The globe-independent. (Hagerstown, Md.) 1943-19??, 1945-05-10
The Hornernaker's
Corner
By MARY DOUGLAS

war Food Administration that our
sugar ration for the next period has
been cut, we will have to put the
stretchers on our allotment, such as
we have not done before Since the
reason for this is to give the starv-
ing people of liberated countries
more nourishing food, so that they
can begin to rehabilitate themselves,
l am sure we will readily give up
few of our sweets.
Sometimes when we are very
annoyed by some of the things
our Government does in order to
control prices, we might think of
the price of sugar during the World
War l, which was 27c pound COM
pared to &c today, and this is only
one comparison.
If we try to meet all the crav-
lngs of our sweet tooths, we will
find our sugar supply melting like
snowfiakes in warm sunshine. Our
great-grandmothers were grand
cooks and they didn't use sugar
with free hand Instead they used
honey, mollasses and maple syrup
to create many delicious desserts.
And in using either one of these
substitute sweetenings we lose moth
ing necessary to nutrition and
health.
Honey raisin mullins, combine the
delicious flavor of mild honey and
sweet goodness of plump raisins.
These tender mullins are grand with
a salad, and they make excellent
breakfast bread
Cookies, one of the liberal users
of sugar. may still be enjoyed by
making coffee bars which unite
mellow molasses, fragrant coffee,
fruity raisins and nuts
1t is interesting to note that four
delicious cakes can be made with
the same amount of sugar that you
ordinarily use for one cake. The
secret in doing this is to use
high-quality old-fashioned mo-
lasses as one of the sweetening
agents. This type of molasses can
be used successfully because of
its high sugar content. Of course,
you can't make white or gold
cakes because old-fashioned mo-
lasses makes a darker product.
However, mocha, nut, orange, choc-
olate, fruit and apple sauce cakes
may be made using molasses. The
following is a recipe for Mocha
Nut Cake, but it can be varied to
make Orange Coconut, Maple
Spice and Apple Sauce Cakes.
MOCH-NUT CAKE
Mix and sift together in a mix
ing bowl cups sifted all-purpose
-four, VI cup sugar, u teaspoon salt,
l teaspoon soda, l teaspoon baking
powder. Add l cup chopped nuts
and " cup chopped raisins. Add
1/2 cup shortening and unbeaten
eggs, Mix 3/4 cup oul-fash-
Toned molasses with 2/3 cup sour
milk and l teaspoon vanilla; add l
cup of this mixture to dry ingredi-
ents. Beat l minute with electric
mixer at low speed or 100 strokes
by hand. Add remaining liquid Beat
again same time as at first addition.
Pour into two creased 8-inch pans.
Bake in moderate oven, $50 degrees,
for 30 minutes. Ice with Mocha
Seven-Minute Icing. Sprinkle with
chopped nuts.
The following are directions for
varying the recipe to make other
cakes:
Orange COconut Cake -. Omit
nuts, vanilla and sour milk. Add
2/3 cup orange juice and l table
spoon grated orange rind. Ice with
Orange Seven-Minute Mocha Icing.
Sprinkle with coconut.
Maple-Spice Cake - Omit nuts
and vanilla Add u teaspoon ma
peline, 1 teaspoon cinnamon, 1/2
teaspoon allspice, Y teaspoon nut
meg, 1/2 teaspoon cloves Ice with
; Mocha Seven-Minute Icing.
Apple Sauce Cake - Omit sour
milk and nuts Add l cup apple
sauce and Y cup chopped raisins.
Ice with Mocha Seven Minute Icing.
Mocha Seven-Minute Icing - In
to top of double boiler put l egg
white, " cup old-fashioned mo-
lasses, Il cup white corn strip, 2
tablespoons strongly brewed coffee,
add VI cup sugar, 1/8 teaspoon salt.
Set over hot water to cook. Beat
while cooking with Dover egg beat
er about minutes or until icing
stands In peaks. Add | teaspoon
vanilla and V teaspoon mapeline
flavoring. Spread over cold cake.
Carrots, which first came to Amer
lea from Europe as bad weed"
have come into their own, cipoo tho