TELEGRAM CONSERVATION COOK BOOK

Recipes Required.

Desserts, pastry, pudding's, ices, etc., endeavoring to conform all recipes to Mr. Hoover's requirements as nearly as possible.

A puzzle for all Portland house- wives to solve for themselves and all other women, is to save the fats, save the sugar, and yet give us recipes for good desserts.

First Prize.

For the best pie made as above, con- serving as the food administration suggests, without regard to economy.

This prize was won by Mrs. Spen- cer, with the following pie (of which

1 ate a large part myself and found it as delicious a pie as I ever tasted):

Blackberry Pie (Large).

Cost. iy2 c flour $0.0211

2 T homemade compound 0312

% t salt 0001

% c water (very cold) 0000

Blackberries (home canned)... .0900

2 T flour ...... 0018

1 T milk 0017

Gas, 20 minutes 0085

Cost $0.1544

The pie crust is made the same as for apple pie. When the pie plate is lined, put the flour in; then the blackberries. Roll out crust for the top. Make leaves on the top by prick- ing with a fork, moisten edges of the lower crust with cold water, put on the top crust, press together, brush over with milk and bake in a moder- ate oven 20 minutes. — Mrs. G. Spencer, 1260 East Davis street, city.

Here is the crust recipe from Mrs. Spencer's apple pie, which was ex- cellent:

Pie Crust.

Sift the flour and salt together, rub the shortening in with tips of fingers till it is fine like crumbs; now take out one-third of the mixture, mix the remaining part with the water (with a silver knife) ; turn out on a floured board, roll about one-quarter of an inch thick, sprinkle with some of the dry mixture, roll again, continue this process till all is used up; be sure to handle lightly; pare and core the ap- ples; cut in thin slices, fill the lined pie plate, sprinkling the sugar and spices between, moisten the edges with cold water, put on the top crust and press together with a fork, brush over with milk and bake in a moder- ate oven. — Mrs. George Spencer, 1260 East Davis street, city.

Green Currant Pie.

Gather currants when fully grown or just before they turn red; mix 1% T of flour with 1 c sugar and 2 c currants for one large pie. Bake with upper crust.

Green Gooseberry Pie.

1% c gooseberries, 1 c sugar, 1% t flour. Bake with upper crust. — Mrs. W. W. Williams, 1411 Rodney ave., city.

Crustless Pie Recipes.

Mrs. Moran says: Inclosed you will find some crustless pie recipes, which

1 am sure will be appreciated by those who are trying to conserve. No. 1. Fill a granite or aluminum pie pan with finely sliced apples of nice cooking variety. Make batter as for pancakes except stiffer and use 1 tablespoonful of shortening. Spread over apples, bake in moderate oven till apples are tender. The pan should be well greased before putting apples in. When done turn pie up- side down on plate; this can be done by placing plate upside down on pie, then turn over. Sprinkle sugar and dust cinnamon with a few bits of butter over. This is splendid eaten while warm and is good cold.

Apple Pie.

Line pie pan with a good crust made as other crusts, adding a tea- spoonful of baking powder. Use ap- ples that cook readily, quarter and place in order in the pie — that is, place the quarters around and around until the pie is filled, having one layer. Blend one-half cupful of sugar with 2 tablespoonfuls flour. Dis- solve with cold water, then fill cup with hot water. Pour over apples; place bits of butter and a dash of nutmeg over pie and bake moderate- ly. There should be enough of the dressing to come well over the ap- ples.— Mrs. C. Moran, Jennings Lodge, Or.

Apple Pie (Large).

iy2 c flour $0.0211

1-3 c compound (home-made) . .0200

% t salt 0001

% c water (very cold) 0000

5 cooking apples 0500

2 T brown sugar 0036

y2 t cinnamon 0052

V2 t nutmeg 0065

1 T milk 0017

Gas, 25 minutes 0106

Cost $0.1188

THE CONSERVATION OF SUGAR AND PATS

Sift the flour and salt together, rub the shortening in with tips of fingers till it is fine like crumbs; now take out one-third of the mixture, mix the remaining part with the water (with a silver knife) ; turn out on a floured board, roll about one-quarter of an inch thick, sprinkle with some of the dry mixture, roll again, continue this process till all is used up; be sure to handle lightly; pare and core the ap- ples; cut in thin slices, fill the lined pie plate, sprinkling the sugar and spices between, moisten the edges with cold water, put on the top crust and press together with a fork, brush over with milk and bake in a mod- erate oven. — Mrs. George Spencer, 1620 East Davis Street, City.

