CANDY.
Maple Taffy.
Place together in the kettle, 2 pounds of maple sugar, 1 pound of brown sugar, ½ pound of glucose and 1 pint of water, and stir until the mixture is dissolved. Boil until the taffy will snap when tested in cold water, then pour it upon a buttered dish or slab to cool. The candy may be checked off in squares, or, if preferred, it may be pulled until white.
Maple Candy.
Three cups sugar, 1 cup syrup, ½ cup water. When it comes to a boil put in one large spoonful of vinegar ¼ teaspoonful of cream of tartar, 1 lump of butter the size of a walnut. Boil until brittle when dropped into cold water. Pull until light and dry.
Two cups maple honey, 1 cup sugar, ¼ teaspoonful soda, lump of butter half as big as an egg. Boil until brittle when dropped in water, and then take off and cool on plates. When cold, pull and cut up.
Two cups maple sugar, ½ cup of water, 1 tablespoonful vinegar. Boil until it will be crumpy when dropped in cold water. Turn on buttered plates; when cool enough, pull and cut into sticks.
Maple Cream Without Cream.
No. 1. Place in a batter bowl the whites of two eggs and two cups of the best maple syrup. Whip these together with an egg-beater or fork, and then throw in enough XXX confectioners’ sugar to thicken sufficiently to mould into shapes. Coat with either chocolate or plain cream.
No. 2. Mix two pounds of maple sugar, a fourth of a teaspoonful of cream of tartar and a cup of water, and boil until a little of the syrup will form a “soft ball” when tried in water. Set it away in the kettle until almost cold, and then work it with the paddle until it becomes creamy or cloudy, when pour immediately into a shallow tin pan. When cold, turn the pan upside down, when the cream will drop out. Divide into blocks.