Magnet users cook book

Miss Vida Ricketts, Tugaske, Sask.” DROP FRUIT COOKIES. Two eggs, 1 cup sugar, 1 cup butter, 1 cup, milk, 1 teaspoon extract, 2 teaspoons baking powder, currants dredged with flour, flour enough to stir.—Miss Nellie Ford, R. R. No. 3, Dutton, Ontario. GINGER COOKIES. Two cups molasses, 1 cup butter or lard, 4 table-. spoons hot water, 1 teaspoon salt, 1 teaspoon soda, flour enough to roll out.— Mrs. Geo. Sargent, Hartshorn, Alta. GINGER AND CINNAMON COOKIES. One cup of sugar, 1 cup lard, 1 cup of molasses, % cup hot water, 1 teaspoon soda, 1 teaspoon salt, 1 teaspoon or more cinnamon, 1 tablespoon ginger, flour to roll. Bake in a hot oven.—Marguerite Byars, Balderson, Ontario. GINGER SNAPS. No. 1. Boil two teacups of molasses for three minutes, and add to it one teacup of butter, one teaspoon baking powder. Mix with | flour sufficient to make into a smooth batter, and add a tablespoon of ground ginger, Work in the flour as soft as possible, the softer the better—Mr. Henry Duva, St. Jean, Man. GINGER SNAPS No. 2. Two eggs, 1 cup brown sugar, 1 cup of “black strap” molasses, 2 teaspoons soda, 3 teaspoons ginger, %4% teaspoon salt, a little flour. Stir well and let stand to rise for two hours, then add more ~_ flour to make a soft dough, roll out and bake in a quick oven, Grease pans well——Mrs, W. A. Nixon, Twin Butte, Alta. GINGER SNAPS No. 3. Ingredients:—One cup of molasses, 1 cup lard, 1 cup of brown sugar, 4 tablespoons of water, 1 tablespoon of ginger, 1 tablespoon soda. Put on stove and boil for five minutes. Stir in flour and soda while warm. Roll and cook in quick oven.—Mrs, J. H. Birkin, Hamil- - ton, Ontario. ECONOMICAL GINGER SNAPS. One cup brown sugar, 1 cup of black +g strap molasses, 1 cup melted lard, 1 tablespoon ginger, 1 tablespoon vinegar, 1 teaspoon salt, 1 teaspoon soda, dissolved in % cup boiling water. Flour enough to roll—Mrs. Matt. Armstrong. GINGER DROP CAKES. One cup brown sugar, % cup lard, % cup hot water, 1 teaspoon ginger, % cup molasses, 1 cup raisins, 1 teaspoon soda, flour enough to make cakes drop on pan, Bake in not too hot an oven.— Mrs, Alex. Hergott, Proton Station, Ontario. GRAHAM WAFERS. One-third cup butter, 1 cup sugar, 1 cup milk, 144cups Graham. flour, 4% cup wheat flour, 1 egg, 2 teaspoons baking powder, % teaspoon salt, 2 teaspoons vanilla. Cream butter and sugar, add egg, milk and vanilla. Mix and sift dry ingredients till well blended, and add first mixture. Roll thin and bake in a moderate oven from 12 to 15 minutes, or till crisp.—Miss Edith A. Swazie, Woodstock, Ontario. HERMITS. One and one-half cups sugar, It cup butter, 3 eggs, 1 large cup raisins, stoned and chopped, 1 teaspoon allspice, cinnamon and nutmeg, - 2 teaspoons baking powder, flour to roll out——Mrs. Webster Noble; Rusa-_ | gornis, N. B. IMPERIAL COOKIES. One cup butter, 244 cups sugar, 3 eggs, well beaten, 2 teaspoons soda, dissolved in 14% tablespoons hot water, 2 cups A PLEASURE TO OPERATE THE MAGNET Mr. 8S. R. Porteous, of Woodland, Man., says:—It gives me great pleasure to separate when I see the milk rolling through the Magnet at a “2.40” gatt, — with little power. I am done in a third of the time required with the make. I used to own. It makes me feel like singing, “The Burden of My Heart Has Rolled Away.” We find the Magnet easy to clean, easy to turn and satis~ ; factory in every way.