TELEGRAM CONSERVATION COOK BOOK

Pig Pudding: (Excellent).

Mrs. Latimer says:

"I am sending- you two of my fa- vorite desserts. The fig- pudding should be served warm, as it con- tains suet, which cannot be eaten cold. The pineapple puff is an excel- lent cold dessert, and if I may know just when it will be sampled, will be glad to send you a 'proof'."

1 c molasses $0.0402

1 c milk 0268

2y2 c flour 0211

iy2 c chopped suet 0938

1 t soda 0007

1 t salt .0003

1 pt. chopped figs 1500

2 eggs 0800

Fuel, wood, 2 hrs (% use) .. .0408

Cost $0.4537

Add eggs to molasses, then milk, suet and flour into which has been well mixed the salt and soda, lastly add the figs. Serve with the follow- ing sauce:

Pudding: Sauce.

y2 c pulverized sugar $0.0208

1 egg 0400

V2 pt. whipping cream 1500

Flavoring, 1 t vanilla 0292

Cost of sauce $0.2200

Cost of pudding 4537

Cost of pudding and sauce. .$0.6737

Serves 8 people.

Cost for one portion, 8V2 cents. —Mrs. Hugh Latimer, 768 Johnson street, city.

(This pudding is not very econom- ical, but is a good conservation re- cipe, except the sauce. I wonder if honey could not be used in place of sugar in some way?)

Poverty Pudding.

Mrs. Schellberg says: I am sending you a recipe for Poverty pudding and I think it is very good considering the material used.

9 state biscuits $0.0300

% 4 sa,t 0001

Y2 c molasses 0212

Vz c raisins 0250

Ys t cinnamon 0010

1 t vanilla 0292

IT butter 0156

Wood fuel y2 hour (% use) .. .0306

Cost of pudding $0.1527

Pudding: Sauce. Cost.

% c raisins $0.0250

2 T sugar 0052

V4, t salt 0001

1 c water 0000

1 t vanilla 0292

1 T cornstarch 0016

1 T butter 0156

Wood fuel 10 min. (% use) 0034

Cost of sauce $0.0801

Cost of pudding .1527

Total cost $0.2328

Take 9 stale biscuits, toasted well. Split them in two; pinch salt; V2 cup sugar or molasses; V2 cup raisins; cin- namon and vanilla. Put in baking dish, add cold water so you can see it. Dot with butter; bake 1V2 hours in slow oven for one hour.

Sauce for Above. — x/2 cup raisins sent through chopper, 2 tablespoon- fuls sugar, pinch salt, 1 cup water, vanilla, 1 T cornstarch, piece butter size walnut. Mix and cook till it thickens.— Mrs. O. G. Scheelberg, 159 Coast st., Salem, Or.

Date Pudding:.

% lb. dates @ 25c lb $0.1250

3 T Oleo @ 35c lb 0327

y2 c molasses 0212

V2 c milk 0134

1 2-3 c whole wheat flour 0246

y2 t soda 0004

*4 t cloves 0020

% t nutmeg 0032

% t cinnamon 0020

14 t salt 0001

Electric current \y2 hours .. .0020

Total $0.2266

Stone dates and cut in small pieces. Melt Oleo, add molasses and milk. Mix and sift dry ingredients and add to butter mixture; add dates. Pour into greased mold and cover with greased paper. May be served with lemon sauce or cream. — Mrs. A. H. Pope, 1285 East Twentieth street, South, city.

Happy Thought Pudding.

2 c bread crumbs $0.0300

% c dark molasses 0318

2 c milk 053fi

1 egg 0400

1 c raisins 0500

% t soda, dissolved in milk . . .0006

1 t cinnamon 0083

y2 t cloves 0042

% t salt 0001

Wood fuel, 2 hours (y2 use) .. .0408

$0.2594 Bake two hours in closely covered tin; serve with hard sauce. — Amy B. Westbrook, 1540 Salem avenue, Al- bany, Or.

(This recipe saves the crumbs, saves sugar by using New Orleans molasses and raisins and has no fat, so it is surely a good conservation recipe.)

Brown Pudding.

