Crescent cook book

Two cups White Sugar, 14 cup hot Water, set where it will slowly dissolve on back of stove; when dissolved heat to boiling; have the yolks of 4 Eggs well beaten and stir into hot Syrup. Cook until thick about like salad dressing, add 1 teaspoon Mapleine, and stir or beat until cold and grainy. It will, in a measure, take the place of Butter eaten with Bread MAPLEINE FROSTING 2 cups granulated Sugar 1 cup Milk 1 small piece of Butter 2 teaspoons Mapleine Stir until mixture boils, then boil briskly until it forms soft ball in cold water. Cool a little and beat until creamy. CAKE FILLING 2 cups granulated Sugar 34 cup Milk 1 piece Butter (size of walnut) 1 teaspoon Mapleine Mix sugar, milk and butter together, boil for five minutes, take from fire; stir until thick. Then add the Mapleine, stirring it in slowly, CARAMEL FILLING 2 cups granulated Sugar 14 cup Cream 22 cup Butter 114 teaspoons Mapleine Mix the sugar, butter and cream, boil ten minutes and add the Mapleine. Beat until just right to spread. Enough for two cakes. PUDDING SAUCE 2 Eggs (whites) 114 cups granulated Sugar 1 cup Milk 1 teaspoon Mapleine Cook the sugar and milk until it thickens a little, then add the egg whites, beaten stiff, and the Mapleine, The addition of Mapleine to soup adds piquancy to flavor. When canning berries if one scant teaspoon of Mapleine is added to each quart jar of fruit the flavor will be more pronounced. A good point to remember is that too much beating tough- ens white of egg. [PAGE THIRTY ] MAPLEINE CANDY RECIPES MAPLEINE PINOCHE 3. cups white Sugar 1 cup Milk 1 teaspoon Butter Boil together, stirring constantly, until it will make a soft ball when dropped in cold water, Take from fire and beat. When ready to pour on buttered plate, add ten drops of Mapleine and one cup of broken nuts, FUDGE 3 cups Sugar 1 cup Milk 1 tablespoon Butter When sugar is melted add 4 or 5 tablespoons cocoa, Stir and boil 15 minutes. Take from fire, add 1 teaspoon Mapleine, stir till creamy, pour on buttered plates, cut in squares, UNCOOKED CANDY 1 Egg 14 teaspoon Mapleine 1 teaspoon cold mashed Potatoes 1 pound powdered Sugar To the egg add the Mapleine and cold mashed potatoes, sift in the powdered sugar until it forms a thick paste, add nuts, turn on breadboard and knead in powdered sugar to proper stiffness. ICE CREAM CANDY 3 cups sugar, crushed or cut loaf A little less than 1/4 cup Vinegar 1 1/4 cups cold Waterr Piece of Butter size of walnut Flavor with Extract Vanilla Boil until it hardens, then pull until white. CREAM CANDY 1 pound white Sugar 3 tablespoons Vinegar 1 teaspoon Extract Lemon 1 teaspoon Cream Tartar Add little water to moisten sugar, boil until brittle. Put in extract, then turn quickly out on buttered plates. When cool, pull until white, and cut in squares. [ PAGE THIRTY-ONE ] MAPLEINE CREAM CANDY 3. cups white Sugar 14 cup Milk 1 tablespoon Butter 1 heaping teaspoon Mapleine Boil. sugar, milk and butter until it forms a soft ball when dropped in cold water. Take from fire, add the Mapleine and beat till it sugars. Pour in shallow dish and cut to suit. MAPLEINE FUDGE 2 cups granulated Sugar 1 cup Milk 1 piece Butter (size of Egg) 1 heaping teaspoon Mapleine Cook about fifteen minutes. Take off and beat hard until it grains, then pour in buttered plate. Chopped nuts, figs, dates or cocoanut spread on the plate before pouring makes tasty variations. MAPLEINE TAFFY 2 cups granulated Sugar If cup vinegar 14 cup Water 1 heaping teaspoon Mapleine Boil sugar, vinegar and water until it snaps, take from fire, add the Mapleine and pull. Cut in pieces to suit, MAPLEINE SUGAR 1144 pounds white Sugar 14 teacup Water 1 teaspoon Mapleine