Magnet users cook book

flour, sifted with 1 teaspoon cinnamon and ¥% teaspoon salt. Add to this: One cup of raisins, 1 cup currants,-14 lb. shelled walnuts, 1 slice lemon peel, | chopped fine and mixed with 1% cups flour, Drop by teaspoon in buttered | pan.—Miss Nellie Hodgins, Wiarton, Ontario. 5 JOHNNY BROWNS. One cup lard or butter, 1 cup white sugar, 1 egg, 1% cups currants. Flour enough to make quite a stiff dough. Drop by spoonsfuls into a pan and bake twenty-five minutes.—Mrs. George Clearwater, Roseisle, Man. MACAROONS. One egg, well beaten, 1 cup brown sugar, 1 tablespoon a - butter, 2 cups oatmeal, 2 teaspoons baking powder, 1 tablespoon flour. Mix all together until stiff. —Miss Nellie Ford, R. R. No. 3, Dutton, Ontario. E 3 a MOLASSES DROP CAKE. One cup molasses, 1% cup sugar, 1 egg, % : z cup of shortening (butter or lard), % cup hot water, 1 teaspoon soda, 1 tea- - gpoon ginger and salt, 5 cups flour, 1 cup raisins and currants. Drop on £ buttered tins and bake.—Mrs. Ellis M. Clark, Aerial, Alta. eS MOLASSES COOKIES. One cup brown sugar, 1 cup lard, 1 teaspoon p>: allspice, 1 cup molasses, 1 teaspoon soda, 1 tablespoon ginger. Enough flour s to roll. Bake in hot oven.—Mrs, Alex. Hergott, Proton Station, Ontario. ae MOLASSES AND BUTTERMILK COOKIES. One cup of molasses, % i cup of shortening, 1 teaspoon soda, dissolved in 144 cup buttermilk, salt, spice and flour.—Mrs. A. McBeth, Long’s Cove, King’s County, N. B. pS MOLASSES SOFT SNAPS. Two eggs, 1 cup of molasses, 1 cup sugar, —- sue tablespoon ginger, 1 tablespoon soda, 1 tablespoon vinegar. Enough flour to roll thin, and bake in a well- greased pan.—Mrs. James Wessel], Hast - — Clifford, Lun., Co.,-N. 8. NUT CRISPS. One tablespoon butter, 1 cup powdered sugar, 2 eggs, - well beaten, 2% cups rolled oats, 2 teaspoons baking powder, 144 teaspoon. galt, few drops vanilla. Drop the batter on baking tins, about a teaspoon Peer Ar f a ‘to a cake, and bake in a slow oven to a light brown. "Mrs. Wm, Scott, _ Portage La Prairie, Man, OATMEAL COOKIES. Four cups oatmeal, 2 cups flour, 1 cup sugar, - % cup butter, 1 teaspoon soda, a little salt, 1 egg and sweet milk to make - them roll easy. Oatmeal cookies are made more tempting when oatmeal is Be put into the oven until it is crisped through, then crumbled between the - hands before adding to the other ingredients. This gives cookies a rich 5 ‘nutty’ flavor.—Mrs. J. H. Birkin, Hamilton, Ont. S . OATMEAL DROP CAKES. One-half cup butter, 1 cup sour milk, 1% ce cups oatmeal, 1 3-4 cups flour, 1 teaspoon allspice, 1 teaspoon soda, 1 cup _~ raisins. Roll and cook in a hot oven.-_Mrs Alex. Hergott. Proten Station, = Ontario. a = ROCKS. One cup butter, 1 cup sugar, 1 cup currants, 2 eggs, % teaspoon soda, 1 teaspoon cream of tartar, 2 large cups flour. Drop on greased % itn with teaspoon.—Mrs. H. Cawthra, Ernfold, Sask. . ~~ ROLLED OAT COOKIES. One cup sugar, 1 egg,.1-3 cup shortening, 14 ~ Gup sour milk, 1 cup rolled oats, % cup of chopped raisins, % teaspoon - vanilla, % teaspoon soda, Beat egg. Add sugar and softened lard. Dissolve soda in milk. Mix rolled oats, salt and flour, Add alternately with milk. Stir in raisins and vanilla. Grease the outside of the bottom of a dripping pan and dust with flour. Spread the dough on the outside bottom of the pan as thin as pos sible. Bake in a hot oven ten minutes. Cut into two-inch squares. —Mrs. T, Thompson, Ottawa, Ontario. aR a NINE YEARS.OLD—NO REPAIRS AND IN GOOD ORDER ae 4 Geo. Barrows, Milk River, Alta., says:—I have used your Magnet ad _ Separator now about nine years, and it has cost me nothing for repairs. It shows no actual wear and it is in good order to-dcy, and I highly recommend it as a first-class machine, SHORTBREAD. Three level cups flour, 1 heaping cup of brown sugar, 1 cup lard, % cup butter. Mix together. Press into shape. When done, cut~