Magnet users cook book

TIC-TAC-TOE CAKE. Four eggs, 21% cups sugar, 1 cup butter, 1 cup sweet milk, 2144 cups flour, 2 teaspoons baking powder. Mix and divide into 3 parts. In one part put—¥ cup raisins, 144 cup currants, % teaspoon nutmeg or cinnamon. In another part put:—Two tablespoons grated chocolate, 1 teaspoon of vanilla. In remaining part put:—One teaspoon lemon.—Mrs. Henry VanNess, North Brook, Ontario, TUTTI-FRUITTI CAKE. Two cups sugar, whites of 5 eggs, 1 cup butter, 4 cups flour, 1 cup sweet milk, 2 teaspoons baking powder. Cream together butter, milk, stiff whipped whites of eggs; also flour and’ baking powder, which has been sifted twice. Divide into four parts. To first layer add % cup stoned; chopped raisins, with 4% cup shredded citron. To second layer add % cup chopped nuts. To fourth layer add % cup dessicated cocaanut and grated rind of lemon. Bake in shallow layer pans. For the filling:—Whip four eggs to stiff froth with 8 tablespoons sugar. Flavor with lemon juice. To a little less than % a cup of this, add 1% cup of finely mashed oats; 4% cup of finely chopped walnuts and 1 tablespoon of dessicated cocoanut. Mix very smoothly together and place between cakes. - Place layer at bottom; raisin and citron layer next; the cocoanut layer last. Cover the cake with remainder of icing, and before it is hard, sprinkle ‘thickly with cocoanut, and press it into a circle of halved English walnuts, with a tiny yellow candy pumpkin in centre. This cake is very suitable for Thanksgiving festivities—Mrs. Tom Anderson, Carievale, Sask. UP-TO-DATE CAKE. Two cups brown sugar, butter size of an egg, 1 teaspoon vanilla, 2 tablespoons grated chocolate, 14 cup boiling water, % cup ~ sour milk, 1% teaspoons soda, 2 cups flour, 1 teaspoon cream of tartar, Last of all, add in two well-beaten eggs. Put in a pan and cook half an hour in a moderate oven.—Miss Violet McMurray, Oakville, Ont. WAR TIME CAKE. Two cups brown sugar, % cup lard, 2 cups hot water, 1 teaspoon of salt, 1 teaspoon cinnamon and cloves, 1 package of seedless raisins. Boil all these together, then add, when cold, 3 cups flour, 1 teaspoon soda, 1 teaspoon of cream of tartar. Bake in a moderate oven ~ for 3 quarters of an hour.—Mrs. Jos. Morrow, Little Current, Ontario. CANADA’S WAR CAKE. Two cups brown sugar, 2 cups hot water, 2 tablespoons lard, 1 teaspoon salt, 1 teaspoon cloves, 1 pound package of _ seeded raisins, 1 teaspoon nutmeg, 1 teaspoon cassia. Boil 5 minutes. When quite cold add 3 cups flour and 1 teaspoon of soda, dissolved in a little hot water. Bake in 2 loaves, 45 minutes in a slow oven. Butter may be used - instead of lard.— Marie Raynor, Donalda, Alta. MAGNET THE BEST, TRIED THEM ALL Mr. J. W. King, Headingly, Man., says:—The Magnet skims perfectly in every respect. I like the bowl supported at both ends, it runs perfectly true. <I know your machine is the best on the market, because I have tried them Ea =~? ans: >} ~ ? ays all. It is easy to clean on account of few pieces. The Square Gear is very a strong, and the machine is easy to turn. It saves lots of work, and Mrs. King ‘says she would not do without it. I am satisfied. WATERMELON CAKE. White part:—Two cups white sugar, 3-4 cup — buiter, 314 cups sweet milk, 3 cups flour, whites of five eggs, 1 tablespoon baking powder. Red part:—One cup red sugar, one-third cup butter, onethird cup sweet milk, 2 cups flour, 1 tablespoon baking powder, yolks of five eggs, % lb. raisins. Put the red part in the middle, and the white around it.—Mrs. Telfer, Milton, Ontario. u we Fillings and Icings, Etc. Delicious fillings and well,made icings give that richness to home-made cakes that no bought cake can equal.