Magnet users cook book

= FRUIT CAKE. Two eggs, 144 cups molasses, 1 teaspoon cloves, 1 tea- _ spoon cinnamon, 1 teaspoon allspice, 144 teaspoon soda, 3 cups flour, 1 pound currants, 1 pound raisins. Bake slowly.—Mr. Beverley Quegiey, Sussex, N.B. E BLACK FRUIT CAKE. Three-quarters pound butter, 1 pound brown ES sugar, 1 pound flour, 2 pounds currants, 3 pounds seeded raisins, 1% lb. citron, _¥% Ib. almonds, 6 eggs, 1 nutmeg, 1% teaspoon cinnamon, 144 teaspoon cloves, 1 wine glass of brandy, 1 teaspoon soda, 1 cup of molasses. The raisins are -__better if soaked in brandy over night, Cream butter and sugar, next add _ eggs one at a time beating in, then balance of ingredients. Bake in a slow _ oven.—Mrs, 8S. E, Sivesley, Box 109, Cromar, Man. = CHEAP FRUIT CAKE. One and one-half cups sugar, 14% cups buttermilk, 4% cup butter, 1 cup raisins, 1 cup currants, 1 teaspoon each of soda, nutmeg, cinnamon and cloves, 3 cups flour, pinch of salt. Cool before setting.—Mrs. Neil Wilson, Guelph, Ontario. COFFEE FRUIT CAKE. One cup buiter, 1 cup molasses, 4 cups flour, 1 teaspoon soda, 4% teaspoon cloves, % teaspoon nutmeg, 4 lb. of citron, 4 lb. flour to hold together.—Mrs. Edmund E, Conrad, West Lawrencetown, N.S. PORK CAKE SPICED. Take a pound or 1 tea cup fat salt pork, free ~ from lean chops, so as to be like lard, pour on it 4% cup boiling water, add 2 cups sugar, 1 cup molasses, 1 teaspoon soda, stirred in molasses, 1 lb. raisins, : -% lb. citron, shaved fine. Stir in sifted flour enough to make. like cake batter, Season with 1 teaspoon cloves and nutmeg and 2 teaspoons cin- - hamon.—Mrs. H, Echlin, Olds, Alta. POTATO CAKE. Two cups flour, 1 cup cold mashed potatoes, 2 table- - spoons butter, 1 egg, 2 teaspoons baking powder, enough milk to have a soft dough, knead lightly. Cut in squares. Bake in a quick oven. Serve hot, _ —Mrs. W. M. Evans, Vancouver, B. C. QUEEN CAKE. One lb. flour, 1 lb. sugar, 1 tablespoon baking powder, 3-4 lb. butter, 5 eggs, 1 gill of wine, brandy and cream, 1 lb. of ee Mace and nutmeg to taste. Beat butter and sugar to a cream, add egg well beaten, then wine, brandy, flour, spices and fruit. Chopped raisins may be used in place of currants if preferred. Bake two hours in a pretty hot oven.—Mrs. Mains, Boissevain, Man. RAISIN CAKE.- One cup raisins, boil 20 minutes, 3-4 cup brown sugar, eS % cup butter, 1 egg, beaten light, 1 teaspoon soda, 11% cups flour, 2 tea- ‘spoons nutmeg, 4% teaspoon cinnamon, % cup water that raisins were boiled in. Beat butter and sugar together to a cream, add spices, beat the yolks of ® the eggs, and add to the raisin water and mix with first part. Add the flour and soda, mix in the raisins and. lastly, the stiffly beaten white of egg—Mrs. F. Levergood, Harrow, Ontario. FOUR LAYER RIBBON CAKE. Two cups sugar, 2-3 cup shortening, os 3 eggs, 1 cup sweet milk, a little salt, and flavoring, 3 cups flour, 2 teaspoons cream of tartar, 1 teaspoon soda. Cook two-thirds of this in three layers; to the remainder add 1 tablespoon molasses, 1 tablespoon cinnamon, 4% tea- 9 H.P. MAGNET ENGINE FOR WINTER USE Mr. 8S. 8. Walker, Grace, Sask., says:—Threshing oats with a 24” cylinder machine on the first of January, my Magnet 9 H.P. had power to spare, It Ss gunple, strong and uses very little fuel. 57 | = spoon cloves and allspice, a little nutmeg, raisins and currants, as you wish. Put together with boiled sugar or jelly while warm.—Miss Sadie A. Miller, Lower Caverhill, Ontario. THREE LAYER RIBBON CAKE. Two cups sugar, 3/4 cup barley, mix together 3 eggs (beat yolks and whites separate), 3-4 cup sweet. milk, 2 tea- Pe spoons baking powder, with flour enough to make the right consistency. Take out 1-3 and add to it 3/4 cup, each, raisins and currants, some lemon peel and spices, 2 tablespoons molasses. Put-this layer in the centre while hot.—Mrs. John Water, Jarvis, Ontario.