CHOCOLATE CAKE FILLING. One-half cake of chocolate, etn and dissolved in small cup of milk, let it boil, then add % cup sugar, small piece of butter, pinch of salt, 1 teaspoon vanilla —Mrs, Harvey W. Purdy, Six Mile Road, N. S. LAYER CAKE FILLING. One-half cup sugar, 3-4 cup milk, 1 tablespoon — cornstarch, butter size of a hickory nut. Flavor with lemon. Boil until like jelly, and spread between the layers when cool.—Miss M. Piegh, Wa-- pinka, Man. LEMON FILLING. One egg, 1 cup granulated sugar, one lemon, grated rind, and a little piece of butter. Boil an hour in double boiler.—Mrs. Duncan Mason, Everett, Ontario. “i ORANGE FILLING. Grated rind of 1 orange, % cup sugar, 2 table- spoons cornstarch, 2-3 cup boiling water, 2 tablespoons butter, 1 egg, 1-3 cup orange juice. Put grated orange rind, sugar’and cornstarch in sauce- pan, mix well, pour on boiling water, and cook ten minutes, stirring con- stantly; then add butter. Pour mixture over well-beaten egg; return to saucepan; stir constantly, and cook one minute. Add orange juice; beat well, and when cool, use as a filling in layer cake.—Mrs. J. J. Graham, Charlestown, Ontario. ALMOND ICING. One pound of blanched almonds, chopped fine, 2 eggs. Beat whites and yolks separate; 1 teaspoon Rose flavoring extract. Thicken to a nice paste with icing sugar and flavor with vanilla to taste.— Mrs. J. H. Birkin, Hamilton, Ontario, BUTTER ICING. Beat 214 tablespoons butter ts a cream, add two small cups oe sugar, 14% tablespoons vanilla, sprinkle with minced wal- nuts.—Mrs. E. Churchill, Jones’ Falls, Ontario. ” ICING ae FRUIT CAKE. Two cups powdered sugar, boil to a thick syrup, add 2 teaspoons vanilla; when cold, add whites of two eggs, well beaten, and flavor with 2 Breet ie citric acid.—Mrs. J. H. Birkin, Hamilton, Ontario, until very light and add hickory nuts, after chopped very fine——Mrs. E. Hoybak, Asper, Alta. HICKORY NUT ICING. Allow 1 cup sugar to white of one egg. Beat MAPLE ICING. One and one-half cups of white powdered sugar, 2 tablespoons hot milk, 4% teaspoon of butter, 4% teaspoon of maple flavoring. Add butter to hot milk, and add sugar slowly to make paste of the right consistency to spread. Add flavoring and spread on top and sides of cake.— Mrs. Wm. Thompson, Bruce Mines, Ontario. MAGNET CAN BE STOPPED BY PERFECT BRAKE, AND WASHED WHILE OTHER SEPARATORS ARE RUNNING DOWN Mr. S. W. Anger, of Coulee, Man., says:—Our Magnet is doing first-class work. The two supports to the bowl and the equare gear caught my eye, and I think the brake is great. No waiting for the bowl to stop, makes it so that we can have it all washed by the time other separators are running down. I always speak a good word for the Magnet, as I am sure Le is @ pleasure. ; 60 A GOOD STOKER Gets More Power From Less Fuel fail to keep up a steady uniform heat and steam. 3 how, he may have the very best coal or wood yet 2 Given an inferior quality of fuel the result of his firing is loss of power and loss in cost of operating the machine. _ The same applies to power obtained from Gasoline, but in . this case the stoker must be part of the machine and ad- _ just itself to the various kinds of gasoline fed into it, with greater accuracy than the highest paid fireman. 2 2 VERYONE is aware that unless a fireman knows : For the MAGNET By-Pass Engine we have designed and attached a mechanical Stoker which adapts itself to _ the various kinds of fuel with more than human intelli- : gence, with the result that it gets all the power out of the _ gasoline no matter how uncertain the quality. This Stoker is dependable, as it will work every day and all _ day, hot or cold, as that is what it is built for. : You will no doubt want to know more about the -“Stoker’’ on the MAGNET ‘‘By-Pass’’ Gasoline Engine. mo Copyright 1919. 3 ‘HE PETRIE MFG. CO. LIMITED

