Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1906-12-17
HOUSEHOLD.
MAPLE SWEETS.

v-o1,e a AeD-D0a6 we'll the +
soiks OF three eggs, add a third of
up u rlch maple syrup and gradually
'Wo cups of hot milk. cook anr.
iounoed by boiling water. stirrino
eonSeantiy until the mixture COM
nohces TO thicken. Chill and add
one naif teaspoon of vanilla extract
peat che whites of eggs to stiff froth
aoo fourth OF cup of sugar turn
INTO buttered mold, cover and cook
surrounded by boiling water. for
/ twenty minutes. Cool in the form
'nen unmold and chill. Serve the /
ousearo IN a glass dish, place the
neringue on top of the custard and
sprinkle with grated maple sugar.
! MAPLE cUsTARD pIE-Beat two
eggs and third of a cup of grated
maple sugar, add level tablespoon |
OF Hour and gradually two cups of
milk. Turn into deep pastry lined
pan, dust slightly with cinnamon or
nutmeg, and bake in quick oven at
nrst, then lower the temperature.
MAPLE CHARLOTTE Russo =
Soak level tablespoon of granulated
gelatine in fourth of q cup of cold
water until softened; then add three
fourths of a cup of hot maple syrup.
STIR until the gelatine is dissolved;
strain and cool. Before it commences
to thicken, whip a pint of rich cream
until stiff and dry, then add to it the
gelatine mixture, folding it in care
fully by the spoonful to keep it from
Jumping Lastly add few drops of
vanilla. Turn into cups or one large
mold rinsed lin cold water. Chill
thoroughly and serve with sponge or
angel cake. To make very rich
pudding of the mixture stir through
it the last thing a cupful of mixed
fruit and nuts cut fine, as raisins,
candied fruit, figs and pecans,
almonds or walnuts Garnish and
serve with whipped cream.
MAPLE SHORTCAKE- and
sift together two cups of -four and a
level tablespoon of baking powder.
: Rub in one-half cup of butter and mix
to soft dough with milk. Spread
+; the mixture evenly over two but
y tered pie-pans, brush with melted
butter and bake in quick oven
:, Put together as layer cake an6
: spread between and on top with
+ MAPLE CREAM FILLING-Cooi
:, three -fourths of cup of maple syrul
and tablespoon of butter until
: spins thread, then pour graduall
= into the stiff1y beaten whites of tW
- eggs. When the mixture is smooth
). add half cup of cream beaten unit
Il stiff and a few drops of vanilla.
Il MAPLE SUGAR PUDDING sAUO
Crate or crush sufficient map
h sugar to make two-thirds Of Gu
S add two level tablespoons of f1ol
a ard pour on gradually one cup
n boiling water. Cook five minute
stirring constantly, then add rount
Il, ing tablespoon Of butter. Take fro
= the fire, flavor delicately with vaniii
- and serve with any pudding Wit
which lemon or vanilla sauce may
| used. This MAKES a delightful
S favored sauce.
MAPLE ICECREAM SAUCE-Coo
=, cup of maple syrup and table
spoon of butter until it drops tnie
on but does not quite form a soft ga
,c, when tested in cold water. SerS
IS; hot over each portion of cream Tia
II a cup of chopped pecans or Englls
walnuts is delicious addition TO tf
efi sauce. Serve with vanilla or maci
- room ice cream.
MAPLE KET-Crush one jul
Ell; ket tablet and dissolve it IN OF
a tablespoon of cold water. To qua
Of rich. new milk add third of a CT
eE Of grated maple sugar. Stir until Il
&c suoar is dissolved and heat it uni
"a Inkawarm. then add the dissolve
ar innket tablet and pour immediate
80 i ITO cups. filing them about tnre'
Ell: quarters full. Keep in the war
ap- .kitche without Earring until jeiiie
.ae then carefully remove to cool pia
els or the refrigerator. Serve WI
isF svh;nned cream and grated map
"A sugar.
Good Housekeeping.