Skip to main content

Full text of "An all-western conservation cook book;"

See other formats 


TX 

7/5" 


■c^   TELEGRAM 

onservation 

COOK 
OOK 


Published  by 

Portland's  Fastest  Growing 
Newspaper 


\}(p 


■: 


i 


An  All -Western 

Conservation 

Cook  Book 


CONTAINING  ALL  THE 
TABLES,    RECIPES    AND 

IMPORTANT   ITEMS 
DISCUSSED     IN      AUNT 
PRUDENCE'S     KITCHEN 
DEPARTMENT    OF  THE 
EVENING  TELEGRAM 


COPYRIGHTED   1917 

MODERN   PRINTING  ft  PUBLISHING  CO. 

PORTLAND,  OREGON.   U.  S.  A. 


By 

Aunt    Prudence 

Mrs.  Inie  Gage  Chapel 
December  15,  1917 


MORAL 

MATERIALS  AND  MONEY 

si  S  each  little  recipe  in  this  book  is  found  to 
^/j_  provide  its  quota  of  economy  in  materials 
==  promoting  saving  by  preventing  waste — 
we  hope  that  you  may  also  be  able  to  read  that 
lesson  of  financial  thrift  which  is  contained  be- 
tween the  lines,  and  that  this  latter  type  of  con- 
servation may  benefit  you  individually  as  does 
the  former  contribute  to  the  welfare  of  your 
country,  nationally. 

Let  the  sum  total  of  your  efforts  to 
conserve  materials  and  money  be 
represented  by  a  GROWING  SAV- 
INGS ACCOUNT  at  the  Northwest- 
ern National  Bank,  Northwestern 
Bank  Building,  Portland,  Oregon. 


Telephone  Your 

Want  Ads 

to  The  — — =^^= 
Evening  Telegram 

Broadway  200  A  6701 

©CI.A492088 
•JAN  23  1918 


h 


+ 


Introductory 


Portland,  Or.,  Aug.  31,  1917. 

Dear  Friends:  Of  recipe  books  and 
columns  of  recipes  in  the  newspapers 
and  magazines,  just  now  there  truly 
are  no  end,  so  that  I  would  not  have 
the  courage  to  present  anything  more 
along  the  usual  lines  for  your  atten- 
tion, but  I  believe  we  have  something 
very  helpful,  as  I  know  we  have 
something  absolutely  new  to  present, 
in  a  plan  for  accurate  pricing  of  all 
recipes,  with  other  helpful  ideas. 

My  desire  is  to  start  a  new  depart- 
ment, not  of  scientific  cooking  to 
teach  all  women  the  new  domestic 
science  and  cooking  school  ideas  of 
cooking,  valuable  as  these  are,  for 
these  are  now  so  well  presented. 

"We  want  to  present  not  the  new  sci- 
ence, but  the  old  art,  to  gather  and 
publish  the  old  tried  recipes  of  things 
that  mother  used  to  make — the  es  - 
sential,  nourishing  things  that  we 
older  women  have  cooked  for  years 
in  our  own  families,  and  that  we 
know  kept  our  husbands  well  and 
gave  us  happy  and  well  developed 
boys  and  girls — and  especially  such 
of  these  as  are  the  least  expensive. 

Our  cook  books,  and  the  recipes 
copied  from  them  which  are  published 
in  the  papers,  were  all  written  for 
times  of  plenty,  and  not  only  are  un- 
necessarily expensive  ingredients 
used  in  them,  but  all  things  that  are 
the  least  imperfect  are  rejected,  leav- 
ing us  with  much  of  our  war  gardens 
unused.  We  must  teach  one  another 
to  cook  economically,  to  utilize  all 
the  by-products,  and  with  our  econ- 
omy we  must  not  sacrifice  food 
values,  or  palatability  which  is  es- 
sential that  our  families  eat  the  food 
we  cook  and  keep  well.  We  all  know 
that  simple,  plain  fare,  perfectly 
cooked,  is  what  really  keeps  us  in 
robust  health,  but  while  we  have  a 
general  idea  of  what  recipes  are  the 
cheapest,  we  don't  know  absolutely 
what  any  of  them  really  cost.  For 
the  very  first  time,  so  far  as  I  know, 
we  are  going  to  produce  a  collection 
of  recipes  of  all  kinds,  whose  exact 
cost  per  person  is  worked  out,  so 
that  we  may  know  absolutely,  not 
only  what  each  meal  costs  us,  but 
the  comparative  cost  of  all  the  recipes 
we  use. 

You  would  not  want  to  feel  that  the 
ingredients  of  your  prescription  put 
up  at  the  drugstore  would  ever  vary 
in  the  slightest  degree.  Recipes  may 
be  just  as  exact,  and  it  is  possible  to 
figure  out  the  cost  of  the  ingredients 
oi  each  recipe.  I  will  do  that  now, 
at  the  present  high  prices,  for  the 
main  items  in  use.  We  will  print  very 
valuable    tables    of    all    measures    an] 


weights  used  in  cooking,  and  later  all 
common  ingredients  of  cooking  priced 
so  that  it  will  be  very  easy  for  us  ail 
to  get  the  absolute  cost  of  each 
recipe. 

If  the  good  housewives  of  the  West 
will  feel  it  their  patriotic  duty  to  help 
us,  by  figuring  out  some  of  their  tried 
recipes  that  they  like  well  enough  to 
use  often,  and  send  them  in  to  help 
other  women,  we  will  have  a  collec- 
tion of  recipes  that  we  will  all  prize 
most  highly.  This  may  be  truly  your 
bit,  and  as  helpful  to  your  country  as 
anything  you  can  do.  Nothing,  at  any 
time,  is  as  vital  to  the  life  of  a  na- 
tion as  food,  and  we  are  told  just, 
now  by  our  president  and  Mr.  Hoover 
that  we  women  may  play  a  very  reaJ 
part  in  winning  this  awful  war 
through  our  conservation  of  food. 
Some  of  us  housewives  and  home- 
makers,  who  have  brought  our  tra- 
ditions of  thrift  from  barren  New 
England,  understand  how  to  do  this 
better  than  the  women  who  have 
grown  up  in  this  warm,  luxuriant 
garden  land,  the  fertile  Willamette 
valley.  Now  is  our  chance  to  help, 
let  us  all  heed  the  call. 

I  am  not  a  newspaper  writer.  I 
come  from  my  home  to  this  work  be- 
cause I  sincely  believe  it  will  be  a 
great  and  much  needed  benefit  to  all 
women.  I  believe  I  have  these  de- 
cided   qualifications    for    the    work: 

First — Accuracy.  I  can  assure  you 
that  every  figure  presented  to  you, 
both  in  the  tables  of  weights  and 
measures  and  in  the  price  values,  will 
be  absolutely  correct  and  reliable. 
These  will  not  be  just  figures  copied 
from  a  book,  but  they  will  be  worked 
out  and  most  carefully  verified  by  me 
before  they  are  printed,  so  that  you 
can  rely  upon  them  in  every  instance. 

Second — Originality.  While  it  is  as 
true,  of  recipes,  as  of  anything  else, 
that  there  is  nothing  new  under  the 
sun,  and  that  the  standard  propor- 
tions and  relations  of  all  cooking 
were  absolutely  determined  long  ago, 
yet  we  are  now  considering  these 
standards  from  a  new  angle.  We  are 
challenging  all  recipes  to  show  their 
worth  in  food  value,  and  that  they 
bring  the  price  of  food  inside  our  in- 
comes as  well  as  that  they  please  our 
palates,  which  has  been  the  sole 
standard   too   long. 

No  one  has  tried  to  tell  us  accu- 
rately what  each  recipe  really  does 
cost  before.  This  will  be  original 
work  for  us  all.  I  am  finding  out  the 
exact  and  comparative  cost  of  our 
fuels  here  now,  of  different  kinds  of 
wood,  of  gas  and  electricity.  When 
we    get    that    we    will    have    a    Bread 


Contest  and  be  able  to  tell  our  city 
fathers,  who  are  working'  on  the 
standardizing'  of  the  price  of  a  one- 
pound  loaf  of  baker's  bread — just 
what  a  first-class  one-pound  loaf  of 
home-made  bread  really  costs.  Other 
contests  will  follow  each  week. 

We  have  an  ideal  medium  through 
which  to  express  ourselves  in  The 
Telegram.  It  reaches  the  great  mid- 
dle class,  to  which  most  of  us  belong 
more  exclusively  than  any  other  pa- 
per here.  It  has  ideas  and  ideals.  It 
is  most  generous  in  the  space  and 
money  it  is  willing  to  contribute  to 
make   this  work   a   success. 

But  the  real  opportunity  for  help- 
fulness lies  with  you.  I  will  get  your 
amounts,  classify  and  arrange  what 
you   send  in,   and  give   what   I   can   of 


my  own  with  yours,  but  I  know  that 
a  great  rich  mine  of  experience  and 
ability  is  lying  unused  for  the  public 
good  among  the  real  homes  of  this 
home  city,  and  I  call  on  you  women 
now  to  unselfishly  put  yourselves  to 
some  little  trouble  if  necessary  to 
help  the  new  housekeepers  and  the 
inexperienced  ones  who  want  to  cook 
economically,  but  don't  know  how  and 
have  no  place  to  learn,  as  well  as  to 
confer  mutual  benefit  on  each  other. 
Let  us  respond  to  our  president's 
appeal  to  us,  follow  the  suggestions 
of  Mr.  Hoover,  and  help  our  beloved 
country  to  win  this  great  war  "to 
make  the  world  safe  for  democracy." 

Yours  Most  Sincerely, 

AUNT  PRUDENCE. 


Our  Conservation  Work 

Is  Done  Under  the  Following 
Divisions 


I.     The  Conservation  of  the  Fruits  and  Vegetables  of  our  War 
Gardens. 

II.     The  Conservation  of  Bread. 

1.  By  flour  or  meal  substitutes  for  wheat. 

2.  By  cooked  meal  or  potato  substitutes. 

III.  The  Conservation  of  Meats  by — 

1.  The  use  of  Meat  Substitutes. 

2.  The  economical  use  of  meat  itself. 

IV.  The  Conservation  of  Fats  and  Sugars,  in — 

1.  Pastry 

2.  Puddings 

3.  Some  other  desserts. 

4.  Cakes 

5.  Confectionery 

V.     Some  Lunch  Menus  for — 

1.  School  Children 

2.  Men  and  Women  in  Offices 

3.  Men  doing  heavy  outdoor  work. 

4.  For  parties,  picnics,  evening  entertainments,  etc. 

VI.     Some  Holiday  Dinner  Menus. 


THE  IDEAL  COMBINA- 
TION STEAM  COOKER, 
BAKER  AND  CANNER. 

Takes  all  the  worry  out  of 
your  cooking.  Just  think  of 
placing  a  dozen  different  dinner 
dishes  into  the  cooker  at  one 
time  and  FORGET  ALL 
ABOUT  IT  UNTIL  THE 
WHISTLE  CALLS  YOU— with 
perfect  confidence  that  every 
dish  will  be  wonderfully  cooked. 

All  the  flavor  and  food  value 
of  the  foods  is  saved.  Vege- 
tables, fruits  and  meats  are 
canned  and  all  done  over  one 
burner  of  any  stove,  any  kind 
of  fuel.  Foods  retain  their  full 
weights,  are  canned  without 
breaking  up  and  will  last  for 
years  and  years. 

It  not  only  cans  but  cooks 
full  meals  and  the  food  is  bet- 
ter cooked  and  the  saving  is 
tremendous. 

There  is  no  evaporation.  Foods 
weigh  the  same  when  cooked  as 
before. 

The  cheaper  cuts  of  meat  and 
less  expensive  foods  are  made 
as  tender  and  delicious  as  the 
more  expensive  cuts  of  meat 
and  the  higher  priced  foods 
cooked  by  the  ordinary  method. 

Foods  cannot  scorch,  dry  up, 
over-cook,  burn.  Food  may  be 
kept  hot  and  delicious  for  hours. 
Foods  may  be  cooked  in  the 
same  utensils  in  which  they  are 
to  be  served. 


Uncle  Sam 
Says: 

"Madame,  Save  More  Food" 

To  cut  out  the  cost  of  at  least  a  ton 
of  coal;  to  spend  at  least  300  hours  a 
year  in  comfort  that  would  otherwise 
be  spent  over  a  hot  stove. 

IS  THIS  WORTH  ANY- 
THING TO  YOU? 

THE  IDEAL,  COOKER  PRACTICALLY 
COOKS   WITHOUT  EIRE 

Two  quarts  of  water  brought  to  a 
boiling  point  cooks  all  your  dinner — 
figure  out  what  that  will  save  you  in 
the  course  of  a  year. 

Steamer  as  Illustrated  Sells  for 


$12 


We  want  a  few  live  agents  throughout 
the  Northwest  to  introduce  this  won- 
derful invention.  Be  sure  and  get  our 
offer.  Write  today  while  territory  is 
open. 

THE  VINTON  COMPANY,  Distributors 

Central  Building 
10th   and   Alder    Sts.,    Portland,    Oregon 


Following  is  a  list  of  dealers  handling 
this  cooker.  Call  on  them  and  see  for 
yourself. 

Portland,  Oregon 

Powers  Furniture  Co. 

Honeyman  Hardware  Co. 

Meier  &  Frank  Co. 

Lipman,  Wolfe  &  Co. 

Olds,   Wortman   &   King. 

Edwards    Fruniture    Company. 

B.  H.  Bottemiller,  751  Thurman  St. 

H.  C.  Schroeder,  244  Russell  St. 

N.  F.  Noren,  396  E.  Clay  St. 

H.  L.  Hammond,  985  Belmont  St. 

Roland  Bros.,  838  Union  Ave.   N. 

W.  M.  Taylor,  60  Grand  Ave. 

Scritsmier  H'dware  Co.,  838  Mississippi. 

F.  H.  Wall,  1555  E.  13th  St.  S. 

D.  R.  Watson,  1238  Sandy  Boulevard. 
Alberta  Hardware  Co.,  894  Alberta  St. 
Kern  Park  Hardware  Co.,  624  67th  St. 

E.  Ellis  H'dware  Co.,  146  Killingsworth. 

E.  L.   Stiff  &   Son.,   Salem,   Oregon. 
H.  F.  Clark,  St.  Johns,  Oregon. 
St.  Johns  Hardware  Co.,  St.  Johns,  Ore. 
Lents  Hardware  Co.,  Lents,  Oregon. 
Goff  Brothers,  Forest  Grove,  Oregon. 
Frank  Busch,  Oregon  City,  Oregon. 
A.  W.  Metzger,  Gresham,  Oregon. 
Larkin  Prince  Hardware  Co.,  Newberg, 

Oregon. 
W.   W.   Thompson,   Oak   Grove,   Oregon. 
Foard  &  Stokes  Hardware  Co.,  Astoria, 

Oregon. 
St.  Helens  H'dware  Co.,  St.  Helens,  Ore. 
D.  Corwin,  Hillsboro,  Oregon. 
Marshall  &  McCall,  Vancouver,  Wash. 
W.  Swank  &  Company,  Camas,  Wash. 


