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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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