Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-05-19
able and Kitchen.
Uses to Which Maple Sugar May Be
10 al

| cSso0Sc SUNNI Adlurd source from WHICH
form OF sugar may be obtained direct from
natures laboratory we must conclude that
1t is one of the Essential foods required for
mans daily use. q
Sugars are one of the carbonaceous
foods-containing much carbon-they con-
tain hydrogen and oxygen in proportion to
form water, and about the same amount
OF carbon They may, therefore, be re-
garded as water, with carbon diffused
through 1t. Sugar aids in the digestion and
may pc converted into fat-in Turkey the
ladies' OF the harem are fed on honey,
sweets and thick cruel to make fesh-as
TINS is the distinguishing mark of beauty.
On the sugar plantations the negro laborers
grow iat during the sugar-making season.
Ihat the latter do not suffer because of the
development of heat from this source is
perhaps due to their active employment as
well as to the fact that carbOnaceOus ma
as well as heat. Maple sugar is strictly a
North American product The sugar maple
(acer saccharinum) abounds in the United
states and Canada, and in the early spring
the trees yield quite large quantity of
sap or juice This is obtained by tapping
or boring the bark of the larger trees just
pelore the buds start and inserting wooden
spies, upon which the sap buckets are
hung to catch the juice as 1t exudes. The
running Of the sap begins about the
| first week in March and continues until the
warmth Is sufficient to start the buds and
t reagd i, After this the quality Of sap
on weather is during the period of alter
nate short thaws and freezing spells.
In the maple sugar belt the announce
ment of 1.-THE rum of the sap is the COM
mencement of social features which are
hailed with delight by young and old, as
II furnishes an opportunity for festive gath
erfngs which are not too common occur
renee In some farming sections.
Not the least nlaa SAINT authorization to all
concerned is the income derived from the
sale OF this product, which is sure of a
ready market. The sap needs no purifica-
ton or decolorizing. and may be prepared
directly for the market by simple process
OF boiling down. which is done over large
camp fires In the woods. The thick. de-
l1c1ously Favored maple molasses Is the
sap condensed by boiling in large kettles
over these fires or by evaporation in pans,
or boiled to just the right degree to make
the never-to- be-forgotten sweetmeat sold
In the st. Johns N. B., markets, in boxes
OF birch bark, stripped fresh from the trees
and filled with the "taffy." The boiling
may be continued until the syrup is con-
densed into sugar in both crystalline and
non-crystalline form. This is run into molds
to form solid cakes of various sizes. The
characteristic flavor of maple sugar bars
1t from some table uses. but makes it
greatly to be desired for many delicious
corrections and dainty desserts. and who
that has ever been blessed to once have
partaken of the combination can resist the
potent charm of waffle-tender, melting,
ETHEREAL and golden, with their rich glaze Of
golden-brown maple syrup.
Maple Sugar Sauce.
Put cup of maple syrup over the fire
and when 1t begins to simmer skim it care
fully, then add level tablespoonful of but
ter and one of cornstarch or -four rubbed
together to cream. with a grating of nut
meg, stir until 1t boils up, then serve; half
a cup of hot cream may be mixed with the
syrup just before removing from the fire
Tor change The plain sauce is nice served
with vanilla ice cream. same chocolate
sauce.
Maple Custard.
Break four eggs into saucepan and beat
them a few minutes; then add a cup of
rolled maple sugar, one tablespoon of corn
starch, a pinch of salt and a grating Of
nutmeg. Beat together until smooth and
thick, then stir in one quart of warmed
milk and when thoroughly mixed pour into
baking dish; set this in pan of hot
water and bake in a moderate oven until
the custard is firm in the center.
Little Maple Custards.
Make a plain egg custard mixture with
eggs, milk and a pinch Of salt. Put little
maple sugar or very thick maple syrup on
to boil and reduce until it is brittle, when a
little is dropped in cold water. Stir 1t so
it will not burn while boiling. Pour lit
tie in the bottom of each custard cup and
let 1t harden before the custard mixture is
poured In. Bake the cuStards in a moder-
ate oven until they are set, then turn them
out while hot and allow the maple syrup
sauce to run over and around them and
serve at once.
Maple Hard Sauce.
Pound and roll a cup of maple sugar as
fine as possible, then beat with half a cup
of butter until creamy and light Add
teaspoon of vanilla or little brandy and
the white of two eggs; beat again until
foamy; pile high in a small. stemmed glass
dish dust with a little nutmeg and set on
ice to harden.
Maple Cream.
Beat the yolks of four eggs until light,
then add slowly, while heating constantly,
a cup of thick, hot maple syrup Stir and
cook the mixture in double boiler until
it is thick enough to coat the blade of a
silver knife. Halve half an ounce Of gela-
tine soaked in half cup of cold water
and dissolved over boiling water; stir this
into the custard and when thoroughly
mixed turn into basin set in cracked ice.
Stir until it begins to thicken and then fold
in one and one-half pints Of cream whipped
to froth. Turn into fancy mold and set
on Ice to harden.
Maple Cream, Frozen.
Beat the yolks of two eggs until light
and add a cup of hot maple syrup, stirring
constantly; return to double boiler and stir
and cook until the mixture thickens. Let
cool, then add a cup Of whipped cream ana
pack and freeze
Maple Cake.
Beat one cup of granulated sugar to
cream with two ounces of butter; add the
beaten yolks of two eggs and the whites
of one Sift two teaspoons of baking pow
der with two scant cups of sifted -FOUR add
to the other materials. alternating with half
a cup of milk. Bake in two layers and ice
with the following: Boil a cup of maple
syrup until 1t will spin fine thread or
hair from the tip of the spoon and stir this
gradually into the white of an egg beaten
to a stiff froth Spread at once.
Small Soda Biscuit.
One quart of sifted flour, three level tea
spoons of baking powder. half teaspoon
of salt and butter the size of an egg. Sift
flour, powder and salt together several
times to mix well, then rub in the butter
with a flexible knifeauntil well mixed. Grad
ualIy mix in sufficient cold milk to make
,,o6. roll