, omit flour. However, if apples are very - juicy, use 5 tablespoons flour. - -[2]If apples are very tart, omit both lemon rind and juice. - - -DEEP-DISH APPLE PIE - - [Illustration: DEEP-DISH APPLE PIE] - - 6 large, tart, cooking apples, sliced into eighths (6 cups) - ½ cup water - ½ cup sugar - ½ teaspoon salt - ½ teaspoon nutmeg - ¼ cup GRANDMA’S MOLASSES - 2 tablespoons butter _or_ margarine - Pastry for one-crust, 9-inch pie - -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. - -YIELD: 6 to 8 servings. - - -MOLASSES PRUNE PIE - - 2 cups cooked, pitted prunes - ¼ cup prune juice - ¾ cup GRANDMA’S MOLASSES - 3 egg yolks, beaten - 1 tablespoon lemon juice - 1 teaspoon grated lemon rind - ¼ cup butter _or_ margarine, melted - ¹/₁₆ teaspoon cloves - Pastry for 2-crust, 9-inch pie - -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. - -YIELD: 6 servings. - - -COCONUT CHIFFON PIE - - 1 envelope unflavored gelatin - ¼ cup cold water - 2 eggs, separated - ¼ cup sugar - ⅛ teaspoon salt - 1¾ cups milk _or_ light cream - ¼ cup GRANDMA’S MOLASSES - ¼ cup sugar - ½ cup moist, shredded coconut - 1 teaspoon vanilla _or_ 2 teaspoons rum extract - 9-inch, cold baked pie shell - -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. - -YIELD: 6 servings. - -_Coffee Chiffon Pie_: Replace milk with double-strength coffee. - - - - - DESSERTS - - -SAUCY PUDDING - - 1 cup sifted enriched flour - 1 teaspoon soda - ½ teaspoon salt - ½ teaspoon ginger - ¾ teaspoon cinnamon - ¼ cup sugar - 2 tablespoons shortening - ½ cup GRANDMA’S MOLASSES - 1 egg - ¼ cup hot water - ½ cup GRANDMA’S MOLASSES - 1½ cups cold water - ½ teaspoon vanilla - -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. - -YIELD: 8 servings. - - -MOLASSES CORNSTARCH PUDDING - - ⅓ cup cornstarch - ½ cup cold milk - ¼ teaspoon salt - 2 cups hot milk - 2 eggs, beaten - ½ cup GRANDMA’S MOLASSES - 2 tablespoons butter _or_ margarine - 2 teaspoons vanilla - -Mix first three ingredients in top of double boiler. Add hot milk. Cook -over _boiling_ water until mixture is thick, clear, and smooth, stirring -constantly. Mix eggs and molasses; slowly add to hot mixture. Cook over -_hot_ water until pudding is thick, stirring constantly. Stir in butter -or margarine and vanilla. Pour into individual dessert dishes. Chill. - -YIELD: 6 servings. - - -INDIAN PUDDING - - ¼ cup corn meal - 2 cups hot milk - ½ teaspoon salt - ⅛ teaspoon soda - 3 tablespoons sugar - 1 tablespoon butter _or_ margarine - ⅓ cup GRANDMA’S MOLASSES - 1 cup cold milk - -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. - -YIELD: 6 to 8 servings. - -_Spiced Indian Pudding_: Add ½ teaspoon each, ginger and cinnamon. - - -MOLASSES ICE CREAM - - 1 rennet tablet - 1 tablespoon cold water - 2 cups light cream - ¼ cup sugar - ¼ cup GRANDMA’S MOLASSES - 1 teaspoon vanilla - -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. _Do -not move until set_ (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). - -YIELD: 6 servings. - -_Molasses Coffee Ice Cream_: Add ¼ cup cold, double-strength coffee. - - -WEST INDIES ICE CREAM SUNDAE - -Pour 1 tablespoon GRANDMA’S MOLASSES over each serving of vanilla ice -cream. Top with ginger snap or molasses cooky crumbs. - - -STEAMED COLONIAL CUSTARD - - 3 eggs - ¼ cup GRANDMA’S MOLASSES - ¼ teaspoon salt - 1 teaspoon vanilla - 2 cups scalded milk - -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 _low heat_ until knife inserted in center -comes out clean (about 15 minutes). _If water around cups is allowed to -boil, custards will curdle._ If desired, place a marshmallow in each cup -before filling with mixture. - -YIELD: 6 servings. - -_Baked Colonial Custard_: 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). - - -PLUM