Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1902-03-18


into shavings, or much better way is to
put it through meat chopper, then
spread thin slices of entire wheat bread
with butter, then with the sugar soften
ed with cream. A sprinkle of Drowned
and chopped almonds will improve it.
This will be dainty acquisition for the
afternoon tea or the picnic lunch.
MAPLE CREAM.
Mix two tablespoonfuls of maple sugar
into the unbeaten whites of three eggs;
stir constantly while adding two cupfuls
of hot milk; fill wet custard cups two
thirds full with this mixture, and bake
them about thirty minutes; when cold
turn them out on pretty glass dish,
sprinkle them generously with maple
sugar, and surround with whipped
cream. OF course, these should be set
| in pan of hot water to bake.
MAPLE CUsTARD PIE.
| Mix one-half cupful of scraped maple
sugar with one level tablespoonful of
flour and three eggs slightly beaten; add
one half teaspoonful of butter and one
quart of milk; fill deep pastry-lined
pan, and bake half an hour; dust slightly
with nutmeg just before baking. This is
| delicious.
MAPLE TAPIoCA.
Mix two tablespoonfuls of maple sugar
with one-half cupful of tapiOca; either
soak this in cold water for an hour or
use the instantaneous kind, add tiny
piece of butter and one quart of hot
milk; cook this in double boiler until
it thickens, then add three beaten eggs,
dash of cinnamon, and turn into a
well buttered pudding dish and brown
in the oven; serve either hot or cold
with maple sugar and cream.
MAPLE JUNKET.
Dissolve one tablet of junket Gunket
tablets may be bought by the roll like
lozenges) in very little cold water; add
to this ore quart of hot milk-not too
hot, however-then add three table
spoonfuls of maple sugar; stir until
thoroughly dissolved, pour into glass
dish, and serve bountifully with maple
sugar and cream. A most simple and
wholesome dessert which the children
will appreciate.
APPLE CHAkTEUSE WITH MAPLE SAUCE.
A charteuse is a dish in which one
kind of food is entirely concealed by an
other. This one is of apples; pare, core
and steam until tender, then fill the core
holes with maple sugar and a slight
favoring of cinnamon; cover each one
with boiled rice, wrap in cheese-clOth
and steam twenty minutes; remove the
i NTH rNlQ m n q
maple sauce.
MAPLE SAUCE.
Boil one cupful of maple syrup few
moments, skim and add one-half cupful
of fresh butter, which has been rubbed
smooth with one tablespoonful of flour;
boil again just enough to cook the flour,
remove from the fire and serve hot.
MAPLE BoNBoNs.
Use two cupfuls of maple sugar, one
cupful of water and one-eighth of tea
spoonful of cream of tartar. The same
care should be used in making candy of
maple sugar as of granulated sugar,
which means that the sugar and water
should not be stirred after it is dissolved,
and that the sides of the pan should be
wiped down constantly to prevent 1t
granting. The contents should not be
stirred while it is boiling; the washing
down process can be done with brush
or a sponge wet with cold water. 1t
should cook in five or six minutes. If a
bit dropped in cod water will harden it
is done. 1t should then be poured on to
a marble slab or large platter slightly
buttered. When nearly cool, but yet
soft, it should be stirred with wooden
spoon until creamy, then kneaded. This
is fondant, and if it is left to cool several
hours it can be reheated and made into
several different kinds of candy.
| MAPLE DROPS.
| Warm this fondant and drop from
la spoon on to paraffine paper. Put a
pecan nut or candied cherry in the
centre of each one.
MAPLE CARAMELs.
Cook one cupful of thick maple syrup
with three-fourths of cupful of cream
until it will harden in cold water, then
turn it on to a slightly creased platter,
and when nearly cold cut it into
squares.
FOR THE JACK WAX PARTY.
Boil clear syrup without stirring, until
it brittles in water, then pour it over
snow. Crackers and olives should be
passed with the snow pans just to take
the edge off the sweet. Coffee, too, is
good.-Woman's Home Companion.