Show suar fim take a quart of bread danh after it Is for abo last raising and knead into it one cupful grated maple sugar a quarter teaspoonful ot soda and a teaspoonful ot butter let it rise then mould again and cut into small roll put in a buttered tin let them ale 15 or 20 minutes and babe in a quick oven miniie sac nie calt make very tender baking powder crust using aub in place of water rollout about halt the thickness 0 ordinary biscuit and cut into shape with the cover ot a quarter pound bakin powder can or tea caddy A every other biscuit I 1 cut out sprinkle bit of maple sugar on top moisten the next biscuit and press down on top ot the tuga redi one lay close together in the pan in which they are to be baked so that they will rise instead ot spreading brush over with mils or melted butter and bake in a quick oven they are brown but not hard serve at once with saucers ot warin melted girup gyrup sucre la creme boll together a pound of prated maple sugar and a halt cupful of rich cream until the syrup form soft ball when rolled in a saucer with a spoon cover the bottom cf well buttered tins with a layer of chopped butternut meats and pour the candy over hem iet it harden a little and work into squares with a knife I 1 a favorite confection among the french canadian peasant who aeo a the boiled cream and sugar for icing a delicate white cake an excellent layer cake Is made by using this a la creme with the butternuts butter nuts for a filling then frosting the top layer with be without tue note Cutek lII an old preserve Is made of sugar andi plums melt the sugar in a little water and cook with the chime al lowing pound for pound this gives a delightful tarr sweetness caple brenni candy to three cupfuls of crated sugar allow one of hick tweet cream boll together until a little dropped from a spoon hardens in cold irater take from the fire and beat with a silver fork until it has the consistency of very thick cream pour in buttered tin and when cool cut into squares maple put one quart of into the double boiler and scald meanwhile beat the yolks of els eggs until lemon colored and thick then add a pinch of salt and two cupful grated maple sugar or one and one half cupfuls maple syrup mills into the egg and sugar mixture and when well blended turn all back into the double boiler cook until the mixture adhere to the spoon stirring constantly and lifting occa donally from the water to keep fruitt boiling ton rapidly As soon the custard Is thick and creamy take from the and beat into it little by little the whites fit sit egg already beaten stiff Keep bealing until cold then stir in one pint of cream whipped stiff and turn into the freeder fre eier pack with three part ice to one part of salt and turn the crank slowly aunill the mixture to set pack in a mold taking care that no bit of salt I 1 allowed to work its way in when ready to serve turn out on a platter and sprinkle the surface of mould wath one cupful chopped butternuts butter nuts or almonds hot maple for fcc put one pint of maple syrup and a hap cupful of cream into a and coot without stirring until it hairs of the hyrup dropped into coldwater cold water can be rolled into a soft beha take from the anre stir in a halt cupful of chopped fine and keep hot until ready to serve 11 |