Magnet users cook book

Well-made pastry will grease its own tin. | Tarts and cream puffs, when made from puff pastry, are light, dry and flaky, and easily digested. 4 PLAIN PASTRY. Two cups flour, % teaspoon salt, % cup butter, ice water, Mix flour and salt in a basin, cut in butter in small pieces into the flour with a knife, then rub it in with the tips of the fingers until it is all crumbled like bread crumbs. Work in a little cold water, getting it to a stiffish paste that can be rolled easily without either sticking to the board or rolling pin, the quantity of water varies, about one-half a cup is the average. This must be rolled out at once to the desired thickness, if rolled too much it becomes heavy. Pies and Pastry Time Table Patties—15 to 25 minutes. Pie crust—30 to 40 minutes. Sealloped dishes—15 to 20 minutes. Pies—30 to 50 minutes, Tarts—15 to-20 minutes. BACKWOODS PIE. One cup brown sugar, 1 cup syrup (Guavle syrup if convenient), % cup of sweet milk, piece of butter the size of an egg, yolks of three eggs, 1 nutmeg. Beat all together, lastly, adding the whites of the eggs well beaten. Bake with one crust in a moderate oven.—Mrs, Edward Murphy, Vienna, Ontario. [illustration: NO. TROUBLE WITH MAGNET Mr. Wm. Miller, Devon Port, Halifax Co., N.S., says:—Have had fourteen years' experience with the Magnet and in that time have had no trouble with it.] i 25 BANANA PIE. Bake a crust and let cool. Slice into it two bananas. Scald one cup of sugar, two tablespoons of flour and the yolks of two eggs. Cook until thick. When cool, pour into the crust and frost.—Mildred E. Lingard, Tene Cape, Hants County, N.S. BUTTERMILK PIE. Beat together, one egg, and one-half cup of sugar, butter, size of a walnut. Add one cup of chopped raisins, one cup of buttermilk, one teaspoon of cinnamon. Bake with two crusts.—Mrs. A. Ainscough, Lake Point Farm, R. R. No. 1, Ladysmith, B.C. CARROT PIE. One cup of cooked carrots, % cup sugar, 2 eggs, 1 pint of sweet milk, 2 tablespoons of molasses, 1 teaspoon of cinnamon, % teaspoon of ginger. Bake in one crust. Molasses may be omitted if desired.—Mrs. Metcalf, Emsdale, Ontario. CHOCOLATE PIE. Two tablespoons of cocoa, dissolved in 1144 cups of milk, yolk of three eggs, 3-4 cup sugar, 1 teaspoon of flour. Thicken on stove. Turn into deep crust already baked, use white of egg for frosting or browning.—Mrs. J. H. Birkin, Hamilton, Ontario. COCOANUT PIE. Two cups of milk, 1 cup of cocoanut, boil and thicken with corn starch, 2 eggs and save whites, 1 cup of sugar. Beat well and stir in while boiling.—Mrs. J. H. Birkin, Hamilton, Ontario. QUICK COCOANUT PIE. Have crusts already baked. For two pies take: Four cups milk, 1% cups sugar, let boil, add enough corn starch to make a thick paste. Remove from fire and stir in 1 cup of cocoanut, one tablespoon of vanilla. Fill crusts, sprinkle tops heavily with cocoanut.—Mrs. M. Hugo Unland, Chesterfield, Alta. CRANBERRY PIE. Cook together 1 pint of cranberries, 4% cup water, 14% cups sugar. Set aside to cool. Whip one cup of thick sweet cream with 1% tablespoons sugar and 1 teaspoon of vanilla. Fill fresh baked crusts with berries, cover with cream and serve.—Mrs. Nellie Doyle, Selby, Ontario. CREAM PIE No. 1. One pint of cream, 2 tablespoons of flour, 1 level cup of sugar, lemon to taste.—Mrs. J. H. Birkin, Hamilton, Ontario. CREAM PIE No. 2. Three cups of new milk, 14% cups cream, 4 tablespoons of corn starch mixed in 1 cup of milk, 4 eggs, yolks only, 2 teaspoons of vanilla, pinch salt, 14% cups of sugar, whites of eggs for frosting. This will make 2 large or three small pies.—Mrs. T. E. Harpet, Burpee, Ontario. SOUR CREAM PIE. One cup of sweet milk, 1 egg, 4% teaspoon soda, % cup of dates or raisins, % cup sour cream, 142 teaspoon cinnamon, % cup of sugar, 144 tablespoons of cornstarch.—Miss R. Rothwell, Gilford, Ont.