Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-01-06
Maple DaintieS,

sprinkle into a quart Of scalded milk. Stir
| and cook until the. tapioca becomes trans
parent Add a cupful and a half Of maple
syrup. two tabespoonfuls Of butter and a
half a teaspoonful of salt. Turn into a but
tered pudding dish.
Pour over the top a cupful Of thin cream.
| set into the oven without stirring and bake
about an hour. Serve with grated maple
sugar.
MAPLED APPLES-Core and pare six or
| eight quick-cooking apples. Let simmer in
| a cupful each Of maple sugar and water,
| boiled together for two or three minutes.
| until nearly tender, turning the apples often
| to avoid breaking. Set the apples in an
enameled pan and press into them chopped
| almonds. dredge with grated maple sugar.
| and brown. Serve with whipped cream.
MAPLE MOUSSE.-Mix together two cup
| fuls of thick cream and one cupful Of maple
syrup. Beat with a revolving egg beater un,
! til the mixture is thick to the bottom of the
dish. Turn into we'll chilled mold. filling
the mold to level. Cover with a piece. of
paraff1n paper and press the cover OF the
mold In place over the paper. Pack closely
| in equal parts of ice and salt and let stand
! four hours. -
MAPLE SOUFFLE.-Melt three table,
| spoonfuls of butter, add three level table,
| SpOOnIulS OF HOur, OnQ WRen also
| gradually. one cupful of thin maple syrup.
When the mixture boils remove from the
| fire and slowly pour over the well-beaten
youlks of four eggs then fold In the stiff1y
beaten whites Of four eggs and bake in a
| moderate oven thirty minutes, OF until well
pulled up and firm to the touch
MAPLE FILLING FOR CAKE.-Put into
a saucepan one cupful of cream, one cupful
Of C sugar. and one heaping cupful of maple
sugar broken into small bits. and beat slow
| ly until the maple sugar Is melted, then boil
steadily until little dropped into ice water
| can be rolled into a soft ball between the
| fire, let stand for five minutes and then stir
| slowly until 1t begins to thicken. Spread
| between layers of any preferred cake.
| MAPLE BISCUIT.-Sft together two cup
| fuls Of flour two cupfus of cornstarch, two
| teaspoonfuls of baking powder. and half a
| teaspoonful of salt. Rub into these ingredf-
| ents one cupful of butter and mix with cold
| milk to stiff dough. Roll out, fold up and
roll again, repeating until the dough Is
| naky. Roll out finally to half inch in
| thickness, cut in three-inch circles, brush
| with butter, dredge thickly with grated
| maple sugar, fold over and bake at once.
| MAPLE NOUGAT.-A delicate touch in
| ice cream is maple nougat Boil two cup
| fuls of grated maple sugar. half cupful of
| cream, and a walnut of butter until thick
| and waxy when dropped into cold water,
| then add one cupful Of chopped nuts prefer
ably English walnuts. Pour while hot over
| portions of cream ready for serving.
MAPLE CUSTARD.-Beat five eggs until
| light. add three-fourths of a cupful Of maple
sugar crushed fine with a rolling pin, one
| fourth teaspoonful of salt, and three cupfQIs
| Of milk. Custards of finer grain If the
milk has been boiled and allowed to cool
before being used. Strain the mixture into
small buttered cups. Place in a painful Of
| hot water and cook in oven until the centers
| are firm. Chill. turn from the molds on
small lace paper mats, and thrust some
| strips Of blanched almonds in the top.
Scrapple.
Boil one thoroughly cleansed pigs head
| until the meat drops from the bones. Set
aside until cold. Skim off the fat reheat
strain, and cut or chop the meat fine; return
| this to the strained BROTH put over the fire
| and when it boils add to every quart of
| the liquid one teaspoonful of salt. one-quar-
| ter teaspoonful of pepper. one grated onion
one teaspoonful of majoram. one-half tea
spoonful of thyme. and two cups of corn
meal buckwheat or middlings. mixed in
equal quantities-that is, two-thirds of a
cupful of each. Mix thoroughly and boil
at the back of the range for al least three
hours, then pour into shallow pans. Corn
meal used alone makes the scrapple crum-
BILE in the pan.
Breads.
NUT BREADTH make delicious nut
bread scald one-half cup of milk and add
one-half cup of boiling water. AS soon as
the liquid is lukewarm stir into it three
quarters of a cake of compressed yeast
which has been softened in three table
spoons of lukewarm water
Add a teaspoon each of butter and lard,
two tablespoons of molasses, one-half tea
spoon of salt, and a cup of pecans or Eng
lish walnut meats ground fine Mix with
one-half cup of white flour and whole
wheat -four enough to make a dough that
can be kneaded. Finish and bake like any
bread For sandwiches cut it in thin slices
and spread with currant jelly.
POTATO BISCUIT-Three medium sized
potatoes (boil and mash fine while warm),
one large tablespoon of sugar, a pinch of
salt. When cold add one coffee cup of
scalded milk in which dissolve half yeast
cake. Beat thoroughly, then mix in enough
-four to make quite stiff dough, and raise
until light. When ready to bake, roll out
about an inch thick. cut and put in a pan
about an inch apart Raise until light and
bake in quick oven ten minutes.
BROWN BREAD.-One cup of molasses
three cups of sour milk. two cups of corn
meal, two cups of rye meal, one teaspoon of
salt, one heaping teaspoonful of soda. Put
in a five-pound lard pail, cover tightly Put
in the oven right after dinner and let it bake
all afternoon in moderate oven. 1t will
come out as nice as steamed-equally as
the bother of attending to it and the steam
ing up of the house.
CORN CAkE-One cup of meal, two cups
of -four, two teaspoonfuls cream of tartar,
one teaspoonful of soda. one-half teaspoon
full of salt. two tablespoonfuls melted but
ter one tablespoon of sugar, two eggs (beat-
en), and one-half cups of sweet milk.
Soda, cream of tartar, flour, sifted together.
Chickens and Asparagus Jelly.
Boil slowly a good sized chicken until
tender Take the chicken from the kettle
letting the liquor cool to remove all the fat.
Remove the meat from the bones, rejecting
the skin. Crack the bones, chop fine one
small onion. a blade of mace, small tea
spoonful of celery seed, add to the liquor
and simmer until reduced to about one pint.
Then put in one heaping teaspoonful gelatin.
previously washed in cold water Salt and
pepper to taste. Take can of asparagus
tips. drain, and salt to taste.
MoiSten a square mold of tin with cold
water arrange layer of chicken on the
bottom, then a layer of asparagus. Con-
tinue until all the chicken and asparagus
have been used. Strain over the whole the
pint of chicken stock. Set aside to cool
and harden. Garnish with parsley and slices
of hard boiled eggs and serve with hot Par
ker House rolls.