CRISP MOLASSES COOKIES
3 cups sifted enriched flour⅓ cup sugar1 teaspoon salt1 teaspoon soda2 teaspoons ginger2 teaspoons cinnamon¾ cup shortening1⅓ cups GRANDMA’S MOLASSES1 tablespoon vinegar
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.
1 cup fine dry cookyorcake crumbs1 cup sifted confectioners’ sugar2 tablespoons cocoa1 cup chopped nuts2 tablespoons GRANDMA’S MOLASSES¼ cup rumorbrandy
1 cup fine dry cookyorcake crumbs
1 cup sifted confectioners’ sugar
2 tablespoons cocoa
1 cup chopped nuts
2 tablespoons GRANDMA’S MOLASSES
¼ cup rumorbrandy
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.
Cook
1 cup sifted cake flour1 teaspoon cinnamon⅔ cup sugar½ cup GRANDMA’S MOLASSES2 teaspoons ginger½ cup butterormargarine
1 cup sifted cake flour
1 teaspoon cinnamon
⅔ cup sugar
½ cup GRANDMA’S MOLASSES
2 teaspoons ginger
½ cup butterormargarine
Heat oven to 300° F. (slow). Sift together first four ingredients. Heat molassesjustto 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.
4 cups sifted enriched flour1⅔ cups sugar1⅓ cups butterormargarine⅔ cup GRANDMA’S MOLASSES1 whole egg plus 1 egg yolk¼ cup sugar1 teaspoon cinnamon
4 cups sifted enriched flour
1⅔ cups sugar
1⅓ cups butterormargarine
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.
Cook
3 cups sifted enriched flour1½ teaspoons soda1 teaspoon salt3 teaspoons ginger½ cup shortening1 cup sugar½ cup GRANDMA’S MOLASSES½ cup plus 1 tablespoon water
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 fouringredients. 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.
1 cup sifted enriched flour½ teaspoon salt¼ teaspoon soda1 teaspoon double-actingor1½ teaspoons cream of tartar baking powder½ cup shortening½ cup peanut butter½ cup sugar½ cup GRANDMA’S MOLASSES1 teaspoon vanilla1 egg2 tablespoons milk
1 cup sifted enriched flour
½ teaspoon salt
¼ teaspoon soda
1 teaspoon double-actingor1½ 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.
2 cups sifted cake flour¼ teaspoon soda¼ teaspoon salt1 cup sugar⅓ cup butterormargarine1 cup GRANDMA’S MOLASSES¼ teaspoon vanilla4 egg whites, unbeaten1¾ cups moist, shredded coconut
2 cups sifted cake flour
¼ teaspoon soda
¼ teaspoon salt
1 cup sugar
⅓ cup butterormargarine
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.
1 cup sifted enriched flour½ teaspoon salt⅓ teaspoon soda1 egg, beaten½ cup sugar½ cup GRANDMA’S MOLASSES¼ cup shortening, melted½ teaspoon vanilla⅔ cup chopped nuts7-oz. pkg. pitted dates, chopped fine
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.
2½ cups sifted enriched flour1 teaspoon salt¼ teaspoon soda1 teaspoon ginger1 teaspoon cinnamon½ cup shortening½ cup GRANDMA’S MOLASSES½ cup sugar1 egg¾ cup chopped nuts (optional)
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.
2½ cups (15-oz. box) seedless raisins2¾ cups water½ cup GRANDMA’S MOLASSES½ teaspoon salt¼ teaspoon cloves1 teaspoon cinnamon3 tablespoons cornstarch3 tablespoons cold water1 teaspoon grated lemon rind1 tablespoon lemon juicePastry for 2-crust, 9-inch 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.
1 envelope unflavored gelatin¼ cup cold water2 eggs, separated½ cup GRANDMA’S MOLASSES½ teaspoon salt½ teaspoon ginger¾ teaspoon nutmeg¾ teaspoon cinnamon1 cup mashed pumpkin½ cup milk½ cup sugar9-inch, cold, baked pie shell
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 potatoesorsquash.
