Magnet users cook book

_ butmeg, flour. Mix stiff enough to roll. Bake in a quick oven.—Mrs. Hickey, » Erickson, B. C. , yy CHOCOLATE JUMBLES. One and-one-half cups white sugar, 144 cup Se of sweet cream, % cup of butter, 1 cup chocolate, % teaspoon soda, dissolved . in cream, 1 teaspoon cream of tartar, 1 egg. Work very stiff with flour, mix _ the chocolate and cream of tartar in the flour, roll thin, cut with cutter — Miss Alma Wolkenstein, Maynooth, Ontario. x SOUR CREAM COOKIES. Two cups sugar, 1 cup sour cream, 1 cup of Ae butter, 2 eggs, 1 teaspoon of soda, % teaspoon of salt, 1 teaspoon vanilla, « flour. Roll very thin.—Mrs. J. D, Brown, Raymond, Alta. SOUR CREAM COOKIES No. 2. Two cups yellow sugar, % cup of melted butter, 1 cup thick sour cream, 1 egg, 1 teaspoon soda. Dissolve >. soda in sour cream. Mix flour to make them quite stiff; to keep them from spreading while baking.—Mrs, Morgan Brooks, Clear Creek, Ontario, SOUR CREAM AND CURRANT COOKIES. Two cups white sugar, 1 cup sour cream, 3-4 cup of butter, 2 cups currants, 3 eggs, beaten very light, 1 teaspoon of soda, lemon or vanilla extract, sufficient flour to roll.—Mrs. _-. Marie Scheffold, Marquis, Sask. eS CREAM COOKIES No. 1. One-quarter cup shortening, 3-4 cup sugar, : % cup of cream, % cup milk, 1 egg, well beaten, 1%4 teaspoon salt, any flavor- ing preferred, 2 teaspoons baking powder, flour enough to roll,* Bake in a quick oven.—Miss Jennie Armstrong, Stoneleigh, Ontario, ‘ CREAM COOKIES No. 2. Two eggs, 1 cup butter, 2 teaspoons soda, 1 ~ . cup sour cream, 2 cups sugar. Flour enough to roll. Bake in a quick oven. _/»—Mrs. S. Criter, Gallingertown, Ontario. *BROWN COCOANUT COOKIES. One cup brown sugar, % cup of butter or substitute, 1% teaspoon soda, 144 cup shredded cocoanut, 1 egg, 4 ie teaspoons sour milk, 4% cup rolled oats. Mix well together and drop from - ~ teaspoon on buttered sheet. Raisins may be added in place of the cocoa- nut.—Mrs. K. Conroy, Port Hope, Ontario. - COCOANUT COOKIES. One cup sugar, 1 cup butter, 2 eggs, 1 tea- spoon baking powder, % cup milk, 1 cup cocoanut. Using flour enough to roll out.—Mildred E. Lingard, Tene Cape, Hants County, N. S. COCOANUT PUFFS. Whites of 3 eggs, 1 teaspoon flavoring, 2 heaping cups cocoanut, 1 cup white sugar, 2 tablespoons cornstarch. Beat whites of eggs stiff, add sugar and cornstarch, put in~a double boiler and steam over 20 minutes, until it form a crust around the edge. Take off, add the other ingredients. Drop in small pieces on a buttered tin and bake in a quick oven.—Mrs, T. M. Carrothers, Foreman, Alta. COLLINGWOOD COOKIES. One and one-half cups brown sugar, 1 cup - butter, 2 eggs, 1 cup sweet cream, 1 teaspoon baking powder, 1 teaspoon nutmeg, 1 teaspoon cinnamon and cloves, 1 cup currants. Flour enough to -. make a soft dough.—Mrs. Walter Mancell, Collingwood, Ontario. CURRANT COOKIES. Put two cups of flour in your mixing bowl, and run: into it 3-4 cup of lard (or butter), % teaspoon baking soda. Drop into 3 this 2 eggs, 1 cup sugar, 1 cup currants, stir. (Do not beat).—Miss Maymie __ ~Mackay, Stanley Bridge, P. E. I. ned : = Y ye 4 FILLING COOKIES. One cup sugar, % cup butter, 1 egg, beaten light, 1 cup sweet milk, 3% cups flour, baking powder and flavor. * ~ FILLING:—One cup raisins, seeded and chopped, 1 tablespoon flour, Y% each of sugar and water. Cook until mixture thickens, taking care it doesn’t burn. Put between cookies and bake.—William Gilroy, Gore Bay, — Ontario. . NINE YEARS IN USE, GOOD FOR TWENTY MORE Mr. Haldor Egilsson, Swan River, Man., says:—Nine years’ daily use and my Magnet is still in good shape. It will last for twenty years more. FRUIT COOKIES. One cup butter, rincanied with eee cups prow sugar, x 4 eges, beat in one at a time, 1 teaspoon ground cloves, 1 teaspoon of allspice, - 1 teaspoon soda, 1 cup chopped raisins. Flour to make a soft dough. x