Cookies to Cry For

DEAR SOS: Over the last couple of months, you had a few recipes for molasses cookies. However, none comes close to the Mayfield Cry Babies I grew up with. This was my grandmother’s recipe, and she was born in 1889. Among other things, the raisins and sour cream, rather than shortening, set them apart.

--LILITH

DEAR LILITH: Thank you for keeping molasses cookie history alive with the addition of Mayfield Cry Babies. Our readers will love them.

MAYFIELD CRY BABIES

1 cup sugar

1 cup sour cream

1/2 cup molasses

2 eggs

1 teaspoon soda

2 1/2 cups flour

2 teaspoons cinnamon

1/2 teaspoon cloves

1/2 teaspoon nutmeg

1 cup raisins

Scant 1/8 teaspoon salt

Combine sugar, sour cream, molasses, eggs, soda, flour, cinnamon, cloves, nutmeg, raisins and salt. Add more flour if not stiff enough to drop on cookie sheet.

Drop onto cookie sheet by the teaspoonful 2 inches apart and bake at 375 degrees 10 minutes. Store between sheets of wax paper.

6 dozen cookies. Each cookie:

48 calories; 9 mg sodium; 8 mg cholesterol; 1 gram fat; 9 grams carbohydrates; 1 gram protein; 0.04 gram fiber.

Gelatin to Pray For

DEAR SOS: In January, Pamela Mae requested a recipe for a gelatin salad made with a topping. Perhaps this is the one she had in mind. The recipe is taken from the 1962 edition of the United Methodist Church Cook Book in Jackson, Minn.

--ANN

DEAR ANN: There are good recipes in old church recipe books, and this may be more like the one Pamela asked for. We’ll soon find out.

CHURCH GELATIN SALAD

GELATIN SALAD

2 (3-ounce) packages lemon-flavored gelatin

Water

1 (8-ounce) can pineapple tidbits, drained, reserving juice

12 marshmallows, cut up

3 bananas, cubed

Topping

TOPPING

1 cup pineapple juice

1 egg

1 1/2 tablespoons flour

1/2 cup sugar

1/2 cup whipping cream, whipped

Grated Cheddar cheese, optional

GELATIN SALAD

Dissolve gelatin in 2 cups hot water. Add 1 cup cold water, then pineapple, marshmallows and bananas. Pour into baking dish and chill until set.

TOPPING

Combine pineapple juice, egg, flour and sugar. Bring to simmer, stirring, until thick, 1 to 2 minutes. Fold in whipped cream.

Spread Topping on set gelatin. Sprinkle with grated cheese, if desired. Cut into squares to serve.

6 to 8 servings. Each of 8 servings:

233 calories; 26 mg sodium; 47 mg cholesterol; 6 grams fat; 39 grams carbohydrates; 7 grams protein; 0.38 gram fiber.

Dosti is a freelance writer. To order her book “DEAR SOS: Dessert Recipe Requests to the Los Angeles Times,” send a check for $15.95 plus $3.50 shipping and handling to SOS Desserts, Los Angeles Times, Department FS, Box 2348, Chatsworth, CA 91313-9799. Or call (800) 246-4042, 8 a.m. to 5 p.m. Monday to Friday to use Visa or MasterCard. The original “DEAR SOS” cookbook can be ordered in the same manner for the same price.