Magnet users cook book

juices and tends to break down the tough fibres of meat or vegetables in the process of digestion. When a picnic or school lunch is being packed a pickle done up in oiled paper or chopped up in a sandwich gives a "homey" touch to the meal, which must be eaten away from the home table. Vegetables that are used for pickling are usually soaked over night ina brine made from 1 cup of salt to each quart of water, for the purpose of removing the excess water from the vegetables and thereby preventing the weakening of the vinegar. When spices are used, they should be tied in a cloth bag to prevent making the pickles dark. In order to insure firm pickles, they should be cooked not at a too high a temperature, nor for too long. Vinegar varies in strength, dilute the strong kind with water. Use — more of the weaker kind. Use glass bottles, wooden knives and spoons, enamel or earthenware dishes, APPLE RELISH. One pint of cider vinegar, 2% cups of syrup (care 1 teaspoon of cloves, 14 teaspoon of ground cinnamon, 11% quarts of apples, % lb. of seeded raisins, 2 tablespoons of chopped onions, 1 cup of chopped pecans or walnuts, 2 tablespoons of mustard seed, 2 tablespoons of celery | seed, % tablespoon of salt, paprika to taste. Boil together the vinegar. syrup and spices for five minutes. Then add the apples, raisins and chopped onions, cook this for one hour. Five minutes before removing from fire, add one cup of chopped pecans or walnuts. Pack in hot jars, partially seal, and sterilize ten minutes. Seal tight. Let cool. (label and store). — Yields 6 cups.—Mrs. David H. Lansdell, Malton, R. R. No. 1. BEAN PICKLE. One peck of beans. Boil in salt and water until tender, then strain and add: 38 pints of vinegar, 3 lbs. of brown sugar, % cup of mustard, 2 tablespoons of tumeric, 2 tablespoons of celery seed.— Mrs. W. A. VanHorne, Kingston, Ontario. a CHANGED SIZE—MORE THAN SATISFIED Mr. Alex. Cumming, Portage La Prairie, Box 406, Man., says:—I might say I have used my Magnet Separator for seven years, had it changed to a larger capacity for two years ago. It gives complete satisfaction, turns easy, — and skims clean. If I were in need of.a Cream Separator it would be a Mag- rat net I would get on account of the satisfaction the present one has given me. | BEETS PICKLED. Boil one gallon of small beets until tender; peel. ‘Have ready 1 quart of good white vinegar, 1 pound of brown sugar, 2 ounces of mixed spice and cinnamon if desired. Bring all to a boiling point, then cool and bottle, filling up with good vinegar. This will keep all winter.— Mrs. David Alexander, Corunna, Ontario. CELERY RELISH. Twelve heads of celery, 10 large onions, 2 quarts of hite wine vinegar, 6 cups of light brown sugar, 4 lb. of mustard seed, % Tb. of ground mustard, 2 tablespoons of salt, % teaspoon of curry powder, % teaspoon of cayenne pepper, 6 red peppers. Chop celery and peppers fine and stew slowly for two hours.—Miss H. Roach, Hamilton, Ontario. CHIL! SAUCE. Highteen large tomatoes, chopped fine, 8 large onions, - chopped fine, 2 green peppers, chopped fine, 3 tablespoons of salt, 3 table- Sc spoons of cinnamon, 1 tablespoon of ginger, 2 nutmegs, 3 cups of vinegar, = 3 tea cups of sugar. Boil for 3 hours.—Mrs, J. H. Birkin, Hamilton, Ontario. . CHOW-CHOW. Chop 1 peck of tomatoes and 12 large onions, sprinkle with one pinch of salt, and let stand all night. In the morning drain dry, - wash in several waters, set over fire, cover with vinegar; add four cups of sugar, and as much mixed spice as desired; bring to a boil and let simmer slowly three or four hours; put in crocks or jars.—Mrs. A. G. McGregor, Big 3 Island, N. S.