Magnet users cook book

TOMATO MINCE. One peck of tomatoes, cut up, boil in water until tender, drain. Add four pounds of brown sugar, one pound of suet, two pounds of raisins, one quart vinegar, salt and boil together, then one tablespoon of spice. Put away in jars. This will keep as ordinary mince meat.—Mrs. W. A. Noble, Rusagornis, N.B. RAISIN FILLING FOR PIES. One cup sugar, -boil in enough wates Rosie dissolve, 1 egg white, beaten stiff, 1 cup of chopped raisins. Add gradually — white of egg and ‘raisins, beat until light—Mrs. J. H. Birkin, Hamilton, Ontario. Tarts and Puffs BUTTER TARTS. One egg, 1 cup white sugar, 1 cup of currants, 3 — tablespoons of cream, 1 teaspoon vanilla, 1 tablespoon butter.—Mrs. John — Forsythe, Glasgow, Ontario. is LEMON TARTS. Juice and rind of two lemons, 2 cups sugar, 2 eggs, sponge cake crumbs. To make stiff, beat till smooth. This makes fn for 12 tarts.—Mrs. John Gamey, Forget, Sask. PERFECT SKIMMING, LITTLE WORK : Mr. Thos. D. Amboise, Nowvelle, Que., says:—We have used the Magnet. for twelve years and it has not cost us one cent for repairs. butter. factory in our vicinity, but we prefer doing our own butter-making . as the Magnet is such a perfect skimmer and gives such little work. oo yt Ai} La} aera ek ag iat os se 5 I { Py) REL aes} ri ies kee TY ie A ie cabin ting gi aha a i als \ Pitter ls Oh tart ofl , “4 a ~ MAGNET TRADE-MARK Ss gt THE ~The Trade-Mark of Quality Is placed on every Magnet Cream Separator and Magnet “By- Pass” Gasoline Engine we make. It is our pledge to you. It tells you that all Magnet machines made by the Petrie Mfg. Co. are given careful and thorough supervision during all stages of construction, and that they have been thoroughly tested and were in perfect working condition when leaving our factory. HAMILTON, | | + | + e CANADA. | eee TATAFFY TARTS. Make a pastry of 1% cups flour, 3-4 cup of butter and lard mixed, a little salt and water. Roll thin and line the tart-tins. Then put a little of the following fillings in each and bake until cooked. Filling: One and a half cups brown sugar, 2 tablespoons hot water, 2 tablespoons milk, % cup chopped raisins. Mix all together.—Emmaline Andrews, Midland Grove, Ontario.. CCOCOANUT PUFFS. Whites of three eggs, beaten to a stiff froth, 4 tablespoons white sugar, 1 tablespoon cornstarch, 1 cup of cocoanut. Bake in a slow oven on well buttered pans, till nicely brown.—Mrs. Hemer, Soda Lake, Alta.a. CREAM PUFFS. One cup boiling water, 1% cups butter. Boil water and butter together, while boiling stir in one cup of dry flour, stir rapidly until ingredients form smooth paste. Take from stove and when lukewarm, stir into the mixture, one at a time, 3 eggs, not beaten, stir this together until a smooth paste. Butter a large pan and drop on, in tablespoons, leaving room between, bake 25 or 30 minutes in a hot oven. When cool make a slit in the side with scissors and fill with nicely flavored custard or whipped ~cream.,—Hrs. John S, Gamble, Carthage, Ontario. CREAM PUFFS No. 2. One and one-half cups flour, two-thirds cup of ‘ butter, 1 cup of water. Boil butter and water together, stir in the flour while boiling, keep stirring until the flour seems cooked, let coo! and add 5 well-beaten eggs, drop on tins and bake in a quick oven. When cold fill ; with whipped cream.—Mrs. David Cook, New Hamburg, Ont. CREAM PUFFS No. 3. Take one cup of water, 4% cup of lard and let boil, then add 1 cup flour, take off the stove and beat till cool, add three eggs and beat for five minutes, drop on pans and bake in a quick oven. When cold, cut in two and fill with whipped cream.—Miss Cathie Johnston, Springbank, Alta. Griddle Cakes, Pancakes, Etc. When properly made are a delicious food, healthful, appetizing. and