Crescent cook book

[PAGE TWENTY-FOUR] MAPLEINE RECIPES The following tested recipes, which, while but a fraction of many smacking good dishes made with “Crescent Mapleine,” are sufficient, we know, to win from you a life-long favor for “Mapleine” and its appetizing relishes. Every course, from soups to custards, may be varied at will by using a few drops of “Mapleine” in the preparation, thereby adding a new and decidely toothsome flavor to an otherwise ordinary menu. It’s wrong to suppose that better results may be obtained by the use of more or less ‘Mapleine” than we prescribe, for, while no harmful results can possibly follow its too liberal use, an excess amount will destroy the delicate and delicious maple flavor. Mapleine is not a substitute for nor an imitation of Maple, but an original, pure and wholesome preparation of roots and herbs producing a creamy flavor that is better than the real maple itself, and guaranteed under all the pure food laws, both State and National, to be absolutely free from impure injurious ingredients. We warn you to beware of imitations and substitutes. Every bottle of “Crescent Mapleine” is , carefully packed in an attractively decorated carton bearing our “Crescent Trade Mark” and branded “Crescent Mapleine”. A 2-oz. bottle makes two gallons of syrup, and costs you only 35 cents. MAPLEINE SECTION BREAD AND BISCUITS CRESCENT NUT BREAD 2 cups Milk 14 cup Sugar teaspoon Mapleine rounding teaspoon Salt cups Graham Flour cups Flour teaspoons Crescent Baking Powder 1 cup chopped Walnuts Let the batter stand in bake-pan half an hour, then bake in a moderate oven one hour, BN Nee MAPLEINE HOT BISCUITS 1 quart Flour 2 heaping teaspoons Crescent Baking Powder 1 pinch Salt 1 tablespoon Butter 1 tablespoon Lard 1 scant teaspoon Mapleine Sift the flour, baking powder and salt together, rub in the butter and lard and use enough sweet milk with the Mapleine added to make a very soft dough. Roll gently to about one inch thickness, cut in small biscuits, crowd them together in pans and bake in a quick oven, CRESCENT HEALTH BREAD 1144 cups sweet Milk cup Flour cups Graham Flour teaspoon Salt tablespoon Mapleine Syrup teaspoons Crescent Baking Powder Let stand one hour. delicious bread. WORE Ne This makes one loaf of MAPLEINE HOT CAKES 2 cups sour Milk 2 teaspoons Crescent Baking Powder 1 Egg pinch Salt Flour enough to make thin batter 14 teaspoon Mapleine Mix the Mapleine with the milk before making batter. Have griddle smoking hot, Amount of Sugar per Quart Jar Canned Preserved Cherries AC ORS eae aa ae Strawberries .. oS) ty ne ale ae ene Raspberries fe ee eR oa)” ie tae Blackberries . Bo LS ae Quinces . os Ne Ra Pears . Pee as pr Grapes Yo Sie Peaches . ae yest etek Pineapples . Se Bit bend Crab-apples ae ah Poe 8 eae Plums S, yi Sees Rhubarb ‘ees BY ea Sour apples Gs irae een: Currants ‘ot hee sae Cranberries Sas ik AS a [PAGE TWENTY-SIX] MAPLEINE CAKES MAPLEINE MARBLE CAKE cup Sugar 14 cup Butter 14 cup Milk 2 Eggs, well beaten 134 cups Flour 2 teaspoons Crescent Baking Powder To half the batter add one teaspoonful Mapleine. Put in bake-pan in alternate layers of spoonfuls of dark and white batter. This will make one small loaf. MAPLEINE THREE LAYER CAKE 1 piece Butter size of an egg 1144 cups granulated Sugar 1 whole Egg and two yolks 24% cups Flour 2 teaspoons Crescent Baking Powder 1 cup Milk 14 teaspoon Mapleine Cream butter and sugar, add well beaten eggs. Put Baking Powder into flour and ada alternately with milk. Add flavoring last. Bake in moderate oven. Use Mapleine filling, MAPLEINE RIBBON CAKE 1 cup Sugar 14 cup Butter 2 cups Milk 3% cups Flour 1 teaspoon Mapleine 2 teaspoons Crescent Baking Powder Juice of half a lemon 1 teaspoon Vanilla