TELEGRAM CONSERVATION COOK BOOK

To Stuff a Leg of Mutton.

Cost. 1 leg- mutton (4 lbs. @ 17c) .. .$0.6800

1 pint bread crumbs 0300

1 T parsley 0042

1 t salt 0003

Vb t pepper 0010

1 T butter 0156

,1 clove garlic 0001

Y2 pint pine nuts 1000

Gas, iy2 hours 0383

Cost $0.8695

Remove the bone from the leg- of mutton and wipe the outside care- fully with a damp cloth. Put the bread crumbs into a bowl, add the salt, pepper, pine nuts and garlic, mashed; pour over it the butter, melted. Stuff this into the space from which the bone was taken. Roast or bake the leg and serve with it rice croquettes or browned sweet potatoes and scalloped tomatoes, or stewed turnips. — Mrs. T. R.

Old-Fashioned Haricot.

2 lbs. breast of mutton $0.3200

2 small carrots, diced (lc) 0150

2 small parsnips, diced (lc) 0167

1 pint shredded cabbage (2c) . . .0188 1 cup green peas (20 oz. for

20c, canned) 0800

1 cup corn (20 oz. for 20c, canned) 0800

2 cups tomatoes (raw) 0534

1 qt. tomatoes (12 lbs. for 25c) .0416

1 T salt 0008

Fuel, wood, 2 hours (% use) . .0340

Cost $0.6603

Put the mutton into the kettle and brown slowly, turning and stirring for about 15 minutes. Then add the carrots and let brown slightly. Add

1 pint water, the parsnips, cabbage and tomato, and set the kettle back where it will cook slowly for one hour, then salt to taste and add the peas and thinly sliced potatoes and cook for 4 5 minutes, adding the corn 10 minutes before taking from the fire. More water may be needed dur- ing the cooking. — Mrs. W. L. Nelson, 604 East Thirty-eighth street North.

Mutton Pot Roast.

Cost. Small leg of mutton (3% lbs. at

17c) $0.6000

2 good sized onions (1 c) 0250

2 t salt 0005

% t pepper 0021

Cost for roast $0.6618

Trim outside skin off; place in ket- tle; slice over it the onions; add the salt and pepper. Use only enough water to keep from burning and cover tightly. Cook about three hours, and serve. This is very fine. — Mrs. Welch.

Second prize for the best recipe for cooking mutton or lamb in any way was won by Mrs. A. H. Pope, 1285 East Twentieth street .South, with the following recipe, also cooked with electricity:

Casserole of Lamb. Cost

2y2 lbs. breast of lamb at 14c

per lb $0.3500

1V2 c tomatoes (ripe) 0401

1 stalk celery 0063

1 onion (about 3 oz.) 0100

% lb. ( V2 c) uncooked rice

(Japan), at 8 l-3c per lb 0283

2 y2 t salt 0007

y2 t pepper 0041

2 T flour 0018

Electricity, 1% hours 0018

About 3 quarts cost $0.4452

Or per quart costs 1477

Or 3%c per cupful.

Cut meat in small pieces, slice to- mato, cut onion and celery into small pieces. Put all into casserole, with the exception of flour, and bake; about 15 minutes before time is up, add flour stirred to a thin paste with a little water. About 4 cupfuls of wa- ter should be put into dish with meat. Cook slowly. — Mrs. A. H. Pope, 1285 East Twentieth street South.

I am sorry the first prize was for cooking veal and the second for cook- ing lamb, as these two meats are the ones Mr. Hoover does not want us to cook at all. However, that is but temporary — during the war, which we all hope will be over before many months, and these economy recipes we will want to keep and use for years, so that the veal and lamb recipes will be useful then.

Mutton Olives. Cost

2 lbs. mutton, at 15c $0.3000

2 T butter 0312

1 T flour 0009

y2 cup bread crumbs 0150

% t pepper 0021

1 t salt 0003

Parsley from garden 0000

1 bay leaf 0001

1 t onion 0005

1 c potatoes 0125

Fuel, 1 hour, y2 time 0170

Serves five persons for $0.3796

Or iy2 cents each.

Cut meat in strips, 4 inches long and 2 inches wide; put bread crumbs in bowl with 1 teaspoonful melted butter, salt, pepper and parsley; spread each strip of meat with this and tie with twine; simmer one hour; put 1 teaspoonful butter and 1 tea- spoonful flour in saucepan with stock from above cooking; add bay leaf and onion; pour around olives, cook % hour longer; remove strings before serving. — Mrs. J. B. McCreary.

