The Wyandotte herald. (Wyandotte, Mich.) 1879-1943, 1939-02-17


% an ingredient Of cakes and pud-
dings. What is better thanThos GIN
ger cake? Unless II il spice cake
or a steamed pudding. Oh, and
then there are! rnoiasses cookiest
which may be thin or thick, crisp
or soft. And ] wonder II you have
ever tried molasses shoo-fiy pfe9 It's
good old-fashioned recipe and
worthy Of trial.
Molasses Shoo-Fly Pie.
u cup Acur t4 i
V teaspoon each, nutmeg, ginger
and cloves 1881
" teaspoon cinnamon.
u teaspoon salt
Y cup brown sugar
2 tablespoons shortening
lh teaspoons soda dissolved in
u cup boiling water
" cup molasses
egg yolk. well-beaten
Pastry ,r< frr = ~
Mix -four with spices, salt and
sugar. Rub in shortening. Add wa /
ter 20 molasses and mix well Stir
this mixture into egg syo1k. Line
pie plate with pastry. Make alter
nate layers of flour mixture and |
molasses mixture. Top with -four
mixture. Bake in a hot oven (450|
degrees Fahrenheit) for 10 minutes,
reduce heat to moderate (350 de-
grees Fahrenheit) and bake until
filling is firm, about half an hour.
Prune Steamed Pudding.
cup bread -four
Y teaspoon salt
" teaspoon soda
y teaspoon nutmeg
Y teaspoon cinnamon
" teaspoon cloves
" teaspoon allspice
! cup bread crumbs
Y cup chopped suet
" cup butter
cup prllne pulp
" cup brown sugar
cup chopped and seeded I'M
cooked prunes
u cup shredded citron
" cup molasses
8 egg yolks
3 egg whites
Sift -four, salt, soda and spicesj
together. Mix ingredients in order
given, folding in ne beaten whites oil
eggs.last:9 Grease the pudding boil
er and dredge with -four and pouri
IN mixture Steam three hours. /
Serve with hard or creamy sauce.
Molasses Nut Squares.
" cup shortening
" cup molasses
n teaspoon soda
a cup brown sugar, firmly packed
2 eggs
cup flour
y teaspoon salt
cup chopped nuts
Combine shortening and molasses
and cook over a low flame for two
minutes, stirring constantly. Add
soda and brown sugar. and stir un-
til sugar is. dissolved. Cool. Beat
eggs until fluffy and blend with mo-
lasses mixture. Sift -four with the
salt, and add with the nuts to the
mixture, mixing well. Bake in
CREASED pan, in moderate oven, ESQ
degrees Fahrenheit) 35 to 40 min
utes. Cut into squares.
Molasses Popcorn Balls.
/ cup light molasses
/ cup dark corn syrup
! tablespoon vinegar
3 tablespoons butter
8 quarts popped corn
u teaspoon salt
Mix rnolasses, syrup and vinegar
IN q pan and cook. stirring occa-
sionallyt to prevent burning until
slightly brittle (z7O degrees Fahren-
heit). Stir az the last when the
syrup boils with large bubbles.
When done add butter and stir only
enough to mix. Slowly pour the
cooked syrup over the sailed popped
corn, and mix wen, Form int6 balls
with the hands. using as little pres
sure as possible.
0melet.
8 eggs
y tablespoon salt
u cup butter
Breaks eggs into bowl, add salt.
beat until very foamy. Heat butter
h heavy frying pan until foamy.
Add eggs, cook over moderate IRE,
stirring occasionally. Shake over
low ere until golden brown: fold
and serve on hot platter.
Baked FjsA Spencex.
Dip Ash fllets in sailed milk, u.s.
ing one tablespoon Of salt for each
cup Of milk. Dip into fine dry bread
crumbs or cornhake crumbs. Ar
range on well oiled baking sheet
and sprinkle literally with oil. Bake
IN . very hot oven for about 10
minutes. Garnish with sliced lemon.
eDer syndisase.- SERVES.