Magnet users cook book

in small-bits, % lb. of figs, scalded a minute or two in hot water, then cut 2 in small pieces. Scald the milk, beat the eggs, add the sugar, pour hot milk ~ aa into the eggs and cook until it coats a spoon. Add ingredients and when - cold freeze, and it is ready to serve.—Mrs: John Maier, Hilda, Alta. eee oe HARD TIMES PUDDING. % pint of molasses, 4% pint of cold water, oe 1 tablespoon of melted butter, 1 teaspoon soda, 1 teaspoon cream of tartar. — Add a little salt, some spice, 2 cups currants, some raisins. Make this into — a batter, steam 2 hours. (Note:—The flour has been omitted from this — foe recipe, you will no doubt add this, putting in the requisite amount).—Mrs, — S. Neil Vancise, Grand Coulee, Sask. - PERFECT—EASIER.TO RUN THAN ANY OTHER oe Don. McFadyen, Cape Traverse, P.E.I., says:—I have been using the ae na net for ten years. I had tre bowl ‘changed for a size larger about five years — ago, and it is working as good as ever. It is the-easiest to run and clean OFS any machine I have ever seen and it is a perfect skimmer. HH _ aaa LEMON. ‘SNOW. Juice of one lemon, 1 cup of white sugar, 2 cups of eowater: Boil these. together. Thicken with 1 tablespoon of cornstarch dis- ; ‘solved in water, then add two well beaten whites of eggs when taken from : fire. Custard fer Lemon Snow:—Two yolks of eggs, 114 cups sweet milk, 2 tablespoons white sugar, pinch of salt. Thicken slightly with cornstarch and boil on stove.—Miss Helen Hammond, R. R. No. 1, Atwood, Ont. MAMA’S FAVORITE PUDDING. One cup of molasses, 1 cup currants, 2 teaspoons baking powder, 1 cup suet, 1 cup raisins, flour to make very stiff: Put in a floured cloth. Steam constantly for three hours.—Mrs. _ E. Rowley, Emsdale, Ont. Box 27. MARSHMALLOW CREAM. Whip half a pint- of chilled double cream until it will hold its form, sweeten to taste with powdered sugar, and fold in one dozen marshmallows that have been cut into shreds, one diced banana, and half a cup of chopped Maraschino cherries with enough of the cordial to flavor. Fill into tall slender glasses that have been lined with halved lady fingers, and ornament with a few of the cherries. Serve very cold.—Mrs. W. J. Black, Three Rivers, Que. PEACH DELIGHT PUDDING. Pare and halve ripe peaches, crack a few of the stones and remove and blanch the kernels into a deep dish, put two layers of fruit and sprinkle each with sugar and a little butter over the top, and-add the kernels and one cup of water, prepare a rich biscuit crust, roll _ and trim to shape and lay over the peaches, bake, and serve hot with rich cream or sauce.—Miss M. Miller, Somerset, Man. PLUM PUDDING. One cup suet, 1 cup sweet milk, 1 cup of molasses, 1 cup sugar, 2 cups currants, 2% cups raisins, 4 cups flour, 1 teaspoon of cinnamon, 1 teaspoon of cloves, 1 teaspoon of spice, 1 teaspoon of soda. Boil 3 hours.—Mrs. Thos. Robinson, Carstairs, Alta. RICE PUDDING. One cup rice, 1 cup raisins, % cup sugar, 1¼ teaspoon of salt. Add 5 cups of sweet milk and put it to cook 1 hour in a moderate oven.—Miss Jeannie Begrand, Hoey; Sask. SCOTCH PUDDING. Two cups sugar, 1 cup sour cream, three cups flour, 3 eggs, 1 cup of seeded raisins, 1 teaspoon of soda dissolved in a very little hot water. Bake in a loaf.—Jennie Armstrong, Stoneleigh, Ont. SNOW PUDDING. Two cups water, 2 tablespoons cornstarch, 2 eggs (whites only), % cup of white sugar, pinch salt, lemon flavoring. Stir while cooking, cool. Boil water, add sugar and cornstarch, whites of eggs beaten to a stiff froth, add flavoring, beat all together and put in mould to cool—Miss Dora Edminds, Qu’Appelle, Sask.