The  Conservation 

of  Fruits 

and  Vegetables 


The  Conservation  of  the  Fruits  and 
Vegetables  of  Our  War  Gardens 

UNDER   THIS   WE    CONSIDER 

1.  Seeding  and  Harvesting. 

2.  Drying  Fruits  and  Vegetables. 

3.  The  Preservation  of  Fruits. 

The  Hot  Pack  Method 

The  Cold  Pack  Method 

Oven  Canning 

Canning  Without  Heat 

Basis  of  Our  Work 

Individual  Tested  Recipes  for  Preserving 

Apples 

Peaches 

Pears 

Oregon  Cherries 

Oregon  Prunes 

Western  Oranges 

Oregon  Longanberries 

Oregon  Blackberries 

Grapes 

Cranberries 

Watermelon 

Miscellaneous  Preserves  and 

Jellies 

4.  Canning  Vegetables  and  Meats. 

The  Cold  Pack  Method 
Oven  Canning  for  Vegetables 
Individual  Tested  Recipes  for  Can- 
ning— 

Corn 

Beans 

Tomatoes 

Beets 

Pumpkin 

Meats  and  Fish 

5.  Pickles  and  Relishes. 

Mixed  Pickles 
Cucumbers 
Tomatoes 
Miscellaneous 


Fall   Seeding   and   Harvesting 


To  tell  just  when  our  vegetables 
now  in  the  ground  should  be  har- 
vested; what  is  the  best  way  to  store 
those  that  are  not  to  be  canned,  and 
what  vegetables  can  safely  be  left  in 
the  ground  all  winter  here,  the  Ore- 
gon Agricultural  College  gives  these 
suggestions  for  seeding  and  harvest- 
ing vegetables.  As  our  season  was 
late  this  year,  I  have  gone  back  a 
little  to  August  15;  this  is  what  we 
are  to  do  and  the  time  to  do  it: 

August  15-30 — Seeding  late  lettuce 
for  frame  use  and  Chinese  cabbage. 
Harvesting  tomatoes,  sweet  corn, 
beans,  head  lettuce,  cucumbers,  mel- 
ons, peppers,  etc. 

September  1-15  —  Seeding  spinach, 
fall  radishes,  turnips.  Harvesting  to- 
matoes, peppers,  eggplant,  sweet  corn, 
celery,  onions,  squash,  etc. 

September  15-30 — Seeding  radishes 
outside,  setting  lettuce  in  frames. 
Harvesting  fall  cabbage,  cauliflower, 
head  lettuce,  late  sweet  corn,  pars- 
nips, celery,  late  string  beans,  lima 
beans,  tomatoes,  peppers,  eggplant, 
etc. 

October  1-15 — Transplanting  into 
frames  lettuce  plants.  Seeding  rad- 
ishes in  frames.  Harvesting  late  corn, 
tomatoes,  eggplant,  peppers,  fall  let- 
tuce, late  beans,  parsnips,  kale,  cel- 
ery, etc.,  store  squash,  onions,  pump- 
kins. 

October  15-30 — Transplant  into  the 
garden  cabbage  plants  for  early 
spring.  Harvesting  late  spinach,  brus- 
sels  sprouts,  late  cabbage,  cauliflow- 
er, celery,  carrots,  parsnips,  salsify, 
head  lettuce,  onions,  peppers,  fall  tur- 
nips, winter  radishes. 

November  1-15 — Finish  transplant- 
ing cabbage  plants,  also  transplant 
more  lettuce  for  early  spring.  Har- 
vesting late  cauliflower,  late  cabbage, 
late  lettuce,  brussels  sprouts,  etc. 

November  15 — Harvesting  frame 
lettuce,  radishes,  etc.,  and  late  crops 
still  in  the  garden. 

What  I  write  you  today  has  been 
worked  out  from  different  sources, 
but  it  is  all  authoritative,  and  I  have 
a  good  guarantee  of  each  item.  It  is 
not  at  all  for  farmers,  or  experienced 
gardeners,  but  simply  for  the  city 
people  who  are  raising  their  war  gar- 
den this  year  for  the  first  time,  and 
don't  know  just  where  to  go  to  find 
out  how  to  harvest  their  crops.  There 
is  no  place  that  I  have  found  where 
the  information  here  given  is  ar- 
ranged and  condensed  for  the  prac- 
tical use  of  the  city  gardener.  It  is 
also  possible  that  the  experienced 
gardener  may  find  some  item  here  he 
didn't  know.  I  found  out  a  number 
of  things  myself  in  my  researches. 


I  notice  some  things  here  that  can 
be  treated  differently.  If  you  haven't 
much  time  to  gather  your  crops  this 
fall,  many  of  these  can  safely  be  left 
out  in  the  ground  in  this  climate  for 
many  months — some  all  winter.  For 
instance,  kale,  which  makes  fine  win- 
ter greens,  is  improved  in  quality  by 
frost.  I  have  seen  plants  seven  years 
old  in  Southern  Oregon  which  had 
been  cut  often,  and  had  grown  on 
continuously.  Also  parsnips  and  sal- 
sify are  improved  by  frost,  and  are 
better  left  out,  except  that  all  vege- 
tables left  in  the  ground  must  be  in 
well-drained  soil,  as  standing  in  wa- 
ter ruins  any  of  them. 

Cabbage  is  left  in  the  fields  in  the 
country  around  here  till  late  in  win- 
ter, but  be  sure  it  is  the  late  variety 
of  all  these  you  leave  out.  Brussels 
sprouts  are  more  hardy  than  cabbage. 
Cauliflower  is  more  tender,  but  it  will 
stay  out  till  frosts  begin,  and  lettuce 
is  green  and  ready  to  use  till  very 
late.  It  may  be  covered  on  frosty 
nights  and  kept  for  months. 

One  thing  worth  trying  is  to  leave 
the  roots  of  cabbage  and  cauliflower 
in  the  ground,  cutting  off  heads  as 
high  as  possible.  Often  good,  small, 
new  heads  will  grow  on  the  old  stalks. 

Carrots,  turnips,  rutabagas,  pars- 
nips and  long  winter  beets  can  be  left 
out  and  dug  as  wanted  for  use,  and 
we  all  know  how  fine  parsley  is  in 
winter.  In  Southern  Oregon  you  can 
have  the  finest  of  green  onions  all 
winter,  right  out  in  the  ground,  from 
seed  sown  late. 

Some  farmers  leave  their  potatoes 
in  the  ground  till  spring,  but  it  is 
very  hard  to  find  the  rows  to  dig 
them  after  the  vines  are  gene,  and  it 
is  better  to  dig  them  by  February 
anyway,  as  there  is  danger  of  their 
sprouting  after  that  if  they  get  too 
wet. 

Be  sure  to  get  squash  in  before 
frost,  as  they  are  very  easily  injured, 
and  take  care  that  the  stem  is  not 
broken  from  the  squash,  and  that  the 
fruit  is  not  bruised,  or  it  will  not 
keep  well. 

Now  a  few  suggestions  in  regard  to 
storing  the  vegetables  you  gather. 
Put  all  vegetables  where  they  will 
have  some  ventilation  and  will  not 
be  too  warm  and  yet  will  not  freeze. 
Pick  over  occasionally  and  remove  all 
decaying  matter,  as  a  little  of  it  soon 
spoils  the  rest.  Beans  should  be  left 
on  the  vines  till  dry.  With  our  hot, 
dry  weather  many  are  dry  now  and 
must  be  gathered  before  they  shell 
on  the  ground.  Pull  vines  ana  all  and 
put  where  they  will  dry  thoroughly; 
then  shell  by  pounding  in  a  box  and 


is 


TELEGRAM   CONSERVATION   COOK   BOOK. 


set  the  family  at  a  picking  over  con- 
test in  the  evening. 

Before  digging  your  potatoes  for 
winter  you  must  wait  for  the  first 
fall  rains  to  cool  the  ground,  or  they 
will  shrivel. 

J.  D.  Mickle,  Oregon  food  commis- 
sioner, gave  me  some  very  valuable 
advice  about  gathering  and  storing 
potatoes  and  other  root  crops.  He 
said  when  harvesting  them  don't  let 
them  be  exposed  long  to  the  wind, 
any  more  than  to  the  sun,  or  don't 
leave  them  open  in  a  basement  or 
shed,  where  the  wind  can  blow  on 
them,  as  that  is  what  gives  them  the 
bad  taste  we  sometimes  notice.   When 


asked  how  people  in  a  small  city 
house  with  no  cellar,  or  in  a  house 
with  a  furnace  in  their  cellar,  could 
store  their  potatoes  on  their  own 
premises,  he  said  to  choose  the  best 
drained  part  of  your  lot  (it  must  not 
be  a  place  where  water  stands  in  the 
winter),  and  to  lay  out  a  circle  on 
the  ground  as  large  as  you  want  your 
pit  to  be.  Then  dig  a  trench  or  drain- 
age ditch  around  this  circle,  throwing 
all  the  dirt  on  the  central  space. 
Level  it,  and  on  this  pile  your  pota- 
toes in  a  conical  shape.  Now  cover 
this  with  six  to  eight  inches  of  straw, 
and  over  that  the  same  thickness  of 
earth,  and  your  potatoes  will  keep 
well. 


DRYING  VEGETABLES  AND  FRUITS 


The  papers  and  magazines  are  full 
just  now  of  enthusiastic  advice  and 
elaborate  recipes  for  the  drying  of 
fruits  and  vegetables,  and  conscien- 
tious housewives  who  are  trying  to 
do  every  "bit"  that  they  possibly  can 
do  "to  help  win  the  war"  are  presum- 
ably laboring  early  and  late  drying 
everything  in  their  gardens. 

But  are  there  not  local  conditions 
involved  that  might  "give  us  pause" 
— at  least  long  enough  to  decide 
whether  drying  is  the  thing  for  u#. 
These  bulletins  from  Washington  are 
sent  out  to  the  whole  United  States, 
and  each  locality  must  decide  what 
is  most  adapted  to  it.  On  the  barren 
hills  of  New  England  dried  fruit  was 
esteemed  a  luxury.  My  mother  con- 
tended to  the  day  of  her  death  that 
no  pie  equaled  dried  peach  pie,  but 
she  never  made  one  that  I  could  eat, 
though  she  was  a  most  excellent  cook. 
In  the  long  Alaskan  winters  dried  or 
dessicated  vegetables  are  a  real  lux- 
ury, their  light  weight  and  ease  of 
transportation  making  them  exactly 
meet  the  requirements  of  the  condi- 
tions of  life  there.  I  suppose  this  is 
also  true  of  the  army.  But  here  in 
the  old  Willamette  valley,  famed  far 
and  near  for  the  productivity  of  its 
soil,  its  equable  climate  and  its  win- 
ters so  mild  that  grass  is  green  and 
many  vegetables  that  in  most  other 
localities  must  be  harvested  can  be 
left  right  out  in  the  ground  all  win- 
ter here,  why  should  we  wish  to  dry 
our  vegetables? 

One  of  our  state  bulletins  from  the 
O.  A.  C.  suggests  that  country  com- 
munities go  in  together  and  dry  the 
same  things  for  export,  which  would 
undoubtedly  be  a  wise  business  move, 
but  we  are  now  talking  about  our 
own   home   gardens   and  how  best  to 


preserve  their  products  for  our  own 
families.  Of  course,  sometimes  when 
we  are  too  busy  about  other  things 
some  of  our  vegetables  get  ahead  of 
us  and  dry  themselves  before  we 
know  it.  The  unexpected  drouth  and 
hot  weather  that  struck  us  the  last 
of  June  gave  us  all  a  nice  crop  of 
dried  peas  for  winter  soups  instead 
of  the  delicious  canned  peas  we  had 
planned,  and  many  of  our  string 
beans  may  "get  too  old"  to  be  good 
green,  but  are  all  fine  dry  beans  for 
winter.  In  these  and  similar  cases 
we'll  take  what  we  get  and  be  thank- 
ful. If  this  frightful  war  continues 
five  or  ten  years  we  may  all  need 
to  dry  vegetables  and  fruits,  but  we 
surely  can  get  cans  of  some  kind  this 
year. 

It  might  be  well  to  try  drying  a  few 
things  this  year  as  an  experiment. 
Or  a  little  desiccated  vegetables  might 
be  bought  at  any  of  the  large  gro- 
ceries to  see  if  our  families  relish 
them,  remembering  that  the  big  es- 
tablishments can  dry  quicker  and  so 
preserve  much  more  of  the  natural 
flavor  than  is  possible  to  us. 

We  are  urged  to  kee^  «ur  families 
well  by  supplying  sufficient  nourish- 
ing food,  and  this  food  must  also  be 
palatable  or  they  will  not  eat  it  and 
their  health  will  suffer. 

I  suppose  there  is  no  place  in  the 
United  States  where  a  greater  variety 
and  abundance  of  fruits  and  vege- 
tables exist  for  more  months  of  the 
year  than  right  here  in  Western  Ore- 
gon, so  let  us  take  a  sober  second 
thought  before  we  feel  it  right  for 
us  to  adopt  the  same  methods  of  con- 
serving our  food  that  are  necessary 
in  barren  New  England  or  the  frozen 
North. 

AUNT  PRUDENCE. 


COLD  PACK  CANNING. 


THE  PRESERVATION  OF  FRUITS 


Drying  is  the  oldest  method  of  food 
preservation.  Sun  drying  goes  back 
of  all  historic  records;  then  preserver, 
jams,  etc.,  came  to  be  known,  and 
about  100  years  ago  glass  cans  that 
could    be    sealed    were    invented,    and 


shortly  after  this  method  was  ex- 
tended to  the  cheaper  tin  can.  Since 
then  these,  with  many  new  inventions 
and  perfections,  have  been  our  most 
widely  used  method  of  preserving 
fruits  and  vegetables. 


HOT  PACK  OR  OPEN  KETTLE  METHOD 


In  canning,  various  methods  have 
been  divided  under  two  main  heads, 
the  "Hot  Pack"  and  the  "Cold  Pack." 
The  hot  pack  is  simply  our  old  meth- 
od of  cooking  fruit  or  vegetables  and 
putting  them  into  the  can  hot.  It  is 
also  sometimes  called  the  "open  ket- 
tle method,"  and  when  only  a  small 
quantity  of  fruit  or  of  any  vegetable 
that  will  keep  by  this  method  (like 
tomatoes),  are  to  be  done  at  one  time, 
this  is  the  best  method  to  use,  the 
most  economical  of  labor  and  fuel, 
and  giving  excellent  results,  if  care- 
fully done,  as  follows: 

(a)  Fruit  carefully  prepared,  reject- 
ing all  imperfect  parts. 

Note. — This  does  not  imply  using 
only  perfect  fruit  and  vegetables,  as 
is  usually  called  for  in  recipes.  It  is 
a  little  more  work  to  cut  away  the 
rotten  or  hard,  etc.,  parts,  but  it 
should  be  done  this  year.  A  half  or 
quarter  of  an  overripe  peach  makes 
perfectly  good  marmalade,  if  you  are 
sure  that  the  portion  you  use  is  abso- 


lutely free  from  rot;  and  all  culls  of 
tomatoes,  that  you  will  take  the 
trouble  to  go  over  very  carefully,  cut- 
ting out  all  green,  rotter  or  hard 
spots,  and  cooking  the  pulp  thorough- 
ly, make  most  excellent  soup  stock, 
etc. 