PUDDING - - [Illustration: PLUM PUDDING] - - 2 cups sifted enriched flour - ¼ cup sugar - 1 teaspoon salt - 1 teaspoon soda - 1½ teaspoons cinnamon - ½ teaspoon cloves - 2 eggs, beaten - ¾ cup GRANDMA’S MOLASSES - ¼ cup shortening, melted - 2 cups chopped, pitted dates - 2 cups chopped raisins - 1 cup sliced citron - ¼ cup milk or cider - -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. - -YIELD: 18 to 20 servings. - - -BAKED APPLES - - 8 tart cooking apples - ½ cup sugar - 1 teaspoon cinnamon - ½ cup GRANDMA’S MOLASSES - Hot water - -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. - -YIELD: 8 servings. - - -APPLE DESSERT WITH STREUSEL CRUMBS - - [Illustration: Cook] - - 2 tablespoons sugar - ¼ teaspoon nutmeg - ⅛ teaspoon salt - ¼ teaspoon grated lemon rind - 6 large tart cooking apples - ¼ cup GRANDMA’S MOLASSES - 1 tablespoon lemon juice - ¼ cup butter _or_ margarine - ⅓ cup sugar - 2 tablespoons GRANDMA’S MOLASSES - 1 cup sifted enriched flour - -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. - -YIELD: 6 to 8 servings. - -_Pear Dessert with Streusel Crumbs:_ Replace apples with pears. - - -BROILED BANANAS - - 4 firm bananas - ¼ cup GRANDMA’S MOLASSES - 1 tablespoon lemon juice - 2 tablespoons butter _or_ margarine - -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. - -YIELD: 4 servings as a dessert or 8 servings as a meat accompaniment. - - -BAKED PEARS - - [Illustration: Cook] - - 6 large, fresh, cooking pears - ¾ cup sugar - ¼ cup GRANDMA’S MOLASSES - 2 cups water - 6 whole cloves - 2 sticks cinnamon - -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. - -YIELD: 6 servings. - - - - - _Logically Molasses...._ - GINGERBREADS • BREADS - - - [Illustration: Logically Molasses: GINGERBREADS, BREADS] - - -GRANDMA’S FAVORITE GINGERBREAD - - 2½ cups sifted enriched flour - 1 teaspoon salt - 1 teaspoon double-acting _or_ 1½ teaspoons cream of tartar baking - powder - 1 teaspoon ginger - 2 teaspoons cinnamon - ½ teaspoon cloves - ½ cup shortening - ½ cup sugar - ¾ teaspoon soda - 1 cup GRANDMA’S MOLASSES - 2 eggs - 1 cup hot water - -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. - -YIELD: 9 to 12 servings. - - -PINEAPPLE UPSIDE DOWN GINGERBREAD - -_Topping_ - - 1 tablespoon butter _or_ margarine - ⅓ cup GRANDMA’S MOLASSES - ¼ cup sugar - 6 slices pineapple - 6 maraschino cherries - -_Cake Batter_ - - 1½ cups sifted enriched flour - ¾ teaspoon salt - ¾ teaspoon double-acting _or_ 1¼ teaspoons cream of tartar baking - powder - ½ teaspoon each, ginger and cinnamon - ¼ teaspoon cloves - ⅓ cup shortening - ⅓ cup sugar - ½ teaspoon soda - ½ cup GRANDMA’S MOLASSES - 1 egg - ½ cup sour milk - -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. _TO MIX CAKE_: 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. - -YIELD: 9 servings. - -_Pear Upside Down Gingerbread_: Replace pineapple with pear halves. - - -FRENCH TOAST - - 1 egg, beaten - ½ cup milk - 2 tablespoons GRANDMA’S MOLASSES - Dash of salt - 4 to 5 slices bread - -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. - -YIELD: 4 to 5 slices of toast. - - -WHOLE-WHEAT GRIDDLE CAKES - - 1 cup sifted enriched flour - 1 teaspoon salt - 3 teaspoons double-acting _or_ 4 teaspoons cream of tartar baking - powder - 1 cup unsifted whole-wheat flour - 2 eggs, separated - 3 tablespoons GRANDMA’S MOLASSES - 2 cups milk - 2 tablespoons shortening, melted - -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. - -YIELD: 12 griddle cakes. - -_Oatmeal Griddle Cakes_: Replace whole-wheat flour with 1 cup quick -oats. - - -WHOLE-WHEAT WAFFLES - - [Illustration: WAFFLES] - - 1 cup sifted enriched flour - 1 teaspoon salt - 3 teaspoons double-acting _or_ 4 teaspoons