Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1911-04-25
Mamie Sugar Recipes.

Maple Sugar Recipes.
Maple cream mints are wholesome and
not hard to make. Put ono cup OF
brown sugar, two cups Of maple syrup,
three-fourths of cup OF boiling water,
and q speck OF cream OF tartar into
porcelain lined kettle; let stand until
the sugar Is dissolved, then boil quickly
without stirring, carefully wiping down
the sides with soft brush dipped In
cold water, to prevent granting. Boil
ten minutes, or until soft ball Is form
ed by dropping a tablespoonful "f the
hot mixture into cold water. Pour out
on we'll oiled platter, and when nearly
cold stir with wooden spoon until
creamy, then knead with the hands into
a soft smooth mass; divide into two por-
tons; flavor one with few drops OF the
oil of peppermint, and the other with
wintergreen, kneading it In thoroughly:
Form into any shape desired; dry, and
dip half In the maple fondant, softened
over hot water, and the remainder in
melted chocolate. This may be used as
foundation for other candies, by omit
ting the mint flavoring and adding nuts,
fruit or other flavorings.
Another maple dainty Is made by mix
ing two cups of finely shaved maple
sugar with one cup of graduated sugar,
and one and one-half cups Of thin cream.
Boil slowly until it reaches the soft ball
stage: cool, and beat until thick and
creamy. Pour half the mixture on an
oiled tin sheet, then add layer OF chop
ped nuts, and pour over them the re.
naming mixture; crease into bars and
cool.
This old.fashioned sweet is still q
favorite with the young people In the
North, especially at sugaring of party:
Take two cups of strained maple syrup,
or melt one pound Of maple sugar and
boil, until 1t spins thread. Form
medium-sized balls from clean white
snow, and place in rows on large plat
ter, or use individual plates, placing one
ball on each, and pour the hot syrup
over them. This rapid cooling OF the
hot syrup forms delicious waxy mass.
Another delicious maple dessert III
made in the form of custard. Beat
four eggs with two tablespoonful OF
chopped maple sugar, and a speck OF
salt. Heat one quart of milk until boil
ing hot, and pour gradually over-the
eggs and sugar. Put one teaspoonful OF
maple sugar into each custard cup, and
fill up with the hot mixture. Stand
them in pan of boiling water, and bake
in moderate oven for twenty minutes.
Turn out while warm.
For maple cream pudding, place one
quart of thin cream or rich milk In the
double boiler, with a speck of salt;
when boiling hot add four tablespoon
fuls of arrow-root dissolved in little
cold milk. Cook until thick and
smooth; remove from the fire, and add
the beaten yolks of three eggs; return to
the fire and cook until the eggs set.
Add one teaspoOnful of maple flavoring,
and pour into cold wet mould and chill.
Boil one cup of maple syrup with one
half cup of lemon juice until 1t spins .
thread; remove from the fire and cool
slightly, then add gradually the stiff
beaten whites of the eggs, and chill.
Beat one cup of cream until stiff, then
fold into the mixture. When ready to
serve turn out the pudding and sur
round with the maple cream.
Maple jelly makes dainty and at
tractive dessert when moulded In cir
cular mould and served with the centre
filled with whipped cream. Soak one.
half box of gelatine in one cup of cold
water, then add two cups OF boiling
maple syrup; stir until the gelatine is
completely dissolved, then strain into
the mould and chill.
Another dainty gelatine mixture Is
maple sponge: soak one-half box OF
gelatine in half cup of cold water until
soft, then stand over hot water until
dissolved. Add one cup of thick maple
syrup and one cup Of lemon juice. Set
the bowl containing the mixture into q
basin of cracked ice or ice-water, and
stir until it begins to thicken, then fold
in the whites of three eggs beaten stiff
and dry; turn into mould and chill.
Serve plain or garnish with whipped
| cream.
Long ago when good New Orleans
molasses was not easy to get, maple
gingerbread was popular sweet, which
does not make it any the less delicion'
now. Beat two eggs until light, then
add one cup of thick maple syrup, one.
half teaspoonful of salt, one teaspoonful
of ginger, and one cup of sour cream
with one teaspoonful of soda dissolved
in it, and lastly two cups of sifted flour
Beat thoroughly and bake In rather 9
/ nnirk ouap