(b)  Thorough  cooking,  as  given  in 
recipes,  and  a  little  longer  if  fruit 
doesn't  seem  fully  cooked. 

(c)  Absolute  "surgical  cleanliness" 
of  utensils.  This  means  to  have  your 
can  and  tops  in  really  boiling  water, 
so  that  every  part  is  fully  sterilized. 
Then  to  dip  the  rubber  in  for  a  mo- 
ment with  fork,  etc.,  just  before  ad- 
justing it,  being  sure  your  fingers  do 
not  touch  the  inside  edge  in  adjusting 
it,  and  screwing  lid  down  tight. 

(d)  Getting  your  fruit  in  the  can, 
and  top  on  as  soon  as  possible.  If 
you  use  a  funnel,  cup,  spoon,  etc.,  in 
putting  the  fruit  in  the  can  be  sure 
each  of  these  is  sterilized  in  the  boil- 
ing water. 


COLD  PACK  CANNING 


"Cold  Pack"  canning  is  putting  the 
fruit  and  vegetables  in  the  can  cold, 
and  then  applying  heat  outside  the 
can  to  cook.  "We  give  a  brief  descrip- 
tion of  this  method  of  canning.  You 
can  find  it  given  more  fully  in  state 
and  government  bulletins  and  in  ex- 
tracts from  them  published  in  many 
magazines  and  newspapers.  This  Is 
the  newest  approved  method,  though 
my  first  book  on  canning  by  this 
method  was  published  in  1890,  and  I 
paid  $10  to  learn  it  that  year.  Cold 
pack  canning  is  so  called  because  the 
fruit  or  vegetables  to  be  canned  are 
put  into  the  can  cold  and  raw  and 
cooked  later  in  the  can.  The  latest 
important  addition  to  the  method  is 
the  blanching  and  cold  dipping.  This 
process,  going  as  it  does  from  212  de- 
grees Fahrenheit  to  80  degrees  or  un- 
der, forces  such  a  sudden  change  of 
temperature  upon  the  fruit  or  vege- 
table that,  besides  setting  the  color, 
loosening  the  skin  and  shrinking  the 


product,  it  kills  the  bacteria  which 
would  cause  the  fruit  or  vegetable  to 
spoil.  Be  sure  not  to  slight  any  part 
of  this  process.  If  you  use  hot  in- 
stead of  rapidly  boiling  water  to 
blanch  a  vegetable,  and  it  is  not  cold 
dipped  at  once,  it  may  lose  its  color. 
If  the  vegetable  is  allowed  to  remain 
in  the  boiling  water  more  than  the 
specified  time  it  becomes  cloudy  (es- 
pecially peas).  Also  if  your  vegeta- 
bles are  not  blanched  for  a  long 
enough  time  they  will  shrink,  so  be 
sure  to  watch  the  clock.  Do  not  put 
vegetables  or  fruit  into  the  water 
until  it  is  rapidly  boiling,  remove  it 
as  soon  as  the  time  is  up,  and  cold 
dip  immediately. 

When  the  cold  product  is  packed  in 
hot  glass  jars  and  boiling  water 
added,  still  another  change  of  temper- 
ature from  cold  to  hot  occurs,  thus 
causing  the  destruction  of  harmful 
spores  or  bacteria,  and  the  remainder 
of  the  process  completes  the  steriliza- 


TELEGRAM    CONSERVATION    COOK   BOOK. 


tion  and  preservation  of  the  fruit. 
Blanching-  is  the  same  as  parboiling. 
It  means  that  the  product  is  left  in 
the  boiling  water  for  a  longer  period 
than  is  indicated  by  scalding.  For 
the  time  for  each  of  our  common 
vegetables  or  fruits  see  the  table  at 
the  close  of  this  description.  This 
table  is  very  valuable  and  should  be 
always  consulted  and  faithfully  fol- 
lowed in  using  this  method. 

Cold  dipping  means  plunging  imme- 
diately into  enough  cold  water  to  en- 
tirely cover  your  product  and  at  once 
removing  the  same.  Most  fruits 
should  not  be  blanched,  but  all  which 
are  must  be  cold  dipped  at  once.  (See 
table.)  All  vegetables  must  be 
blanched  and  cold  dipped.  The  can- 
ning procedure  consists  of  five  steps: 

1.  Scalding  or  blanching,  by  placing 
products  in  a  cheesecloth  bag  or  dip- 
ping basket,  plunging  them  into  rap- 
idly boiling  water  sufficient  to  en- 
tirely cover  them,  and  letting  them 
remain  from  1  to  15  minutes.  (See 
table.) 

However,  in  the  case  of  greens  or 
green  vegetables,  the  volatile  oils  and 
color  are  better  preserved  by  placing 
them  in  a  colander  set  over  a  vessel 
of  boiling  water  and  covered  as  tight- 
ly as  possible  for  the  required  time. 

2.  Immediately  upon  removing  from 
the  boiling  water  or  steam,  plunge 
into  cold  water  of  as  low  a  tempera- 
ture as  possible.  Remove  at  once  and 
drain  for  a  few  moments.  In  the 
meantime  be  sure  your  boiler  is  ready 
and  the  water  boiling  hot. 

3.  Pack  at  once,  the  sooner  the  bet- 
ter, carefully  into  hot  jars,  taken 
from  the  container,  where  they  have 
been  sterilizing.  In  fruits,  boiling  hot 
syrup  or  hot  water  (see  table)  is  then 
added.  In  the  case  of  vegetables  hot 
water  is  used  and  one  teaspoonful  of 
salt  to  each  quart  added  as  seasoning. 
The  scalded  rubbers  and  tops  are 
then  put  in  place,  the  tops  closed 
lightly  to  allow  the  steam  to  escape, 
and  the  cans  placed  in  the  boiler. 
Slats,  cloths,  a  wire  bottom  or  wooden 
rack  of  some  kind  must  have  been 
fitted  to  the  bottom  of  the  boiler,  so 
that  the  cans  do  not  set  directly  upon 
the  bottom,  but  the  water  can  move 
underneath  them.  The  water  in  the 
boiler  should  be  clean  and  boiling 
hot  before  cans  are  put  in  and  must 
cover  tops  of  the  jars  by  at  least  one 
inch. 

Note. — Some  methods  of  canning 
advocate  having  the  water  come 
to  within  an  inch  or  two  of  the  top 
of  the  can  instead  of  completely  cov- 
ering   it.      If    the    water    is    to    cover 


completely  you  must  be  very  careful 
to  have  it  perfectly  clean,  as  it  will 
boil  in  and  out  of  your  jars.  You 
should  scrub  your  boiler  carefully,  fill 
it  with  pure  clean  water  and  put 
nothing  in  it  but  metal  can  racks  to 
hold  your  cans.  Any  wooden  slats, 
etc.,  will  discolor  the  water  and  give 
it  a  bad  taste.  Also  you  cannot  pack 
your  cold-dipped  fruit  into  cold  cans 
and  put  them  into  boiling  water  with- 
out their  breaking.  You  must  set 
each  can,  for  a  moment,  in  a  pail  of 
good  hot  water,  so  it  will  be  thor- 
oughly warmed  before  it  is  set  in  the 
boiler  of  boiling  water.  However, 
you  can  put  your  cans  into  cold  or 
warm  water  in  the  boiler  and  let  it 
come  to  a  boil  over  them.  Fruit  or 
vegetables  keep  perfectly  processed 
in  this  way. 

4.  The  processing  begins  as  soon  as 
the  water  boils  vigorously  around  the 
cans  in  the  boiler.  Watch  the  clock 
for  the  exact  time.  If  using  a  wood 
or  coal  stove  be  sure  the  fuel  does 
not  get  low  and  the  water  stop  boil- 
ing. In  any  case  it  is  only  the  exact 
time  that  the  water  is  really  boiling 
that  is  counted.     For  this  see  table. 

5.  Sealing.  When  the  time  is  up 
cans  must  be  removed  from  the  boil- 
er and  tops  tightened  at  once.  They 
should  then  be  set  upside  down  to  test 
for  leaks.  If  leakage  occurs  the  tops 
can  be  further  tightened  until  com- 
pletely closed.  Do  not  expose  to 
drafts  or  they  may  break.  Store  in  a 
dark,  cool,  dry  place. 


Time    Table    for    Cold    Pack    Canning 
of  Fruits. 


1 

Scald     I 

Boili'g 

Products. 

Syrup 

or 

in  Cans 

1 

1 

Blanch    |212  deg 

IS  IWI 

1  to  2  min.] 

16  min. 

Blackberries.    1 

IS  iwI 

No         I 

16  min. 

Blueberries   .  .  1 

IS  1W| 

No         I 

16  min. 

Cherries    ] 

IS  1W| 

No 

16  min. 

Cranberries  ..1 

3S  2WI 

No 

16  min. 

Currants    . . . .  | 

is  iwI 

No         I 

16  min. 

Dewberries   .  .  1 

IS  1W! 

No 

16  min. 

Gooseberries. 

3S  2W 

No         | 

16  min. 

IS  2WI 

No 

16  min. 

1S2WI 

1  to  1  min.l 

16  min. 

Plums 

IS  IWI 

No         1 

16  min. 

Raspberries  . . 

IS  1W 

No 

16  min. 

Rhubarb 

1  S  1W 

1  to  2  min. 

16  min. 

Strawberries 

2S  1W 

No 

16  min. 

Citrus    Fruits. 

I 

1%  min. 

12  min. 

IS  2WI 

lio  min. 

20  min. 

Pears    1 

IS  2WI 

1%  min. 

20  min. 

Pineapple    .  .  .  1 

IS  2WI 

10  min. 

30  min. 

I 

6  min. 

140  min. 

Figs   1 

IS  1W|15  to  20  m. 

140  min. 

S  stands  for  Sugar.  W  for  Water 
and  the  figure  preceding  each  indi- 
cates the  number  of  parts  used. 


OTHER   METHODS    OF    CANNING. 


OVEN  CANNING 


To  can  with  a  wood  fire  in  the  oven 
leaves  the  top  of  the  stove  free  to 
cook  and  preserve.  To  can  in  the 
oven  such  things  as  peaches,  pears 
or  small  fruits,  prepare  fruit  as  you 
would  to  can,  only  place  in  jars  cold, 
cover  with  cold  syrup,  put  covers  on 
part  way.  If  economy  jars  are  used 
put  on  but  one  clamp,  and  set  jars 
in  any  large  flat  pan  with  about  one 
or  two  inches  of  water  in  bottom. 
Set  this  in  oven.  When  the  oven  is 
cold  build  your  fire  and  let  boil  40 
minutes  to  one  hour.  Berries  will  be 
done  in  20  to  30  minutes.  You  do  not 
need  anything  under  your  cans  in  the 
pan,  but  you  must  put  an  extra  grate 
on  the  bottom  of  your  oven,  under  the 
pan.  It  is  best  to  prepare  the  fruit  at 
night  and  put  it  in  the  oven,  ready 
for   the   morning   fire. 

MRS.  W.  W.  "WILLIAMS, 

1411  Rodney  Avenue. 


Our  attention  has  been  called  by 
Mrs.  Williams  to  a  method  of  oven 
canning  which  is  very  convenient  and 
economical  for  those  using  coal  or 
wood  for  cooking,  and  is  a  great  sav- 
ing of  time  over  the  cold-pack  method 
for  those  using  electricity  or  gas. 
This  method  takes  the  place  of  the 
hot-pack  method,  with  results  like 
the  cold  pack,  as  it  keeps  the  fruits 
whole  in  the  cans  and  preserves  most 
of  the  flavor  and  aroma  that  escapes 
in  the  air  in  the  open-kettle  method. 
Fully  described,  this  method  is  as 
follows: 

1.  Have  your  cans  sterilized  in  boil- 
ing water  as  usual. 

2.  Pack  the  raw  fruit,  cut  or  whole, 
as  compactly  as  possible  without 
crushing  it,  in  the  cans  up  to  the 
first  rim. 


3.  For  sweet  fruits  have  syrup 
made  of  %  pound  (1  cup)  of  sugar  to 
%  pint  of  a  pint  (iy2  cups)  of  water, 
or  5  quarts  of  water  to  6  pounds  of 
sugar,  or  for  very  sour  fruits  use  % 
of  a  pound  of  sugar  to  a  pint  of  wa- 
ter, or  6  quarts  of  water  to  9  pounds 
of  sugar  to  a  dozen  quart  jars.  Let 
syrup  come  to  a  simmer  and  be  ready 
when  cans  are  packed. 

4.  Fill  jars  packed  with  fruit  with 
above  hot  syrup  to  one  inch  below 
the    top. 

5.  Place  cans  in  racks  in  dripping 
pan,  or  if  you  have  no  racks  fold 
cloth  below  them,  not  allowing  cans 
to  touch  each  other,  and  pour  hot  wa- 
ter in  the  dripping  pan  so  it  will  be 
about  one  inch  deep  around  the  cans. 
Set  in  the  oven. 

6.  Cover  cans  with  small  tin  cov- 
ers or  a  large  piece  of  tin  weighted 
down,  or  a  piece  of  sheet  iron,  but 
not  the  can  covers,  as  it  may  burn 
and   spoil   them. 

7.  If  the  oven  is  moderately  hot,  al- 
most close  the  door.  If  hotter  it 
takes  less  time,  and  in  15  to  30  min- 
utes the  fruit  will  be  done,  but  in  any 
case  leave  the  fruit  in  until  the  syrup 
in  the  jars  beads  on  top.  Mrs.  Will- 
iams suggested  putting  the  cans  in 
the  oven  the  night  before,  and  letting 
them  warm  up  with  the  fire  in  morn- 
ing, and  this  seems  to  be  a  safe  and 
economical  method. 

8.  Take  out  the  pan  with  jars  from 
the  oven.  Have  ready  more  of  the 
syrup  added  before,  boiling  hot,  and 
fill  each  can  to  overflowing  with  it. 
Put  on  sterilized  rubber  and  screw 
down  sterilized  top  (just  out  of  boil- 
ing water).  Test  for  leaks  and  put 
away  as  usual. 


OTHER  METHODS  OF  CANNING 


To  Boil  Fruit  in  Jars. 

Make  a  syrup  of  two  pints  of  sugar 
to  one  of  'water,  pare  and  halve  the 
fruit,  rinse  in  cold  water  and  pack 
in  jars.  Fill  the  jar  with  hot  syrup 
until  brimful.  Place  jars  in  wash 
boiler  of  tepid  water,  bring  the  water 
gradually  to  a  boil  and  boil  from  10 
to  20  minutes. — Mrs.  Trustman,  1034 
Glenn  avenue  North,  Portland. 

How   to   Can    Fruit. 

Mrs.  Finnell,  4543  Sixty-first  street 
Southeast,  sends  the  following:  Take 
any  kind  of  fruit  and  fill  jars,  such 
as  plums,  prunes,  peaches,  pears,  etc. 
Fill  jars  with  syrup  one  inch  from 
top.  Make  the  syrup  out  of  water 
with    1   cup  of  sugar   for   a  quart  can 


of  fruit.  Put  in  steamer  and  steam 
for  15  minutes.  Take  out  and  fill 
cans  with  boiling  water  if  not  full 
and  seal  tight.  This  is  excellent,  as 
the  fruit  remains  whole. 

