GRANDMA’S RECIPES
for MOTHER
AND
DAUGHTER
BREADS, MEATS, VEGETABLES
CAKES, COOKIES, DESSERTS
GRANDMA’S OLD FASHIONED MOLASSES
CONTAINS NO SULPHUR DIOXIDE OR OTHER PRESERVATIVES
©1950 by American Molasses Company, 120 Wall St., New York 5, N. Y. Litho in U.S.A.
MOLASSES
Molasses, a product of sugar cane, is a part of the American tradition and has graced American tables since the days of the first colonists. It played a very important role in the building up of the early commerce of Colonial New England where it was and still is considered an everyday food. In this part of the country, the molasses jug is as commonplace as the salt and pepper shaker.
The wise buyer who wants the best of all molasses for every purpose will study the many grades of molasses now on the market. These grades range all the way from top-quality products with a smooth, rich, mellow flavor, down to blackstrap, a low quality with a bitter “black” flavor.
The finest molasses is produced in the British West Indies where the production of molasses is a major industry and is closely supervised by the government.
From these islands and elsewhere the buyers of the American Molasses Company select the best of each grade and by skillful blending and careful aging produce Grandma’s Unsulphured Molasses with its sweet, rich, and delicate aromatic flavor.
No molasses in which sulphur dioxide is used as a clarifying agent is permitted to go into Grandma’s Molasses—the finest of all molasses blends.
AMERICAN MOLASSES COMPANY
120 WALL STREET · NEW YORK 5, NEW YORK
330 East North Water Street Chicago 11, Illinois
601 Montgomery Street San Francisco 11, California
1300 West 3rd Street Los Angeles 17, California
400 No. Gayoso Street New Orleans 19, Louisiana
15 West Queen Street Wilmington, North Carolina
BOSTON MOLASSES COMPANY
920 EAST 1st STREET • SO. BOSTON 27, MASS.
FOOD FOR FLAVOR AND NUTRITION
The quality of Grandma’s Unsulphured Molasses is the secret of its delightful flavor. Pour some on a teaspoon—notice its rich, golden-brown color—now taste it and enjoy its sweet, smooth flavor. Its purity is guaranteed, for it is not bleached—it does not contain sulphur dioxide or chemical preservatives of any kind. That’s why Grandma’s Unsulphured Molasses is so different from ordinary molasses.
Grandma’s Molasses is an all-purpose molasses. Use it at the table over waffles, on bread, or in milk. Use it in your favorite recipes. There’s always a dish that calls for Grandma’s Molasses. From morning fruit and cereal to dinner main dishes and desserts, you will find just the recipe you need in this booklet.
The concentrated juice of sugar cane is the source of Grandma’s Unsulphured Molasses. This high-quality molasses contains the natural health-giving sugars and minerals squeezed from sun-ripened cane. The cane juice is carefully concentrated to produce molasses of the finest flavor and the most appetizing color.
SUGAR is needed—especially by active people—to supply heat and energy. Grandma’s Unsulphured Molasses has a high sugar content. It contains cane, dextrose, and levulose sugars. Grandma’s Molasses is a natural sweet which can boast of more than energy value—it contributes zest and extra nutritional values—that is why it is referred to as “nature’s most nutritious sweetener.”
IRON is essential in the daily diet—for children and adults—to help build red blood—to help prevent nutritional anemia due to lack of iron—and to help build buoyant health.
Several foods are generally referred to as especially valuable sources of iron. Among these are molasses, liver, and spinach. Molasses is several times richer in this mineral than is spinach and ranks near liver in its rich iron content.
Grandma’s Unsulphured Molasses is a convenient and rich source of nature’s iron.
CALCIUM is essential in the diet of people of all ages. It is especially important for growing children and for pregnant and lactating mothers. Calcium helps build strong bones and teeth and steady nerves.
Grandma’s Unsulphured Molasses is considered a fair source of this important mineral.
VITAMIN B₁ is essential to good appetite and steady nerves. Molasses contains some of this important vitamin.
