Magnet users cook book

2 cups of beef minced ((packed close) makes 1 pound. ~1 cup bread crumbs pressed in makes 4 ounces. 3 cups stale bread crumbs makes 1 pound. 1 cup of bread dough makes 6 to 8 ounces. 1 pint of butter makes 1 pound. 2 cups of butter makes 1 pound. % cup butter makes a 14 lb. or 4 ounces. 2 tablespoons butter makes 1 ounce. 1 tablespoon soft butter rounded makes 1 ounce. Soft butter size of walnut makes 1 ounce. Soft butter size of egg makes 2 ounces. 1 square chocolate makes 1 ounce. _ 41-3 cups coffee makes 1 pound. 4 tablespoons of coffee makes 1 ounce. _ 2 heaping tablespoons makes 1 ounce. 2 2-3 cups of cornmeal makes 1 pound. 24% cups currants make 1 pound. 9 tablespoons dry ingredients makes 1 cup. 10 average or 9 medium sized eggs make 1 pound. 10 whites or 13 yolks average size eggs make I cup. cup of whites or yolks make % pound, cup yolks from 7 eggs. yolks make 1 egg. average size eggs make 1 cup. egg replaces one teaspoonful baking powder. quart (unsifted) flour makes 1 pound. _ cups of pastry or bread flour makes 1 pound. 4% cups of Graham flour makes 1 pound. 3% cups of entire wheat flour makes 1 pound. 4 1-3 cups rye flour makes 1 pound. cup of sifted flour makes 4 ounces. level tablespoonfuls flour make 1 ounce. _ heaping tablespoonfuls flour make 1 ounce. cups of Indian meal make 1 pound. cups lard make 1 pound. pint of chopped meat makes 1 pound. cups of chopped meat makes 1 pound. cup of milk makes 8 ounces. pint of milk or water makes 1 pound. cup chopped nut meats make % pound. 2-3 cups oatmeal make 1 pound. cups of rolled oats make 1 pound. 2 cups of raisins (packed) make 1 pound. 1% cups rice makes 1 pound. 1 tablespoonful salt makes 1 ounce. 2 2-38 cups brown sugar (level) make 1 pound. 1 cup brown sugar heaping makes 8 ounces. 2% cups Confectioner’s sugar makes 1 pound. 1 cup Confectioner’s sugar makes 6 ounces. 1 pint of granulated sugar makes 1% pounds. 2 cupsful granulated sugar makes 1 pound. 1 cupful granulated sugar makes % pound. 1 heaping tablespoonful granulated sugar makes 1 ounce. 244 cups of powdered sugar makes 1 pound. - 2 tablespoonsful (heaped) powdered sugar makes 1 ounce. 1 cup suet (finely chopped) makes 4 ounces. 1 cup of tea, dry, makes 4 ounces. [illustration: EIGHT YEARS OF SATISFACTORY SERVICE Edward Dawson, Mille Isles, Que., says:—I have operated the Magnet for eight years and it has always given perfect satisfaction.] RHEE ON HE ON RP HE NPHNWN he Pp Ships a Soups are easily digested by both old and young. Served once a day they are considered an important dish in every household. eee aes, They are divided into two classes:— Soups with meat stock—Stimulating and gives variety to diet. Soups without meat stock—Nutritious, usually made with milk flavored — with vegetables. etree Soups may be served for dinner, luncheon or supper. Those served for dinner should be light in character, such as:— Mee BROTH—Meat stock. E BULLION—A plain clear unclarified beef broth. boiled. = If the main dish at Dinner be Roast Beef, let the flavor of other meat — - rather than beef be predominant in the soup. ° Se FOR SUPPER OR LUNCHEON heavier soups can Se used, such as: a Ox Tail, Pea, Bean, Vegetable, Celery, Tomato, Oyster, Etc. a TO CLEAR SOUPS allow the white and shell of 1 egg for each quart 4 of stock, break eggs, beat slightly with a tablespoonful of cold water, break — shell in small pieces and add to cold stock. Set over fire and stir constantly. until boiling point ae reached. Boil. 2 minutes. Add 2 tablespoons cold — water. Set back on stove and simmer 20 minutes, skim, strain through two ~ thickness of cheese cloth, dipped in cold water. It is now ready to serve 2 as clear soup just heat to boiling point. a