Canning   Without   Heat. 

Here  are  some  recipes  that  I  have 
tried  and  found  to  process  the  fruit 
perfectly.  The  pineapple  in  cold 
syrup  is  the  way  the  pineapple  fruit 
used  at  soda  fountains  is  preserved. 
In  all  cases  cans,  etc.,  should  be  ster- 
ilized. 

To  Can  in  Cold  Water — It  is  not 
generally  known  that  a  few  acid 
fruits  and  vegetables  will  keep  per- 
fectly canned  cold.  Gooseberries, 
cranberries  or  rhubarb  may  be  canned 


u 


TELEGRAM    CONSERVATION   COOK   BOOK. 


by  selecting  fruit  in  prime  condition, 
not  overripe  or  overgreen.  Place  any 
one  of  the  above  in  sterilized  cans, 
packing  as  tightly  as  possible  to  the 
first  screw  of  the  jar;  put  on  rubbers 
(leaving  off  lids),  and  submerge  jars 
under  water  that  has  been  boiled  and 
allowed  to  cool.  Fasten  lids  tightly 
under  water,  take  out  and  tighten 
again  if  possible.  Wrap  jars  in  brown 
paper  and  set  in  a  cool  place. 

When  using  above  fruit  drain  off 
the  water  and  make  syrup  of  it  to 
suit  the  taste  and  put  back  on  fruit. 
It  is  always  best  to  filter  the  water, 
after  boiling,  through  a  piece  of 
cheesecloth,  before  processing  by  this 
method. 

To  Can  in  Cold  Syrup — To  can  pine- 
apples,   cut    up    pineapples     in     small 


slices  or  pieces,  take  1&  pounds  of 
sugar  to  1  pound  of  pineapple,  and 
place  in  layers  in  a  stone  crock  over 
night,  putting  in  a  cold,  dark  place. 

The  next  day  transfer  your  pineap- 
ple to  glass  jars,  and  fill  jars  to  the 
top  with  the  juice  which  has  drawn 
over  night,  and  seal  the  jars  airtight. 
Use  sterilized  can  tops  and  rubbers, 
and  use  them  hot,  so  they  will  tighten 
better,  but  the  cans  should  be  used 
cold,  after  being  boiled  and  left  to 
cool  under  the  same  water.  To  can 
quinces  always  use  1%  pounds  of  su- 
gar to  1  pound  of  quince,  but  steep 
the  sliced  quinces  in  boiling  water 
for  one-half  an  hour,  before  using  the 
same  process  as  above,  covering  your 
crock  with  toweling  to  preserve 
aroma.  AUNT  PRUDENCE. 


RECIPES 


Basis  of  Our  Canning  Contests. 

Better  than  any  prize  given  is  the 
consciousness  of  being  helpful  to 
other  women  in  this  time  of  national 
crisis.  Under  these  circumstances  our 
contests  will  not  be  ordinary  ones, 
based  largely  on  palatability  and  ap- 
pearance, but  will  be  almost  entirely 
decided  by  economy,  on 

1.  Economy  of  money  and  mate- 
rials, especially  in  the  use  of  the  by- 
products of  our  own  gardens — the 
culls,  the  parts  of  our  fruits  and  veg- 
etables that  we  usually  throw  away. 
How  have  you  learned  to  save  and 
use  in  desirable  ways  these  waste 
portions  that  must  not  be  wasted  this 
year? 

2.  Economy  of  time.  How  have  you 
learned  to  economize  on  time,  to  can 
with  less  work  and  yet  be  absolutely 
sure  that  your  finished  product  will 
"keep?"  The  judges  will  not  accept 
just  your  belief  in  this  last,  as  you 
might  have  had  special  luck  for  once, 
but  they  must  see  that  it  is  reason- 
able that  your  canning  should  keep 
by  your  method. 


3.  Another  element  will  be  palata- 
bility, with  especial  reference  to  va- 
riety— new  flavors  and  seasonings  to 
give  relish  to  the  staple  vegetables 
that  we  must  use  day  after  day  next 
winter. 

4.  If  material  such  as  oranges,  pine- 
apple, nuts,  etc.,  not  grown  here,  is 
used  in  your  recipes,  it  will  discount 
the  value  of  the  recipe  considerably. 

5.  The  time  required  in  cooking, 
the  fuel  used  and  kind  of  fire,  must 
be  stated  in  all  recipes,  as  this  makes 
a  difference  in  both  cost  and  labor; 
other  than  this,  we  do  not  ask  the 
cost  of  any  ingredient. 

6.  All  recipes  must  be  signed  with 
the  sender's  name  and  address,  as 
stated  previously.  This  is  to  imply 
a  personal  guarantee  that  what  she 
sends  has  been  tested  by  her  recently 
and  that  she  knows  it  to  be  a  reliable 
method  to  use. 

7.  Recipes  sent  are  not  required  to 
be  your  original  discovery,  but  you 
are  asked  for  newer  and  better  meth- 
ods that  are  little  known. 


Apples 


Mrs.  W.  R.  Crow,  1153  Forty-ninth 
avenue  Southeast,  sends  the  follow- 
ing: I  am  sending  all  my  pet  recipes 
and  hope  others  find  them  as  useful 
as  I  have.  I  use  a  wood  range  for  all 
my  work.  So  keep  a  supply  of  wind- 
fall apples,  which  are  very  cheap.  1 
peel,  core  and  cut  each  quarter  in 
three   pieces   and   keep   the   oven   and 


warming  closet  spread  full,  stirring 
several  times  a  day.  In  three  days 
they  are  dry  and  will  not  take  up  the 
glass  jars  that  are  needed  for  other 
foods.  I  dried  40  pounds  in  one  week 
and  my  fire  was  not  going  half  the 
time.  Prunes  may  be  pitted  and  dried 
also  while  the  following  things  are 
preparing  on  the  top  of  the  stove: 


The  Associated  Press — the  Correct  News 


CONSERVATION  OF  APPLES. 


Cider  Apple  Sauce. 

Three  pounds  apples  pared,  cored 
and  quartered,  1  quart  sweet  cider, 
2-3  pint  sugar.  Put  the  fruit  in  the 
kettle  with  the  sugar,  cover  with  the 
cider,  cook  until  thick  and  can  in 
either  glasses  or  jars. — Mrs.  Crow. 

Cider  Apple   Sauce  No.  2. 

Grandmother's  favorite.  Two  quarts 
cider,  boiled  down  to  one  quart,  1 
quart  apples,  the  largest  and  best  to 
be  had,  pared  and  quartered.  Cook 
the  apples,  a  few  at  a  time,  in  the 
cider  until  they  can  be  pierced  with 
a  straw.  Skim  out  on  a  flat  dish, 
draining  back  into  the  kettle  all  extra 
cider.  Keep  cooking  in  this  manner 
until  apples  are  all  cooked.  Place  ap- 
ples in  a  stone  jar,  boil  the  cider 
down  until  like  thin  syrup  and  pour 
over  the  apples.  This  keeps  well. — 
Mrs.  Crow,  1153  49th  avenue  S.  E. 

Apple  Sauce  for  Apple  Pie. 

Do  not  allow  one  apple  that  falls 
from  the  trees  to  go  to  waste,  and 
use  any  kind  of  an  apple.  "Wash  and 
remove  all  parts  damaged.  (This  can 
be  done  in  the  evening.)  Cover  with 
cold  water  and  let  them  stand  over 
night.  Boil  the  next  morning  with 
the  breakfast  fire  (do  not  remove  any 
of  the  water).  When  tender,  drain 
through  colander  and  set  juice  aside. 

Now  put  the  pulp  through  the  col- 
ander; return  it  to  the  fire  and  boil 
15  minutes  and  can  for  pies.  If  one 
wishes  to  add  sugar  and  spice  to  taste 
before  canning,  well  and  good. 

Those  who  have  prunes  may  make 
another  pie  mixture  by  taking  one- 
third  prunes  to  two-thirds  apples  and 
preparing  as  above.  Use  the  prunes 
now,  hard  and  unripe  as  they  are.  I 
have  just  finished  making  gallons, 
which  have  a  lovely  color. 

Take  the  juice  that  you  drained  off 
the  apples,  or  the  apples  and  prunes 
mixed,  and  drain  through  the  jelly 
bag.  Return  it  to  the  fire,  and  when 
it  has  boiled  can  in  glass  jars  or  bot- 
tles for  jelly  in  the  winter.  It  will 
be  a  bright  red  and  makes  delicious 
jellv  or  syrup  in  the  winter  by  the 
addition  of  sugar  as  usual. — Mrs.  W. 
W.  Williams,  1411  Rodney  avenue. 

Canned   Apples   With   Flavor. 

When  we  can  ordinary  apples  we 
know  that  they  are  tasteless  and  in- 
sipid, fit  only  for  pies.  But  if  these 
same  apples  are  canned  green  they 
will  retain  all  their  flavor  and  taste 
like  fresh  apple  sauce. — Mrs.  W.  W. 
Williams. 

Fried  Apples. 

Slice  either  sour  or  sweet  apples  in 
slices  %  inch  thick,  fry  in  hot  Crusto; 
when   light  brown  on  one  side,  turn, 


sprinkle  with  salt  and  pepper  and 
serve  as  a  vegetable.  They  are  de- 
licious fried  with  sliced  onion  also. — 
Mrs.  Williams. 

Apple  Butter. 

Take  nine  gallons  of  cider,  boil 
down  one-third,  add  to  the  boiling  ci- 
der three  gallons  of  apples  that  have 
been  pared  and  quartered;  boil  rap- 
idly for  two  hours,  so  as  to  prevent 
them  from  sinking;  when  they  com- 
mence to  sink  stir  so  as  to  prevent 
them  from  burning;  add  sugar  and 
spices  to  suit  the  taste,  stir  constant- 
ly until  the  mass  is  reduced  to  a 
thick,  smooth  pulp.  This  generally 
takes  from  30  to  40  minutes.  Place  in 
crocks  and  tie  cotton  batting  over  the 
crock. — H.  I.  Blitz. 

Apple  Jam. 
Select  nice,  tart  and  well-flavored 
apples;  chop  them  fine,  removing  the 
core;  to  each  one  pound  of  prepared 
apples  as  described  use  one  pound  of 
light  brown  sugar.  First  pour  over 
the  sugar  one  gill  of  cold  water;  put 
this  in  a  kettle  on  the  stove,  skim 
syrup  clean,  then  put  in  your  apples 
and  scrape  into  this  the  yellow  rind 
of  one  lemon  and  squeeze  in  tire  juice 
of  lemon,  scrape  and  slice  one  small 
green  ginger  root  to  each  pound  of 
apples  and  boil  all  slowly  until  apples 
look  clear,  stirring  just  enough  to 
prevent  burning.  When  the  jam  is 
cooked  sufficiently  allow  it  to  cool  in 
the  kettle,  put  into  glasses  or  jars 
and  seal  as  directed  in  jellies  and 
jams. — H.  I.  Blitz. 

Apple  Jelly  Without  Sugar. 

Select  juicy,  white-fleshed,  sub-acid 
fruit,  perfectly  sound  and  mature,  but 
not  mellow.  The  snow  apple  is  one  of 
the  best  for  this  purpose.  Wash  well, 
slice  and  core,  without  removing  the 
skins,  and  cook.  Drain  off  the  juice, 
and  if  a  very  clear  jelly  is  desired 
filter  it  through  a  piece  of  cheese- 
cloth previously  wrung  out  of  hot  wa- 
ter. Boil  the  juice,  rapidly  at  first, 
but  more  gently  as  it  becomes  thick- 
ened, until  of  the  desired  consistency. 
The  time  required  will  vary  with  the 
quantity  of  juice,  the  shallowness  of 
the  dish  in  which  it  is  boiled  and  the 
heat  employed.  One  hour  at  least  will 
be  required  for  two  quarts  of  juice. 
When  the  juice  has  become  consid- 
erably evaporated  test  it  frequently 
by  dropping  a  few  drops  on  a  plate 
to  cool,  and  when  it  jellies  sufficient- 
ly remove  at  once  from  the  fire.  A 
much  larger  quantity  of  juice  will  be 
required  for  jelly  prepared  in  this 
manner  than  when  sugar  is  used, 
about  two  quarts  of  juice  being  re- 
quired for  %  pint  of  jelly.  Such  jelly, 
however,  has  a  most  delicious  flavor 
and  is  very  wholesome.    It  may  be  di- 


TELEGRAM    CONSERVATION   COOK    BOOK. 


luted  with  water  for  a  very  fine 
drink.  Where  so  many  cull  apples  go 
to  waste  as  do  in  our  fine  Western 
apple  orchards,  where  all  imperfect 
apples  are  rejected,  this  recipe  should 
prove,  very  useful.     Of  course,  where 


you  have  access  to  an  evaporator  the 
juice  can  easily  be  turned  into  jelly 
for  you  in  large  quantities,  and  can 
be  used  as  a  base  to  make  all  kinds 
of  jelly,  as  Mrs.  Nat  Smythe  suggests 
later  in  her  jelly  making. 


Peaches 


Canned   Peaches. 

Scald  peaches  to  remove  skin  and 
put  them  in  a  pail  of  cold  water  un- 
til you  have  a  sufficient  number  to 
can.  This  will  keep  them  from  turn- 
ing brown.  Make  your  syrup  by 
using  one  cup  sugar  to  two  cups  wa- 
ter. Now  have  your  jars  ready,  and 
as  you  cut  your  peaches  in  halves 
place  them  in  jars.  Leave  two  pits  in 
the  bottom  of  each  can,  pour  over  the 
syrup  and  place  jars  in  boiler.  Boil 
16  minutes  after  the  water  begins  to 
boil,  or  can  as  directed  in  the  oven. — ■ 
Mrs.  W.  W.  Williams. 

Peach  Preserves. 

Select  fine  ripe  peaches,  pare,  halve 
and  stone  them;  allow  one  pound  su- 
gar to  one  pound  fruit  and  put  a  layer 
of  sugar  in  the  kettle,  then  a  layer  of 
peaches,  and  so  on  alternately,  until 
all  are  used.  Cover  and  let  stand 
until  next  morning;  then  bring  to  a 
boil  quickly  and  let  it  simmer  mere- 
ly until  the  fruit  is  clear  and  tender. 
Blanch  and  add  four  peach  kernels 
for  each  pound  of  fruit.  When  it  be- 
gins to  boil,  place  fruit  in  glass  jars, 
cover  with  syrup  and  seal. — Mrs. 
Williams. 

Peach    Marmalade. 

Choose  fine,  ripe  peaches,  pare, 
stone  and  cut  them  up;  add  a  very 
little  water  and  cook  in  a  double 
boiler  until  reduced  to  pulp;  pass 
through  a  colander  and  allow  %  of  a 
pound  sugar  to  each  pound  of  pulp. 
Put  it  on  the  stove  and  boil  until  it 
will  jelly,  or  until  it  will  drop  from 
the  spoon  in  clots.  Stir  it  from  the 
bottom  with  a  'wooden  spoon  all  the 
time  it  is  on  the  fire  to  prevent  burn- 
ing. When  done  seal  in  jars. — Mrs. 
Williams. 

Peach  Marmalade. 

