RECIPES FOR USING MAPLE SWEETS IN COOKING; HOME CANDY MAKING, ETC.

Maple Rolls.

One quart of bread dough when it is moulded for the last raising, mould in a cup of maple sugar, ¼ teaspoonful of soda, 1 tablespoon of butter. Let it rise and mould again and cut out, rise and bake. These are very nice.

Quick Tea Rolls.

One egg, ½ cup maple sugar, 3 teaspoons of baking powder in flour enough to make a rather stiff batter, ⅓ cup of butter, 1 cup milk. Bake in hot gem pans in a hot oven.

Maple Breakfast Rolls.

One egg, ½ cup each of milk and cream, 2 teaspoons baking powder, 3 teaspoons granulated maple sugar, add flour till about as thick as griddle cakes.

Fritters.

Three eggs, 1 tablespoonful sweet cream, ½ teaspoonful salt, 2 cups of sweet milk, 2 teaspoonfuls baking powder, about 4 cups of flour. Mix the baking powder thoroughly with the flour, add the flour to the milk, add the salt, then the eggs well beaten. Fry in hot lard. Serve hot, with warm maple sap syrup.

Baked Apples.

Pare and core some good tart apples, put them in a shallow earthen dish; fill the center where the core has been taken out with granulated maple sugar, add water to cover bottom of dish. Bake in a moderate oven until soft, basting often with the syrup.

Maple Apple Pie.

For one pie: ¾ cup of lard, 3 or 4 good sour apples which have been pared and sliced; 1½ cups flour, ½ teaspoonful salt, 1 cup maple sugar. Mix the lard, flour and salt thoroughly, add just enough cold water to work it lightly together; the less you handle pie crust the better it is—just enough to get it into shape to roll. Roll and put on plate, spread the apple and add the sugar. Bake in a moderate oven.

Apple Pudding.

One layer of wheat bread sliced thin, 1 layer of sliced apples, put on another layer of bread and apples and so on alternately until the dish is full; flavor with lemon, pour over all two teaspoons water; cover and bake one-half hour. To be eaten with maple syrup.

Berry Pudding.

1 pint flour, 1 teaspoonful cream of tartar, ½ teaspoon of soda, milk enough to make a little thinner than biscuit, add 1 pint of berries; boil 1 hour.

The sauce (served hot): 1 cup of maple sugar, ⅔ of cup of hot water, 1 tablespoonful of flour, butter size of an egg.

Let come to a boil, then pour it over a well beaten egg, stirring the egg. Flavor.

Maple Sugar Cake.

One-half cup of butter, ½ cup of milk, ½ teaspoon soda, whites of 5 eggs, 1 cup of maple sugar, 2 cups of flour, 1 teaspoon cream of tartar. Beat the butter to a cream, then gradually add the sugar and stir until light and creamy, then add the milk, then the whites of eggs which have been beaten to stiff froth, last the flour in which the soda and cream of tartar have been thoroughly mixed. Bake in three layers in a quick oven. To be frosted with maple sugar frosting.

Nut Cake.

One cup maple sugar, 2 cups of flour, 1 cup of chopped raisins, 3 teaspoonfuls of baking powder, ½ cup of sweet milk, 2 eggs, 1 cup of chopped English walnuts.

Beat the butter to a cream, add the sugar gradually, and when light add the eggs well beaten, then the milk, and last the flour in which the baking powder has been thoroughly mixed. Mix this quickly and add the nuts and raisins. Bake in rather deep sheets in a moderate oven about 35 minutes.

Marble Cake.

Yolks of 4 eggs, ½ cup of butter, 1 teaspoonful of soda, 1½ cups flour, ½ cup of maple molasses, ½ cup sour cream, spices of all kinds.

For the light part: Whites of 4 eggs beaten to a froth, ½ cup of butter, ½ teaspoon of cream tartar, ½ cup of flour, 1 cup of white sugar, 2 tablespoons of sweet milk, in which dissolve ½ teaspoon of soda.

Apple Cake.

One cup thinly sliced sweet apples cooked until transparent (in one cup maple sugar, and water to make a good syrup); when cool, add 1 cup dry maple sugar, 2 eggs, 1 heaping teaspoonful mixed spices, ½ cup of butter, ½ cup cream, 1 teaspoonful soda, flour till the spoon will stand in the middle without falling.

