Magnet users cook book

EGGS IN NEST. Macaroni in sticks, poached eggs, tomato sauce. Cook — macaroni in salted: water until tender. Keeping it in as long pieces as _ ~ possible. When ready to serve, coil macaroni on a platter to form rings or nests, drop a poached egg in ‘center of each, and if desired pour over all some tomato sauce, Serve hot.—Mrs. Wm. McArthur, Welland, Ontario. MRS. GRANT’S OMELET. One cup of sweet milk, 2 tablespoons flour, 1 dash of pepper, 2 tablespoons of butter, 144 teaspoon of salt, 5 eggs. With the first five ingredients make a white sauce; stir this gradually into the beaten yolks of the eggs, then fold in the whites of the eggs, beaten dry, melt two more tablespoons of butter in the omelet. Fine chopped ham, chicken, etc., may be added to the sauce with the yolk—Mrs. John Maier, — Hilda, Alta. “ POACHED EGGS. Salt, eggs, toast, pepper. Have water well salted, and not let it boil hard. Break the eggs separately into a saucer and slip gently into the water; when nicely done, remove with skimmer, trim neatly — and lay each upon a small thin square of buttered toast, then sprinkle tS [illustration: advertisement] Mrs. Robt. Reid, Farm Point, Que., says:—I have used the Magnet for nine years and would not wish to change it for any other kind. It is easy to clean. oe salt and pepper, Can be used with fried ham asa change from fried eggs.— _ Mrs. Robt. P. Stewart, Orillia, Ontario. SCRAMBLED EGGS. Eggs, milk or cream, salt, pepper, butter, toast or ham if desired. Beat number of eggs required, add one tablespoon of milk or Magnet cream for each egg. Salt and pepper. Melt small piece of butter in shallow pan, turn in beaten egg mixture and Sstirr till set. Chopped - boiled ham can be cooked in if desired—Mrs. C. G. Potter, Milton, Ont. EGG TOAST. Beat three eggs, yolks and whites together, thoroughly; add two tablespoons of rich milk. Melt two tablespoons of butter in frying pan, dip slices of bread in egg and then fry till brown. Serve hot.—Miss Mildred L. Hockley, Uxbridge, Ontario. Bread The secret of making good bread lies in using good flour, good yeast and the carrying out of each operation of the process carefully, and in the same way each time. Always sift flour before measuring, MIXING. Be careful about the temperature of the room. Never mix in a cold room as dough will take on the temperature of the room, Use . warm flour and bowl; be careful that the sponge is properly covered and set where it will be warm (not hot) throughout the night and free from draft; don’t let dough or loaves become chilled. KNEADING. Push the dough with palm, curving fingers to keep dough from flattening too much. With every push turn dough one-quarter way round and fold over. Knead quickly and lightly until it is smooth and elastic and does not stick to the fingers or to the board. The purpose of the first kneading is to thoroughly distribute the yeast (about 10 minutes); the purpose of the second kneading is to break up the bubbles and to distribute the gas evenly throughout the dough (about 2 minutes). RISING. Two risings are quite enough if ingredients are carefully blended. To keep bread dough from forming a crust or skin while rising, grease lightly bottom and sides of bow] and roll dough over in it until outside is covered; a crust at this stage should be avoided, as it may leave i streak in the finished. bread. Dough is properly risen when it has doubled its original bulk. It is then ready to mould into loaves. MOULDING. Mould into loaves about half the size of bread pans. The less you handle the dough when shaping into loaves, the better. The less flour used at this stage, the nicer the bread. In fact, particular housewives absolutely refuse to use dry, raw flour in moulding. To work in dry, unfermented flour after fermenting the dough for hours, is