Two  quarts  overripe  peaches,  peeled 
and  cut  fine,  1%  quarts  sugar  added 
to  fruit,  1  cup  water.  Stir  and  let 
stand  two  hours.  Break  six  peach 
kernels,  shred  fine  and  add  to  fruit. 
Put  over  slow  fire,  stirring  often  and 
cook  until  clear  and  thick.  Put  in 
glasses  or  jars. 

Overripe  plums  or  prunes,  especially 


the  silver  prunes,  are  good  made  up 
this  way,  with  the  addition  of  the 
different  combinations  of  spices  or  a 
half  cup  vinegar  added,  so  the  house- 
wife may  have  a  variety  of  canned 
goodies  with  but  little  trouble. 

Suggestions — We  are  most  of  us  fa- 
miliar with  all  the  plain  canned  fruits 
and  vegetables,  so  will  not  send  in 
any  recipes  for  those.  The  petite 
prunes  may  be  dried  in  the  oven  and 
are  a  fine  substitute  for  raisins  if 
cut  small. — Mrs.  W.  R.  Crow,  1153 
Forty-ninth   avenue  Southeast. 

Sweet  Pickled  Peaches. 

Remove  skins  from  fruit  and  cut  in 
halves.  Stick  two  whole  cloves  in 
each  piece  of  fruit  and  cook  until  soft 
in  a  syrup  made  by  boiling  together, 
for  20  minutes,  2  pounds  of  brown  su- 
gar, 1  pint  vinegar  and  1  ounce  of 
stick  cinnamon.  This  amount  of 
syrup  will  serve  to  cook  one  peck  of 
fruit.  Seal  in  glass  jars. — Bertha 
Blowers,  Hood  River,  Or. 

Sweet  Peach  Pickles. 

Select  fine  peaches,  not  over  ripe, 
and  not  very  large;  pack  them  in  a 
jar.  Take  2  quarts  sugar  to  1  quart 
of  vinegar,  1  tablespoonful  cloves  and 
broken  stick  cinnamon  (tied  in  a 
bag)  to  each  quart  of  vinegar;  boil 
it  5  minutes  and  pour  hot  over  fruit. 
The  next  day  turn  it  off  and  boil 
again,  and  pour  hot  on  the  peaches 
again;  repeat  for  three  days.  The 
last  time  you  boil  the  syrup  add  the 
peaches,  let  them  come  to  a  boil,  re- 
move to  jars.  Boil  down  the  syrup 
20  minutes,  cover  the  peaches  with 
the  syrup  and  seal. — Mrs.  W.  W.  Will- 
iams. 

Peach   Jelly. 

Use  one  part  very  sour  apple  juice 
to  two  parts  peach  juice,  and  make 
like  other  jellies. — Mrs.  Williams. 

Fried   Peaches. 

Choose  ripe  peaches  (freestone), 
cut  in  two,  remove  stone.  Pry  in  xk- 
inch  hot  fat;  turn  when  light  .brown; 
remove  to  dish  with  the  hollow  side 
up.  Snrinkle  with  sugar  and  serve. — 
Mrs.  W.  W.  Williams. 


Pears 


Canned  Pears. 


Peel  pears,  quarter  them  and  place 
in  jars.  Cover  with  a  syrup  made 
from    1    cup    sugar    to    2    cups    water. 


Boil  in  boiler  or  place  in  oven  as 
directed.  Pears  are  easily  boiled  in 
the  open  kettle  and  then  put  into  jars 
and  sealed. — Mrs.  Williams,  1411  Rod- 
ney avenue,  city. 


CONSERVATION  OP  PEARS. 


Canned  Pears. 

Pare  fruit  and  cook  whole  with 
stems  left  on,  or  they  can  be  cut  in 
halves  or  quarters,  removing  cores.  A 
small  piece  of  ginger  root  or  lemon 
rind  may  be  cooked  with  the  syrup, 
which  is  made  of  1  part  sugar  and  2 
parts  water.  Cook  until  fruit  looks 
transparent  and  can  be  pierced  easily 
with  a  stiff  straw  or  a  knitting  nee- 
dle, and  can. — Bertha  Blowers,  Hood 
River,  Or. 

Pear    Chips. 

Eight  pounds  of  pears,  cut  in  chips; 
6  pounds  sugar,  \i  pound  preserved 
ginger,  cut  fine;  4  lemons,  cut  fine; 
mix  all  and  let  stand  4  hours.  Then 
stew  until  thick;  if  pears  are  juicy 
use  no  water. — Mrs.  E.  G.  Compland. 
Preserved   Pears. 

Take  acid  pears  for  preserving.  If 
the  fruit  is  small  preserve  it  whole; 
if  large  cut  in  halves;  peel  the  pears 
with  a  silver  knife,  dropping  them 
into  cold  water  as  fast  as  they  are 
peeled  to  prevent  discoloration.  When 
the  fruit  is  all  prepared  weigh  the 
pears  and  allow  a  pound  of  sugar  to 
each  pound  of  pears.  Put  the  fruit 
over  the  fire  with  just  enough  water 
to  cover  it  and  boil  it  gently  until  it 
is  tender  enough  to  yield  to  a  slight 
pressure  of  the  fingers;  meantime  put 
the  sugar  into  the  preserving  kettle, 
adding  to  each  pound  a  pint  of  cold 
water,  and  to  every  five  pounds  of  the 
sugar  add  the  thinly  pared  yellow 
rind  and  juice  of  2  lemons  and  2 
ounces  of  green  ginger  root  scalded 
and  scraped.  Boil  the  syrup  and  re- 
move all  scum  as  it  rises.  When  the 
pears  are  boiled,  as  directed,  put  them 
into  the  syrup  and  boil  them  until 
they  look  clear.  When  the  pears  are 
thoroughly  penetrated  with  the  syrup 
remove  the  preserving  kettle  from  the 
fire,  allow  the  preserves  to  cool  and 
put  them  in  glasses  or  jars  as  usual. 
—I.  G.  C. 


Pear  Butter. 

Use  your  overripe  pears  for  butter, 
peel  and  remove  cores,  place  in  pan 
with  1  cup  of  water  as  soon  as  they 
begin  to  cook.  Mash  when  well 
boiled  down  to  pulp,  add  1  cup  of 
sugar  to  each  3  cups  of  pulp;  let  cool 
on  back  of  stove  two  hours.  Stir 
with  wooden  spoon  and  do  not  allow 
it  to  burn.  When  very  thick  can. — 
Mrs.   Williams. 

To  Can  Baked  Pears. 

Place  pears  in  baking  dish,  add  one 
cupful  sugar,  cover  one-third  way 
with  water  and  bake.  When  done, 
place  in  Economy  jars  with  fork,  set 
in  pan  of  hot  water,  bake  in  oven 
for  20  minutes.  Remove  from  oven, 
put  on  second  clamp  and  set  aside  to 
cool. — Mrs.  W.  R.  Crow,  1153  Forty- 
ninth   avenue   Southeast. 

Pickled  Pears. 

Peel  pears  and,  if  large,  cut  in  two. 
Take  out  core.  Put  four  cloves  in 
each  piece.  Have  on  the  stove  four 
cups  of  sugar  mixed  with  one  cup  of 
water  and  one  cup  of  vinegar.  Put 
pears  in,  cook  till  tender  and  seal. — 
Mrs.  C.  R.  Moody,  6829  Forty-sixth 
avenue  Southeast. 

Ginger  Pears. 

Four  pounds  of  green  pears,  V± 
pound  of  preserved  ginger,  4  pounds 
of  granulated  sugar,  2  lemons.  Chop 
the  pears  very  fine,  slice  the  ginger 
and  let  these  boil  together  with  the 
sugar  for  one  hour  slowly.  Boil  the 
lemons  whole  in  clear  water  until  ten- 
der, then  cut  up  in  small  bits,  remov- 
ing the  seeds.  Add  to  the  pears  and 
boil  one  hour  longer.  Pour  into 
glasses  and  seal. 

Hard  pears,  which  are  suitable  for 
no  other  purpose,  may  be  used  for 
this  conserve. — Mrs.  H.  M.  Morse,  451 
Ainsworth  avenue. 


Cherries 


Select  fresh  ripe  cherries,  fill  your 
cans  to  the  shoulder,  cover  with  a 
syrup  made  of  1  cup  sugar  to  3  of 
water;  boil  to  reduce  one-third  and 
pour  over  when  cold.  Can  in  the 
oven  or  in  the  boiler  as  outlined  in 
the  directions  for  cold  pack  canning. 
Boil  20  minutes. 

To  preserve  cherries  proceed  as  for 
any  other  preserve. — Mrs.  W.  W.  Will- 
iams. 

Dried  Cherries. 

Many  seasons  in  Oregon  I  notice 
the  Royal  Ann  and  Black  Republican 
cherries  dry  on  the  trees.  I  have 
gathered  these,  removed  the  pits, 
sprinkled  a  little  sugar  over  them  and 
placed    them    in    the    oven    until    the 


sugar  melted.  Then  packed  them  into 
jars  and  sealed.  Use  these  in  the 
place  of  raisins. — Mrs.  Williams. 

Crystallized  Cherries. 

To  one  cup  granulated  sugar  add  3 
tablespoonfuls  of  water.  Boil  to  hard 
boil  degree,  or  until  a  drop  in  water 
hardens.  Pour  it  over  a  quart  of  fine 
ripe  cherries  which  have  been  stoned. 
Move  them  around  gently  to  coat 
nicely  in  this  syrup,  but  do  not  cook. 
When  almost  cold  dry  near  the  fire. — 
Mrs.  Williams. 

Bing  cherries  canned  with  one-third 
loganberries  make  a  most  delicious 
combination.  One  cup  sugar  to  one 
quart  fruit.  Try  them. —  Mrs.  Will- 
iams. 


TELEGRAM    CONSERVATION   COOK    BOOK. 


Prunes 


Prunes  to  Can. 

Select  ripe  prunes,  add  Y2  cup  sugar 
to  each  quart  of  fruit;  place  them  on 
the  stove  and  bring-  slowly  to  the 
boiling  point.  Then  set  aside  or  let 
stand  over  night.  (This  hardens  the 
fruit  and  they  will  not  fall  to  pieces.) 
In  the  morning  let  them  come  to  a 
good  boil,  and  as  soon  as  they  are 
boiling  well  all  over  the  kettle  they 
will  be  done.  Do  not  stir  them  much. 
Put  in  cans  and  seal. — Mrs.  Williams. 

Prune  Conserve. 

Mrs.  Nina  Haston,  1620  Van  Buren 
street,  Corvallis,  Or.:  Six  and  one- 
half  pounds  sugar,  10  pounds  prunes, 
2  pounds  raisins,  3  oranges,  meats 
from  one  pound  walnuts.  Put  all 
fruits  through  food  chopper.  T  cut 
the  nuts,  as  I  think  it  crushes  them 
too  much  to  grind  them.  Mix  ingred- 
ients well  and  cook  20  minutes  and 
seal. 

Canned  Prunes — No.  2. 

Remove  the  prune  pits,  fill  your 
cans  to  the  shoulder.  Cover  with  a 
syrup  made  of  1  cup  of  sugar  to  3 
cups  of  water.  Boil  to  reduce  one- 
third.  Place  covers  on,  but  do  not 
seal.  Put  cans  in  boiler  or  oven  as 
directed  in  cold  pack  or  oven  can- 
ning. 


Jelly. 


Select  prunes  when  they  are  blue 
but  not  ripe.  Cover  with  water  and 
boil.  Steam  through  jelly  bag.  Boil 
30  minutes,  add  sugar  cup  for  cup  and 
boil  to  jelly. — Mrs.  Williams. 

Prune  Butter. 

Select  prunes  for  butter  when  they 
are  ripe  enough  to  be  soft.  Remove 
the  pits,  put  through  the  meat  grind- 
er. Place  pulp  in  kettle  and  boil;  you 
will  have  to  watch  and  stir  the  pulp 
to  keep  it  from  burning.  When  well 
boiled  down  add  Y2  cup  of  sugar  to 
each  quart  of  pulp.  Boil  20  minutes 
longer  and  can.  People  who  like 
spices  may  add  them.  I  never  do. — 
Mrs.  Williams. 

Pickled  Spiced  Prunes. 

Select  large  ripe  prunes,  put  a  clove 
into  each;  prepare  a  syrup  cf  4  pounds 
of  sugar  to  1  quart  of  vinegar,  add  a 
stick  of  cinnamon  and  bring  to  a  boil. 
Have  the  prunes  in  a  jar  and  pour 
this  syrup  over  them  while  it  is  hot. 
Pour  off  and  reheat  the  syrup  for 
nine  mornings  in  succession,  pouring 
back  over  the  prunes,  when  the 
prunes  may  be  placed  in  glass  cans 
and  covered  with  the  hot  syrup  for 
the  last  time  and  sealed. — Mrs.  Will- 
iams. 


Oranges 


Orange  Marmalade. 


Eight  oranges,  4  lemons,  4  pounds 
of  cut  sugar.  Remove  peel  from  fruit 
and  cook  until  soft  in  enough  water 
to  cover;  drain  and  scrape  white  part 
from  rind  with  a  spoon.  Cut  thin  yel- 
low rind  in  strips  with  scissors.  Di- 
vide oranges  in  sections,  remove  seeds 
and  tough  skin  and  put  them  into 
kettle;  heat  gradually  to  boiling 
point,  add  sugar  gradually  and 
cook  very  slowly  one  hour.  Add  the 
rind  and  cook  one  hour  longer;  then 
turn  into  glasses. — Bertha  Blowers, 
Hood  River,  Or. 

Orange  Marmalade. 

One   grapefruit,  1   orange,   1   lemon. 


Remove  core  from  grapefruit.  Squeeze 
juice  from  all  and  run  the  remainder 
through  food  chopper.  Add  juice  and 
three  parts  water  and  let  stand  24 
hours.  Boil  10  minutes  and  let  stand 
12  hours.  Then  measure  one  part  su- 
gar to  one  part  mixture,  boil  slowly 
about  four  hours. — Mrs.  Nina  Haston, 
1620  Van  Buren  street,  Corvallis.   Or. 

Orange  Jelly. 

Select  tart  oranges,  press  out  the 
juice  and  mix  with  an  equal  quantity 
of  juice  pressed  from  sub-acid  apples. 
Then  for  each  pint  of  juice  use  from 
SA  to  1  pound  of  sugar,  and  process 
the  same  as  in  directions  for  making 
other  jellies. — H.  I.  Blitz. 


Loganberries 


Loganberry     Juice     for     Making     Red 
Rice. 

After  making  jelly,  return  the  pulp 
of  loganberries  to  the  kettle,  cover 
with  water  and  boil  40  minutes.  Re- 
turn to  jelly  bag  and  restrain.  This 
juice  can  be  canned  and  used  any  time 


for  rice  puddings  or  for  any  other 
purpose  desired. — Mrs.  W.  W.  Will- 
iams. 

To  Can  Loganberries. 

Can  as  you  do  any  of  the  small 
berries,  adding  more  sugar  if  desired, 
as  they  are  tart. — Mrs.  W.  W.  W. 


CONSERVATION  OF  LOGANBERRIES. 


Loganberry  Jelly. 

