Magnet users cook book

in squares.—Mrs. S. E. Sivesley, Box 109, Cromar, Manitoba. SCOTCH SHORTBREAD. One lb. butter, 2 lbs. flour, 14% lbs. powdered sugar. Mix sugar and flour, then work in butter.—Mrs. J. M. Wedderburn, Roden, Alta. SOFT COOKIES. One cup of butter (heaping), 144 cups sugar, 2 eggs, 3 tablespoons sour cream, small teaspoon soda, and as little flour as will roll them not too thin.—Mrs. Geo. Christie, Campbell Settlement, N. B. SUGAR COOKIES. One egg, 1% cups sugar, 1 cup shortening, 2 teaspoons cream of tartar, 1 teaspoon soda, 1 nutmeg (grated). Flour to thicken, so as to be able to roll out. Bake in quick oven.—Mrs. Frank R. Crossman, Dorchester, N. B. TRIBLETS. Take one pound of dates, stone them, put them in one cup of sugar, cover them with water and cook until done. 1% cups of rolled oats, 1 cup of sugar, 2 cups flour, 1 cup butter, 3 level teaspoons baking powder. Put rolled oats, flour, butter, sugar and baking powder in a pan together, and mix, and enough milk to roll out as cookies. Bake in a hot oven, These are very good.—Mrs. John M. Tribe, Calton, Ontario. VIMY COOKIES. One cup of fat, 1 cup of sugar, % cup of milk, 2 teaspoons baking powder, 2 cups oatmeal, 2 cups flour. Cream fat, add sugar, milk, then oatmeal, then flour with baking powder mixed in it.—Mrs. W. A. Noble, Risagornis, N. B. Doughnuts and Fritters, Etc. Doughnuts or fried cakes, as some people may call them, are next to cookies, the delicious tit-bit that children and grown-ups like to be able to go to the pantry and get between meals. To cook:—The fat should be smoking hot, or the dough will absorb the grease, There should be enough fat to cover dough when first dropped in. Always use a deep pot. Only a few (about 6) should be dropped in at one time, or the fat will be cooled off, and then absorbed by the dough, which, when cooked, will make greasy doughnuts, The dough, when mixed, should be quickly rolled out, cut, and at once cooked . Turn the cakes as soon as they come to the top of the fat and often during the cooking. Too much flour makes dry, hard doughnuts. FRITTERS. Can be made from fruit, vegetables, etc., by covering them with a batter and cooking them in fat. As with doughnuts, in some receipts” the addition of baking powders makes them light and tasty. When they rise in the fat, turn them gently, which should be repeated until the fritter is finely colored. Some fritters are made by frying. Doughnuts or fritters take from 3 to 5 minutes to fry. CRULLERS. Two cups of sugar, 2 cups of sweet milk, 3 eggs, 1 cup of butter, 1 teaspoon cream of tartar, 2 teaspoons soda, flour to make dough.— Mrs. Erton W. Deeks, Elma, Ontario. DOUGHNUTS. One and one-half cups of sugar, 14% cups of milk, 1 teaspoon melted butter, baking powder, 3 eggs, pinch of salt. -Not too much flour.—Mrs. Wm. Money, Steelton, Ontario. FARMERS’ INSTITUTE SECRETARY-TREASURER REPLACES WORM GEARED MACHINE WITH MAGNET Government of British Columbia, Farmers’ Institute, W. H. Stuart, Secretary-Treasurer, says:—I replaced my old worm geared machine with a Mag- net, and it gives complete satisfaction on its easy running, cleaning and : operation generally, but also increased creamery cheque owing to its close skimming. I recommend your Separator and will be pleased to exhibit .to anyone calling at the Ranch. DATE DOUGHNUTS. One cupful sugar, one tablespoon melted butter, two eggs, one-half teaspoon vanilla, 44 teaspoon of soda, 1 cupful sour milk, -1 teaspoon baking powder, 14 teaspoon nutmeg, 14 teaspoon of cinnamon, % teaspoon of salt, pastry flour, dates. Stone and half the dates. Cream butter and sugar together, add eggs, well-beaten, vanilla, sour milk with soda added to it, and 2 cupfulls of pastry flour, mixed and sifted with spices, _ salt and baking powder. Add enough more flour to make a soft dough. Roll