Magnet users cook book

TRY OR Beare 216 ere 2 olor, SOL ball rset 240 - 250° EF. Parl. o's Soc 220-5 "Bs Hatds Bana 27521 Be BOW Ace eee 2a0. FE: Crack ee re ae 290% = <-80R Feathers. pss 28 Zon vale Caramelan 42 oe 350° EF. BROWN SUGAR CANDY. Two cups of brown sugar, 1 tablespoon of butter, 1 cup of milk, 3-4 cup of chopped walnuts. Cook until it forms a soft ball in water. Do not stir. Add 1 dessertspoon of vanilla, and stir until creamy.—Mrs. W. J. Magors, Big Valley, Alta. BUTTER SCOTCH (Magnet). Three lbs. brown sugar, 1 oz. salt, % cup of Magnet cream, 1 pint of water, 1% lb. Magnet butter, % teaspoon cream tartar. Boil together. Keep stirring with a spoon on a slow fire. When cooked well (try in a cup of cold water), boil to hard crack and pour on a platter or marble slab, well greased. Flavor with vanilla. OLD FASHIONED BUTTER SCOTCH. Boil together until brittle, 1 cup of sugar, 4%, cup of molasses, 1% cup of butter, 2 tablespoons boiling water, 1 tablespoon vinegar. Then pour upon a buttered plate, and just before it hardens mark into squares with a knife . A little vanilla may be added after removing from fire.—Miss Julia Ellergodt, Castor, Alta. BUTTER SCOTCH. ‘Two lbs. brown sugar, 1 tablespoon of vinegar, 1144 cups water, 1-8 lb. butter. Boil the water, vinegar and sugar for ten minutes, then add the butter and boil until brittle when dropped in cold water. Pour into a greased pan, and when partly cooled, mark off into squares.— Mrs. E. Kennel, Baden, Ontario. COCOANUT CREAM. Two cups of granulated sugar, 2 teaspoons vinegar, 2 cups of shredded cocoanut, % cup of water, tablespoon butter. Boil sugar, water and vinegar until when_a small amount is dropped into cold water it forms a ball, Remove from fire, add butter and cocoanut. Beat until creamy, pour into buttered tin, Cut into squares and cool.—Mrs. H. N. Rayner, Box 365, Melita, Man. WORKS AS GOOD AFTER TWELVE YEARS’ USE AS WHEN NEW Karl Kuth, Raymore, Sask., says:—I have used the Magnet Cream Separ- ator now for twelve vears and it does the skimming to-day as good as the first year, Hin CORN CREAM. Three cups of white sugar, 3-4 cup of corn syrup, % cup of water. Boil until it forms a firm ball when dropped in cold water. Then remove and stir in very gently the stiff whites of 2 eggs. Stir in DIVINITY FUDGE. Four cups of sugar, 3-4 cup of hot water, 1 cup of chopped nuts, vanilla, 1 cup of corn syrup, whites of 2 eggs, pinch of salt. Boil sugar, syrup and hot water to a syrup, beat whites of eggs, add salt, then pour in syrup on the whites, beat until creamy and white, add nuts and vanilla—Miss Ola Martin, Whitby, Ontario. Re HOME CANDY. One teaspoon of butter, 2 cups sugar, 2 tablespoons of vinegar, 1 tablespoon of water, Add a few drops of vanilla.—Miss Annie t: - Wildt, Lydiatt, Man. CHOCOLATE FUDGE. Two cups of granulated sugar, 1 cup of milk, _ 2 squares of chocolate, grated, 1 cup brown sugar, butter size of egg. Boil _.. till it hardens in cold water, remove from the stove, stir in 1% cup chopped - walnuts, and 1 teaspoon of vanilla, beat until it stiffens, Pour into buttered - tins, and mark off in squares—Miss Maymie Mackay, Stanley Bridge, P.E.I. MAGNET CHOCOLATE FUDGE. Two lbs. granulated sugar, 1 cup of Magnet cream, 2 oz. Magnet butter, 1% teaspoon cream tartar, % pint water. _ Stir with a speon so as not to burn. Cook to a soft ball, then add a few nuts or cocoanut and 2 ozs. of butter chocolate, Stir to a cream on the side of the pan in which the candy has been cooked, beat until it thickens and pour into a greased pan to cool. Cut in squares.—A. D. Armstrong, Durham, _ Ontario. : MAGNET CREAM CARAMELS. Two lbs. of brown sugar, 1 pint of - Magnet cream, 1 lb. granulated sugar, 1% teaspoon cream tartar. Boil all _ together, and stir all the time the batch is boiling on a slow fire. When