IX cups stewed tomatoes, slice of onion, 2 tablespoons flour (level), 2 tablespoons butter (level), X teaspoon sugar, speck pepper✪ Tomato Sauce. Cook tomato and onion a few minutes then strain. Melt butter in a sauce- pan, add flour and stir until smooth. Stir in the strained tomatoes and cook, stirring constantly until it boils. Add salt, pepper and sugar. W. F. Sears, Frost Village, Que.— Have used MAGNET over nine thousand times, no repairs. It is superior to all others. QUEEN OF PICKLES. 1 quart large cucumbers, cut up; 1 quart small cucumbers, whole; 1 quart large onions, cut up; 1 quart small onions, whole; 1 large cauli- flower, 3 green peppers, 3 red peppers. Let stand in hot brine over night. Drain, then add 3 cups sugar, X gallon white wine vinegar, X lb. must- ard seed, X oz. celery seed. Let come to a boil, then make paste:— 3-3 cup flour, X yellow mustard, X oz. turmeric powder✪ Queen of Pickles, wet with vine- gar. Stir slowly and let boil up. At Halifax Exhibition the MAGNET was awarded ftnt. prize. Com- petitors were DeLaval and National. PICKLES FOR HAM, CORNBEEF AND TONGUE. 3 gals, water, 6 lbs. salt, 2 lbs. sugar, 3 oz. saltpetre✪ Pickles for Ham, Cornbeef and Tongue. Boil and skim. Pour over meat when cold. D. A. Morrison, Nicomen, B.C. — Your MAGNET has given me every satisfaction. It is easily cleaned and skims thoroughly. Friends buy the MAGNET for it is a peach. The MAGNETS in this section are working first-class. GRAPE CATSUP. Cook 5 lbs. grapes well, drain through sieve, add to juice 2X lbs. brown sugar, 1 tablespoon each of cinnamon, allspice, cloves and black pepper, X tablespoon salt, 1 pint of vinegar. Boil till a little thick, bot- tle and seal. (Will keep for years.) Alfred Barnes, Bridgetown, N.S.— The MAGNET Cream Separator is all that you claimed it to be. W. Ford Allen, Botsford, N.B. — I am much pleased with the MAG- NET. It is the best machine out. It is easily cleaned and easy to turn. MUSTARD PICKLES. Fill 1 gallon crock with cucumbers; cover with water and a half cup of salt; let stand over night, then drain them; put on to boil 1 quart of vinegar and IX cups brown sugar; let come to a boil; add the cucum- bers. Let come to a boil again, then add: IX tablespoons mustard, 1 heaping teaspoon turmeric powder on X cup of flour✪ Mustard Pickles. Mix the flour with some vinegar before you add it. Put in pickle bottles and cork at once.. Cauliflowers or onions may be used instead of cucumbers. — Mrs. David C. Johnston, White wood, Sask. Mrs. Frank Rogers, Mamora. Ont., writes: — Please send me some more recipes out of the MAGNET Cook Book, as I have tried two and they are real good. Please send me n recipe for making cookies with soda, if you have any. Thanks in advance. ONION PICKLES. Prepare 1 gallon crock of small onions, let remain over night in cold water and a cup of salt. In the morning drain off the water and put them into pickle bottles or something that you can close tightly. Put on to boil a quart of vinegar, or as much ns will cover them and a cnp oL* pickling spic✪ Onion Picklese or red pepper. Pour over them and let remain till cofflP then drain off the vinegar and add a little more. Put to a boil again. Then pour back over them. You may then cover well and put them away. — Mrs. David C. Johnston, Whitewood, Sask.

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IX cups stewed tomatoes, slice of onion, 2 tablespoons flour (level), 2 tablespoons butter (level), X teaspoon sugar, speck pepper. Cook tomato and onion a few minutes then strain. Melt butter in a sauce- pan, add flour and stir until smooth. Stir in the strained tomatoes and cook, stirring constantly until it boils. Add salt, pepper and sugar. W. F. Sears, Frost Village, Que.— Have used MAGNET over nine thousand times, no repairs. It is superior to all others. QUEEN OF PICKLES. 1 quart large cucumbers, cut up; 1 quart small cucumbers, whole; 1 quart large onions, cut up; 1 quart small onions, whole; 1 large cauli- flower, 3 green peppers, 3 red peppers. Let stand in hot brine over night. Drain, then add 3 cups sugar, X gallon white wine vinegar, X lb. must- ard seed, X oz. celery seed. Let come to a boil, then make paste:— 3-3 cup flour, X yellow mustard, X oz. turmeric powder, wet with vine- gar. Stir slowly and let boil up. At Halifax Exhibition the MAGNET was awarded ftnt. prize. Com- petitors were DeLaval and National. PICKLES FOR HAM, CORNBEEF AND TONGUE. 3 gals, water, 6 lbs. salt, 2 lbs. sugar, 3 oz. saltpetre. Boil and skim. Pour over meat when cold. D. A. Morrison, Nicomen, B.C. — Your MAGNET has given me every satisfaction. It is easily cleaned and skims thoroughly. Friends buy the MAGNET for it is a peach. The MAGNETS in this section are working first-class. GRAPE CATSUP. Cook 5 lbs. grapes well, drain through sieve, add to juice 2X lbs. brown sugar, 1 tablespoon each of cinnamon, allspice, cloves and black pepper, X tablespoon salt, 1 pint of vinegar. Boil till a little thick, bot- tle and seal. (Will keep for years.) Alfred Barnes, Bridgetown, N.S.— The MAGNET Cream Separator is all that you claimed it to be. W. Ford Allen, Botsford, N.B. — I am much pleased with the MAG- NET. It is the best machine out. It is easily cleaned and easy to turn. MUSTARD PICKLES. Fill 1 gallon crock with cucumbers; cover with water and a half cup of salt; let stand over night, then drain them; put on to boil 1 quart of vinegar and IX cups brown sugar; let come to a boil; add the cucum- bers. Let come to a boil again, then add: IX tablespoons mustard, 1 heaping teaspoon turmeric powder on X cup of flour. Mix the flour with some vinegar before you add it. Put in pickle bottles and cork at once.. Cauliflowers or onions may be used instead of cucumbers. — Mrs. David C. Johnston, White wood, Sask. Mrs. Frank Rogers, Mamora. Ont., writes: — Please send me some more recipes out of the MAGNET Cook Book, as I have tried two and they are real good. Please send me n recipe for making cookies with soda, if you have any. Thanks in advance. ONION PICKLES. Prepare 1 gallon crock of small onions, let remain over night in cold water and a cup of salt. In the morning drain off the water and put them into pickle bottles or something that you can close tightly. Put on to boil a quart of vinegar, or as much ns will cover them and a cnp oL* pickling spice or red pepper. Pour over them and let remain till cofflP then drain off the vinegar and add a little more. Put to a boil again. Then pour back over them. You may then cover well and put them away. — Mrs. David C. Johnston, Whitewood, Sask.

Magnet cream separator cook book