Gee/llike the
flavor of real
VERMONT
maple
sugar
Delicious with
Pancakes and Waffles
For These Tempting Dishes Use Vermont Maid Syrup
VERMONT WAFFLES
VERMONT MAID INSTEAD OF SUGAR
2 cups flour
3 eggs
2 teaspoons baking powder 1 y$ cups milk
1 teaspoon salt
3 tablespoons melted butter
Use Vermont Maid Syrup instead of sugar on
grapefruit and on cooked or uncooked cereal,
with or without cream.
M i x the dry ingredients, add the well-beaten
yolks of eggs and the milk, butter and stiffly
beaten egg whites. Beat well. For very rich
cakes use light cream instead of milk. Cook
on hot waffle iron, and serve with Vermont
Maid Syrup.
MAPLE FUDGE
2 cups Vermont Maid Syrup
1 cup granulated sugar
GRIDDLE CAKES
1 Yl cups pastry or cake flour
% teaspoon salt
2x/i teaspoons baking powder
1 egg, slightly beaten
3 tablespoons granulated sugar
% cup milk
3 tablespoons melted fat
Measure and sift together the flour, baking
powder, sugar, and salt. Combine the beaten
egg, milk, and melted fat, the latter measured
after melting. Turn the milk mixture into the
dry ingredients all at one time, and stir quickly
and vigorously until thoroughly mixed. Drop
the mixture from the tip of a spoon on to a hot
griddle. Cook on one side, and when puffed,
full of bubbles, and cooked on the edges, turn
and cook the other side. Serve with Vermont
Maid Syrup.
BUCKWHEAT WAFFLES
1 cup buckwheat flour
]/i teaspoon salt
1 cup pastry or cake flour
134 cups milk
3 teaspoons baking powder
2 eggs, separated
6 tablespoons melted shortening
Sift together the dry ingredients, add the milk,
beaten egg yolks, and shortening, and stir until
smooth. Beat the egg whites stiff, and fold them
into the batter mixture. Bake on a hot waffle
iron. Makes 6-8 waffles. Serve with Vermont
Maid Syrup.
MAPLE ICING
1 cup Vermont Maid Syrup
Whites of 2 eggs
Boil syrup until it spins a thread; add very
slowly to stiffly beaten whites of eggs until stiff
enough to spread.
L I T H O G R A P H E D IN U . S . A .
MAPLE SYRUP MUFFINS
1 egg
cup melted butter
Yl cup milk
2 cups flour
Yi cup Vermont Maid Syrup 4 teaspoons baking powder
Yl teaspoon salt
Beat egg until light. Blend in the milk, maple
syrup and melted butter. Mix well. Sift flour
once before measuring. Sift flour, baking powder, and salt together. Stir flour mixture into
liquid mixture . . . mixing just until ingredients
are blended and batter is smooth. Pour into
well greased muffin pan (filling each cup twothirds full). Bake 20 minutes in moderately hot
oven (400° F.). Makes 12 medium sized muffins.
MAPLE BAKED CUSTARD
2 K cups milk
yi cup Vermont Maid Syrup
3 eggs
Pinch of salt
Beat the eggs slightly and add to milk, syrup
and salt. Strain, and bake in buttered custard
cups set in pan of hot water, in slow oven,
about 300° F. Serve cold.
4 tablespoons butter
cup chopped walnuts
Combine the Vermont Maid Syrup and sugar
in saucepan. Place over low heat and stir until
sugar is dissolved and mixture boils. Continue
cooking without stirring until a soft ball is
formed when a small amount is dropped in cold
water, or 238° F. registers on a candy thermometer. Remove from heat, add butter and
allow syrup to stand without stirring until cold.
Stir until the mixture begins to lose its gloss and
will almost hold its shape. Stir in the nuts and
pour into a greased pan 8 x 8 inches. When
firm, cut into squares.
MAPLE NUT ICE CREAM
1 cup V e r m o n t Maid Syrup
3 eggs
Few grains salt
1 teaspoon vanilla
1 cup heavy cream
^ cup chopped walnuts
Heat Vermont Maid Syrup in upper part of
double boiler. Separate eggs, beat yolks slightly
and add the hot syrup slowly, stirring constantly. Place over boiling water and continue
stirring until thickened. Remove from heat,
add salt and vanilla; chill. When cold and
thickened, fold in stiffly beaten egg whites.
Beat cream to a thick custard consistency and
fold into the mixture. Pour into trays of automatic refrigerator and freeze until a layer is
frozen 1 inch from sides and front of tray;
remove from refrigerator, stir mixture well and
add the chopped nuts. Return to freezing compartment and freeze until firm. This makes
6-8 servings.
Only Real Vermont
Maple Sugar Can Give You
a Flavor Like This
From the heart of Vermont's maple sugar country
comes this delicious blend of cane and maple sugars.
No spot on earth is more famous for the delicious
flavor of its maple sugar than Vermont!
Pure Vermont maple sugar is skillfully combined
with the finest cane sugar to give Vermont Maid Syrup
its mellow maple flavor.
When feather-light pancakes and crisp, tender waffles
float in golden pools of this rich, tasty syrup—when
candied sweet potatoes and spicy baked ham are glazed
with this delicious rich blend of cane and maple sugars
—these every-day foods become rare treats.
Brown Betty, cake icings, ice cream, custards, baked
apples, corn bread and homemade biscuits take on the
piquancy of this Vermont maple sugar flavor when
you use Vermont Maid Syrup with them. Your family
will applaud these dishes. Penick & Ford, Ltd., Inc.,
Burlington, Vermont.
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