Magnet cream separator cook book

1 lb. lean beef chopped fine, 1 teaspoon onion juice, 1 tablespoon chopped parsley, 1 level teaspoon salt, speck pepper, 1 egg, 2 tablespoons dripping. Put everything but egg and dripping into a bowl. Beat the egg, pour it over the meat and mix the whole thoroughly together. Form it into a roll about 6 inches long. Melt the dripping in a small baking pan. put in the roll and bake in oven 30 minutes. baste every 10 minutes. Take up on a hot dish and keep warm while making sauce. Mrs. W. H. Downey, Wellwood, Man. — I cannot see one fault with our MAGNET. THE SAUCE. Add 2 level tablespoons flour to the fat in the pan and stir until smooth. Add 1 cup boiling water and stir over the fire until it thickens and boils. While stirring scrape all the brown stuff on the pan into the gravy. Season with salt and pepper. Note — Strained tomatoes may be used in place of part or all of water. Zoil Pellerin, Butter Maker, Windsor Mills, Que. — I do not know of any cream separator as good as the MAGNET. It cannot be beaten. RISSOLES. 2 cups cooked chopped meat (well seasoned), 1 cup bread crumbs, a few drops onion juice. Moisten with stock, water or egg. Mix all ingredients, press into small moulds, turn out into a greased baking pan, put a little dripping into pan and bake in a moderate oven until well heated. Serve with tomato sauce. Dan. Schaien, Leduc, Alta. — I was surprised to see the MAGNET take cream off the milk I had skimmed by hand. BROILED PORK TENDERLOIN. Split the tenderloin through lengthwise, or cut crosswise and flatten, put on a wire broiler and cook over a clear fire. When done put in a pan with a lump of butter and let the juice of the meat and butter come to a boil. This makes a delicious gravy. Season with salt and pepper and serve hot.. The MAGNET patented brake stops the bowl in a few seconds without possible injury to any part of the machine. It saves the operator time and gives longer life to the machine. Examine it. BEEF LOAF. 3 lbs. lean beef, chopped fine; 3 eggs well beaten, 1 cup bread or cracker crumbs, 1 cup of milk, 1 tablespoon salt, 1 teaspoon pepper; mix well, bake in a deep dish about half an hour. A small piece of butter improves it. IRISH STEW. 2 or 3 lbs. of breast of mutton, 1% pints of water, salt and pepper to taste, 4 lbs. potatoes, 4 large onions. Put the mutton into a stew pan with the water and a little salt and let it stew gently for an hour. Cut the meat into small pieces, skim the fat from the gravy and slice the potatoes and onions into it. Season with salt and pepper and let it stew gently for one hour, shaking it frequently to prevent burning. — Mrs. Fred. Cox, Iron Springs, Alta. In a book shop the other day I said to a salesman: "I suppose you sell a lot of cook books here?" "Thousands, sir, thousands," he replied. "Women appreciate a good cook book, eh?" said I. "Oh, it isn't the women that buy them," said the salesman, "it's their husbands." PORK CAKE. 1 lb. fat pork, boil until soft and chopped very fine; add 1 pint boiling water. Set it on the stove to get all mixed through. Then add 1 lb. raisins, X lb. currants, 2 cups sugar, 2 cups molasses, 1 tablespoon Cinnamon and 1 of allspice and cloves, 1 piece of citron, 1 dessert sponful soda, 7 cups flour. This will keep for months in a jar. — Mrs. S. Richmire, Cardinal, Ont.