TELEGRAM CONSERVATION COOK BOOK

Strain and cool. Add vanilla and whites of eggs beaten stiff. Makes a good substitute for whipped cream. — Mrs. Grace A. Howard, 750 Kelly street, South Portland.

Chocolate Dessert.

2 c bread crumbs $0.0300

4 T sugar 0104

Vt cake of chocolate (25c cake) .0625

Cost $0.1029

Put all these together in the oven and stir occasionally until the crumbs are well coated with chocolate; re- move from the oven and when cool seive in tall glasses, with a spoonful ot whipped cream on each, or you may substitute any favorite pudding sauce. — Amy B. Westbrook, 1540 Sa- lem avenue, Albany, Or.

(This is a good recipe to use up bread crumbs in a delicious dessert but it is surely not a conservation re- cipe. Could you not use honey with a little chocolate for flavoring?)

Coffee Jelly.

1 c cold coffee $0.0200

1 package gelatine 1500

1 T sugar 0026

2 c boiling water 0000

1 c whipping cream 1000

Cost $0.2726

Serves 6 at 4% cents each. Dissolve gelatine in coffee, add su- gar and boiling water. Pour into wet mold. When firm turn into large plate and cover with whipped cream. —Mrs. F. W. Kruse, 131^ East Eigh- teenth street, city.

(One tablespoonful sugar for six people — or half a teaspoonful each — i.3 not bad, but the cup of cream, Mr. Hoover says, should not be used now.)

Jellied Prunes.

2 doz. prunes $0.1000

2 doz. English walnuts 1000

1 pkg. gelatine, lemon 1250

V2 cup sugar, brown 0208

Vz pint cream 0500

Wood fuel, 5 minutes 0017

Cost to serve 6 persons ....$0.3975 Stew the prunes. When cold re- move stones and fill with blanched walnut meats cut in sizes to suit amount of prunes to be filled. Dis- solve gelatine in water; heat prune juice, boiling hot; add sugar and lem-

on juice; strain over prunes; put in ring mold and fill center with whipped cream. This can be used as a salad by substituting mayonnaise for the cream. — Mrs. J. B. McCreary, 7S East Buffalo street.

Pineapple Puff.

1 can pineapple $0.1500

1 c sugar 0417

1 T Knox gelatine 0750

% box marshmallows 0500

Ms pint whipping cream 1500

Cost to serve six people $0.4667

Or nearly 8 cents each.

To the juice of 1 can pineapple add enough water to make 1 large cup- ful. Heat this to boiling point with sugar; chop pineapple very fine, add to this; have gelatine dissolved in % cup of cold water and add to this mixture. Set aside to harden. Whip the cream and add the marshmallows, cut up several times; add this to the gelatine mixture and allow to stand an hour or two. Serve in tall glasses with nuts or candied cherries on top. Will serve six.' — Mrs. Hugh Latimer, 768 Johnson street.

(I'm afraid this delicious concoction is neither an economical nor a con- servation recipe — is it. Mrs. Latimer?)

Mrs. Latimer wrote later:

"I am quite sure that either honey or white Karo syrup would be a good substitute for sugar in the pineapple pudding, and the pudding is very good without the marshmallows. However, I would reduce the amount to % cup- ful of honey, or syrup, as it is rather sweet anyway. We do not consider it expensive."

Delicious Dessert.

1 pkg. Raspberry Jello $0.1000

1 pint boiling water 0000

% c walnuts 0312

1-3 lb. dates 0833

% lb. marshmallows 0500

% c whipped cream 0500

Serves 8 generous portions at $0.3145

Or $0.0393 each.

Dissolve Jello in boiling water; pour on medium sized platter. When cold, cut in cubes. Chop walnuts and dates and cut marshmallows in sixths. Mix all together with the whipped cream. Serve with whipped cream with a cherry on top. — Mrs. E. J. Dix- on, 1599 Elmore street.

The Comic Pair, Mutt and Jeff, Appear Daily in

The Telegram

THE CONSERVATION OF SUGAR AND PATS

Here is Miss Lauffer's second choice for third prize, but she suggests (as I did) that Karo syrup might have been used in place of sugar. We re- print the recipe, as it is simple, some- thing everyone likes, and very cheap.

IiCiuon Ice.

Mrs. Kruse says: .1 am sending you all my best desserts to help out with your cook book.

4 lemons at 20c dozen $0.0666

1 quart water (cold) 0000

1 R c sugar (1 c and 1 T) 0443

Whites of 4 eggs (beaten) 0800

Cost $0.1909

To freeze —

Salt $0.0300

„ Total $0.1300

Cost of material 1909

Cost of lemon ice $0.3209

This serves about IS people at 2 cents apiece. Make dressing of some kind of yolks.

I always feel that when I make this I am making something out of noth- ing. The recipe makes a strong three- quarters of a gallon when frozen, and is a very dainty dessert. Other fruit juices may be used in place of lemons —Mrs. F. W. Kruse, 131% East 18th street.

(Could not you use honey or Karo for sweetening the lemons to save sugar?)

Pineapple Ice. Cost

1 quart water $0.0000

1% pints sugar 1251

1 teaspoonful Knox's gelatine.. .0250

3 lemons (juice) 0500

Pineapple juice and pieces of

the cut fruit 0500

3 eggn, whites (whipped dry) . . .0600

Half use $0.3101

Salt and ice 1300

Cost $0.4401

Serves 10 at 4 l-3c each.

Boil the water and sugar 3 minutes. Add 1 teaspoonful gelatine which has set with the water over it for 5 min- utes. Cool, add lemon juice, pineapple juice and cut fruit and egg whites. Freeze and let stand awhile. Makes % gallon. — Mrs. F. W. Kruse, 131% East Eighteenth street.

(This is surely not a conservation recipe.)

Brown Bread Ice Cream.

2 pints milk $0.1070

1 pint cream 1000

1% cups brown bread crumbs. .0188

% t salt 0001

% cup sugar (brown) 0364

1 quart cream costs $0.2623

Dry and sift bread crumbs. Mix above ingredients and freeze. If granular consistency is desired re- serve % cup bread crumbs and add when partially frozen. Sprinkle a few dried bread crumbs over before serving. The addition of nuts makes it better. This makes 1 quart ice cream. — Mrs. J. B. McCreary, 78 East Buffalo street.

Ice Cream with Brown Sugar.

1% pints milk $0.0669

1 T flour 0009

1 egg 0500

SA cup brown sugar 0312

1 t vanilla 0292

1 cup cream 1000

Wood fuel, 10 minutes (% use) .0034

One quart $0.2816

Scald milk, reserving 1 cup into which flour is blended. Then add to hot milk; also beaten egg and sugar. Cool, strain, add vanilla and 1 cup heavy cream. This makes 1 quart of ice cream. — Mrs. J. B. McCreary, 78 East Buffalo street.

New Year's Sherbet.

Cost. 1 pint unseasoned cooked apple

pulp $0.0500

1 pint cranberry juice 1000

1 lemon (three for 5c) 0166

1 t vanilla 0292

1 pint sugar 0834

Cost $0.2792

Salt and ice 1000

Costs in all $0.3792

Serves eight at 4 2-3c each.

Press apple pulp through sieve, also the cranberry juice. Then add juice of lemon, vanilla and sugar. Cook 10 minutes. Cool and freeze, as for ices. To serve with turkey, duck or goose. Serves eight persons at 4% cents each. — Mrs. F. W. Kruae. 131% East Eighteenth street.

(Here is altogether :oo much sugar for any patriotic an<j loyal woman to use for a sherbet now.)

Society of Portland and Vicinity Covered Every Day on the Society Page