The Ekalaka eagle. [volume] (Ekalaka, Mont.) 1909-1920, 1911-02-24
MADE WITH M0LASSES
VARIOUS GOOD FOOD ARTICLES
IN WHICH IT is USED.
Directions for the Making Of Ginger.
bread, Pudding, Pic, Mullins and
Parliament Cake With This
Wholesome Cane Product.

MOlaSSeS and golden syrup are SUCH
easily obtained and cheap commodi-
ties that the housewife. ignorant of
their enormous value in the good
world, is often given to looking slight
ingly upon them. No better food ex-
lists thar this pure product of the
sugar cane.
From a chemical point OF view
honey is a very wholesome and valu-
able food. But syrup is as valuable.
1t is in nature really a kind of honey.
Honey is composed of three differ
ent kinds of sugar, a mixture OF cane
sugar. which crystalliZes; a fruit
sugar. which Ices not candy lat all,
and Of invert sugar, a compound Of
the two.
Cookery supplies many ways OF
using it. AS gingerbread. in taffy,
plain in a pretty molasses pitcher, to
be used in bread like honey. or eaten
a~bundantly as an accompaniment OF
milk buildings of all kinds. it may be
used.
Gingerbread.-Sift three-quarters Of
a pound of flour into a basin, add half
u ICoopOclliul VI SAT- ubiA q teaspoon
full of carbonate of soda, one teaspoon
full of ground ginger. one teaspoonful
of allspice, a little grated nutmeg and
half a ~teaspoonful of ground CHINA
mon Melt together in a saucepan,
one cupful Of molasses, a quarter OF
a pound of sugar, a quarter OF a
pound Of butter and half a cupful of
milk fool and odd m 6rv inprpd-
tents with two we'll beaten eggs Mix
we'll, then pour into a buttered and
Toured cake tin. Bake slowly for
three-quarters of an hour.
Molasses Pudding.-Beat together
four ounces of butter and three ounces
of sugar till quite creamy. Add one
we'll beaten egg, three-Quarters of a
teacup of molasses and gently fold in
half a pound of sifted flour. Add as
much slightly warmed milk as will
be necessary to form the mixtures in
to a soft consistency, hen add one
teaspoonful of ground ginger, and n
heaping teaspOonful of baking powder.
Beat al! very we'll together, pour into
a creased basin, or mold, cover with
80 pupil, olo oNSCIA III &C
hours. Turn out on a hot platter and
serve Immediately.
Moiasses Pie.-Beat the yolks of
fOu eggs with one cupful of brown
sugar, add one cupful of molasses
and two teaspoonfuls of grated nut
meg, then add two tablespoonfuls of
melted butter, two heaping teaspoon
fuls Of cornstarch, mixed with three
tablespoonful of cream, and the
whites of the eggs stiff1y beaten.
Pour the mixture into two pie tins
lined with pastry. Bake for 40 min
utes. Beat up three whites of eggs
stiffly, add n heaping tablespoonful
OF sugar and beat again, then spread
over the top of pies, set in over and
brown.
MoIasses Muffins.-Quarter cupful
of molasses, three %heaping teaspoon
fuls Of baking powder, o~ne-quarter
te%aspoonful of salt, three eggs, one
half a cupful of milk, one cupful of
flour and three-fourths cupful of rye
neal. Mix and sift dry ingredients;
add remaining ingredients; beat we'll.
Drop from a spoon into smoking hot
fat and fry to a golden color. Drain
and serve
Parliament MoIasses Cakes.-Two
ounces of butter, one pound of mo-
lasses, one pound of flour, one table
spoonful ground ginger. pearlash
size of a nut, small piece of alum.
Melt the butter, add molasses, pour
among flour, ginger, add pearlash and
alum. Beat mixture till very smooth.
Leave it to get cold, roll out thin,
cut into long pieces and bake in Q
moderate ven for % minutes.