⅔ cup sugar1 tablespoon flour½ teaspoon salt1 teaspoon ginger1 teaspoon cinnamon⅛ teaspoon cloves⅓ cup GRANDMA’S MOLASSES2 cups mashed pumpkinorsquash3 eggs1 cup undiluted evaporated milkorlight cream9-inch, unbaked pie crust
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 pumpkinorsquash
3 eggs
1 cup undiluted evaporated milkorlight 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 pumpkinorsquash with mashed sweet potatoes.
SHOO-FLY PIE
1¼ cups sifted enriched flour½ cup sugar½ teaspoon nutmeg1 teaspoon cinnamon⅓ cup butterormargarine¾ cup GRANDMA’S MOLASSES¾ cup cold water½ teaspoon soda9-inch, unbaked pie crust
1¼ cups sifted enriched flour
½ cup sugar
½ teaspoon nutmeg
1 teaspoon cinnamon
⅓ cup butterormargarine
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.
3 eggs, beaten¾ cup GRANDMA’S MOLASSES¾ cup white corn syrup2 tablespoons butterormargarine, melted⅛ teaspoon salt1 teaspoon vanilla1 cup chopped pecans1 tablespoon flour8-inch, unbaked pie crust
3 eggs, beaten
¾ cup GRANDMA’S MOLASSES
¾ cup white corn syrup
2 tablespoons butterormargarine, 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.
5 cups sliced, tart, cooking apples (4 to 5 large apples)⅔ cup sugar4 to 5 tablespoons enriched flour[1]½ teaspoon salt½ teaspoon nutmeg½ teaspoon grated lemon rind[2]¼ cup GRANDMA’S MOLASSES1 tablespoon lemon juice[2]2 tablespoons butterormargarinePastry for 2-crust, 9-inch 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 butterormargarine
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.
[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
6 large, tart, cooking apples, sliced into eighths (6 cups)½ cup water½ cup sugar½ teaspoon salt½ teaspoon nutmeg¼ cup GRANDMA’S MOLASSES2 tablespoons butterormargarinePastry for one-crust, 9-inch 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 butterormargarine
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.
2 cups cooked, pitted prunes¼ cup prune juice¾ cup GRANDMA’S MOLASSES3 egg yolks, beaten1 tablespoon lemon juice1 teaspoon grated lemon rind¼ cup butterormargarine, melted¹/₁₆ teaspoon clovesPastry for 2-crust, 9-inch 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 butterormargarine, 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.
1 envelope unflavored gelatin¼ cup cold water2 eggs, separated¼ cup sugar⅛ teaspoon salt1¾ cups milkorlight cream¼ cup GRANDMA’S MOLASSES¼ cup sugar½ cup moist, shredded coconut1 teaspoon vanillaor2 teaspoons rum extract9-inch, cold baked pie shell
1 envelope unflavored gelatin
¼ cup cold water
2 eggs, separated
¼ cup sugar
⅛ teaspoon salt
1¾ cups milkorlight cream
¼ cup GRANDMA’S MOLASSES
¼ cup sugar
½ cup moist, shredded coconut
1 teaspoon vanillaor2 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.
1 cup sifted enriched flour1 teaspoon soda½ teaspoon salt½ teaspoon ginger¾ teaspoon cinnamon¼ cup sugar2 tablespoons shortening½ cup GRANDMA’S MOLASSES1 egg¼ cup hot water½ cup GRANDMA’S MOLASSES1½ cups cold water½ teaspoon vanilla
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.
⅓ cup cornstarch½ cup cold milk¼ teaspoon salt2 cups hot milk2 eggs, beaten½ cup GRANDMA’S MOLASSES2 tablespoons butterormargarine2 teaspoons vanilla
⅓ cup cornstarch
½ cup cold milk
¼ teaspoon salt
2 cups hot milk
2 eggs, beaten
½ cup GRANDMA’S MOLASSES
2 tablespoons butterormargarine
2 teaspoons vanilla
Mix first three ingredients in top of double boiler. Add hot milk. Cook overboilingwater until mixture is thick, clear, and smooth, stirring constantly. Mix eggs and molasses; slowly add to hot mixture. Cook overhotwater until pudding is thick, stirring constantly. Stir in butter or margarine and vanilla. Pour into individual dessert dishes. Chill.
