Jean Flemming of Baltimore is in search of several recipes from her days as a student at Forest Park High School in the mid- to late 1960s. She said the food in the Baltimore school cafeteria was to die for — and probably a big reason why attendance was so high back then. She would love to re-create some of her favorites for her grandchildren and was hoping someone might have the school system’s recipes for the yeast rolls, peanut butter cookies, apple cobbler, peach cobbler or yellow cake.
Molasses Sugar Cookies
Makes 2 1/2 dozen cookies
3/4 cup shortening
1 cup sugar
1/4 cup Brer Rabbit Molasses (or any brand of unsulphured molasses)
1 egg
2 tsp. baking soda
2 cups sifted all-purpose flour
1/2 tsp. cloves
1/2 tsp. ginger
1 tsp. cinnamon
1/2 tsp. salt
Granulated sugar for garnish
Melt shortening in a 3- or 4-quart saucepan over low heat. Remove from heat; let cool. Add sugar, molasses and egg; beat well. Sift together flour, baking soda, cloves, ginger, cinnamon and salt; add to molasses mixture. Mix well; chill.
Form dough into 1-inch balls. Roll balls in granulated sugar and placed on a greased cookie sheet 2 inches apart. Bake in a 375-degree oven for 8 to 10 minutes.
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