Magnet users cook book

EGGS STUFFED SALAD. Hard boiled eggs, cooked ham or chicken, boiled salad dressing, lettuce leaves. Hard boil the eggs, cut in half lengthwise. Remove yolks and mix with the chopped meat and sufficient dressing to hold them together. Place on lettuce leaves pour over a little of the dressing and serve.—Mrs, R, N. Edwards, Oxbow, Sask. , FRUIT SALAD No. 1. Shred a pineapple, 3 bananas, slice 2 oranges, few chopped walnuts... In a salad dish arrange a layer of fruit, then a layer of sugar and so on. Cover with cocoanut, serve with cream and sugar, or whipped cream is better.—Mrs. W. G. Morris, Grimsby, Ontario. FRUIT SALAD No. 2. Four bananas, % pineapple, 4 plums, 1 cup sugar, 3 oranges, 3 peaches fresh or canned, 34 pound of grapes, juice of lemons. Cut the fruit in small squares, pour the lemon juice and sugar over them. Let stand in a cool place for two hours, then serve.—Miss L. A. Simms, Bruno, Sask. POTATO SALAD No. 1. Potatoes, Olive oil, vinegar, pepper, onion, capers, parsley, salt. Boil three potatoes until well cooked, but not too soft, slice while hot. Make a Mayonnaise dressing by mixing a dessertspoon of Olive oil with a tablespoon of vinegar to which add 1 small onion chopped very fine. Two dessertspoons of capers, a little chopped parsley, with pepper and salt to suit. Pour this sauce over the chilled potatoes, mix with wooden spoon. Garnish with lettuce, a few pieces of lemon, or cut beet (Omit Olive oil if you don’t like oil). —Mrs. J. C. Scott, Portage la Prairie, Manitoba. IF HE HAD TO BUY TWELVE WOULD BUY ALL MAGNETS ; Mr. W. G. Hayes, Goodwater, Sask., R. R. No. 1, says:—I would say I have used the Magnet Cream Separator for thirteen years and would say that, outside of side of rubbers, it has not cost us anything for repairs, and would advise a person wanting a Cream Separator to buy the best. If I had to buy a dozen I would buy them all Magnets. POTATO SALAD No. 2. Five potatoes, 6 hard boiled eggs, % cup of - good cream, 2 tablespoons of vinegar, salt to taste, pepper to taste. CChop up potatoes, eggs and onions. Mix well together, with the vinegar, salt and and chill, pour over the cream and serve.—Mrs. R. L. Gorings, Rimbey, Alta. TOMATO CUP SALAD. Tomatoes, sardines, French dressing, lemon juice. Take tomatoes that are fully ripe, but firm and smooth. Peel them, cut in halves, take out most of the pulp and seeds, being careful not to break the outside, then chill the shells. Just before serving time remove heads and tails from sardines, and cut in small pieces, squeeze lemon juice over them, mix in the pulp and seeds and enough French dressing to hold together. Fill shells and pour dressing over and serve.—Mrs. O. C. Ford, Ontario Salad Dressings and When to Use Them 3 FRENCH DRESSING, PLAIN On Dinner Salads or Fresh Salad Menus. On Vegetable Salads. On Fish Salads. On Fruit Salads. On Cheese Salads. FRENCH-~DRESSING WITH CONDIMENTS As Dressing for Salad Greens. As Dressing for Cold Fish. As Dressing for Shellfish. MAYONNAISE, PLAIN = On Fish and Shellfish Salads. On Vegetable Salads. On Meat Salads. MAYONNAISE—WHIPPED CREAM On all Sweet. Salads, such as Fruit, Etc. MAYONNAISE WITH CONDIMENTS With Fish and Shellfish Dishes. With Succulent Vegetables as Cucumbers. Tomatoes, Cabbage and Celery. With Cream Cheese and Nut Salads. Dressings and How to Make Them BOILED SALAD DRESSING. One teaspoon of mustard (heaping), I tablespoon of sugar, 2 tablespoons of cream, 1 egg, 1 teaspoon of melted butter, 6 tablespoons vinegar. Mix mustard smooth in part of the vinegar, then add remainder of the vinegar and sugar, beat egg and butter together, stir in the cream and. pour into vinegar and mustard, mixing well. Let boil 10 minutes, stirring constantly. —Mrs. Geo. Christie, Campbell Settlement, York County, N. B.