6—Lancaster Farming, Friday, October 31, 1958
For the
Farm Wife and Family
Maple Syrup Sparks Meals
We usually think of maple syrup as a dressing for
pancakes or waffles and forget that it can be used as a
sweetening substitute in a lot of recipes. Today we have
some recipes for you that were especially developed for
the use of maple syrup.
It you wish to substitute maple
syrup for the sugar in a recipe
you simply substitute one and
one-half cups maple syrup for
each cup granulated sugar and
add one-fourth teaspoon soda to
recipe for each cup maple syrun
used. When maple syrup is sub
stituted for all sugar in recipe,
cut down on liquid one-half.
When maple syrup is substituted
fr half the sugar in recipe, cut
down liquid one-fourth,
fcjse maple syrup to:
1. Sweeten your prunes or ap
ple sauce
2. Make a dehcius maple milk
shake or eggnog
3. Baste your baked ham
4 Pour on grapefruit
5 Mix with butter and glaze
baked squash, sweet pota
toes or carrots
MAPLE SYRUP COOKIES
cup maple syrup
3 tablespoons batter or mar
garine
1 egg beaten
teaspoon baking soda
2 tablespoons milk
1 cup flour
1 teaspoon cream of ftartar
% cup chopped nuts
Melt butter or margarine and
add maple syrup, beaten egg, and
milk. Sift baking soda, flour, and
cream of tartar into maple syrup
mixture and mix thoroughly Add
chopped nuts Drop onto a greas-
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GROFF’S
HARDWARE
New Holland, P a
ed cookie sheet and bake in a pre
heated 400 degree oven for 10
minutes Makes about 24 cookies.
Vi cup melted shortening
s/ 4 cup cake flour
3 teaspoons baking powder
Vi teaspoon salt
3 4 cup maple syrup
1 egg beaten
% cup milk
Cool melted shortening and
then add maple syrup. Sift flour,
salt, and baking powder into the
maple syrup mixture and mix
slightly. Add remaining ingredi
ents and beat until smooth (do
not over-beat). Pour batter into
two 8-inch cake pans, lined with
wax paper. Bake for 20 to 25
minutes at 350-375 degrees. Re
move from pans immediately aft
♦-r taking from oven. Cool and
frost with maple syrup frosting.
MAPLE SYRUP FROSTING
-2 tablespoons shortening, but
ter, or margarine
1% cups confectioners’ sugar
3/ s cup maple syrup
*,j cup chopped walnuts
Cream shortening and add con
fectioners’ sugar. Beat until the
shortening is evenly distributed
throughout the sugar. Add maple
syrup until desired consistency is.
u>!^op
MAPLE SYRUP CAKE
BYTHI
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here by the 10th of the month
earn from the Ist—so it pays
to save now! If you do not
have an insured savings ac
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right away? A convenient
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Good earnings paid on savings,
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30/
/q
Paid On Savings
ACCOUNTS INSURED TO Slo,oofl
FIRST FEDERAL
'avings and/xian
AI*OCI\pbH OF LANCAifin
23 North Duke
Pko. e EX -2818
Gilbert If. Hailley
Treasurer
Geo. L. Diehl
Asst Treasurer
CHILI CON CARNE FANS will go for the seasoning of this chili soup is warm and
new Chili Soup with Beef. It’s a hearty satisfying, not too hot for children s taste,
meal-in-a-bowl combining tender small red but still in the tradition of the chili Dad
beans and beef in a rich broth of red-ripe likes so well. j *amm
aristocrat tomatoes and selected spices. The .
achieved, beat until smooth and
glossy. Frost cake and then
sprinkle chopped nuts on top of
frosting. This makes enough
ft osting to frost one layer cake.
MAPLE SYRUP GINGERBREAD
1 cup maple syrup
2 cups flour
tfe teaspoon salt
I teaspoon soda
1 cup sour cream
1 egg
1 teaspoon ginger
Sift the ginger, salt and soda
with the flour; mix beaten egg,
cream and syrup and combine the
per Annum.
Emlen H. Zellers
Secretary
James N. Esbenshade
Asst. Secretary
two mixtures. Bake in nine-inch
square pan 40 to 50 minutes in
350 degree oven.
* * *
MAPLE CHIFFON PUDDING
1 tablespoon gelatin
Vt cup cold water
1 cup maple syrup '
Vz teaspoon salt
3 egg yolks
3 egg whites
1 cup chopped nuts (optional)
Soften the gelatin in cold wat
er. Stir salt and maple syrup to
gether. Beat egg yolks; add to
maple syrup mixture and cook
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over hot water, stirring until
slightly thickened. Add gelatin
solution and stir until dissolved.
Remove from heat and chill un
til syrupy. Beat until fluffy 5
minutes by electric beater Beat
egg whites until stiff; fold into
maple syrup mixture, Chill until
firm. Serve with whipped cream.
Makes 4 to 6 servings.
BAKED MAPLE SYRUP
CUSTARD
1 cup maple syrup
2 eggs, well beaten
(Continued on page seven)