Part 2

_To Freshen and Tenderize Fruit_: Heat molasses and water to boiling point. Gradually stir in fruit and nuts to coat each piece with syrup. Slowly cook until all liquid is absorbed by fruit (about 5 minutes). Stir constantly. Place fruit on large platters to completely cool. Stir occasionally. Just before adding fruit to cake batter, mix fruit with the ¼ cup flour.

_To Mix Cake_: Sift together flour, soda, and spices. Cream together butter or margarine, sugar, and chocolate. Beat in 3 eggs. Stir in ½ cup flour mixture; beat in remaining 3 eggs. Add remaining dry ingredients alternately with milk. Stir in freshened fruit. Line bottoms and sides of 2 greased, tube cake pans, (measuring 8 inches across bottom). Grease paper well. Pour batter into pans. Bake 3 hours in very slow oven (275° F.), keeping a large, flat pan of hot water on rack underneath cakes to prevent them from baking too dry. Turn cakes out on wire cooler; remove brown paper. Store in tightly closed tin box when cold.

YIELD: 8 pounds.

TOPPINGS • FROSTINGS • SAUCES

OLD ENGLISH HARD SAUCE

⅓ cup butter _or_ margarine 2¼ cups sifted confectioners’ sugar 1 tablespoon milk 2 tablespoons GRANDMA’S MOLASSES 1 teaspoon flavoring _or_ ½ teaspoon grated orange rind

Cream butter or margarine until fluffy. Add confectioners’ sugar alternately with milk and molasses. Add flavoring or orange rind.

YIELD: 1⅔ cups hard sauce.

MOLASSES WHIPPED CREAM

½ cup heavy cream 1 tablespoon GRANDMA’S MOLASSES ½ teaspoon vanilla _or_ rum extract

Whip cream until almost stiff. Add molasses and flavoring. Beat until stiff. Serve over hot gingerbread or spice cake.

YIELD: 6 servings.

MOLASSES BUTTER FROSTING

⅓ cup butter _or_ margarine 3 cups sifted confectioners’ sugar 1 egg white, unbeaten 1 teaspoon vanilla, lemon, _or_ rum extract 1 tablespoon GRANDMA’S MOLASSES 2 tablespoons milk

Cream butter or margarine until fluffy. Add 1 cup confectioners’ sugar, egg white, and flavoring. Mix well. Add the remaining confectioners’ sugar alternately with molasses and milk. Mix thoroughly. Spread on tops and sides of two 8-inch layers or on tops of two 9-inch layer cakes.

_Chocolate Frosting_: Add 3 tablespoons cocoa or 1 square bitter chocolate, melted. Omit flavoring.

_Molasses Mocha Frosting_: Replace milk with 2 tablespoons cold, double-strength coffee. Omit flavoring.

_Orange Frosting_: Omit flavoring and milk. Add 2 tablespoons orange juice, 1 teaspoon grated orange rind, and ½ teaspoon grated lemon rind.

BOILED TAFFY FROSTING

2 cups sugar ½ cup water ¼ cup GRANDMA’S MOLASSES ¹/₁₆ teaspoon salt 2 egg whites, beaten 1 teaspoon flavoring

Thoroughly mix first four ingredients in a saucepan. Cook, without stirring, to firm-ball stage (245° F.). Gradually beat hot syrup into egg whites, beaten stiff but not dry. Continue beating until mixture stands in high peaks. Beat in flavoring. (If frosting hardens before spreading, beat in a few drops of hot water). Spread on tops and sides of two 9-inch layers or on tops of 2 dozen cup cakes.

BANANA WHIP TOPPING

1 egg white, unbeaten 2 large ripe bananas 2 tablespoons sugar ⅛ teaspoon salt 1 tablespoon GRANDMA’S MOLASSES

Place all ingredients in a small-bottom mixing bowl. Beat vigorously with an electric or rotary beater until mixture is light and fluffy. Serve at once over squares of hot gingerbread or cake.

YIELD: 8 to 10 servings.

BROWNED BUTTER FROSTING

⅓ cup butter _or_ margarine 3 cups sifted confectioners’ sugar 4 to 5 tablespoons light cream _or_ undiluted evaporated milk 1 tablespoon GRANDMA’S MOLASSES

Brown butter or margarine in a saucepan. Add confectioners’ sugar alternately with cream or evaporated milk and molasses. Spread over tops and sides of two 8-inch layer cakes.

RAISIN FILLING

1½ cups seedless raisins, chopped ¾ cup water ¼ cup GRANDMA’S MOLASSES 2 tablespoons cornstarch ½ teaspoon cinnamon ¼ teaspoon cloves 1 tablespoon butter _or_ margarine ½ teaspoon grated lemon rind

Grind raisins in food chopper twice, using coarsest blade. Add water, molasses, cornstarch, and spices. Mix well. Cook until mixture is thick and clear, stirring constantly. Stir in butter or margarine and lemon rind. Spread between two 9-inch layers or on tops of two 8-inch layer cakes.

COOKIES

MOLASSES OATMEAL COOKIES

1 cup sifted enriched flour ¼ teaspoon soda 1 teaspoon salt 1½ teaspoons double-acting _or_ 2 teaspoons cream of tartar baking powder 1 teaspoon ginger 1 teaspoon cinnamon ½ teaspoon nutmeg 2 cups uncooked quick oats ½ cup shortening ½ cup sugar ½ cup GRANDMA’S MOLASSES 1 teaspoon vanilla 1 teaspoon grated orange rind 1 egg 2 tablespoons milk ½ cup raisins ½ cup chopped nuts

Heat oven to 375° F. (moderate). Sift together first seven ingredients; mix with quick oats. Cream shortening and sugar. Add molasses, vanilla, and orange rind. Beat in egg. Add milk, raisins, and nuts. Stir in flour mixture. Drop from teaspoon onto greased cooky sheets. Bake 12 minutes or until cookies have lightly browned. Cool. Store in tightly closed tin box.

YIELD: 4 dozen cookies.

OLD FASHIONED SOFT MOLASSES COOKIES

4 cups sifted enriched flour 1½ teaspoons salt 2 teaspoons soda 2 teaspoons cinnamon 2 teaspoons ginger ½ teaspoon cloves 1 cup shortening 1½ cups GRANDMA’S MOLASSES ¼ cup sugar 1 egg

Heat oven to 350° F. (moderate). Sift together first six ingredients. Melt shortening in saucepan large enough for mixing cookies. Stir in molasses and sugar. Cool. Beat in egg. Gradually add flour mixture. Beat about 20 strokes. Shape into balls (golf-ball size). Place on greased cooky sheets. Bake 15 minutes or until cookies have lightly browned. Store in covered stone jar.

YIELD: 4 dozen cookies.

CRISP MOLASSES COOKIES

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

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.

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

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

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

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.