Logically Molasses.... BEVERAGES • SPREADS • FRENCH DRESSING
Reading edition
MOLASSES MILK SHAKE
Stir 1 tablespoon GRANDMA’S MOLASSES into 1 cup cold milk. Serve at once.
HOT SPICED MILK
1 tablespoon GRANDMA’S MOLASSES 1 cup milk Dash of allspice and cinnamon Nutmeg
Combine first four ingredients in saucepan. Heat thoroughly and pour into cup. Dust with nutmeg. Serve at once.
MOLASSES BANANA MILK SHAKE
1 fully ripened banana ¾ cup of milk 1 to 2 tablespoons GRANDMA’S MOLASSES Dash of salt
Mash banana until creamy and smooth. Add remaining ingredients. Mix well. Serve at once.
ALWAYS-READY MOLASSES SPREAD
1 cup butter or margarine 1 cup GRANDMA’S MOLASSES 1 egg yolk
Cream butter or margarine until soft. Add molasses and egg yolk; mix until blended. Serve over pancakes, waffles, or slices of bread (heat under broiler if desired). Store in covered jar in refrigerator. Stir mixture thoroughly just before spreading.
YIELD: 2 cups spread.
CREAMY FRENCH DRESSING
1 teaspoon salt 1 teaspoon paprika ½ teaspoon dry mustard ⅛ teaspoon pepper 2 teaspoons grated onion 1 clove garlic 2 cups salad oil ¼ cup GRANDMA’S MOLASSES ¼ cup catsup ¾ cup vinegar 1 small or ½ large egg white
Combine first seven ingredients; let stand one hour. Add remaining ingredients and beat vigorously with rotary egg beater.
YIELD: 3 cups salad dressing.
Plain French Dressing: Omit egg white.
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