Mix soda and mola.s.ses. Add other ingredients. Bake in m.u.f.fin pans 20 minutes or loaf 40 minutes.
MAPLE CAKE
1/4 cup fat 1 cup corn syrup 1-1/2 teaspoons mapline 1 egg 1 teaspoon baking powder 1-1/4 cups whole wheat flour 1/4 teaspoon soda 1/4 cup milk 1/2 teaspoon vanilla 1/2 cup coa.r.s.ely cut nuts
Cream fat, syrup and mapline. Add beaten egg. Sift dry ingredients and add alternately with milk. Add flavoring and nuts last. Beat well.
Bake 20 minutes in layer pan. This quant.i.ty makes one layer.
COCOANUT SURPRISE
6 slices of bread cut in half 1/2 cup of milk 1 egg yolk 1 tablespoon corn syrup 2 tablespoons cocoanut Tart jelly
Mix milk, egg yolk and corn syrup. Dip bread in this mixture and brown in frying pan, with small amount of fat. Spread with currant or other tart jelly, preserve or marmalade. Sprinkle with cocoanut and serve as cakes.
SOY BEAN WAFERS
1 cup soy beans, finely chopped 1/2 cup b.u.t.ter or shortening 1/4 cup sugar 1/3 cup corn syrup 1/2 teaspoon lemon or vanilla 1/2 cup flour 1 egg 2 teaspoons baking powder
Soak beans over night, boil for 1 hour. Drain. Cool and put through food-chopper. Cream b.u.t.ter and sugar, add beans, egg. Sift flour with baking powder and add to first mixture. Drop by teaspoonfuls on a baking sheet and bake 8 minutes in a hot oven.
APPLE SPICE CAKE
1/2 cup fat 1/2 cup sugar 1 beaten egg 1/3 cup mola.s.ses 1/2 cup tart apple sauce 1/2 cup raisins, dates, prunes or currants (chopped) 1-1/2 cups flour 1/2 teaspoon allspice 1/4 teaspoon cloves 1/2 teaspoon nutmeg
Cream fat and sugar. Add egg. Alternate dry ingredients (which have been sifted together) with the liquid. Add fruit last. Beat well. Bake as loaf about 15 minutes, or in m.u.f.fin pans about 25 minutes.
CRISP GINGER COOKIES
1 cup of mola.s.ses 2 tablespoons of fat 1 teaspoon soda and 1 teaspoon water (hot) 1 cup of flour 1 tablespoon ginger 1/2 teaspoon cloves 1/2 teaspoon cinnamon 1/2 teaspoon salt About 3 cups flour
Heat mola.s.ses and fat until fat is melted. Sift spices with one cup of flour. Dissolve soda in one teaspoon of hot water. Combine all and add enough more flour to make dough stiff enough to roll out. Bake 12 to 15 minutes in moderate oven.
SOFT CINNAMON COOKIES
1 cup mola.s.ses 2 tablespoons fat 1/2 cup boiling water 1 cup flour 1 teaspoon soda 1/2 teaspoon ginger 2 tablespoons cinnamon 1/8 teaspoon salt 1/2 teaspoon of cloves
Mix mola.s.ses, fat, and boiling water. Sift dry ingredients. Add the liquid. Add enough more flour (about four cups) to make dough stiff enough to roll out. Cut and bake about 15 minutes in moderately hot oven.
WARTIME FRUIT CAKE
1 cup honey or corn syrup 1 tablespoon fat 1 egg 2 cups flour 1 teaspoon cinnamon 1 teaspoon cloves 1/8 teaspoon salt 1 cup chopped dates, figs, prunes or raisins 3/4 teaspoon soda 2/3 cup milk
Cream fat, honey and egg. Sift dry ingredients. Add alternately with milk. Bake in loaf 45 minutes in moderate oven.
HOT WATER GINGER CAKES
1-1/2 cup mola.s.ses 3/4 cup boiling water 2-1/2 cups flour 1-1/8 teaspoons soda 1-1/2 teaspoons ginger 3/4 teaspoon salt 1/4 cup fat
Sift dry ingredients. Mix fat, mola.s.ses and boiling water. Add dry ingredients. Beat briskly for a few minutes, and pour into greased m.u.f.fin pans. Bake twenty to thirty minutes in moderate oven.
SPICED OATMEAL FRUIT CAKES
1-3/4 cups whole wheat flour 3/4 cup cooked oatmeal 2/3 cup corn syrup 1/2 cup raisins, dates, prunes or figs 1/4 teaspoon soda 1/2 teaspoon baking powder 1 teaspoon cinnamon 3 tablespoons fat
Heat the corn syrup and fat. Sift dry ingredients and add to first mixture. Add fruit last. Bake in m.u.f.fin pans for 30 minutes.
FRUIT WONDER CAKES
1 doz. salted wafers 1/3 cup chopped dates 1/3 cup chopped nuts 1 egg white 2 tablespoons corn syrup 1/2 teaspoon vanilla
Beat egg white until very stiff. Add other ingredients and place on the wafers. Place under broiler until a delicate brown.
SUGARLESS CANDIES
FRUIT PASTE
2 teaspoons gelatine 2 tablespoons cold water 1/3 cup corn syrup 2 teaspoons cornstarch 1/4 cup chopped nuts 1/2 cup chopped dates 1/2 cup chopped raisins 1/4 teaspoon vanilla
Mix cornstarch with 1 tablespoon cold water. Heat corn syrup to the boil, add cornstarch and cook for three minutes. Soften the gelatine in two tablespoons cold water for five minutes; stir into the hot syrup after taking from fire. When gelatine has dissolved add the fruit and nuts and flavoring. Chill, cut in squares, and roll each in powdered sugar.
WARTIME TAFFY
2 cups corn syrup 1/2 teaspoon soda 1 teaspoon water 2 tablespoons vinegar
Boil the syrup for fifteen minutes, then add the soda. Cook until a little snaps brittle when dropped in cold water. Add the vinegar when this stage is reached and pour into oiled pans. When cool enough to handle, pull until white; make into inch-thick rolls and clip off into neat mouthfuls with oiled scissors, or chill and break into irregular pieces when cold.
PEANUT BRITTLE
1 cup corn syrup 1 tablespoon fat 1 cup peanuts
Boil syrup and fat until brittle when tested in cold water. Grease a pan, sprinkle the roasted and sh.e.l.led peanuts in it, making an even distribution, then turn in the syrup. When almost cold mark into squares. Cocoanut, puffed wheat or puffed rice may be used for candy instead of peanuts.