The herald., 1911-08-10
MADE WITH MOLASSES
VARIOUS GOOD FOOD ARTICLES
IN WHICH 1T is USED.
DIRECTIONS FOR the Making of Ginger
bread, Pudding. Pie, Mullins ant
Parliament Cake With This
Wholesome Cane Product.

: Molasscs and golden syrup are such
/ easily obtained and cheap commodl
/ Ties that the housewife, ignorant O.
| Their enormous value in the good
word, is often given to looking slight.
iagly upon them. No better food ex-
lists than this pure product of tina
sugar cane
From a chemical point Of viex
honey is very wholesome and valu-
able food. But syrup is as valuable.
IL Is in nature really kind OF honey.
Honey is composed OF three differ
ent kinds of sugar, a mixture Of cano
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 pretty molasses pitcher. to
Be used IN bread like honey, or eaton
abundantly as an accompaniment Of
milk buildings of all kinds 1t may be
used
Boiled molasses buildings are liked
so are batter buildings eaten with
syrup. With boiled rice It goes well
and also with blanc mango. If oatmeal
Is the dish molasses accompanies it as
a sweetening agent splendidly, and, in
this case, corrects the slightly binding
action of a most excellent food.
The richness OF mincemeat and
plum puddings is due to molasses
greatly. and molasses pies are very
good.
Ginserbread.-Sif three-quarters OF
a pound of -four into a basin, add half
teaspoonful OF salt, half a teaspoon
fui OF carbonate of soda, one teaspoon
ful OF ground ginger, one teaspoonful
OF allspice, little grated nutmeg ard
half a teaspoonful of ground cinn,r
mon. Melt together in a saucepan,
one cupful of molasses: a quarter Of
pound OF sugar. quarter of
pound Of butter and half cupful Of
milk. Cool and add to dry ingred-
tents with two we'll beaten eggs. Mix
well, then pour into a buttered and
Toured cake tin. Bake slowly for
three-quarters Of an hour.
Molasses Puddins.-Beat together
four ounces Of butter and three ounces
OF sugar till quite creamy. Add one
well beaten egg, three-Quarters of a
teacup Of molasses and gently fold in
half a pound OF sifted -four. Add as
much slightly warmed milk as will
be necessary to form the mixtures IN
to a soft consistency, then add one
teaspoonful of ground ginger, and ons
heaping teaspoonful of baking powder.
Beat all very well together, pour into
a creased basin, or mold, cover with
creased paper, and steam for three
hours. Turn out on a hot platter and
serve Immediately.
Molasses Ple.-Beat the yolks of
four 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
tablespoonfuls of cream, and the
whites Of the eggs stifiy beaten.
Pour the mixture into two pie tina
lined with pastry. Bake for 40 min
utes. Beat up three whites of eggs
suffiy. add one heaping tablespoonful
of sugar and beat again. then Dread
over the top Of pies, set In oven and
brown.
Molasses Muffins.-Quarter cupful
OF molasses. three heaping teaspoon
fuls OF baking powder, one-quarter
teaspoonful of salt, three eggs. one
half a cupful Of milk, one cupful Of
flour and three-fourths cupful of rye
meal. Mix and sift dry ingredients:
add remaining ingredients; beat well.
Drop from a spoon into smoking hot
TAT 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 a