A Four-Page Comic Section Every Saturday

CONSERVATION OF PORK

Roast Leg of Lamb.

Wash meat off with vinegar, then gash with sharp knife about 4 times and load with small pieces of bacon and garlic or onion. Place in roaster and spread top thinly with a mustard paste made of powdered mustard mixed with water and sprinkle with pepper and salt and 2 bay leaves. Pour over this % cup vinegar and let meat stand for three or four hours if possible, basting quite often with vinegar. Add a little cold water, cover and roast until tender. Make gravy as usual. I haven't had time to figure costs or amounts on these meat recipes. — Mrs. M. Gay, 709 East Twenty-ninth street North.

Crown Roast of Lamb.

2 lbs. lamb rib chops in one

piece, 20c a pound) $0.4000

2 medium-sized carrots (2-3 lb.) .0200

2 medium-sized turnips 0150

1 stalk celery 0063

1 onion, y2c 0250

V2 c green peas 0400

Vz c string beans 0400

I I £utter ^0156

? T flour 0018

l,T salt 0008

'i t black pepper 0042

Z T tomato catchup 0100

IT Worcestershire sauce 0050

Fuol, gas, 40 minutes 0170

Cost $0.6007

Servrs four people for 15 cents each.

Method for preparing: Order from butcher a back of lamb (rib chops), about 2 pounds, in one piece. Turn ends together and tie with a string, which remove after cooking. Roast for 40 minutes with 1 carrot, 1 onion, 1 stalk of celery cut up. When al- most done sprinkle 2 tablespoonfuls flour in the pan and let it brown. Add 1 pint of water, salt, pepper, 2 table- spoonfuls catchup and 1 tablespoonful of Worcestershire sauce.

Cut 1 carrot and 1 turnip in small dice, boil, drain and fry in a table- spoonful of butter a few minutes. Take % cupful green peas and V2 cup- ful string beans from your own can- ning, heat in a little butter and sea- son. Place the rack in center of large plate, garnish with vegetables, strain

gravy over the meat and serve. — Mrs. Otto Heyde, 181 Grover street. Captain's Pie.

iy2 lbs. mutton, at 15c $0,230?

2 T onion 0032

% turnip (y2 c) 0063

1 carrot ( y2 c) 0075

1 c flour 0145

Vz lb. suet 0700

1 T salt 0003

% t pepper 0021

Wood fuel, 2'/2 hours, y2 use.. .0430

Cost to serve 4 persons $0.3769

Or 9% cents each.

Cut meat and vegetables in small pieces, add seasoning and simmer. Make crust paste of 1 cupful flour, % teaspoonful salt, % lb. suet, tried out. Place over meat and boil; then sim- mer 1% hours. — Mrs. J. B. McCreary.

Breaded Lamb Chops.

5 lamb chops (1% lbs.) $0.4400

1 egg 0500

1 c bread crumbs (or cracker

crumbs) 0150

1 t salt 0003

Vs t pepper 0010

Vs t nutmeg 0016

1 R T parsley (from garden).. .0000

3 T lard 0282

Wood fire, 20 minutes ( Va use) .0048

Will serve five persons for.. $0.5409

Or 10y2 cents each.

Pick the loose bones from the chops, wipe with damp cloth, dip each chop in beaten egg, then in cracker crumbs that have been seasoned with the above seasoning. Have a spider hot, put in the lard; when melted and hot, is my experience, as a druggist's wife put in prepared chops and fry to a nice brown, about 20 minutes. Place chops on a hot platter, garnish with slices of lemon and sprigs of parsley. — Mrs. H. M. Vana, 607 East Twenty- second street.

Sheep's Head.

A sheep's head may be used and dressed precisely the same as a calf's head, but two heads must be served in the place of one calf's head. The hearts, livers and kidneys may also be served as calves' hearts, liver or kid- ney. They are much less in price and very good.

Roast Pork. Will serve eight persons at 9%

Cost. cents each.

3 lbs. pork (25c) $0.7500 Wipe the meat with a damp cloth;

% t Den'o'er' nn?? SCOre the rind across % of an inch

2 c water 0000 apart- season with tablespoonful salt

Vz t caraway seed.'.'.'.'!'. '.'.','.'.'. '. 0010 and Vi teaspoonful pepper; lay the

2 T cornstarch 0032 Pork in a roasting pan; place it in a

Fuel, wood, 2 hours ( y> use).. .0286 medium hot oven, roast till light

brown, basting with its own gravy;

Cost of roast and gravy $0.7857 then add a cupful of boiling water