Magnet users cook book

tin.—Mrs. Matt. Armstrong, PLAIN MOLASSES CAKE. One egg, 1 teaspoon soda, 2 cups four a little salt, 4% cup sugar, 4% cup molasses, 4% cup cream. Bake in layers with maple icing. Flavor with vanilla—Mrs. S. E. Sivesley, Box 109, Cromar, | Manitoba. MOLASSES CAKE (With Baking Powder). One cup butter, 1 cup brown sugar, 1 cup milk, % cup molasses, 1% pints flour, 1% teaspoons baking powder, one egg. Beat for a few minutes, then add the milk the egg, beaten, and the molasses. Stir into the flour the baking powder, and add to it. Mix to a nice batter and bake forty minutes—Miss Jennie Gauf, Fort Saskatchewan, Alta. MOTHER'S CAKE. One scant cup butter, or half lard and half butter, 2 cups sugar, cream together, 3 eggs, well beaten, 114 cups water, 1 teaspoon salt, 4 oz. shredded cocoanut, 2 teaspoons cream of tartar, 1 teaspoon soda, 3 cups flour. Beat well. Will make two cakes. Carraway seeds may be used for seed cake, or currants for currant cake; may be baked in patty pans, and sprinkle a little shredded cocoanut on top.—Miss Jennie Arm- strong, Stoneleigh, Ontario. NEWPORT CAKE. One egg, 1 quart sifted flour. 2 teaspoons baking ~ powder. Mix with four 2-3 cups sugar. Beat eggs and sugar until very light. 4 cup melted butter, 1 cup milk. Stir all together and bake ina quick oven.—Mrs. Alex. Stewart, Evarts, Alta. NUT CAKE. One cup sugar, 2 eggs, 4 cups flour, 2 heaping teaspoons cream of tartar, 1 teaspoon soda, 1 cup milk, 1 cup shelled walnuts. Stand to rise 20 minutes——Mrs. Wm. Mitchell, Doaktown, N. B. OATMEAL CAKES. Two cups rolled oats, 2 cups flour, 1 cup brown sugar, 1 cup butter or 3-4 of lard, % cup sweet milk, 2 teaspoons baking powder. Bake in a quick oven.—Mrs. Geo. McGregor, Clyde, Alta. OATMEAL CAKE No. 2. Three cups oatmeal, 1 cup boiling water, 1 small teaspoon soda, 3 cups flour, 1 cup melted lard, 1 cup sugar. Roll thin and bake in a quick oven.—Mrs, Frank Mantle, West Monkton, Ontario. ORANGE CAKE. Cream 1% pound of butter with 6 ounces of sugar, add gradually 1 beaten egg, and grated rind of an orange, a cup of cold water, ~— 1 cup of pastry flour, 1 small teaspoon baking powder, pinch of salt; bake in buttered patty pans in a nice moderate oven until nicely browned. When cold, ice with orange flavor. On centre of each form a daisy with strips of almonds, fill centres with fine chopped candied orange peel.—Mrs. J. H. Birkin, Hamilton, Ontario, ORANGE LAYER CAKE. One cup sugar, 1% cup butter, 3 eggs, % cup ~ sweet milk, juice of one orange, 1 and 2-3 cups flour, 2 teaspoons baking powder. Bake in layers.—Mrs. H. A. Norton, Norton, Alta. PINEAPPLE CAKE. One cup butter, 2 cups sugar, 1 cup sweet cream, 3 cups flour, the whites of 6 eggs, yolks of four eggs, 3 teaspoons of baking powder. Grate a pineapple and sprinkle with sugar. Frost the outside, and beat 2 tablespoons pineapple into the frosting. Bake in jelly tins——Mrs. Walther, Vanburgh, Ontario. MAGNET CREAM SEPARATOR THE MOST DURABLE MACHINE MADE Mr. John Haddin, Blackwater, Ont., says:—Have used our Magnet Cream Separator for sixteen years and it runs as easy as ever. I do not see why itshould not run for another sixteen years. I think it is the most durable machine made. 4 nN POOR MAN’S CAKE. Two cups dried apples, chopped fine and soaked over night, and cook with 1 cup of molasses until soft. Add 1 cup butter, 1 cup sugar, 1 cup sour milk, 2 teaspoons soda, 1 teaspoon cloves, 1 nutmeg, grated, 1 cup raisins. Bake in a moderate oven.—Mrs, J. T. Wessell, Hast Clifford, N. S. PORK CAKE. One lb. pork, chopped fine, 1 cup sugar, cup molasses, 1 lb, raisins, 1 cup currants, 144 cups milk, 1 teaspoon soda, spice to taste, cream.—Miss Cathie Johnson, Springbank, Alta,