Table of Contents
[MOLASSES—Food for Flavor and Nutrition] Inside Front Cover and Page 1 Page [MEATS—VEGETABLES] 3 [Glazed Ham] 4 [Panned Glazed Ham] 4 [Pineapple Upside Down Ham Loaf] 4 [Barbecue Sauce] 4 [Baked Lima Beans] 5 [Baked Beans (Quick Method)] 5 [Baked Canned Beans] 5 [Baked Acorn Squash] 6 [Glazed Carrots and Onions] 6 [Mashed Sweet Potato Casserole] 6 [CAKES] 7 [Plantation Cake] 8 [Marble Cake] 8 [Applesauce Cake] 8 [Molasses Feather Cake] 9 [Molasses Sponge Cake] 9 [Devil’s Food Cake] 10 [Old Fashioned Fruit Cake] 10 [TOPPINGS, FROSTINGS, AND SAUCES] 11 [Old English Hard Sauce] 11 [Molasses Whipped Cream] 11 [Molasses Butter Frosting] 11 [Boiled Taffy Frosting] 11 [Banana Whip Frosting] 12 [Browned Butter Frosting] 12 [Raisin Filling] 12 [COOKIES] 12 [Molasses Oatmeal Cookies] 12 [Old Fashioned Soft Molasses Cookies] 13 [Crisp Molasses Cookies] 13 [Molasses Rum Balls] 13 [Brandy Snaps] 14 [Molasses Sand Tarts] 14 [Ginger Snaps] 14 [Molasses Peanut Butter Cookies] 15 [Molasses Coconut Chews] 15 [Molasses Date Bars] 15 [Refrigerator Ginger Cookies] 16 [PIES] 16 [Raisin Pie] 16 [Pumpkin Chiffon Pie] 16 [Pumpkin Pie] 17 [Shoo-Fly Pie] 17 [Molasses Pecan Pie] 17 [Old-Time Apple Pie] 18 [Deep-Dish Apple Pie] 18 [Molasses Prune Pie] 19 [Coconut Chiffon Pie] 19 [DESSERTS] 19 [Saucy Pudding] 19 [Molasses Cornstarch Pudding] 20 [Indian Pudding] 20 [Molasses Ice Cream] 20 [West Indies Ice Cream Sundae] 20 [Steamed Colonial Custard] 21 [Plum Pudding] 21 [Baked Apples] 21 [Apple Dessert with Streusel Crumbs] 22 [Broiled Bananas] 22 [Baked Pears] 22 [GINGERBREADS—BREADS] 23 [Grandma’s Favorite Gingerbread] 24 [Pineapple Upside Down Gingerbread] 24 [French Toast] 24 [Whole-Wheat Griddle Cakes] 25 [Whole-Wheat Waffles] 25 [Molasses Fruit Bread] 25 [Swedish Yeast Bread] 26 [Refrigerator Whole-Wheat Rolls] 26 [Steamed Brown Bread] 27 [Sweet Bran Muffins] 27 [Whole-Wheat Blueberry Muffins] 27 [BEVERAGES—SPREADS—FRENCH DRESSING] 28 [Molasses Milk Shake] 28 [Hot Spiced Milk] 28 [Molasses Banana Milk Shake] 28 [Always-Ready Molasses Spread] 28 [Creamy French Dressing] 28 [EASY-TO-MAKE RECIPES FOR YOUNG COOKS] 29 [CAKES] 29 [Molasses One-Egg Cake] 29 [Broiled Coconut Topping] 29 [Quick Gingerbread] 30 [COOKIES] 30 [Molasses Chocolate Bit Cookies] 30 [CANDIES] 30 [Molasses Lollipops] 30 [Lads and Lasses Taffy] 31 [Molasses Popcorn Balls] 31 [Surprise Caramels] 32 [Peanut Brittle] 32 [Spiced Nuts] 32 [DESSERTS] Inside Back Cover [Applesauce Pudding] Inside Back Cover [Molasses Cooky Refrigerator Cake] Inside Back Cover [Taffy Ice Cream] Inside Back Cover
Logically Molasses....
MEATS • VEGETABLES
GLAZED HAM
6 to 8 lbs. cooked ham
Whole cloves
2 tablespoons GRANDMA’S MOLASSES
½ cup sugar
½ teaspoon dry mustard
3 tablespoons GRANDMA’S MOLASSES
Heat oven to 325° F. (moderately slow). Remove skin and part of fat from a hot, cooked ham. Score fat in diamond shapes; stud with cloves. Place on wire rack (cake cooler) in large, shallow pan. (If desired, line pan with metal foil). Dribble 2 tablespoons molasses over entire surface of ham. Mix remaining ingredients; pat uniformly over ham. Bake 40 minutes or until ham is glossy and brown.
