Magnet users cook book

When the mash is sufficiently frozen, take out the dasher, — scrape down the sides of the can, put a cork in the lid, cover with a piece of — carpet, and stand aside two or three hours to ripen, that is, to become mellow and smooth. Fruit jelly may be used in place of fresh fruit, allowing — half a pint of jelly to each quart of water, sweetened to taste. When the — water ice is to be served in forms, proceed precisely the same as for the moulding of Ice Cream, as MY SEPARATOR DID SUCH GOOD WORK MY NEIGHBORS ALL PURCHASED MAGNETS ; Miss Amy Stamford, Stavely, Alta., says:—My neighbours now all own _ Magnets. Mine did such good work they were convinced it was the best — “machine, It turns so easily, the children are always anxious to do the. separating. Lee ae [illustration: advertisement] ICE CREAM. Whites of 4 eggs, 4 tablespoons powdered sugar, 1 pint brick Ice Cream, sheet spong cake, flavor. Crushed nuts if desired. Beat whites of eggs until stiff and add powdered sugar gradually while beating constantly, then add the flavoring (and powdered nuts, if used). Ona ‘smooth board lay a sheet of letter paper, on the paper place the sponge cake, turn Ice Cream on the cake, having cake extend 144 inch beyond cream, Cover with meringue and spread smoothly, sprinkle thickly with powdered sugar and bake in a hot oven until a golden brown, which will be in 5 or 6 minutes. The thick board underneath and the meringue around the Ice Cream protect it from the heat of the oven, so that it does not melt at all while the meringue is cooking; slip off the paper on to the serving dish and serve in slices (cake, Ice Cream and baked meringue).—Mrs. J. A. Crawford, Guelph, Ontario, CHOCOLATE ICE CREAM. Three cups of milk, 3 tablespoons flour, 2 cups of sugar, 5 tablespoons of chocolate, 2 eggs, 2 tablespoons hot water, % teaspoon of salt, 1 quart of thin cream, Scald milk, Mix flour and halt the sugar and add eggs, slightly beaten and salt; add mixture gradually to scalded milk, stirring constantly until mixture thickens, and afterwards occasionally; cooking twenty minutes. Melt chocolate over hot water, add one-fourth cup of the rest of the sugar and balance of hot water, Stir until smooth, beat until frothy, add to cooked mixture (strain if necessary), add rest of sugar and cream. Cool and freeze. Let stand a couple of hours before using—Mrs, W. Ball, Hamilton, Ontario. MAPLE ICE CREAM. One cup of maple sugar, 1 cup of milk, 1 quart of cream. Grate, scrape or shave the maple sugar, add it to the milk and put on stove until the sugar is melted, when cold, add to the cream, Put in freezer and turn 15 to 20 minutes, remove dasher, and_repack, cover and ripen for 2 hours -(when cream starts to thicken, broken walnuts can be added, making Maple Walnut Ice Cream).—Mrs. J. LaClair, Gramby, Que. ~*~ ORANGE DELICIOUS. One cup of thick cream, 2 cups sugar, 1 cup thin cream, 1 cup water, 2 cups orange juice, 2 egg yolks. Boil and freeze.— Mrs. Hertheringion, Melita, Man. STRAWBERRY ICE CREAM. Three pints of cream, 2 cups powdered sugar, 2 whole eggs, 1 quart of ripe strawberries, 1 cup of powdered sugar, -2 teaspoons extract vanilla. Mix cream, 2 cups of sugar together, place on fire and stir constantly until it boils, remove and strain, place in freezer and freeze, Prepare 1 quart of berries, add the cup of powdered sugar, crush toa pulp. Let stand half an hour, add this pulp and vanilla to frozen cream; ' mix in well. Give freezer a few additional turns to harden, and serve.— Mrs, A. U. Cook, Port Stanley, Ontario.