Telegram Conservation Cook Book

Ingredients

• 1 cup milk 0268 gas
• two quarts cold water
• one pint of dried lima beans until they are very tender
• one quart of cold water
• a cup of hot water
• a piece of beef
• a cup of thick liquid in the kettle
• a cupful of lima beans in salted water until almost done
• a cupful of thin cream
• one-quarter inch in thickness
• 4 persons
• 2 cents
• one-half tea- spoonful salt about half an hour be- fore beans are done
• five ears of tender sweet corn
• 9 people $0
• nine people
• butter about the size of a walnut and a cupful of thin cream
• cinnamon
• salt
• pepper

Directions

1. Browned Sweet Potatoes.

2. Boil some sweet potatoes till done, peel and split them; put them in a flat pan and baste well with some water and melted sugar, put tiny bits of butter over them and bake until a rich brown. — Mrs. Welch.

3. Sweet Potatoes an Caramel.

4. Boil and proceed as before, but put in baking dish, which may be sent to the table. Dredge with 2 T flour, 2 t cinnamon; dot with 4 T butter cut in bits, sprinkle with 4 T sugar and pour over all a cup of hot water. Bake till brown. — Mrs. Welch, 1351 E. Lincoln street, city.

5. Delicious Radishes.

6. Some time when you roast a piece of beef or pork, take the long, white radishes (Japanese), peel and slice about one-quarter inch in thickness, dredge with flour and put around the roast in the gravy, sprinkle with salt and pepper. They will take about 40 minutes to bake. Turn them over once so as to have them brown. They taste like oysters and we think they are fine. — Mrs. Spencer, 1260 East Davis street, city.

7. SUCCOTASH.

8. Succotash With Dumplings.

9. 1-3 lb. lima beans $0.0600

10. V2 can corn (2 for 25c) 0875

11. 1 t salt 0003

12. % t pepper 0021

13. 1 T butter 0312

14. Gas, 15 minutes 0008

15. Gas, simmering 0080

16. Dumplings — ■

17. 1 t baking powder 0036

18. 1 t salt 0003

19. 1 T Crisco 0087

20. y* cup milk 0067

21. Gas, oven, V2 hour 0128

22. For 4 persons, cost $0.2629

23. Or 6l/2 cents each.

24. Soak beans over night in two quarts cold water; wash and put to cook in boiling water to cover well; heat to boiling point, then let sim- mer until tender (covered), adding water as needed; when cooked there should be only about a cup of thick liquid in the kettle; add one-half tea- spoonful salt about half an hour be- fore beans are done; when cooked add corn, butter and milk; heat up very hot, then add salt and pepper. Pour in casserole and put in hot oven; sift flour, baking powder and salt to- gether, rub in Crisco and stir in milk, drop by spoonfuls into hot succotash

25. and bake until dumplings are browned on top and well done. — Mrs. G. A. Roney.

26. Baked Succotash.

27. Cost. 1 pt. dried lima beans $0.0750

28. 1 pt. canned corn 1500

29. 2 c dried bread crumbs 0300

30. iy2 t salt 0004

31. 14 t pepper 0020

32. 1 pt. milk 0700

33. % lb. salt pork 0500

34. Gas to bake 1 hour 0255

35. Cost $0.4029

36. Cook one pint of dried lima beans until they are very tender. Put a layer of the beans, one of canned corn (or green corn cut from cob) and one of the fine bread crumbs in a baking dish, seasoning with salt and pepper. Continue the layers in this way, having the last layer of crumbs. Pour on milk until you can see it around the edge, but not to cover. Cut small strips of fat salt pork and ar- range around the edge, so they radi- ate towards the center. Bake one hour in a moderate oven and brown on top. — Mrs. H. A. Putnam.

37. Succotash.

38. 1 c lima beans $0.0375

39. 1 t salt 0003

40. 1 c canned corn 0750

41. % t pepper 0010

42. 1 T butter 0156

43. 1 c thin cream 1500

44. Gas, y2 hour 0057

45. Cost $0.2851

46. Cook a cupful of lima beans in salted water until almost done, then add the corn cut from five ears of tender sweet corn. Cook 15 minutes, stirring constantly. The water should nearly all have cooked away by this time. Now add a little pep- per, a chunk of butter about the size of a walnut and a cupful of thin cream. Let boil up and serve. The beans should not be cooked too much or until they are mushy. — Mrs. Fred W. Mayne.

47. Succotash.

48. 1 lb. lima or butter beans $0.2000

49. 9 ears of corn 2000

50. 1 T butter 0156

51. 1 t salt 0003

52. % t pepper 0020

53. y2 c cream 0400

54. Gas 1 % hours 0143

55. Cost for 9 people $0.4722

56. Or 5% cents each.

57. Put the beans in the kettle with one quart of cold water. Cut the corn from the cobs, put the cobs in with the beans and boil one hour. Now take out the cobs, put in the corn and boil 15 minutes; add the butter, sea- soning and cream and serve hot. This will serve nine people. — Mrs. Spencer.

Nutrition, whole recipe (rough)

Counts 11 of 13 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.