The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-05-25
GOOD THINGS MADE FROM MOLASSES

of -four sifted with a teaspoonful each
of cloves, cinnamon, little nutmeg
and cinnamon, and teaspoonful of
baking powder. Mix thoroughly add
four beaten yolks of eggs and bake.
in layers. Spread with a plain white
frosting. while warm.
Ginger Loaf.
One cup of butter, two cups of mo.
lasses, one cup Of sugar, one cup of
sour cream, five cups of flour, three
level teaspoonfuls Of soda, two table
spoonfuls of cinnamon one tablespoon
full of cloves, one Tablespoonful of
mace, one wineglass of brandy, one
pound of raisins, one pound of cur
rants, six eggs, beaten separately
and one-fourth cup of cocoa.
Molasses Pound Cake.
Two-thirds of a cup or butter, three
| quarters Of a cup of sugar, two eggs,
J two-thirds of a cup of milk, two-thirds
of cup of molasses, two and one
eighths cups of flour, three-quarters of
! a teaspoonful of soda, one teespoonful
of cinnamon, one-half teaspoonful Of
! cloves, one-quarter teaspoonful of
mace, one-half cup of raisins, seeded
and cut in pieces; one-third of a cup
of citron, thinly sliced and cut in
strips.
Cream the butter, add sugar gradu-
ally, eggs well beaten, and milk and
molas ses. Mix and sift flour with
soda and spices, and add to first mix
ture, then add fruit Bake in small
buttered tins from twenty-five to
! thirty minutes, in a moderate oven.
| This recipe makes twenty.four little
| cakes.
Molasses Candy.
| Louisiana is rightly the home of mo-
lasses candy, for it was right here
Cwhere sugar was first raised in the
| United States, and molasses, sweet and
health giving, was first given to the
world that molasses candy, or candle
tire" as the Creoles call it, had it's
birth. Candle tire" parties, or mo,
lasses candy pulling, were among the
pleasure BILE incidents of life among
| the early bellies and beauX. Take one
quart of molasses, one tablespoonful
butter, one pound graduated sugar
two tablespoonfuls vinegar, one-hali
teaspoonful soda and the juice of one
lemon. Boil the molasses and sugar
until it becomes thick when dropped
into water. Add the vinegar, Tenor
and butter. Boil until it hardens whe1
dropped into water, stir in small
half teaspoonful bicarbonate of soda
and pour into buttered tins, and al
soon as it begins to cool sufficiently
pull until white. Moisten the hands
[ while pulling, with ice water or but
} ter. The sticks may be single, twist
ed, braided of tiattened, according tC
taste.
Golden Sauce.
Cream one-third cup of butter an(
, add one cup powdered sugar, beating
!. it in gradually. Then add three table
:. spoonful" cream or milk slowly, anC
one-half teaspoonful vanilla extract
Beat one egg thoroughly, add to sauc,
) and heat over hot water, stirring i
) frequently. Serve when very hot.
=, Apple Pudding,
: Place a quart of quartered and pareC
apples in granite dish, also a cup o
!. water and little nutmeg or CHINA
d mon. Heat to the boiling point OIL
n top of the stove, and cover with a crus
made of two cups of flour, two table
spoonfuls of baking bowder, a littl
d salt, two tablespoonful of butter an,
s milk to make a soft dough. Cover wei
r and cook about one-half hour. Serv
S with molasses sauce.