With ROAST CHICKEN AND TURKEY, serve mashed white potatoes,
sweet potatoes Southern style, hominy, rice, squash, onions, celery raw or —
creamed, sweet pickle jelly, sweet pickles or cranberry sauce. For dessert:
ice cream, sherbet, pumpkin pie, steamed pudding.
With ROAST PORK, serve white or sweet potatoes, squash, onions,
spinach, creamed cabbage, scalloped tomatoes, parsnips and apple sauce,
especially cider apple. sauce. For dessert: Baked Indian pudding, bread
pudding with jelly and meringue, ice cream, pumpkin pie, prune and orange
marmalade jelly, stewed figs with lemon jelly.
With BREADED CHOPS, mutton, lamb or veal, pass scalloped potatoes
and tomato sauce.
With HOT BOILED HAM, serve mashed or scalloped potatoes, spinach
and apple sauce.
With HOT BAKED HAM, serve currant jelly sauce, sweet potatoes,
spinach sprouts or cauliflower.
- With BOILED FRESH FISH, serve boiled potatoes, onions, peas, par-
snips, pickle or egg sauce. For dessert: Rhubarb or lemon pie, pineapple
Bavarian cream, coffee jelly with whipped cream, strawberry shortcake,
cottage pudding, strawberry hard sauce.
DCHES SPLENDID WORK AND NO REPAIRS
Jcs. A. Wilson, Sutton, Que., says:—I have used the Magnet for four
years and it has done splendid work up to the present time, without needing
any repairs except rubber rings.
5
With FRIED FISH, serve sauce peas, French fried potatoes or P ota
in a sauce and cucumbers with” French dressing. *
= WAGE BAKED FISH, serve Hollandaise or drawn Nite sauce ane
tomatoes or cold slaw, mashed potatoes, peas. Cheese exoqnces. or “oer
crackers and celery may follow.
With CREAMED FRESH FISH, serve baked potatoes, Hot ‘crisp. Lt
and olives or pickles. For dessert, sliced pineapple, rhubarb, temo
apple pie and cheese. ee
With CREAMED SALT CODFISH have baked potatoes ine puttersd:
beets; follow with toasted crackers, cheese, lettuce salad with French dre
ing. =
With CHICKEN CROQUETTES, provide peas.
With FISH CROQUETTES or LOBSTER COUTLETES; serve sauce tartare
With RICH, HOMINY or MACARONI CROQUETTES, cheese sauce
appropriate. When served as a vegetable with PROS ae sauce ol with
the meat suffices.
With HOT APPLE PIE, BAKED INDIAN PUDDING OR BAKE
APPLE INDIAN PUDDING OR BAKED APPLE TAPIOCA PUDDING, ser é
vanilla ice cream, whipped cream or simply sugar and thin cream. ;
Table of Weights and Measures 2 :
Always use a standard teaspoon, tablespoon and glass % pint measurin
cup. Accurate weighing or measuring make more perfect cooking. — All
materials should be measured level by filling spoon or cup more than f
and leveling off with a knife. To measure a half-spoonful, fill and lev
the spoon, then divide in half lengthwise; for quarter- spoonful, divide t
halves crosswise. Use level measurements in all Magnet Recipes unle
told otherwise. Special instructions and details for different classes of coo]
ing will be found in their proper sections,
speck equals 1 salt spoon. _
salt spoons equals 1 coffee spoon. .
coffee spoons equals 1 teaspoon. es
drops equals 1 teaspoonful.
teaspoonfuls equals 1 tablespoon.
tablespoons equals 1 ounce.
tablespoonfuls equals % gill or 1 wine glass.
wine glasses equals 1 gill or % cup.
tablespoons liquid equals 1 ounce.
tablespoons liquid equals 1 ounce.
gills liquid equals 1 cup.
cups equals 1 pint.
pints equals 1 quart.
quarts equals 1 gallon.
pint liquid equals 1 pound.
tablespoon liquid equals % ounce.
ounces liquid equals 1 pound.
ounces British ((16 ounces U.S.) equals 1 pint.
level teaspoonful baking powder equals 1-8 ounce.
level teaspoonful baking powder equals 1 OBB.
