Staunton spectator and vindicator. [volume] (Staunton, Va.) 1896-1916, 1910-12-16
GOOD THINGS MADE
WITH MOLAsS[s

Molasses and>golden strip are such
easily obtained and cheap ccmmodi.
ties that the housewife. ignorant OF
| their enormous value in the good
world, is often given to looking
sllghtingly upon them. No better
food exists than this-pure product of
the sugar cane.
From chemical point of view
honey is a very wholesome and val
! liable food. But strip is as valuable
It IS in nature really kind of honey
Honey is composed OF three differ
ent kind of sugar, a mixture Of cane
sugar, which cryssallizes, a fruit su-
gar, which does not candy at all, and
of invert sugas, compound og the
two.
Cookery supplies many ways of u.s.
ing it. As gingerbread, in taT
plain in pretty solasses pitcher, to
be used on bread like hcneW Or eaten
abundantly as an accompaniment of
milk buildings of all kinds, it may be
used
Boiled molasses buildings are liked,
SO are batter buildings eaten with
strip. With boiled rice it goes well,
and also with blanc mango. If oat-
meal is the dish, mOlasses accompan-
les 1t as a sweetening agent splendid
ly, and, in this case, corrects the
slightly binding action of a most ex-
cellent food.
The richness of mincemeat and
plum buildings is due to molasses
greatly, and molasses pies are very
good.
Gingerbread three-quarters of
pound of flour into basin, add half
a teaspoonful Of salt, half teaspoon
full OF carbonate of soda, one teaspoon
full of ground ginger, one teaspoonful
OF allspice, little grated nutmeg and
half a teaspoonful of ground CHINA
mon. Melt together in q saucepan
one cupful of molasses, quarter of a
pound OF sugar, quarter of a pound |
o( butter and half cupful of milk. |
Cool and add to dry ingredients with |
two well-beaten eggs Mix well. then
pour into buttered and Toured cake |
tin. Bake slowly for three-quarters |
Of an hour.
Molassee Pudding-Beat together
our ounces of butter and three ounces
II sugar till quite creamy. Add one
egg, three-quarters of a
Of molasses and gently fold
n half pound of sifted -four. Add
u much slightly warmed milk as
will be necessary to form the mix
ure into soft consistency, then add
me teaspoonful Of ground ginger, and
me heaping teaspoonful of baking
'owder. Beat all very well together,
our into a. creased basin or mold,
over with creased paper, and steam
or three hours. Turn out on a hot
latter and serve Immediately.
Molasses Pie-Beat the yolks of
our eggs with one cupful of brown
ugar, add one cupful of molasses and
wo teaspoonfuls Of grated nutmeg,
hen add two tablespoonful of melt
d butter, two heaping teaspoonfuls
corn starch mixed with three table
poonfuls Of cream, and the whites of !.
he eggs stiffly beaten. Pour the mix
Ire into two pie tins lined with pas
y. Bake for forty minutes. Beat :,
p three whites of eggs stiffly, add =
ne heaping tablespoonful of sugar
I'D beat again, then spread over the
- of pies, set in oven and brown.
Molasses Muffins-Quarter cupful :,
molasses, three heaping teaspoon o
lis of baking powder, one-quarter =
Of salt, three eggs, one
IF cupful Of milk, one cupful of %
,ur and three-fourths cupful of rye
cal. Mix and sift dry ingredients; :,
ID remaining ingredients; beat we'll. .
rop from spoon into smoking hot :.
to a golden color. Drain and -
rye.
Parliament Molasses Cakes-Two g. "a
noes of butter, one pound of mo- -
sses, one pound of -four, one table - :.
oonful ground ginger, pearlash size, -
nut, small piece of alum. Melt a.
. butter, add molasses, pour among pe
UT, ginger, pearlash and alum Beat ~
xture till very smooth. Leave it to ~
cold, roll out thin, cut into long W
ices and bake in a moderate oven w
: twenty-five minutes. 0u