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Show Dainties Maple Sugar Sandwiches. To mako this nool acquisition for the nftouioon tea or the children's school lunch-box, force maple sugar through a food-choppor and spread bc- tween thin slices of fresh-buttered white, brown, or entire wheat bread, or usq one kind of bread for lower layer and another kind for tho top. For a richer candwlch, sprinkle the tugnr with any kind of choppod nut-meats. nut-meats. Maple Sugar Biscuits. Theso dainties are appropriately served with the eweet course at lunch-epn lunch-epn or dinner, and aro equally acceptable accept-able at the five-o'clock tea. Make a rich baking-powder biscuit dough, roll It to one-fourth Inch In thickness and i-pread half of it with melted buttor. Sprinkle butter with maple sugar forced through a food-chopper, put on tho other half of tho dough, cut Into cakes with a small blMCult-cutter, and brush ovor tho tops with beaten egg. Bake In a modernto oven and serve hot. Maple Rlngo. Cream one-half cupful butter with one-half cupful granulated sugar and ono-half cupful maplo sugar forced through a food-chopper, then add two eggs, onc tablenpoonful water, two and a half cupfuls Hour und one-half tablenpoonful table-npoonful baking powdor. Roll thin, cut Into circles with a cruller-cutter, brush with beuton egg. sprinkle with grated maplo sugar, nnd bake In a modorato oven. Theso are Bimple and delicious cookies. v Maplo Cake. Mako any desired foundation cako and bako In a sheet. Covor with maple Icing and sprinkle icing geuor-ou geuor-ou My with chopped pecan nuts. Cut In strips or squares for serving. Verv fine. Maple Icing. Forco one-half pound of maplo augur through a food-chopper and put Into a buttered sadce-pan with one cupful granulated sugar and ono cupful cream of rich milk Put over the fire, ntlr until the sugar Is dissolved, thon boll without stirring until mixture does not scparato when tested In cold wator. Lot stand until lukewarm, beat until creamy; reheat, stirring constantly until un-til soft, then spread on cakes. Cottage Pudding. Cream one-third cupful butter with two-thlrda cupfulaugar; then add ia. successive order ono egg, three-fourths H cupful milk, two cupfuls flour and ono mM level tablespoonful baking powdor. Bake in gem pans and -serve hot with u muple sauce, mU Maple Sauce. Am Cream togethor one rounding tabic- mM spoonful each of butter and flour; add mM gradually one-half cupful hot wator H and ane-Jialf cupful thick maplo syrup. H Lot boll several minutes constantly. H Thin more If needed. H Maplo Floating Island. W Put ono and a. half cupfuls milk In H the buttered top of a double boiler. H Beat whites of two eggs until Miff, I H Ui op by tho spoonful Into the hot milk; mmm lot poach until firm; skim out and UBe H stialned milk for making custard, H Custard. W. Beat yolks of threo oggs, add one- m. third cupful hot maplo nyrup and ono H and a half cupfuls hot milk. Cook In H tho top of a doublo boiler, stirring H constantly until mixture commences to B thicken; then roraovo from stove and JBB add one-half tfaepoonful vanilla. Servo BBb tho chilled ciutard In a glans dish or JBB sherbet glasses, with the poached whites floating on top. Sprinkle H whites with grated maple -sURar. H AMELIA SULZBACHER. MmM |