Magnet users cook book

CHEESE BALLS. One cup of grated cheese, 3 egg whites, 1 teaspoonful - salt, 1-8 teaspoonful pepper.. Beat egg whites until stiff; fold the grated cheese into whites, add seasoning and let stand for 15 minutes. Make into balls the size of a walnut, and fry in deep fat until golden brown.—Mrs. E. Robinson, Stayner, Ontario. COTTAGE CHEESE. One quart of milk, thin cream,-salt, pepper. Use a quart of sour milk. Set it on back of stove until whey is well separated and curd feels firm all the way through. Drain. Cut curd with spoon and ~ pour boiling water over until curds curl on edges, Drain on bag and squeeze S as Ee ea my d, Cee PRON Sas ree om Te ve F y o* Larter heer emer water out, chop fine and add salt and pepper and thin cream, either sweet or sour, according to taste.—Mrs. H. Hingeton, Sunnyside, Ontario. [illustration: advertisement] Mr. Wm. H. Powell, Oshawa, Ont., says:—I have one of your Magnet En- gines, which I have put on truck with top on so I can pull to anywhere I =. want it. I cut all my feed and saw all my wood with it. I am sure it is w me handy man on a farm where you haven't help. ay a 3 38 Z e : ae — ag CHEESE CROQUETTES. Three tablespoons butter, 2-3 cup of milk, 1 cup of grated cheese, few grains cayenne, 4 tablespoons flour, 1 egg, salt and pepper, dry crumbs. Make a thick white sauce by melting butter, stirr- ing in flour, gradually adding milk and stirring over the fire until well thickened. Add the egg yolk and stir until well mixed, then add the grated cheese. AS soon as the cheese melts, remove from the fire and season with salt and pepper. Spread in a shallow pan and cool, Shape into croquetes, dip in crumbs, then into egg white, which has been slightly beaten and diluted with water (cold). Dip in crumbs again and fry in deep fat or brown in the oven.—Miss Hthel McCall, Paris, Ontario. CHEESE FRITTERS. One-quarter cup of butter, 4 cup of flour, 4 cup of corn starch, 3-4 cup of grated cheese, 144 teaspoonful salt, 2 cups of scalded milk, yolks 2 eggs. Melt butter and when bubbling, add flour, cornstarch, salt and milk gradually. Cook three minutes, stirring constantly, add yolks of eggs, slightly beaten, and one-half cup of grated cheese. Pour into buttered shallow pan and cool. Turn on a board, cut in shapes to suit. Place on platter, sprinkle with remaining cheese and brown in oven.—Mrs. H,. Lloyd, Sunnyside, Ontario. LEMON CHEESE.: One pound of sugar, 1% pound of butter, 3 lemons, the grated rind of one or two, and the juice of all three, 6 eggs. Simmer until it thickens and put into jars. This will keep for a year, and is very - nice for layer cakes, tarts, etc., when you are tired of jelly and have no time to make a filling—Miss M. Piegh, Wapinka, Man. MACARONI AND CHEESE WITH TOMATOES. Break the contents of a package of macaroni into boiling water, as per directions, when cooked, ~ drain and put into saucepan with one can of tomatoes, let simmer a few minutes, then add a cup or more of grated cheese, and butter the size of two eggs. Let simmer for another five minutes. Pepper well and serve.— Mrs. Louis Gerard, Forget, Sask, CHEESE OMELET. Take 2 ozs. ~ grated cheese, 1 egg, 3 tablespoons of cream or milk, beat well together, put in deep buttered plate, and bake in quick oven. Serve immediately.—Mrs. J. Knox, Mayfield, Man. ~ CHEESE PUDDING. Boil 1% cups of milk and pour it over a cupful of bread crumbs, and % ounce butter. Add 2 ozs. grated cheese, the yolk of one egg, salt and pepper and mix thoroughly. Stir in lightly the stiffly whipped white of one egg, pour into greased pie dish, and bake twenty minutes.—Miss Jane Stormont, Duxbury, Alta.