Magnet users cook book

CHRISTMAS CAKE No. 1. One cup shortening (half butter and half lard), 2 cups brown sugar, 4 eggs, 1 cup sour milk, 1 teaspoon soda dissolved in milk, 1 pound of raisins, 1 pound currants, 1 lemon peel, spice, vanilla and nutmeg. I wine glass of wine, 5 cups flour, 1 cup of molasses. Cream shortening together, beat eggs in one at a time and the fruits, flour and flavorings to be stirred in lightly at the last. Bake in a slow oven.—Mrs. Alex. Hergott, Proton Station, Ontario. CHRISTMAS CAKE No. 2. Two large cups of lard and butter, mixed, 2 cups of brown sugar, 3 eggs, 2 cups of buttermilk, 14% pounds of raisins, 1 pound of currants, 1 pound of dates, chopped, % pound of chopped walnuts, 1 small teaspoon each of nutmeg, cinnamon and mixed spice, vanilla and peel to your taste, 1 cup of baking molasses, a very small teaspoon of soda, dissolved in a little of the buttermilk, mix all together, then add five small cups of flour.—Mrs. Walter McKecknie, Ravenna, Ontario, BUTTERMILK CHRISTMAS CAKE. Five cups sugar, 2 cups butter, 4 eggs, 38 cups buttermilk, 5 cups raisins, 5 cups currants, 2 tablespoons -cinnamon, 1 teaspoon of cloves, 1 teaspoon nutmeg, 2 teaspoons soda, % lemon peel, almonds. Thicken with flour. Bake in a slow oven.—Mrs. H. A. Norton, Norton, Alta. : : TWO-STOREY CHRISTMAS CAKE. Two cups brown sugar, 1 cup molasses, 5 eggs, 1 tablespoon allspice, 1 grated nutmeg, 144 pounds raisins, 144 pound candied lemon peel, 1 teaspoon baking soda, 1144 cups butter, 1 cup sweet cream, 1 tablespoon cinnamon, 1 tablespoon cloves, 4 cups flour, 1 pound currants, 4 pound candied orange peel, 2 teaspoons cream of tartar. Icing for above cake:—One-half cup sweet cream, Put white icing sugar in until just thick enough to not run off cake. Add 1 teaspoon straw- berry flavoring just before putting icing on cake. Repeat icing next day and trim with nuts.——Mrs. J. HE, Marriott, New Liskeard, Ont. ‘COCOA CAKE. One-half cup butter, 1 cup sweet milk, 2 tablespoons cocoa, 1 egg, 1 cup white sugar, 1 teaspoon soda, 2 cups flour, vanilla, Boil ‘14 cup sweet milk and cocoa until thick. When done, stir in the egg. When cold add white sugar, butter and other 1% cup sweet milk: also soda dissolved. in warm.water. Add flour and flavoring. Bake in long pan.—Annie Abbott, R. R. No, 2, Battersea, Ontario. COCOA CAKE WITH NUTS AND RAISINS. One-half cup butter, 1 cup white sugar, 1 egg, beat the white stiff with pinch of salt. 1 cup sour milk, 2 teaspoons cocoa, % teaspoon cinnamon, 4 teaspoon cloves, 1 cup of chopped raisins, 1 cup of walnuts, 1° teaspoon soda, dissolved in 2 table- spoons boiling water, 2 cups flour. Mix butter and sugar, add flour and cocoa, spices, then water and lastly the sour milk. Bake in a slow oven.— Mrs. Geo. Vietor, R. R. No. 1, Bornholm, Ont. MAGNET “BY-PASS” ENGINE CUTS CORD WOOD IN 12 MINUTES Mr. John Koch, Gimli, Man., says:—I feel it my duty to let you know — about my 7 H.P. Magnet “By- -Pass” Gasoline Engine which I purchased from you last Fall. At present I have tt running a 10-inch Grain Grinder and can crush 1,200 pounds per day. I also have been cutting wood in town and found that I can cut a cord of wood in 12 minutes. I can certainly recommend the Magnet Engine to anyone who is in want of an Engine for farm-work, wins 54 COCOANUT LAYER CAKE. Ingredients:—1% cups sugar, 2 teaspoons baking powder, 1 3-4 cups sifted flour, 5 egg whites, 4% cup butter, 2-3 cup of milk. Filling:—One scant cup of milk, 1 cup sugar, 1 large tablespoon cornstarch. Heat the milk in double boiler. Add enough grated cocoanut to make it stiff, then beat white of one egg. Frost with white frosting and put cocoanut all over cake. This is a very good cake.—Mrs, Arthur Popejoy, Marlboro, Alta.