Magnet users cook book

STRAWBERRY SHORTCAKE. Two cups flour, 1 large tablespoon sugar, 144 teaspoon of salt, well mixed in the flour, 1 cup sour milk, 1 tea- _ Spoon soda. Roll into cakes, then lay together with butter between, bake % of an hour, split and spread thickly with mashed strawberries and sugar. —Mrs. J. T. Sutherland, Blissfield, N.B.- SUET PUDDING. One cup suet, 1 cup raisins, 1 cup currants, % cup sugar, 1 cup molasses, 1 cup sour milk, 1 egg, 1 teaspoon soda, pinch salt. Steam or boil for 3 hours.—Mrs. John Wannamaker, Eldorado, Ont. CREAM TAPIOCA PUDDING. Take three tablespoons of tapioca, soak -in warm water for two hours, stir into 1 quart of boiling milk, let boil fifteen minutes. Beat together the yolks of three eggs and one cup of white sugar. Stir into the pudding and flavor to taste. Pour all into a baking dish. Beat the whites with three tablespoons of sugar to a stiff froth. Put on top of pudding and bake five minutes—Mrs. Alex. Loomis, Consecon, Ont. --RUNS AS NOISELESS AS AN ELECTRIC MOTOR FOR ELEVEN YEARS Mark B. Smith, Stanstead, Que., says:—My Magnet runs like an electric motor and has done so ever since I purchased it eleven years ago. It is easy to operate and wash and a very good skimmer. The Magnets are the World's Best by Heer Test: BURNT CREAM SAUCE. One tablespoon of melted butter, 1 cup brown sugar. Brown together good, when browned stir in 5 teaspoons flour and _ let brown again. Have two cups milk on hot stove and pour milk in burnt cream, stir until it thickens. Let cool and serve with sweetened cream. Flavor with vanilla.—Mrs. Wm. Harvey, Hillier, Ont. CARAMEL SAUCE. Use an equal quantity of white sugar and cream put sugar into an iron saucepan. Stir with a wooden spoon over a quick fire until the sugar melts and turns an amber color, then add the water, and boil 2 minutes—Miss E. McGuire, Tavistock, Ont. LEMON SAUCE. One cup sugar, 1-3 cup water, 1 tablespoon butter, — 1% tablespoons lemon juice. Make a syrup by boiling water and sugar for: 8 minutes; remove from fire; add butter and lemon juice; strain, and serve with fritters or simple puddings. —Mrs. R. Greenwood, Shediac, N. B. ‘ ORANGE SAUCE. Two egg whites, few grains of salt, 2-3 cup of powdered sugar, 1 orange, % lemon. Beat whites of eggs and salt until very stiff; add sugar slowly, beating constantly; then add grated rind and juice of the orange and juice of the lemon.—Miss H. Selby, Windsor, N.S. Drinks The most satisfying drinks are really simple, as far as ingredients are : concerned. Home-made drinks being made from delicious fruit juices, pure milk, ete., and are the best thirst quenchers. In making cold drinks take care not to use too much sugar, as it takes off the “edge” which is_the life of the drink. Too much sugar in a drink acts as a heat producer, therefore your drink will not cool you off. All — drinks should be ice cold. Small lumps of ice in the glass floating in the crink makes it colder and nicer. ee i pees ° a Lemonade should be tart, neither too sweet or too sharp. Rhubarb a4 = ~ ; ie PM eee mea a Sed NA dle ek al dna» ei oe es hn ae Soe Avia 4 She ch ae Ae een Lat eo (esting * baad Cp tain F juice can be used instead of lemon juice, it is just as nice and satisfying. CHOKE CHERRY WINE. Put whole cherries through food chopper, put mixture in a crock, cover with vinegar and let stand 36 hours, drain off juice. Now take 1 cup of sugar to one cup of juice till all juice is used. — Boil 20 minutes then seal in bottles.—Geo. L. Sparling, Elm Creek, Man.