Magnet users cook book

fee | : Hamilton : Canada = Branches at: Winnipeg, Regina, Calgary, Edmonton, Lethbridge, Vancouver, Montreal, St. John ORANGE ICING. Grated rind of 1 orange, 3 tablespoons orange juice, 1 teaspoon lemon juice, 1 egg yolk, confectioner’s sugar. Mix grated orange ~ rind with fruit juices, and let stand fifteen minutes. Strain into egg yolk, beaten until thick, and lemon colored, and add sifted confectioner’s sugar until of right consistency to spread.—Mrs. R. Johnstone, Sarnia, Ontario, PLAIN CAKE ICING. One egg white, unbeaten, 7-8 cup granulated | sugar, 3 tablespoons cold water. Place all ingredients in top of double boiler, Place over boiling water and beat with Dover beater for 7 minutes. Spread on top and sides of cake —Mrs. James Moir, Cobalt, Ontario. Cookies, Small Cakes and Macaroons -Cookies or small cakes, if kept in earthenware jars, tin cans or boxes with close fitting covers, will not only keep for some time, but often improve with age. Magnet users’ cookies are delicious. For callers and children, they fill any emergency. The amount of flour given for cookies is generally enough to combine the material, but a little more may be used for rolling. Always use flour sparingly, and do not roll too large a batch at one time. If there is no baking powder or liquid given, do not think it-an error, for they do not require it, All measurements are level. If possible, bake small cakes on heavy baking paper, not greased, merely rub it with a little sweet wax. Bake very slowly. -To make dark Ginger bread or cookies shiny on top, melt shortening, lard and butter together and pour boiling hot in the molasses; the mixture ~ must be beaten as little as possible, and the flour mixed in with a few turns of the spoon. Macareons are dropped by spoonfuls on well-greased tins and baked in — a quick oven, Baring Time Table Cookies: 4 Sees ete 10 to 15° minutes Gin eer breads ssiesieoes Tee ae es 20 to 30 minutes Grahamecwarers2 ean eee 12 to 15 minutes BATCHELOR BUTTONS. One cup of sugar, 1 egg, 1/2 cup of butter, 1 teaspoon soda, flour.to make stiff—Mrs. John Forsythe, Glasgow, Ontario. BOSTON COOKIES. One cup of chopped walnuts, 1 cup of chopped raisins, 1 cup of chopped currants, 1 cup sugar, 2 eggs, 1 teaspoon cinnamon, 1 small teaspoon soda, dissolved in two tablespoons water, 2 heaping cups of flour. Drop on buttered pans.—Mrs. Wm. Stone, Melancthon, Ontario. BRAN HONEY CAKES. Two tablespoons butter, one-half cup of honey, two eggs, quarter teaspoon of soda, half cup of flour, one cup of bran. Cream honey and buiter, add eggs, unbeaten, and beat the mixture thoroughly. Sift flour and soda. Combine all the ingredients, drop from a teaspoon to a buttered tin and bake in a moderate oven.—Mrs. J. C. Smith, Almonte, Ontario, BROWNIES COOKIES. One cup sugar, % cup butter, 2 eggs, 2 tablespoons cold water, 144 bar chocolate, melted over a dish of boiling water, % cup of nuts, % teaspoon of soda, 1 teaspoon cream of tartar, 1 cup of flour. When cooked, cut in small squares.—Mrs. Dingwall Jenkins, Vernon River- Bridge, P. EH. I. BUTTERMILK COOKIES. One cup of sugar, 1 cup lard, 3 eggs, 1 cup of buttermilk, % teaspoon soda, dissolved in buttermilk; season with ground EASY TO CLEAN, CHILD CAN TURN IT Mr. A. M. Birslow, Pigeon Bluff, Man., says:—We think the Magnet Cream Separator is as near perfection as can be, and cannot say too much Si in its favor. It is easy to clean, anda child can turn ‘at. Fd