1920 What to Drink E L Bertha

WHAT TO DRINK

144

Cook the maple sugar (which should have been grated), milk and soda until it boils ; continue to boil for five minutes, stir in the butter and keep hot over boiling water. A double boiler or a chafing dish would be the best means of doing so. HOT MAPLE SAUCE

i cupful of thick maple syrup, i cupful of cream, Chopped nuts.

Butter the inside of a granite saucepan and add a cupful of thick maple syrup and one-third of a cupful of cream. Then boil until the syrup forms a soft ball when tested in cold water. Pour while hot, over each portion of cream and sprinkle thickly with chopped nut meats.

BERKSHIRE HOT MAPLE SAUCE

i cupful of maple syrup, i tablespoonful of butter, f cupful of top milk. Put the butter in a saucepan and when melted stir in the maple syrup. Then when hot add the top milk slowly boil until it begins to thicken slightly, then cool partially and serve. PRUNE SAUCE

i cupful of well cooked prunes, 4 or 5 candied green-gage plums, 6 candied cherries, i orange, i tablespoonful of lemon juice, i cupful of sugar, £ cupful of chopped nut meats.

peel the orange, separate

Cut the prunes in small pieces ;

into sections and remove the membrane; then cut into