Maple Rolls.
One quart of bread dough when it is moulded for the last raising, mould in a cup of maple sugar, ¼ teaspoonful of soda, 1 tablespoon of butter. Let it rise and mould again and cut out, rise and bake. These are very nice.
Quick Tea Rolls.
One egg, ½ cup maple sugar, 3 teaspoons of baking powder in flour enough to make a rather stiff batter, ⅓ cup of butter, 1 cup milk. Bake in hot gem pans in a hot oven.
Maple Breakfast Rolls.
One egg, ½ cup each of milk and cream, 2 teaspoons baking powder, 3 teaspoons granulated maple sugar, add flour till about as thick as griddle cakes.
Fritters.
Three eggs, 1 tablespoonful sweet cream, ½ teaspoonful salt, 2 cups of sweet milk, 2 teaspoonfuls baking powder, about 4 cups of flour. Mix the baking powder thoroughly with the flour, add the flour to the milk, add the salt, then the eggs well beaten. Fry in hot lard. Serve hot, with warm maple sap syrup.
Baked Apples.
Pare and core some good tart apples, put them in a shallow earthen dish; fill the center where the core has been taken out with granulated maple sugar, add water to cover bottom of dish. Bake in a moderate oven until soft, basting often with the syrup.