108

‘was a good opportunity to manufacture maple sugar
eggs. These were made by pouring out the yolk

and white
of an egg
through a
small open-
ing in one
end of the
shell, and
then pouring
in warm sug-
ar, and leav-
ing it to grow
solid, the
shell to be
removed at
pleasure.
The Whit-
ney children
usually pro-
vided them-
selves with
a dozen or

more apiece of these sugar eggs; and for purposes of barter
among themselves and neighbors’ young folks these sweets

OLD-TIME COOKERY.

  
   
   
  
  
  
 
 
  
  
  
 
 
  
  
   
 
  
 
  
 
  
 
 

BAKING DAY.

were more powerful than coin of the realm.

The first pail of sap gathered Ben was sure to carry home
Madame Whitney boiled this down about
‘one third, added twice as much new milk as there was syrup,
‘and thickened it with flour until about as thick as good

for sap porridge.

   

  

 

LYN Oe

‘cream. This was dipped boiling hot upon a quantity — ents.

of hard bread-crusts, and made a good supper—at

least for Cyrus, Ben, Sally and John. Nothing
was wasted in Madame Whitney’s house. Even

the crusts of bread
were all saved, and
served up in various
palatable ways.
When they could
get the promise of
some Pop Robin ev-
ery boy in the house
was happy. Iam go-
ing to tell you just
how that was made,
and some of Mari-
on Harland’s Wipe
AWAKE cooks will
perhaps try to make
it and see how they
like this dish of their
great-great grand-par-

   
 
 
 
 
  
 
   

Well, Madame Whitney boiled the sap and
added the milk, as she did for sap porridge. ‘Ther