Evening Republican, Volume 18, Number 153, Rensselaer, Jasper County, 30 June 1914 — MAPLE SUGAR COOKERY [ARTICLE]

MAPLE SUGAR COOKERY

ANY NUMBER OF DISHES POSSIBLE WITH THIS SWEET. Ever a Welcome Addition to the Menu at This Time—Apples Baked With the Sirup Will Be Appres elated by All. There are ever so many ways of using maple sirup and sugar other, than merely serving them au naturel, and these goodies which I am going to describe to you will be welcomed by the family enthusiastically.. No matter how good the winter menu has been, it grows a little trite as warm weather comes on, and a new sweet is a delightful change. Maple Ice Cream.—To make it beat four eggs till foamy, boil one cup of maple sirup till rather thick; stir into the eggs and cool, then add two cups of whipped cream. Stir all together, freeze and serve. A half-cupful of pecan meats broken and added to the? cream makes a delicious variation. Baked Apples With Maple Sirup.— Pare and core tart apples, in each cavity place a nut meat. Pour one cup of maple sirup over the apples and bake till tender. Serve with whipped or plain cream. Maple Cake. —One-half cupful maple sirup, half cupful of sugar, one-third cupful of butter, half-cupful of sour milk, V& cupfuls of flour, teaspoonful of soda, one egg. Beat the soda into the sour milk, cream the butter and sugar, then beat in the egg; add sour milk and sirup, lastly the flour; bake in sheets. Maple Bread Pudding.—Make a bread pudding after your favorite recipe, using maple sugar or maple sirup l in place of granulated sugar. It is necessary to use a little mote maple sugar than granulated, in order to sweeten the pudding sufficiently. Bake and serve hot with maple sauce. Maple Caramels. —Break one pound of maple sugar in bits and boll in one pint of milk till it hardens in cold water. Add a piece of butter size of a walnut and pour into greaeed pans to s cool. Maple Custard.—Two eggs, one pint of milk, three-fourths cupful of maple sirup; scald milk and sirup and beat the eggs thoroughly, pour hot milk over the eggs and stir well; return to the fire till thick. Be careful not to boll after the eggs have been added or the custard will curdle. Maple Mousse.—Half a cupful of maple sirup and one pint of thick cream are the only ingredients required for this delicious dessert; whip the cream to a stiff froth and add the sirup. Pack in a mold and place in ice and salt till frozen.