Evening Republican, Volume 17, Number 134, Rensselaer, Jasper County, 5 June 1913 — WITH THE FLAVOR OF MAPLE [ARTICLE]

WITH THE FLAVOR OF MAPLE

Many Delicious Confections Are ta Order for Those Fond of This f r Delicious Sweet.

The maple sugar season having arrived, many will be glad to learn about confections of which this delicious sweet is a part. For maple sugar cake, take one cup granulated sugar, yolks of two eggs, one rounding teaspoon of butter; cream together. Add one-half teaspoonful of soda dissolved in three-quarters of a cup of water. Stir well, then add one and one-half cups of flour and one teaspoonful of cream of tartar. Beat well and bake in three layers. Maple sugar frosting: One and one-half cups of maple syrup; boil in aa saucepan until it spins a thread. Take from Are and slowly add the beaten white of one egg. Stir until thick and cold. Put between the layers and on top. j To make maple gingerbread, take one cupful of boiling water, add two tablespoonfuls of butter and one cupful of maple syrup. Sift two cupfuls of flour with one-half teaspoonful of ginger, one-half teaspoonful of salt and three teaspoonfuls of bakl£A° w * der. Beat into the maple mixture. Add one beaten egg and bake 40 minutes in a medium hot oven. For maple spice drops, to one cupful of maple syrup add the well-beat-en yolks of three eggs, one-half cupful of butter, one-half cupful of milk, one fourth teaspoonful each of ground nutmeg, cloves and cinnamon. Add three teaspoonfuls of baking powder, and one-half teaspoonful of salt sifted with flour enough to make a dough stiff enough to drop in small spoonfuls on buttered tins. Bake in a quick oven.