Magnet users cook book

medium thin slices and fry in melted butter. Serve hot for breakfast— Mrs. S. J. Schelly, Brantford, Ontario. BREAD PUDDING. Stale bread, milk, raisins, flavoring, salt, sugar, ege. Toast bread and soak in warmed milk until soft. Beat yolk and white of the egg up with a little milk, add this along with pinch of salt, a dash of nutmeg, some raisins and enough sugar to sweeten to the soaked bread. Bake in a slow oven until nicely browned. Serve with sweetened milk or cream.—Mrs. Wm. Kilgour, Markham, Ont. STALE BREAD. Stale bread, jam or jelly. Cut slices of stale bread into fingers. Brown them in a slow oven. Spread them with home-made jam or jelly and serve hot.—Mrs. J. Pierce, Seaforth, Ontario. BREAKFAST DISH. Chopped cold meat well seasoned, wet with gravy, if convenient put on a platter, take cold rice made moist with milk and one egg, seasoned with pepper and salt, if not sufficient rice, add powdered bread crumbs, place this around the platter quite thick, set in oven to heat and brown.—Mrs. Jas. E, Holt, Blackie, Alta. BEEFSTEAK PIE. Take left over cold beefsteak, cut in small strips. Pour over it soup stock with a little catsup or chow-chow sauce. Drop on bits of butter. Cover with a crust of mashed potatoes, Bake until brown.— Mrs. Anton Ahlhousen, Irvine, Alta. CRUST FOR MEAT PIE. Half a cup of mashed potatoes, 1 cup flour, 1% cup of shortening, 1 teaspoon of baking powder. Salt to taste.—Mrs. J. ~ Burton, Waterloo, Ontario. STALE CAKE. Stale cake, marmalade or jam, fruit juice, custard, flavor. Soften cake by heating it in strainer. Spread with marmalade or jam. Pour over it some fruit juice to moisten (don’t make too wet). Serve with flavored custard. This makes a nice dessert—Mrs, M. Newby, Smith Falls, Ont, CHICKEN CAKES. Boil one chicken (old is best) until meat can be removed from bones, then put through food chopper. 2 medium-sized onions, 8 large boiled potatoes, 1 egg, salt and pepper to taste. Make this into small cakes and fry brown in butter or lard, butter is best. If dry, add a little sweet cream. These cakes are very good and a good way to use up oe hens.—Mrs. F. C. Wilkins, Drumheller, Alta. CHICKEN BAKED WITH RICE. Cut cold chicken in pieces, cover . bottom of baking dish with cold boiled rice, a layer of chicken, and then dust with celery salt, then more rice, chicken and salt until the dish is full. Cover with a cup of chicken stock or white cream sauce, then spread on the top yolk of a well-beaten egg. Bake in the oven about half an hour.—Mrs. C. Robb, Oshawa, Ontario. SQUARE GEARS, DOUBLE SUPPORTED BOWL AND STRONG FRAME MAKE MAGNET A SUPERIOR MACHINE Gustanious Falk, Westham Island, B. C.:—Heard my neighbors complain- ing about their worm gear machines of different makes, so purchased the — square gear Magnet, used it over 700 times with perfect satisfaction. I con- sider the square gears, double supported bowl, and strong, rigid frame make i . it far superior to any other. mes ag fee CODDLED APPLES WITH OATMEAL. Core 6 tart apples. Stand in a baking dish and fill the space from which the cores were taken with left over porridge. Sprinkle with four tablespoons of sugar, Add cupful of water and bake until the apples are tender. Serve hot with milk or cream. A nice breakfast dish—Mrs. A. Ahlhousen, Irvine, Alberta.