One of the common ingredients found in kitchens of days past would be molasses. Our grandmothers used it more than we do today, but it is still widely available. Molasses is a byproduct of the sugar refining process. It is a thick syrup ranging in color from light to dark brown. There are three grades of molasses in use today: light, dark and blackstrap. Light is the mildest in flavor and color as it has been refined the least. The dark molasses has had more of the sucrose refined from it so it has more flavor and color. Next is blackstrap. It has been refined as much as it can be, leaving a very dark, bitter and far less sweet product. However, blackstrap molasses is a source of calcium, magnesium, potassium and iron. One tablespoon provides up to 20 percent of the daily value of each of these nutrients. It is often sold as a health supplement. Blackstrap is also used in the manufacture of dairy cattle feed and for industrial uses.

Molasses is what gives brown sugar its flavor and color and is probably why we don't use as much molasses as Grandma did. It is already premixed with the sugar for us. This makes the very sticky, thick molasses easier to handle and gives us a more consistent end product. This recipe did not specify which grade of molasses to use, so I used the light. If you want a stronger flavor, use the dark molasses.

On another culinary note, molasses is the base material for making rum and rum is occasionally used in cooking. Not to mention Piña Coladas.

Grease a loaf pan, 9 x 5 x 3 or 8½ x 4½ x 2½ inches. Combine boiling water, oats, shortening, molasses and salt in a large mixer bowl. Cool to lukewarm. Dissolve yeast in warm water. Add yeast, egg and 1½ cups of the flour to the oat mixture. Beat 2 minutes on medium speed. Stir in the remaining flour until smooth. Spread the batter evenly in the pan. The batter will be sticky. Smooth and pat into shape with well-floured hands. Let rise in a warm place until the batter is 1 inch from the top of the 9-inch pan or reaches the top of the 8½-inch pan, about 1½ hours. Preheat oven to 375 degrees. Bake 50 to 55 minutes or until the loaf is brown and sounds hollow when tapped (If the loaf is browning too quickly, cover with foil for the last 15 minutes of baking). Remove from the pan and cool on a wire rack. For a softer top crust, brush with butter or shortening right after the loaf comes out of the oven.