OCR Text |
Show i Mary's Kitchen M Pi.F vIHl P From breakfast to dinner maple sirup finds s welcome place on every 'table. Hot cakes for breakfast with real maple nlrup. fritters for luncheon ; with real maple alrup and a desert jof some sort for dinner, sweetened with I real maple sirup there's no other ' taste like it. ' And is you want a real Jolly party I for either young or old "sugar off" In the evening , TO "SUGAR OFT" Four cups fresh maple sirup, 4 tablespoons cream. Put Sirup and rream In a larce smooth kettle Rub the sides of the kettle with butter. This prevents boiling over to some extent. As the acum rises skin It off with a skimmer. Boll until the Mrup forms a "oft hall when dropped In cold water. The ball must be Just firm enough to hold its shape. Do not stir the alrup while boiling. If the pan la too small the sirup will boll over the top. When the ulrup rises to the top of the pnn lift iihe pan from the fire. Do not s ir j AVhfrn the mjrup is done put two lark'e spoonfuls In each saucer. Let cool and then stir with a s'.rong plated teaspoon. This artiount of sirup should serve eight persons. 1 A prize might be given to the per-i per-i son who stir hl sirup to the whitest, whit-est, creamiest enndy. M iTTiE Pi PPlNt. One and one-half cups milk, 2 eggs. 1 tablespoon granulated geletlne, 1-4 I cup cold water, 1-8 teaspoon salt, 1 cup maple sirup. 1- cup shredded al-momlf al-momlf canned peaches Scald milk and pour slowly over I the well beaten yolks of the ;cs i Add salt and put In double boiler land COOtC five mlnutr-.-i Soften gelatine gela-tine In cold water. Add to first mbt-! mbt-! lure, stirring well. Remove from fire and add maple sirup. 1 Let cool. When beginning to set fold in the whites of the egga beaton till stiff and drv Put half i canned pekch In e.ieh Individual mold sprinkle 'with aim on da and pour over the maple mixture. Let stand In a cold place for two hours to become firm and i . hill 31 PI.F MARGUERITES One cup maple sirup. 3 eggs 2 tablespoons butter 1 1-2 ciip.s fl.vir. 1-2 teaspoon salt 3 teaspoons baking powder. 1-3 teaspoon soda 1-2 cup chopped nuts. Beat yolks of eggs till thick and lemon colorod. Beat In sirup and butter softened, but not meitf.,1 Mix and sift flour baking powder, salt and soda. Stir Into first mixture. Beat whites of eggs '111 stiff and dry and fold Into dough. Add nuts, and drops from a teafpeon onto a, " and floured baking sheet Bake 12 minutes In a hot oven l flk BAKED ppi ES Four large smooth apples. 8 large prunes 1 cup maple sirup, bulter Pnie apples and remove core Soak prunes In cold water for two hours and remove stonr's Put two prunes' In each apple, dot with a bit of but-' ter and nrrnnco In a casserole Pr,t;r over sirup cover and bake half n n hour. Remove cove- and, lake half an hour longer. The last: half hour of baking should make "ir-cpplo "ir-cpplo "-'aze" Baste with the sirup In the pan. Serve hot or cold, with or without whipped cream. (Copyright, 1922. XE Service) |