TELEGRAM CONSERVATION COOK BOOK

Kaola Suuce.

1 c Karo syrup $0.0625

% c chopped raisins 0250

% c Kaola 0500

Fuel given above 0000

Cost of sauce $0.1375

Mix tog-ether 1 cup Karo syrup, % cup chopped raisins, ^4 cup Kaola, % cup water. Boil five minutes and serve warm. — Mrs. John E. Hinkle, Ninety-sixth and East Oak streets. R. R. 1, box 16y2, Portland, Or.

Mock Plum Pudding.

1 c carrots (grated) $0.0150

1 c raisins (chopped) 0500

1 c potatoes (grated) 0100

2 c rolled oats 0328

% c Engiish walnuts (chopped) .0625

1 c sugar 0417

Ms c suet 0375

1 t allspice 0083

1 t cinnamon 0083

Y4, t clove3 0021

1 t soda 0007

1 t salt 0003

Gas, one-third heat, 2% hours.. .0015

This will serve 12 people for. $0.2707 Or costs about 2% cents each. Mix all together and steam 2V2 hours. Serve with sauce made as fol- lows: Cost.

1 R T flour (2 T) $0.0018

1 T butter 0156

*4 c sugar 0104

1 t lemon extract 0292

2 c boiling water 0000

Cost $0.0570

Cost of pudding 2707

Total cost $0.3277

—Mrs E. E. Litscher, 587 East. Buffalo street, city.

English Plum Pudding.

1 lb. raisins $0.1500

1 lb. suet 1500

% lb. stale dried bread crumbs .0400

% lb. flour (whole wheat) 0141

5 eggs 2000

1 lb. dried currants (or dried

Oregon sweet cherries) 1500

y2 lb. shredded candied orange

peel (by-product) 0000

V2 lb. mixed (Oregon) nuts 1250

i/o nutmeg (grated) 0260

Vi Pt. grape (or loganberry)

juice (25c pt.) 1250

1 T Pearl shortening for greas- ing 0080

Wood, 11 hrs., & use 1122

About 6 lbs. of pudding costs.$1.1003

Or 1 lb. costs 18 1-3 cents.

Stone the raisins, if needed, mix them and the currants with the or- ange peel, sprinkle over the flour, and mix until each particle of fruit is well floured. Then add the nuts that have been blanched and chopped fine. Add the nutmeg, bread crumbs and chopped suet. Beat the eggs without separat- ing until light. Add the grape juice, pour this over the dry ingredients

and mix thoroughly. The pudding must be moist, not wet. Pack the mixture in greased molds, cover and boil or steam 10 hours. When done, remove the lids and allow the pudding to cool. When cold, put on the lids, wipe off the molds, and put them away. When wanted for use, re-heat by boiling or steaming one hour. This will keep for months, in fact it Is better and more digestible when old than when fresh. Serve with hard sauce or a fruit sauce.

We conserve flour, sugar, butter and lard here, use home-grown prod- ucts, and "save the crumbs." So this is surely as good a conservation recipe as we could find for a fine pudding and not very expensive at 18 cents per pound. — Mrs. S. T. R.

Plum Pudding.

1 c chopped suet $0.0750

2% c flour 0352

1 c molasses 0424

1 c sour milk 0063

2 t soda 0014

2 eggs 0800

14 t salt 0001

V2 c walnut meats 0625

V2 t cinnamon 0042

1 T Crisco to grease molds 0087

Grated rind of half a lemon

( by-product) 0000

Gas, 2 hours, one-third on 0140

Cost to serve 9 people $0.3298

Or 2 1-3 cents each.

Mix together the suet, raisins, mo- lasses, salt and spice; then add some milk and soda dissolved in the milk; next the flour and nuts. Mix all to- gether thoroughly and fill pudding molds two-thirds full; steam two hours. Serve with sauce No. 1. — Mrs. George Spencer, 1260 East Davis street, city.

Plum Pudding.

2 c bread crumbs $0.0300

1 c suet (chopped) 0375

1 c raisins 0625

1 c sugar 0417

IV2 c sweet milk 0402

1 ess 0400

1/2 t soda 0001

y2 t baking powder 0011

1 t cinnamon 0042

1 t nutmeg 0130

1 t cloves 0083

1 t allspice 0042

Fuel, wood and coal, 2 hours

(% use) 0408

Serves 10 people for $0.3236

Serve with whipped cream.

H pt. whipped cream $0.2000

1 oz. vanilla extract 0292

1 T sugar 0026

Cost of sauce $0.2317

Cost of pudding .3236

Total cost to serve 10 people. $0.5554 Or 5V2 cents each.