Add  a  cup  of.  water  to  two*  quarts 
of  berries,  set  over  the  fire,  and  then 
mash  if  you  have  no  fruit  press. 
Strain  through  the  jelly  bag,  add  1 
cup  of  sugar  to  1  of  juice;  return  to 
the  fire,  boil  20  minutes  and  turn  into 
glasses. — Mrs,  Williams. 

Loganberry  Juice  Makes  Fine  Drink. 

The  finest  of  all  unfermented  fruit 
juices  can  be  easily  and  cheaply  made 
in  Oregon.  It  is  a  demonstrated  fact 
that  practically  everybody  who  has 
tasted  well-made  loganberry  juice 
considers  it  as  superior  to  any  other 
fruit  juice. 

Preparing  the  Juice — Anyone  who  is 
able  to  can  fruit  will  have  no  trouble 
in  making  loganberry  juice.  The 
sound,  ripe  fruit  is  placed  in  a  fruit 
press  and  the  juice  is  extracted,  and 
then  carefully  strained.  A  small  fruit 
press  may  be  purchased  from  almost 
any  hardware  store.  One  holding  four 
to  six  quarts  is  a  convenient  size. 
Where  no  fruit  press  is  used  place 
the  fruit  with  a  small  quantity  of 
water  in  a  vessel  on  the  stove  and 
heat  gently,  at  the  same  time  mash- 
ing the  fruit  with  a  large  spoon  to 
extract  the  juice.  It  should  then  be 
strained. 

To  every  three  quarts  of  juice  add 
one    quart    (by     measure)     of    sugar. 


Place  on  a  stove  and  heat  gently  un- 
til the  juice  begins  to  simmer.  It 
should  be  removed  from  the  stove  at 
once  and  put  in  bottles  or  fruit  jars 
and  sealed.  The  bottles  and  jars  must 
first  be  sterilized  in  boiling  water — 
just  before  using — just  as  they  are 
prepared  in  canning  fruit. 

It  should  be  stated  with  all  empha- 
sis that  the  juice  must  not  be  boiled, 
as  boiling  destroys  the  peculiar,  rich 
loganberry  flavor. 

The  juice  may  be  used  as  soon  as 
it  becomes  thoroughly  cooled,  or  it 
may  be  kept  for  years.  It  should  be 
served  cold,  just  like  other  fruit  juice. 
The  juice  is  rather  strong,  so  that  it 
is  better  when  diluted  with  about 
three  parts  of  water  to  one  of  juice, 
just  before  using. 

The  writer  wishes  to  predict  that 
some  day  the  manufacture  of  logan- 
berry juice  will  be  an  industry  of  con- 
siderable importance  in  Western  Ore- 
gon. This  fruit  cannot  be  success- 
fully grown  east  of  the  Rocky  moun- 
tains, and  nowhere  east  of  the  Cas- 
cade mountains  does  it  thrive  as  it 
does  here  along  the  coast.  Hence  the 
Pacific  coast  will  always  have  a  mo- 
nopoly of  the  industry. 

Anyone  desiring  further  informa- 
tion on  this  subject  may  obtain  it  by 
addressing  the  writer. — F.  C.  Reimer, 
State  Experiment  Station,  Talent,  Or. 


Raspberries 


Raspberry  or  Loganberry   Shrub. 

The  following  is  an  old  New  Eng- 
land recipe  for  raspberry  shrub, 
which  is  very  satisfactory  for  logan- 
berry shrub,  and  which  the  contrib- 
utor vouches  for  as  superior  in  flavor 
and  keeping  qualities  to  Professor 
Reimer's  recipe. 

Put  3  quarts  of  fresh  berries  in  an 
earthen  bowl,  pour  over  them  1  quart 
of  nice  vinegar.  Let  them  stand  24 
hours,  then  strain  out  the  liquor  and 
turn  it  over  another  3  quarts  of  fresh 
berries.  Let  this  stand  another  24 
hours.  Again  strain  and  press  out  all 
the  juice,  and  to  each  pint  add  a 
pound  of  sugar,  and  boil  20  minutes. 
Turn  into  bottles  and  cork  when  cold. 
When  used  dilute  with  three  parts 
water.    Keep  in  a  cool  place. 


Raspberry    "Vinegar. 


Put  raspberries  in  stone  jar  and 
cover  with  vinegar;  let  stand  six  days 
covered  over,  but  stirring  occasion- 
ally; then  strain  through  flannel,  add 
sugar  pint  for  pint,  boil  %  hour, 
skim  and  bottle  when  cold. — Mrs.  W. 
W.  Williams,  14.11  Rodney  avenue. 


Raspberry  Shrub. 

Cover  the  raspberries  in  white  wine 
vinegar  for  seven  days,  strain 
through  jelly  bag  and  to  each  pint  of 
juice  allow  one  pint  sugar;  boil  30 
minutes  and  bottle.  Use  3  tablespoon- 
fuls  of  the  shrub  to  a  glass  of  water. 
— Mrs.  W.  W.  Williams. 


Blackberries 


Blackberry  Jelly. 


Take  blackberries,  wash  clean  and 
add  a  very  little  water.  Cook  until 
juice  is  all  out  of  the  berries.    Strain 


through  a  cloth  and  add  one  cup  of 
sugar  to  one  of  juice.  Cook  from  25 
to  35  minutes.  Put  in  glasses,  but  do 
not  cover  until  cold. — Bertha  Blowers, 
Hood  River,  Or. 


Phone  Your  Want  Ads  to  The  Telegram- 
Broadway  200,  A  6701 


TELEGRAM    CONSERVATION    COOK   BOOK. 


Blackberry   Jam. 

Take  the  berries  after  the  juice  has 
been  taken  off  for  jelly,  run  through 
the  flour  sifter  and  add  2  cups  of 
sugar  to  3  cups  of  the  juice.  Cook 
fast  15  minutes,  stirring-  all  the  time. 
— Bertha  Blowers,  Hood  River,  Or. 

Blackberry  Jelly. 

Take  berries  not  too  ripe,  put  them 
into  a  porcelain  kettle  and  cook  un- 
til reduced  to  a  pulp;  then  strain 
them,  and  to  a  pint  of  juice  add  one 
pound  sug-ar.  Boil  to  a  jelly. — Mrs. 
C.  L.  Jordan,  2638  Tenth  street,  Baker, 
Or. 

Blackberry  Cordial. 

Put  one  peck  blackberries  in  a  ket- 
tle and  cook  until  well  scalded.  Strain 


and  press  out  the  juice.  Put  in  ket- 
tle and- add  these  spices  in  a  bag:  % 
pound  allspice,  1  ounce  cinnamon 
bark,  1  ounce  cloves,  1  nutmeg.  Add 
about  1  pound  of  loaf  sugar  to  every 
quart  of  juice  and  cook  slowly  10  or 
15  minutes.  Remove  from  the  fire 
and  let  cool. — Mrs.  C.  L.  Jordan,  2638 
Tenth  street,  Baker,  Or. 

Evergreen  Blackberries. 

I  have  often  been  surprised  at  the 
number  of  people  who  pass  by  our 
native  Evergreen  black  as  a  worth- 
less berry  because  the  seeds  are  large. 
But  if  mashed  and  add  %  water,  boil 
and  put  through  a  flour  sieve,  then 
add  %  cup  of  sugar  to  each  cup  of 
pulp  and  boil  the  same  time  as  for 
marmalade,  it  is  the  most  delicious 
sweet  in  your  cupboard. — Mrs.  Will- 
iams, 1411  Rodney  avenue. 


Grapes 


Grape   Jelly. 


Select  your  grapes  before  they  are 
fully  ripe.  Add  %  water  and  place 
them  over  the  fire.  Mash  as  they 
begin  to  boil.  When  all  are  broken 
put  into  jelly  bag  and  drain.  Add  % 
cup  of  sugar  to  1  cup  of  juice.  Put 
back  over  the  fire  and  boil  about  30 
minutes,  or  until  the  jelly  comes  to 
top  of  kettle,  and  looks  as  if  it  were 
about  to  boil  over. — Mrs.  W.  W.  Will- 
iams,  1411   Rodney  avenue. 

Grape    Marmalade. 

Remove  the  pulp  from  the  jelly 
bag.  Cover  with  water,  stir  well  as 
you  bring  it  to  the  boiling  point.    Put 


this  through  your  flour  sieve  and 
add  %  cup  of  sugar  to  1  cup  pulp. 
Boil  until  it  thickens  well  when  put 
on  a  saucer  and  left  to  cool  about  10 
minutes. — Mrs.  W.  W.  Williams,  1411 
Rodney  avenue. 

Grape   Juice. 

Six  pounds  Concord  grapes,  3  cups 
water;  boil  10  minutes  and  strain 
through  jelly  bag.  To  each  quart  of 
juice  add  2  cups  sugar,  boil  8  min- 
utes and  seal.  Any  bottle  will  do,  and 
corks  may  be  had  at  the  drug  stores. 
Dip  each  head  in  melted  paraffine 
after  sealing. — Mrs.  W.  R.  Crow,  1153 
Forty-ninth  avenue  Southeast. 


Gooseberries 


Canned   Gooseberries. 

Gooseberries  are  delicious  if  canned 
green  without  sugar.  When  wanted 
for  the  table  reduce  with  y2  water 
and  add  sugar  to  taste.  They  can  be 
made  into  pies,  puddings  and  jelly  as 
one  wishes.  If  one  -wishes  preserves 
arid  si  cup  of  sugar  to  1  cup  goose- 
berries and  boil  for  30  minutes. — W. 
W.  Williams. 

Gooseberry   Relisb. 

Pick  and  wash  and  drain  5  quarts 
gooseberries,  1  1-3  cup  raisins,  1  large 
onion,  peeled  and  ground;  put  in  ket- 
tle, add  2  cups  brown  sugar,  3  table- 
spoonfuls  each  mustard,  salt  and  gin- 
ger, Vi  teaspoonful  of  cayenne  pepper 
and  1  teaspoonful  of  tumeric.  Pour 
over  1  quart  of  vinegar.  Bring  slowly 
to   the   boil.     Let   simmer   45   minutes; 


strain  through  coarse  sieve.  Seal  hot 
to  use  on  meats. — Mrs.  E.  G.  Comp- 
land. 

Spiced  Gooseberries. 

Take  5  pounds  gooseberries  about 
ripe,  4  pounds  sugar,  2  cups  vinegar, 
1  tablespoonful  each  cloves  and  cin- 
namon, %  teaspoonful  mace.  Boil  3 
hours  and  put  in  jars. — W.  W.  Will- 
iams. 

Gooseberry    Shrub. 

Take  green  gooseberries,  pour  on 
boiling  water  to  cover,  let  stand  over 
night.  In  the  morning  pour  off  the 
juice,  heat  it  and  pour  back  on  the 
berries  again;  then  strain  and  to  each 
pint  of  juice  add  one  pint  of  sugar; 
boil,  skim  and  bottle. — W.  W.  Will- 
iams. 


PRESERVES  AND   JELLIES. 


Cranberries 


Cranberry  Marmalade. 

One  quart  large  Western  cranber- 
ries, boil  in  1  pint  of  water  30  min- 
utes, add  2yz  cups  of  sugar  and  con- 
tinue to  boil  until  well  done;  pour 
into  molds.  Cook  at  least  24  hours 
before  serving. — Mrs.  W.  W.  Williams, 
1411  Rodney  avenue. 

Cranberry   Sauce. 

Take  3  cups  water,  1  pound  raisins 
and  2  quarts  cranberries;  boil  until 
soft  enough  to  sift  easily;  pass  it 
through  a  sieve,  add  2  cups  sugar  and 
boil  10  minutes.  Turn  into  mold. 
Some  can  be  set  aside  to  cool  and  not 
put  through  sieve. — Mrs.  Williams. 

Cranberry   and    Sago   Jelly. 

Select  nice  Western  grown  cran- 
berries and  wash  thoroughly;  put 
them   in   a  saucepan,   cover   with   cold 


water,  place  vessel  over  the  fire  and 
stew  until  so  tender  that  they  will 
break  as  you  stir  them  with  a  spoon. 
When  they  are  all  soft,  squeeze 
through  a  jelly  bag,  and  to  a  quart  of 
the  strained  juice  add  %  pound  sugar 
and  2  ounces  of  sago;  let  it  boil  until 
the  sago  is  transparent  and  put  in 
jelly  glasses.  This  makes  a  sour  jelly 
to  use  with  meats,  but  most  people 
prefer  it  sweeter — at  least  2  cups  of 
sugar  to  1  quart  of  juice  or  pulp.  It 
is  a  good  way  to  put  the  cranberries 
through  the  flour  sifter  instead  of 
Straining  them,  as  in  this  way  you 
use  the  pulp  as  well  as  the  juice. 
Cranberries  should  always  be  cooked 
a  day  or  two  before  they  are  to  be 
served,  and  if  wanted  for  a  large  din- 
ner put  in  a  pretty  shaped  mold. 
Then  set  the  mold  in  warm  water  a 
moment  before   turning   out   to   serve. 


Preserves,  Jellies,  Etc. 


Watermelon   Preserves. 

After  boiling  the  rind  until  trans- 
parent, drain,  but  leave  enough  water 
to  keep  from  burning.  Add  3  cups  of 
sugar  for  a  large  melon,  2  lemons 
sliced  thin.  Cook  until  it  forms  a 
nice  syrup,  and  seal. — Mrs.  E.  Berg- 
stom,  1399  Burrage  street. 

Watermelon   Preserves. 

Cut  rind  in  square  pieces  after  re- 
moving the  hard  shell,  then  weigh. 
Cover  with  cold  water  and  cook  slow- 
ly till  tender.  Let  remain  in  the  wa- 
ter until  cold.  To  every  pound  of  the 
melon  allow  2-3  pound  of  sugar  with 
water  enough  to  make  a  syrup.  Dip 
melon  out  of  the  cold  water  into  the 
syrup  and  cook  slowly  until  clear. 
Add  juice  and  rind  of  lemon  to  taste. 
In  using  lemon  rind,  cut  so  thinly 
from  the  lemon  that  yellow  may  be 
seen  on  both  sides  of  the  slice. — Mrs. 
H.  M.  Morse,  451  Ainsworth  avenue. 

Crabapple  Preserve. 

Wash  thoroughly  small  crabapples 
without  removing  the  stems.  Weigh, 
and  allow  an  equal  weight  of  sugar. 
To  this  sugar  add  enough  water  to 
make  a  thick  syrup  and  stir  over  the 
fire  until  it  is  melted.  Boil,  add  the 
whole  crabapples  and  cook  until  the 
skin  is  transparent.  The  cooking 
must  be  very  slow  and  the  syrup  must 
be  stirred  from  time  to  time.  When 
done,  pack  into  jars,  cover  with  the 
boiling  syrup  and  seal.  This  slow 
cooking  may  be  done  in  the  range 
oven  during  the  preparation  of  a 
meal. — Mrs.  H.  M.  Morse,  451  Ains- 
worth avenue. 


Imitation  Apricot  Preserves. 