cream of tartar baking - powder - 1 cup unsifted whole-wheat flour - 3 eggs, separated - 3 tablespoons GRANDMA’S MOLASSES - 1½ cups milk - ¼ cup shortening, melted - -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. - -YIELD: 8 waffles. - - -MOLASSES FRUIT BREAD - - 2 cups sifted enriched flour - 1 teaspoon salt - ½ teaspoon soda - ¾ teaspoon double-acting _or_ 1¼ teaspoons cream of tartar baking - powder - 1 egg, beaten - ½ cup GRANDMA’S MOLASSES - ⅓ cup sugar - ¼ cup shortening, melted - 1 tablespoon lemon juice - 1½ teaspoons grated lemon rind - ⅓ cup chopped figs or dates - ¼ cup sliced citron - ½ cup chopped nuts - ⅔ cup milk - -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. - -YIELD: 1 loaf. - - -SWEDISH YEAST BREAD - - [Illustration: Cook] - - 2 packages granulated yeast - ¼ cup lukewarm water - 2 cups sour milk - ½ cup GRANDMA’S MOLASSES - 2 cups sifted enriched flour - 4 cups unsifted rye _or_ whole-wheat flour - 3 teaspoons salt - 4 teaspoons caraway seed (optional) - -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. - -YIELD: 2 loaves. - - -REFRIGERATOR WHOLE-WHEAT ROLLS - - [Illustration: Cook] - - 2 packages granulated yeast - ¼ cup lukewarm water - 1¾ cups milk - ½ cup GRANDMA’S MOLASSES - 2 eggs - 3¾ cups sifted enriched flour - 3¾ cups unsifted whole-wheat flour - 3 teaspoons salt - ½ cup shortening, melted - -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. - -YIELD: 5 to 6 dozen rolls. - -_Poppy Seed Rolls_: Brush tops of rolls before they rise with frothy egg -whites; sprinkle with poppy seed. - - -STEAMED BROWN BREAD - - 1 cup sifted enriched flour - 2 teaspoons soda - 1 teaspoon salt - 1 cup quick oats - 2 cups corn meal - 1 cup GRANDMA’S MOLASSES - 2 cups sour milk - 1 cup raisins - -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. - -YIELD: 4 loaves. - - -SWEET BRAN MUFFINS - - 2½ cups sifted enriched flour - 2 teaspoons double-acting _or_ 3 teaspoons cream of tartar baking - powder - ½ teaspoon soda - 1½ teaspoons salt - 1½ cups bran - 1 egg, beaten - 1 cup GRANDMA’S MOLASSES - ¾ cup milk - ¼ cup shortening, melted - -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. - -YIELD: 16 large or 24 small muffins. - - -WHOLE-WHEAT BLUEBERRY MUFFINS - - 1 cup sifted enriched flour - ¾ teaspoon salt - ¼ teaspoon soda - 2 teaspoons double-acting _or_ 3 teaspoons cream of tartar baking - powder - ½ teaspoon cinnamon - ¾ cup unsifted whole-wheat flour - ½ cup shortening - ½ cup GRANDMA’S MOLASSES - 1 egg - ¾ cup milk - 1 cup blueberries - -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. - -YIELD: 24 small muffins. - - - - - _Logically Molasses...._ - BEVERAGES • SPREADS • FRENCH DRESSING - - -MOLASSES MILK SHAKE - -Stir 1 tablespoon GRANDMA’S MOLASSES into 1 cup cold milk. Serve at -once. - - -HOT SPICED MILK - - 1 tablespoon GRANDMA’S MOLASSES - 1 cup milk - Dash of allspice and cinnamon - Nutmeg - -Combine first four ingredients in saucepan. Heat thoroughly and pour -into cup. Dust with nutmeg. Serve at once. - - -MOLASSES BANANA MILK SHAKE - - 1 fully ripened banana - ¾ cup of milk - 1 to 2 tablespoons GRANDMA’S MOLASSES - Dash of salt - -Mash banana until creamy and smooth. Add remaining ingredients. Mix -well. Serve at once. - - -ALWAYS-READY MOLASSES SPREAD - - 1 cup butter _or_ margarine - 1 cup GRANDMA’S MOLASSES - 1 egg yolk - -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. - -YIELD: 2 cups spread. - - -CREAMY FRENCH DRESSING - - [Illustration: FRENCH DRESSING] - - 1 teaspoon salt - 1 teaspoon paprika - ½ teaspoon dry mustard - ⅛ teaspoon pepper - 2 teaspoons grated onion - 1 clove garlic - 2 cups salad oil - ¼ cup GRANDMA’S MOLASSES - ¼ cup catsup - ¾ cup vinegar - 1 small _or_ ½ large egg