Magnet users cook book

SALAD DRESSING: No. 2. Two teaspoons of salt, 2 teaspoons of white sugar, % teaspoon of red pepper, 1% cup of boiling water, 2 teaspoons of © mustard, 2 teaspoons flour, % cup of butter, 5 eggs well beaten. Cook ina double boiler until thick, then add half-cup of hot vinegar. Will keep in a cool place 2 or 3 weeks. Take as much as needed at one time. Add cream or sweet milk to thin.—Mrs. HE. E. Harrison, Ingoldsby, Ontario. A MONEY SAVER AND MAKER Mr. H. M. Boyd, Chrysostone, Que., says:—A Magnet Cream Separator is easy to clean and easy to run. A child of ten years of age could run it. Every user of a@ Magnet gets satisfaction—which he doesn't always get in. - other makes. A Magnet is a money saver every way you want to figure it out in time, exertion and skimming. SOUR CREAM DRESSING. One cup of sour cream, 1% teaspoon of salt, dash of cayenne pepper, 5 teaspoons of lemon juice, % teaspoon of — sugar. Whip the cream very stiff, adding the lemon juice, a little at a time, ~ then the sugar, salt and cayenne, beat till sugar and salt are dissolved. Have the cream icy cold.—Mrs. D. A. Young, Detlor, Ont. ae SWEET CREAM DRESSING. Two cups of thin sweet cream, % cup e sugar, 44 teaspoon of mustard, 2 eggs, % cup of vinegar, 144 teaspoon of salt. oe Put the cream on stove to heat. Beat up the eggs,mustard and salt. When ~ << cream is at boiling point add the other mixture, stir constantly. When it oy begins to thicken add vinegar. Cook a few minutes longer, still stirring — and cool.—Mrs. W. Hockin, Clive, Alta. EGG DRESSING. Two teaspoons of salt, 2 teaspoons white sugar, % ~~ teaspoon of red pepper, % cup of boiling water, 2 teaspoons of mustard, 2 teaspoons flour, % cup butter, 5 eggs well beaten. Cook in a double boiler until thick, then add % cup of hot vinegar. Will keep in a cool place 2 or 3 weeks. Take as much as needed at one time. Add cream or sweet milk © to thin.—Mrs. HE. E. Harrison, Ingoldsby, Ont. FRENCH DRESSING. % teaspoon of salt, 1-8 teaspoon of pepper, (= tablespoons salad oil, 2 tablespoons vinegar or lemon juice. Mix in a half ~ pint Fruit Jar or in a catsup bottle. Shake vigorously until thoroughly mix- - ed, put away to chill. Shake just before serving. If you want onion or gar- — lic flavor, nib bowl with cut surface of either. Orange, pineapple or grape fruit juice can be used instead of lemon for variety—Mrs. W. G. Brown, — Sherbrooke, Que. MAYONNAISE DRESSING. One egg or yolk-of two eggs, 2 cups of salad oil, juice of 1 lemon, 1 teaspoon of mustard, 1 teaspoon of salt, 1 teaspoon — of sugar, 1 tablespoon of vinegar, paprika to taste, 1 tablespoon of boiling — water. Mix the dry seasonings, add to yolks of eggs and boiling water in. ~ the conical shaped bowl, an egg beater with a centre drive does the best — work, add three tablespoons of oil drop by drop, beating constantly, then — add the oil one tablespoon at a time, beat it thoroughly each time, as the — mixture thickens perceptibly add the lemon juice and vinegar a little ata | time. When thoroughly incorporated add the rest of the oil a tablespoon at atime. Put in glass jars and cover close. Place in an ice box to be used when needed. Do not stir it when you open it. Take out as much as’ | you need with a tablespoon and close the jar. Let stand one hour after ~ made to cool before using. When using, thin with whipped cream to the a desired thickness. If a mildly-seasoned dressing is wanted omit mustard — and sugar.—Mrs. John Carson, Paxton Valley, N.B. FRENCH MUSTARD DRESSING. Three rounding tablespoons of mus- 9 tard, 3 rounding tablespoons brown sugar, 1 teaspoon flour. Mix these to- ae gether and add one well beaten egg and pour one cup of vinegar. Mix all together and cook in a double boiler, stirring constantly.—Miss Anna Mc- er Phail, McPhail, Ont.