Take  young  carrots,  wash  and 
scrape  them  clean,  cut  into  round 
pieces  and  put  into  a  kettle  with 
enough  water  to  cover  them.  Let 
them  simmer  until  perfectly  soft,  then 
put  them  through  a  sieve.  Weigh  the 
pulp,  and  to  every  pound  allow  one 
pound  of  sugar,  the  grated  rind  of  one 
lemon  and  the  strained  juice  of  two 
lemons  and  six  chopped  bitter  al- 
monds. Put  the  pulp  into  the  pre- 
serving kettle  with  the  sugar  and  let 
this  boil  for  five  minutes,  stirring  and 
skimming  all  the  time.  When  cool 
add  the  lemon  rind  and  juice  and  the 
almonds;  mix  well  with  the  jam  and 
put  into  pots. — Mrs.  Nat  Smythe,  443 
East  Thirty-eighth  street. 

Rhubarb  Jam. 

Six  pounds  rhubarb,  2  lemons,  5 
pounds  sugar,  1  pound  figs.  Cut  rhu- 
barb in  several  pieces,  with  skin  on; 
mix  with  sugar  and  let  stand  over 
night.  In  the  morning  cut  figs  and 
lemons  in  small  pieces,  add  to  rhu- 
barb and  sugar  and  cook  very  slowly 
over  a  low  flame  four  hours. — Bertha 
Blowers,   Hood   River,   Or. 

Strawberry  Marmalade  or  Jam. 

To  5  pounds  sugar  add  1  pound  cur- 
rants and  6  pounds  strawberries. 
Mash  the  currants  in  preserving  pan 
with  1  cup  of  water;  put  it  on  the 
stove  and  boil;  then  add  the  straw- 
berries, press  and  rub  them  into  an 
earthenware  pan  through  a  fine  sieve. 
Let  the  sugar  boil  to  the  consistency 


TELEGRAM   CONSERVATION   COOK   ROOK. 


of  thick  molasses,  add  the  fruit  pulp 
and  boil  briskly  with  contents  stir- 
ring-, for  20  minutes.  Skim  it  and  put 
into  jars. — Mrs.  W.  W.  Williams. 

Ripe   Tomato    Conserve. 

Four  quarts  ripe  tomatoes,  peel  and 
cut  out  the  stem  ends.  Scrape  out 
seeds,  add  3  pints  sugar,  the  gTated 
rinds  of  2  lemons,  juice  of  3  squeezed 
into  a  little  water  and  sugar.  Cook 
until  fairly  thick,  turn  into  jelly 
glasses.  This  conserve,  if  served  on  a 
white  or  green  dish,  adds  an  orna- 
mental touch  to  the  supper  table  and 
is  fine  served  with  meats. — Mrs.  E.  G. 
Compland. 

Conserve. 

One  dozen  pears,  1  dozen  peaches, 
%  dozen  lemons,  %  dozen  oranges,  2 
quarts  crabapples,  quartered;  1  pine- 
apple, %  weight  of  fruit  in  sugar. 
Boil  two  hours. — Mrs.  W.  W.  Williams. 

To  Preserve  Berries  Without  Cooking. 

Currants,  strawberries,  red  rasp- 
berries and  loganberries  make  most 
delicious  preserves  when  prepared 
without  cooking.  Select  ripe  fruit, 
add  sugar,  pound  for  pound,  place  in 
a  jar  and  mash  well.  Put  it  in  jars 
that  have  been  well  sterilized  as  well 
as  their  covers.  Set  in  the  sun  for  a 
few  days  before  putting  away. — Mrs. 
W.  W.  Williams,  1411  Rodney  avenue. 

Currant  Jelly  Without  Cooking. 

Choose  good,  ripe  currants.  Re- 
move from  stem,  place  in  jar  and 
mash.  Now  put  them  in  jelly  bag 
and  strain,  add  1  cup  sugar  to  1  of 
juice.  Place  on  stove  and  stir  while 
the  sugar  dissolves.  As  soon  as  it 
looks  clear,  pour  into  jelly  glasses 
and  allow  it  to  stand  in  the  sun  for 
several  days.  Cover  with  melted  par- 
affine.  Keep  in  a  cool,  dry,  dark 
closet.— Mrs.  W.  W.  Williams,  1411 
Rodney  avenue. 


Oregon  Grape  Jelly. 

I  wonder  how  many  Oregon  house- 
keepers are  using  the  wild  Oregon 
grapes  for  jelly?  This  gives  you  a 
most  delicious  jelly  that  is  far  differ- 
ent from  any  jelly  made  from  other 
fruits.  Gather  the  Oregon  grapes 
when  ripe,  wash  and  mash,  strain 
through  your  jelly  bag.  Add  sugar, 
cup  for  cup.  Boil  and  proceed  the 
same  as  for  grape  jelly. — Mrs.  W.  W. 
Williams,  1411  Rodney  avenue. 

The  Oregon  "grape,"  so-called, 
grows  only  on  the  North  Pacific 
coast  and  is  the  state  flower  of  Ore- 
gon. It  is  a  beautiful  vinous  shrubby 
plant     something     like     the     Eastern 


trailing  arbutus,  but  the  leaves,  or 
fronds,  of  the  Oregon  grape  are  al- 
most exactly  like  holly  leaves  except 
that  they  are  handsomer  and  a  little 
larger  usually.  It  grows  luxuriantly 
all  over  the  western  part  of  Oregon 
and  Washington,  and  is  always  beau- 
tiful and  fine  for  decorations.  In  the 
spring  its  bright  yellow  clusters  of 
little  bell-shaped  flowers  among  the 
tender  green  of  the  new  leaves  is  very 
lovely,  and  in  the  fall  these  blossoms 
are  succeeded  by  small  purplish  fruit 
resembling  the  wild  Eastern  grape  in 
size.  It  is  not  generally  known  that 
they  can  be  eaten  or  used  in  cooking, 
but  Mrs.  Williams  gives  us  a  tried 
recipe  for  using  them. 

AUNT  PRUDENCE. 

Elderberry   and    Grape   Jelly. 

So  many  wild  elderberries  go  to 
waste  here  every  fall  all  through  the 
country  that  I'm  going  to  give  a 
recipe  for  making  them  into  a  deli- 
cious jelly.  Take  1-3  ripe  grapes  and 
2-3  ripe  elderberries.  Have  all  the 
stems  out,  put  them  in  a  saucepan, 
place  over  the  fire  and  let  them  cook 
slowly  until  tender  enough  to  yield 
all  their  juice  freely*.  Then  put  it 
into  a  jelly  bag  and  let  drain  until  all 
the  juice  is  out.  Then  for  each  pint 
of  juice  add  1  pint  of  granulated  su- 
gar. Then  boil  the  sugar  and  juice 
together  and  stir  until  the  sugar  is 
dissolved.  Continue  the  boiling  until 
a  little  of  the  jelly  cooled  in  a  saucer 
stiffens,  and  when  it  is  partly  cold 
pour  it  into  jelly  molds. 

General  Recipes  for  Jelly. 

Mrs.  Nat  Smythe,  443  East  Thirty- 
eighth  street,  city,  sends  in  the  fol- 
lowing: 

Very  few  people  realize  the  wide 
variety  of  jams  and  jellies  that  may 
be  made  with  plain  apple  jelly  as  a 
base.  A  box  of  Gravensteins  (or  any 
tart  apple),  a  little  fruit  juice  of  sev- 
eral varieties  or  a  few  drops  of  some 
of  the  essential  oils  and  a  little  vege- 
table coloring,  and  you  are  prepared 
to  run  the  whole  gamut  of  flavors. 

I  have  made  apple,  lemon,  peach, 
strawberry  and  orange  jelly,  also  or- 
ange marmalade,  all  from  the  same 
box  of  apples.  I  made  an  apple  jelly 
using  Gravenstein  apples  cut  up  and 
boiled  with  a  little  water,  strained 
with  three  cups  of  sugar  added  to 
four  cups  of  juice  To  make  peach 
jelly  I  boiled  up  the  skins  and  seeds 
of  some  peaches  I  had  just  canned  and 
added  one-third  peace  juice  to  two- 
thirds  apple  juice.  For  lemon  jelly  I 
used  the  juice  of  one  lemon  to  every 
four  cupfuls  of  apple  juice.  When 
cool  add  a  few  drops  of  good  lemon 


CANNING  VEGETABLES  AND   MEATS. 


extract  and  a  little  yellow  coloring'. 
Strawberry,  two  cups  of  strawberry 
juice  to  four  cups  of  apple  juice.  The 
orange  jelly  was  made  by  the  addi- 
tion to  every  four  cups  of  apple  juice 
of  the  juice  of  one  orang-e  and  one 
lemon  with  a  few  drops  of  oil  of  or- 
ange added,  and  some  orange  color- 
ing. Orange  marmalade  was  made  in 
the  same  way,  only  some  sliced  or- 
anges were  added.  In  adding  lemon 
or  orange  juice  or  any  flavoring  oils 
to  the  jelly  it  is  better  to  w»it  until 
the  jelly  is  about  to  set,  or  as  cool  as 
possible;  otherwise  the  heat  will  drive 


off  the  highly  volatile  flavoring  oils. 
For  yellow  coloring  I  use  tincture  of 
curcuma  or  tumeric.  It  is  cheap  and 
absolutely  harmless.  For  red  use 
cochineal  or  any  of  the  vegetable  col- 
ors which  may  be  had  at  any  drug 
store.  For  orange  use  a  mixture  of 
red  and  yellow. 

Economical  Jelly. 

I  boil  my  plum,  apple,  etc.,  parings 
and  make  the  juice  into  jelly,  so  noth- 
ing is  lost  that  might  be  used  as  food. 
—Mrs.  W.  R.  Crow,  1153  Forty-ninth 
avenue  Southeast. 


Canning  Vegetables  and  Meats 


Time  Table  for  Cold  Pack  Canning  of 
Vegetables  and  Meats. 


Products 


Scald  or 
Blanch 


Boil  in 
Cans 


Tomatoes    

Tomatoes  and   Corn 

Eggplant    

Pumpkin 

Squash  

Corn  (on  or  off  cob) 

Hominy -. 

Dandelions 

Spinach    

Greens    (all   others) 

Asparagus   

Beans  (Lima  or  St.) 

Okra 

Peas    

Brussels  Sprouts   . . 

Cabbage  

Sauer  Kraut  

Cauliflower 

Beets 

Carrots  

Sweet  Potatoes  .... 

Parsnips    

Beef  and  Pork 

Poultry  and  Game.. 

Fish  

Shellfish    

Soups  


|1  to  3  min 
I     T2,  C8 

3  min. 

5  min. 

5  min. 
5  to  8  min. 

5  min. 
15  min. 
15  min. 
15  min. 

5  min. 

5  min. 

5  min. 

5  min. 

5  min. 

5  min. 

5  min. 

5  min. 

6  min. 
6  min. 
6  min. 
6  min. 

30  min. 
20  min. 

5  min. 

3  min. 


|22  min. 
|1%  hrs. 
I    lhr. 
1%  hrs. 
iy2  hrs. 

3  hrs. 
2  hrs. 
2  hrs. 
2  hrs. 
2  hrs. 
2  hrs. 
2  hrs. 
2  hrs. 
2  hrs. 
2  hrs. 

1  y2  hrs. 
1  y2  hrs. 

2  hrs. 
1%  hrs. 
1  y2  hrs. 
1  y2  hrs. 
1  y2  hrs. 

4  hrs. 
3%  hrs. 

3  hrs. 
3  hrs. 

1  %  hrs. 


Vegetables 


Oven    Canning  for  Vegetables. 

It  has  been  said  that  the  oven  can- 
ning is  not  guaranteed  to  be  sure  for 
vegetables  and  meats,  but  I  can  all 
my  vegetables  and  meats — everything 
except  preserves,  in  the  oven,  and 
never  had  a  can  spoil  in  years.  This 
is  much  easier  and  much  more  eco- 
nomical than  any  other  method.  It  is 
fully  described  under  oven  canning 
for  fruits.  If  your  fruit,  etc.,  boils 
over,  and  the  can  is  not  full,  fill  with 
hot  syrup,  or  vegetables  with  boiling 
water." 

To  Can  Corn. 

Carefully  cut  corn  from  cob.  To 
9  cups  of  corn  use  1  cup  sugar,  %  cup 


salt  (scant),  2  cupfuls  water;  boil  20 
minutes  ana  can.  This  will  be  sure  to 
keep.  Many  people  have  tried  it  and 
it  never  failed. — Mrs.  Williams. 

Salt  Canned  Corn. 

For  9  cups  of  corn  I  use  1  cup  of 
water,  1  cup  of  sugar  and  %  cup  of 
salt.  Boil  five  minutes  and  seal. 
When  opened  in  winter  the  corn 
should  be  soaked  in  cold  water  for 
one  hour. — Bertha  Blowers,  Hood 
River,  Or. 

To  Can  Corn. 

Have  corn  just  the  right  age.  If 
too  old  it  will  not  keep  well  or  be 
nice.  Clean  silk  from  corn  with  vege- 
table brush,  cut  from  cob  and  scrape 
the  cob  lightly.  Fill  your  jars  full 
and  press  down  so  the  milk  will  stand 
on  top.  Seal  and  place  in  boiler  with 
wooden  grate  on  bottom.  Place  jars 
on  this  and  fill  boiler  with  water  to 
cover  jars.  Cover  the  jars  with  a 
heavy  cloth,  then  the  top  of  the  boiler 
with  heavy  paper;  then  the  lid.  Let 
come  to  a  boil,  then  keep  fire  very 
low  and  simmer  Zy2  hours,  remove 
from  fire  and  let  stand  In  the  water 
until  cold.  I  use  Economy  jars.  Corn 
put  up  in  this  way  will  keep  several 
years.  In  preparing  for  table  put 
corn  in  pan  and  add  sugar,  salt  and 
butter,  with  a  little  water;  simmer  on 
back  of  range  %  hour;  then  add  a 
little  milk  or  cream.  You  will  find 
this  very  nice.  I  can  beans  and  peas 
the  same  way,  only  filling  the  jars 
with  cold  water  with  a  half  teaspoon- 
ful  salt  for  each  jar  of  beans. — Mrs. 
E.  G.  Compland. 

To  Can  Corn. 

Cut  the  kernels  lengthwise  with  a 
knife,  then  scrape  with  the  back  of 
the  knife,  thus  leaving  the  hulls  upon 
the  cob,  fill  jars  with  corn  and  a  lit- 


TELEGRAM    CONSERVATION    COOK   BOOK. 


tie  water  to  one-half  inch  of  the  top; 
see  that  water  soaks  well  into  bot- 
tom of  jars,  can  and  boil  four  hours, 
as  for  beans. — Mrs.  Trustman. 

Corn  on   the   Cob. 

Wash  and  .strip  fresh  ears  of  corn, 
pack  in  jars,  cover  with  fresh  cold 
water,  boil  five  hours  the  same  as 
beans. — Mrs.  Trustman. 

To   Can   Peas. 

Fill  the  can  full  of  peas,  cover  with 
fresh  cold  water.  To  each  pint  jar  of 
peas  add  a  teaspoonful  of  sugar.  Can 
and  boil  the  same  as  beans. — Mrs. 
Trustman. 

Corn  and  peas  are  two  of  the  most 
difficult  vegetables  to  keep.  I  have 
canned  all  these  this  summer,  as  well 
as  pickles  and  other  things.  I  would 
be  glad  to  help  any  one  who  don't 
know  the  art  of  canning. — Mrs.  Trust- 
man,  1034  Glenn  avenue  North. 

