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Show Molasses Hot Breads Rival Dessert f : ; f . sir - - Jl i' J ) j - ' Homrmade bran mufTins and brown bread, fragrant of molasses and sf-rved hot, are cnouph to make a forson pass up dessert. They frivc a special touch to an otherwise simple meal. Cereals and unsulphurcd molasses, staples on the pantry shelf, present themselves anew as hot breads. The bran muffins and brown bread with their whole prain or enriched cereals provide significant H vitaDiins and iron and help out with protein. Unsulphurcd molasses tfives them a taffy flavor delight, and count on this sweetener for its energy values as well as its excellent source of iron. Molasses Bran Mil dins tt cup shortening :'i cup milk U cup unsulphurcd molasses 1 cup sifted all-purpose flour 1 egg 2' teaspoons baking powder 1 cup bran 'a teaspoon salt '.i cup finely cut dates Hlend together shortening and unsulphurcd molasses. Add cr,.r; beat well. Stir in bran and milk; let stand until most, of moisture is taken up. Sift together Hour, baking powder and salt. Add t'i tnolu-'-s mixture with dates, stir only until blended. Fill greased im.lliii pans -j f.ill. ISake in moderate oven (o,")0 "F.) 30 minutes. YIELD: 12 small muffins. Molasses Iirown lircad 1 cup sifted all-purpose flour 2 cups corn meal 2 teaspoons baking soda 1 cup unsulphun d molasses 1 teaspoon salt 2 cups sour milk 1 cup (juick rolled oats 1 cup raisins Sift together flour, soda and salt. Add quick rolled oats and corn meal; reserve U cup in which to coat raisins. Gtir in unsulphured molasses and sour milk. Mix raisins with i cup dry mixture; ad I to batter and mix well. Turn into 4 greased So. '2 cans, riling each 2.i full. Cover with metal foil or 2 layers of brown paper tied in (dace v ith strong cord. Place on rack in large kettle with tight fitting c .er. i our in boiling water to approximately ' a of the height of can. Steavi 2 Is '.'.;;. Y1RI.D- .1 loaves. |