Part 1

GRANDMA’S RECIPES _for_ MOTHER AND DAUGHTER

BREADS, MEATS, VEGETABLES

CAKES, COOKIES, DESSERTS

GRANDMA’S OLD FASHIONED MOLASSES CONTAINS NO SULPHUR DIOXIDE OR OTHER PRESERVATIVES

©1950 by American Molasses Company, 120 Wall St., New York 5, N. Y. Litho in U.S.A.

MOLASSES

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.

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

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

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)

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

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

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

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

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)

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