Evening star., 1949-09-26

Says

CHEFS SAFARI: Vermont has
given many gifts to the Nation
but one Of her best and most pop
ular is maple sugar. Stopping
here and there on our tour to pick
up bits of lore and old family reci-
pes to try out and pass along, we
learned that when the first white
men invaded what was then
known as New Connecticut" they
found Indians tapping sugar ma
Piles They used the sap for ten
derizing and cooking their veni-
son, moose meat and b'ar-but
they had already learned about
boiling it down to make sugar and
sirup. AS it was the only sweet
available in pioneer Kitchens,
housewives soon learned to make
plentiful use of it. And recipes
which include it are legion.
Every one who can tries to own
. sugar bush" and along in
March. when the sap begins to
rise, activities become terrific.
Buckets are hung, gathering tanks
put in readiness and the great mo-
ment arrives Of boiling down the
few gallons Of sap that make up
the first run. This is ritual-the
first run is considered the very
best. In the sap house the tin cup
lis passed from hand to hand and
brew reverently tasted.
Maple snow" parties are an
other Vermont must" When the
boiling sap reaches the soft ball
stage, every one gathers around
to get saucersful to throw on the
snow in thin sheet. This is
also called maple wax, as it is
waxlike in texture. 1t is con-
sumed in quantities, I am told.
but no one ever gets sick from
it. My one ambition now is to
attend a maple snow" party so
I can see all the business first
hand. I've already made arrange
ments with an owner of a sugar
bush to let me know when sap's
risin' so I can get myself to Ver-
mont in a hurry.
Vermont is also credited with
having first produced the famous
Scripture cake" They still make
it, and it is entered in many a
fair or church bazaar. Here's the
way the recipe runs:
l cup butter-Judges 5:25
2 cups sugar-Jeremiah $40
81 cups -four Kings 4:22
2 cups raisins-I Samuel 30:12
2 cups figs-I Samuel 30:12
cup almonds-Genesis 43:11
/ cup water-Genesis 24:20
6 eggs-Isaiah 10:l4; / tablespoon
honey-Exodus 1881
a little salt-Leviticus 2:12: spice
to taste-I Kings 1912
Are you familiar with fried pies?
If you are ever in New Hamp-
shire you'll encounter. them at
every turn. along with White
Mountain Bread"-and, on the
coast, the marvellous shore din
ners. These last are among the
most lavish and delicious I have
yet to encounter. First comes q
big bowl Of clam or fish chowder
with pilot biscuit; then steamed
clans from the Hampton River.
complete with bouillon and, Of
course. melted butter. Then, be-
lieve 1t or not, you get broiled rock
cod with fried clans AND broiled
lobster. Just as side dishes there
are corn on the cob, potato chips,
celery, pickles, tomato salad. rolls.
apple pie with cheese or ice cream
on top. Then, If you can move.
you stagger to the nearest couch
to sleep it OF.
One of the fastest Of the many
versions of fried pie was filled
with spiced apples. First mix to-
gether 2 quarts of flour, even
teaspoons Of cream of tartar, 3
even teaspoons Of soda and / ia.
blespoon Of allspice and salt,
mixed. Then add a cup of mo-
lasses, half a cup Of butter, three
well-beaten eggs and enough
sweet milk to make q very hard
dough. About one cup should be
right. Roll out very thin and I'LL
with applesauce that has been well
seasoned with sugar, cinnamon.
allspice and salt. Fold dough and
press edges well together. Fry in
hot, deep fat as you would q
doughnut, for 4 or 5 minutes,
turning several times.