Magnet users cook book

RHUBARB MARMALADE. Hight cups of rhubarb, 3 oranges, 9 cups sugar, juice 1 lemon, 1 cup chopped nuts (if desired). Gut rhubarb up fine, lice oranges fine, add lemon juice and sugar, let stand over night, boil slowly from half to three quarters of an hour or until thick oe Add 1uts, bottle and seal—Mrs, EH. Jackson, Brantford, Ontario, CRANBERRY AND RAISIN CONSERVE. One quart of cranberries, cups seeded raisins, 2 cups fine granulated sugar, 1 cup water, Bring the anberries and water to the boil, rapidly. When they begin to soften, mash rough a coarse sieve. Add the sugar and raisins (well washed or put through the food chopper or cut fine). Return to the fire and boil slowly or about % an hour, until about the consistency of thick sauce. Stir fre- ently to prevent burning.—Mrs. W. Goulds, Bronte, Ontario. GRAPE CONSERVE. ‘Three pints of grape pulp, 3 lbs. sugar, 3 lbs. oned raisins. Boil until it becomes thick as marmalade, before removing rom the stove. One pound of English walnuts, slightly chopped. Do not use ins of the grapes.—Miss Leonia M. S. Sims, Bruno, Sask. PEACH CONSERVE. Five lbs. peaches, 5 lbs. sugar, 5 lbs. oranges, 1 lb, seeded raisins,.1% lbs. walnuts. Slice the peaches, put oranges through he food chopper. Peel included. Break walnuts. Mix all together and il‘until thick. Stir to prevent burning—Mrs, Ellis M. Clark, Aerial, Alta. — ~~ RHUBARB AND RAISIN CONSERVE. Two quarts cut rhubarb, 1 cup ‘ange juice, 2 cups seeded raisins, 3 cups of granulated sugar. Cut the ‘hubarb ‘into small pieces, but do not remove the skin, and put into a porce- lain lined kettle. Add the sugar, mix well, and let stand for from three o four hours. Bring to a boil quickly and add the raisins, which have been - washed and dried, and put through a food chopper. Simmer slowly for 1 = hour, and add the orange juice. Fill sterilized jelly glasses or jars, and cover with parafin.—Mrs, A. O. Crawford, Three Rivers, Que. APPLE BUTTER. In the spring of the year when fruit and preserves e scarce, and the apples down cellar_are beginning to lose their flavor, a - ce way to use them is to make them into apple butter, which can be made ‘MAGNET MAKES 106 POUNDS OF BUTTER IN PLACE OF 60 WITHOUT IT ; Mr. W. T. Butcher, Stand Off, Alta., says:—The Magnet is giving entire tisfaction, and we are quite sure if we had used one all the time we would ve been much farther ahead. Our gains in the three months it has been in it, milking the same number of cows, with the exception of one two years ad extra in July and August. The montis previous to using the Magnet 2 made 60 pounds of butter, that was in May. June we made 95 pounds UNCES, and in July we made 105 pounds 7 ounces, (ndin August 106 pounds inces. We believe it is all due to the Magnet. poe 3 73 in a small quantity on the kitchen range. Quarter, do not pare four pails of apples, cover with water and boil soft, drain in a jelly bag over night. — These do not have to be boiled all at once, one pailful a day is sufficient — until the juice is all gathered. Boil down the juice, pare and core 1% pails of apples, and add to the juice, a few at a time, as soon as there is room in the kettle, boil down until thick. Add 4 cups of brown sugar, 2 tablespoons cinnamon, about one-hour before it is done. This will make five nee Mrs. G. W. Dawson, Auburn, Ontario. GRAPE BUTTER. Two quarts of grapes, 4 cups of granulated sugar. Wash and pulp the grapes. Put skins in an aluminum or porcelain lined ~ kettle, and the pulp into a saucepan. Cook the pulp for fifteen minutes. Mash and strain through a wire strainer, add to the skin and put on to boil. Boil slowly for thirty minutes, or until the skins are soft, then add the sugar | and boil for thirty minutes, stirring often to keep from sticking. Not much water is needed when using juicy grapes. The butter must be thick and not separate.—Mrs. Wm. S. Ball, Vernon, B. C. i