Telegram Conservation Cook Book

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 pint of milk over the top
• one tablespoonful flour
• one tablespoonful butter
• one cupful milk
• 1 bunch parsnips $0
• half teaspoonful baking powder
• one quart parsnips
• one tablespoonful su- gar
• one cupful hot water
• 1 cup milk
• 2 lbs
• 6 large onions until tender
• six people by serving a little dessert
• one-half teaspoonful
• one pint
• one beat- en egg
• one good-sized slice of bacon into dice
• one table- spoonful compound
• four persons $0
• 6 cents
• pepper
• salt

Directions

1. slightly brown. They must not be hard. Serve around Hamburg- steak or boiled rice. — Mrs. Welch, 1351 East Lincoln street, city.

2. Scalloped Onions,

3. 2 lbs. onions $0.0666

4. 1 c bread crumbs 0150

5. 1 t salt 0003

6. Vs t pepper 0010

7. 1 pt. milk 0535

8. Gas, 1 hr., simmering- 0040

9. Gas, oven, 15 minutes 0190

10. Cost $0.1594

11. Boil 6 large onions until tender; afterwards separate with a large spoon; then place a layer of onions and a layer of grated bread crumbs alternately in a pudding dish; season with pepper and salt to tafte; pour 1 pint of milk over the top, put in the oven and bake about 10 minutes, or until the top is brown. — Mrs. G. Spen- cer, 1260 East Davis street, city.

12. Creamed Onions.

13. Boil little onions till tender; then add them to white sauce made in the proportion of one tablespoonful flour, one tablespoonful butter, one cupful milk, salt and pepper to taste. — Mrs. "Welch, 1351 East Lincoln street, city.

14. Boiled Onion Pudding.

15. This is an old-fashioned English dish. It is good and economical. I have never heard of it in this country. Makes a full dinner for six people by serving a little dessert.

16. 3 c flour $0.0423

17. 1-3 lb. suet 0500

18. 1 t salt 0003

19. 2 t baking powder 0072

20. 1 ½ lbs. onions 0509

21. 1 T butter 0156

22. 14 t pepper 0021

23. Wood fuel (% use), 4 hours .. .0572

24. Cost $0.2256

25. Make a crust of the first four in- gredients. Chop the suet fine. Have the dough stiff enough not to be sticky. Roll one-third of an inch thick. Wring pudding cloth out of hot water, lay in dish, sprinkle lightly with flour, then put in onions sliced lengthwise, heaping them. Season with pepper and one-half of the salt (one-half teaspoonful) or more if liked. Bring the dough together, pressing with hands to exclude all the air; moisten if necessary and pinch firmly to make water-tight. Tie the cloth, leaving a little room to swell. Plunge in a kettle of boiling water, putting an old plate in the bottom, and boil four hours, adding a little hot water when needed. Do not re- move the lid while boiling. When serving season with butter. — Mrs. W. E. Smith, Galvin, Wash.

26. 1 bunch parsnips $0.0333

27. y2 c flour 0070

28. y2 c milk 0134

29. % t salt 0001

30. 1 T lard 0156

31. Wood, iy2 hours (V2 use) 0214

32. Cost $0.0908

33. Boil until tender; then slice thin; dip in batter made from flour, milk, salt and pepper; fry in hot lard until brown and serve. — Mrs. Nat Smythe, 443 East Thirty-eighth street, city.

34. 1 — Peel, remove the core, boil 40 minutes; when done, drain, roll in flour and fry a golden brown in Cris- co or dripping.

35. 2 — Take the boiled parsnips, put some dripping- in a pan, lay parsnips on it, cover with thin slices of bacon, sprinkle with salt and pepper and bake 20 minutes in hot oven.

36. 3 — Boil parsnips enough to make one pint, mash, add four T flour, half teaspoonful baking powder, one beat- en egg and one T cream. Mix into balls and fry in deep fat.

37. Smothered Parsnips.

38. 1 qt. parsnips $0.0668

39. 1 slice bacon 0500

40. 1 T compound 0087

41. 1 T sugar 0026

42. 1 t salt 0003

43. % t pepper 0010

44. Wood fuel, y2 hr. (Y2 use) 0085

45. Cost to serve 4 $0.1379

46. Peel and slice one quart parsnips. Cut up one good-sized slice of bacon into dice and fry out with one table- spoonful compound. Place parsnips in the pan; add one tablespoonful su- gar, and salt and pepper to taste. Add one cupful hot water and cover. Do not let them burn, and turn once. Brown slightly. — Mrs. Welch.

47. Peas in Cream Sauce With Mint.

48. 1 can peas $0.1500

49. 1 T flour 0009

50. 3 T dripping 0246

51. 1 c milk 0268

52. 1 t mint (from garden) 0000

53. 1 t salt 0003

54. Vs t pepper 0010

55. 1 V« loaf bread 0300

56. Wood fuel, 15 minutes (y2 use) .0043

57. Cost for four persons $0.2379

58. Or 6 cents each.

59. Drain 1 can peas, put in saucepan 3 T butter and 3 t flour; stir until blended, then pour on 1 cup milk. Bring to boiling point and add chopped mint leaves and pepper. Serve in box shaped croutons of toast-