TELEGRAM CONSERVATION COOK BOOK

Raisins and Cranberries.

Two quarts cranberries, one pint raisins, two pounds sugar, one quart water. Cook in a stone crock until the berries are well broken; don't allow them to burn. Then pour out to cool.

(Try this, using- two quarts corn syrup instead of the two pounds of sugar and one quart of water. I be- lieve it would make a fine sauce or pie, and if we can use raisins for sweetening- that will help out on the sugar.)

Apples With Raisins.

Take a dozen tart apples, pare, core an<j quarter, thoroughly clean one- quarter as many raisins as apples. Pour over the raisins one quart of boiling water and let stew until they are well swollen, then add the apples and cook until tender. No sugar will be needed.

Baked Apples.

Select nice tart apples, wipe clean and bake in a moderate oven until done; bake slowly. When desiring to serve with milk or cream, use sweet apples.

Baked Sweet Apples.

Select nice sweet apples, wipe them well, fill a dish nearly to the top with the apples, first quartering and cor- ing them, but do not pare them. Set the vessel into a kettle of water or a steamer, and steam until ner.rly soft; then place the vessel containing the apples in the oven, covering it with a plate. Let them bake until the juice is nearly absorbed; take out and serve with milk or whipped cream.

Dried Apples.

Soak over night dried apples and stew with raisins. This makes a pal- atable dish or pie.

Cranberries and Sweet Apples.

Stew together equal parts of cran- berries and sweet apples, wash, rub through a colander to remove the skins; a little sugar may be used to sweeten, but it makes a very palat- able sauce without it.

Baked Bananas.

Select large red bananas, take the skin off from one section of the bananas, and loosen the skin from them; put a row in a dripping pan, with the side up from which you took

the peeling; sprinkle on a very little sugar, and bake one-half hour in a quick oven.

Stewed Raisins.

Wash, then soak several hours in cold water a pint of good raisins, cook them in the same water in which they were soaked. Do not let them boil, but place them on the back of the stove and let them simmer until the skins are tender. Three or four figs, chopped fine, cooked with the raisins gives a richness to the juice.

Some Fruit Desserts.

Third Prize.

For the best dessert, aside from the two above (and cakes and confection- ery)— like ice cream, ices, fruit, gela- tines, etc., also made on conservation lines, was won by a new visitor, Clar- issa Johnson, with a splendid conser- vation recipe.

Apple Mint Freeze.

(Will serve four people.)

2 c sifted apple sauce $0.0400

y2 c honey 0875

3 sprigs mint (from garden).. .0000

Ice to freeze 0500

Rock salt 0200

Price of 1% pints $0.1975

Or 5 cents each for four people.

Let mint stand in hot sauce for five minutes, strain, add honey; when cold pour into quart mold and freeze. — Clarissa Johnson, 525 Sixteenth street, city.

(Our judge said "apple mint freeze seems good for a summer dessert and seems original.)

Apple Porcupine. Cost

6 medium-sized apples $0.0600

1 T raisins 0031

1 T nuts, walnuts 0078

Electric current, 30 minutes . . .0007

% c sugar 0104

% c boiling water 0000

1 oz. cocoanut 0121

Electric current 8 minutes 0024

Total $0.0965

Pare and core apples, fill centers with raisins and nuts, bake until ten- der, about % hour. Now put sugar and water in the pan, heat until melted, cook 5 min., cover apples with

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THE CONSERVATION OF SUGAR AND FATS

sauce and rroll in cocoanut. Serve with cream. — Mrs. A. H. Pope, 1285 East Twentieth street South, city.

Stuffed Prunes.

1 lb. prunes $0.1250

Va. lb. marshmallows 1000

xk c sugar 0208

Gas, 15 minutes 0028

Serves 10 at a cost of $0.2486

Or $0.0248 each.

Soak prunes 24 hours, then steam 15 minutes. Remove seeds while hot and stuff with marshmallow. Put 4 stuffed prunes in each individual dish and sprinkle 2 teaspoonfuls of sugar over the top. Serve with whipped cream. Very good and healthful, too. ■ — Mrs. E. J. Dixon, 1599 Elmore street, city.

Date Whip.

Cost. 1 lb. dates $0.2500

3 egg whites 0600

Gas, 1-3 heat, 20 min 0023

Gas to bake, moderate heat, 45

minutes 0194

Six generous portions at ...$0.3317

Or $0.0552 each.

Remove seeds from dates, nearly cover with cold water and boil till thoroughly done. Mash and cool. Whip whites of three eggs stiff — fold them in carefully (don't beat). Bake in greased pudding dish or saucepan 45 minutes. Serve cold with whipped cream. Do not have oven too hot. This is better if made the day before using and will keep a week or more. It is high in food value, also. — Mrs. E. J. Dixon, 1599 Elmore street, city.

Date Surprise. Cost

1 T butter $0.0156

1 c sugar 0417

2 pints milk (1 quart) 1070

4 T cornstarch 0064

1 c dates (pitted and chopped) .1000 % t vanilla extract 0146

Serves five people at $0.2853

Or 5% cents each.

Put one tablespoonful butter, sugar and milk into saucepan and bring to boiling point. Add the cornstarch, moistened with a little of the cold milk, and cook eight minutes, stirring constantly. Add the dates and the vanilla. Mix and pour into sherbet glasses. "When cold decorate with stoned dates. Serve with a little cream if you wish, but is good with- out.

Strawberry Foam,

Cost. 1 qt. strawberries (two boxes

when cheap) $0.2000

1 c sugar 0417

2 egg whites (equals 1 egg) . . .0500

V2 c cream 0800

2 t sugar 0018

Total $0.3735

Serves 6 people at about 6%c each. — Mrs. Thyng.

This fruit dessert is to be served with cake.

Banana Cream.

Cost. 3 bananas (25c doz.) $0.0625

2 c milk (skim) 0125

Vz c sugar 0208

3 eggs 1500

1 T corn starch 0016

2 T sugar 0052

Gas, 5 minutes 0010

Enough for 4 people, costs. .$0.2736

Or 6% cents each.

Slice the bananas and arrange in a glass dish. Make a cream of the milk, % c sugar and yolks of eggs. Bring to boiling point and add the corn starch wet in a little of the cold milk. Boil till it thickens. Let cool and pour over the bananas. Beat whites of eggs stiff, adding 2 T su- gar and pile on top. It may be slightly browned in oven if desired. — Mrs. G. L. Lindsley.

Steamed Custard.

1 egg $0.0400

1 T sugar 0026

1 c milk 0268

y8 t salt 0001

% t nutmeg 0016

Cost $0.0711

For two, $0,035 each.

Directions — Beat egg, add milk and sugar, add salt and nutmeg. Place custard cups or jelly glasses filled within half an inch of the top in a steamer and steam 15 minutes. — Mrs. F. W. Kruse, 131% East Eighteenth street, city.

Coffee Custard.

1 pint milk $0.0535

% c Karo corn syrup 0468

3 eggs 1200

1 c strong coffee 0094

1 T cornstarch 0016

Cost $0.2313

Heat milk and Karo to boiling point. Add the eggs, well beaten, the hot coffee, and the cornstarch mixed till smooth with a little cold milk. Stir till it thickens. Pour into glasses. When very cold serve with the fol- lowing sauce:

Mock Cream.

2 t cornstarch $0.0010

2 T sugar 0052

1 pint scalded milk 0535

1 t vanilla 0292

Whites of 2 eggs 0400

Cost of sauce $0.1289

Cost of pudding 2313

Total cost of pudding $0.3602

Mix the cornstarch and sugar, and cook in the hot milk 10 minutes.