Maple Apple Sauce
One cup Maine maple sugar or syrup, with half a cup of water, should be brought to a rolling boil in a deep pan. Then fill pan with unpeeled sections of apples. Stir up until all pieces are coated with syrup. Cook only long enough to tenderize apples. The slices remain unbroken and glazed.
Make a usual custard, using 1 cup Maine maple syrup, 2/3 cup milk and the yolks of 4 eggs. Whip 1 pint of cream and thoroughly mix with the custard. Place in refrigerator until proper consistency.
Mix 1 cup Maine maple syrup with 3 tablespoons shortening and 1 teaspoon ginger. Sift and stir in sufficient flour to make the mixture stiff as can be. Then add 1 cup boiling water to which has been added 1 tablespoon baking soda. Beat well and bake in a quick oven.