TELEGRAM CONSERVATION COOK BOOK

Cream, y2 cup butter substitute, % cup sugar, y± cup of Karo, 4 table- spoonfuls canned milk and V2 tea- spoonful vanilla. Beat until smooth and creamy. The sauce should be very cold, the pudding hot.

Marshmallow Cream.

Cost. 1 t sparkling gelatine (Knox) . $0.0250

1 egg-white, half egg from pudding u200

2 T canned milk 0080

1 R T sugar 0052

\i c boiling water 0000

% c cold water 0000

1/2 t vanilla 0146

Total $.0.0728

Dissolve thoroughly 1 teaspoon of sparkling gelatine (Knox) in 14 cup of boiling water. Let cool but not set. Beat 1 egg white stiff and add gradually 1 R tablespoonful of sugar. Then the dissolved gelatine, then the ^4 cup of cold water, then the 2 tablespoonfuls canned milk or cream, V2 teaspoonful of vanilla. This must all be added gradually, whipping lightly all the while. Have your cold pudding in serving cups or glasses, place the marshmallow cream on top sprinkle with nuts and add a cherry on top. Makes a very tasty and pretty dish. — Mrs. W. S. Roberts, 1310 Clay street, city.

Sweet Potato Padding.

2 lbs. sweet potatoes $0.1000

1 qt. milk 1070

y2 cup molasses 0212

1 egg 0600

1 t vanilla 0292

Wood, 1 hr., (V2 use) 0204

Serves 6 persons for $0.3378

Or 5% cents each.

Grate potatoes and stir into the milk. Add sugar, vanilla and the beaten eggs. Bake slowly for 1 hr. It needs no sauce. — Mrs. McCreary, 78 E. Buffalo st., city.

Maple Puddings.

2 T karo syrup $0.0078

2-3 c canned milk 0430

1 egg white (cooking) 0200

1 c water 0000

1 T corn starch 0016

U t mapeline 0040

Vs t salt 0001

V4 c chopped walnut meats 0313

Gas, 10 minutes 0019

4 small puddings $0.1087

Or less than 3 cents each. Take one cup of hot water and the canned milk, stir together and put on to boil in double boiler; mix the corn starch, karo and salt together and stir into the boiling milk and water, stir till it thickens, cook a few min- utes and remove from fire to cool,

add the white of egg beaten stiff, nuts and mapeline, beat good with egg beater, pour into small pudding molds, and set away to cool, can be eaten with cream if preferred. We like them without. — Mrs. George Spencer.

Buckeye Prune Pudding.

1 egg, cooking $0.0400

2-3 c molasses 0282

1/2 c water 0000

1 c flour (large) 0142

1 c prunes, chopped 0500

1 t soda 0007

1 t cinnamon 0083

% t salt 0001

Gas, 2 hours 0228

$0.1643 Beat egg to a froth; stir into mo- lasses; add water. Sift the soda and flour, cinnamon and salt. Mix the prunes, chopped fine, into the flour; then mix all together. Steam two hours. Serve with any preferred sauce. — Mrs. G. Spencer, 1260 East Davis street, city.

Foaming Sauce.

1 egg (white only) $0.0250

V2 c Karo syrup (or sugar)... .0312

1 c cream 1000

1 t vanilla 0292

Cost $0.1854

Whip white of one egg and half cupful of powdered sugar to a stiff froth. Whip separately one cupful of cream. Stir all together with one teaspoonful of vanilla. — Mrs. George Spencer, 1260 East Davis street, city.

Cherry Rolls. Cost.

1 qt. flour $0.0563

i/2 c sugar 0208

4 t baking powder 0084

14 t salt 0001

1 T Pearl shortening 0080

2 c water -0000

Cost of rolls without fruit. . .$0.0936 Roll thin, cover with cherries. Roll

up and cut off rolls about IY2 inches thick; place on end in deep pan; have the juice of the cherries boiling hot, add 1 T Crisco and pour over cherry rolls and bake in hot oven 30 min- utes.— Mrs. W. W. Williams, 1411 Rod- ney avenue, city.

Apple Slump.

