Magnet users cook book

¥% inch thick and cut with round cutter, as for cookies. Place half a date on one side, then lap over the other side; press edges together; fry in hot, _ deep fat. Roll in powdered sugar.—Mrs, Jas, Clark, Truro, N 5S, SOUR MILK DOUGHNUTS No. 1. One cup of sugar, 1 cup sour milk, 1 \ teaspoon of soda, 1 teaspoon cream of tartar, 2 eggs, 4 tablespoons of melted lard, nutmeg, salt and flour to stiffen.—Mrs. Geo. Mustard, Miami, Man. SOUR MILK DOUGHNUTS No, 2. One cup sugar, 1 cup of sour milk (scant),-1 tablespoon of butter, 2 eggs, 1 teaspoon of soda, flour to stiffen, pinch of salt, flavoring.—Mrs. Jim Smith, Cardston, Alta. SWEET MILK DOUGHNUTS No. 1. Two eggs, 1 cup of white sugar, 2 cups of sweet milk, 2 tablespoons of butter or lard, 3 teaspoons of baking powder (heaping), flour to make a soft dough. Fry in hot lard.—Mrs. W. H. _ Cressman, Breslau, Ontario. SWEET MILK DOUGHNUTS No, 2. Butter, size of a walnut, 1 scant cup of sugar, 3 eggs, 1 cup of sweet milk, 2 teaspoons of baking powder. Enough flour to make stiff. Roll out and cut with doughnut cutter. Cream - butter and sugar, add eggs and milk (eggs well beaten). Sift baking powder with flour. Fry in fat, piping hot—Mrs. Hickey, Erickson, B. C, FRIED CAKES. One cup of sour cream or milk, 1 cup of sugar, 2 eggs, 1 tablespoon of butter, a little nutmeg and salt, a teaspoon of soda, dissolved. Flour to mix soft.—Mrs. Jos. Picard, Deseronto, Ontario. SOUR MILK FRIED CAKES. One egg, 2 cups of sour milk, 2 teaspoons soda, 1 cup of sugar, 14% teaspoons lard, enough flour to make a dough.—Mrs. S. Criter, Gallingertown, Ontario, 3 ee NUDELS. One cup of sweet milk, salt, 2 eggs, flour. Add the eggs, galt and flour together, work stiff, and boil 15 minutes and drain, and put in _ frying pan and brown good.—Mrs. J. H. Birkin, Hamilton, Ontario, ae APPLE FRITTERS. Two-thirds cup milk, 1 egg, 1 teaspoon of sugar, a 1% cups flour, 2 teaspoons baking powder, 4 teaspoon of salt. Slice tart _~ apples or bananas in batter, fry in hot fat. Serve with maple syrup.—Mrs. Jas. Gamble, Carthage, Ontario, BREAD FRITTERS. Cut some slices of bread into neat shapes, soak in milk, then fry light brown in butter, Spread them with jam and dust over with sugar, These may be served with custard or plain—Mrs, A. Erb, Delhi, Ontario. — CORN FRITTERS. One can of corn, % can of flour, pepper, 1 egg, 3 2 teaspoons of salt. Beat well and drop by spoonfuls on a well greased __ griddle. When brown on one side, turn and brown the other side.—Mrs. A. Gerry, Welland, Ontario. et: PEACH FRITTERS. One cup milk, 1 egg, pinch of salt, 1 pint of flour, - -% teaspoon baking powder, peaches. Beat yolks of the eggs in with the milk, then add the flour in which the salt and baking powder have been mixed. After this is well mixed, add the beaten whites of the eggs. Dip : the softened peaches into this batter and drop quickly into a pan of deep, hot fat. Cook until a rich brown color, then remove, dust with sugar and serve __-with hot syrup, made with peach juice—Mrs. Geo. McMaster, Oakville, Ont. . : NO TROUBLE WITH MAGNET ee 3 J. E. Curtin, Govan, Sask., says:—I can say that the Magnet Cream Separ- & ator is @.K. I have used one for five years without a bit of trouble, = ae Left Overs ea There is no problem that taxes the skill and ingenuity of the house- z = keeper to a greater extent than that of using up bits of left over bread, meat, vegetables, desserts, etc. Very often these are thrown away when they might have been combined or used as a basis for a new dish, Much time and labor may often: be saved by making a little more of some dish than is required for the meal than by serving cold, or using a sauce or in a salad a nice tasty dish can be made. FRIED ROAST BEEF. Cold roast beef, butter. Cut cold roast beef in