TURNS EASY, OPERATED WITHOUT ANY TROUBLE
wm. Meikle, Allan’s Corners, Que., says:—I discarded a worm. gea e
bought a Magnet and it runs first class. elt eLUES eas and anyon :
operate it without any trouble. We milk thirteen cows.
far superior to the worm gear. : ie
for)
Page 3
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
With ROAST CHICKEN AND TURKEY, serve mashed white potatoes, sweet potatoes Southern style, hominy, rice, squash, onions, celery raw or — creamed, sweet pickle jelly, sweet pickles or cranberry sauce. For dessert: ice cream, sherbet, pumpkin pie, steamed pudding.
With ROAST PORK, serve white or sweet potatoes, squash, onions, spinach, creamed cabbage, scalloped tomatoes, parsnips and apple sauce, especially cider apple sauce. For dessert: Baked Indian pudding, bread pudding with jelly and meringue, ice cream, pumpkin pie, prune and orange marmalade jelly, stewed figs with lemon jelly.
With BREADED CHOPS, mutton, lamb or veal, pass scalloped potatoes and tomato sauce.
With HOT BOILED HAM, serve mashed or scalloped potatoes, spinach and apple sauce.
With HOT BAKED HAM, serve currant jelly sauce, sweet potatoes, spinach sprouts or cauliflower.
- With BOILED FRESH FISH, serve boiled potatoes, onions, peas, parsnips, pickle or egg sauce. For dessert: Rhubarb or lemon pie, pineapple Bavarian cream, coffee jelly with whipped cream, strawberry shortcake, cottage pudding, strawberry hard sauce.
[illustration: Testimonial - DOES SPLENDID WORK AND NO REPAIRS] Jas. A. Wilson, Sutton, Que., says:—I have used the Magnet for four years and it has done splendid work up to the present time, without needing any repairs except rubber rings.
With FRIED FISH, serve sauce peas, French fried potatoes or potato in a sauce and cucumbers with French dressing. *
With BAKED FISH, serve Hollandaise or drawn butter sauce and tomatoes or cold slaw, mashed potatoes, peas. Cheese and oyster crackers and celery may follow.
With CREAMED FRESH FISH, serve baked potatoes, hot crisp toast and olives or pickles. For dessert, sliced pineapple, rhubarb, lemon apple pie and cheese.
With CREAMED SALT CODFISH have baked potatoes and buttered beets; follow with toasted crackers, cheese, lettuce salad with French dressing. =
With CHICKEN CROQUETTES, provide peas. With FISH CROQUETTES or LOBSTER COUTLETES; serve sauce tartare
With RICH, HOMINY or MACARONI CROQUETTES, cheese sauce is appropriate. When served as a vegetable with plain sauce or with the meat suffices.
With HOT APPLE PIE, BAKED INDIAN PUDDING OR BAKED APPLE TAPIOCA PUDDING, serve vanilla ice cream, whipped cream or simply sugar and thin cream. ;
Table of Weights and Measures 2 :
Always use a standard teaspoon, tablespoon and glass % pint measurin cup. Accurate weighing or measuring make more perfect cooking. — All materials should be measured level by filling spoon or cup more than f and leveling off with a knife. To measure a half-spoonful, fill and lev the spoon, then divide in half lengthwise; for quarter- spoonful, divide t halves crosswise. Use level measurements in all Magnet Recipes unle told otherwise. Special instructions and details for different classes of coo] ing will be found in their proper sections,
3 specks equals 1 salt spoon. _
3 salt spoons equals 1 coffee spoon. . 3 coffee spoons equals 1 teaspoon. 60 drops equals 1 teaspoonful.
3 teaspoonfuls equals 1 tablespoon.
2 tablespoons equals 1 ounce.
4 tablespoonfuls equals 1 gill or 1 wine glass.
2 wine glasses equals 1 gill or 1/2 cup.
2 tablespoons liquid equals 1 ounce.
4 gills liquid equals 1 cup.
2 cups equals 1 pint.
2 pints equals 1 quart.
4 quarts equals 1 gallon.
1 pint liquid equals 1 pound.
1 tablespoon liquid equals 1/2 ounce.
16 ounces liquid equals 1 pound.
20 ounces British (16 ounces U.S.) equals 1 pint. 1 level teaspoonful baking powder equals 1-8 ounce. 1 level teaspoonful baking powder equals 1 ounce.
T[illustration: Testimonial - TURNS EASY, OPERATED WITHOUT ANY TROUBLE] Wm. Meikle, Allan's Corners, Que., says:—I discarded a worm gear, bought a Magnet and it runs first class. It operates easy and anyone can operate it without any trouble. We milk thirteen cows and find it far superior to the worm gear. : ie
for)