Magnet users cook book

“It pays to have a Magnet Cream Separator in my dairy. The extra cream I get makes a nice sum for me each year.’ The many points of superiority in Magnet. construction convinces them. They recommend the Magnet to you because of its STRONG RIGID CONSTRUCTION SQUARE GEARS DOUBLE SUPPORTED BOWL | SAFETY BRAKE * SANITARY STRAINER ONE-PIECE SKIMMER EASY TO CLEAN EASY TO TURN CAPACITY CHANGE FEATURE These points explained along with a full description in our illustrated catalogue. Write for one. It’s free. PETRIE MANUFACTURING CO. LIMITED - Head Office and Works: HAMILTON, CANADA Branches : Winnipeg, Regina, Calgary, Edmonton, Lethbridge, 8 - Vancouver, St. John, Montreal - “ . : OATMEAL SCONES. One breakfast cup oatmeal, 1 breakfast cup flour, — 1 teaspoon salt, 2 teaspoons baking powder, 2 eggs, % pint of milk. Put flour, oatmeal and baking powder together. Beat eggs well, add milk and — mix all into a soft dough. Bake in small heaps, and butter.—Mrs. John ~ Barber, Viking, Alta. POP OVERS. Two cups flour, 2 eggs, 2 cups sour milk, salt, butter, size of an egg. Bake in gem pans in a hot oven.—Miss Vera Palmer, Tobo, ‘Ontario. PARKER HOUSE ROLLS. Three cups scalded milk, 8 cups sifted flour, 2 tablespoons butter, 2 tablespoons sugar, 1 teaspoon salt, 1 cake of yeast, 8 cups of sifted flour. Pour the scalded milk over the salt, sugar and butter. When lukewarm, beat in 4 cups flour. Mix well and add the dissolved yeast. Cover closely and let rise in warm place. When light, add enough more flour to knead (4 cups). Cover, let rise until light. Roll out to 4% inch — thickness. Shape with a biscuit-cutter, brush each shape with melted butter, crease through the centre, fold over and press the edges together, Place ina buttered pan one inch apart and let rise until very light, then bake in a, brisk oven, 15 minutes.—Mrs. L. A. Lloyd, Brandon, Man, PORT HOPE BISCUITS. Two eggs, 2 cups sugar, 1 cup butter, % cup ~ of sweet milk, 1 teaspoon cream of tartar, 1 teaspoon soda, 1 teaspoon nutmeg. Flour to roll thin.—Mrs. L. McKenzie, Wycombe, Ontario. SCOTCH SCONES. Four cups flour, % cup shortening, 2-3 cups sugar, 1 teaspoon soda, 2 teaspoons cream of tartar, pinch salt. Mix to a very 7 soft dough with sweet milk, roll out, cut in squares, and bake in a very hot oven.—Miss Jean McKinley, Lake Charles, Ontario. SODA BISCUITS. One quart flour( sifted), 1 teaspoon soda, 2 teaspoons cream of tartar, 2 tablespoons butter. Wet with 1 pint of sweet milk, Bake in a quick oven.—Mrs, S. Criter, Gallingertown, Ontario. TWIN MOUNTAIN MUFFINS. One-quarter cup butter, 3-4 cup milk, 1¾ cup sugar, 2 cups flour, 1 egg, 3 teaspoons baking powder. Cream the butter and sugar, add egg, well beaten; sift the baking powder with flour and add to the first mixture, alternating with milk. Bake in buttered gem pans 25 minutes.—Miss Gertrude Ross, East Wallace, N.S. TEA BISCUITS. Three cups flour, 3 teaspoons baking powder (heaping), 1 egg, pinch of salt. Mix with cream.—Mrs. L. A. Howard, Winslow, P.A. VICTORIA BUN. Six ounces flour, 4 ounces butter, 4 ounces sugar, 2 teaspoons baking powder, 1 egg. Mix as if for pastry. Put in the butter, while hard, into the flour, moistened with a little milk. Roll one-half inch | thick and, cut by a plate a size smaller than the one you bake on, Spread -with jam and cover. Bake 3-4 of an hour.—Mrs. Jos. Sinclair, Barclay, Sask. WAR BISCUITS. Four cups wheat flour, 5 cups white flour, 3 teaspoons baking powder, 1 teaspoon salt, 3 cups buttermilk, 1 tablespoon lard, ‘1 teaspoon soda. Roll out and cut into biscuits. Bake in a quick oven.— Miss Nellie Ford, R. R. No. 3, Dutton, Ontario. Cakes