2 c coarse bread crumbs $0.0300

1 c flour 0141

1 c molasses 0424

1 c cold water 0000

1 c seeded raisin and currants .0500

1 egg 0400

Yz t soda 0003

1 t Crisco for greasing 0029

Gas, 1-3 heat, 2 hours 0140

Serves 12 at $0.1937

Or $0.0161 each.

THE CONSERVATION OF SUGAR AND FATS

Mix in the order given, dissolve soda in about 1 T hot water before adding-. Steam 2 hours. The above is our favorite pudding and is delicious and economical.

Sauce for Pudding:.

1 c sugar $0.0417

y2 c butter 1250

1 egg 0400

Vz t vanilla extract 0146

2 T hot water 0000

Total $0.2213

Beat sugar and butter to a cream. Add beaten egg and vanilla. Just be- fore serving add 2 T hot water. — Mrs. E. J. Dixon, 1599 Elmore street, city.

Steamed Pudding.

This is a very cheap pudding which always passes for an expensive one, and the amounts of "conservation materials" used are very small. One- half cup of chopped nuts may be sub- stituted for the butter, but it brings the cost up. A little salt should be added.

2 c bread crumbs $0.0300

V2 c flour 0070

1 c sour milk (buttermilk pr.). .0094

1 c raisins 0500

1 t soda 0007

1 t cinnamon 0083

Vs t nutmeg 00fi5

V2 t cloves 0041

2 T sugar 0052

2 t melted butter 0064

Wood, 3 hours, % use 0428

Six generous slices $0.1704

Or less than three cents each. Grind bread and raisins, sift spices with flour, dissolve the soda in the milk, add butter last. Melt butter in pound can in which pudding is steamed, thus greasing it. Place can, uncovered, in kettle with tight lid, partly full of boiling water. Do not lift lid until done, then dry pudding in oven a few minutes. Use any favorite sauce, but the most econom- ical is:

Fruit Sauce.

Cost. 1 pt. berry juice (home canned) $0.0300

y2 T cornstarch 0008

Wood, 10 min., % use 0019

Total $0.0327

— Mrs. Elbert Smith, Cottage Grove, Oregon.

Here is the Widow Bedott's pud- ding, mentioned previously, that came to us unsigned. It is also a splendid conservation recipe, which no one need hesitate to own:

Widow Bedott's Pudding.

1 lb. raisins $0.1500

1 c suet 0375

1 t cinnamon 0083

1 c milk 0268

2 c flour 0282

2 t baking powder 0042

% t salt 0001

Fuel for baking (^ use) 0170

$0.2721 Fry suet till meat is brown; save grease for drippings; put 1 cup crack- lings through the food chopper, mix all together, putting raisins in on the flour. Bake and serve hot with any fruit juice sauce.

Rice Pudding.

3 pts. milk $0.1605

3 T rice 0095

1 T oleo, <g> 35c per lb 0109

xh c chopped preserved ginger .0500

hi c syrup from ginger 0500

Electric current, low 2 hours.. .0012

Total $0.2821

Wash rice and add to milk, add oleo, ginger and syrup. Bake very slowly for 2 hours. Stir 3 or 4 times during baking, but do not stir the last half hour it is in oven. Mrs. A. H. Pope, 1285 East Twentieth street, South, city.

Rice Pudding.

2 eggs (cooking) $0.0800

2 c cooked rice 0228

Yz c sugar 0208

1 c milk 0268

1-3 lb. raisins 0500

% t nutmeg 0065

Fuel, y2 hr. (y2 use) firwood .0102

$0.2171 Beat eggs, add other ingredients and bake xk hour. Serve with

Sweetened Milk.

Cost. 1 c milk $0.0268

1 T sugar 0026

% t nutmeg 0002

$0.0296 Cost of pudding 2171

Total cost $0.2467

— Mrs. H. H. Barnes, Ridgefield, Wash.

Old-Fashioned Rice Pudding.

Simple but nourishing, especially good for children.

2 nts. fresh milk $0.2140

3 T rice (V8 lb.) 0195

4 T sugar 0104

Vo c raisins 0950

% t of salt 0001

Slow oven 3 hrs. (% use) 0429

For 8 portions $0.3119

Or about 4 cents each.

This should be served cold and re- quires no sauce. Wash rice thorough- ly and if convenient soak it for a while in the milk before baking. Stir down as skin forms on top. Do not allow to brown until nearly done. If