TELEGRAM CONSERVATION COOK BOOK

baked very slowly the rice swells and makes a delicious, creamy pudding- unexcelled for nourishment, and with bread and butter would make a very satisfying- luncheon in itself. If, by any chance, it should become too stiff in baking-, the addition of cream in serving- is an improvement, but if properly baked is not needed. — Mrs. G. L. Lindsley, 1575 Hawthorne avenue, city.

Red Rice Padding-.

1 pint of red fruit juice $0.1250

1 pint water 0000

1 c sugar 0417

1 c ground rice 0454

Fuel, wood, 20 min. (Ms use) .. .0068

Boil until well done and thick —

turn into molds. Serve with milk and

sugar. — Mrs. Williams, 1411 Rodney

avenue, city.

Indian Pudding.

1 qt. milk (skim) $0.0250

1-3 c corn meal 0048

1 T butter 0156

1 egg 0400

% c molasses 0106

y2 t ginger 0042

% t cinnamon 0042

V2 c sugar 0208

1/2 t salt 0002

Wood to bake, slow oven (%

use) 0429

Enough for 4 $0.1683

Or 4 cents each.

No sauce is necessary but 1 T of whipped cream for each portion can be served if desired. Scald the milk; when boiling stir in the corn meal and butter. Let it cool, add egg (well beaten), sugar, molasses and spices. Add V2 c cold milk or water and bake slowly three hours. — Mrs. G. L. Lindsley.

Graham Pudding.

1 cup graham flour $0.0148

V2 c white flour 0070

2 t butter 0064

l/2 t soda 0003

% c sour milk 0031

1 c raisins 1500

V2 t nutmeg 0065

% t cinnamon 0021

Wood, iy2 hrs. (% use) .0406

$0.2308 Mix and steam \y2 hours. Serve with the following sauce:

Chocolate Sauce. Cost.

4 t ground bitter chocolate. . ..$0.0313

% c sugar, brown 0312

y2 c cream 0500

Cost of sauce $0.1125

Cost of pudding 2308

Total cost $0.3433

Boil chocolate and sugar 3 minutes,

add cream beaten stiff. — Mrs. J. B.

McCreary, 78 E. Buffalo st.

Baked Indian Pudding.

1 pint milk $0.0535

3 apples 0300

Vi t salt 0001

V2 c cornmeal 0142

2 T brown sugar 0078

Bake 4 hours slowly 1020

Cost to serve 6 people $0.2076

Or 3 y2 cents each.

Place the milk on the stove; while it is heating put in the apples, cut up fine; add sugar and salt; while scald- ing hot stir in the corn meal. Pour into a pudding dish and bake very slowly four hours. Serve with or without sauce, as preferred — Mrs. G. Spencer, 1260 East Davis street, city.

Aunt Jessie Graham's Pudding.

1 c milk $0.0268

1 c New Orleans molasses 0424

y2 lb. chopped raisins 0750

1 egg (cooking) 0400

1 t soda 0007

14 t salt 0001

y2 t cinnamon 0042

% t cloves 0021

2% c Graham flour 0333

Gas, top, 2 hrs 0228

Cost to serve 7 people $0.2474

Cost for each Zy2 cents.

Stir the soda well into the molasses, add well beaten egg and spices; stir the flour smoothly into the milk and add to the other mixture; when all are mixed well tie in a floured pud- ding bag and steam two hours. Make sauce as follows:

1 pint water $0.0000

34 c Karo syrup 0393

1 egg yolk (i/2 egg) 0200

2 T corn starch 0032

1 t extract 0292

Gas, 10 minutes 0019

$0.0936 To one pint of boiling water add % cup of Karo syrup and yolk of one egg; mix two tablespoonfuls corn starch with the beaten egg yolk and one tablespoonful cold water, stir in the boiling mixture, cook 10 minutes in double boiler; add one teaspoonful lemon or vanilla. — Mrs. G. Spencer, 1260 East Davis street, city.

Baked Pancake Pudding.

4 c cold pancakes $0.0000

% c English walnuts 0625

% c raisins 0250

% c molasses 0212

1 c milk 0268

1 t cinnamon 0083

2 eggs 0800

1 t Wesson oil for greasing... .0019 Gas, 15 minutes 0064

Cost $0.2332

ATout 2y2 quarts, or $0.0932 per

quart, or 214c per cupful.

