Evening Republican, Volume 16, Number 288, Rensselaer, Jasper County, 3 December 1912 — Molasses Cornballs. [ARTICLE]

Molasses Cornballs.

For a family of five buy two pounds of corn on the cob, or one pound all shelled. After popping pick it over and remove all hard kernels. For the/ sirup use two cups of molasses and one-half cup of white sugar and boll until hard, when a few drops are put in cold water, then add a piece of butter size of a walnut and a quarter of a teaspoonful of soda. Pour over the corn and stir thoroughly. Butter the hands and while the corn is warm form Into balls. You will have to work quickly as they cool fast. This makes anywhere from two to three dozen cornballs, according to the size you make them.