Magnet users cook book

nutritious. When griddle cakes are full of bubbles on the top, and brown on one side, they should be turned over and browned on the other side. If large bubbles rise immediately to the top of the cakes, the griddle is too hot. Never turn a griddle cake twice; one turned twice will be heavy and indigestible. Use a firm piece of beef suet on a fork to grease a griddle. Do not grease soapstone griddle, Buckwheat requires more baking powder to lighten it than ordinary flour. 7 PANCAKES WITH RICE. Two cups of boiled rice, % cup of milk, % cup of flour, 2 tablespoons of melted butter, 2 eggs. Mix in the order given. Beat thoroughly. Cook like griddle cakes—Mrs. R. J. Ouellette, 123 Booth St., Ottawa, Ontario. BUCKWHEAT GRIDDLE CAKES No. 1. Take 2 cups buckwheat flour, 1 cup of wheat flour, 2 tablespoons baking powder. Good size pinch of salt. - Mix well together and make into thin batter with milk. Bake on a hot griddle. Serve hot with syrup.—Mrs. E. D, Matthews, Elora, Ont. BUCKWHEAT GRIDDLE CAKES No. 2. 1 level cup of buckwheat flour, % level teaspoon salt, 3 level teaspoons baking powder, %4 cup of milk, 1 level tablespoon sugar, 1 cup of water. Sift the dry ingredients together twice; add all the liquid at once; stir until thoroughly mixed; then © bake at once on a hot, well oiled, griddle. “Mrs. Frank Harrison, Pembroke, Ontario. [illustration: FAR AHEAD OF OTHERS—EASY TO RUN AND CLEAN Mr. [name withheld], South Gut, Off St. Anne's, N.S., says: I have tried four or five different Cream Separators and have no hesitation in stating that the Magnet is far ahead of any we tried. It runs easily, skims perfectly, and is easily cleaned.] Spat ~ CORNMEAL GRIDDLE CAKES, Use 1 cup sweet milk or cold water, 1 egg, 2 cups yellow cornmeal, % cup flour, 1 tablespoon of salt, 5 level teaspoons baking powder.—Mrs. James Gamey, Forget, Sask. Puddings and Sauces Puddings may be prepared in different ways, but are mostly made by boiling, steaming or baking. When boiling a pudding after the boiling point is reached, the boiling must be continued until the pudding is done; boiling water ony must be used if the water is to be replenished. Cold water is absorbed, making a heavy wet pudding. A steamed pudding need not be set to cook in boiling water, but should be kept at a uniform heat all the time, don’t lift lid and let cold air in for at least half an hour. Baked custards, or puddings in which eggs are used, should be set into the oven in a pan of boiling water, on many folds of paper, the water should not boil during the cooking. Such dishes are cooked when they feel firm in the centre. Always use linen or cheesecloth for puddings, never use soap in washing it, use pure water and trace of washing soda, : Time Table. Custard—30 to 45 minutes. Batter pudding—3:5 to 45 minutes, Indian pudding—2 to 3 hours. Rice pudding—1 hour. Custard in cups—15 to 25 minutes. Bread pudding—1 hour. Plum pudding—2 to 8 hours. Tapioca pudding—l1 hour, APPLE PUDDING. Stew apples with a half a cup of butter, 1 cup sugar, 14% cups flour, 1 teaspoon of baking powder. Bake in pie plates. Serve with cream.—May Duncan, Calgary, Alta. BAKED APPLES. Pare and core sweet apples, leave whole. Fill cavity in apples with dates and 1 teaspoon of sugar. Bake and serve with whipped cream.—Mrs. Wm, Shaw, Harrow, Ontario. ROLLED APPLE DUMPLINGS. Peel and chop fine tart apples, make a crust of one cup of rich buttermilk, one teaspoon of soda, and flour enough to roll. Roll half-inch thick, spread with apple, sprinkle with sugar and cinnamon, cut into strips two inches wide, roll up like jelly cake. Set the rolls in a dripping pan, putting one teaspoon of butter on each. Put in a moderate oven and baste well in juice.—Mrs. Tom Anderson, Carievale, Sask.