YIELD: 6 servings.
¼ cup corn meal2 cups hot milk½ teaspoon salt⅛ teaspoon soda3 tablespoons sugar1 tablespoon butterormargarine⅓ cup GRANDMA’S MOLASSES1 cup cold milk
¼ cup corn meal
2 cups hot milk
½ teaspoon salt
⅛ teaspoon soda
3 tablespoons sugar
1 tablespoon butterormargarine
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.
1 rennet tablet1 tablespoon cold water2 cups light cream¼ cup sugar¼ cup GRANDMA’S MOLASSES1 teaspoon vanilla
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.
Pour 1 tablespoon GRANDMA’S MOLASSES over each serving of vanilla ice cream. Top with ginger snap or molasses cooky crumbs.
3 eggs¼ cup GRANDMA’S MOLASSES¼ teaspoon salt1 teaspoon vanilla2 cups scalded milk
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 overlow heatuntil 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
2 cups sifted enriched flour¼ cup sugar1 teaspoon salt1 teaspoon soda1½ teaspoons cinnamon½ teaspoon cloves2 eggs, beaten¾ cup GRANDMA’S MOLASSES¼ cup shortening, melted2 cups chopped, pitted dates2 cups chopped raisins1 cup sliced citron¼ cup milk or cider
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.
8 tart cooking apples½ cup sugar1 teaspoon cinnamon½ cup GRANDMA’S MOLASSESHot water
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.
Cook
2 tablespoons sugar¼ teaspoon nutmeg⅛ teaspoon salt¼ teaspoon grated lemon rind6 large tart cooking apples¼ cup GRANDMA’S MOLASSES1 tablespoon lemon juice¼ cup butterormargarine⅓ cup sugar2 tablespoons GRANDMA’S MOLASSES1 cup sifted enriched flour
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 butterormargarine
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.
4 firm bananas¼ cup GRANDMA’S MOLASSES1 tablespoon lemon juice2 tablespoons butterormargarine
4 firm bananas
¼ cup GRANDMA’S MOLASSES
1 tablespoon lemon juice
2 tablespoons butterormargarine
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.
Cook
6 large, fresh, cooking pears¾ cup sugar¼ cup GRANDMA’S MOLASSES2 cups water6 whole cloves2 sticks cinnamon
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
2½ cups sifted enriched flour1 teaspoon salt1 teaspoon double-actingor1½ teaspoons cream of tartar baking powder1 teaspoon ginger2 teaspoons cinnamon½ teaspoon cloves½ cup shortening½ cup sugar¾ teaspoon soda1 cup GRANDMA’S MOLASSES2 eggs1 cup hot water
2½ cups sifted enriched flour
1 teaspoon salt
1 teaspoon double-actingor1½ 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.
Topping
1 tablespoon butterormargarine⅓ cup GRANDMA’S MOLASSES¼ cup sugar6 slices pineapple6 maraschino cherries
1 tablespoon butterormargarine
⅓ cup GRANDMA’S MOLASSES
¼ cup sugar
6 slices pineapple
6 maraschino cherries
Cake Batter
1½ cups sifted enriched flour¾ teaspoon salt¾ teaspoon double-actingor1¼ teaspoons cream of tartar baking powder½ teaspoon each, ginger and cinnamon¼ teaspoon cloves⅓ cup shortening⅓ cup sugar½ teaspoon soda½ cup GRANDMA’S MOLASSES1 egg½ cup sour milk
1½ cups sifted enriched flour
¾ teaspoon salt
¾ teaspoon double-actingor1¼ 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.
1 egg, beaten½ cup milk2 tablespoons GRANDMA’S MOLASSESDash of salt4 to 5 slices bread
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.
1 cup sifted enriched flour1 teaspoon salt3 teaspoons double-actingor4 teaspoons cream of tartar baking powder1 cup unsifted whole-wheat flour2 eggs, separated3 tablespoons GRANDMA’S MOLASSES2 cups milk2 tablespoons shortening, melted
1 cup sifted enriched flour
1 teaspoon salt
3 teaspoons double-actingor4 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.