PANNED GLAZED HAM
Cook slices of ham on both sides in heavy skillet until almost brown. Spread GRANDMA’S MOLASSES thinly over each side; continue cooking until ham has browned and is nicely glazed.
PINEAPPLE UPSIDE DOWN LOAF
Topping
1 tablespoon butter or margarine
2 tablespoons GRANDMA’S MOLASSES
1 tablespoon sugar
3 slices pineapple
3 maraschino cherries
Ham Loaf
2½ cups (1 lb.) cooked, ground ham
2 cups (1 lb.) uncooked, ground pork
1 cup crushed corn flakes
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon dry mustard
2 eggs, beaten
¼ cup milk
Heat oven to 350° F. (moderate). Melt butter or margarine in 4x9x3-inch loaf pan, measured across bottom. Stir in molasses and sugar; spread uniformly over bottom of pan. Arrange pineapple and cherries over molasses-butter mixture. Mix all ingredients for ham loaf in order given. Spread mixture in pan over pineapple; press down. Bake 1 hour. Turn out on hot platter with pineapple and cherries on top.
YIELD: 16 slices, ½ inch thick.
BARBECUE SAUCE
3 tablespoons butter or margarine
½ cup chopped onions
6-oz. can tomato paste
¾ cup water
3 tablespoons vinegar
3 tablespoons GRANDMA’S MOLASSES
2 tablespoons Worcestershire sauce
2 teaspoons salt
2 teaspoons dry mustard
½ teaspoon pepper
¾ teaspoon chili powder
½ teaspoon garlic powder or 1 garlic bud
Melt butter or margarine in saucepan. Add onions; cook until limp. Add remaining ingredients; mix well. Pour over frankfurters, spareribs, hamburgers, or meat balls that have been browned. Cook over low heat or bake in oven until the sauce is of desired thickness and meat is tender.
YIELD: 1½ cups sauce.
BAKED LIMA BEANS
2 cups dried Lima beans
6 cups cold water
4 teaspoons salt
¼ cup catsup
¼ cup GRANDMA’S MOLASSES
2 tablespoons chopped onion
1 teaspoon dry mustard
¼ teaspoon pepper
Frankfurters or bacon strips
Wash beans. Add cold water; soak overnight. Add salt. Cover saucepan. Cook in water in which beans were soaked until tender. Drain; save 2 cups bean liquid and mix with catsup, molasses, onion, mustard, and pepper. Pour beans into a 2-quart bean pot. Add liquid mixture. Arrange frankfurters or bacon strips over beans. Cover. Bake in moderately slow oven (325° F.) 2 hours. Uncover. Bake 15 to 20 minutes to brown frankfurters or bacon. YIELD: 8 to 10 servings.
BAKED BEANS (QUICK METHOD)
4 cups (2 lbs.) dried beans
Cold water
1 large onion
4 teaspoons salt
½ cup catsup
½ cup GRANDMA’S MOLASSES
½ teaspoon pepper
2 teaspoons dry mustard
½ lb. salt pork
Wash beans. Cover generously with cold water; soak overnight. Add onion, salt, and if necessary, additional water to cover beans; bring to boiling point in covered saucepan. Remove onion. Simmer until beans are tender. Drain; save 3 cups bean liquid (add additional water to make 3 cups, if necessary). Mix bean liquid with catsup, molasses, pepper, and mustard. Pour beans, onion, and salt pork into bean pot. Add liquid mixture. Cover. Bake in moderately slow oven (325° F.) 1¾ hours. Uncover. Lift pork to top of beans; bake 20 to 25 minutes to brown pork. YIELD: 16 servings.
Old Fashioned Baked Beans: Simmer only until beans are half done (skins break). Bake in slow oven (300° F.) 6 to 8 hours.
BAKED CANNED BEANS
2 cans baked beans
2 tablespoons GRANDMA’S MOLASSES
1 tablespoon chopped onion
½ teaspoon salt
1 teaspoon prepared mustard
3 strips bacon
Heat oven to 350° F. (moderate). Heat beans. Stir in molasses, onion, salt, and mustard. Pour into baking pan. Arrange bacon over beans. Bake until bacon is brown and crisp. YIELD: 5 to 6 servings.
