Magnet users cook book

The secret of a successful salad is the proper combination of the foods and the adding of the proper dressing which gives it that appetizing taste, that makes everyone want just a little more. Kinds of Salads There are two kinds of salads:— THE RAW. Such as Lettuce, Cabbage, Radish, Celery, Cucumber, Fruits, Etc., Etc. THE COOKED. Cooked Vegetables, Eggs, Fish, Poultry, Meat, Etc. Preparation of Materials - All utensils for cutting or mixing, as well as the basins or bowls used, shouid be clean and dry. The raw materials should be washed most carefully and well cleaned before mixing. Any wire strainer will do for draining Salad Greens. Lettuce should never lie in water, but after a thorough washing should be immediately drained or dried by wiping, then placed in a cheesecloth bag and hung up in the refrigerator. Cucumber should be crisped on ice or in cold water before it is peeled. Celery crisped on ice is sweeter than when prepared in any other way. Cooked greens like spinach, dandelion, celery tops, etc., must be well drained o1r they will throw out the dressing. Jelly, cut into cubes, makes a delightful addition to vegetable salads. Meat or fish should be cut into small pieces and piled up in centfe of dish on a leaf or seasoned shredded lettuce. Pour over this half the dress- _ ing. Around this should be placed the cut greens of the salad, garnish with slices of tomato or beets, cucumber and hard boiled eggs. The remainder of DOES THE WORK ON SEVEN FARMS Mr. J. D. Blaikie, Alma, N.S., operator for Company of Farmers, writes :— I have used a Magnet 7 H.P. Engine for three consecutive seasons for threshing and grain grinding. I find it simply constructed, easy to start, plenty of power and economical on fuel. We concur in the foregoing: W. D. Falconer, A. Halliday, D. H. Archibald, W. B. Blaikie, J. A. Brown, J. R. McKenzie. ‘dressing is then Foured on ornament top with. sprigs of. nareleya small Hoek oand a cherry. It is best if possible to serve each individual salad in a bowl.In preparing oil for salad use two or four tablespoons. oil to 1 tab Soh of vinegar, according to taste. A little onion juice or the bowl rubbed with garlic, or a few small sweet herbs, chopped, that give that individual something to a salad that we call perfection. a APPLE SALAD. Apples, celery, lettuce, nuts, lemon juice. Use equal parts of chopped apples, celery and walnuts. Squeeze a little lemon juic over the chopped apples. Mix just before serving and place in nests of lettuce leaves. Serve with Mayonnaise dressing.—Mrs. L. R. Jones, Three Rivers, Que. CABBAGE HEAD SALAD. One cabbage, celery, Mayonnaise dressing; onion. Remove outside leaves from a solid white cabbage and cut off stock close to leaves. Cut from centre with a sharp knife. Let stand 1 hour i salted cold or ice water. Drain, getting shell as dry as possible. .Cut up th centre with an equal amount of celery and a small piece of onion. Moisten with Mayonnaise dressing and refill cabbage. Garnish with celery or parsley.—Mrs. C. W. King, Beechville, Ont. Re CORN SALAD No. 1. Eighteen ears of sweet corn, % teaspoon of red or black pepper, 2 quarts of vinegar, 4 to 8 onions, 2 large cabbages. Chop onions and cabbages and cut corn from ears. Put cabbage and onion on ~ to cook for fifteen minutes, then add corn, 1/2 cup of salt and three cups | sugar, 1 cup of water. Take 2 tablespoons mustard, 3% cup of flour, 1 teaspoon of tumeric. Add water enough to make a paste, and put in the res Boil all for one half an hour and bottle.—Mrs. M. G. Hill, Ashton, Ont. CORN SALAD No. 2. Fourteen ears of corn, % lb. of mustard, 2 quar of vinegar, 2 teaspoons of black pepper, 1 head of cabbage chopped, 2 cu sugar, 1 tablespoon of salt. Boil 20 minutes stirring all the time to prevent sticking—Mrs. J. Bowers, Consecon, Ont.