Norwich bulletin. [volume] (Norwich, Conn.) 1895-2011, 1916-04-15
WAYS OF SERVING MAPLE SUGAR

Dear Social Cornerites: Much has
been said Of maple syrup and maple
sugar. but very little has been written
Of the many ways the sugar and syrup
can be used for sweet dishes. The
following recipes will interest those
who like the flavor:
Maple Custard: Beat five eggs until
light, add three-fourths of a cup of
maple sugar crushed fine with a roll
Ing pin, one-fourth teaspoon of salt.
and three cups Of milk. Custards arS
OF finer grain II the milk has been
boiled and allowed to cool before being
used. Strain the mixture into small
buttered cups. Place in a painful of
not water and cook In the oven Until
the centers are firm. Chill.
Maple Souff1e; hot: ScaId a cup of
milk, cream two teaspoons each of
Hour and butter, and stir into the hot
milk and continue stirring until the
mixture thickens- Melt half cup of
maple sugar in two tablespoons of hot
| water and add to the first mixture.
add also the beaten yolks of three
eggs and teaspoon OF lemon extract
Remove from the fire, beat the whites
| OF the egg to stiff dry froth and add
them Pour in a buttered pan or
in a moderately heated oven for a half
hour. Serve with a sauce.
Both of the following sauces are
foamy and of good flavor:
Maple Sauce Boil a cup OF maple
sugar and half cup Of water fifteen
minutes Whip cup Of cream until
stun, then whipping all the time, stir
in the hot syrup and add a gill of
Maraschino, and serve at once. This
is good for any light pudding.
Another Sauce is made by beating
the yolks Of two eggs until thick. Net
/ a cup Of maple sugar in a cup Of hot
/ milk, let IL come to a boil, then stir
/ in the haaffrr- oil 10
| the whites of the eggs until foamy but
not dry. Add to the yolks and milk
/ and serve at once.
Maple and Ginger Bavaroise: Whip
a cup of cream until stiff and place IL
/ on the ice. Cover one-fourth Of a box
| OF gelatine with one-fourth cup Of
cold water. let it stand for twenty
minutes. Scald a cup Of milk, add the
yolks of two eggs beaten with a cup OF
/ grated maple sugar. Stir until it be-
gins to thicken- Remove from the fire,
| add the gelatine, stir and strain When
1t begins to cool, whip, and as IL
| thickens add the cream and two ia
| blespoons Of preserved ginger cut in
| tiny cubes and a teaspoon OF lemon
juice. Turn into a mold and set or
out of the mold and surround with q
cup OF preserved ginger cut in cubes
and some OF the ginger syrup.
Maple Charlotte Russo: Line a
charlotte russo mold with lady fingers,
| cutting them on evenly at the top
and leaving small space between
them Soften a tablespoon granulated
gelatfne in a tablespoon of water, add
1t to cup of maple syrup made hot
and stir until dissolved; strain. chilli
and whip in pint OF cream beaten to
a stin froth. add a teaspoon of al
mond extract. Pour into the prepared
mold and chill
| Sucra q L. Cran,a. To aach ,,o,,za
or maple sugar add a pint of sweet
cream Boil to a soft ball stage over
a gentle FIRE. Take from the fire, cool
a little and pour into shallow buttered
pans When cool enough mark into
squares. This may be varied by add
ing chopped nuts to one part and US
ing the crumbling bits to stuff
large Sultana raisins from which the
| seed are removed
Lonesome Pine: 1t will take more
than that to change mine. Don't for
get the veil.
4 NERPE-N