Crescent cook book

Heat one pint of the milk; in the other dissolve the corn starch, sugar and Mapleine. Mix, stir well, take from fire and add the egg whites. [PAGE TWENTY-EIGHT | MAPLEINE CARAMEL PUDDING 4 cups Milk 5 ~Eges 1 pinch Salt 1144 cups granulated Sugar 114 teaspoons Mapleine Scald the milk. Melt sugar in saucepan, stirring constantly, until light brown in color, gradually add the milk. Add this mixture to eggs slightly beaten with salt and Mapleine following. Strain into buttered baking dish, bake slowly for one hour, cool and serve. MAPLEINE SEA FOAM cups granulated Sugar cup Water tablespoon Vinegar Eggs (whites) teaspoon Mapleine large cup of Almonds Place on the back of stove to dissolve slowly the sugar, water and vinegar; then boil without stirring until it spins a thread or forms a soft ball in cold water. Pour the hot syrup into the whites of the eggs, well beaten, and beat again with egg beater till nearly cooked, or until mixture holds its shape; then add the Mapleine and almonds which have been blanched and slightly broken. Dip out with teaspoon into desired shapes in buttered plates. He hee MAPLEINE FLOAT Heat 1 cup Milk in double boiler; sweeten to taste and add well beaten yolks of 3 Eggs. Cook slightly. Remove from fire and set to cool. When cool, or partially so, flavor with 14 teaspoon of Mapleine. Beat whites of 3 Eggs stiff and drop by spoonfuls into hot water; when set, dip out, drain, and slide into custard. PURE ICE CREAM 2 quarts pure sweet Cream 1 povnd granulated Sugar 2 teaspoons Mapleine Mix sugar and cream together, beat well; then add the Mapleine and freeze. [PAGE TWENTY-NINE] DESSERTS CARAMEL CUSTARD 1 cup granulated Sugar 1 pint Milk 1% cup Butter 2 tablespoons Cornstarch 114 teaspoons Mapleine Put milk in double boiler and thicken with the corn starch dissolved in a little water. Put sugar and butter in saucepan, stir until sugar is melted, then gradually stir them together and add the Mapleine. Strain if necessary, cool and serve with Mapleine Whipped Cream. BISCUIT GLACE 1144 pints Cream 12 ounces Sugar 8 Eggs (yolks) 1 tablespoon Mapleine 6 ounces crisp Macaroons, pound in mortar to dust Mix cream, sugar, eggs, and extract. Place on fire, and stir composition until it begins to thicken. Strain and rub through hair sieve into basin. Put into freezer; when nearly frozen, mix in macaroon dust, another tablespoon extract vanilla, and finish freezing, CUSTARD ICE CREAM 1 pint fresh Milk 2 Eggs 6 ounces Granulated Sugar 1 tablespoon Cornstarch Mix and scald but do not boil. Mix the whites of two eggs in a pint of fresh cream, whip well, flavor with one teabas an of Mapleine, add to the above and reeze, MAPLEINE MOUSSE Cook in double boiler 1 cup of Mapleine Syrup and the yolks of 4 Eggs. Cook 20 minutes. Add beaten white of 1 Egg, and remove at once from the fire. When cold, add 1 pint of whipped Cream. Freeze quickly -SAUCES anv CAKE FILLINGS WHIPPED CREAM 1 quart pure sweet Cream 24 hours old 14 scant teaspoon Mapleine Put cream in bowl on cracked ice, or snow if any, and whip not too fast. When nearly finished add the Mapleine. Counter bowl containing cream should be kept on cracked ice. MAPLEINE SYRUP 2 cups boiling Water | 4 cups granulated Sugar 1 heaping teaspoon Mapleine Thoroughly dissolve the sugar in the water, stir in the Mapleine and strain through a damp cloth. This makes one quart of delicious table syrup, which is ready for use as soon as cold. MAPLEINE HARD SAUCE 14 cup Sugar 1 large tablespoon Butter Cream these together well and add a few drops of Mapleine to flavor. MAPLEINE BUTTER