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Show SWEETS FROM MAPLE DELICIOUS CONFECTIONS FOR THOSE FOND OF FLAVOR. At This Season the Sirup Should B at Its Best, and Here Are Five Ways of Employing It to Best Advantage. Maple Charlotte. One cup of grated maple buyr, one heaping teaspoon ol powdered gelatin, one pint of milk, two eggs, two tablespoons of granulated granu-lated bugar, one teaspoon of vanilla extract and a half cup of chopped walnut meals. Dissolve the maple sugar in a half cup of hot water. Dissolve Dis-solve the gelatin in the milk and set on ihe fire. When boiling, add the egg yolks, beaten with the'" sugar. Stir aver the fire till it begins to thicken, then remove from the fire and stir into it the stiffly beaten whites ol the eggs. Add the dissolved maple sugar, vanilla extract and the walnuts, wal-nuts, chopped. Pour into a wet mold and turn out when firm. This 1b delicious de-licious with whipped cream. Maple Bisque. One cup of maple sirup, four 'eggs, two cups of whipping whip-ping cream and a few chopped nuts. Put the maple sirup and the yolks ol the eggs into a saucepan over the fire and stir until they come to a boil, then strain and cool. Add the whites of eggs (stiffly beaten) and the whipped cream. Pour into a wet mold, cover with buttered paper and the lid and pack In Ice and salt for four hours. Turn out and sprinkle chopped nuts on the top. Maple Russe. One cup of maple 6lrup, two cups of whipping cream, the yolks of four eggs, a half cup of boiling water, one and a half tablespoons table-spoons of powdered gelatin, a few ladyfingers. Line a charlotte russe mold with the ladyfingers split in halves Dissolve the gelatin In boiling water and whip the cream. Scald the maple sirup and pour It in a fine stream on the - beaten yolks of the eggs, stirring constantly. Cook over hot water until the mixture will coat the spoon. Add the dissolved gelatin, strain and cool. Heat thoroughly, add the whipped cream and pour the whole Into the prepared mold. Turn out when firm. Maple Pudding. Heat two cups ol milk, stir In two tablespoons of fine tapioca, cook for twenty minutes and remove from fire. Add the well beaten yolks of three eggs and a pinch of salt. Stir again over the fire till it thickens, then allow it to get cold. Add one cup of chopped nut meats and two-thirds of a cup of maple sirup. Pile the stiffly beaten whites on the top and serve. Maple Cake. Sift two cups ol flour with one and a half teaspoons of baking powder Into a basin; rub In one tablespoon of butter and add two well -beaten eggs, half a cup of milk and one cup of maple sirup. Mix and add a half cup of chopped raisins Mid one cup of chopped English walnuts. wal-nuts. Bake In buttered and floured cake tins In a moderate oven. |