WAFFLES
1 cup sifted enriched flour1 teaspoon salt3 teaspoons double-actingor4 teaspoons cream of tartar baking powder1 cup unsifted whole-wheat flour3 eggs, separated3 tablespoons GRANDMA’S MOLASSES1½ cups milk¼ cup shortening, melted
1 cup sifted enriched flour
1 teaspoon salt
3 teaspoons double-actingor4 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.
2 cups sifted enriched flour1 teaspoon salt½ teaspoon soda¾ teaspoon double-actingor1¼ teaspoons cream of tartar baking powder1 egg, beaten½ cup GRANDMA’S MOLASSES⅓ cup sugar¼ cup shortening, melted1 tablespoon lemon juice1½ teaspoons grated lemon rind⅓ cup chopped figs or dates¼ cup sliced citron½ cup chopped nuts⅔ cup milk
2 cups sifted enriched flour
1 teaspoon salt
½ teaspoon soda
¾ teaspoon double-actingor1¼ 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.
Cook
2 packages granulated yeast¼ cup lukewarm water2 cups sour milk½ cup GRANDMA’S MOLASSES2 cups sifted enriched flour4 cups unsifted ryeorwhole-wheat flour3 teaspoons salt4 teaspoons caraway seed (optional)
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 ryeorwhole-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.
Cook
2 packages granulated yeast¼ cup lukewarm water1¾ cups milk½ cup GRANDMA’S MOLASSES2 eggs3¾ cups sifted enriched flour3¾ cups unsifted whole-wheat flour3 teaspoons salt½ cup shortening, melted
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.
1 cup sifted enriched flour2 teaspoons soda1 teaspoon salt1 cup quick oats2 cups corn meal1 cup GRANDMA’S MOLASSES2 cups sour milk1 cup raisins
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.
2½ cups sifted enriched flour2 teaspoons double-actingor3 teaspoons cream of tartar baking powder½ teaspoon soda1½ teaspoons salt1½ cups bran1 egg, beaten1 cup GRANDMA’S MOLASSES¾ cup milk¼ cup shortening, melted
2½ cups sifted enriched flour
2 teaspoons double-actingor3 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.
1 cup sifted enriched flour¾ teaspoon salt¼ teaspoon soda2 teaspoons double-actingor3 teaspoons cream of tartar baking powder½ teaspoon cinnamon¾ cup unsifted whole-wheat flour½ cup shortening½ cup GRANDMA’S MOLASSES1 egg¾ cup milk1 cup blueberries
1 cup sifted enriched flour
¾ teaspoon salt
¼ teaspoon soda
2 teaspoons double-actingor3 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.
Stir 1 tablespoon GRANDMA’S MOLASSES into 1 cup cold milk. Serve at once.
1 tablespoon GRANDMA’S MOLASSES1 cup milkDash of allspice and cinnamonNutmeg
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.
1 fully ripened banana¾ cup of milk1 to 2 tablespoons GRANDMA’S MOLASSESDash of salt
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.
1 cup butterormargarine1 cup GRANDMA’S MOLASSES1 egg yolk
1 cup butterormargarine
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.
FRENCH DRESSING
1 teaspoon salt1 teaspoon paprika½ teaspoon dry mustard⅛ teaspoon pepper2 teaspoons grated onion1 clove garlic2 cups salad oil¼ cup GRANDMA’S MOLASSES¼ cup catsup¾ cup vinegar1 smallor½ large egg white
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 smallor½ 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.
1½ cups sifted enriched flour¾ teaspoon salt¾ teaspoon double-actingor1¼ teaspoons cream of tartar baking powder⅓ cup shortening½ cup sugar½ teaspoon soda1 teaspoon cinnamon½ teaspoon allspice½ cup GRANDMA’S MOLASSES1 egg, unbeaten⅔ cup sour milk
1½ cups sifted enriched flour
¾ teaspoon salt
¾ teaspoon double-actingor1¼ 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.