Magnet users cook book

CHEESE SOUFFLE. Three ozs. bread crumbs and boil in 3-4 cup of milk, Add 3 ozs. butter, % teaspoonful mustard, 4% teaspoonful salt, a pinch of pepper, 6 ozs. grated cheese, 3 egg yolks. Beat over fire. Stir in the whites, well beaten. Put into baking dish and bake 5 or 10 minutes in moderate oven.—Mr. Robinson, Bellevue Ranch, CHEESE STRAWS. One cup flour, 1 teaspoon baking powder, dash cayenne, 4% cup of grated cheese, pinch salt, Roll very thin, twist in narrow strips and bake in quick oven.—Miss F. A. Eden, Delia, Alta. WELSH RAREBIT. Cook together until thickened, 1 cup of milk and a tablespoon each of butter and flour; add a cup of grated cheese and a tea- --spoon of mustard, stir smooth and serve on soda crackers.—Miss Ruth Lewis, Escumenac, N. B. [illustration: advertisement] Mr. F. J. Watson, Grand Coulee, Sask., says:—I cannot speak too highly of your Magnet "By-Pass" Gasoline Enginee which I bought from you some time ago. We are using the Engine for crushing grain, using a ten-inch hopper, and find it has lots of power to spare, crushing as fine as anyone would wish. The high.tension ignition is the great thing, doing away with batteries to start with. I consider that your Engine has not its equal for simplicity, durability and power. “ee, : Eggs contain very valuable food material, and. can be used in evel household in a great many ways. Better results are obtained from fresh eggs, but if properly. preserved, es they can be used for the majority of household purposes. = To test eggs make a brine by mixing 2 ounces of salt with 1 pint of water. A fresh egg will sink to the bottom of this mixture, an egg 1 day old will sink. below the surface, but not to the bottom, one 3 days old will be just immersed below the liquid. If more than three days old, will float on vie the surface. To obtain the greatest amount of nutriment from “boiled” eggs, thes should be cooked as follows: Put the desired number of eggs in a saucepan =e and cover them with boiling water, cover the saucepan with a lid; and ~— remove to the back of range, where water will not boil, Cook from six to — eight minutes, if liked ‘soft boiled,’ forty-five minutes, if liked “hard.” Poached eggs should not be cooked in boiling liquid, whether it is milk, water or mixture. The liquid should be kept just below boiling. point. . Scrambled eggs should not be allowed to boil while they are being cooked. — The tenderness and flavor of your “egg dish” will more than repay you for — the extra trouble you have taken when these rules are remembered and ~— followed. BAKED EGGS. Sprinkle a shallow pan with layer of cracker crumbs, — on which to break eggs. Leaving each egg separate. Add butter, pepper ~~ * and salt, sprinkle again with cracker crumbs, cover with milk, put in oven ~ and bake ten minutes.—Mrs. A. Nesbitt, Wyoming, Ontario. i CURRIED EGGS. One tablespoon of butter, 1 small onion, 1 small apple, 2 tablespoons of flour, Worcestershire or Chutney sauce, 4 teaspoon of salt, 4% pint of milk, 4 or 6 hard boiled eggs, 1 teaspoon curry powder. Boil ~ eggs till hard, peel and place in cold water until required, Place in enamel saucepan the butter and the onions and apple, cut up fine. Boil a few minutes, but do not let them brown. Mix the flour, curry powder and salt well” — together and add the milk gradually to them. Mix with the boiled onion ‘and apples and simmer for 15 minutes, stir occasionally and pass through strainer, cut eggs in halves or quarters to mixture, put back on stove till thoroughly heated. Serve with Worcestershire or Chutney sauce.—Mrs. W. J. Blakely, Stayner, Ontario.