New England's cold weather may have delayed the start of maple season, but fans can partially address their hunger by baking, or cooking, with the "sirup."
New England's cold weather may have gotten its maple sugaring season off to a delayed start, but fans can partially address their hunger for this sweet spring offering by baking, or cooking, with the syrup.
Here are two recipes, with maple "sirup," from "The American Women's Cook Book," which many women, including my mother, used to make low-budget meals during World War II and the years after.
Maple sirup-cake
1/2 cup sugar
1/3 cup shortening
3/4 cup maple sirup
1/2 cup milk
Salt
2 1/4 cups flour
3 teaspoons baking powder
3 egg whites
Cream the sugar and shortening together. Add the sirup and stir well. Add the milk and flour alternately. Fold in the beaten whites and bake in an oblong pan (350 degrees to 375 degrees F), for 45 to 60 minutes. When the cake is baked and cool, place it on on inverted cake pan and cover with Maple Sugar Frosting (recipe below).
Maple-sugar frosting
3/4 cup cup maple-sirup
1/4 cup sugar
1 egg-white
Cook the sirup and sugar together until it spins a thread (220 degrees F), when dropped from a spoon. Pour this sirup slowly over the beaten egg-white and beat until cold. This icing is quickly made and may be used to give a maple flavor to simple, inexpensive cakes or cookies.