Magnet users cook book

. SPANISH PICKLE. One peck of green tomatoes, 4 heads of cabbage, 2 large green cucumbers, 12 onions, large, chop fine, salt and let stand over night. Then squeeze out dry as possible, cover the mixture with vinegar and add 3 lbs. brown sugar, 1 ounce of white mustard seed, 1 ounce of tumeric, cayenne, ground cinnamon and cloves to suit taste. Cook for one hour. This makes two gallons.—Mrs. James Bowers, Consecon, Ontario. SPANISH SAUCE. Twelve green tomatoes, peeled, 6 onions, 12 green apples (sour), 4 lb. of mustard, % cup salt, 1 lb. of brown sugar, 1 pt. of vinegar. Keep out enough vinegar to mix mustard and sugar.—Marguerite Lyars, Balderson, Ontario. | ~ TOMATO CATSUP. Tomatoes, vinegar, salt, garlic, allspice, cloves, pepper, red pepper. Cut up in small pieces 1 bushel of tomatoes, boil until soft, rub through a wire sieve. Add 2 quarts of vinegar, 1 red pepper whole, 4 whole cloves, 2 allspice, 1 tablespoon pepper and 5 heads of garlic. Mix together and boil until reduced to half the quantity. When cold, strain through colander and bottle, sealing the corks. This catsup keeps well— Mrs. Martin Selby, Tweed, Ontario. TOMATO PICKLE, SWEET. Seven lbs, of tomatoes, green or ripe, 3 bs. of sugar, 1 quart of vinegar, assorted spices. Boil the vinegar and sugar - together twice, pour on the tomatoes the third time and cook.—Mrs, James : Gargavel, Molus River, N. B. TOMATO MUSTARD. One-half bushel of tomatoes, 2 cups salt. Boil and strain through a sieve. Return to the heater and boil down to one-half and add: 1 ounce of ground cloves, 1 ounce of ginger, 1 ounce of black pepper, 4 ounce cayenne. When cold, add 1 pint vinegar and enough mustard to thicken (about % large tin of mustard).—Mrs. A. B. Petrie, Guelph, Ontario. = ? ES atiesioon of ground mustard, ye tablespoons salt, 1 teaspoon ground allspice, 1 teaspoon cloves. Slice the onions and tomatces alternately into the preserving kettle, adding the mixed spices and sugar as you proceed. Cover with vinegar, heat slowly, and continue cooking very gently for about an our. Put in pint jars. —Mirs. R. Daly, Madoc, Ontario. TAKES MAGNET TO U. 8S. WITH HIM Mr. Henry Redding, Oswego, Mont., U. 8. A., says:—I have had the Maget Cream Separator for eight years with rout any expense whatever. It has - done good work for me. I moved to Montana last Spring and have taken it ith me, for I don't think I can get a better REPEAL anywhere. — VINEGAR FROM DOUGH. For vinegar, to one pail of water put 1 pint — = 7 = ns Le, ae ere aS eee a re aes pase of molasses and a good teaspoon of brown pepper and a piece if bread dough the size of an egg. Mix well together, let stand in a keg in a good place and it will make good, strong and better vinegar than you can buy.—Mrs. T. Rickmire. VINEGAR FROM RAISINS. Clear spring water, brown sugar and raisins, 2 gallons water, two cups sugar and one cup raisins, Put all together. Put all together in a stone crock, let stand and ferment, which takes 2 to 3 weeks. Then take off scum, Strain and you have the nicest, purest vinegar. —Mrs. A. Ainscough, R. R, No. 1, Ladysmith, B. C WATERMELON PICKLE. To seven pounds of peeled melon rind add 2 lbs. of sugar, 1 quart of vinegar, spice.to taste. Boil rind until tender, drain well, add sugar, vinegar and spice.—Miss Hily Newton, Nanton, Alta. Candy There is nothing to equal delicious home-made candy. Use the kind of sugar called for in the recipe, if none is mentioned, use granulated sugar. Don’t stir candy while boiling unless told to in the recipe. Cream tartar, when added to prevent granulation, should not be added until syrup begins to boil. Butter should be put in when the candy is almost done. Flavors | are more delicate when not boiled in sugar, but added afterwards, The — following are the different terms used and degrees of heat in boiling candy. Farenheight Thermometer is used: