A REFRESHING DRINK.
Maple Cream.
Two cups of maple sugar, one-half cup of cream. Let it boil until it hairs then stir in one cup of nuts, butternuts preferable.
Pour into buttered tins and when nearly cold cut in squares.
Maple Sugar Fudge.
Two cups of white sugar. One cup of maple sugar, two-thirds cup of sweet milk. Cook twelve minutes after it begins to boil. Remove from the stove and add a piece of butter size of a walnut and 1 cup of walnut meats. Stir until it thickens then pour into a buttered tin. When nearly cold cut in squares.
Maple Sugar Candy.
Two pint bowls maple sugar, 1 pint bowl white sugar, 1 pint bowl of water, two or three tablespoons whipped cream, one large coffee cup butternuts. Place kettle with the sugar and water in it on back of the stove until sugar is dissolved then draw forward and boil until the soft ball stage is reached (being careful not to stir the sugar after it commences to boil). Remove to a cool place until nearly cold before stirring. When partly grained add whipped cream, turn into tins and set in a cool place to harden.