Magnet users cook book

z Time for Amount of Sugar Fruits. Boiling to a Quart. herries CSW GEC) Sivan onan Gn eget 5 minutes 6 ounces _ Sa SOUT) ere ee ie ea ple nae he es 5 - < Ber OR cary al Nec nne te ah cet ds OG yee eo 6 ys Oise RCL TIO S OF ais fen a os a oe Wa koe eras eee a oe Fee 8 ces 8) as PTO UE LG Sess a nae ot Oa ia ech ek pore Bk 8 2s 8 a A REN eee a Re ae aes 10 i SoS PCM AACS. . oe oe Ses wi eee as Ves, eee 10 <t 8 c “USER a MEY SRSy ct ap Cheb ape i O88 Oe Se le Pe Orme ee ane ot 5 sf 4 tess Poet (SGCO ). eee sane hoe wc wre i we we oy 10 SS 10 ee mall Sour: Pears (whole) .......20..-.2. 30 « Sues artlett Pears (sliced) © acing atte, arp as are eM 20 . 6.5 os DS Sr peal nae of alae Pin alee ew. ov Eels Sach Sie aie Perreapple= (Sliced) cn ote: eke see 3 Oe 15 4 Ones ADDO Pe hie Paks Gas Pe piso sig es Gone pas = pa PTE Ge ee, ee i ean Ret oes tees 6 . pear ty Wild Grapes 2 cs ccc teense cee cee e teense 10 8 ie: ee ETO ey een ee Ae ae Cid oes Reece oP se 8 cs 8 As Ree SLL COG) =e cce se race ta sm tetas oe 35 5 193— Sour Apples (quarter) PE os Peas SR eR 10 ‘s Ss pee SO TSHe TS See ree ee ea alan Sone ore aA, haar ag 45 a Teaspoon salt. —Mrs. C. M. Brown, Marshville, Ont. BLUEBERRIES. Use small amount of water, sweeten with sugar to make a mild syrup. Bring to boiling point, add blueberries, boil gently eight inutes and fill hot, sterilized jars to within quarter of inch of top. .Seal eT. W. F. Frazer, Cutler, Ontario. CHERRIES. Wash and remove stems and pits, use a pound of sugar to ch pound of fruit, make a syrup of the sugar with the juice and a little ater; boil 10 minutes with fruit and turn into bottles and seal.—Mrs. Wm. artin, Perth, Ontario. WELL PLEASED AFTER EIGHT YEARS’ USE Jd. a8 Levagood, Didsbury, Alta., says:—We have used a Magnet Cream 7 arator for eight me and cre well pleased with tt. FC CITRON. Pare and cut in small cubes 8 pounds of citron, put in preserv- ing kettle with 6 pounds of sugar and let stand over night. ‘In the morning ~ simmer for two hours, Add juice of 4 lemons and the rind of two, cutting the rind in small pieces. Simmer 15 minutes after putting in the lemon, Pour into jars and seal at once——Mrs. Wm. Miller, Oakville, Ontario. GOOSEBERRIES. For every pound of gooseberries use % pound of sugar, and let stand for 2 or 3 hours in the preserving kettle, then bring: slowly to the boiling point, fill into jars and seal.—Mrs. T. Rickmire. PEACHES. Brush the down from the peaches and put into a deep disk, pour enough boiling water;on to cover them, lay a thickly folded towel over dh Sah ads es ea the dish, let stand until the water is nearly cold, then take out the peaches Es one at a time and rub off the skins with a coarse towel. Place layer of sugar in the jar, then layer of peaches, then sugar and peaches alternately to fill jar, having layer of sugar on top, close and seal at once. Keep in a dark place.—Mrs. T. Rickmire. ‘ PEARS. Make a syrup of two cups of sugar and one cup of water. Peel, core and half the pears and cook in boiling syrup. For pears without much flavor, lemon peel can be cooked in the syrup for a few minutes and removed before the fruit is placed in jars. Apples can be preserved in this way also.—Mrs. Geo. Anderson, Milton, Ontario. PINEAPPLE. Peel and core and remove all eyes. Cut in any desired shape, or pull apart with a fork and put through coarse mincer. To eaclt pound of pineapple add one-half pound of sugar. Bring to a boil and boil 2 to 8 minutes (long boiling darkens the fruit and spoils the flavor), then put in sealers at once.—Mrs. A. Hayer, Regina, Sask. PUMPKIN. Peel and cut pumpkin into half-inch. squares. ‘To every