Hopkinsville Kentuckian. [volume] (Hopkinsville, Ky.) 1889-1918, 1911-02-14
MADE WITH M0LASSES
VARIOUS GOOD FOOD ARTICLES
IN WHICH 1T is USED.
Directions for the Making Of Ginger
bread, Pudding, Pie, Mullins and
Parliament Cake With This
Wholesome Cane Product.

Wholesome Cane Product.
Molasses and golden syrup are such |
easily obtained and cheap commodi-
ties that the housewife, ignorant OF
their enormous value i'm 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, compound OF
the two.
Cookery supplies many ways OF
using it, AS gingerbread, in taHy'
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, 1t may be
used
Boiled molasses buildings are liked,
so are batter puddings eaten with
syrup With boiled rice it goes well
and also with blanc mango. If oatmeal
is the dish molasses accompanies 1t 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 buildings is due to molasses
greatly, and molasses pies are very
good.
Ginperbread.-Sif three-quarters Of
a pound of flour into 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, 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 cupful of
milk. Cool and add to dry ingred-
tents with two well beaten eggs. Mix
well, 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
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 grounG ginger. and one
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 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
"HlleS Vi lne eggs SllIuy beaten.
Pour the mixture into two pie tins
lined with pastry. Bake for 40 min
utes. Beat up three whites of eggs
stiffly, add one heaping tablespoonful
of sugar and beat again, then spread
over the top of pies. set in oven and
brown.
Moasses Muffins.-Quarter cupful
OF molasses, three heaping teaspoon.
fuls of baking powder, one-quarter
teaspoonful of salt, three eggs, one
half 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
fat and fry to golden color. Drain
and serve.
Parliament Molasses Cakes.-Pwo|
ounces of butter, one pound of mo-
lasses, one pound of -four one table
spoonful ground ginger, pearash
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 1t to get cold, roll out thin,
cut into long pieces and bake in
moderate oven for Ok minutaa