Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-01-26
then turn all into the double boiler and
stir and cook until clear and-thick, then

Maple Sauce mo. 4
Put one cup Of sugar Id saucepan with
cup of water, simmer and skih Put four
tablespoonfuls of butter.-one of cornstarch
and yolk of an egg in bowl and beat to
cream; dilute with the hot syrup, then pour
all into saucepan and stir and cook until
it thickens; remove from the fire and add
little vanilla or sherry and serve.
Maple Custard.
Break four eggs into a bowl or saucepan
and beat them few minutes, then add
cup of rolled maple sugar, one tablespoon
full of cornstarch, pinch of salt and a
grating of nutmeg, beat all together until
smooth and thick, then add two quarts of
warmed milk, and when thoroughly mixed
turn into baking dish, set this in a pan
of hot water and bake in a moderate oven
until the custard is firm in the center.
Little Maple Custards.
Make plain cup custard mixture adding
a pinch of salt and sweetening with a very
little maple sugar. Put a small quantity
Of maple sugar or syrup over the fire and
boil until it is reduced to crack degree
when tried in cold water. Stir while boiling
to prevent burning. Pour little into the
bottom of small custard cups and let it
harden; then pour in the custard mix
ture. Place the cups in shallow pan with
water and set In moderately hot oven and
cook until the custard is set in the middle.
When done take out and turn out the Gus
tards while hot so that the maple syrup
will run down over them, forming a sauce.
Serve at once.
Maple Hard Sauce.
Crush and roll as fine as possible a cup
of maple sugar. then beat it up with cup
of butter until creamy and light. Then add
the white of an egg and beat again until
foamy. Add tiny pinch of salt, a tea
spoonful Of vanilla or little brandy, or
grating Of nutmeg. Pile up in a small
glass dish and set on ice to harden This
is delicious sauce to serve with Indian
buildings.
Maple Bavarian Cream
Beat the yolks of four eggs until very
light. then add slowly. while beating con-
stantly, cup Of thick, hot maple syrup.
Turn the mixture into a double boiler and
stir and cook until it IS thick enough to
coat the blade of silver knife. Have
quarter of box Of gelatine softened in
cold water, dissolve it over boiling water
and stir into the custard; when thoroughly
dissolved turn out into basin, set over
casionally until it begins to CONCEAL. then
fold in lightly three cups of cream whip
ped to a stiff froth. Turn into a fancy
mold and set in very cold place to
harden.
Maple Parfait
Beat the yolks of two eggs very light,
add cup of hot maple syrup, stirring con-
stantly. Turn into double boiler and stir
and cook until the mixture thickens; let
cool, then fold in cup Of whipped cream,
turn into mold, cover closely, pack in
cracked ice and coarse salt and freeze.
Maple Sugar Cake.
90
cream with two ounces of butter, add the
beaten yolks of two eggs, and then the
beaten white of one Sift two teaspoonfuls
of baking powder with two scant cups Of
sifted -four Add to the other materials
alternating with half a cup Of milk. Bake
in two layers and put together with the
following:
Boil a cup of maple syrup until 1t will
spin thread and then pour gradually into
the beaten whites of two eggs, continue to
beat until thick enough to spread.
Maple Sugar Cookies.
Shave and roll enough maple sugar to
make three cupfuls; cream with cup OF
butter; add a cup Of sour cream or milk
and two beaten eggs. Mix teaspoonful
of baking soda with cup of flour; add to
the mixture with enough more flour to make
dough that will roll out easily. Keep
dough as cold as possible while cutting
dAo IOlluS bdAc III u QUICK oven.
Pork Cake.
Take quarter Of pound Of fat of salt
pork and chop very fine. Add one and one
half cups of sugar, a cup of New Orleans
molasses. a cup of strong hot coffee, half
a pound of seeded raisins. tablespoonful
of ground cinnamon and a teaspoonful of
ground cloves. a teaspoonful Of ginger and
teaspoonful of baking soda with enough
flour to make batter stiff as cup cake.
Custard Pie.
Beat together the yolks of four eggs and
four tablespoonfuls Of sugar until light and
creamy. Then stir in gradually one quart
Of milk; flavor with vanilla; whip the egg
whites to stiff froth and mix in well and
pour into open crusts of good pie paste
Crate little nutmeg on the top and bake
In moderately hot oven until the custard
Is firm in center. Do not bake too long or
the egg will harden and the custard sep
arate.
Menus.
WEDNESDAY.
BREAKFAST.
Prunes.
Broiled Ham Dreamed Potatoes.
Hot Biscuits; Coffee.
LUNCH.
LANDED Croquettes with Green Peas
Buttered Toast. Layer Cake.
Cocoa
DINNER.
Vegetable Soup.
Boiled Turkey, Oyster Sauce. Boiled Rice
Sweet Potatoes la Kentucky
Celery Mayonnaise. Chocolate Pudding
Waters Cheese.
THURSDAY.
BREAKFAST.
Grape Fruit.
Cereal. Cream.
Mushroom Omelet.
White flashed Potatoes
Sally Lunn. Coffee
LUNCH.
Baked Bean Rarebit. Celery.
Spiced Fruit. Coffee Cake.