TELEGRAM CONSERVATION COOK BOOK

and hk teaspoonful caraway seed; con- tinue to roast and baste till nearly done; turn the meat over, so the rind lies in the gravy; roast 10 minutes; turn it again, so the rind is on the top; let it remain five minutes longer in the oven, transfer to a hot dish; free the gravy from fat; mix 2 table- spoonfuls of cornstarch in 1-3 cupful of water; add it to the gravy; stir two minutes; add sufficient boiling water to make a creamy sauce; strain and serve with the meat. — Mrs. H. M. Vana.

Third Prize — For the best recipe for cooking pork in any form, in any way. This was won by Mrs. J. B. McCreary, 78 East Buffalo street, with the fol- lowing recipe, cooked with wood:

Pork Meat Balls.

Cost. 1% lbs. sausage meat, at 17c. $0.2600

% t pepper 0021

1 t salt 0003

1 t onion 0005

1 c flour 0145

1 t baking powder 0221

1 t salt for crust 0003

y2 c milk 0134

Cabbage leaves 0100

Wood fuel, V2 use, for 30 min. . .0085

Serves four persons for $0.3117

Or about 8 cents each.

Put meat through grinder and make into balls; salt, then fry brown. Wrap in cabbage leaves and tie with twine. Make dumplings with flour, salt and baking powder and drop in. Cook until done, about 25 minutes in all. — Mrs. J. B. McCreary, 78 East Buffalo street.

Salt Pork, Country Style.

1 lb. salt pork $0.2000

2 t cornmeal 0012

% t pepper 0021

1 t flour 0003

1 c milk 0268

2 t flour 0018

1 lb. potato cubes 0200

Fuel, half hour, half use 0085

Cost to serve four persons. . .$0.2607

Or 6% cents each.

Slice pork and fry in meal and flour. Strain fat left over and add two teaspoonfuls flour, 1 cupful milk and pepper. Boil these together and pour over meat. Serve potato cubes around it. — Mrs. J. B. McCreary, 78 East Buffalo street.

Pork Mock Duck.

Tenderloin of pork (35c lb.) .. .$0.5000 Dressing, as per first recipe... .0744

1 T butter 0156

1 t salt 0003

% t pepper 0010

% c flour 0036

Gas to bake, 1 hour 0255

Cost for eight portions $0.6204

Or about 8 cents each.

Proceed as with the pressed beef, but after rolling and tying rub with melted butter, dredge with flour, pep- per and salt, and bake till tender. Place water and drippings in pan hk inch up side of pan, and baste fre- quently. Add water, if necessary. This may be used hot, or pressed and sliced when cold. — Mrs. Lulu M. Welch.

Ham Puff.

V2. pint sweet milk $0.0268

hi c butter 0625

y2 c flour 0073

4 eggs (cooking) 1600

1 c chopped boiled ham (put

through grinder) 0000

1 T salt 0008

y2 t pepper .0042

Fuel, wood, y2 hour. y2 use 0085

Cost of preparing the ham. ..$0.2701 Directions — Scald milk and butter, add flour, made smooth with water; cook until thick; when cool add yolks of eggs, well beaten, then the beaten whites, lastly the chopped ham; bake half hour with pan sitting in hot water; test with a straw, cover if gets too brown; if it has to stand, keep in pan of hot water on back of range and keep covered. — Mrs. M. Parks, 533 East Thirty-seventh street South.

Leftovers.

Here are three good ways of using up left-overs:

Croquettes.

1 egg (cooking) $0.4000

1% pints of cold meat 0000

y2 pint of milk 0268

1 T butter 0156

2 T flour 0018

1 T chopped onion 0016

1 parsley (from garden) 0000

1 c cracker crumbs (18c lb.)... .0450

Ms c Crisco 0653

Drippings from roast 0000

Gas, 15 minutes 0029

Cost to make 10 croquettes. .$0.1990

Or 2 cents each.

Take the cold beef and put through meat chopper; put the milk over the fire, rub together the butter and flour, add to milk and stir until smooth and thick. Season the meat with chopped onion and parsley; mix all together with the gravy and set aside to cool; when cold form into croquettes, oblong shape; beat the egg, add 1 T cold water, dip the cro- quettes in the beaten egg, roll in cracked crumbs and fry in smoking hot fat. This makes 10 croquettes. They are much nicer than the cold meat, and are pretty garnished with parsley. — Mrs. Spencer.

ADDITIONAL. RECIPES.

Frittadilla.

One pint finely chopped cold meat of different kinds; 1 pint bread crumbs; 1 tablespoonful onion, chopped fine; 1 tablespoonful chopped parsley; salt and pepper to taste. Soak bread crumbs and drain. Put 1 table- spoonful butter in spider; when melted drop in onion for three min- utes. Then put in bread crumbs and meat. Heat all through. Mix all to- g-ether with two well beaten eggs. Make into little pats. Fry in butter until brown. — Harriet G. West.

One cupful of tender cooked meat, chopped fine; 2 cupfuls of hot mashed potatoes; % teaspoonful of salt; % teaspoonful of pepper. Mix till there are no lumps. Put three tablespoon- fuls of hot water into spider; melt in it 1 tablespoonful of butter or drip- pings; put in the hash; let it simmer slowly till it has absorbed the water and formed a brown crust. Do not stir. Fold over as you would an omelet and turn on a hot dish. — Mrs. Sears.

Additional Recipes