The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1929-12-10

ward to eating a real home meal
Cooked in homelike surroundings
And then of how this anticipation
will evaporate and become just
polite interest as the dinner is
served. For, nine times out Of
ten, you will turn the home
cooked dinner" into a Semi-com-
pany affair with food SO like he
is used to and tired Of ordering
that except for the people at the
table and the surroundings he
will hardly know he is eating IN
your house after all.
Most of us own to having a
sweet tooth. In fact, it Is very
seldom that anyone can look you
squarely in the eyes and say, Il
don't like sweets" So dessert Is
apt to be the course on which the
cooks" reputation stands or
falls. Because it has been placed
on this pedestal we are inclined
to feel, however informal the
company may be, that some spe.
cial effort must be made to serve
o very special dish.
But the following are few
dessert recipes that are sure to
meet with approval from any
guest, and especially from the
aforementioned bachelor. They
might be termed company" deS-
serts simply because they are so
good and attractive in appear
ance. You will find that every
one of them calls for molaSses
In the ingredients. This is sure
to make a popular appeal, to the
family and guests alike, bringing
back memories of childhood days
when the molasses jar played an
important part in our young
lives.
&. GINGERBREAD WAFFLES
3 cups flour.
IL teaspoons ginger.
II teaspoon cinnamon.
u teaspoon salt.
cup New Orleans molasses.
Ia cup butter.
IL teaspoons soda,
u cup SOUR milk.
egg.
First sift we'll flour, spices and
salt. Next heat to boiling point,
but do not boil, molasses and but
ter. Remove from stove and beat
In soda. Add sour milk, beaten
egg, then sifted dry ingredients.
Bake in creased waffle iron Gf
an electric waffle iron is used,
greasing is not necessary Iron
must not get too hot-Wateh care
fully. Serve waffles hot with
whipped cream sweetened and
favored to taste.
KEENE VALLEY CAKE
v cup butter
! cup New Orleans molasses
/ cup hot water
! eggs - - ,
3 cups flour
V teaspoon salt
teaspoon. cinnamon
u teaspoon cloves
z teaspoons soda
Mix butter, molasses and hot
water. Mix egg yolks and sugar
and beat we'll. Sift remaining
dry ingredients and gradually add
to first mixture, then add beaten
yolks and sugar. Lastly, fold IN
stiffly-beaten whites of eggs. If
you use brown sugar, add "a
teaspoon vanilla. Pour in a but
tered shallow pan ana bake 80
h. 40 minutes il. moderate oven
1850 F.. A mild, sweet cake,
lightly spiced. Is to 20 portions.
SOFT GINGER COOKIES
to 3 cups flour
teaspoon salt
~ teaspoons cinnamon
z tablespoons ginger
teaspoon nutmeg
cup shortening
cup sugar
egg
cups New Orleans molasses
2 tablespoons vinegar
scant teaspoons soda
cup boiling water
Sift six cups of the flour with
salt and spices. Cream shorten
ing and sugar. Add egg. Beat
all together until light. Add
molasses and Vinegar. then slfted
dry ingredients. Lastly, add soda
dissolved in boiling water. If
necessary, add more flour to
make a soft dough. Stand in a
cool place over night Next morn
ing flour hands we'll break off
small pieces of dough. roll into
balls, place in baking pan and
pat into cakes, not too thin.
Sprinkle with sugar. Bake to
10 minutes In moderate oven
$3.50 FL.
PRUNE CREAM PIE
Y ID. prunes.
II cup sugar.
q cup prune juice.
< cup New Orleans molasses
"a cup grated cocoanut.
/, cup butter.
L cup orange marmalade or candied
orange peel.
4 egg yolkH.
Cook prunes with as little
uater as possible. using 3 table
SPOONS molasses to sweeten.
Make syrup of sugar and prune
Juice. Add molasses. prunes and
cocoanut. Cook ten minutes.
Remove from fire and add other
ingredients and fill pie. Bake 30
to 40 minutes in moderate oven
$3.50 F.. Add meringue made
with two egg whites and 4 table
spoons of confectioner's sugar.
AUNT MELISSA'S CRANBERRY
PUDDING
teaspoon soda.