Magnet users cook book

SNOW FLAKE PIE. Beat three eggs until light, add % cup of sugar, % cup of cocoanut that has been soaked in a pint of milk for half an hour. Add a teaspoon of vanilla, and turn into a deep pie dish that has been lined with light paste. When the pie is about done draw it from the oven, dust it quickly with sugar, then with cocoanut, then with sugar and run it back just a moment to melt the sugar. Serve cold.—Miss Leonia M. A. Sims, Bruno, Sask. SQUASH PIE. Mix two cups of stewed and sifted squash, 2 cups of milk, 1 cup of sugar, 1 teaspoon of salt, 2 eggs, 144 teaspoon of cinnamon and cloves. Line two pie plates, as for custard pie. Bake in a moderate oven.—Mrs. Harvey W. Purdy, Six Mile Road, N. S. WASHINGTON PIE. Two eggs, 1 cup of sugar, 1 cup of sour cream, 1½ teaspoon of soda, 1 teaspoon creamof tartar, 2 cups flour, lemon or nutmeg to taste. This will make three layers.—Mrs. John M. Weaver, Blissfield, N. B. TRIED FOUR OTHERS—THE MAGNET THE BEST G. C, Laight, Secretary-Treasurer, Wabumum Agricultural Association, Wabumum, Alta., says:—The Magnet does all you claim for it. The Double Bowl Bearing and square gears put it ahead of any other Separator on the - market. It is easily operated and kept clean. I have used four different _ makes of Separators, but I claim the Magnet to be the best Separator on the market to-day. For strength, efficiency and simplicity it cannot be beaten. Fillings fer Pies: APPLE LEMON FILLING. -Three large juicy apples grated raw, 1 large cup of granulated sugar, 1 egg. Boil 10 minutes and keep stirring. When taken off stove add 1 teaspoon of essence of lemon.—Mrs. J. H. Birkin, — Hamilton, Ontario. FILLING FOR BUTTERMILK PIE. One cup of buttermilk, 1 cup sugar, 2 dessertspoons flour, 1 teaspoon of extract lemon, 2 eggs, butter size of a walnut. Boil buttermilk and sugar in double boiler, add the flour, rubbed smooth in a few spoonfuls of the cold buttermilk, add the beaten yolks of eggs. When cooked, turn into crust previously baked and frost with the — whites of the eggs, beaten stiff, and to which has been added 1 tablespoon of white sugar. Brown lightly and serve hot or cold.—Mrs. Geo. Wilkinson, : Echo Bay, Ontario. LEMON FILLING FOR PIES. One egg, one cup of granulated sugar, one lemon grated rind, and all, little piece of butter. Boil an hour in double. boiler.—Mrs. Duncan Mason, Everett, Ontario. MINCE MEAT. ‘Two lbs. of lean beef, chopped, 1 lb. of suet, chopped, 5 lbs. of apples, 2 lbs. of raisins, 2 lbs. currants, ¾ lb. citron peel, 2% Ibs. brown sugar, 2 tablespoons of cinnamon, 2 tablespoons of mace, 1 tablespoon cloves, 1 tablespoon allspice, 1 tablespoon salt, 1 tablespoon powdered nutmeg, vinegar and molasses to moisten also broth of beef (this, if put in fruit jars will keep).—Mrs. D. B. Honsberger, Stayner, Ontario. MINCE MEAT. One peck of apples (not pared), but washed and cored and put through a food chopper. 1 pound of raisins, chopped fine, % cup of suet, 4% teaspoon of cinnamon, 1% teaspoon of ground cloves, 4% teaspoon of nutmeg, 2 lbs. brown sugar, % cup vinegar, 1 large cup of coffee liquid. This will keep a long time by putting in a crock and using as needed.—Mrs. Walter McKechnie, Ravenna, Ontario. MOCK MINCE MEAT. One peck of green tomatoes, chopped fine and well drained, 4% peck of apples, chopped fine, 2 tablespoons of salt, 2 tablespoons cloves, cinnamon and allspice, 2 lbs. currants, 2 lbs. raisins, chopped fine, 6 lbs. brown sugar, 1 cup vinegar, and 1 lb. beef suet. This recipe will ~ - keep any length of time and will make delicious pies. Cook slowly on stove — for three hours.—Mrs. E. Stapleton, Belgrave, Ontario.