Magnet users cook book

TO COLOR SOUPS. Brown—Use burnt. sugar. .Green—Use leaves of green spinach, parsley or celery with the juice squeezed out and put in a the soup a few minutes before serving. Red—Use juice of tomatoes or. red — vegetable color. Amber—Use grated carrot. Boil % of an hour in the soup. White—Use white vegetable and chicken, veal or lamb. A delicious flavor is obtained by putting into beef soup a whole onion with a dozen — cloves stuck into it. Peel the onions, but don’t trim off the top, so hie layers will not break apart in boiling. Strain out before serving. SOUP STOCK is made from cheap, tough cuts. The meat should be cut ‘, in small pieces and soaked in cold water for half an hour to draw out the juices. Bone is added for the sake of the gelatine which it contains, and which will give body to the soup. A good proportion is 2 pounds each of meat and 1 of bone to each quart of water. Use a kettle with a very tight cover and simmer slowly for a number of hours. Stock is better when made — the day before it is used. ‘ ne BUTTERMILK SOUP. Butter size of an egg, 2 cups of buttermilk, ae cup of stale bread, 2 spoonfuls flour. Method: Put piece of butter, size of an egg, in frying pan and brown a little. Have one cupful of stale bread, cut in small squares, put in pan with butter and let brown a little more. Then add the buttermilk and let come to boiling point. Wet the flour with a little buttermilk and stir in while boiling, stirring until it is done. Cook slowly then season with a little brown sugar to taste.—Mrs. John Mc- Connell, Rochon P.O., Quebec. we BOY ELEVEN YEARS OLD OPERATES MAGNET Victor Guthier, St. Theodore d’ Action, Que., says:—I have used the Mags net for four years and am well satisfied ‘with its work. It skims perfectly — and is easy to run. My little boy, eleven years old, operates it as well as I. 2 fox CABBAGE SOUP. Three quarts of water. Boil chicken or any kind of meat for a little while, put in a cabbage or two. Let boil till it is cooked. Put in some whole peppers and parsley when cabbage is cooked. Add one cup of sour cream and as much vinegar as wanted. Use any spices desired. —Mrs. B. Rempel, Pambrun, Sask, CELERY SOUP. One pint of milk, 1 tablespoon flour, 1 head of celery, -1 tablespoon of butter, a large slice of onion, small piece of mace. Boil celery in 1 pint of water 45 minutes. Boil onions, mace and milk together. Mix flour with two tablespoons cold milk, and add boiling milk; cook ten - minutes. Mash the celery in water, in which it has been boiled, add the butter and season with salt and pepper. Strain.—Miss Belle Walker, Guelph, Ontario. CHICKEN AND CORN SOUP. Twelve cobs of corn, 1 cup of hot milk, 1 teaspoonful of butter, 1 cup of flour. Skim the liquor from boiled chicken, heat and strain, then put back on the stove, to which has been added corn, cut from cobs. Boil half an hour, take out the cobs and add the corn. Stew forty minutes from time of boiling. Add a cup of hot milk, also butter and flour. Simmer ten minutes then serve.—Mrs, EH. Ristauc, Chatfield, Man. CREAM SOUP. Milk, 1 quart; salt, 1 teaspoonful; pepper, 1/4 teaspoonful. Bring to boiling point and add, flour, 2 tablespoonsful; butter, 1 tablespoonful; boiling water, 1 cupful. Mix these thoroughly and add to the milk and boil 2 minutes. This is the foundation of many fish and vegetable soups.—Mrs. I. Card, Walsh, Ont. OYSTER SOUP. Butter, 2 tablespoonsful; flour, 2 tablespoonsful; salt, 1% teaspoonful; pepper, % teaspoonful; milk, 1 pint. Cook until it thickens, stirring constantly. Add 1 pint of oysters. Heat until oysters are thoroughly warmed through. Serve with browned or plain soda biscuits.—Mrs. Kendrick, Nanticoke, Ont.