Magnet cream separator cook book

Mr. Geo. E. Goodhand, operating a MAGNET Cream Separator, won first prize in the "free for all" butter-making competition. During the contest Mr. Goodhand had the milk separated, the MAGNET cleaned, and all finished before the competitors had the milk separated. The operators of the other separators used in the contest found it necessary to stop their machines to make adjustments, and were compelled to run hot water in the hoppers of their machines so that the milk and cream would come out. The MAGNET ran the milk through without any special attention or adjustment and certainly told the interested onlookers that it would skim their milk perfectly without the aid of hot water. Vegetables. CORNISH POTATOES. 1 lb. potatoes, 2 ozs. bread crumbs, ¾ pint milk, 2 ozs. butter, 1 egg. Boil the potatoes and mash them; add the butter and bread crumbs; beat the egg in the milk and add to the potatoes; season well. Put in a greased tin and bake till brown. — Mrs. Westland, Shortreed, B.C. McCughan Bros., Port Kells, B.C., 1910, says:— The MAGNET is simple, safe and strong, easy to clean and operate, after examining many others we are convinced the MAGNET is the best on earth. MASHED POTATOES. Peel and boil in salted water, drain, add sweet cream and some onions, chopped fine. Beat till very light and foamy.— Mrs. David C. Johnston, Whitewood, Sask. THE BRAKE A GREAT ADVANTAGE. James Tait, Langley, B.C., 1910, says:— The MAGNET turns easy, is easily cleaned and skims perfectly. The brake is a great advantage and think the MAGNET as nearly perfect as can be. FRIED PARSNIPS. Boil parsnips until tender in salted water, scrape, cut into slices, dredge with flour. Fry in hot lard or butter till brown. Serve while hot. — Mrs. David C. Johnston, Whitewood, Sask. N. E. Wright, Wawanesa, Man., says:— The MAGNET is far ahead of anything I have used in this line hitherto. The bowl being held perfectly rigid does away with all vibration, and thus prolongs the life of the machine. TO BAKE SQUASH. Cut a squash in half, scrape out the seeds and place rind up on a round pie tin and bake; when done scrape out of the rind, mash and season with salt, pepper and butter.— Mrs. David C. Johnston, Whitewood, Sask. Mrs. L. Howson, Foxwarren, Man., says:— We like the MAGNET fine, it is easy to turn, and does not get out of repair. SCALLOPED POTATOES. Slice raw potatoes in dish about an inch deep; pepper and salt, sprinkle well with flour, then another layer of potatoes, then pepper, salt and flour, so on until dish is nearly full. Now cover with cream and milk, then put small pieces of butter around on the top and bake and serve hot, or are nice warmed up in frying pan for Sunday dinners after being baked the day before.— Mrs. Wm. Rheintgen. Rev. Julius Peruka, Southey, Sask., 1907, says:— The MAGNET is an excellent machine. It skims clean and works easy. This machine praises itself by its work. STEWED CARROTS. STEWED CARROTS. Cut the carrots lengthwise and boil till tender. Have ready a saucepan with one or two tablespoons butter, a cup of sweet cream, pepper, a little salt. Pour over the carrots, stirring gently once or twice. Add a little milk and flour to thicken. Serve while hot. — Mrs. David C. Johnston, Whitewood, Sask..