Magnet users cook book

MUSTARD CREAM DRESSING. One cup of vinegar, 1 tablespoon | flour, pinch of salt, 1 tablespoon mustard, 1 egg. Put 1 cup of vinegar on stove to heat; mix 1 tablespoon of mustard, 1 tablespoon of flour in a little | vinegar. Cook until thick. When cool it is ready for use.—Mrs. Richmond — Walker, Newross, N.S. MAGNET “BY-PASS” GASOLINE ENGINE OPERATED BY NINE-YEAR-OLD BOY — > Mr. Thos. A. McFarlane, Waasis Sta., Sunbury Co., N. B., says:—I have _— tested my Magnet 5 H.P. Gasoline Engine every way and find it just as — represented—the most economical and easiest operated engine on the market. It requires less gasoline and oil than any engine I have ever seen. I have I sawed wood all day on only two gallons of gasoline. It is so easy to understand and operate that my son, nine years of age, operates it most of the time I consider the Magnet the best investment I have ever made. It saves me — much hard work and money. ‘ | TOMATO SALAD DRESSING. Can be used for cabbage salad. 1 cup of vinegar, butter size of walnut, 2 tablespoons of sugar, 1 teaspoon of mustard, 3/4 cup of water, 2 eggs beaten, 1 tablespoon flour. Beat all together and stir in to the boiling water, stir until thick—Mrs. Simon Maddigan, Palmer, Sask. VINEGAR SALAD DRESSING. -% teaspoon salt, % teaspoon of pepper, 1% teaspoon mustard, 1 big teaspoon flour, 1%, cup sugar, % cup of vinegar, 2 eggs. Mix together dry, the salt, pepper and mustard, flour and sugar. Add the vinegar and eggs well beaten, Cook in a double boiler stirring constantly, until like very thick cream. Before using thin with milk or cream as desired. This will keep.—Mrs, J. R. Saunders, Enterprise, Ont. Meats Next to bread, meat forms the principle food of our table. There is no other food which furnishes the same muscle-making properties and at the same time introduces so much energy. If meat is omitted the family health goes down and the family bills go up. This does not mean that an entirely meat diet should be chosen, nor that meat should be served three times a day, but a certain proportion of meat should appear at least once or twice on the menu. When buying meat have all bones that are removed from roasts and other cuts of meats sent home from the market as they are useful for making stock for soup. When buying meat for soup stock, get a marrow bone —the marrow can be made into nouris®tng dishes. Suet goes with most cuts of beef. Wipe it carefully with a damp cloth, dry out in a slow oven and keep in covered jar; it is valuable for browning and seasoning purposes. Beef fat may be used in recipes calling for lard, for many sauces that call for butter, and in’ deep fat frying. Pork, bacon and ham fat may be used in cooking eggs, frying potatoes, and mush, baking peas and beans and seasoning vegetables. Every bit of clean fat trimmed from meat, and every spoonful of dripping, and every bit of grease that rises when meat is boiled may be clarified and is valuable for cooking. “Don’t fatten your garbage pail at the expense of your pocketbook.” ine fable for Roasting or Baking Beet, loin or ribs, rare, per pound—8 to 10 minutes. Beef, loin or ribs, well done, per pound—12 to 16 minutes. Beet, ribs, rolled, rare, per pound—12 to 15 minutes. Beef, ribs, rolled, rare, well done, per pound—15 to 18 minutes. Beet, fillett, rare, per pound—20 to 30 minutes. Beet, fillett, well done, per pound—69 minutes. Beef, sirloin, rare, per pound—8 to 10 minutes. Beef, sirloin, well done, per pound—12 to 15 minutes. Beef, rolled rib or rump, per pound—-12 to 15 minutes. Beef, long or short fillett, per pound—20 to 30 minutes. Lamb, well done, per pound—15 to 20 minutes. Mutton, rare, per pound—10 minutes. Mutton, well done, per pound—15 minutes.