Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1910-03-29
Maple DeIlcacies.

we see the primitive wooden bucket and
cedar spile, or the picturesque open
fire with its great swinging kettle. 1t
Is no longer the sugar busb," but the
''maple orchard" and the modern equip
ments consist of shining metal spiles,
buckets, and evaporators, in fact, every
thing that facilitates pure, delici0usiy
wholesome and inexpensive sweet that
can be utilized in numerous dainties.
Vermont maple waffles are delicious
when served nicely buttered and piping
hot. To make them, soften one cupful
of finely shaved maple sugar in three
cups of milk. Sift one quart OF Hour
with two teaspoonfuls of baking powder
and one saltspoonful OF salt, then rub IN
one tablespoonful of softened butter.
Beat the yolks of four eggs until light,
then add to the milk and sugar, and stir
gradually into the -four; beat thorough.
", fold in the whites of eggs beaten stitf
and dry, and beat again. Bake In we'll
creased and heated waffle irons.
Maple nut biscuits are especially nice
served with fresh fruit, and they form
dainty sweet course for luncheon
Blanch one-half cupful of English wal
nut meats, and put through the meat
chopper; mix with one cupful of finely
shaved maple sugar, this may be put
through the chopper also. Slit one
quart of -four with two teaspoonfuls Of
baking powder and little salt three
times, then add two tablespoonful OF
softened butter, and sufficient sweet milk
to make a soft dough. Turn out bali
the dough on a Toured board; kpead
lightly and quickly; roll out in thin
sheet and cut out with small biscuit
cutter; brush over the top of each q lit
tie white of egg, and spread with layer
of the maple. mixture. Roll out the re-
naming dough and cut out in the same
manner; place one on each OF the first
and stand the biscuits in bakiDg-pa
far enough apart that they do not touch
during the baking. Brush the top Of
each with white of egg and bake twenty
minutes in quick oven.
Another delicious little maple CON
ceit, particularly tempting when serVee
for breakfast with the coffee, Is made II
the form of tiny rolls. Make biscuit
dough in the same manner as giver
above, and just before rolling out stir II
one cupful of finely chopped maple
sugar; roll out in sheet about half ar
inch thick; cut out with the biscuit-cut
ter, and brush each with white of egg
make crease through the centre will
the back of knife, and fold one-hall
over the other. Brush with egg and
bake in quick oven. Serve warm Of
cold.
Baked apples are very nice when serv
ed with currant jelly and maple sauce
Wipe and remove the cores from medium
sized tart apples, and I'LL the cavities
with q spoonful of currant jelly. Put
into a porcelain baking dish with one
cupful of boiling water and bake in
quick oven, basting every few minutes
When perfectly tender remove from TIT
oven and place carefully on a serving
dish. In the meantime, put one cupful o
maple syrup in double boiler, and hea
until boiling hot. Rub one tablespo on
full of arrowroot with four OF softenet
butter, and add to the syrup. Cook fiv'
minutes, cool, and pour around the ap
Piles.
Maple junket makes a dainty, whole
some dessert. Slightly sweeten ant
warm one quart of milk; flavor with ont
teaspoonful of maple flavoring. Dissolve
one junket tablet in one tablespoonful o
cold water, then add to the warm milk
Pour into glass serving dishes, and wheI
firm, set in the ice box and chill. Chol
one cupful of maple sugar and one-hal
cupful of blanched almonds together
and when ready to serve the junket
spead layer on top Of each dish.
Maple sandwiches are nice served II
lieu OF cake with lemonade, cocoa, o
tea. Put one cupful of finely shavet
maple sugar through the meat choppe
with one cupful of blanched almonds
then mix to paste with thick swee
cream. Spread on slices OF brown ant
white bread.
A maple rose cake: Cream One-fourtl
cupful of butter with one cupful o
sugar, then add gradually the well-beatel
yolks of two eggs and one teaspoonful o
vanilla extract. Sift two cupfuls Of fiou
with two teaspoonfuls OF baking powde
and a speck of salt; add to the frs
mixture alternating with one-half cupfu
of milk; lastly, fold in the stiffly beatel
whites of the eggs. Fill two layer tins
and for the third tint the remainder
delicate rose color. For the filling, boi
two cupfuls of maple syrup till thick
cool little, then pour gradually on t.
the stif1y beaten whites of two eggs
Beat until nearly cold. Mix will
chopped nuts.
For another delicious maple cake, pu
one-fourth cake of chocolate, the beaten
yolk of one egg, one-half cupful of shaw
ed maple sugar, and one-half cupful o
milk into the double boiler, and cool
until thick and smooth. Cream one cup
full of fine maple sugar with one bal
cupful of butter, then add one cupful o
milk with one teaspoonful OF soda. ont
of vanilla, two cupfuls of sifted flour
last the chocolate. Put together will
maple filling.
Another dainty maple sweet is In tn
form of croquettes made from rice ant
served with delicious maple accompani
ment. Pick over and wash one-half cup
full of rice; put into the double boile
with one small teaspoonful of salt ant
one pint of milk; cook until soft. Re
move from the fire and add one tea
spoonful of butter, two tablespoonful
OF chopped maple sugar, and the beatel
whites of two eggs. When cold, form
into balls, pressing one-half Englisl
walnut meat in the centre of each. Dil
in beaten egg, then in fine bread crumbs
and fry in deep fat; drain, and roll eacl
one IN powdered sugar; decorate will
candied cherries or walnut meats, ant
pile In tho centre Of a serving dish. Pu
one cup of milk into the double belle
with one cup of finely shaved mapl
sugar, and when the sugar is melted hea
until boiling hot. Beat the yolks Of tn
eggs until light, then pour gradually th
hot syrup over them; return to the fir
and cook until creamy. Turn into
pitcher and serve with the croquettes.
Maple Ice cream served in popcorn
baskets makes dainty and novel des
sert for a cbildren's party. For thu
cream, heat in the double boiler ont
quart of rich, sweet milk until boiling
hot. Mix one cupful Of finely shavet
or chopped maple sugar with two table
spoonfuls of arrowroot, speck of salt
and one.half cupful of milk, then ado
gradually to the hot milk and cook tel