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144
WHAT
TO DRINK
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.
Cut
the
prunes
in
small
pieces
;
peel
the
orange,
separate
into
sections
and
remove
the
membrane;
then
cut
into