Shrove Tuesday Cake.

One quart of milk, 3 cups of flour, ½ teaspoonful of salt, 2 eggs, 3 teaspoonfuls of baking powder.

Mix the baking powder thoroughly with the flour, add the flour to the milk, add the salt then the eggs, well beaten. Fry on a hot griddle in large cakes. Butter and spread with maple sugar in layers until you have a plate four or five inches high. Cut in pie shape and serve hot.

Maple Sugar Cream Cake.

One cup of maple sugar, 1 egg, ½ teaspoonful of salt, 1 cup sour cream, 1½ cup of flour, 1 teaspoonful soda.

Add the soda to the cream; when it foams add the egg well beaten; next, the sugar and salt, last the flour. Bake in a quick oven.

Maple Fruit Cake.

One cup sugar, 1 cup each of butter and sour milk, 1 cup of chopped raisins, nutmeg and cinnamon, 1 egg, 1 teaspoonful soda, 2 cups flour, 2 cups butter, 4 eggs, 2 cups maple sugar, 1 cup maple syrup, 1 cup sweet milk, 1 teaspoon soda, 1 teaspoon all kinds of spices, 1 pound raisins, 1 pound currants, ½ pound citron, nearly 6 cups of flour.

Maple Sugar Frosting.

One-half cup maple sugar, ½ cup granulated sugar, ½ cup of water. Boil until it will hair from a spoon. Stir briskly into the beaten white of an egg. Beat until cool enough to spread.

Ginger Snaps.

1. Two cups maple sugar, 1 cup sour cream, 1 teaspoonful soda, flour enough to make a stiff paste, 1 cup butter, 2 eggs, 2 tablespoonfuls ginger.

Roll thin and bake quick.

2. One cup maple molasses, 1 teaspoonful each of soda and ginger, ⅔ cup butter, mix hard and roll thin.

Maple Sugar Cookies.

Two cups of maple syrup, 1 cup of sweet milk, flour enough to roll—about 5 cups, 1 cup of butter, 2 teaspoonfuls of baking powder. 4 eggs.

Beat the sugar and butter to a cream, add the eggs well beaten, add the milk, next the flour in which the baking powder has been well mixed. Roll and cut in any form to suit the taste. Bake in a moderate oven.

Maple Sugar Ginger Bread.

One cup of maple syrup, 2 cups of flour, ½ teaspoonful salt, 1 teaspoonful soda, 1 cup of sour cream, 1 egg, 1 teaspoonful ginger.

Add the soda to the cream; when it foams add the egg well beaten, then the maple syrup, salt and ginger; last add the flour. Bake in a quick oven.

Maple Syrup Made From Sugar.

One pound maple sugar, 1 pint of water, boil ten minutes, skim and cool.

Maple Sugar Ice Cream.

One quart cream, 2 cups maple sugar, 2 eggs, 1 pint of milk, ½ cup of flour, scant.

Let the milk come to a boil. Beat one cup of sugar, flour and eggs until the mixture is light and creamy, then stir into the boiling milk; cook until the flour is thoroughly cooked. Set away to cool. When cold whip the cream, add the other cup of sugar and turn into the cooked mixture and freeze.

Mince Meat. (Very Nice.)

One quart of chopped beef, ½ pound of suet, 1 cup of butter, 1 pint of molasses, 2 quarts of chopped apples, 2 cups of raisins, 2 pounds of maple sugar, 1 tablespoonful each of cloves, allspice and cinnamon.

Boil slowly in 2 quarts of sweet cider two or three hours, being careful not to let it burn.

Maple Sweet Pickles.

Seven pounds fruit, 1 pint best maple or cider vinegar, 1 tablespoonful ground cinnamon, 3 pounds of maple sugar, 1 teaspoonful ground cloves, 1 teaspoonful ground allspice. Boil until the fruit is tender. This is excellent for plums, pears, peaches or cucumbers.

Maple Sugar on Snow.

For preparing maple sugar for eating on snow, either sugar or syrup may be used, but the syrup if obtainable, is best. Boil the syrup until, when dropped on snow, it remains on the surface and becomes waxy, then spread it upon the surface of the snow or a block of ice. If the sugar is used, add a little water and melt it, being careful not to burn, and treat in the same manner as the syrup. This will be found, as every sugar maker knows, one of the most delicious treats obtainable.