TELEGRAM CONSERVATION COOK BOOK

letting- stand 10 minutes. Pour off water and save the starch, which add to the grated potatoes. Now mix the raw potatoes and the hot mashed ones and knead and mold into dump- lings. Drop into boiling water and cook for 15 minutes. Lift out with skimmer and serve with a roast. Left over, they may be sliced and fried. — Mrs. Monica H. Wesoloeski, 1648 Mar- ket street, Salem, Or.

Potato Croquettes.

Cost. 1 pt. cold mashed potatoes . . . .$0.0232

% t pepper 0010

Vs t salt 0001

Vs t nutmeg 0016

1 T butter 0156

4 eggs 1600

Parsley (from garden) 0000

V2 c bread crumbs 0075

1 T drippings 0056

Gas to cook 0028

$0.2174 Season cold mashed potatoes with pepper, salt and nutmeg. Add a table- spoonful of butter to each pint of po- tato and then beat to a cream. Bind with two or three beaten eggs; add some minced parsley. Roll into oval balls, dip in beaten eggs, then in bread crumbs. — Mrs. B. Hartsig.

Potato Cakes.

4 lbs. potatoes $0.0800

1 large onion 0167

1 T salt 0008

1 T flour 0009

2 T lard 0312

V2 c milk 0134

Gas, 40 minutes 0076

To serve 6 people costs ....$0.1506 Peel and grate potatoes and onion;

dip out about one cupful of water;

add flour and salt, and bake like hot

cakes. — Mrs. Nat Smythe, 443 East

Thirty-eighth street, city.

Potatoes Baked in Milk.

2 c potatoes $0.0200

1 c milk 0268

% t butter 0016

% t salt 0001

Dash of pepper 0001

Wood, 30 minutes (% use) 0102

Serves 3 people at cost of ..$0.0588

Or 2 cents each.

Peel and slice potatoes; put in shal- low dish; add milk, butter, salt and pepper; bake and serve. — Mrs. Nat Smythe.

Potato Balls.

2 lbs. potatoes $0.0400

Yt c milk 0134

\i c potato starch 0093

% t salt .0001

1 T butter 0156

Gas, 30 minutes 0057

To serve 6 people, costs ....$0.0841 Boil and mash potatoes, adding starch, milk and salt. While hot, form into balls about one inch across. Drop in hot skillet, greased with but- ter.— Mrs. N. Smythe, 443 East Thirty- eighth street, city.

Holland Potato Dumplings.

3 c potatoes $0.0300

1 t salt 0003

% t nutmeg 0042

2 eggs 1000

2 T flour 0018

3 T drippings 0300

Vz loaf bread 0300

Fuel, wood, % hr. (% use) .. .0128

Cost to serve six people. .. .$0.2091

Or 3V£ cents each.

Boil the potatoes in their skins, pare, and when cold grate and meas- ure three cupfuls. Take one-half of the bread (which should be at least 24 hours old) and grate into the grated potatoes. Now take the other half of the bread and cut into tiny cubes, as for crotons, and add to the melted fat and fry until crisp and brown, and add to the potatoes. Next add flour, salt, nutmeg and well- beaten eggs. Work up to a smooth dough and roll into 12 round dump- lings. Have a large kettle half filled with rapidly boiling water and drop the dumplings in, and boil until they come to the surface, which will be about 15 minutes.

This will serve six people liberally and is such a substantial dish that much less meat will be eaten than when potatoes are cooked in any other way. — Mrs. Frank T. Barlow, 266 North Twenty-sixth street, Port- land, Or.

Potato Dumplings.

15 lbs. potatoes $0.3000

2 T salt 0016

2 c stale bread 0300

Wood fire, 1 hour (% use) .. .0143

Cost v. $0.3459

Will make three meals for six peo- ple.

Take quarter of the potatoes, cook, mash and put in oven to brown; toast and dice the bread; grate the balance of the potatoes, put through a sack,

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