Magnet users cook book

ey ONION SANDWICH. Onion, sugar, salt, Mayonaise dressing, bread, : butter. Soak for an hour finely cut or sliced onions in ice water, which is thoroughly sweetened with sugar and well salted. Drain and mix with slightly sweetened mayonnaise. Serve between buttered bread.—Mrs. Chas. “AS Nesbitt, Pictou, N. S. Invalid Dishes Tasty dishes, daintily served to sick or convalescent are very often % of more importance than medicine. Always use pure flours, sweetening, 4 ~sgeasonable fruits, etc. Don’t consult patient as to the food. For feverish patients a little fruit juice in cold water is very refreshing. cm = BARLEY WATER. One cup of barley, 1 quart of boiling water. Wash barley well, pour on boiling water, let stand 5 hours, stir occasionally, strain & off, season with salt and sugar. Can be served warm or chilled and served ~ cold.—Mrs. Wm. Johnston, Picton, Ontario. JELLIED CHICKEN BOUILLON. Use well-seasoned chicken stock. Soak 3-4 of a teaspoon of ground gelatine in 1 tablespoon of cold water five minutes, and dissolve in one tablespoon of boiling water. Add to % cup of - chicken stock, serve hot or chill, beat slightly with a fork and serve in a bouillon cup. This is enough for one person.—Miss May Gunther, Montreal, e Que. ; INVALID’S DRINK. White of one egg beaten up with orange juice makes a cooling, delicious and nourishing drink.—Miss Ethel Simms, Lon- ~ don, Ontario. EGGS COOKED. Break an egg into a small cup, cover, then place in a saucepan of hot water and cook until the white is set. Serve hot.—Mrs. E. Sinclair, Raymond, Alta. EGGS GOLDENROD. Boil three eggs until very hard, chop the whites _ fine, and add a cup of white sauce, made from one cup of hot milk and three teaspoons of butter and flour cooked together until smooth and thick. Toast three slices of bread and butter, cut in small strips and pour over the sauce. Grate the egg yolks over the top and serve very hot.—Mrs. Jas. Brown, _ Belwood, Ontario. 7 EGG NOG. Two eggs, 2 tablespoons sugar, % a salt spoon of salt, 1 4 tablespoon of wine or brandy. 1 cup of milk. Beat egg until light and creamy, add the sugar and beat again, add wine or brandy, last the milk with the salt in it. Some people like a little nutmeg instead of the wine.— _ Miss’ Lily Sunley, Winnipeg, Man. g ~ KOUMISS. Two cups of buttermilk, 8 cups of sweet milk, 5 teaspoons = St ai ee i a a of sugar. Pour from one pitcher to another till the sugar is dissolved. It takes from 10 to 15 minutes. Cover with muslin and allow to stand in warm ‘part of kitchen twelve hours. Then pour it into bottles, lay on their sides, in a cool place and it will be ready for use in three or four days.—Mrs. H. Gi 3 Martin, Mitchell, Ontario. EXCELS IN CLEAN SKIMMING Mrs. John Appel, Aggassiz, B. C., says:—For clean skimming the Magnet cannot be excelled. I would not be without one or think of using any other OATMEAL GRUEL. One-half cup of oatmeal, 1 teaspoon of salt, 2 cups. of boiling water, milk and sugar. Add salt to boiling water, stir in oatmeal, cook in saucepan 30 minutes or 2 hours in a double boiler. Remove from | fire and strain. Use equal parts of gruel and milk when serving, and — sweeten with sugar if desired—Mrs. Mabel Hart, Brockville, Ontario, ~~ Marmalades, Conserves and Butters’ Marmalades are a fruit or vegetable mixture of a jelly-like consistency that contains the pulp and juice of the fruit, sometimes even very thin slices of the skin, as in orange marmalade, plus 3-4 as much sugar by weight as there is fresh pulp and juice, Marmalades should be cooked in small quantities for the best flavored and best colored results. When the marmalades or conserves are done, they © should be thick enough to remain in place when a teaspoon of mixture is _ placed on a plate. CONSERVES are merely marmalades with the addition of raisins, dates, - *