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Maple Syrup (Pints pints Mix and strain)

6 pints 2 pints # Mix and strain.

American Broken Nut Marrons.

Every one who has patronized high-toned confectionery shops knows what a "marron glace" is. It has a delightful nutty bouquet and smooth flavor, and is considered one of the most delicious dainties made in confectionery. It is really a large Italian chestnut candied. These marrons are also used largely by all big confectioners in making nesselrode pudding and other frozen dainties.

We put these American Broken Nut Marrons up in 1½ gallon lightning jars at $24 a dozen. They come almost solid meat, put up in delicious flavored syrup, which should be diluted one part of marrons to two parts of plain syrup, or preferably vanilla syrup, and dispensed from bowl on counter. They should be served the same as fruits-made into sundaes, by putting a ladleful of these broken nut meats over a cone-shaped measure of ice cream, and customers eat the ice cream with these nuts with truly delicious results. This will be its principal use, but by a down-to-date dispenser, articles of this delicious flavor will be used in many other ways and on many drinks in form of a top dressing to other flavors.

Marshmallow Delight.

One-half ounce almond syrup, I ounce raspberry syrup, I egg, milk to fill glass, 4 glass ice. Shake, strain, toss and serve.

Marshmallow Syrup.

One pound of white sugar, whites of 3 eggs, 6 ounces of gum arabic. Dissolve first the gum with I pint of water, strain through a fine sieve, cook the sugar with I pint of water to a thin syrup, let cool, beat the whites of eggs to a stiff froth; add the syrup by degrees, beating all the while, add the dissovled gum, beat until cold, put in a large glass jar, cover air-tight, it is then ready for use. It is advisable to make only a small quantity in order to have it always fresh, because this syrup will sour in a few days. No soda water dealer can prepare all his fruit, concentrated syrups, or crushed fruits and make them as good or as cheaply as he can procure them from reputable manufacturers.

Maryland Mint Toddy.

One-half ounce creme de menthe syrup, 1/2 ounce ginger syrup, I dash phosphate. Serve in 8-ounce mineral, with 2/3 glass cracked ice. Add sprig fresh mint.

Mary's Delight.

One egg, pineapple syrup, strawberry syrup, acid phosphate, 1 dash; angostura bitters, I dash; sweet cream, ½ ounce. Fill glass with ice, shake, strain and add fine stream soda, then pour from glass to shaker, tip with nutmeg, serve with straws. Maud Irma.

Raspberry syrup, I ounce; angostura bitters, I dash; I egg; I teaspoonful malted milk; 2 ounces sweet milk; a few pieces of cracked ice. Shake well, strain, add fine stream soda to fill 12-ounce glass; finish with whipped cream; serve with straws.

Maumee Sorbet.

Make a syrup of I orange, I peach, I banana, 1/2 pineapple, I ounce strawberries, enough simple syrup to make ½ gallon. Leave peel on oranges and cut them into cubes, peel banana and peach and cut into cubes, grate the pineapple and crush the strawberries. Add syrup and color the mixture pink. To serve, put ice cream in the bottom of the glass. Add 1 ounce of the above sorbet and fill with carbonated water in fine stream. This syrup must be made fresh every day.

Mazurka.

One ounce mazurka syrup, I ounce orange juice, 3 dashes phosphate. Stir while adding hot soda. To make the mazurka syrup take 2 ounces sherry wine, 3 ounces kola wine, 4 ounces currant juice, I ounce foam extract, 2 drams fruit acid, 2 quarts simple syrup. Color with cochineal and mix thoroughly.