Magnet users cook book

‘DANDELION WINE. Four quarts of dandelion flowers, 1 inch of whole ginger, 4 quarts of boiling water, 1 lemon rind, 3 lbs. white sugar, rind of 1 © orange, 4% cake of yeast. Put petals of flowers in bowl, pour over them the _ boiling water, let bowl remain covered for three days. Stir it frequently ; and well. Strain liquid into preserving kettle, add the ginger, sugar and the ~— rinds of lemon and orange (stripped of white pith and thinly sliced). Boil gently for about half an hour. Thin yeast with a little water and when mixture in kettle cools lukewarm add yeast. Let stand for 2 days, let stand - in jug or cask 6 weeks before bottling. I have found dandelion wine prepared in this way will break up a cold quickly.—Mrs. H. L. Patterson, St. Jerome, Que. GRAPE JUICE. Ten pounds of grapes, 1 cup water, 3 pounds of white — sugar. Put grapes and water in kettle, heat until stone and pulp separate, then strain through jelly bag, add sugar and heat to boiling point and bottle tight. When serving use an equal quantity of water—Mrs. Wm. S. French, Grimsby, Ont. LEMONADE. Juice of 1 lemon, 2 tablespoonsful sugar, % cup water. Put sugar in cup, add water and stir until dissolved, add lemon juice and serve hot or cold as desired.—Mrs. W. S. Jones, Colborne, Ont. BEST SEPARATOR MADE, USING OURS 12 YEARS = Mr, Thos. H. Stanley, Charteris, Que., says:—We have been using the | Magnet for over 12 years and it is doing its work as good as ever. We think — at is the best machine made. Ky LEMONADE FOR THIRTY PEOPLE. Nine lemons, 3 oranges, 2 lbs. sugar, 1 gallon of water. Slice oranges and lemons, cover with sugar and let stand 12 hours. Mash with potato masher, add water, strain and serve with ice.—Mrs. J. K. Lowe, Lucknow, Ont. EGG LEMONADE. White of 1 egg, 1 glass of water, 1 tablespoon of sugar, juice of 1 lemon. Beat up egg until stiff, cut in lemon juice and add to the water in which sugar has been dissolved. A cooling pleasant drink. —Mrs. Tom Smith, Whitby, Ont. ORANGEADE. Juice of 1 lemon, rind of 1 orange, juice of 4 oranges, 1-3 cup sugar, 2 pints water. Boil orange rind with 14% pint of water and sugar for five minutes. To the juices add this syrup and remainder of water. Serve with crushed ice, and slice of orange in each glass. (Makes 6 large . glasses).—Miss H. M. Roach, Hamilton, Ont. RASPBERRY VINEGAR. Two quarts raspberries, 3 cups vinegar, sugar, “honey. Crush and mix raspberries with the vinegar, let stand 3 or 4 days, stirring occasionally. Strain through a bag, squeezing hard, and to every pint of juice add one pound of sugar or two scant cupfuls of honey. Boil 20 minutes and put up in bottles or glass jars. Two tablespoons will flavor glass of water. Blackberry or cherry wine can be made in the same way. Mrs. L. Wm. Brown, Aylmer, Ontario. RASPBERRY VINEGAR, No. 2. Two quarts of raspberries, 1 pint of vinegar. Add to every pint when mixed, 1 pound of sugar. Boil 30 minutes and bottle —Mrs. J. H. Birkin, Hamilton, Ont. MILK SHAKE. Two tablespoons of chopped ice, 2% tablespoons of syrup flavoring, vanilla, chocolate, etc., 3, cup milk. One fresh egg may be used if desired. Put ingredients in glass, shake thoroughly, strain and serve.—Mrs. D. H. Bell, Kingston, Ont. Ice Cream, Water Ice, Frozen Desserts “There are two general forms of Ice Cream. One in which the materials are frozen uncooked, and the other in which the materials are cooked before freezing. Ice Creams are mixtures of milk and cream, sugar and flavoring, turnea into the can of a freezer, surrounded with a mixture of ice (38 parts), rock salt (1 part) to freeze it. If allowed to freeze without stirring the cream will be course grained and icy, if stirred will be smooth and creamy.