Grind cold pancakes through the

coarsest knife in food chopper. Eng-

THE CONSERVATION OF SUGAR AND FATS

lish walnuts the same, V2 cup; raisins V2 cup. Put together the same as bread pudding-. Serve with any kind of dressing. This is great; nothing better. — Mrs. A. E. Coombs, 560 Glisan street.

Directions for making Bread Pud- ding:

Cover the bread (pancakes) with the milk and let soak 20 min. Then add the molasses, the rest of the milk, the cinnamon and at last the well beaten eggs. Turn into well greased baking dish, bake in a moderate oven until "set." Serve with milk or lem- on sauce or use warm without sauce.

Of course there are other recipes for bread pudding, under different combinations. It seems to me that here we have an ideal conservation recipe for the following reasons:

1st. — We use up cold pancakes — left overs — (the conservation of waste.)

2d. — Our pancakes are always made of at least part substitute for wheat flour, buckwheat, corn meal, etc. — (the conservation of wheat.)

3d. — We use N. O. molasses instead of sugar — (the conservation of sugar.)

4th. — We use our home-grown wal- nuts instead of fat of any kind, even for greasing the pan we use Wesson oil or any other vegetable fat — (the conservation of fat.)

5th. — We use Oregon home-grown walnuts and California oranges — (products of our section of the coun- try.)

6th. — We need no sauce at all to eat with it — (so again we conserve the fats and sugar.)

7th. — It is wholesome and nutri- tious, all the elements entering into it having good food value.)

8th. — It is very economical, costing 2% cents per cupful or about 1 cent per half cupful, which might be the portion served.

9th. — It is guaranteed to be "deli- cious" by two of our good kitchen cooks.

(We might also have said it was hearty enough to take the place of meat.)

Now take some recipe of your own or one from any place — and analyze it out this way and see if you can beat this one. This is just as inter- esting as any game (or fancy work). Just try it.

Quick Puff Pudding.

Here is a great favorite of mine. It is so easily made, that one can get it ready any time at the last moment (when unexpected company appears on wash day, etc.) and it is always light, and good, besides being very wholesome, and using any of our home preserved fruits.

1 pt. flour $0.0281

2 t baking powder 0042

14 t salt 0091

1 c milk (about) 0268

1 t Pearl Shortening, for greas- ing 0027

Canned or preserved fruit OODO

Gas 20 minutes 0038

Cost without fruit $0.0652

Stir one pint of flour, two teaspoon- fuls of baking powder and a little salt into milk until very soft; place in the steamer's well greased cups, put in each a spoonful of batter, then one of fruit or preserves, cover with an- other spoonful of batter (the cup should not be over % full in all) and steam 20 minutes. (I use top milk and sugar with it.) "This pudding is de- licious made with fresh strawberries, and eaten with a sauce made of two eggs, one-half cup of butter and a cup of sugar, beaten thoroughly with a cupful of boiling milk and one of strawberries. — Mrs. B. T. Skinner, Battle Creek, Mich."

This quick puff pudding uses little white flour, and would have to have that or whole wheat, but there is no sugar or fat in the recipe at all, and it is the best conserver of time I know of, and also enables us to use up all the little "dabs" of fruit, jelly, preserves, etc., we happen to have left, as the filling in each cup may be different, and it is al- ways light and good, no matter how inexperienced a person makes it, if it is cooked till done. I found that it required nearer half an hour than 20 minutes to cook thoroughly.

Some Other Desserts

Conservation Desserts.

Here are some suggestions for con- serving sugar and fats by using fruits for desserts:

La Composite.

Peel bananas and slice thin. Peel oranges and slice an equal quantity thin. Place in layers with strained honey or syrup between. Let set awhile before using.

Equal parts of peeled and sliced oranges and peeled and sliced pine- apple treated as above and sprinkling each layer also with grated cocoanut.

Pineapple.

Fully ripe pineapple, pared, sliced or cut in small pieces require no seasoning, even sugar, but honey or a little sugar may be added if de- sired.