Family Recipes: Now & Then

Selected recipes - some from family, friends and papers, ancestors and unknown sources. No guarantees: some of these are tried-and-true, others are just 'tried' recipes. #history #food

Thursday, July 1, 2010

Molasses Snaps Charity Titus

From Charity Titus (Hauxhurst), grandmother of my great-grandmother, Bertha Charity Hawxhurst
Molasses Snaps

1 c molasses
flour (?)*
1 c brown sugar
scant cup shortening
½ c water
1 Tbs baking soda*

* Grandma Tilton omitted the flour, so you’ll have to guess. I am guessing at the quantity of baking soda-it might be ½ Tbs but the print is unclear.

Preheat oven to 350 degrees F.
Mix all stiff, then roll thin. Bake in 350 oven until slightly brown.
Note at bottom of card is longer than the recipe:
“I was told by my mother (Bertha Hawxhurst Tyson) that because of the unusual keeping qualities of these cookies, when kept in a tightly closed can, they used to have a “National” Snaps Making Day.
She would make up a whole big lard can full at a time, and they would last all winter.
We always had these on hand, and I have made thousands of them.
We always ate these with a glass of cold milk, and they tasted good dunked in milk, too.
In the early days they would store these cans of cookies in the unheated 'parlor' when they had no guests.”
– Elizabeth Charity Tyson (Tilton) Great granddaughter of Charity Titus Hauxhurst.

The woman credited with this recipe, Charity Titus, was born in 1802 and married Ephraim C. Hawxhurst when she was 31 in 1834.
Her son, WE Hauxhurst,  was Elizabeth Tyson's mother's father.
After they were wed, the Ephraim Hawxhurst remained on Long Island and it is possible he gained property through the Titus family.  

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