Magnet users cook book

= molasses, butter size of an egg, 2 cups chopped raisins, 1 cup of chopped — candied peel, 1 cup of blanched almonds, 1 cup of walnut meats, spices, 1 _ teaspoon allspice, cloves, cinnamon, 1 scant teaspoon baking soda, scalded in hot water, flour enough to make a good stiff batter—Mrs. Fred Bader Hoodoo, Sask. : EGGLESS FRUIT CAKE No, 2. Half cup brown sugar, 4% cup molasses, 1 cup sour milk, 1 cup seeded raisins, 4 tablespoons butter, 1 teaspoon cinnamon, 1 teaspoon cloves, 1 teaspoon nutmeg, 1 teaspoon soda, 2 cups flour. Mix and sift flour, spices and soda. Cream butter, add sugar, molasses, sour milk, sifted mixtures and raisins. Bake in a loaf tin —Mrs. John Duncan, Parry Sound, Ontario. FARMERS FRUIT CAKE. Soak three cups dried apples over night in warm water and simmer two hours in two cups of molasses, Add two well beaten eggs, one cup sugar, 1 cup raisins, 1 cup butter, 1 teaspoon cloves and cinnamon and 2 teaspoons soda, dissolved in one cup of milk. Flour enough to make rather a stiff batter. Bake in a slow oven.—Mrs, H. D. Lawrence, Wilmot, N. B. LARGE FRUIT CAKE. One lb. brown sugar, 1 1b. butter, 2 lbs. raisins, 2 lbs. currants, 1 1b. mixed peel, % lb. nut meats, 1 lb. flour, 2 glasses brandy, 10 eggs, 144 cups molasses, 1% teaspoons soda, pinch of salt. Dissolve soda in a little water—Mrs. Jas. Bowers, Consecon, Ontario. NOT BAKED FRUIT CAKE. One-half lb. of dates, chopped fine, % Ib. of citron peel or mixed peel, 1% lb. of seedless raisins, % 1b, of figs, chopped fine, if preferred, 42 lb. of walnuts. Grind all together fine through a food chopper. Roll in one cup of powdered sugar. Then mix all together thoroughly. Put in 1 pound prints the same as butter, and wrap in wax papers. Keep in cool place. It will be ready to eat in twenty-four hours after making. Do not bake it.—Miss Leila M. German, Marysville, Ontario. ONE YEAR FRUIT CAKE. Make cake of two cups butter, 2 cups molasses, 1 cup sweet milk, 2 eggs, well beaten, 1 teaspoon baking soda dissolved in a little hot water, 1 teaspoon of ground mace or nutmeg, 1 tea- spoon allspice, 1 tablespoon cinnamon, 1 gill of brandy. Stir in flour to make a stiff batter as stiff as may be stirred easily with a spoon, beat it well until it is light, then add 2 Ibs. raisins, stoned and cut in two, 2 lbs. currants, picked and washed and dried, and 1% lb. citron, cut in slips. Bake in a quick oven. This is a fine rich cake, easily made, and not expensive. This has been kept a year and was not dry or hard.—Mrs. Geo. Jacobus, Kearney, Ontario. RAISIN FRUIT CAKE. Three eggs, 1 cup brown sugar, 1 teaspoon soda, a little salt, 1 cup sour cream, flour to stiffen fruit, ¾ cup molasses, 1 teaspoon of allspice, 4 cup butter or shortening, 1 pound of seeded raisins. Mix and bake in a slow oven.—Mrs. S. E. Sivesley, Box 109, Cromar, Man. RICH FRUIT CAKE. One cup of molasses, 4 eggs, % cup milk, 3 cups currants, 1 teaspoon nutmeg, 144 teaspoon cloves, 2 teaspoons cream of tartar, enough flour to stiffen, 2 cups brown sugar, % cup butter, 3 cups raisins, 1 cup chopped citron, 1 teaspoon ground cinnamon, 1 teaspoon soda, 3 teaspoons baking powder. Cream butter and sugar, beat eggs In one at a time, mix in other ingredients, use enough flour to stiffen. Bake in a slow oven.— ~ Bessie Robinson, Duntroon, Ontario. WHITE FRUIT CAKE. One cup butter, 2144 cups sugar, 5 eggs, 1 cup. ; of sweet milk, 1 cup flour, 1 1b. citron peel, 1 Ib. cocoanut, 1 Ib. of blanched almonds, 4-teaspoons baking powder, Bake 1% hours in a slow oven. Chop nuts and peel up fine.—Mrs. Geo. Sargent, Hartshorn, Alberta. _ BEST ALL ROUND CREAM SEPARATOR MADE Mr. Clifford Elsenham, R.R. No. 1, Bedford, N.S., says:—I have used a Magnet Oream Separator for fourteen years and find it the best all round