Magnet users cook book

CHUTNEY SAUCE. Twelve large ripe tomatoes, 6 nice onions, 3 pints : of vinegar, 1 tablespoon of mustard seed, 12 large apples, 3 lbs. of brown ez sugar, 1 lb. of raisins, chopped fine. Chop onions, peppers and apples and - boil until thick.—Mrs. J. H. Birkin, Hamilton, Ontario, 4 CUCUMBER PICKLE. Twelve large cucumbers, 6 large onions. Peel and slice and sprinkle with salt, let stand overnight, then drain, put .in kettle, and cover with vinegar, let boil until tender, then add 2 cups of sugar, 1 tablespoon of mustard, % teaspoon of.tumeric powder, 2 tablespoons of flour. Mix with cold vinegar and stir in the pickle—Miss Lousanna §S. Hoel- _ scher, Kitchener, Ontario. | CUCUMBER RELISH. Twelve medium-sized cucumbers, 3. large ~-onions, vinegar enough to mix, salt to season. To make: Peel cucumbers and onions and put through a food chopper. When ground, mix in vinegar, then season with salt and put in pickle bottles.—Mrs. W. A. Haight, Toronto, ’ ~ Ontario. . CUCUMBER RIPE PICKLE. Pare and seed ripe cucumbers. Slice each ~lengthwise into four pieces, or cut into any fancy shape desired. Let stand 24 hours covered with cold vinegar. Drain, then put into fresh vinegar, with 2 lbs. of sugar and 1 ounce of cassia buds to each quart of vinegar, ’ and 1 tablespoon of salt. Boil twenty minutes, cover closely in jars.—Mrs. ne . Hickey, Erickson, B. C. CUCUMBER PICKLES, SWEET. Cut cucumbers and place in stone . crock or jar. Pour over them boiling brine (1 cup of coarse salt to 1 gallon i of water), cover and let stand till next day, pour off brine, re-heat and pour on again, boiling hot Leave until next day and repeat the process. Then 3 wash the pickles in cold water, and pack in sealers or gallon mustard crocks, _ Sweeten, and spice vinegar to taste, boil, and then pour over pickles in jars -and seal. These are splendid pickles and keep nicely.—Mrs. Wilbert J. _ Morris, Balderson, Ontario. GINGER MOCK PICKLE. Twelve lbs. vegetable marrow, 12 lbs. of _ sugar. Peel marrow, take out pips, cut in pieces about an inch square. Put marrow and sugar in pan, let stand 24 hours, add 6 lemons, sliced, 2 ounces of Bruised ginger, a few chillies, Put in muslin bag, boil three or four SAVES MONEY—NO EXPENSE ie Mr. John Oswold, Steinbach, Man., says:—ilave been using the Magnet Cream Separator now for seven years and never had any expense with it, It saves money, and proves satisfactory in every way. R1 hours. A. wine glass of brandy is an improvement.—Mrs. D. Brundige, — Hewitt Landing, Sask. - ) : a GRAPE CATSUP. Boil grapes, skin and all, until soft, While boiling, — weigh 6 lbs. sugar to every 9 lbs. of grapes. Strain fruit, add sugar and — boil slowly until quite thick, then add 1 tablespoon cloves, 1 tablespoon 33 allspice, 1 tablespoon of cinnamon, 1 tablespoon black pepper, pints a vinegar, If catsup is thinner than desired, let boil slowly, stirring all the ~— time.—Mrs. Wm, Garston, Woodstock, Ontario. a HORSERADISH. Horseradish, salt, white wine vinegar, sugar. Wash — roots of horseradish thoroughly, scraping off any brown spots that are on it, — using only white roots, put through fine meat chopper. To every quart of — horseradish add one cup of salt and one cup of sugar and enough white ~ wine vinegar to cover. More or less salt and sugar can be added to suit — taste. Bottle and keep in a dark place. —Mrs. J. P, Armstrong, Stayner, 4 Ontario. = HORSERADISH, CABBAGE AND BEETS. Take 1 quart of raw cab- — hage, 1 quart of boiled beets, both chopped fine, two cups sugar, 1 tablespoon _ of salt, 1 teaspoon of red pepper, 1 cup of grated horseradish. Cover with cold vinegar and keep air tight—Mrs. John Dand, Feversham, Ontario.