Magnet cream separator cook book

James Forbes, J.P., Reston, Man., Aug. 1st, 1907.— The square gears on MAGNET will last much longer than the, worm gears. The bearings at both ends of the bowl make it run steadier and with less vibration. Turns easy, skims clean, very easy to wash and keep clean. PRESSED CORN BEEF. 8 lbs. corn beef: put first in cold water until it comes to boiling point, then drain and add boiling water and simmer gently for 5 hours, then put in bowl, chop and press. S. W. Angus, of Coulee, Sask.. says:— Our MAGNET is first class. The two supports to the bowl and square gear caught my eye. The brake is fine. Wo can have the MAGNET washed by the time other separators are cone running. VEAL W!TH TOMATOES. 1 lb- veal cutlets (ham part), X can tomatoes. Cut veal into 2 or 3 inch squares and fry in butter until well cooked and browned, season, cover and keep hot. Heat the tomatoes until boiling and pour over meat. Cook again about half an hour over slow fire. I. C. Hallam, Hagersville, Ont. — Have used the MAGNET over two thousand two hundred times and I am proud that it is a Canadian Company that makes this first-class machine. VENISON STEAK. Cut the meat clean from fat and put in pan. covering partially with water to which has been added salt. Parboil 20 minutes. In another pan put a large tablespoon butter and heat thoroughly, then take out parboiled meat and fry in the hot butter, while the meat is frying put in the water from which the meat was taken the following: — 1 tablespoon black currant jelly. 1 tablespoon Worcestershire sauce, 1 teaspoon parsley, X teaspoon cayenne. % teaspoon sweet marjoram. X teaspoon thyme, X teaspoon mace. 1 wine class port wine. When steaks are cooked pour over this gravy. Serve on hot plates. H. H. French, Dixville, Quebec, tested a No. 2 MAGNET as follows : Skim milk 01 per cent, cream over 30 per cent. MOCK TURKEY. Take a fresh unsalted ham, have your butcher take out the bone. Make a dressing as for turkey, add 3 or 4 hard boiled eggs chopped very fine (this is a great improvement), skewer the opening after filling with the dressing, cover any opening with a white piece of cotton; put in a double pan and bake (a 14 lb. ham) 5 hours. When done take from the pan, remove very gently the rind. This can be eaten hot or cold and is delicious. A smaller ham will do better for a small family. MOCK DUCK. Take a round of beefsteak, make dressing as for turkey, spread the dressing on the steak, roll it up and tie it. Roast for 1 hour slowly. SHEPHERD PIE. Put cooked meat through chopper, season with salt, pepper and onion juice, moisten with gravy, mash potatoes, add a beaten egg, melted butter (size of an egg), place this on meat, dot with pieces of butter and bake until thoroughly hot and nicely brown on top. A good dish for leftovers. Kunble Coffin, Morell Station, P.E.I.— The MAGNET Cream Separator has given perfect satisfaction. VEAL CUTLETS BREADED. Cut the veal in small pieces 3 or 4 inches square, dry with a towel, season to taste. Have ready a beaten egg and crackers rolled fine, each on separate dishes. Dip the pieces of cutlet in the egg then in crumbs. Have enough lard or butter hot in the spider so that it will nearly cover cutlet when put in. Make a rich gravy after meat is done and pour over. Serve hot.