Magnet users cook book

FISH CAKES. One cup of boiled boneless codfish, 2 cups of cold mashed potatoes, 1 teaspoon of butter, 2 tablespoons of cream, salt and pepper — to taste. Make into cakes and fry in pork fat until brown and crisp. This g makes a delicious dish.— Mrs. Richmond Walker, New Ross, N.S. - BAKED POTATOES AND CODFISH. A more tasty dish for a delicate appetite cannot’ be found for a person who likes salt codfish than the fish boiled, drained and shredded and mixed with the pulp scooped from a hot baked potato. This fish and potato, mixed, should be seasoned with sweet cream, butter and pepper; this should be filled into the shell, returned to. the oven until the filling is reheated—Mrs. H. Sinder, Nobletown, Ont. CREAMED FISH. Steam 2 pounds of codfish. Break into flakes, re move bones and skin. Make 1 pint of Magnet white sauce, seasoning with salt, pepper, chopped parsley and lemon juice, or a few drops of vinegar. Mix together 1 cup of dry bread crumbs and 3 tablespoons of butter melted. — Spread over top and brown in quick oven. This may be varied by using — tomato curry or other sauce or by adding grated cheese or sliced hard boiled ~ eggs to the white sauce, by baking in shells or patty-pans in place of deep dish or by covering with mashed potatoes or biscuit crust instead of bread crumbs.—Mrs. S. J. Schelly, Brantford, Ont. ich FINNAN HADDIE. Take a Haddie, put in a baking pan with the ae down, and pour in enough warm water just to cover the skin and not the © rest of the fish. Let the fish remain in the oven 15 minutes. By this time © the skin should be loosened. Take the fish out of the oven, pull off the © skin and pour the water out of the baking dish. Lay the fish back in the pan with milk enough to cover it. Bake 10 or 15 minutes. The milk may — then be thickened and served with the fish. If sweet cream is used, instead of using butter, take a cup of cream, and before serving thicken with _ a little flour. Pour over the fish when it is cooked.—Mrs. A. B. Petrie, Guelph, Ont. Mavs FISH BALLS. One cup of fish, chopped fine, 2 cups of potatoes, mash-— ed, 1 egg, 1 small piece of butter. Make into balls and fry until a nice brown. —Miss Alma Wotten, Enfield, Ont. see SALMON LOAF AND BISCUIT. One can of salmon, 4 eggs beaten, butter size of an egg, 5 soda biscuits rolled fine, pepper and salt. Bake in a moderate oven half an hour.—Mrs. E. H. Weegar, Fiske, Sask. ies IN USE NINE-YEARS AND NO REPAIRS Mr. M. J. McCaulley, Spring Hill, Que., says:—I have been running my é Magnet for nine years and the only expense I have had is for rubber™ brushes and oil. SALMON PIE MILK—One can of salmon,. 2 eggs, % cup of read crumbs, 1 cup of milk, % teaspoon of salt, mustard and pepper.—Miss Nellie Ford, R. R. No. 3, Dutton, Ont. aera : STEAMED SALMON. One can of salmon, take bones and skin out and mash very fine with fork, yolk of three eggs, 1 teaspoon of salt, 1 teaspoon of pepper, (scant) dash of red pepper, 1 tablespoon of melted butter, 1 cup of bread crumbs (very fine), 1 tablespoon of chopped parsley, 1 cup of milk. Mix well and put in greased mould and let steam for over an hour. Make white sauce and add 1 tablespoon of catsup and dessertspoon of anchovy sauce.—Mrs. H. Thombs, Hamilton, Ont. BROILED TROUT. Clean and slip them open, season with a little salt. and cayenne, dip in whipped eggs, dredge with flour and broil over a quick fire. Serve with sauce.—Mrs. W. R. Jones, Wood River, Alta. BROOK TROUT. Wash clean and wipe dry. Dip in egg and then in cracker crumbs and season well. Fry brown in hot fat.—Dr. T, H. Orton,. Guelph, Ont. Salads All salads should’ be served very cold, served daintily and look inviting and tempting.