BAKED ACORN SQUASH
Acorn squash
¹/₁₆ teaspoon salt
Dash of pepper
¹/₁₆ teaspoon cinnamon
2 whole cloves
2 teaspoons GRANDMA’S MOLASSES
1 teaspoon butter or margarine
Heat oven to 400° F. (moderately hot). Wash squash; split in half, lengthwise, and scrape out seeds. Put the remaining ingredients into each half. Bake 45 minutes, in covered pan, containing 2 inches of hot water. Uncover; bake 15 minutes or until squash is tender and has browned.
Steamed Acorn Squash: Place squash in a large pan about 4 inches deep; pour from 1 to 2 cups water around squash, and cover with metal foil. Cover pan with a tight-fitting lid. Steam over medium heat 20 minutes or until squash is tender.
GLAZED CARROTS AND ONIONS
8 carrots
8 onions
¼ teaspoon salt
Dash of pepper
¼ cup GRANDMA’S MOLASSES
2 tablespoons butter or margarine
Heat oven to 350° F. (moderate). Cook carrots and onions until almost tender in just enough salted water to be absorbed during cooking. Place in casserole. Sprinkle with pepper. Dribble with molasses and dot with butter or margarine. Bake, uncovered, 25 minutes (basting occasionally) until vegetables have browned and are nicely glazed.
YIELD: 4 servings.
Glazed Sweet Potatoes or Squash: Replace carrots and onions with cooked sweet potatoes or parboiled winter squash.
MASHED SWEET POTATO CASSEROLE
3½ cups mashed sweet potatoes
⅓ to ½ cup GRANDMA’S MOLASSES
3 tablespoons butter or margarine, melted
½ teaspoon grated lemon or orange rind
½ teaspoon salt
Marshmallows
Heat oven to 350° F. (moderate). Combine sweet potatoes, molasses, butter or margarine, lemon or orange rind, and salt. Add a little milk if potatoes are too dry. Pour into casserole. Top with marshmallows. Bake 30 minutes or until sweet potatoes are hot and marshmallows have browned.
YIELD: 8 servings.
Logically Molasses....
CAKES
TOPPINGS, FROSTINGS AND SAUCES
COOKIES
PIES
DESSERTS
PLANTATION CAKE
2 cups sifted enriched flour
1 teaspoon salt
1 teaspoon double-acting or 1½ teaspoons cream of tartar baking powder
1½ teaspoons cinnamon
½ cup shortening
½ cup sugar
½ teaspoon soda
1 teaspoon grated lemon rind
½ cup GRANDMA’S MOLASSES
2 eggs
⅔ cup milk
Heat oven to 375° F. (moderate). Sift together first four ingredients. Cream together shortening, sugar, soda, and lemon rind. Add molasses. Stir in ½ cup flour mixture. Beat in eggs. Add milk alternately with remaining flour mixture (about ⅓ of each at a time). Beat ½ minute. Bake 25 minutes or until done in 2 well-greased, lightly floured, round, 8-inch, layer cake pans. Cool; frost as desired.
YIELD: 12 servings.
MARBLE CAKE
2 cups sifted cake flour
1 teaspoon salt
2 teaspoons double-acting or 3 teaspoons cream of tartar baking powder
½ cup shortening
1 cup sugar
1 teaspoon vanilla
2 eggs
⅔ cup milk
¼ cup GRANDMA’S MOLASSES
1 teaspoon cinnamon
¼ teaspoon cloves
Sift together first three ingredients. Cream together shortening, sugar, and vanilla. Beat in eggs. Add milk alternately with flour mixture. Beat ½ minute. Place ⅓ of batter in a small bowl; stir in molasses and spices. Pour light and dark batters alternately into a well-greased, lightly floured, 8-inch, tube cake pan or into a 9x9x2-inch pan. Bake tube cake 1 hour in moderately slow oven (325° F.); the 9x9x2-inch cake 45 minutes in moderate oven (350° F.). Frost as desired.
YIELD: 12 servings.
APPLESAUCE CAKE (one-bowl method)
(Have all ingredients at room temperature)
2 cups sifted cake flour
1 cup sugar
1 teaspoon salt
1 teaspoon double-acting or 1½ teaspoons cream of tartar baking powder
¾ teaspoon soda
¼ teaspoon cinnamon
¼ teaspoon nutmeg
½ cup shortening
⅓ cup GRANDMA’S MOLASSES
1 cup unsweetened applesauce
2 eggs
Heat oven to 375° F. (moderate). Sift first seven ingredients into a mixing bowl. Add shortening, molasses, and applesauce. Mix until all flour is dampened. Beat 2 minutes by hand or electric beater (low speed). Add eggs. Beat 2 more minutes. Bake 25 minutes or until done in 2 well-greased, lightly floured, round, 8-inch, layer-cake pans. Cool; frost with MOLASSES MOCHA FROSTING ([page 11]).
YIELD: 12 servings.
MOLASSES FEATHER CAKE (one-bowl method)
(Have all ingredients at room temperature)
2¼ cups sifted cake flour
½ cup sugar
1 teaspoon double-acting or 1½ teaspoons cream of tartar baking powder
½ teaspoon soda
1 teaspoon salt
½ cup shortening
¾ cup GRANDMA’S MOLASSES
2 eggs
1 teaspoon flavoring
½ cup milk
Heat oven to 375° F. (moderate). Sift first five ingredients into mixing bowl. Add shortening, molasses, eggs, and flavoring. Mix until all flour is dampened. Beat 2 minutes by hand or electric beater (low speed). Add milk. Beat 2 more minutes. Bake 25 minutes or until done in 2 well-greased, lightly floured, round, 8-inch, layer cake pans. Cool; frost as desired.
YIELD: 12 servings.
Spiced Feather Cake: Omit flavoring. Add 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon cloves.
MOLASSES SPONGE CAKE
1 cup sifted cake flour
½ teaspoon salt
5 eggs, separated
½ cup sugar
½ cup GRANDMA’S MOLASSES
1 tablespoon grated orange rind
1½ teaspoons grated lemon rind
2 teaspoons lemon juice
Heat oven to 325° F. (moderately slow). Sift together flour and salt. Beat egg yolks with rotary or electric beater until thick and lemon-colored. Gradually beat in sugar and molasses. Then, by the clock, beat with rotary or electric beater (low speed) an additional 3 minutes. Stir in orange rind, lemon rind and juice. Add flour mixture, ⅓ at a time, mixing each addition until smooth. When all flour has been added, beat until light and fluffy (about ½ minute). Beat egg whites until stiff enough to stand in peaks, but not dry; fold (by hand) into batter. Bake 45 minutes in an ungreased, 9-inch, tube cake pan. Turn cake pan upside down on wire cooler. If cake has not dropped out of pan when cold, loosen from sides with spatula.
YIELD: 12 servings.
DEVIL’S FOOD CAKE
⅔ cup shortening
⅔ cup sugar
1 teaspoon soda
1 teaspoon salt
1 teaspoon vanilla
⅔ cup GRANDMA’S MOLASSES
3 squares bitter chocolate
2 eggs
¾ cup sour milk
1½ cups sifted enriched flour
Heat oven to 375° F. (moderate). Cream together first five ingredients. Stir in molasses. Melt chocolate over hot water; add to shortening-sugar, etc., mixture. Beat in eggs. Add sour milk alternately with flour (about ⅓ of each at a time). Bake 25 minutes or until done in 2 well-greased, lightly floured, round, 8-inch, layer cake pans. Cool; frost as desired.
YIELD: 12 servings.
OLD FASHIONED FRUIT CAKE
(heavy with fruit)
2½ lbs. (6¼ cups) raisins, cut in half
½ lb. (1¼ cups) candied cherries, sliced
½ lb. (1¼ cups) candied pineapple, sliced
½ lb. (2 cups) pecans, coarsely chopped
½ lb. (2 cups) blanched almonds, sliced
¾ lb. (2 cups) citron, thinly sliced
¼ cup sifted enriched flour
use to tenderize fruit:
1 cup GRANDMA’S MOLASSES
½ cup water
Cake Batter:
2 cups sifted enriched flour
¼ teaspoon soda
1½ teaspoons cinnamon
1¼ teaspoons nutmeg
1 teaspoon allspice
½ teaspoon cloves
½ sq. bitter chocolate, melted
1 cup butter or margarine
6 eggs, unbeaten
1¼ cups sugar
½ cup milk
To Freshen and Tenderize Fruit: Heat molasses and water to boiling point. Gradually stir in fruit and nuts to coat each piece with syrup. Slowly cook until all liquid is absorbed by fruit (about 5 minutes). Stir constantly. Place fruit on large platters to completely cool. Stir occasionally. Just before adding fruit to cake batter, mix fruit with the ¼ cup flour.
