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.