Evening star. [volume] (Washington, D.C.) 1854-1972, 1916-04-09
TH]E, MAPLE SlRUP SEASON

are made of this saccharine delicacy.
To make the rolls take quart Of bread
dough after it is nodded for the last
raising and knead into it one cup OF
grated maple sugar. quarter teaspoon
of soda and teaspoon of butter. Let
it rise. then mold again and cut out
in small rolls. Let these rise for fifteen
or twenty minutes and bake in quick
oven.
In making maple sugar biscuit pre-
pare an exceptionally Jich. tender bak-
ing powder crust Roll out about half
the thickness of an ordinary biscuit.
and shape with small cutter not
much larger than silver dollar. The
top to small baking powder can or
the cover to a tea caddy makes a good
cutter. AS each biscuit is cut out cut
in halves again. sprinkle small bits of
the maple sugar over one-half of the
biscuit dough, moisten the other haif
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 a quick
oven until they are brown. but not
hard. Serve as soon as done, win
saucers of warm melted strip.
Maple Cookies.
Warm three cups Of maple sirup in
a saucepan until it will melt, then
cream with one cup of butter. Add
the well beaten yolks of four eggs, one
cup of milk. two teaspoons of baking
powder sifted with two cups of flour.
the whites of the eggs beaten stiff and
enough more flour to make soft dough
to roll Cut with plain or fancy cut
ters, and bake in a moderate oven.
Maple Cup Puddings.
One cup of maple strip, one cup Of
milk, one-half cup of butter. two level
teaspoonfuls of baking powder sifted
with two scant cups of -four. Steam
in cups for two hours
Maple Indian Pudding.
Moisten two cups of corn meal with
boiling water. add one-half cup of
butter, one-half cup of sugar. one cup
of maple strip. one and one-half cups
of milk, one-half teaspoonful of salt,
one cup of seeded raisns. one-half tea
spoonful of cinnamon and nutmeg
mixed and bake slowly for three hours.
Serve with cream.
Maple Pie.
Line a tin with nice crust and fill
with a custard made of one cup of
thick maple strip. the juice and grated
rind of one lemon, one egg. one tea
spoonful of flour. Cover the top when
done with a meringue made of the
white of an egg beaten stiff with a ia
blespoonful of powdered maple sugar.
and brown slightly.
Maple Caramels.
To three cups of maple strip add
two cups light brown sugar. three ia
blespoonfuls of glucose and a half cup
boiling water. Stir well together and
boil until it threads when poured from a
spoon or snaps when dropped in cold
water. Put in cup of rich cream and
half a cup of butter and boil, stirring
when the candy hardens when dropped
in cold water. Take from the fire and
pour out to cool. AS soon as cold cut
in squares and wrap each one in paraf-
fin paper.
Maple Cocoanut Squares.
Put in kettle a scant cup of maple
sirup' and a tablespoonful Of butter.
When it boils add a grated cocoanut
and cook over a slow fire until done;
which will be when it hardens If drop
ped in cold water. Pour on to a but
tered marble slab or in buttered pan,
and when hardened sufficiently cut into
squares and wrap in parafin paper.
Maple Parfait.
| Try this while you have your maple