To Mix Cake: Sift together flour, soda, and spices. Cream together butter or margarine, sugar, and chocolate. Beat in 3 eggs. Stir in ½ cup flour mixture; beat in remaining 3 eggs. Add remaining dry ingredients alternately with milk. Stir in freshened fruit. Line bottoms and sides of 2 greased, tube cake pans, (measuring 8 inches across bottom). Grease paper well. Pour batter into pans. Bake 3 hours in very slow oven (275° F.), keeping a large, flat pan of hot water on rack underneath cakes to prevent them from baking too dry. Turn cakes out on wire cooler; remove brown paper. Store in tightly closed tin box when cold.
YIELD: 8 pounds.
TOPPINGS • FROSTINGS • SAUCES
OLD ENGLISH HARD SAUCE
⅓ cup butter or margarine
2¼ cups sifted confectioners’ sugar
1 tablespoon milk
2 tablespoons GRANDMA’S MOLASSES
1 teaspoon flavoring or ½ teaspoon grated orange rind
Cream butter or margarine until fluffy. Add confectioners’ sugar alternately with milk and molasses. Add flavoring or orange rind.
YIELD: 1⅔ cups hard sauce.
MOLASSES WHIPPED CREAM
½ cup heavy cream
1 tablespoon GRANDMA’S MOLASSES
½ teaspoon vanilla or rum extract
Whip cream until almost stiff. Add molasses and flavoring. Beat until stiff. Serve over hot gingerbread or spice cake.
YIELD: 6 servings.
MOLASSES BUTTER FROSTING
⅓ cup butter or margarine
3 cups sifted confectioners’ sugar
1 egg white, unbeaten
1 teaspoon vanilla, lemon, or rum extract
1 tablespoon GRANDMA’S MOLASSES
2 tablespoons milk
Cream butter or margarine until fluffy. Add 1 cup confectioners’ sugar, egg white, and flavoring. Mix well. Add the remaining confectioners’ sugar alternately with molasses and milk. Mix thoroughly. Spread on tops and sides of two 8-inch layers or on tops of two 9-inch layer cakes.
Chocolate Frosting: Add 3 tablespoons cocoa or 1 square bitter chocolate, melted. Omit flavoring.
Molasses Mocha Frosting: Replace milk with 2 tablespoons cold, double-strength coffee. Omit flavoring.
Orange Frosting: Omit flavoring and milk. Add 2 tablespoons orange juice, 1 teaspoon grated orange rind, and ½ teaspoon grated lemon rind.
BOILED TAFFY FROSTING
2 cups sugar
½ cup water
¼ cup GRANDMA’S MOLASSES
¹/₁₆ teaspoon salt
2 egg whites, beaten
1 teaspoon flavoring
Thoroughly mix first four ingredients in a saucepan. Cook, without stirring, to firm-ball stage (245° F.). Gradually beat hot syrup into egg whites, beaten stiff but not dry. Continue beating until mixture stands in high peaks. Beat in flavoring. (If frosting hardens before spreading, beat in a few drops of hot water). Spread on tops and sides of two 9-inch layers or on tops of 2 dozen cup cakes.
BANANA WHIP TOPPING
1 egg white, unbeaten
2 large ripe bananas
2 tablespoons sugar
⅛ teaspoon salt
1 tablespoon GRANDMA’S MOLASSES
Place all ingredients in a small-bottom mixing bowl. Beat vigorously with an electric or rotary beater until mixture is light and fluffy. Serve at once over squares of hot gingerbread or cake.
YIELD: 8 to 10 servings.
BROWNED BUTTER FROSTING
⅓ cup butter or margarine
3 cups sifted confectioners’ sugar
4 to 5 tablespoons light cream or undiluted evaporated milk