Modern Screen (Dec 1942 - May 1943)

BRITTON GINGERCAKES 2% cups sifted flour Vs teaspoon soda % teaspoon salt 1 teaspoon cinnamon iy2 teaspoons ginger % teaspoon ground cloves % cup shortening % cup sugar 1 egg, beaten 1 cup molasses 1 cup hot water Sift flour, measure; add soda, salt and spices and sift together twice. Cream shortening thoroughly, add sugar gradually, creaming well together. Add beaten egg, mix thoroughly. Add sifted dry ingredients alternately with the combined water and molasses. Fill well-greased muffin pans 2/3 full. Bake in moderate oven (375°F.) 20-25 minutes, or until cake tester comes out clean. OLD FASHIONED TAFFY 2 cups New Orleans molasses 1 cup sugar 2 tablespoons butter 1 tablespoon vinegar Place ingredients in heavy kettle (preferably one of iron or granite). Bring to a boil, stirring constantly; then continue boiling, without stirring, until a little of mixture becomes brittle in cold water (260°F. on candy thermometer). Pour into buttered pan. When cool enough to handle, butter your hands and pull candy until light-colored and hard — about 10 minutes. Pull out into thin strips, cut with buttered scissors. Cool on greased cookie sheet, wrap each piece in waxed paper. CANNON BALLS 2 quarts popped corn, or an equal quantity of ready-to-eat crisp rice or wheat breakfast cereal % cup molasses % cup sugar % cup corn syrup % cup boiling water % teaspoon vinegar % teaspoon salt 2 teaspoons vanilla 3 teaspoons butter Place freshly popped corn, or breakfast cereal which has been crisped in the oven, in large buttered bowl. Combine molasses, sugar, corn syrup, water and vinegar in heavy kettle. Bring to a boil slowly, stirring constantly. Cover and simmer for 5 minutes. Uncover and boil, stirring only occasionally, until a little mixture becomes brittle when dropped in cold water (260° F. on candy thermometer). Remove from heat, add salt, vanilla and 2 teaspoons of the butter. Pour immediately over contents of bowl, mix well with fork or large spoon. As soon as mixture is cool enough to handle, form it into balls with hands greased with remaining butter. Wrap each ball separately in colored cellophane. HONEY BARS 1 cup mild flavored honey 3 eggs, well beaten % cup melted vegetable shortening 1-1/3 cups sifted flour 1 teaspoon baking powder % teaspoon salt 1 pound dates, chopped 1 cup chopped nut meats 1 teaspoon grated lemon rind 1 teaspoon vanilla Combine honey, beaten eggs and melted shortening. Gradually add flour sifted with baking powder and salt. Stir in dates and nuts with the last of the flour mixture. Add lemon rind and vanilla. Spread thin in long, shallow tin which has been greased and lined with waxed paper. Bake in moderate oven (350° F.) 15-20 minutes. Cut into %-inch-wide strips. DECEMBER, 1942 FELS NAPTHA Beauty Bath" The lady knows her laundry . . . she knows Fels-Naptha Soap will change that basket of limp, bedraggled 'wash' into clothes so crisp and fragrant it makes a person perk up just to put them on. She knows another thing ... a Fels-Naptha washday won't leave her a limp, bedraggled woman. That tireless washing team — gentle, active naptha and richer, golden soap — takes the work out of washing as surely as it gets dirt out of clothes. How long since you've washed with Fels-Naptha Soap? Today's Fels-Naptha is milder, quicker-sudsing. A better washday and household helper than ever. And — Bar or Chips — a better value for your money! Golden bar or Golden chips. FELS NAPTHA banishesTattle-Tale Gray" 15