Boil three cupfuls of maple syrup with a cupful and a half of sweet milk and half a tablespoonful of butter for about ten minutes. At the expiration of that time beat with a spoon until the mixture is both creamy and thick. It may then be spread in buttered tins to cool or for the sake of variety the candy may be divided into three equal portions. One part to be served plain another mixed with nuts and the third with chopped candied cherries.
Maple Syrup Pie
1 cup maple syrup
½ cup water
2 tablespoons flour
Butter size of a walnut
Cook in double boiler, bake your crust then fill up with above custard. Cover with meringue made from egg whites.
Fresh peaches Sugar Lemon juice
Peel and stone the peaches and weigh them. Allow three quarters of a pound of sugar to each pound of the fruit. Put the fruit into the preserving kettle and set at the side of the range where it will come gradually to the boil. Stew until tender and broken, drain off the superfluous liquid, add the sugar and cook steadily for 10 minutes more. Just before taking from fire stir in a tablespoonful of lemon juice for every pound of peaches. Take at once from fire and seal.
The recipes below come from the cookbook of Josephine Marie Low. She was a daughter of Jean Baptiste Roque and his wife Catherine (nee de Lamorandiere).
Josephine was born 26 March 1876 and married Charles Low in 1900.