TELEGRAM CONSERVATION COOK BOOK

slightly brown. They must not be hard. Serve around Hamburg- steak or boiled rice. — Mrs. Welch, 1351 East Lincoln street, city.

Scalloped Onions,

2 lbs. onions $0.0666

1 c bread crumbs 0150

1 t salt 0003

Vs t pepper 0010

1 pt. milk 0535

Gas, 1 hr., simmering- 0040

Gas, oven, 15 minutes 0190

Cost $0.1594

Boil 6 large onions until tender; afterwards separate with a large spoon; then place a layer of onions and a layer of grated bread crumbs alternately in a pudding dish; season with pepper and salt to tafte; pour 1 pint of milk over the top, put in the oven and bake about 10 minutes, or until the top is brown. — Mrs. G. Spen- cer, 1260 East Davis street, city.

Creamed Onions.

Boil little onions till tender; then add them to white sauce made in the proportion of one tablespoonful flour, one tablespoonful butter, one cupful milk, salt and pepper to taste. — Mrs. "Welch, 1351 East Lincoln street, city.

Boiled Onion Pudding.

This is an old-fashioned English dish. It is good and economical. I have never heard of it in this country. Makes a full dinner for six people by serving a little dessert.

3 c flour $0.0423

1-3 lb. suet 0500

1 t salt 0003

2 t baking powder 0072

1 y2 lbs. onions 0509

1 T butter 0156

14 t pepper 0021

Wood fuel (% use), 4 hours .. .0572

Cost $0.2256

Make a crust of the first four in- gredients. Chop the suet fine. Have the dough stiff enough not to be sticky. Roll one-third of an inch thick. Wring pudding cloth out of hot water, lay in dish, sprinkle lightly with flour, then put in onions sliced lengthwise, heaping them. Season with pepper and one-half of the salt (one-half teaspoonful) or more if liked. Bring the dough together, pressing with hands to exclude all the air; moisten if necessary and pinch firmly to make water-tight. Tie the cloth, leaving a little room to swell. Plunge in a kettle of boiling water, putting an old plate in the bottom, and boil four hours, adding a little hot water when needed. Do not re- move the lid while boiling. When serving season with butter. — Mrs. W. E. Smith, Galvin, Wash.

1 bunch parsnips $0.0333

y2 c flour 0070

y2 c milk 0134

% t salt 0001

1 T lard 0156

Wood, iy2 hours (V2 use) 0214

Cost $0.0908

Boil until tender; then slice thin; dip in batter made from flour, milk, salt and pepper; fry in hot lard until brown and serve. — Mrs. Nat Smythe, 443 East Thirty-eighth street, city.

1 — Peel, remove the core, boil 40 minutes; when done, drain, roll in flour and fry a golden brown in Cris- co or dripping.

2 — Take the boiled parsnips, put some dripping- in a pan, lay parsnips on it, cover with thin slices of bacon, sprinkle with salt and pepper and bake 20 minutes in hot oven.

3 — Boil parsnips enough to make one pint, mash, add four T flour, half teaspoonful baking powder, one beat- en egg and one T cream. Mix into balls and fry in deep fat.

Smothered Parsnips.

1 qt. parsnips $0.0668

1 slice bacon 0500

1 T compound 0087

1 T sugar 0026

1 t salt 0003

% t pepper 0010

Wood fuel, y2 hr. (Y2 use) 0085

Cost to serve 4 $0.1379

Peel and slice one quart parsnips. Cut up one good-sized slice of bacon into dice and fry out with one table- spoonful compound. Place parsnips in the pan; add one tablespoonful su- gar, and salt and pepper to taste. Add one cupful hot water and cover. Do not let them burn, and turn once. Brown slightly. — Mrs. Welch.

Peas in Cream Sauce With Mint.

1 can peas $0.1500

1 T flour 0009

3 T dripping 0246

1 c milk 0268

1 t mint (from garden) 0000

1 t salt 0003

Vs t pepper 0010

1 V« loaf bread 0300

Wood fuel, 15 minutes (y2 use) .0043

Cost for four persons $0.2379

Or 6 cents each.

Drain 1 can peas, put in saucepan 3 T butter and 3 t flour; stir until blended, then pour on 1 cup milk. Bring to boiling point and add chopped mint leaves and pepper. Serve in box shaped croutons of toast-