Magnet users cook book

VANILLA ICE CREAM. One teaspoon of powdered gelatine, 1 cup of cold milk, 1 quart of scalded milk, i quart of cream, 2 cups sugar, 2 tablespoons of vanilla, pinch of salt. Soak gelatine in cold milk 5 minutes and dissolve in scalded milk, add sugar, and when sugar is dissolved, strain mixture into 3-4 of the cream and add flavor, freeze. Whip balance of cream and add to cream in freezer, when it begins to thicken finish freezing, and let stand a couple of hours to ripen—Mrs, A. L. Nairn, Weiland, Ontario. GRAPE JUICE PARFAIT. One-half cup of grape juice, 1 cup sugar, yolks of three eggs, 2 cups whipped cream. Mix grape juice and sugar, bring to a boil and cook until it will spin from tip of spoon. Have ready yolks “of three eggs, beaten well, pour grape juice syrup upon eggs and add 2 cups of whipped cream. Turn into mould and pack in ice and salt, and leave for three hours.—Mrs. J. W. Gow, Grimsby, Ontario. [illustration: advertisement] Mr. Thomas Smith, Havelock, N.S., says:—I have had the Magnet nine years and have used it all the time. It still does its good work and has not cost me one cent for repairs. I have seen a number of Separators in use, but the Magnet beats them all. 2: See | 37 HOME-MADE SHERBETS. Three-quarters cup of fruit juice or crushed fruit, % cup of sugar, 1 pint of good milk. Mix juice or fruit with the sugar, — stir until sugar is dissolved, then add the milk slowly. If added quickly — and the fruit is very acid, the milk will curdle. This is rather unsightly, — but does not impair the quality or appearance of the sherbet after it is frozen, Stir constantly while freezing. Set aside for an hour or two. before =m serving.—Mrs. H. G. Dawson, Pembroke, Ontario. FRUIT MOUSSE. Use crushed pineapples, raspberries or strawberries, 1% pint of crushed fruit, 3-4 tablespoon of gelatine, % pint of best cream, — 14 cup sugar, % tablespoon of cold water, 3-4 tablespoon of hot water. Dissolve in hot water, gelatine previously soaked in cold water. Set in pan of ice water and stir until it begins to thicken; then fold in the cream which has been beaten stiff, add the fruit and sugar. Pour in a mould, cover, pack in ice and salt equal parts, Let stand three hours. Serve. If fresh fruit is used for each pint: of fruit, use 1 cup of sugar, mix and let stand ~ 1 hour, then mash and rub through sieve and mix as if crushed fruit.—Mrs. A. G. Rodgers, Grimsby, Ontario. ORANGE WATER ICE. Two cups water, 1 cup sugar, 1-3 cup lemon juice, 1 cup of orange juice, few gratings orange rind. Boil water, sugar and. orange rind for five minutes, cool, add orange and lemon juice, strain and freeze, using 3 parts ice to 1 part salt; when finished, repack in 4 parts ice and 1 of salt, set aside to ripen.—Mrs. M. EH. Thompson, Winnot, B.C. Cheese So far as food value is concerned, cheese is entitled to be considered as directly comparable with meat. It is made from milk, the most perfect ie all foods, and contains all its value in concentrated form. The Laplander makes it from Reindeer milk, =a in many countries goat milk is used, but the chief “Cheese Animal” is the cow. Cheese is solidified milk, It is made by curdling whole milk with rennett, separating the whey from the curd, pressing the solid that remains and curing it in cellars, storehouses or caves under varying degrees of temperature and for varying lengths of time. Cheese is not only most piquant and appetizing, but in its many variations of flavor it stands alone; it is easily and thoroughly digestible. It may be eaten raw. It can be cooked in so many ways that it can be served as the main dish once every week. It is best served along with starchy foods, as bread and potatoes, with a fruit and vegetable to make up the balance of the meal,