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.

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

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

Ham Loaf

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

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

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)

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

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

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

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

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

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

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)

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. 9 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)

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

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

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)

Cake Batter:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Heat oven to 475° F. (very hot). Sift together first four 15 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

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

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

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

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

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

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

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

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

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

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.

DEEP-DISH APPLE 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

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

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

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

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

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

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

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

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

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

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

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

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

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

Cake Batter

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

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

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

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

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

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

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

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

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

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

Combine first four ingredients in saucepan. Heat thoroughly and pour into cup. Dust with nutmeg. Serve at once.

MOLASSES BANANA MILK SHAKE

Mash banana until creamy and smooth. Add remaining ingredients. Mix well. Serve at once.

ALWAYS-READY MOLASSES SPREAD

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

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

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

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

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

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

Combine all ingredients in a 2-quart saucepan. Stir until sugar is dissolved. 31 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

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

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

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

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

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

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

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)

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_.