1 lg. teacup thick dark molasses, unsulphured
12 slices very thin bread, crusts cut off
A piece of butter, size of an egg
Pitcher of cold heavy cream

Melt butter in skillet over medium heat. Add molasses and bring to a boil. Put in 3 or 4 slices of bread and let them "sizzle" for about 2 minutes. Remove slices one at a time with a spatula and place on a sheet of waxed paper.

Put more bread slices in pan and while they are "sizzling" the first slices will be cool enough to handle and form into rolls. Place rolls on a lightly buttered serving plate. Cool in icebox. Serve with a pitcher of heavy cream. They are very rich. 12 rolls. This recipe is 100 years old.