Magnet users cook book

four pounds of pumpkin allow four pounds of sugar. Let stand 24 hours, stirring occasionally, add one lemon finely cut up. Tie loosely two small tablespoons ground ginger in a piece of muslin. Simmer all till the pumpkin is clear and the liquid like honey.—Mrs. Emmal Johnston, Dunnville, Ont. QUINCES. Peel and quarter the quinces and cook until tender in syrup made of two cups sugar to one cup water. If cooked only till tender, the quinces will be a rich deep yellow. If cooked gently for a long time, they become a beautiful red.—Mrs. W.-H. Little, Cornwall, Ontario. RASPBERRIES. Raspberries may be canned raw by using a pound of sugar to a pound of berries. Crush so that the sugar will go through them. Some claim it is best to use new sealers. If any skum rises to the top while crushing, skim. Put in sealers and seal tight. Place in a cool place before taking any out, as the berries rise on top.—Miss Jennie Armstrong, Stone-- leigh, Ontario. RHUBARB. Cut rhubarb in small pieces. Pack tight in gem jars. Fill full of cold water. Seal tight. Will make fresh pies for winter. Gooseberries will keep the same way.—Mrs. A. B. Petrie, Guelph, Ont. BEANS. Boil together one quart of water, one cup white sugar and half-cup of salt, add 10 cups of beans which have been shelled and washed, and boil for 5 minutes. Bottle and seal while hot. (Peas can be done this way also).—Mrs. John Parker, Edmonton, Alta. CORN FOR WINTER USE. Nine cups of corn cut off the cob (this has got to be freshened before using), 1 cup of sugar, 3 parts of a cup of salt. ‘Cover with boiling water, boil 15 minutes as hard as it can boil. Seal in glass jars tight and it will keep the year round.—Mrs. J. Armitage, Cambray, Ontario. 2 TWELVE-YEAR-OLD GIRL OPERATES MAGNET Mrs Ferdinand Jaske, Box 69, Langerburg, Sask, says:—We have.used the Magnet Cream Separator for the last twelve years and say the Magnet is the best Cream Separator, skims clean, washes easy. Our oldest daughter is twelve years and she has operated the Magnet for the last two years. 78 . ease CORN THAT WILL KEEP. Boil corn on cob for 10 minutes, cut corn - off cob and to every quart of corn add a teaspoon of salt, stir in well. Fill OORT TON Meena OD . ae A PR > &S nos sealers, partly tighten tops set on slats in boiler, keep nearly covered with _- water and boil for three hours. Take from stove and seal tight.—Mrs. Robt. _ Lamont, Stayner, Ontario. TOMATOES CANNED WHOLE. Peel solid tomatoes. Pack them in wide-mouthed jars. Add a teaspoon of salt to each jar and fill them to overflowing with cold water. Adjust the rubbers. Put the lids on loosely. Stand them in wash boiler. Surround them with cold watter. Bring to boiling point and boil rapidly for three minutes, then fasten tops quickly and stand them aside. If these tomatoes are soft the cooking has been too -long.—Mrs. A. Ahlhousen, Irvine, Alta, Drying Fruits and Vegetables Drying offers a simple, convenient and economical method for preserving many food materials, and permits the carrying over of the surplus into periods in which the fresh fruits and vegetables are expensive or unobtainable. There are a considerable number of fruits and vegetables which it is not advisable to attempt to dry. Small quantities of berries or other fruits may be dried in the sun by spreading them on clean boards, canvas, heavy wrapping paper, newspaper or sheets of muslin, cover with cheesecloth to keep off insects. A Southern exposure is the best for drying. Another way is to place on trays or dishes in the kitchen behind the stove or in the oven. Special drying apparatus can be purchased if anyone wants to dry on a large scale. All knives should be clean and bright so as to not discolor