Perth Amboy evening news., 1922-03-23
Kitchen Hints
Tempting Menus

From breakfast to dinner maple
syrup finds a welcome place on every
table. Hot cakes for breakfast with
real maple syrup, fritters for lunch
con with real maple syrup and a des-
sert of some sort for dinner sweet
ened with real maple syrup-there's
no other taste like it.
And if you want a real jolly party
for either young or old sugar on
in the evening.
To .Sugar on
Four cups fresh maple syrup. 4
tablespoons cream.
Put syrup and cream in a large
smooth kettle. Rub the sides of the
kettle with butter. This prevents
boiling over TO some extent. AS
the scum rises skim it off with a
skinner.
Boil until the syrup forms a soft
ball when dropped in cold water.
The ball must be Just firm enough
to hold its shape. Do not stir the
syrup while boiling.
If the pan is too small the syrup
will boil over the top. When the
syrup raises to the top of the pan lift
the pan from the fire. Do not STIR
When the syrup is done put TWO
large s%poonfuls in each saucer.
Let cool and then stir with a
ST rone plated This amount
of syrup should serve eight persons.
A prize might be given to the per
son who stirs his syrup to the whit
est, creamieSt candy.
Maple Pudding
One and one-half cups milk, :
/ eggs. 1 tablespoon graduated geia-
tine. Il cup cold water, Is teaspoon
salt. / cup maple syrup, " cup
shredded almonds, canned peaches.
Scald milk and pour slowly over
the well beaten yolkS of the eggs.
! Add salt and put in double boiler
and cook five minutes. Soften gela-
tine in cold water. Add to first mix
ture. stirring well. Remove from hre
and add maple syrup. j.
Let cool. When beginning to set
| fold in the whites of the eggs beaten
until stiff and dry. Put half a
AIMED peach in each individual
mold, sprinkle with almonds II
pour over the maple mixture. Let
stand in a cold place for two hours
TO become firm and chill.
Maple M~argucrites
One cup maple syrup. 3 eggs, q
| tablespoons butter. 3 IL cups -four
1-2 teaspoon salt, 2 teaspoons baking
powder. IA teaspoon soda, Il cup
chopped nuts.
Beat yolks of eggs till thick and
lemon colored. Beat in syrup ana
butter softened, but not melted. MIN
and sift flour, baking powder. SAT-
and soda. Stir into first mixture. j.,
Beat whites of eggs till stllt n
dry and fold into dough. Add nuts
and drop from a teaspoon onto Il
creased and Toured baking sheet.
Rake II minutes in a hot oven.
Maple Baked Apples
-Four large smooth apples, s large
prunes. 1 cup maple syrup, butter.
Pare apples and remove core. SOAK
nrunes in cold water for two hours
and rcmove stones. Put two prunes
in each apple, dot with Il bit oil put-
Ter and arrange in a casserole.
Pour over syrup, cover ana pahe
half an hour. Remove cover ana
bake half an hour longer. The last
half hour of baking should make the
anples glaze" Basic with h syrup
in the pan. Serve hot or cold, WIFI
or without whipped cream.
Copyright, 1922. N. T.. A.
mel right to the place and get thcnl
for YOU. You see [ used 10 pe 81
mischievous and did so much harhi
that I'm spending the resi- Oh my
life doing good deeds
1.-THE shovel is in the Enchantcd
Cupboard" said Mr.. Pm Inn
Here's the key
Off started Kip to gather Brownies
to help him dig a tunnel and get the