Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1910-04-21
DOMESTIC SCIENCE
ny EMMA PADDOCK TELFORD


threads when poured from a spoon or
snaps when dropped in cold water. Put
In cupful OF rich cream and half a cup
ful OF butter and boil, stirring all the
time until done, which will be when the
candy hnrdens when dropped In cold
water. Take from the fire and pour ont
to cool. AS soon as cold cut in squares
AMI wrap each ono In paralflne paper.
MAFLB COCOANUT SQUARES.
Put In a kettle n scant cupful Of maple
syrup and n tablespoonful OF butter.
when It boils add a grated cocoanut and
cook over n slow fro until done. which
will be wien 1t hardens If dropped IN cold
water. Pour on to IA butterod marble
slab or IN n battered pan. and when har-
dened sufficiently cut into squares and
wrap in paraffne paper.
MAPLE CANDY.
Add to two cupfuls Of maple syrup one
tablespoonful Of vinegar and cook until
brittle when dropped In cold water. Turn
on to buttcred plates and when cool
enough to handle pull and Gu: into sticks.
MAPLE PARTAIT
Try this while you have your maple
syrup. Scald one quart OF milk In the
double boiler. Bent the Jokes of six
eggs Until creamy; add cup and n half
of maple syrup and the tineat pinch of
salt Pour tho hot milk into this and
when well mixed turn back into the
boiler and cook until the mixture coats
the aide ~ the spoon. SIR oil the time
occasionally lifting the boiler UP from tho
water to keep It from cooking too quickly
AS soon as thichencd take from the FIRE,
add the stifly beaten whites Of the eggs
ard continue beating until cold When
ready to freeze. add pint o. rich cream
whipped stif, turn into the freezer. pack
with Ice and salt in the same proportion
you would for creams and turn slowly
until stiff.
MAPLE FILLING FOR CAKE.
Boil one cupfu OF maple syrup until It
"hairs off the spoon Add tho white Of
one egg. beaten until stiH and stir the
mixture until smooth and creamy.
MAPLE FUDGE
Break p pound of maple sugar into small
pieces. Fill Il cup three-quarter. full II
cream. then fill to tho brm with boiling
water Pour over tho sugar and cook
until n little dropped In cold water can
be rolled into a soft ball This requires
q little longer boiling than for the usual
thread stage.
DO not stir while cooking Take from
the fire. beat until creamy, pour into a
buttered pan and when nearly cold mark
into squares.
SCCRE A LA CREME.
Boil together a pound Of grated maple
sugar and half cupful Of rich cream.
until the syrup forms a soft ball when
rolled In a saucer with a spoon. Cover
the bottom OF well-buttcred tins with a
layer OF chopped butternut meats and
pour over them the candy. Let It harden
a little and mark into squares with
knife.
This is a popular confection among the
French-Canadian peasants. who also use
the boiled cream and sugar for icing a
delicate white cake.
An excellent layer cake is made by
using this sucre a Ia creme with the but
tcrnuts for the filling. then fros,ing the
top layer with the cream without the
nuts.
A delicious pudding sauce is made by
melting maple sugar In cream or even
rich milk.
]
oritc among tho Catskill mountain pco-
pie is made Of maple sugar and plums
Melt the sugar in little water and cook
with the plums allowing pound for
pound. This gives n tart sweetness es-
pccially delightful to the palate
In the maple sugar regions delicious
little baking powder biscuits or rolls are
made of this saccharine dolicacy. To
ole no
dough after it is moulded for the last
raising and knead into It one cupful Of
grated maple sugar. quarter teaspoon
! full of soda and a teaspoonful OF butter.
Let 1t rise. then mould again and cut out
in small rolls. Let these rise for fifteen
or twenty minutes and bake in a quick
oven.
Ii making maple sugar biscuit prepare
an exceptionally rich, tender baking
powder crust Roll out about half the
thickness OF an ordinary biscuit. and
/ shape with a small cutter not much lar
ger than a silver dollar. The top to a
small baking powder can or the cover to
a tea c.lddy make good cutters. As each
biscuit IS cut out cut in halves again.
sprinkle small bits of the maple sugar
over one-half OF the biscuit dough. mois-
ten the other half and press it over the
| first. Lay close together in the pan in
which they are to be baked. so they Will
rise instead OF spreading. Brush over
with milk or melted butter and bake in 4
quick oven until they are brown but not
hard. Serve as soon as done, with
gauccrs OF warm melted syrup,
PRESERVING ORANGE JUICE.
! While oranges are still In market. a
store OF orange juice may he put up for
use in the summers punch bowl A
sweet pleasant cordial Is made from the
juice OF the sour orange The usual
formula IS to add three gallons of water
TO one Of the sour orange Juice. and then
three pounds o. white sugar 30 each gal
Ion OF the liquid. After fermentation,
| bottle and lay aside A few months before
using. For the unfermented juice allow
to each quart of Juice a pint OF sugar and
a cup OF water II very sour a little
moro sugar may be required. Bring TO
good scald. bottle hot and seal
ORANGE sYRUP.
Allow to each pint sweet strained orange
Juice, little Of the grated yellow peel
and one pound sugar. The grated peel
and Juice of lemon may also be added
TO give zest II desired. Cook Is minutes,
! Swimming AS scum arises. Strain, bot
Ito and seal This is most refreshing
edition 10 the various summer cups OF
Tor use In sweet sauces.
RHUBARB AND ORANGE JAM