Part 6

One quart of bread dough when it is moulded for the last raising, mould in a cup of maple sugar, ¼ teaspoonful of soda, 1 tablespoon of butter. Let it rise and mould again and cut out, rise and bake. These are very nice.

Quick Tea Rolls.

One egg, ½ cup maple sugar, 3 teaspoons of baking powder in flour enough to make a rather stiff batter, ⅓ cup of butter, 1 cup milk. Bake in hot gem pans in a hot oven.

Maple Breakfast Rolls.

One egg, ½ cup each of milk and cream, 2 teaspoons baking powder, 3 teaspoons granulated maple sugar, add flour till about as thick as griddle cakes.

Fritters.

Three eggs, 1 tablespoonful sweet cream, ½ teaspoonful salt, 2 cups of sweet milk, 2 teaspoonfuls baking powder, about 4 cups of flour. Mix the baking powder thoroughly with the flour, add the flour to the milk, add the salt, then the eggs well beaten. Fry in hot lard. Serve hot, with warm maple sap syrup.

Baked Apples.

Pare and core some good tart apples, put them in a shallow earthen dish; fill the center where the core has been taken out with granulated maple sugar, add water to cover bottom of dish. Bake in a moderate oven until soft, basting often with the syrup.

Maple Apple Pie.

For one pie: ¾ cup of lard, 3 or 4 good sour apples which have been pared and sliced; 1½ cups flour, ½ teaspoonful salt, 1 cup maple sugar. Mix the lard, flour and salt thoroughly, add just enough cold water to work it lightly together; the less you handle pie crust the better it is—just enough to get it into shape to roll. Roll and put on plate, spread the apple and add the sugar. Bake in a moderate oven.

Apple Pudding.

One layer of wheat bread sliced thin, 1 layer of sliced apples, put on another layer of bread and apples and so on alternately until the dish is full; flavor with lemon, pour over all two teaspoons water; cover and bake one-half hour. To be eaten with maple syrup.

Berry Pudding.

1 pint flour, 1 teaspoonful cream of tartar, ½ teaspoon of soda, milk enough to make a little thinner than biscuit, add 1 pint of berries; boil 1 hour.

The sauce (served hot): 1 cup of maple sugar, ⅔ of cup of hot water, 1 tablespoonful of flour, butter size of an egg.

Let come to a boil, then pour it over a well beaten egg, stirring the egg. Flavor.

Maple Sugar Cake.

One-half cup of butter, ½ cup of milk, ½ teaspoon soda, whites of 5 eggs, 1 cup of maple sugar, 2 cups of flour, 1 teaspoon cream of tartar. Beat the butter to a cream, then gradually add the sugar and stir until light and creamy, then add the milk, then the whites of eggs which have been beaten to stiff froth, last the flour in which the soda and cream of tartar have been thoroughly mixed. Bake in three layers in a quick oven. To be frosted with maple sugar frosting.

Nut Cake.

One cup maple sugar, 2 cups of flour, 1 cup of chopped raisins, 3 teaspoonfuls of baking powder, ½ cup of sweet milk, 2 eggs, 1 cup of chopped English walnuts.

Beat the butter to a cream, add the sugar gradually, and when light add the eggs well beaten, then the milk, and last the flour in which the baking powder has been thoroughly mixed. Mix this quickly and add the nuts and raisins. Bake in rather deep sheets in a moderate oven about 35 minutes.

Marble Cake.

Yolks of 4 eggs, ½ cup of butter, 1 teaspoonful of soda, 1½ cups flour, ½ cup of maple molasses, ½ cup sour cream, spices of all kinds.

For the light part: Whites of 4 eggs beaten to a froth, ½ cup of butter, ½ teaspoon of cream tartar, ½ cup of flour, 1 cup of white sugar, 2 tablespoons of sweet milk, in which dissolve ½ teaspoon of soda.

Apple Cake.

One cup thinly sliced sweet apples cooked until transparent (in one cup maple sugar, and water to make a good syrup); when cool, add 1 cup dry maple sugar, 2 eggs, 1 heaping teaspoonful mixed spices, ½ cup of butter, ½ cup cream, 1 teaspoonful soda, flour till the spoon will stand in the middle without falling.

Shrove Tuesday Cake.