Dried Apple Pie.

Dried apples should be soaked over night, then stewed in just enough water to cover them for two or three hours. When soft, put through a coarse colander; season to taste with sugar and cinnamon, and bake open face or cross bars.

For one pie, take:

2 c apple sauce.

Vz c sugar.

1 t cinnamon.

2 c dried prunes prepared the same as dried apples.

Make a most delicious pie.

Bake with one crust or cross bars. —Mrs. W. W. Williams, 111 Rodney Avenue, City.

Lemon Pie. Cost.

3 eggs, yolks, @ 60c per doz. . $0.1500

2-3 c sugar 0278

1% lemons 0436

2 2T water 0000

Electric current, 30 min .0085

Total $0.2299

Beat eggs slightly, add sugar, lemon juice and grated rind and water. Bake in moderate to slow oven about 30 min. Cover with the following:

Meringue. Cost

3 eggs, whites (priced above). . $0,000 % c powdered sugar, @ 3 lb.

for 25c. .08 1-3 per lb 0312

V". t lemon extract 0146

Electric current, 8 min .0024

Total $0.0490

Beat whites until stiff, add 1 T su- gar gradually, beat well; fold in re- maining sugar and extract. Bake 8 minutes in a moderate oven.

1 c water $0.0000

M c rice 0113

Vs t salt .0001

Extra cost of crust $0.0114

Pie filling costs \ 2299

Meringue costs .0490

Cost of one lemon pie $0.2903

After first 5 min. cook in double boiler. Press boiled rice into shape in pie pan and let stand until it jel- lies. Pie should be served cold.

Dates or raisins added to lemon gelatine (plain) or plain tapioca make pudding that saves sugar. — Mrs. A. H. Pope, 1285 East Twentieth street South, city.

Fluffy Pumpkin Pie Filling.

1 c sieved pumpkin $0.0200

1 egg (cooking) 0400

Vz c brown sugr 0200

V4, c cinnamon 0041

V4, t cloves 0041

M t vanilla 0073

% c hot milk 0201

Pinch salt ( % t) 0001

Cost of filling for 1 pie $0.1157

Mix 1 cup sieved pumpkin, 1 tea- spoonful melted butter, % cup brown sugar, spices, salt, vanilla and % cup hot milk. Add the beaten yolk of 1 egg and stir rapidly for a few min- utes. Have ready the pie pan lined with short dough. Just before turn- ing the mixture into the pan beat the white of 1 egg until very stiff and stir into it. Sprinkle with a wee bit of nutmeg and bake in a quick oven. This recipe is unusually light and savory. It involves a new idea which will not be found in ordinary cook book ways of making pumpkin pie. — Mrs. W. S. Roberts, 1310 Clay street, city.

(This recipe is undoubtedly deli- cious— but is it a conservation recipe, or an economy recipe? I wonder if honey could not be used for sweeten- ing pumpkin pie!)

Pumpkin Pie. Cost.

lVz c pumpkin rubbed through

the colander $0.0375

l1^ c milk 0402

1 c cream 1000

Vz c sugar 0208

2 eggs 1000

% t ginger 0010

Vs t cinnamon OOli)

y8 t nutmeg .0020

Cost of one pie filling $0.3025

Mix the above ingredients thorough- ly and pour into a deep pie pan lined with a good, rich crust. Serve 'with whipped cream. — Mrs. Elias Brong.

Pumpkin Pie. Cost.

2 c cooked pumpkin $0.0250

1 c molasses 0424

1 T melted Kaola 0124

1/2 t salt 0001

Vz c sweet milk 0134

1 T mixed spices 0250

1 t vanilla flavoring 0292

2 eggs .0800

Makes two pies $0.2275

Pastry. Cost.

2 c flour $0.0282

1 c Kaola 2000

1 t salt 0003

Va. t baking powder 0005

Cost of crust $0.2290

Cost of pies „^2^L5

$0.4565 Or nearly 23 cents each-. Enough ice cold wa^er to barely