AI-modernized reading of the original text

CHOCOLATE CAKE FILLING. One-half cake of chocolate, grated and dissolved in small cup of milk, let it boil, then add % cup sugar, small piece of butter, pinch of salt, 1 teaspoon vanilla —Mrs, Harvey W. Purdy, Six Mile Road, N. S. LAYER CAKE FILLING. One-half cup sugar, 3-4 cup milk, 1 tablespoon — cornstarch, butter size of a hickory nut. Flavor with lemon. Boil until like jelly, and spread between the layers when cool.—Miss M. Piegh, Wapinka, Man. LEMON FILLING. One egg, 1 cup granulated sugar, one lemon, grated rind, and a little piece of butter. Boil an hour in double boiler.—Mrs. Duncan Mason, Everett, Ontario. “i ORANGE FILLING. Grated rind of 1 orange, % cup sugar, 2 tablespoons cornstarch, 2-3 cup boiling water, 2 tablespoons butter, 1 egg, 1-3 cup orange juice. Put grated orange rind, sugar’and cornstarch in saucepan, mix well, pour on boiling water, and cook ten minutes, stirring constantly; then add butter. Pour mixture over well-beaten egg; return to saucepan; stir constantly, and cook one minute. Add orange juice; beat well, and when cool, use as a filling in layer cake.—Mrs. J. J. Graham, Charlestown, Ontario. ALMOND ICING. One pound of blanched almonds, chopped fine, 2 eggs. Beat whites and yolks separate; 1 teaspoon Rose flavoring extract. Thicken to a nice paste with icing sugar and flavor with vanilla to taste.— Mrs. J. H. Birkin, Hamilton, Ontario, BUTTER ICING. Beat 214 tablespoons butter ts a cream, add two small cups oe sugar, 14% tablespoons vanilla, sprinkle with minced walnuts.—Mrs. E. Churchill, Jones’ Falls, Ontario. ” ICING FOR FRUIT CAKE. Two cups powdered sugar, boil to a thick syrup, add 2 teaspoons vanilla; when cold, add whites of two eggs, well beaten, and flavor with 2 teaspoons citric acid.—Mrs. J. H. Birkin, Hamilton, Ontario, until very light and add hickory nuts, after chopped very fine——Mrs. E. Hoybak, Asper, Alta. HICKORY NUT ICING. Allow 1 cup sugar to white of one egg. Beat MAPLE ICING. One and one-half cups of white powdered sugar, 2 tablespoons hot milk, 4% teaspoon of butter, 4% teaspoon of maple flavoring. Add butter to hot milk, and add sugar slowly to make paste of the right consistency to spread. Add flavoring and spread on top and sides of cake.— Mrs. Wm. Thompson, Bruce Mines, Ontario. [illustration: MAGNET CAN BE STOPPED BY PERFECT BRAKE, AND WASHED WHILE OTHER SEPARATORS ARE RUNNING DOWN Mr. S. W. Anger], of Coulee, Man., says:—Our Magnet is doing first-class work. The two supports to the bowl and the equare gear caught my eye, and I think the brake is great. No waiting for the bowl to stop, makes it so that we can have it all washed by the time other separators are running down. I always speak a good word for the Magnet, as I am sure it is a pleasure. ; A GOOD STOKER Gets More Power From Less Fuel fail to keep up a steady uniform heat and steam. 3 how, he may have the very best coal or wood yet 2 Given an inferior quality of fuel the result of his firing is loss of power and loss in cost of operating the machine. _ The same applies to power obtained from Gasoline, but in . this case the stoker must be part of the machine and ad- _ just itself to the various kinds of gasoline fed into it, with greater accuracy than the highest paid fireman. 2 2 VERYONE is aware that unless a fireman knows : For the MAGNET By-Pass Engine we have designed and attached a mechanical Stoker which adapts itself to _ the various kinds of fuel with more than human intelli- : gence, with the result that it gets all the power out of the _ gasoline no matter how uncertain the quality. This Stoker is dependable, as it will work every day and all _ day, hot or cold, as that is what it is built for. : You will no doubt want to know more about the -“Stoker’’ on the MAGNET ‘‘By-Pass’’ Gasoline Engine. mo Copyright 1919. 3 ‘HE PETRIE MFG. CO. LIMITED

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