Gathering the maple's sap and boiling it into syrup was a winter
activity at many rural homes in the days of yesteryear and still is a
late winter task today as February flows into March. Sugar was scarce
and expensive in those early days, so the colonials made their sweetening
agents from raw products on hand.
Much earlier than the colonists, the native people were making use of
maple syrup and sugar to sweeten their corn dishes. From them the early
settlers learned to tap male trees and boil down the sap.
Sap Gathering
The sap was gathered from the tapped trees and poured into huge kettles
to boil over outdoor fires. During the night, the kettles often were
taken into the sugarhouse to finish boiling.
We didn't do any large scale maple sugaring when I was a child.
However, Father tapped a few maples in our front yard so we children
could experience this activity. As the sap accumulated, Mother boiled it
down in a big iron kettle on the kitchen wood cook stove.
Sugaring Parties
Often sap gathering and sugaring was a neighborhood affair, with
everyone joining the sugaring-off party at the end of the sap run each
year. Hot biscuits were dipped into warm syrup as a treat.
The syrup or thicker candy liquid was dripped onto snow for a taffy-like
refreshment. My aunt told of eating sour pickles along with the sweets
when she was a girl in New England.
Syrup Making a Lengthy Process
Making maple syrup from the sap is a lengthy process for it takes
approximately 35 gallons of sap for one gallon of syrup. then even more
is needed when boiled down to make any quantity of maple sugar or candy
Maple honey results from syrup boiled to the consistency of honey.
Maple butter of cream is maple syrup that has been boiled to the soft
sugar stage, then cooled and stirred until smooth.
As you enjoy maple syrup this year, recalling the history of this tasty
food may enhance its pleasure.
Cooking with Maple Sugar/Syrup
MAPLE BAKED APPLES - These have been a favorite for years with families
who live in maple syrup areas.
Core apples and pare around the top. Put apples in a shallow baking
dish; fill centers with maple syrup. You also can add golden raisins
and/or walnuts to the centers. Add enough water to cover the bottom of
the pan.
Bake at 350 degrees F. for 30 to 40 minutes, until apples are tender.
Baste the apples with pan juices several times while baking. Add more
water to the pan, if necessary.
Serve with cream, whipped cream, or ice cream. (If you'd like, you can
put maple sugar into the center of the apples instead of syrup.)
MAPLE SAUCE - Many cooks use maple syrup or maple honey as a sauce over
ice cream, puddings, and cake. You also can make MAPLE PINEAPPKE SAUCE
by combining 1/2 cup maple syrup with 1 cup crushed, drained pineapple.
Heat the mixture to boiling and seve hot over desserts, pancakes, French
toast, or waffles.
(c)Mary Emma Allen
About the Author
Mary Emma Allen frequently writes about New Hampshire history and
cooking. She also is a children's author and gives author presentations
in schools and libraries. Visit her web site at
http://homepage.fcgnetworks.net/jetent/mea or email at me.allen@juno.com
