“ Cut in butter or margarine with fingers or pastry blender to resemble coarse meal. Combine molasses and eggs; stir into flour-butter mixture. Chill dough overnight or until ready to bake. Roll dough 1/16 inch thick on board dusted with confectioners’ sugar. Shape with cooky cutters. Place on greased cooky sheets. Mix sugar and cinnamon; sprinkle lightly over unbaked cookies. Bake in moderately hot oven (400° F.) 6 to 7 minutes or until edges have lightly browned. Cool. ”

“ 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, 1⁄3 at a time, mixing each addition until smooth. When all flour has been added, beat until light and fluffy (about 1⁄2 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. ”

“ 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. ”

“ Spread apples in 9-inch pie pan lined with unbaked pastry. Sprinkle apples with mixture of sugar, flour, salt, nutmeg, and lemon rind. Dribble molasses and lemon juice over apples; dot with butter. Cover with remaining pastry rolled 1⁄8 inch thick; trim, seal, and flute edge. Cut a gash in top crust to allow for escape of steam. Bake 10 minutes in hot oven (450° F.) ; reduce heat to moderate (350° F.) and bake 30 to 40 minutes or until apples are tender.
YIELD: 6 servings.
[1] If apples are not juicy, omit flour. However, if apples are very juicy, use 5 tablespoons flour. ”

“ Cook over boiling water until mixture is thick, clear, and smooth, stirring constantly. Mix eggs and molasses; slowly add to hot mixture. Cook over hot water until pudding is thick, stirring constantly. Stir in butter or margarine and vanilla. ”

“ Sweet Potato Pie: Reduce sugar to 1⁄2 cup; replace pumpkin or squash with mashed sweet potatoes.
SHOO-FLY PIE
11⁄4 cups sifted enriched flour
1⁄2 cup sugar
1⁄2 teaspoon nutmeg
1 teaspoon cinnamon
1⁄3 cup butter or margarine
3⁄4 cup GRANDMA’S MOLASSES
3⁄4 cup cold water
1⁄2 teaspoon soda
9-inch, unbaked pie crust
Heat oven to 450° F. (hot) . ”

“ 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.
12 BANANA WHIP TOPPING
1 egg white, unbeaten
2 large ripe bananas
2 tablespoons sugar
1⁄8 teaspoon salt
1 tablespoon GRANDMA’S MOLASSES
Place all ingredients in a small-bottom mixing bowl. ”