Magnet users cook book

BANANA CREAM. Peel the fruit and rub it through a coarse sieve, add as much cream as you have fruit and pinch of salt. To one pint of this mixture, add 2 ounces of powdered sugar. Beat this until it is light and frothy, and put in glasses. Sprinkle blanched and powdered almonds over the top, and in the centre of each plate a candied cherry. Serve cold.—Mrs. Isaac Sanderson, Beaver Brook, N. S. BANANA CUSTARD. Boil 1 pint of milk, 1 cup of sugar, 3 tablespoons of cornstarch, boil till it thickens, let cool and flavor with vanilla, pour over sliced bananas and serve with whipped cream.—Mrs. K. M. Jorgenson, Theodore, Sask. BELGIAN PUDDING. One cup of molasses, %4 cup butter, 1 cup of buttermilk, 2 cups flour, 1 teaspoon of salt, 1 teaspoon of cinnamon, 1 teaspoon of cloves. Steam three hours.—Mrs. C, Angus, Oshawa, Ontario, WELL PLEASED, NOT ONE CENT FOR REPAIRS H. W. Waldon, Sawyerville, Que., says:—I am well pleased with my | Magnet. It has not cost me one cent for repairs. 1 cup of chopped suet, 1 cup sugar, 1 cup raisins, 1 cup currants, 2 cups flour, some lemon peel, 1 teaspoon baking soda, spice to suit taste. Steam good for three hours, serve with sauce. This is good.—Mrs. Connoil Arkona, Ontario, Mail Route Thedford, R. R. No, 4. a CARROT PUDDING NEW. One cup of grated carrots, 1 cup sugar, 1 cup ot currants, 1 cup chopped suet, 1 cup of grated. potatoes, 1 cup raisins, — o 2 cups flour, 1 teaspoon of soda. Boil 3 hours.—Mrs. Alex. Hergott, Proton — Station, Ont. CHOCOLATE BLANC MANGE. Three tablespoons of cornstarch, 2 cups — of milk, % cup of hot water, 4 tablespoons of grated chocolate, 1 egg. Scald — the milk, dissolve the chocolate in 14 cup water, add cornstarch, moistea with the remainder of the water, then pour in the scalded milk, stirring all the | time, and cook for five minutes, beat the egg, add it and stir for a few BE. seconds, pour into the wet moulds and when firm turn out.—Miss Dorothea — See Smith, Craigbank, P. H. I. = CHOCOLATE PUDDING: Put over the fire, 1 quart of milk, and when | en and flavor to bie, Serve cold with whipped cream.—Mrs. ‘Isaac San- * a derson, Beaver Brook, N.S. BAKED COTTAGE PUDDING. One pint of flour, 1 cup milk, 2 tea- — ‘a spoons baking powder, 1 small cup sugar, 1 tablespoon butter. Bake half — : an hour. Serve with hot sauce—Mrs. J. A. Toews, Plum Coulee, Man. ENGLISH TRIFLE. Line a glass dish with macaroons and lady fingers, Za soaked in a wine glass of sherry and water, slice on bananas and sprinkle ~— 2 tablespcons of strawberry jam. Pour over this a thin custard flavored . with vanilla to taste. Let stand to thoroughly soak. Then whip 1 pint of fine cream to firm point, almost to butter, and smoothly spread on custard, — then decorate with marishino cherries and preserved fruits. This is very ~ handy for a’ wedding dish, as it is pretty and delicious—Mrs. J. Knox; May field, Man. 4 FIG PUDDING. One egg, 2 cups chopped figs, 2 cups bread crumbs, L a cup sugar, rind of 1 lemon grated, half candied lemon peel, 2 cups of suet, 1 cup flour, 1 teaspoon baking powder. Beat eggs, add enough milk to = make nearly a cupful. One small teaspoon of cinnamon or any other spice — to taste. a SAUCE FOR THIS PUDDING. One-half cup of sugar, 2 tablespoons oe butter, yolk of one egg, 1 small teaspoon flour, one-half cup boiling water. e =a Stir on stove. When all is cooked, beat white of egg, stir in mel and add 4 a little vanilla, —Mrs. A..B. Petrie, Guelph. zoe FROZEN FIG AND NUT PUDDING. One quart of sweet milk, 3 eggs, | ia 1 small cup sugar, 1 teaspoon of vanilla, 4% lb. of English walnuts broken