white - -Combine first seven ingredients; let stand one hour. Add remaining -ingredients and beat vigorously with rotary egg beater. - -YIELD: 3 cups salad dressing. - -_Plain French Dressing_: Omit egg white. - - - - - EASY-TO-MAKE RECIPES _for_ YOUNG COOKS - - - - - CAKES - - -MOLASSES ONE-EGG CAKE - - 1½ cups sifted enriched flour - ¾ teaspoon salt - ¾ teaspoon double-acting _or_ 1¼ teaspoons cream of tartar baking - powder - ⅓ cup shortening - ½ cup sugar - ½ teaspoon soda - 1 teaspoon cinnamon - ½ teaspoon allspice - ½ cup GRANDMA’S MOLASSES - 1 egg, unbeaten - ⅔ cup sour milk - -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. - -YIELD: 9 servings. - -_Molasses-Raisin Cake_: Stir ¾ cup chopped raisins into mixture just -before adding egg. - - -BROILED COCONUT TOPPING - - [Illustration: Cake with topping] - - 3 tablespoons butter _or_ margarine - 1 tablespoon GRANDMA’S MOLASSES - ¼ cup sugar - 2 tablespoons evaporated milk _or_ light cream - ½ cup shredded coconut - -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. - -YIELD: Topping for 8 or 9-inch square cake. - - -QUICK GINGERBREAD - - 2 cups sifted enriched flour - ⅓ cup sugar - 1 teaspoon salt - ½ teaspoon soda - 1 teaspoon double-acting _or_ 1½ teaspoons cream of tartar baking - powder - 1 teaspoon cinnamon - 1½ teaspoons ginger - ½ teaspoon cloves - ½ cup shortening, melted - 1 cup GRANDMA’S MOLASSES - 1 egg - ½ cup sour milk - ¼ cup hot water - -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. - -YIELD: 9 to 12 servings. - - - - - COOKIES - - -MOLASSES CHOCOLATE BIT COOKIES - - [Illustration: Cookies] - - 1¼ cups sifted enriched flour - ½ teaspoon soda - ½ teaspoon salt - ½ teaspoon cinnamon - ½ cup shortening - ¼ cup sugar - ½ cup GRANDMA’S MOLASSES - ½ teaspoon vanilla - ½ cup chopped nuts - 1 package chocolate bits - -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. - -YIELD: 4 dozen cookies. - - - - - CANDIES - - -MOLASSES LOLLIPOPS - - 1 cup sugar - ½ cup GRANDMA’S MOLASSES - 3 tablespoons butter _or_ margarine - ½ teaspoon salt - ½ cup water - -Combine all ingredients in a 2-quart saucepan. Stir until sugar is -dissolved. 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. - -YIELD: About 20 lollipops. - - -LADS AND LASSES TAFFY - - [Illustration: Taffy] - - 1 cup GRANDMA’S MOLASSES - 1 cup sugar - 1 tablespoon butter _or_ margarine - -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. - -YIELD: 1¼ lbs. - - -MOLASSES POPCORN BALLS - - [Illustration: POPCORN BALLS] - - 1½ cups GRANDMA’S MOLASSES - ¾ cup sugar - 1 tablespoon butter _or_ margarine - 4 quarts popped corn - -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. - -YIELD: 12 to 16 popcorn balls. - -_Cracker Jack_: Add 2 cups roasted peanuts to popcorn before adding -syrup. - -_Puff Balls_: Replace popcorn with 1 large box rice krispies, puffed -wheat, or puffed rice. - - -SURPRISE CARAMELS - - [Illustration: Cook] - - 1 cup sugar - ¾ cup GRANDMA’S MOLASSES - ⅛ teaspoon salt - ⅓ cup butter - ½ cup light cream - 1 teaspoon vanilla - Blanched, salted almonds - -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. - -YIELD: 1¼ pounds. - - -PEANUT BRITTLE - - 2 tablespoons butter - 1 cup sugar - ½ cup GRANDMA’S MOLASSES - ¾ teaspoon soda - 2 cups roasted peanuts - -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. - -YIELD: 1¼ pounds. - - -SPICED NUTS - - [Illustration: Cook] - - 1½ cups sugar - ½ cup GRANDMA’S MOLASSES - ¼ cup water - 1 tablespoon butter - 1 teaspoon cinnamon - ½ teaspoon ginger - ½ teaspoon allspice - ⅛ teaspoon cloves - ¾ pound pecan _or_ walnut meats - -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. - -YIELD: 1¼ pounds. - - - - - DESSERTS - - -APPLESAUCE PUDDING - - 1½ cups