Maple Apple Pie.
For one pie: ¾ cup of lard, 3 or 4 good sour apples which have been pared and sliced; 1½ cups flour, ½ teaspoonful salt, 1 cup maple sugar. Mix the lard, flour and salt thoroughly, add just enough cold water to work it lightly together; the less you handle pie crust the better it is—just enough to get it into shape to roll. Roll and put on plate, spread the apple and add the sugar. Bake in a moderate oven.
Apple Pudding.
One layer of wheat bread sliced thin, 1 layer of sliced apples, put on another layer of bread and apples and so on alternately until the dish is full; flavor with lemon, pour over all two teaspoons water; cover and bake one-half hour. To be eaten with maple syrup.
Berry Pudding.
1 pint flour, 1 teaspoonful cream of tartar, ½ teaspoon of soda, milk enough to make a little thinner than biscuit, add 1 pint of berries; boil 1 hour.
The sauce (served hot): 1 cup of maple sugar, ⅔ of cup of hot water, 1 tablespoonful of flour, butter size of an egg.
Let come to a boil, then pour it over a well beaten egg, stirring the egg. Flavor.
Maple Sugar Cake.
One-half cup of butter, ½ cup of milk, ½ teaspoon soda, whites of 5 eggs, 1 cup of maple sugar, 2 cups of flour, 1 teaspoon cream of tartar. Beat the butter to a cream, then gradually add the sugar and stir until light and creamy, then add the milk, then the whites of eggs which have been beaten to stiff froth, last the flour in which the soda and cream of tartar have been thoroughly mixed. Bake in three layers in a quick oven. To be frosted with maple sugar frosting.