TELEGRAM CONSERVATION COOK BOOK

Vegetable Combination.

3 lbs. spinach $0.1500

Vz t sugar 0005

1-3 t soda for color 0002

3 T shortening 0261

2 T flour 0018

1 c milk 0268

1 t salt 0003

% t pepper 0021

1 lb. boiled beets, small 0500

1 lb. boiled turnips, small 0250

1 boiled egg 0500

1 c white sauce all ready 0500

Wood fuel, 45 min. (% time) .0123

Cost for 4 or 5 persons ....$0.3951

Or 8 cents each.

Cook spinach in salted water with sugar and soda; drain, chop, add two tablespoonfuls butter, 1 of flour, cup milk, pack in mold and keep warm. Fill center with beets and turnips and slices of boiled egg. Pour 1 cup white sauce around. Extremely good and appetizing and color scheme good. — Mrs. J. B. McCreary, 78 East Buffalo street, city.

Baked Mixed Winter Vegetables.

Mrs. Welch says: Herewith is my contribution for this week, hoping it may be of real benefit to some one. The smothered parsnip recipe was printed in The Telegram last year.

1 have seen no contributions this fall from the same lady, and I like the recipe so much better than any other way I ever cooked parsnips that I will send it.

2 c small onions cut in halves. $0.0334 2 c carrots cut in half in rounds .0300 2 c small potatoes cut in halves .0200

2 t salt 0006

Vs t pepper 0010

1 T drippings 0087

1 c milk 0268

1 T dried parsley or celery tops .0000 Wood fuel, 1 hour ( Vz use) 0255

Cost to serve 4 persons ....$0.1598 Boil the carrots for 20 minutes, add onion, boil 10 minutes; add potatoes, salt, and boil all for 25 minutes; drain (leave the water for soup); put in a baking dish, cover with milk, add pepper and butter, put in a hot oven and bake until done; sprinkle with water and serve.

The soup — To the water in which vegetables were cooked add two cup- fuls of milk, a little thickening, but- ter and seasoning, and you have a good cream of vegetable soup.

Vegetable Stew.

Mrs. Bensem says: We are so fond of this and think it such a good cheap dish. We live outside the city limits

and get our wood very cheap, also raise our own vegetables.

Cost. '1xk lbs. or 10 medium-sized po- tatoes $0.0500

6 small onions 0500

2 small carrots 0300

2 small parsnips 0300

1 R t salt 0006

2 T pork fat 0312

2 c milk 0536

Fuel, wood % hour (V2 use) .. .0128

Will serve six persons for ..$0.2582

Or 4 1-3 cents each.

To make: Cut carrots and parsnips in cubes and boil them 15 minutes. Add onions, potatoes and salt. Have barely enough water to cook them in. When done add milk and fat; thicken with one tablespoonful of flour. Let boil up and serve. In this way all the food value and flavor are re- tained.— Mrs. V. Densem, Lents sta- tion, Route 3, Box 309, Portland, Or.

Vegetable Delight.

2 c potato $0.0200

2 c onion 0334

2 c carrots 0300

1 c tomato (strained) 0332

V2 c water (or enough to cover

ail) 0000

1 T salt 0008

V2 t pepper (to suit taste) 0042

V2 c butter (or less) 1300

Wood fuel, fir ( V2 use) 0408

To serve five persons, cost. . $0.2924

Or 6 cents each.

Cut the potatoes, onions and car- rots into cubes; mix together, adding butter, salt and pepper; cover with the strained tomato and water; bake two hours in closely covered casse- role, or a deep pudding dish will do. The bone from a roast or chops left over gives a fine flavor. — Mrs. H. G. Thyng, 326 East Mohawk street, St. Johns.

Vegetarian Sausage.

Cost. 1 c white beans (% lb.) $0.0750

1 c red Mexican beans (V2 lb.) .0750 Ys t soda 0001

2 T salt 0006

14 T pepper 0020

2 T butter 0312

1 T chopped onions 0010

% T finely minced garlic 0001

2 eggs (cooking) 0800

3 T flour 0027

2 T lard (for frying) 0174

Wood fuel, 2V2 hours (% use) .0357

Serves six people $0.3208

Or 5% cents each.

Wash beans and soak them over night. In the morning drain off the •water, cover with warm water and

The Woman's Page Alone Is Worth the Subscrip- tion Price of The Telegram