Evening Republican, Volume 18, Number 283, Rensselaer, Jasper County, 1 December 1914 — DISHES LIKED BY ALL [ARTICLE]

DISHES LIKED BY ALL

PREPARATIONS WITH MAPLB SUGAR A 8 FOUNDATION.

Maple Souffle, an Ideal Dessert— Sugar Cake and Maple Mousse Two of the Most Popular Confeo-tions—-Maple Toast. The delicious flavor of pure maple sirup and sugar accounts for its popularity. There are innumerable inviting ways of utilizing it in the daily menu, and the following recipes will prove to the housewife that she should always keep some of the sugar and sirup on her supply shelf; Maple Souffle,-—A cupful of maple sirup and the whites of five eggs are needed for the dish. Partly beat the whites then beat both together; cook until thick, in a double boiler, stirring all the while; when eool pack in salt and ice for three hours. Serve in tall glasses and garnish with candied cherries. Maple Bugar Cake. —Mix together half a cupful of butter, one and onehalf cupfuls of sugar, the whites of six eggs, one cupful of milk, two and onehalf cupfuls of flour, two teaspoonfuls of baking powder and a teaspoonful of vanillla extract. Make the icing as follows: One pound of maple sugar, half a cupful of butter, and enough sweet milk to thicken; boll lentil thick when dropped from the spoon, remove from the fire and beat until it is of the proper consistency to spread- Cover the loaf with it and while it is still soft dot over with blanched almonds.

Maple Mousse-— Mix together the yolks of eight eggs, beatep very light, and one and one-half cupfuls of maple sirup. Put on to heat in a double boiler, when hot stir in the beaten yolks and put back in the boiler to cook until thick. Remove from the fire and when thoroughly cold mix very lightly with two pints of whipped cream. Turn into a mold, pack it in ice and salt and let stand for four hours. Serve in sherbet glasses.

Maple Ice Cream. —Scald in a double boiler a cupful of milk and when hot add three-fourths of a cupful of maple sirup; beat in two eggs until thor--oughly mixed. Return to the double boiler and Btir constantly. As soon as the mixture thickens, strain, allow it to cool, then add a cupful of cream and freeze.

. Serve garnished with bits of ginger or pour nut sauce over it Maple Toast —One or two eggs, onefourth teaspoonful salt, one cupful milk, six to eight slices stale bread. Beat the eggs slightly; add salt and milk and dip the bread in the mixture. Have a hot griddle. Butter each Blice of bread on both sides and fry the bread until a delicate brown on each side. Butter the bread and not the griddle, as is usually done, aB it takes less butter. —Juliet Hite Gallagher in the Mothers’ Magazine.