Magnet users cook book

NUT AND RAISIN BREAD. One pint sour milk, 2-3 cup brown sugar, 1 egg, 1 teaspoon salt, 1 teaspoon soda, sifted thrice, 4%, cup white flour, 1 tablespoon melted butter, Graham flour to stiffen,.about 4 cups, 1 cup raisins, % cup nuts. Bake 1 hour in moderate oven.—Miss Maria Scheffold, Marquis, Sask. ; GOOD STRONG MACHINE, THE “MAGNET” Jas. Dunn, Nicabad, Que., says:—I have been using the Magnet for twelve years, and six years ago I had the skimming device changed. I find that the Magnet is a good, strong machine. "a en thea mies Na Ke RAISIN BREAD. One pint of bread sponge, 1 cup sugar, 1 cup milk, % cup raisins, 1 tablespoon lard, salt to taste. Mix the same as bread, let rise, form into loaves and bake in a moderately hot oven over three-quarters of an hour.—Mrs. H. A. McKenzie, Watford, Ontario, YEAST. Two bread spoons salt, 2 bread spoons white sugar, 2 bread spoons of flour, 5 large potatoes, 4 quarts hot water, 1 1/4 Royal yeast cakes, When you are going to set the bread, put some in a pail and put in pot of warm water till it comes to the right heat, stirring it. Warm flour nearly as warm as the yeast.—Mrs. Ida J. Carnaham, Rockwood, Ontario. Buns, Biscuits, Rolls and Muffins Nothing is so appetizing, so dependable, so satisfying as the light, flaky hot buns, biscuits or rolls, with a crisp brown crust, just from the oven, broken apart without use of knife, and spread with butter, honey, jam or marmalade. All dry ingredients should be sifted together twice. Cut shortening into dry ingredients with a knife, mix in with fingers. Liquid should be chilled and always added gradually. Roll dough until 4% an inch thick, cut biscuits medium size—2 inches or less across—place slightly apart in pans. BAKING TIME TABLE Biscuits, soda... 10 to 20 minutes Biscuits, baking powder. ....;... 12 to 15 minutes Graham, soda... 5 30 minutes Quick rolls... 8 to 15 minutes Corn meal... 10 to 15 minutes Muffins, baking powder ........ 12 to 15 minutes Muffins, yeast... 30 minutes BAKING POWDER BISCUITS. Four cups sifted flour, 2 teaspoons baking powder, 2 tablespoons white sugar, 1 small teaspoon of salt, 1 cup sweet milk, 1 cup sweet cream. Sift the baking powder with the flour two or three times, then add the sugar and salt. Add the milk and cream. Mix all with a spoon, roll out and bake in a hot oven. A handful of currants is sometimes added. If no cream is at hand, substitute 1 tablespoon of lard or butter.—Mrs. S. E. Sivesley, Box 109, Cromar, Alta, BREAKFAST ROLLS. Three eggs, 1 cup milk, 1 tablespoon good butter (melted), 1 tablespoon sugar, a little salt, enough flour to make a paste. Cook in an oven, apply sweetened milk with a feather to the outside—Rene Oullet, Kamouraska, Que. BRAN MUFFINS. One cup of granulated sugar, 2 cups bran, 1 cup of sour milk, 1 cup flour, 1 egg, 2 tablespoons butter, 1 teaspoon soda. If not stiff enough, add a little more flour. Bake in patty tins.—Mrs. Jas. R. Gordon, R. R. No. 2, Ingersoll, Ontario. BRAN BUNS. One cup flour, 1 large cup wheat bran, 2 tablespoons brown sugar, % teaspoon baking soda, % cup sour milk, 1 egg—Mrs. J. H.- Birkin, Hamilton, Ontario. CREAM BISCUIT. Two cups flour, 2 teaspoons baking powder, 1 tablespoon butter, pinch salt, 1 small tablespoon brown sugar, cream or milk enough to make a dough that will roll out—Miss Ruby Whidden, Jarrow, Alta. 25 8 BEST FEATURE—DOUBLE SUPPORTED BOWL Mr. John McLeod, R.R. No. 2, Primrose, P.E.I., says:—We have used the Magnet Creant Separator for over six years and find it satisfactory in every . way. It has never cost us one cent for repairs. We find it easy to wash and it skims clean, but the best feature is the Double Supported Bowl, which cannot wobble.