Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1921-03-08

Maple Dellcacies.
(By Rachel y. Dahlsren.)
There are few things moro spring.
like-and certainly mono sweeter- for
Easter time, than pitcher Of golden
strip from the maple trs6; or fawn.
colored sugar eggs nodded In egg-shells;
or tempting cakes baked In egg-shelli
and coated with maple Icing. To the
absent son or daughter these will come
with . special homo message.
Any maple-sirup, either freshly made
or bought In market, can be boiled down
to make delicious cake Filings, sauce
for ice-cream, and the like. There 10
knack about the "sugAring Off" and the
product may be preserved In various
forms. One of the best ways 10 to boil
it until little dropped In cold water
forms very soft ball, cool for five min
utes, then stir until It thickens slightly,
and pour into jars or glasses having
tight-f1tting covers. This makes very
soft, creamy, fne-grained sugar delicious
for cooking purposes. Sugar 10 this
form can also be purchased packed 10
rin cans. For harder, ''grainy" sugar,
boil two minutes longer, stirring vigor-
,usly, and continue the stirring until II
ia about to harden. Scallop shells make
pretty molds, or individual aluminium
molds may be used. The cakes may b.
orpamented with nut-mests.
A s'sugar.eat' IL an old-fashioned
entertainment popular for generations
In New England hill towns rs favorit'
way of raising church and charitable
funds. The requisites are clean snow
and hot strip. Each guest receives
bowl Of snow, q cup of very hot strip
boiled to the "thread" degree, . spoon,
and biscuits and butter ad libituns, will
milk or hot coffee to drink. The strip.
dropped on snow without stirring, form'
maple wax" an unforgettable delicaoy
Fresh maple adds an incompatible
touch to choice dessert. For Maple
Charlotte heat one pint of rich milk b.
a double-boiler and pour 1t slowly over
the well-beaten >yolks of two eggs; re-
turn. to the double-boiler and cook five
minutes. Add one tablespoonful OF
graduated gelatin which has soaked 3
few minutes In two tablespoons OF COLD
milk and one-eighth teaspoonful OF salt
Remove from the fire and add one cup
ful of msple-sirup. Let cool, and whe'
begiuning to set, add one-half cupful OF
chopped, blanched almonds or shredded
|cocoanut, oue-hslf teaspoonful OF 81
mond extract, and fold In the stiffiy beat.
On egg-w hites. Turn into wet individual
molds to stiffen. Serve with or without
whipped cream.
A maple meringue, or whipped cream
favored with maple, will serve to trans.
form almost any plain pudding. Maple
also lends distinction to q very simple
dessert. Select for Apple Variants eight
tart apples. Wash, core and pare them.
leaving Q belt of skin around each.
Place In casserole and I'll the cavities.
using oue-half cupful of cooked ricr
mixed with one-fourth ouptul of seed
less raisins. Pour pint of hot maple
strip over ell, and bake for one hour
or until the apples are perfectly tender
covering for the first half.hour. Serve
hot or cold at pleasure.
OF maple cakes there are various types
and all are delicious.
Maple Layer Cake. Beat until ligh,
the yolks of three eggs Add one cup
ful Of soft maple-sugsr and one cupful
of pastry -four sifted with one-half tea
spoonful of salt and lone teaspoonful of
baking-powder. Fold in last the whites
Of the eggs beaten very stiff. Mix
quickly and bake for about one-hali
hour in two creased and Toured layer
cake pans 10 an oven registering 1902 F..
Put together with one capful of cream
whipped and sweetened with one
fourth cupful of grated maple sugar.
Spread cream on top too, or ice, II de-
sired, with maple fondsnt, or merely
sprinkle with powdered sugar.
Maple Hermits. Cream one cupful of
soft maple sugar with two-thirds cupfu
of unsslted shortening. Add two egg
we'll beaten, onefourth cnpful of warm
water, three cdpfuls of pastry -four
sifted with one-half teaspoonful of soda,
one tesspoonful of salt, one-fourth tea
spoonful of ground Gloves, one-fourtl
teaspoonful Of cinnamon, one teaspoon.
full Of baking powder, and one-half tea
spoonful of vanilla. Beat we'll and drop
by teaspoonfuls on CREASED baking
sheet. Bake at 40O0 F, for about twelve
minutes. These are excellent "keepers.
Maple Doublets. Combine one cupful
of maple sirup, three we'll beaten egg.
yolks, and one tablespoonful of melted
margarin. Add three cupfuls of pastry
-four sifted we'll with one-hslf teaspoon
full of salt and two teaspoonfuls of bak.
ing. powder. Fold In the whites of the
eggs beaten stiff. Drop far apart on a
creased baking-sheet as they spread 10
baking. Avoid making them too large.
Bake ut 400o r. for about twelve min
utes. Put together In pairs with maple
f0ndant or maple fudge. These art
especially dainty for afternoon tea.
Maple Fudge. Boil to the "soft BALI
stage, or 1880 F., one pound of maple
sugar and two.thirds cupful Of cream o,
top milk. Add one cupful of broker
nut-meats, lightly sailed, beat until II
begins to thicken, and pour into but
tered pans. A cupfuI of quartered
msrsbmallows may be stirred In will,
the nuts.