THE CONSERVATION OP SUGAR AND PATS

Dissolve soda in a little boiling- water and mix in order given. Steam two hours in well greased mold. Serve warm with whipped cream sauce. Hard sauce may be used if desired. I find whipped cream delicious with this pudding. — Mrs. M. C. Thronson, 790 M: E. Morrison st., Portland.

Conservation Plum Pudding:.

1 c bread crumbs $0.0150

2 c flour 0282

Ms c Crisco 0694

V2 lb. raisins 0750

1 c molasses 0424

1 c milk (condensed) 0646

1 chopped apple 0100

1 t soda in a little hot water. . .0007 1 t cloves 0083

1 t cinnamon 0083

Wood to steam 2V2 hrs. (Vz use) .0504

Cost of pudding $0.3723

Serve with sweet milk or the juice of home canned peaches is nice. This will make a large pudding, enough for about 10 people, at less than 4 cents for each. — Mrs. Grace A. Howard, 750 Kelly street, South Portland.

Christmas Pudding:.

2 c bread crumbs $0.0300

Vs c honey (35c pt.) 0850

1 c sweet milk 0268

1 t soda 0007

1 egg 0400

1 c chopped suet 0750

Yz lb, raisins (2 for 25c) 0650

% c walnut meats 0375

1 t cinnamon 0088

V4. t cloves 0021

Fuel, gas, one-third heat, 2 hrs. .0210

This will serve 8 people for. .$0.3919 Or a little less than 5 cents each. Dissolve the soda in the milk. Mix in the order given. Steam three hours in a well oiled mold. Serve warm with hard sauce for Christmas, fruit sauce for ordinary occasions, adding an unbeaten egg white when butter and sugar are creamed for hard sauce. Increase quantity nearly dou- ble, and is a great improvement.

Hard Sauce.

% c butter $0.0625

% c powdered sugar 0312

1 egg white 0200

14 t lemon extract 0073

Cost $0.1210

Fruit Sauce.

Cost. 1 pt. home canned fruit juice. .$0.0300

V2 T corn starch 0016

Fuel — Gas 5 minutes 0009

Cost $0.0325

Heat any kind of fruit juice, blend starch with a little water and add. Boil a few minutes and cool before serving. — Mrs. John Oatfield, Milwau- kee, Or.

Cheap English Plum Pudding:.

V2 pkg- seeded raisins $0.0750

V2 pkg. currants 0750

Orange or lemon peel 1000

iy2 teaspoons each ground cin- namon and allspice 0249

Nutmeg 0195

3 eggs (now 60c doz) 1500

Little vanilla 0292

10 grated almonds 0500

1 c brown sugar, to taste 0417

Heaping teaspoon baking soda

dissolved in warm water 0007

% cup bread crumbs 0111

Enough flour to make firm, 1 c .0141

Cup molasses, dark 0424

Cup beef kidney suet 0500

Gas to boil pudding 0280

Cost $0.7116

Chop suet, raisins, currants and peel fine, then add spices, almonds, baking soda, bread crumbs, flour, vanilla and molasses. Mix well and put in bag. Tie bag about 2 inches from pudding. Place a crockery dish under pudding in pot to keep it from burning and cover with water. Boil four hours.

Sauce. — Take the water that is left in pot, about a cupful, and add a little cornstarch and vanilla and let cook until thick in double boiler. — Mrs. W. M. M., 429 Main st., city.

Christmas Pudding-.

Cost. Sweet potatoes $0.0500

1 T Pearl shortening 0080

2 T canned milk 0080

V2 c chopped nuts 0625

2 T chopped raisins (seeded).. .0062

2 T honey (strained) 0218

% t nutmeg .0021

V* c cinnamon 0021

1 egg yolk, half egg 0200

Gas, 20 min., oven 0085

Cost to serve 6 persons $0.1892

Cost for each, 3 cents.

Boil enough sweet potatoes to make a pint when mashed, with one tablespoonful of butter substitute, two tablespoonfuls of canned milk, the well beaten yolk of one egg; add to this one-half cup of chopped nut meats, two tablespoonfuls of chopped raisins, two tablespoonfuls of honey: the spices and one tablespoonful of cider or fruit vinegar; beat well and bake in an earthen dish in a slow oven about 20 minutes; serve hot or cold; if hot serve with vanilla sauce; if cold serve with marshmallow cream. — Mrs. W. S. Roberts, 1310 Clay street, city.

Vanilla Sauce.

V2 c butter substitute $0.0694

% c Karo (white) • 0156

% c sugar 0104

4 T canned milk 0160

1/2 t vanilla 0146

Total cost $0.1260