1¼ cups sifted enriched flour ½ teaspoon soda ½ teaspoon salt ½ teaspoon cinnamon ½ cup shortening ¼ cup sugar ½ cup GRANDMA’S MOLASSES ½ teaspoon vanilla ½ cup chopped nuts 1 package chocolate bits
Heat oven to 350° F. (moderate). Sift together first four ingredients. Cream shortening, sugar, and molasses. Beat in egg and vanilla. Gradually stir in flour mixture. Add nuts and chocolate bits. Drop from teaspoon onto lightly greased cooky sheets. Bake 10 minutes. Cool. Store in tightly closed tin box.
1 cup sugar ½ cup GRANDMA’S MOLASSES 3 tablespoons butter _or_ margarine ½ teaspoon salt ½ cup water
Combine all ingredients in a 2-quart saucepan. Stir until sugar is dissolved. Cook slowly to hard-crack stage (290° F.) or until syrup, when dropped in cold water, forms a hard, stiff ball. Drop from tablespoon onto end of wooden skewers arranged on buttered pan. Remove from pan when cold.
1 cup GRANDMA’S MOLASSES 1 cup sugar 1 tablespoon butter _or_ margarine
Combine all ingredients in a 2-quart saucepan. Stir until sugar is dissolved. Cook over medium heat until syrup, when dropped in very cold water, separates into threads which are hard but not brittle (270° F.). Stir constantly. Pour onto greased cooky pan or platter. As edges cool, fold toward center or they will harden before center is ready to pull. (DO NOT DISTURB THAT PART OF TAFFY WHICH HAS NOT COOLED OR CANDY WILL STICK TO PAN). Fold into ball when candy is cool enough to handle. Pull with lightly buttered fingers until candy is light in color. Stretch into a long rope, ½ inch wide. Cut into 1-inch pieces. Wrap each piece of taffy in waxed paper.
1½ cups GRANDMA’S MOLASSES ¾ cup sugar 1 tablespoon butter _or_ margarine 4 quarts popped corn
Mix first three ingredients in a 2-quart saucepan. Stir to dissolve sugar. Cook over medium heat until syrup, when dropped in very cold water, separates into threads which are hard but not brittle (270° F.). Stir constantly. Pour syrup over popped corn, stirring to coat each kernel with syrup. Shape into balls with lightly buttered hands when cool enough to handle. Wrap each ball in waxed paper.
_Cracker Jack_: Add 2 cups roasted peanuts to popcorn before adding syrup.
_Puff Balls_: Replace popcorn with 1 large box rice krispies, puffed wheat, or puffed rice.