Magnet users cook book

PEANUT BUTTER. Two quarts of peanuts, 1 teaspoon salt, cream or butter. Lightly roast peanuts, remove shells and skins, then put nuts through the food chopper twice, using first a coarse cutter and then the finest cutter, add salt and then enough cream or melter butter to make a smooth paste:-—Mrs. S. G. Baird, Cayuga, Ontario. ; RUTABAGA AND CARROT BUTTER, Boil rutabaga and carrots tender, drain, pass through the colander, then add a little water. To one quart of carrots and rutabaga put a pinch of salt, 1 teaspoon cinnamon, 1% teaspoon | of cloves, 2 cups sugar, % cup of strong vinegar, 2 tablespoons of flour; to © thicken, cook for 20 minutes slowly. ; Jams and Jellies JAMS may be made from any grade of wholesome fruit. When fruits are plentiful, the small misshapen and soft berries are utilized for this product, leaving the larger, perfect, firm fruit for canning, | The cooking of jams should be rapid; they should be cooked at the boiling point. The sugar should not be added until the product begins to thicken, and the cooking should not be continued for at least 10 to 15 minutes, Jams should have a fine, even texture with no fine liquid separating from the solid portion. They should spread easily and should not be thin enough to run. They are usually finished when a spoon dipped into the cooking mass can be lifted out heaping full. SPICED JAM is made by adding the desired spices just before removing from the fire. Stir thoroughly to distribute the spice uniformly throughout the jam. JELLIES are made from underipe fruit, in some cases green fruit, such as green grapes, may be used. The element in fruit juice that causes it to set in jelly is called pectin, but to make a perfect jelly the juice must also be acid. Certain fruit juices such as peaches, pears and barberries, need apples, plums or quinces; raspberries, strawberries and cherries need the addition of currants to make a perfect jelly. Remember, in jelly making you must avoid using all fruit that is bruised — or over-ripe; also fruit that is very juicy. Never use an apple that is — USED EIGHT YEARS FOR MILK OF THIRTY COWS—BOY OF ELEVEN DOES THE SEPARATING Mr. 8. N. Obraig, Hacke, Alta., says:—Have used the Magnet for eight years, milking thirty cows the year-round, and am well pleased with it. It is so easy to wash and turn, my little boy of eleven does most of the separating. 4 bondy" or "mellow." Use them rather when they are hard and sour. The pulp left in the jelly bag can be used to make delicious jam by adding sugar ‘ih and flavoring spices to it. ‘Satisfactory jellies both as to quality and cost can be made as follows: Place the fruit and water, cold rather than hot, in a covered kettle, set ver a quick fire and bring to the boiling point. Continue to cook without stirring until the fruit is tender. Remove from the fire and let stand 10 or 15 minutes. Spread a square of best grade cheese-cloth over a vessel of suit- ‘able size, pour in the cooked fruit. Then gather up the corners of the cloth, thus forming a bag, and allow the juice to drain off. Or the fruit may be poured into a jelly bag and the juice allowed to run off. + When making jelly, use a silver fork with four tines for testing it. > when cooked, the jelly will fill all the spaces, The fork must be washed ee “and cooled after each test, 4 gis Four Rules For Making Jelly 1. The fruit should never be over-ripe. ) q 2, Jelly should boil continuously after it once commences to boil. ~3. Jelly should never be cooked for a length of time after the sugar _ has been added, or the fine fruit flavor will be lost. . 4. Do not cook your jelly too long, or it will pass the jellying stage.