Newspaper Page Text
sample the , product. Into their
saucers a spoonful of the "sirup is
dropped and they either, stir Ikzeal-
ously-to see if it "grains;" or hunt'
some clean snow on which to pour
the.liquid and make the "wax," which
remains a treasured memory in after
years.
Here are some delicious maple
. recipes, tried and true:
Maple Frappe.
'One cup of maple sirup, 4 eggs and
1 pint of cream- Heat the sirup in a
double boiler, add to it the .beaten
yolk of the eggs and cook 3 minutes!
When cool; add well-beaten'whites of
eggs mixed with the cream, whicti
has been whipped. Put in freezer,
can or mold, pack in salt and ice and
let stand 1 hour. Then cut down
from the side, mix and let stand 1
hour longer. v
Mousse.
Whip 1 pint of cream light and
drain. Beat the yolks of 4 eggs. Put
in 'a saucepan 1 generous cup of
maple sirup; stir, into' it the beaten
yolks of eggs, place over the fire and
stir until the mixture becomes "hot.
The eggs will thicken the sirup. Take
from fire at once and stand in a pan
of ice water. Beat with egg beater,
until light and cold, when gently fold
in the whipped cream. Pack in ice
and salt, using more salt than ,fofr
ice cream, and do not stir. Let stand
4 hours.
Maple Penucha.
-Three cups of maple sugar, 1 cup
of milk, a piece of butter size of a
walnut. Boil hard 4 minutes, remove
from fire and beat until creamy. Just
before pouring into -b uttered pan, stir
in 1 cup black walnut meats.
Maple Waffles.
Beat the yolks of 2 eggs, add a
teaspoon of salt, y cup of maple
sugar, and 1 cup of sour milk, into
which 'has been placed a pinch of
soda. Sift into this 2i cup's of flour
and stir until the batter is perfectly
smooth, then add a tablespoon' of
melted butter. The well-beaten
Svhites of-the '2 eggs shpuldnpw be
stirred. In', and.1 last "of all, 2y2 tea
spoon of-"baking powder j beat the
whole .thoroughly, filling, the hot
waffle irons about two-thirds full. If
the batter should be top;thick, use a
little water for.j thinning:.
' Maple Junket.
Sljgtitly.sweeteri.4nd warm! quart
of milk, flavor with ! teaspoonful of
maple -flavoring; Dissolve i junket
tablet -in y tablesoonful . of cold
water.-.then add to the warm milk
Pour 'Into glass serying dishes, and
when firnV'set in ice-box rahd chill.
Chop 1 cupful ,of maple sugar and y2
cupful of blanched almonds together,
and when'ready'tp serve the junket
spread a layervon top of-each dish.
' Maple Cream.
Dissolve 1 package of orange jello
in 1 pint of boiling maple sirup. Cool,
then" add 1 pint of. whipped cream.
Pour in mild and set in ice and salt
to harden. T "
A NOVEL, STUNT ;
" The suitcase "in-a . crowd is always
a probiem" :that is, it becomes a
problemif' a little attachment is not
made for "handling it that eliminates;
the 'difficulty. The trouble is caused
by the size of the case and. the' way
it projects 'in front of and" behind the
person .carrying it ,
' Just attach a handle -to the end,'
like that on a trunk, and when in a
crowd carry the case by this end han-' .
die. There are no ,projections"then.
: -0-0"
Daily H'ealthogram.
ButteniulK, under proper con
ditions, will remain, in condition fit
to drink 4 about twenty-four hours
longerthjaii swfet'milky r -
