Magnet users cook book

PICKLE FOR HAMS. One and a quarter pails of water, coarse salt, enough to float a potato, 4% teaspoon of salt petre, 3 cups of brown sugar, 1144 pints-of molasses, 1 teaspoon of ground cloves, all spice, ginger mustard and pepper. Let it all come to a.boil, then cool before pouring over hams. Just remove bones from ham and leave in pickle for two weeks. If hams are not covered, keep them turned every day.—Mrs. A. G. McGregor, Langtey, B.C. SUGAR PICKLE FOR MEAT. ‘Three pounds of brown sugar, salt petre size of a walnut, % bushel of salt in a tub. Fill with water, stand until dissolved, then strain. Cut all the bones out of the meat, pack tight in a barrel, pour brine out and cover with a press until drawn through in spring. Take out and smoke, sprinkle side meat with allspice, and roll tight and tie up in cotton and hang up to dry.—Mrs. EH. Rickmire, Cardinal, Ontario. SALISBURY STEAKS. Season one pound of chopped lean meat with one teaspoon of salt and-the juice of half a lemon. Mix and form into round cakes half an inch thick. Broil or cook in a dry pan for 8 minutes, transfer to plate and baste with a little butter—Mrs. E. E. Webster, Midgeil, STEW, BROWN. One pound of round steak, cut in pieces, dip steak in flour and fry. Add 4 cups of water, 1 small onion, pepper and salt. Cook for 1 hour, and then add dumplings, Cook for 15 minutes more without raising the lid—Miss Lewis, Domestic Teacher, Hamilton, Ont. BOILED HAM. Soak a ham weighing about 7 pounds in cold water over night. In the morning take it out, wipe it and put it over the fire in a saucepan; cover it with fresh cold water. Let it boil slowly for about five minutes. Then simmer for 3 hours. Remove the skin and sprinkle it with a little brown sugar, make a few incisions on the surface and cover it lightly with fine bread crumbs, sprinkling a little white pepper over it. Set it in a hot oven and bake till well browned. It may be served at once, but it is considered by many to be in prime condition when it is sliced in delicate slices when it is thoroughly cold. If not to be served hot, leave the ham. in the water in which it has been boiled till cold.—Mrs. M. A. Armishaw, Hamilton, Ontario. SUGAR CURE FOR PORK. To 100 pounds of pork, 1 quart of salt, 2 ~ ounces of coarse black pepper, 34 pound of brown sugar, % ounce of salt petre. Rub this on the pork two or three times, hang up to dry, put in factory sacks. This will preserve it—Mrs. Alex. Hergott, Proton Station, Ontario. « PORK SAUSAGES. Six pounds of fresh lean pork, 6 teaspoons of pepper, 2 teaspoons of cloves, 12 teaspoons of sage, 6 teaspoons of salt, 1 nutmeg, grind or chop fine. Pack in a jar and pour hot lard over the top.—Mrs. A. Ahlhousen, Irvine, Alta. PORK SAUSAGE (ENGLISH). Chop together 1% pounds of pork, free from skin and gristle, % pound of lean veal, 1 pound of beef suet, add 8 ounces of bread crumbs, the finest grated rind of half a lemon, % dozen sage leaves, a good pinch of majoram, lemon leaf, thyme and nutmeg. Mix thoroughly, press into skins or form little cakes if skins are not obtainable. —Mrs. John Wiltin, Kellow, Man. SOUTHERN PURLOO. 1% pound of bacon, sliced thin, % pound of rice, 1 cup of hot water, 3 medium sized onions, 4% can of tomatoes or a. little more, salt and pepper. Fry bacon, put in a kettle on top of stove. NO REPAIRS REQUIRED DURING 17 YEARS OF DAILY USE Mr. Ernest Micaud, St. Roch des Aulnaies, Que., says:—Ihave used my Magnet Cream Separator 17 years and it has always worked well and has never needed any repairs. It skims to the capacity and is easy to turn. I believe it is the best Separator and the more lasting. i Bek