Part 3

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

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

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

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

1 cup sifted enriched flour 1 teaspoon salt 3 teaspoons double-acting _or_ 4 teaspoons cream of tartar baking powder 1 cup unsifted whole-wheat flour 3 eggs, separated 3 tablespoons GRANDMA’S MOLASSES 1½ cups milk ¼ cup shortening, melted

Sift together first three ingredients; mix with whole-wheat flour. Combine egg yolks, molasses, milk, and shortening; stir into flour mixture. Beat egg whites stiff, but not dry; fold into batter. Bake in hot waffle irons.

YIELD: 8 waffles.

MOLASSES FRUIT BREAD

2 cups sifted enriched flour 1 teaspoon salt ½ teaspoon soda ¾ teaspoon double-acting _or_ 1¼ teaspoons cream of tartar baking powder 1 egg, beaten ½ cup GRANDMA’S MOLASSES ⅓ cup sugar ¼ cup shortening, melted 1 tablespoon lemon juice 1½ teaspoons grated lemon rind ⅓ cup chopped figs or dates ¼ cup sliced citron ½ cup chopped nuts ⅔ cup milk

Heat oven to 350° F. (moderate). Sift together first four ingredients. Add egg, molasses, sugar, shortening, lemon juice and rind, fruit, and nuts. Mix well. Add flour mixture alternately with milk. Mix only until ingredients are blended. Bake one hour or until done in well-greased, lightly floured, 5x9x3-inch bread pan.

YIELD: 1 loaf.

SWEDISH YEAST BREAD

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

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

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

3 tablespoons butter _or_ margarine 1 tablespoon GRANDMA’S MOLASSES ¼ cup sugar 2 tablespoons evaporated milk _or_ light cream ½ cup shredded coconut

Melt butter or margarine in saucepan. Add molasses, sugar, milk or cream, and coconut. Mix well. Spread over hot cake. Place under broiler until topping is bubbly and brown, watching closely to prevent burning.

YIELD: Topping for 8 or 9-inch square cake.

QUICK GINGERBREAD

2 cups sifted enriched flour ⅓ cup sugar 1 teaspoon salt ½ teaspoon soda 1 teaspoon double-acting _or_ 1½ teaspoons cream of tartar baking powder 1 teaspoon cinnamon 1½ teaspoons ginger ½ teaspoon cloves ½ cup shortening, melted 1 cup GRANDMA’S MOLASSES 1 egg ½ cup sour milk ¼ cup hot water

Heat oven to 350° F. (moderate). Sift together first eight ingredients. Stir in melted shortening, molasses, egg, and sour milk. Beat in hot water. Bake 45 minutes or until done in a well-greased, lightly floured, 9x9x2-inch pan.

YIELD: 9 to 12 servings.

COOKIES

MOLASSES CHOCOLATE BIT COOKIES

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

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

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

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

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.

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_.