Crescent cook book

Cream butter and sugar, add gradually lemon juice and vanilla. Beat five minutes. Stir sifted flour, baking powder and milk into a batter, add to butter and sugar. Mix well, and separate in two batters. Flavor one with Mapleine. Bake in layers, fill and cover with white icing, [illustration: PAGE TWENTY-SEVEN] MAPLEINE COOKIES 1 cup Sugar 1 small cup Butter Yolks of four Eggs 14 cup sweet Milk 2 teaspoons Crescent Baking Powder sifted with a little Flour 1 small teaspoon Crescent Mapleine Mix with enough flour to make a dough, roll thin and bake in moderately hot oven, MAPLEINE DOUGHNUTS 14 cup Sugar cup Mapleine Syrup cup thick sour Milk Eggs teaspoons Soda (sift in) cup Flour teaspoon Salt Y4 teaspoon Ginger 14 teaspoon Cinnamon Flour to make a soft dough. MAPLEINE LUNCHEON CAKE 14 cup Butter 2 cups Sugar 34 cup sweet Milk 3 cups Flour 2 teaspoons Crescent Baking Powder 3 Eggs (whites) IZ teaspoon Mapleine Cream butter and sugar thoroughly; add, alternately, milk and flour sifted with baking powder. Mapleine, Fold in beaten egg whites. Bake in moderate oven. stiff Add MAPLEINE TAPIOCA PUDDING cup Tapioca Egg Yolks small piece Butter tablespoons granulated Sugar cup Milk teaspoon Mapleine Have the Tapioca well soaked in water or milk and cook till bluish in color, then add the milk, eggs, sugar and Mapleine. MAPLEINE FRANGO ogee" Sk 1 cup Mapleine Syrup made by dissolving 14 cup of Sugar in sufficient hot water to . fill up the cup and adding 1 teaspoon of Mapieine Put the syrup in the top of a double boiler, let simmer two minutes, then stir in the eggs (well beaten). Cook until mixture thickens, stirring constantly; cool. When cool, fold in one and one-half pints of whipped cream. Pack in ice and salt (same as ice cream is packed) and let stand three hours before serving, MAPLEINE JELLY 14 box Gelatine scant cup cold Water pint boiling water cup Sugar teaspoon Mapleine Soak the gelatine in the cold water until soft, then add the boiling water, sugar and Mapleine. Do not let the mixture boil. When well dissolved strain through a flannel bag. MAPLEINE PUMPKIN PIE 4 Eggs 1 cup granulated Sugar 1 cup Milk 1 teaspoon Butter 1 teaspoon Cornstarch . 1 pinch Salt 1 pint stewed and_ “strained Pumpkin 1 teaspoon Ginger Nutmeg or Cinnamon if de- | sired IZ teaspoon Mapleine Use regular pie crust and bake in moderate oven. Enough for two pies. DESSERTS MAPLEINE PIE 4 Egg Yolks 1 cup granulated Sugar 34 cup Butter 3 heaping teaspoons starch 1 teaspoon Ginger 1 cup Mapleine Syrup Make regular pie crust and bake in a quick oven, Use the whites of the eggs for meringue, Enough for two pies. Corn- CARAMEL ICE CREAM 1 quart fresh Cream 1 Egg 2 cups sweet Milk 1 tablespoon Cornstarch 114 cups granulated Sugar 1 pinch Salt 14 teaspoon Mapleine Put sugar in saucepan, stir constantly until melted, and of light brown color, scald milk and thicken with corn starch, add the salt and the egg slightly beaten, stirring gradually. Cook over hot water fifteen minutes and strain, if necessary. When cool add cream and Mapleine and freeze. MAPLEINE PARFAIT 1 cup Sugar 4 Eggs 14 cup hot Water 1 pint thick Cream 114 teaspoons Mapleine Put sugar and water in top of a double boiler, let simmer two minutes, then stir in eggs, which have been beaten, cook until the mixture thickens, stirring constantly, cool. When cold add the cream, beaten stiff, and Mapleine—mold. Pack in ice and salt, as ice cream is packed, and let stand three hours before serving. MAPLEINE BLANC MANGE 1 quart sweet Milk 4 heaping teaspoons Cornstarch 14 cup granulated Sugar 3 Eggs (beaten whites) 1Z teaspoon Mapleine