dried bread crumbs - ⅛ teaspoon salt - 1 teaspoon cinnamon - ¼ cup GRANDMA’S MOLASSES - 2 tablespoons butter _or_ margarine, melted - 3 tablespoons GRANDMA’S MOLASSES - 2½ cups (No. 2 can) sweetened applesauce - -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. - -YIELD: 6 to 8 servings. - - -MOLASSES COOKY REFRIGERATOR CAKE - - 1 tablespoon GRANDMA’S MOLASSES - 1 teaspoon flavoring - 1 cup heavy cream, whipped - Crisp molasses cookies - -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. - -YIELD: 6 to 8 servings. - - -TAFFY ICE CREAM -(Set temperature control of refrigerator to coldest point) - - 2 eggs, beaten - ½ cup GRANDMA’S MOLASSES - 2 cups light cream - ¹/₁₆ teaspoon salt - 1 teaspoon vanilla - ½ cup chopped nuts (optional) - -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). - -YIELD: 6 servings. - - [Illustration: Back cover] - - - - - FOOTNOTES - - - - - Transcriber’s Notes - - -—Silently corrected a few typos. - -—Collated Table of Contents against book headings; added headings and - TOC entries to synchronize. - -—Retained publication information from the printed edition: this eBook - is public-domain in the country of publication. - -—In the text versions only, text in italics is delimited by - _underscores_. - - - -*** END OF THE PROJECT GUTENBERG EBOOK GRANDMA'S RECIPES FOR MOTHER AND -DAUGHTER *** - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the -United States without permission and without paying copyright -royalties. 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} -dl.catalog dt { margin-top:1em; } -.author { text-align:right; margin-top:0em; margin-bottom:0em; display:block; } - -dl.biblio dt { margin-top:.6em; margin-left:2em; text-indent:-2em; text-align:justify; clear:both; } -dl.biblio dt div { display:block; float:left; margin-left:-6em; width:6em; clear:both; } -dl.biblio dt.center { margin-left:0em; text-align:center; text-indent:0; } -dl.biblio dd { margin-top:.3em; margin-left:3em; text-align:justify; font-size:90%; } -p.biblio { margin-left:2em; text-indent:-2em; } -.clear { clear:both; } -p.book { margin-left:2em; text-indent:-2em; } -p.review { margin-left:2em; text-indent:-2em; font-size:80%; } -p.pcap { margin-left:0em; text-indent:0; text-align:center; margin-top:0; font-size:110%; } -p.pcapc { margin-left:4.7em; text-indent:0em; text-align:justify; } -span.attr { font-size:80%; font-family:sans-serif; } -span.pn { display:inline-block; width:4.7em; text-align:left; margin-left:0; text-indent:0; } -</style> -</head> -<body> - -<div style='text-align:center; font-size:1.2em; font-weight:bold'>The Project Gutenberg eBook of Grandma's Recipes for Mother and Daughter, by Anonymous</div> - -<div style='display:block; margin:1em 0'> -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online -at <a href="https://www.gutenberg.org">www.gutenberg.org</a>. If you -are not located in the United States, you will have to check the laws of the -country where you are located before using this eBook. -</div> - -<div style='display:block; margin-top:1em; margin-bottom:1em; margin-left:2em; text-indent:-2em'>Title: Grandma's Recipes for Mother and Daughter</div> - -<div style='display:block; margin-top:1em; margin-bottom:1em; margin-left:2em; text-indent:-2em'>Author: Anonymous</div> - -<div style='display:block; margin:1em 0'>Release Date: June 4, 2021 [eBook #65507]</div> - -<div style='display:block; margin:1em 0'>Language: English</div> - -<div style='display:block; margin:1em 0'>Character set encoding: UTF-8</div> - -<div style='display:block; margin-left:2em; text-indent:-2em'>Produced by: Stephen Hutcheson and the Online Distributed Proofreading Team at https://www.pgdp.net</div> - -<div