The Ekalaka eagle. [volume] (Ekalaka, Mont.) 1909-1920, 1911-02-03
MADE WITH MOLASSES
VARIOUS GOOD FOOD ARTICLES
IN WHICH IT Is USED.
Directions for the Making Of Ginger
bread, Pudding. Pie, Mullins and
Parliament Cake With This
Wholesome Cane Product.

MOlaSSeS II 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 than 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 does not candy at 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
~abundantly 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
a teaspoonful of salt. half a 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. Cool inc add to dry ingred-
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.
MoIasses 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, then add one
te%aspoonful Of ground ginger, and one
heaping %teaspOOnful Of baking powder.
al! very we'll together, pour into
~ >'o Le@oIA3 VI AllolO, AoNSI Will
creased paper, and steam for three
Turn out on a hot platter and
serve Immediately.
Molasses Pie.-Beat the yolks of
four eggs with n cupful of brown
sugar, add one cupful of molasses
and two t%easpoonfuls of grated nut
meg, then add two ta~blespoonfuls of
melted butter, two heaping teaspoon
fuls of cOrnstarch, mixed with three
tablespoonful of cream, and the
whites of the eggs stifly beaten.
Pour the mixture into two pie tins
with pastry. Bake for 40 min
utes. Beat up three whites of eggs
add one heaping tablespoonful
of sugar and beat again. then spread
over the top of pies, set in oven and
brown.
Molasses Muffins.-Quarter cupful
of molasses, three heaping teaspoon
fuls of baking powder, o~ne-quarter
t%easpoonful of salt, three eggs, one
half a cupful of milk, one cupful of
Jour and three-fourths cupful of rye
meal. 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.
asses. n pound of flour, one table
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.
into long pieces and bake in q
moderate over for % minutes.