TELEGRAM CONSERVATION COOK BOOK

Vegetable Pot Pie.

% lb. lima beans $0.0500

1 lb. tomatoes 0500

1 can corn 1500

6 potatoes (medium sized) . . . .0200

2 or 3 stalks celery 0189

2 onions 0100

1 t salt 0003

% t pepper 0041

1 T flour 0009

1 c milk 0268

Cooking gas 0127

Baking powder biscuits 1500

Cost $0.4937

Wash beans and place to soak, add more water, the celery, onion, spices, etc., and cook on simmerer until done.

Take large baking dish and spread a layer of beans, then one of corn, another of tomatoes and another of potatoes which have been previously parboiled and sliced.

Repeat this until dish is almost full and over all pour 1 cup of milk in which a tablespoonful of flour has been mixed smooth. Place in oven and bake for half an hour. Then place on top a cover of small baking powder biscuits and bake about 15 minutes or until they are a golden brown. This recipe fills a large bak- ing dish and easily serves 8 or 9 per- sons.— Mrs. S. Burgoyne. 147 Porter street, city.

Ragout of Vegetables.

1 carrot $0.0075

1 turnip 0062

2 potatoes 0100

1 c lima beans 0 1 50

2 ears corn 0500

1 c peas 0750

1 onion 0083

14 lb. salt pork 0625

1 c meat stock 0200

Sliced tomato 0166

2 t salt OOOfi

% t pepper 0021

Gas, 1 hr ■ -0040

Cost $0.3378

Parboil 1 carrot, 1 turnip, 2 pota- toes, 2 ears of corn, 1 cup lima beans, the same of peas, 1 onion, and with them % pound of salt pork; drain off the water and lay aside the pork, slice carrot, turnip, potatoes and onion; put into a saucepan with i cupful of meat soup and season well; cut the corn from the cobs and add to the peas and beans and when thesp are hot add a sliced tomato; stew 30 minutes and serve in a deep dish. — Mrs. G. Spencer.

First Prize — For the best recipe for a hearty combination of vegetables and crust of dumplings (like a vege- table pie) designed as a meat substi- tute, was won by Mrs. J. B. McCreary, 78 East Buffalo street, city, with the following recipe:

Vegetables with Dumplings.

J2 lb. salt pork $0.1250

1 head cabbage 0500

% c diced turnips cooked 0125

% c mashed potatoes (for dumplings 0116

3 carrots sliced (1 c) 0150

1 c sifted cracker crumbs (18c

lb.) 0450

1 ess 0500

1 t grated cheese 0016

1 t salt 0003

1 t onion juice 0035

% t pepper 0021

1 t parsley (garden) 0000

2 T flour 0018

Wood fuel. 1 hr. (% use) 0170

Cost for 4 persons $0.3354

Or about SY2 cents each.

Cut cabbage in quarters and boil until done; prepare and cook carrots and turnips; arrange cabbage on hot platter; fill inside with vegetables; then drop dumplings in liquor from vegetables to cook; cracker crumbs should be slightly browned and sifted, then mixed with egg, cheese, onion juice, etc., and flour; drop lightly from spoon and cook until done. Skim out and serve with vegetables. — Mrs. McCreary.

Vegetable Pot Pie.

2 lbs. potatoes $0.0400

1 lb. carrots 0300

i« lb. onions 0200

i2 lb. celery 0100

1 lb. cabbage (small head) . . .0500 S T flour 0072

4 T milk 0100

1 T salt 0010

lk t pepper 0002

1 t baking powder 0030

2 T drippings 0100

Electricity, 30 minutes 0030

To serve 6 people, cost ....$0.1844

Or 3 cents each.

Clean, peel or scrape all vegetables. Slice in half. Place in stew pan and cover with water. Add salt, pepper and drippings. When they have boiled five minutes, add dumplings made as follows: Mix flour, baking powder, salt and milk, to a soft bis- cuit dough and with a dessert spoon, dip from bowl and place on top of vegetables in pot.

Cook 20 minutes without removing lid. They will be light and feathery.

If cabbage is not young, cook first for 10 or 15 minutes before adding other vegetables. — Eulalee Tyrrel Fisher, 680 Tillamook street, city.

Vegetable Pie.

Ham bone $0.2000

1 pt. dry beans 1500

1 pt. canned tomatoes 0200

2 c onions, chopped 0334

2 T lard 0312

1 red pepper 0250

1 t salt 0003