style='margin-top:2em; margin-bottom:4em'>*** START OF THE PROJECT GUTENBERG EBOOK GRANDMA'S RECIPES FOR MOTHER AND DAUGHTER ***</div> -<div id="cover" class="img"> -<img id="coverpage" src="images/cover.jpg" alt="Grandma’s Recipes for Mother and Daughter" width="1000" height="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="img"> -<img src="images/p01.jpg" id="ncfig1" alt="uncaptioned" width="600" height="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="img"> -<img src="images/p01a.jpg" id="ncfig2" alt="Grandma’ Molasses" width="192" height="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="img"> -<img src="images/p01c.jpg" id="ncfig3" alt="FOOD FOR FLAVOR AND NUTRITION" width="1269" height="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> -<dl class="toc"> -<dt><a href="#c1">MOLASSES—Food for Flavor and Nutrition</a> Inside Front Cover and Page 1</dt> -<dt class="small">Page</dt> -<dt><a href="#c2">MEATS—VEGETABLES</a> 3</dt> -<dd><a href="#c3">Glazed Ham</a> 4</dd> -<dd><a href="#c4">Panned Glazed Ham</a> 4</dd> -<dd><a href="#c5">Pineapple Upside Down Ham Loaf</a> 4</dd> -<dd><a href="#c6">Barbecue Sauce</a> 4</dd> -<dd><a href="#c7">Baked Lima Beans</a> 5</dd> -<dd><a href="#c8">Baked Beans (Quick Method)</a> 5</dd> -<dd><a href="#c9">Baked Canned Beans</a> 5</dd> -<dd><a href="#c10">Baked Acorn Squash</a> 6</dd> -<dd><a href="#c11">Glazed Carrots and Onions</a> 6</dd> -<dd><a href="#c12">Mashed Sweet Potato Casserole</a> 6</dd> -<dt><a href="#c13">CAKES</a> 7</dt> -<dd><a href="#c14">Plantation Cake</a> 8</dd> -<dd><a href="#c15">Marble Cake</a> 8</dd> -<dd><a href="#c16">Applesauce Cake</a> 8</dd> -<dd><a href="#c17">Molasses Feather Cake</a> 9</dd> -<dd><a href="#c18">Molasses Sponge Cake</a> 9</dd> -<dd><a href="#c19">Devil’s Food Cake</a> 10</dd> -<dd><a href="#c20">Old Fashioned Fruit Cake</a> 10</dd> -<dt><a href="#c21">TOPPINGS, FROSTINGS, AND SAUCES</a> 11</dt> -<dd><a href="#c22">Old English Hard Sauce</a> 11</dd> -<dd><a href="#c23">Molasses Whipped Cream</a> 11</dd> -<dd><a href="#c24">Molasses Butter Frosting</a> 11</dd> -<dd><a href="#c25">Boiled Taffy Frosting</a> 11</dd> -<dd><a href="#c26">Banana Whip Frosting</a> 12</dd> -<dd><a href="#c27">Browned Butter Frosting</a> 12</dd> -<dd><a href="#c28">Raisin Filling</a> 12</dd> -<dt><a href="#c29">COOKIES</a> 12</dt> -<dd><a href="#c30">Molasses Oatmeal Cookies</a> 12</dd> -<dd><a href="#c31">Old Fashioned Soft Molasses Cookies</a> 13</dd> -<dd><a href="#c32">Crisp Molasses Cookies</a> 13</dd> -<dd><a href="#c33">Molasses Rum Balls</a> 13</dd> -<dd><a href="#c34">Brandy Snaps</a> 14</dd> -<dd><a href="#c35">Molasses Sand Tarts</a> 14</dd> -<dd><a href="#c36">Ginger Snaps</a> 14</dd> -<dd><a href="#c37">Molasses Peanut Butter Cookies</a> 15</dd> -<dd><a href="#c38">Molasses Coconut Chews</a> 15</dd> -<dd><a href="#c39">Molasses Date Bars</a> 15</dd> -<dd><a href="#c40">Refrigerator Ginger Cookies</a> 16</dd> -<dt><a href="#c41">PIES</a> 16</dt> -<dd><a href="#c42">Raisin Pie</a> 16</dd> -<dd><a href="#c43">Pumpkin Chiffon Pie</a> 16</dd> -<dd><a href="#c44">Pumpkin Pie</a> 17</dd> -<dd><a href="#c45">Shoo-Fly Pie</a> 17</dd> -<dd><a href="#c46">Molasses Pecan Pie</a> 17</dd> -<dd><a href="#c47">Old-Time Apple Pie</a> 18</dd> -<dd><a href="#c48">Deep-Dish Apple Pie</a> 18</dd> -<dd><a href="#c49">Molasses Prune Pie</a> 19</dd> -<dd><a href="#c50">Coconut Chiffon Pie</a> 19</dd> -<dt><a href="#c51">DESSERTS</a> 19</dt> -<dd><a href="#c52">Saucy Pudding</a> 19</dd> -<dd><a href="#c53">Molasses Cornstarch Pudding</a> 20</dd> -<dd><a href="#c54">Indian Pudding</a> 20</dd> -<dd><a href="#c55">Molasses Ice Cream</a> 20</dd> -<dd><a href="#c56">West Indies Ice Cream Sundae</a> 20</dd> -<dd><a