Magnet users cook book

AFTER 15 YEARS, GOOD AS FIRST TIME USED Mr. Alphonse Camache, Lorrainville, Que., says:—We have been using the Magnet Cream Separator for 15 years and we have skimmed every day for 15 years and it is as good as the first time we used it. I would never want another one, because I am too well satisfied with the Magnet Cream Separator. It is easy to turn, skims well, and I could not do without it. 17 Mutton, forequarter, stuffed, per pound—15 to 25 minutes. Ham—4 to 6 hours. : Pork, well done—20 minutes. | ese Pork and Beans—6 to 8 hours. Veal, well done—20 minutes. Time Table for Boiling MIB AEG He haere Ee No ee Re tore aca (ata Ses 2 to 6 hours. OCLONLMORr scat cre eae a ieee en 3 to 4 hours. WEGSE COLT CO oss abs eeteccsha ee soto, olan heise 4 to 6 hours. Time Table for Boiling and Frying FAD, AAO ATS te. ten tale cig = era ecg 4 to 5 hours. PLOAK ANG ANICKE. ce cance Wiceeee oes 8 to 10 minutes. Hambpor Mutton; Cnops: <cc ss os 8 to 12 minutes. Breaded Chops 2.05% oo Sa Se ae 5 to 8 minutes. Steak -half-inch thick. ..5..s.4.< . 4 to 10 minutes. PAV GRE cok ee oie sa we Se va eee ee 4 to 5 minutes. BEEF LOAF. Three pounds of lean beef, chopped fine, 3 eggs well ‘beaten, 1 cup of bread or cracker crumbs, 1 cup of milk, 1 tablespoon of salt, 1 teaspoon of pepper. Mix well. Bake in a deep dish about half an hour. | -A small piece of butter improves it—Miss Ella Pott, Woodmore, Man. Da BEEF OLIVES. Two pounds of rump steak, 1 egg, 1 tablespoon of minced savory herbs, pepper and salt, 1 pint of stock, few thin slices Gia ; bacon, 2 teaspoons of sauce, a thickening of butter and flour. Cut the steak in seven pieces. Brown with egg and season with herbs and seasoning. ‘Put on each thin slice of bacon. Roll the piece tightly and fasten with a ; skewer. Put the stock in the rolls of meat, that will hold them. Stew for two hours. Take them out, remove the skewers, thicken the gravy with» store sauce, boil up and serve.—Mrs. John Vonpell, Camrose, Alta. YORKSHIRE PUDDING FOR BEEF ROAST. 1% cups of flour, 2 eggs, 4 1 teaspoon of baking powder, pinch of salt, milk for mixing. Bake one and — aa a@ half hours in meat pan along with gravy or meat.—Mrs. J. H. ee . Hamilton, Ontario. sth HOT POT. Put a layer of cut potatoes in the bottom of a dish strong 33 enough to stand the oven. Then a layer of any kind of cooked meat; a layer ~ of onions, cut in pieces, with a cupful of good gravy. Fill up with potatoes. Cover with greased paper and bake in the oven for 114%4 hours.—Mrs. West- — jand, Shortreed, B.C. < IRISH STEW. Two or three pounds of best mutton, 1144 pints of water, — salt and pepper to taste, 4 pounds of potatoes, 4 large onions. Put the mut- ~ ton into a stew pan with the water and a little salt, and let it stew gently 3 for an hour. Cut the meat into small pieces, skim the fat from the gravy and slice the potatoes and onion into it. Season with salt and pepper and ~ let it stew for an hour (gently). Stir it frequently to prevent burning.— — | Mrs. Fred Cox, Iron Springs, Alta. a DUMPLINGS FOR IRISH STEW. One cup of flour, 4% teaspoon of salt, 2 teaspoons of baking powder (level), 1-3 cup of milk. Sift all-the2 4 dry ingredients. When stew is cooked, quickly stir the milk into the flour, — using enough to make a very soft dough. Drop by spoonsfu] into a hot — stew, cover at once, and boil gently for 15 minutes. Note:—The pot must — USED EIGHT YEARS AND NO REPAIRS ete ce Mr. Wm, 8. Marr, Quispamsis, N.B., says:—We have been using the za Magnet Cream Separator for over eight "years and find it very ake 2 and during that time we haven't paid anything for repairs. eee ae ~ not be uncovered while the dumplings are being cooked.—Mrs. Pat Mul- -voney, Cookstown, Ont.