Grandma's Recipes for Mother and Daughter

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Title: Grandma's Recipes for Mother and Daughter
Author: Anonymous
Language: English
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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

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.

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

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.

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 this LibraryBlog Digital Book "Grandma's Recipes for Mother and Daughter" ***

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