MAPLE CENTER CREAM
Make exactly same as above, only instead of white sugar, use two-third maple and one-third white. If you use maple syrup instead of maple sugar, allow two pounds of syrup for every pound of sugar desired. You will find this cream very sticky, and it takes longer to cream it up than the other, but it makes a delicious chocolate cream. Do not get discouraged and think it is not going to cream for you, for if you cooked it to the right degree, it will never fail to cream.