href="#c57">Steamed Colonial Custard</a> 21</dd> -<dd><a href="#c58">Plum Pudding</a> 21</dd> -<dd><a href="#c59">Baked Apples</a> 21</dd> -<dd><a href="#c60">Apple Dessert with Streusel Crumbs</a> 22</dd> -<dd><a href="#c61">Broiled Bananas</a> 22</dd> -<dd><a href="#c62">Baked Pears</a> 22</dd> -<dt><a href="#c63">GINGERBREADS—BREADS</a> 23</dt> -<dd><a href="#c64">Grandma’s Favorite Gingerbread</a> 24</dd> -<dd><a href="#c65">Pineapple Upside Down Gingerbread</a> 24</dd> -<dd><a href="#c66">French Toast</a> 24</dd> -<dd><a href="#c67">Whole-Wheat Griddle Cakes</a> 25</dd> -<dd><a href="#c68">Whole-Wheat Waffles</a> 25</dd> -<dd><a href="#c69">Molasses Fruit Bread</a> 25</dd> -<dd><a href="#c70">Swedish Yeast Bread</a> 26</dd> -<dd><a href="#c71">Refrigerator Whole-Wheat Rolls</a> 26</dd> -<dd><a href="#c72">Steamed Brown Bread</a> 27</dd> -<dd><a href="#c73">Sweet Bran Muffins</a> 27</dd> -<dd><a href="#c74">Whole-Wheat Blueberry Muffins</a> 27</dd> -<dt><a href="#c75">BEVERAGES—SPREADS—FRENCH DRESSING</a> 28</dt> -<dd><a href="#c76">Molasses Milk Shake</a> 28</dd> -<dd><a href="#c77">Hot Spiced Milk</a> 28</dd> -<dd><a href="#c78">Molasses Banana Milk Shake</a> 28</dd> -<dd><a href="#c79">Always-Ready Molasses Spread</a> 28</dd> -<dd><a href="#c80">Creamy French Dressing</a> 28</dd> -<dt><a href="#c81">EASY-TO-MAKE RECIPES FOR YOUNG COOKS</a> 29</dt> -<dt><a href="#c82">CAKES</a> 29</dt> -<dd><a href="#c83">Molasses One-Egg Cake</a> 29</dd> -<dd><a href="#c84">Broiled Coconut Topping</a> 29</dd> -<dd><a href="#c85">Quick Gingerbread</a> 30</dd> -<dt><a href="#c86">COOKIES</a> 30</dt> -<dd><a href="#c87">Molasses Chocolate Bit Cookies</a> 30</dd> -<dt><a href="#c88">CANDIES</a> 30</dt> -<dd><a href="#c89">Molasses Lollipops</a> 30</dd> -<dd><a href="#c90">Lads and Lasses Taffy</a> 31</dd> -<dd><a href="#c91">Molasses Popcorn Balls</a> 31</dd> -<dd><a href="#c92">Surprise Caramels</a> 32</dd> -<dd><a href="#c93">Peanut Brittle</a> 32</dd> -<dd><a href="#c94">Spiced Nuts</a> 32</dd> -<dt><a href="#c95">DESSERTS</a> Inside Back Cover</dt> -<dd><a href="#c96">Applesauce Pudding</a> Inside Back Cover</dd> -<dd><a href="#c97">Molasses Cooky Refrigerator Cake</a> Inside Back Cover</dd> -<dd><a href="#c98">Taffy Ice Cream</a> Inside Back Cover</dd> -</dl> -<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="img"> -<img src="images/p02.jpg" id="ncfig4" alt="Logically Molasses: MEATS, VEGETABLES" width="800" height="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="img"> -<img src="images/p03.jpg" id="ncfig5" alt="BAKED BEANS" width="580" height="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="img"> -<img src="images/p04.jpg" id="ncfig6" alt="Cook" width="436" height="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="img"> -<img src="images/p04a.jpg" id="ncfig7" alt="Cook" width="442" height="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="img"> -<img src="images/p04c.jpg" id="ncfig8" alt="Logically Molasses: CAKES, TOPPINGS, FROSTINGS AND SAUCES, COOKIES, PIES, DESSERTS" width="800" height="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 (<a href="#Page_11">page 11</a>).</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="img"> -<img src="images/p05.jpg" id="ncfig9" alt="MOLASSES SPONGE CAKE" width="572" height="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="img"> -<img src="images/p06.jpg" id="ncfig10" alt="OLD FASHIONED FRUIT CAKE" width="590" height="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="img"> -<img src="images/p07.jpg" id="ncfig11" alt="CRISP MOLASSES COOKIES" width="595" height="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="img"> -<img