This is very nice eaten warm cither with cream or sauce. Slice about six medium-sized apples in double boiler cooker. Blend 1 tablespoonful short- ening, (I use Crusto for all shorten- ing purposes as it is a substitute for butter in many instances) with 1 cupful flour, sifted with a heaping tablespoonful baking powder. Mix with milk to form a dough which will

THE CONSERVATION OF SUGAR AND FATS

drop from a spoon. Spread over ap- ples in cooker, steam about an hour or till apples and dough are done. Do not raise lid until you are sure it is done. I am sure this will be well liked and is very inexpensive. Mrs. C. Moran, Jennings Lodge, Or.

Fairy Apple Pndding.

Mrs. Oatfield brings us some fine recipes:

Cost. 1 % -inch slice whole wheat

bread $0.0100

1 pt. milk 0535

2-3 c sugar 0278

2 eggs 0800

2 apples 0200

y2 t nutmeg 0065

Fuel, gas oven, 45 minutes 0194

Serves 6 at a cost of -.$0.2172

Costs $0.0362 each.

Soak bread for two hours in one cupful of milk. Beat eggs, milk and sugar (pouring off any remaining milk on bread). Crush bread, grate in the apples, then add custard and nutmeg. Pour in baking dish; set in pan of hot water; bake in moderate oven until set and light brown. It is best served with whipped cream, but is moist enough without any sauce if desired. It is excellent for children, and is high in food value. — Mrs. John Oatfield, Milwaukie, Or.

Apple Tapioca Padding.

6 apples $0.0600

V2 c Tapioca 0250

2-3 c Karo syrup 0416

1 t lemon extract 0292

2 c cold water 0000

Vs t salt 0001

Gas oven, 20 minutes 0085

Top gas, 20 minutes 0038

Cost to serve 6 persons $0.1682

Or less than 3 cents each.

Peel and core the apples and cut into quarters. Make a dressing as fol- lows: Half a cup of Tapioca put in two cups of cold water; cook for 20 minutes, add the syrup and lemon ex- tract or any flavoring preferred, pour over the apples and bake 20 minutes in the oven. — Mrs. G. Spencer, 1260 East Davis street, city.

Peach Tapioca.

Cost. 1 can peaches (home canned) . .$0.1300

% c sugar (powdered) 0104

1 c tapioca 0500

Boiling water 0000

•Y2 c sugar 0208

% t salt 0002

Vanilla sauce 0844

Fuel, fir wood (% use) 0102

Serves six people at $0.3060

Or 5 cents each.

Drain peaches, sprinkle with pow- dered sugar and let stand one hour. Soak tapioca one hour in cold water to cover. To peach syrup add enough boiling water to make three cups; heat to boiling po'nt; add vapioca, drained from cold water, sugar and salt. Then cook in doublo boiler until transparent. Line a pudding dish v. ith peaches cut in quarters, fill u ith tap- ioca and bak i in modi-rate o>'en 30 minutes; cool slightly and serve with sauce. Crush the strawberries J'd the sugar; let stand for a while; beat together whites of eggs and cream, add two teaspoonfuls sugar, stir into the berries and serve with cake.

Vanilla Sauce.

1 c water $02222

V2 c sugar . 0208

2 T cornstarch vv>6 6

2 T butter 0312

1 t vanilla -O^2

Total $0.0844

Mrs. H. G. Thyng, 326 East Mohawk

street, St. Johns.

Seven-Cup Fig Pudding.

1 c flour $0.0142

1 c bread crumbs 0150

1 c chopped suet "&""

1 c figS 0750

1 c chopped apples 0200

1 c Karo syrup Oh-u

1 c milk (large) U^'g

1 t soda 00°^

Gas, 3 hours, one-third on 021U

Cost to serve 7 people $0.2854

Or 4 cents each.

Mix the flour, suet, bread crumbs and apples together; add the syrup, then the milk with soda dissolved. Mix all together well; form into a roll. Tie in floured cloth and drop into a kettle of boiling water. Cook three hours; serve with fruit sauce, made as follows: Put one pint of fruit juice on to boil, thicken with two tablespoonfuls of arrowroot stirred smooth in half cup of cold water, and add half teaspoonful of grated nutmeg. — Mrs. G. Spencer. 1260 East Davis street.

Phone Your Want Ads to The Telegram— Broadway 200, A 6701