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Show Some Molasses Recipes By NELLIE MAXWELL The mother of Goethe wrote: "I always seek the good thnt is In people and leave the bad to Him who made mankind and knows how to round off the corners." Out of the Molasses Keg IOST of us think of molasses as an old-fashioned sirup which was used in grandmother's day to sweeten the ginger bread, cookies and juicy pies, that gave an aroma to her pantry which we never forget. for-get. However, molasses goes back much farther than grandmother's pantry, for our Puritan grandparents grandpar-ents used molasses In all their cookery, and the full molasses keg was a large part of the food equip ment It was eaten with mush and cereals, on griddle cakes and all kinds of bread, sweetened dried apple ap-ple pies, baked ham, cakes and puddings, pud-dings, as there was no sugar in those days, such as we commonly use now. Molasses being the product of the South, has its delectable dishes which have been handed down to us from generation to generation. The following are a few worth keeping, as they are choice Louisiana Pudding. Take one-half one-half cupful of well-washed rice, four cupfuls of milk, one-half cupful cup-ful of raisins, one-half cupful of New Orleans molasses, one-half tea-spoonful tea-spoonful of each of cinnamon and snlt Mix well and bake two and one-half hours, stirring often during the first hour of baking. On the last stirring add two tablespoonfuls of butter. Southern Waffles. Sift one pint of Hour, with three teaspoonfuls of baking powder, one-half teaspoon-ful teaspoon-ful of salt, then add one and one-fourth one-fourth cupfuls of milk, two eggs, whites and yolks beaten separately, mix and beat well, theu add two tablespoonfuls of melted butter. Add more milk if the batter seems too thick. Serve with New Orleaus molasses. Creole Sauce. Cook one cupful of molasses and two tablespoonfuls of butter together for five minutes. Take from the fire and add the juice of two lemons. Serve as a sauce for cottage pudding. ((c). 1930. Western Newspaper Union.) |