The Republican. [volume] (Oakland, Md.) 1877-current, 1942-07-02
Homemakers' Column
SOME SUGARLESS RECIPES
Courtesy Of the Sealtest Laboratory
Kitchen, New York
MOlasses Pudding With Molasses
Sauce

One cup -four, l egg, p cup butter
milk, "A teaspoon salt, 4 cup butter,
p teaspoon soda, y cup molasses.
Mix and sift the flour, salt and soda.
Beat the egg well and add the melted
butter and molasses. Add the dry in
gradients, stirring just enough to mix
well. Add the buttermilk and pom
! into a buttered cake pan (about S
inches square,. Bake in a moderate
oven $3.50 degrees F. for 20 to 25
minutes or until done. Serve warm
with molasses sauce, Six servings.
Make Molasses Sauce as follows:
One tablespoon cornstarch, p cup
water, l tablespoon lemon juice, u t.
salt, p cup molasses, few grains of
mace, l tablespoon butter.
Mix the cornstarch, salt and mace
in a saucepan and stir in the water.
Add the molasses and cook, stirring
constantly until thickened. Remove
from the heat and add the butter and
lemon juice.
Cherry Blanc Mango
Three-quarters cup light corn syrup,
2l2 cups milk, tablespoons corn
starch, e teaspoon vanilla, "A t. salt,
1 egg.
Mix the corn syrup, cornstarch
and salt in a double boiler and add
the milk gradually. Cook, stirring con-
stantly for about minutes or until
thickened. Cover and cook for 10
minutes longer. Add little of this
mixture to the slightly beaten egg.
mix well and return to the double
boiler. Cook for one minute longer
stirring constantly. Add the vanilla
and pour into individual serving molds
or one large mold. Cool. Unmold and
serve with cherry sauce. Six servings.
Make sauce as follows:
2l2 cups cooked sweetened sour
cherries, 4 cup light corn syrup,
tablespoon cornstarch, few grains of
salt
Drain the cherries and add enough
water to the juice to make one cup.
Mix the corn syrup, cornstarch and
salt and stir in the cherry juice and
water Cook. stirring constantly until
thickened. Add the cherries and allow
to cool.
Coffee Custard.
Six tablespoons maple syrup, Is t.
salt, 2 eggs, 3 tablespoons flour, .
cups milk, z cup coffee.
Mix the maple syrup, flour and salt
in a double boiler Add the milk grad
ually and cook, stirring constantly
for to 5 minutes or until thickened.
Cover and cook for 10 minutes longer.
Add a little of this mixture to the
slightly beaten eggs and coffee, mix
well and return to the double boiler
Cook for a minute longer, stirring
constantly. Remove from the heat
Cool. Serve with whipped cream if de-
sired.
Fruit Brown Bread
81 cup flour, 112 c. whole wheat
-four, 1 t. soda, l tablespoon butter,
Y cup molasses, t. salt, q c. ground
dried prunes or raisins, 112 cups but
telmilk.
Mix and sift the flour, soda and
salt and stir in the whole wheat -four
and prunes or raisins. Add the melted
butter to the molasses and add butter
milk. Pour into the dry ingredients
and mix quickly just enough to mois-
ten. Pour into buttered loaf pan and
bake in moderate oven for one
hour or until done. Serve hot or cold
Spice Cake
1-3 cup butter, 2-3 c. cake flour
2 teaspoons cinnamon, q t. cloves, "A
c. light corn syrup, 212 t. baking pow
der, 4 teaspoon allspice, 1-3 c. milk,
2 eggs, z t. salt, q t. nutmeg, l t.
vanilla.
Cream the butter and stir in the
corn syrup gradually. Add the we'll
beaten eggs. Mix and sift the flour,
baking powder, salt and spices and
add to the first mixture alternately
with the milk Add the vanilla and
pour into buttered cake pan. Frost
with cocoa frosting made as follows:
z cup light corn syrup, 3 table
spoons cocoa, few grains of salt, Y
teaspoon vanilla, l egg white.
Warm the corn syrup in a double
boiler until it will pour in a fine
stream. Combine the salt and egg
white and add the corn syrup slowly
while beating constantly. Beat until
stiff enough to spread. Fold in the
sifted cocoa and add the vanilla.
HFTD ~ DD