src="images/p08.jpg" id="ncfig12" alt="Cook" width="404" height="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="img"> -<img src="images/p08a.jpg" id="ncfig13" alt="Cook" width="454" height="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="img"> -<img src="images/p09.jpg" id="ncfig14" alt="SHOO-FLY PIE" width="596" height="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<a class="fn" id="fr_1" href="#fn_1">[1]</a></p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">½ teaspoon nutmeg</p> -<p class="t0">½ teaspoon grated lemon rind<a class="fn" id="fr_2" href="#fn_2">[2]</a></p> -<p class="t0">¼ cup GRANDMA’S MOLASSES</p> -<p class="t0">1 tablespoon lemon juice<a class="fn" href="#fn_2">[2]</a></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"><a class="fn" id="fn_1" href="#fr_1">[1]</a>If apples are not juicy, omit flour. However, if apples are very juicy, use 5 tablespoons flour. -</div><div class="fndef"><a class="fn" id="fn_2" href="#fr_2">[2]</a>If apples are very tart, omit both lemon rind and juice. -</div> -</div> -<h3 id="c48">DEEP-DISH APPLE PIE</h3> -<div class="img"> -<img src="images/p10.jpg" id="ncfig15" alt="DEEP-DISH APPLE PIE" width="591" height="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="img"> -<img src="images/p11.jpg" id="ncfig16" alt="PLUM PUDDING" width="599" height="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="img"> -<img src="images/p12.jpg" id="ncfig17" alt="Cook" width="456" height="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="img"> -<img src="images/p12a.jpg" id="ncfig18" alt="Cook" width="466" height="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="img"> -<img src="images/p12c.jpg" id="ncfig19" alt="Logically Molasses: GINGERBREADS, BREADS" width="800" height="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="img"> -<img src="images/p13.jpg" id="ncfig20" alt="WAFFLES" width="625" height="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="img"> -<img src="images/p14.jpg" id="ncfig21" alt="Cook" width="408" height="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="img"> -<img src="images/p14a.jpg" id="ncfig22" alt="Cook" width="376" height="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="img"> -<img src="images/p15.jpg" id="ncfig23" alt="FRENCH DRESSING" width="626" height="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="img"> -<img src="images/p15a.jpg" id="ncfig24" alt="Cake with topping" width="618" height="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="img"> -<img src="images/p16.jpg" id="ncfig25" alt="Cookies" width="622" height="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="img"> -<img src="images/p16a.jpg" id="ncfig26" alt="Taffy" width="608" height="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="img"> -<img src="images/p16b.jpg" id="ncfig27" alt="POPCORN BALLS" width="613" height="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="img"> -<img src="images/p17.jpg" id="ncfig28" alt="Cook" width="368" height="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="img"> -<img src="images/p17a.jpg" id="ncfig29" alt="Cook" width="364" height="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="img"> -<img src="images/p20.jpg" id="ncfig30" alt="Back cover" width="800" height="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> -<div style='display:block; margin-top:4em'>*** END OF THE PROJECT GUTENBERG EBOOK GRANDMA'S RECIPES FOR MOTHER AND DAUGHTER ***</div> -<div style='text-align:left'> - -<div style='display:block; margin:1em 0'> -Updated editions will replace the previous one—the old editions will -be renamed. -</div> - -<div style='display:block; margin:1em 0'> -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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