Fall Recipes from Yesteryear (circa 1800)
Revised for today's cooks

I pulled some of my recipes I've saved as appropriate in historical novels. These are especially good for autumn when we think of apples, pumpkins, persimmons, and spices.

Molasses Cookies 

3 ounces butter or margarine
3 ounces Crisco-style shortening
1 pint dark molasses
1/2 pound light brown sugar
1 rounded tablespoon soda
1/4 cup very hot water
2 pounds flour
1 teaspoon cloves
1 tablespoon ginger
1 tablespoon cinnamon.

Melt butter and shortening until it bubbles. Add sugar and stir in molasses. Dissolve soda in the 1/4 cup boiling hot water and add. Sift in flour. Add spices. The dough should be stiff enough to roll but cover and let set overnight. Do not refrigerate. On a floured board roll the dough as thin as possible (covering with a cloth may help), Cut with cookie cutters and place on a greased or sprayed cookie sheet. Bake at 275 degrees for exactly ten minutes. Let cool before removing them from the pan. Makes about 3 pounds of cookies.

Gingerbread 

3/4 cup butter or margarine
1 1/2 cups molasses
3/4 cup sugar
3 1/4 cups sifted flour
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1 tablespoon soda
1 cup hot water
3 beaten eggs
Cream shortening and sugar together. Add molasses and stir. Sift flour and spices together. Add dry ingredients slowly and blend. Stir in beaten eggs. Place in a greased and floured loaf pan about 12" long. Bake at 350 degrees for about 30 minutes.

Pumpkin Muffins
1/3 cup soft butter or margarine
1/4 cup molasses

3/4 cup light brown sugar
2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoons salt (optional)
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/3 cup raisins (optional)
2 beaten eggs
1/2 cup milk
1 cup cooked pumpkin puree (canned will work)
Sift together dry ingredients and add raisins. Cream sugar, butter and molasses. Add milk, eggs, and pumpkin and blend well. Fold in dry mixture until flour disappears. Do not beat or over mix. Fill greased muffin pans or cupcake papers (spray lightly will oil). Bake at 375 degrees for about 17 minutes. Makes 12 or more large muffins.

Apple Betty

8 - 10 cups peeled apple wedges
1 cup light brown sugar
1 cup regular white sugar
1/2 cup raisins (optional)
1/2 teaspoon ginger
1 teaspoon cinnamon
2 tablespoons cornstarch or flour
1/4 cup water
Bring all except flour to a boil. Add flour or cornstarch and stir. Simmer until thickens. Pour into a buttered baking dish. Add topping below. Bake at 450 degrees for 35 minutes or until done.
Topping
Mix together 1 cup light brown sugar, three cups finely ground bread crumbs, and 3/4 stick melted butter or margarine. Add to top of apples.
(This is also wonderful served warm with vanilla ice cream or whipped cream)