'Lassus Cakes
My Grandmom's
kitchen was the spot
to spend the day she'd bake -
for tantalizing smells of bread
and pies and yum yum cake.
But, 'lassus cakes were the best of all -
couldn't wait 'til they were done.
I'd sit and watch the oven door,
so I could have first one.
"Now, let it cool a little," she'd say.
Yes, Grandmom's 'lassus
cookies
were us younguns' fav'rit treat.
I've tried to make 'em just like hers,
with her handwrit receipt.
But, somehow mine don't ever seem
to come out like hers did.
So I will feast on mem'ries shared
with a Grandmom and a kid.
-Lillian Arnold Lopez "Pineylore"
Soft 'Lassus Cakes - Take 1 c. sugar, 1 c. Brer Rabbit dark molasses, 1 c. shortening, 1 tsp. salt, ginger and cinnamon, 2 c. flour - mix well. In 1 cup very hot water (held over bowl), dissolve 2 tsp. baking soda. Add with 2 more cups flour. Mix well - Roll on lightly floured board 1/4 inch thick - cut in circles. On greased tins, bake 12 to 15 minutes, moderate. Younguns love to roll the scraps into fat little men, with raisin eyes, nose and buttons.