American Agriculturist, March 22, 1924 
Recipes for Molasses 
Time and Money Saving Household Suggestions 
r “TV/TOL ASSES and sulphur,” the old “Is that the way you sell them all the 
favorite in tonics, is no more, but time?” 
molasses is still a valuable food, since it 
contains heat-producing elements and is 
a splendid laxative. Molasses can be fed 
to growing children with impunity and 
home-made molasses candy is much better 
for them than some of the colored candy 
or the rich chocolate to be found in stores. 
A few recipes may suggest new uses 
to the housewife: 
Molasses Tarts 
Bake the pie crust in muffin tins and 
fill with the following mixture: 
One cup sweet milk; 1 well-beaten egg; 
Yi cup molasses; ] heaping tablespoon 
flour; 1 teaspoon nutmeg; 1 tablespoon 
melted butter. 
Monkey Pie 
Butter and toast the halves of left-over 
biscuits. Place in a buttered pan or 
glass cooking-dish. Into a saucepan put 
a heaping tablespoon of butter and flour. 
When well blended add a cup of molasses 
and let boil up once. Pour over the bis¬ 
cuits and bake until the molasses candies 
somewhat. All children like this simple, 
delicious dish. 
Old-Fashioned Molasses Candy 
One cup mousses; 1 cup sugar; 34 cup 
water; 1 tablespoon butter; 2 tablespoons 
vinegar; pinch of salt. 
Put all ingredients, except the vinegar, 
in a saucepan of large size and boil fast 
until a little of the mixture becomes in¬ 
stantly brittle when dropped in cold 
water. Add the vinegar, let boil about 
two minutes more, and pour on a greased 
pan to cool. As soon as it can be handled, 
pull with buttered fingers until white and 
cut with scissors into small pieces. 
Gingerbread Muffins 
One-half eup sugar; 34 cup molasses; 
34 cup melted butter or lard; 34 teaspoon 
ginger; 34 teaspoon ground cinnamon; 
34 cup watem 2 cups flour; 34 teaspoon 
salt; 1 teaspoon soda; grated rind of an 
orange. 
Cream the butter and sugar, add the 
molasses, water, then the flour, that has 
been sifted with the other ingredients, 
and beat well. Bake in well-greased 
muffin tins in a moderate oven.— Hazel 
Harper Harris. 
Bulk, or Box—Which? 
OW do you buy your groceries? By 
the bulk or by the box? I usually 
purchased mine in any old way, till a 
friend called my attention to the difference 
in the weights and prices. 
For instance, I inquired the price of 
raisins. 
“Fifteen cents per pound, bulk, or 
twenty-five per box,” said the grocery 
man. 
. I looked at the box he gave me and 
noted the weight, only 15 ounces. 
“I'll take the bulk,” I said, thereby 
saving ten cents on the pound. 
I usually buy baking powders in the 
ten-cent boxes, that only hold 10 ounces. 
Now I buy the 25-cent size which holds 
two pounds and it lasts me just about four 
times as long as the small size. 
A box of cream of tartar that contains 
only 134 ounces sells for ten cents here, 
and from a mail ordef house I can procure 
a better quality in the 1 pound size for 
only 39 cents. 
1 he other day a lady in one of our stores 
inquired the price of their eating potatoes. 
One dollar per bushel” she was told. 
You may give me a peck,” she told 
the grocer’s boy. 
That isn’t a peck of potatoes, is it?” 
she asked as she looked at the small sack 
That’s 25 cents worth. Madam,” he 
told her. 
She stepped around to the scales. It 
weighed only four pounds. 
“Yes, when you don’t buy a bushel.” 
“Then I’ll take a bushel and don’t for¬ 
get that sixty pounds is a bushel either.” 
Figure out for yourself the difference! 
“I buy all my extracts in the large 
bottles, that contain eight ounces. The 
amount of extract in the large size would 
fill the small bottle sixteen times. If you 
doubt my word, measure them and see. 
This is Your Department 
E VERY side of the farm woman’s 
busy life—whether it be cooking, 
sewing, care of the children, home 
bureau duties or personal problems— 
is considered in the plans for the 
household pages. 
Since space is limited, not every 
subject can be treated in every issue. 
But none are forgotten, and if you 
do not find the help for which you are 
looking, it can always be obtained for 
the price of a two-cent stamp and 
a letter. 
Whether you want a recipe for 
soap or putting up mushrooms, 
whether you are looking for a new 
style for that pretty silk material or 
a way of making over last year’s 
gingham, whether you need a friendly 
word of advice from Aunt Janet or 
suggestions for the club program or 
church decorations or children’s 
party, you can get it by writing to 
the Household Department of the 
AMERICAN AGRICULTURIST. 
If you want an answer from the 
Household or Fashion Editor, or 
from Aunt Janet, all we ask is that 
you enclose a stamped, self-addressed 
envelope. And always sign your 
name. We will keep it confidential 
if you wish, but it must be signed as 
evidence of good faith. We cannot 
answer anonymous letters in the 
columns of the magazine and we 
always have a few on hand, anony¬ 
mous or with incomplete addresses or 
illegible names, whose writers must 
wonder why we never answered their 
requests. 
State your question clearly, sign 
your name and address in full, en¬ 
close the stamped envelope if you 
want an answer and you will always 
receive a prompt reply from any 
department to which you may write 
for help. 
The large bottle costs one dollar and it 
lasts six months; while the small one 
lasts only one week. 
According to my figures, I save $1 on 
every large bottle. 
My grandmother used to say “A penny 
saved is a penny earned.” How about it 
in your kitchen?— Pauline Carmen. 
While The Iron Is Hot 
T IS well worth while to cultivate the 
habit of using a hot iron while sewing. 
Before cutting out a garment, press 
both the material and the pattern if they 
are pot entirely smooth. A moderately 
warm iron is sufficient unless the material 
is badly wrinkled. This requires but a 
moment and the cutting out will be much 
more satisfactory. 
A little experience will enable one to 
press hems into shape very rapidly and 
more smoothly than can be done by 
hand. If well pressed, it is usually pos¬ 
sible to stitch the hem without pinning 
or basting and so save time further. 
Have the iron as hot as can be used 
without scorching and apply lightly with 
a pressing motion, never pushing ahead 
on the material, which makes an uneven 
hem. With a pile of plain sewing on 
hand, this little trick makes a big differ¬ 
ence in the time required for the work.— 
Alice Margaret Ashton. 
If when peeling onions, you hold them 
under water or over the fire, there 
will be no smarting eyes. 
309 
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