COOKED VEGETABLES

ed bread. — Mrs. J. B. McCreary, 78 E. Buffalo street, city.

Pea Loaf.

1 c pea pulp (home canned) ..$0.0200

1% c bread crumbs 0187

1% c milk 0335

2 T sugar 0052

% c onion juice (1 c onion) . . .0250

% t salt 0002

1 eg-g- 0400

4 T melted butter 0624

Gas, 30 minutes 0127

Cost $0.2227

Mix all together; bake in loaf and serve with tomato sauce as follows:

Cost of loaf $0.2227

xk c juice and pulp tomatoes . . .0134

V2 T butter 0078

y2 T flour 0004

14 t salt 0001

Gas to cook, 10 minutes 0019

Making a total of $0.2463

Serving 4 people at 6c each. — Joyce L. Hays, 475 Clay street, city. Peas in Turnip Cups. Select nice smooth turnips, 3 or 3^ inches across. Cost

6 nice turnips $0.1000

1 lb. can peas 2000

1 T butter 0156

14 Pt. milk 0134

1 T flour 0009

2 t salt 0005

Serves 6 for $0.3304

Or 6V2 cents each.

Pare and shape your turnips into handleless cups, saving the parts scouped out for soup. Boil in salted water until just tender, lift from wa- ter, pour lk T melted butter over outsides. Turn peas into saucepan, heat, add flour moistened in milk, let boil one minute, add % t salt, Y2 T butter, pouring in also what drains off of turnips.

Place turnip cups on platter, sur- rounded by parsley or cress, and heap them full of peas. Serve one to each. Use a straw to discover when turnips are tender. — Mrs. Kittie Good- all Turner, Corvallis, Or.

PEPPERS. Green Peppers.

2 lbs. peppers $0.1500

1 t onion 0003

1 t salt *. 0003

V2 can tomatoes at 15c 0750

Gas, medium, 10 minutes 0042

Gas, simmering, 1 hour 0040

Cost $0.2338

"Wash and remove seeds from pep- pers; halve and put in stewpan, add tomatoes and cook over hot gas for 10 minutes. Add onions and salt and simmer one hour. Serve as a side dish with a roast. — Mrs. M. Bellino, 466 East Mill street, city.

Potatoes En Casserole.

Cost. 2 lbs. potatoes (2c lb.) $0.0400

1 t salt 0003

Vs t pepper 0010

2 t onion 0006

2 eggs, 48c doz 0800

Vi Pt. milk (at 6c pt.) 0150

% lb. salt pork 0500

Gas — Top, V2 hr 0057

Oven, y2 hr 0127

Serves 6 at a cost of $0.2053

Use small potatoes, peel and quar- ter; boil in hot water half hour; drain and run through ricer; season; add eggs, well beaten; stir in milk and onions; put in small baking pan or casserole.

Slice salt pork in two thin slices and lay on top of potatoes; bake half hour in medium oven. Serve in cas- serole or pan. — Mrs. M. Bellino.

Escalloped Potatoes.

Cost. 2 lbs. potatoes $0.0400

2 T flour 0018

1 t salt 0003

Vs t pepper 0010

IV2 c milk 0402

1 T drippings 0087

Wood fuel 45 min. (y2 use) .. .0155

To serve 6 people, cost ....$0.1075

Or a little over l%c each.

The potatoes should be peeled and sliced. Put half of the potatoes in a baking dish or casserole. Then sprinkle with flour, salt, pepper and drippings; add the remainder of the potatoes and season in the same way; then pour the milk over all; bake in the oven about 45 minutes or until the potatoes are tender. They should be served in the dish they are baked in. — Mrs. Lillie E. Schroeder, 1014 West Eighth street, Vancouver, Wash.

Escalloped Potatoes.

3 lbs. sliced potatoes $0.0600

1 qt. skim milk 0250

1 T butter 0156

1 t salt 0003

% t pepper 0020

Fir wood, 94 hr. (% use) 0170

Costs $0.1199

— Florence H. Dusenberry.

(No directions for preparation were sent with this recipe. We will take it for granted that every one knows them.)

Potato Dumplings.

1 qt. raw potatoes $0.0400

1 t salt 0003

1 qt. mashed potatoes 0400

Gas, 15 minutes 0028

Cost $0.0831

Grate the potatoes and put into a small salt sack and squeeze partly dry, saving the water in a bowl and