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Just returning home after a short Vt. vacation..I happened to pick up a copy of the Vermont Sampler at a Vt. rest stop. In it was many interesting things about Vermont life and a few recipes for those who are Maple lovers. They use Maple sugar which is made from the boiled down sap and left to crystalize..this can be bought at country stores that sell the same. It is usually used in place of white granulated sugar.
Maple Foam Candy: 2 cps shaved maple sugar, 1 cp. brown sugar, 1/2 cp. water, 1/4 tsp. cream of tartar, 12 marshmallows, cut in bits, 2 egg whites, walnut meats...combine the maple sugar, brown sugar, and water. Stir in the cream of tartar. boil to the hard-ball stage. Add the marshmallows, cover and let stand five minutes. Beat the egg whites stiff. Pour the sugar mixture over the egg whites and beat until light and the mixture begins to harden. Drop by spoonfuls onto waxed paper. Place halved walnut meats on each piece..
Maple Panocha: 1 1 /2 cps. white sugar, 1 cp. maple sugar, 1 cp. milk, 1 tbl. butter, pinch of salt, 1/2 tsp. almond flavoring, 3/4 cp. chpd. butternuts...
Cook the sugar, milk, butter and salt to the soft ball stage. Set the saucepan in a dish of cold water, being careful not to jar the contents. When it begins to cool, add the flavoring and nuts. Beat until creamy.
Old Fashion Maple Sugar Sour Cream Cake: 1 cp. Maple sugar, 1 egg, 1 tsp. b.soda, 1 cp. sour cream, 1/4 tsp. cinnamon, pinch of salt , 2 cps flour, granulated maple sugar
Mix the maple sugar, with the egg and beat thoroughly. Dissolve the soda in a little cold water and stir into the sour cream. Combine the mixtures. Sift the cinnamon and salt with the flour and fold in. Sprinkle the top with granulated maple sugar. Bake in a seven by ten inch pan for half an hour in mod. oven 350o, until toothpick inserted comes out clean. Serve hot or cold, plain or with maple whipped cream...The recipe gives no mention of greasing the pan and flouring...