String  Beans. 

Be  sure  the  pods  are  fresh  and  ten- 
der, as  old  pods  do  not  cook  well.  Cut 
pods  in  convenient  lengths,  pack  jars 
full,  fill  to  overflowing  with  fresh 
cold  water.  If  screw  top  jars  are 
used  screw  cover  on  with  thumb  and 
first  finger.  Pill  a  wash  boiler  with 
cans  in  this  manner,  then  cover  the 
jars  with  cold  water,  heat  gradually 
to  a  boil,  then  note  the  time  and  keep 
boiling  for  three  hours.  Let  the  wa- 
ter cool  a  few  moments,  then  tighten 
the  lids. — Mrs.  Trustman. 

Mrs.  C.  E.  Banister,  North  Plains, 
Or.,  sends  us  the  following  recipe: 

Canned   String  Beans    (Cold  Pack). 

Gather  and  pack  in  jars  fresh  from 
vines,  pack  to  neck  (not  to  top).  Add 
1  teaspoonful  salt  to  every  one-quart 
jar,  fill  to  brim  with  cold  water,  put 
on  caps,  do  not  put  on  rubber,  boil 
three  hours.  Two-quart  jars  require 
4  hours'  boiling.  Take  from  boiler 
one  at  a  time,  take  off  cap,  fill  the 
brim  with  boiling  water,  put  on  new 
rubber   and    seal. 

Canned  Beans. 

Take  young,  tender  string  beans, 
break  into  two-inch  lengths,  put  in 
kettle,  cover  with  water,  put  in  as 
much  salt  as  you  would  for  immedi- 
ate use,  boil  20  minutes.  Put  in  quart 
jars  and  put  2  tablespoonfuls  of  vine- 
gar into  the  top  of  each  quart,  then 
seal.  When  ready  to  use,  pour  off 
juice,  parboil  in  pure  water  for  five 
minutes,  also  pour  this  water  off, 
then  prepare  as  desired. — Jennie  C. 
Hoelzer,  199  Monroe  street. 


Canned   String   Beans. 

Mrs.  Claud  C.  Miller,  1137  East 
Twenty-sixth  street  North,  Portland, 
Or.,  sends  these: 

Here  are  some  of  my  best.  I  am 
glad  to  pass  them  on: 

You  who  have  string  beans  in  your 
war  gardens  drying  up  because,  per- 
haps, you  are  tired  of  string  beans, 
or  because  there  are  only  a  few  ready 
at  one  time  so  that  it  doesn't  seem 
worth  while  to  waste  fuel  cooking 
them  three  hours,  here  is  a  method 
worth  putting  in  your  cook  book. 
Break  beans  in  pieces,  put  them  in 
kettle  and  cook  on  the  supper  fire. 
Thus  you  save  extra  fuel.  Cook  one 
hour  or  until  tender.  Have  ready 
some  boiling  hot  vinegar.  When  beans 
are  tender,  fill  sterilized  jars  to  al- 
most overflowing.  Add  1  tablespoon- 
ful  of  hot  vinegar  and  seal  at  once. 
I  have  made  use  of  a  good  many 
beans  this  way,  and  have  never  lost 
a  can. 

To  Can  Tomatoes  in  the  Oven. 

Remove  the  skins  as  usual  by 
plunging  in  boiling  water  for  a  min- 
ute and  peel.  Pack  the  jars  as  com- 
pactly as  possible  with  the  whole  or 
sliced  tomatoes  up  to  the  first  screw 
of  the  jar,  working  down  on  all  sides 
to  let  out  the  air.  Fill  with  the  syrup 
and  cook  in  dripping  pan  as  described 
above.  Leave  in  25  to  30  minutes,  or 
until  the  syrup  in  the  jars  commences 
to  bead  rapidly.  Then  take  out  the 
pan  and  set  on  top  of  the  stove;  take 
out  one  jar  at  a  time,  fill  up  with 
boiling  tomatoes  and  juice  from  one 
of  the  cans  until  the  jar  is  full;  see 
that  the  juice  fully  covers  the  toma- 
toes, and  seal  as  usual. 

Or  you  can  can  whole  tomatoes  with 
their  skins  on,  for  winter  salad,  by 
adding  tomato  juice  before  setting 
them  in  the  oven.  This  juice  is  made 
by  stewing  some  tomatoes  and  strain- 
ing the  juice,  as  tomatoes  with  skins 
on  will  not  make  sufficient  juice  of 
their  own.  Add  one  teaspoonful  salt 
to  each  jar  and  cook  in  the  oven  as 
before.  Fill  up,  after  letting  out  all 
air  bubbles,  from  one  of  the  cans. 
Seal  and  put  in  a  cool,  dark  place. 
The  advantage  of  this  method  over 
the  open-kettle  method  is  twofold — 
first,  that  there  is  not  the  danger  of 
letting  the  fruit  lose  its  shape  and 
get  mushy  by  overcooking  or  by  drop- 
ping in  the  can  while  soft,  and  that 
more  of  the  flavor  is  preserved;  and, 
second,  it  is  so  much  easier  to  pack 
fruit  cold  than  hot;  it  is  out  of  the 
way  from  the  top  of  the  stove  when 


The  Associated  Press — the  Authentic  News 


CANNING-  VEGETABLES  AND   MEATS. 


you  are  cooking-  other  things,  and  it 
is  in  no  danger  of  burning  on  if  not 
watched  constantly. — J.  G.  C. 

To    Can   Tomatoes. 

Scald  tomatoes  and  peel.  Put  in 
kettle  or  dishpan  and  cook  until 
heated  through.  Do  not  add  any  salt. 
Put  in  jars  and  seal. — Mrs.  C.  R. 
Moody,   6829  Forty-sixth  avenue  S.  E. 


Aunt   Prudence's   Tomatoes. 

Did  you  ever  can  tomatoes  in  big- 
mouthed  bottles  and  earthen  jugs, 
and  have  you  thought  that  the  coffee 
cans  and  cottolene  pails,  etc.,  with  the 
inside  cover  that  fits  down  in,  are 
fine  to  can  in?  I  have  used  these 
many  times  and  know  tomatoes,  etc., 
will  keep  perfectly  in  them  if  put  up 
right.  Sterilize  your  can  and  top,  as 
in  using  glass  can,  put  in  tomatoes 
boiling  hot;  put  down  cover,  wipe  off 
any  moisture  around  top  and  seal  at 
once  by  dropping  melted  red  sealing 
wax  around  the  crevice.  (This  is  not, 
of  course,  the  expensive  sealing  wax 
used  in  sealing  letters,  but  a  cheaper 
coarse  kind,  which  comes  in  a  large 
bar.)  You  can  melt  the  wax  in  an  old 
tin  and  put  on  with  a  wooden  stick. 
When  cooled  enough  press  the  sealing 
wax  down  carefully  all  around,  add- 
ing more  if  necessary,  and  being  care- 
ful to  see  that  every  point  where  the 
air  could  get  in  is  covered,  and  the 
contents  will  keep  for  years — just  as 
they  do  in   the   tin   cans   you   buy. 

Also  you  can  can  tomatoes  in  jugs 
or  large-mouthed  bottles  in  the  same 
way,  if  you  cook  them  slowly  to  a 
pulp.  It  is  a  fine  way  to  strain  out 
the  seeds  of  part  and  bottle  this  clear 
pulp  for  soups  or  meat  sauces.  When 
you  have  filled  your  jugs  or  bottles 
put  sealing  wax  around  the  corks.  I 
see  the  government  recommends  using 
putty  instead  of  sealing  wax.  I  never 
tried  this,  but  it  would  be  much  easier 
to  handle.  Paraffine  is  also  recom- 
mended. 

But  whether  you  can  your  tomatoes 
this  way  or  not,  I  want  to  urge  you 
to  fill  all  your  bottles  of  all  kinds 
with  tomato  catchup,  canned  in  just 
the  same  way  as  given  above.  It  is 
easy  to  make,  except  that  it  requires 
two  hours  of  attention  and  frequent 
stirring,  and  it  is  30  much  better  and 
purer  than  that  you  buy.  It  also 
costs  but  a  small  fraction  of  what  the 
ready  bottled  catchup  does,  and,  above 
all,  the  canned  catchup  is  one  of  the 
things  our  government  sends  to  the 
soldiers,  and  we  should  let  them  have 
it  all  and  make  our  own  at  home. 

Here  is  my  recipe,  which  I  know 
will  keep: 


Tomato   Catchup. 

One  peck  ripe  tomatoes,  cut  fine 
and  boiled  iy2  hours,  stirred  often  to 
prevent  burning. 

Three  quarts  onions,  sliced. 

Three  red  peppers,  sliced. 

Two  pounds  brown  sugar. 

Half  cupful  of  salt. 

Half  tablespoonful  cinnamon. 

One  teaspoonful  ground  mustard. 

One  quart  vinegar. 

Stir  and  boil  all  together  half  hour. 
Strain.  Pour  in  clean,  sterilized  bot- 
tles and  seal  as  above. 

Some  use  just  the  reddest  tomatoes 
and  no  other  vegetables,  and  use  very 
little  spice,  as  this  darkens  it  and 
changes  the  color.  You  can  try  it  dif- 
ferent ways  till  you  find  how  your 
family  likes  it  best. 

The  tomatoes,  sugar,  salt  and  vine- 
gar, in  the  proportions  given,  are  all 
that  is  essential,  and  sugar  can  be 
varied.  Celery  tops  can  be  added,  if 
desired,  and  strained  out  before  can- 
ning. If  I  have  all  my  booties  full 
and  want  to  make  more  I  can  in  glass 
jars,  etc.,  and  then  open  these  up, 
when  I  get  my  bottles  all  empty  in 
winter,  and  re-can.  It  doesn't  take 
long.  I  do  the  same  with  my  toma- 
toes in  jugs,  opening  a  three-gallon 
jug  after  I  have  plenty  of  empty  cans 
on  hand,  and  canning  up  .12  cans  of 
tomatoes  from  it,  or  as  many  as  I 
don't  use. 

Canning  Tomatoes  in  Small  Quantities 

The  following  recipe  was  sent  by 
Mrs.  Lulu  M.  Welch,  1351  East  Lincoln 
street,  city,  which  she  finds  useful, 
as  the  tomatoes  in  her  garden  ripen 
slowly  on  her  vines: 

For  1  quart. 

One-half  5-pound  lard  pail  of  toma- 
toes, scalded  and  peeled. 

1   teaspoonful  salt. 

1  cupful  water. 

Put  salt  in  water;  when  boiling  add 
tomatoes  and  boil  four  minutes  in 
covered  stew  kettle,  then  put  in  hot 
sterilized  jar  and  seal  tightly.  For 
one  pint  use  one-half  quantity  and 
proceed  as  for  one  quart. 

Canned  Tomatoes. 

Bertha  Blowers,  Hood  River,  Or., 
sends  us  her  favorite  recipes.  We  ap- 
preciate the  interest  of  our  distant 
friends. 

Pour  boiling  water  over  ripe  toma- 
toes and  remove  skins;  cut  in  pieces, 
put  in  kettle  and  cook  slowly  without 
the  addition  of  water  until  thorough- 
ly scalded.     Fill  jars  and  seal. 

Tomatoes  for  Soup. 

Use  overripe  tomatoes,  wash,  wipe 
and    slice,    add   one   cup   hot   water   to 


TELEGRAM    CONSERVATION    COOK   BOOK. 


two  quarts  tomatoes,  place  on  fire 
and  boil  20  minutes,  remove  and  put 
through  flour  sieve,  boil  20  minutes 
more  and  can  or  bottle;  season  when 
used. — Mrs.  Williams. 

No.  1 — To  Can  Beets. 

Now  is  the  time  to  examine  your 
beet  bed.  If  the  beets  have  hard 
black  spots  they  should  be  canned,  for 
if  they  are  not  you  will  lose  your 
beets. 

To  can,  wash  beets,  but  do  not  cut 
off  anything  but  the  leaves.  Boil  1% 
hours  or  until  tender.  Pour  off  the 
boiling  water,  dip  your  hands  into 
cold  water,  take  each  beet,  dip  it  into 
cold  water  and  slip  it  from  its  skin, 
cut  out  any  bad  spots  and  place  at 
once  into  sterilized  glass  jar.  When 
all  have  been  placed  in  jars,  cover 
with  the  following:  To  1  quart  wa- 
ter add  1  cup  sugar,  %  cup  salt  and  1 
cup  vinegar.  Have  this  boiling  and 
pour  over  hot  beets  and  seal. — Mrs. 
Williams. 


No.  2 — To   Can   Beets. 

If  beets  are  to  be  used  for  hot  salad 
or  fried  in  butter  they  are  better  if 
canned  without  vinegar.  Fill  jars  as 
directed  for  No.  1  and  put  1  table- 
spoonful  sugar,  1  teaspoonful  salt  into 
each  quart  can,  fill  with  hot  water. 
Place  jars  in  kettle  of  hot  water,  boil 
30  minutes  and  seal. 

Those  who  are  fond  of  parsley  bet- 
ter dry  enough  for  winter's  seasoning 
now.  After  the  first  frost  hits  flavor 
is  lost.  To  dry:  Put  leaves  on  plate 
in  the  warming  oven.  When  dry  put 
away  in  a  paper  bag. — Mrs.  Williams. 

Canning  Pumpkin. 

Scrape  out  the  seeds  after  cutting  it 
up,  and  bake  it  until  tender,  without 
paring.  When  baked  remove  rind, 
mash  with  the  potato  masher  in  iron 
kettle  if  you  have  one  (over  the  fire). 
When  well  browned  fill  sterilized 
cans  while  hot.  Add  no  seasoning  un- 
til opened  for  use. — Mrs.  Williams. 


Canned  Meats 


For  general  directions  for  canning 
all  meat  and  fish,  with  table  of  time 
for  scalding  and  for  boiling  in  cans, 
see  the  Time  Table  for  Cold  Pack 
Canning  of  "Vegetables  and  Meats, 
given  at  the  beginning  of  our  work 
on  vegetable  canning. 

Also  see  general  directions  for  Cut- 
ting Up  and  Preserving  Beef  and 
Pork,  under  the  general  heading  of 
Meats  farther  over  in  the  book. 


Canning  Meat. 

When  cooking  fruits,  if  I  have  not 
enough  jars  to  fill  the  boiler,  T  buy 
a  piece  of  boiling  beef  or  any  pre- 
ferred meat,  cut  up  in  small  pieces, 
roll  in  flour,  fry  brown  all  over,  cover 
with  water,  add  salt,  pepper,  a  very 
little  allspice,  a  chopped  onion  and  a 
large  tomato.  Simmer  one  hour,  can 
and  boil  as  fruit. — Mrs.  W.  R.  Crow, 
1153  Forty-ninth  avenue  S.  E. 


To    Can    Salmon. 

Wash,  wipe,  cut  into  pieces  and  fill 
jars,  pack  in  tight.  Put  1  teaspoonful 
salt  to  each  quart  can,  add  water  to 
fill  can,  or  olive  oil.  Put  one  clamp 
on  Economy  jars  and  cook  in  the 
boiler,  or  place  jars  in  pan  of  water 
in  cold  oven,  build  fire  and  boil  in 
cans  2%  hours. — Mrs.  W.  W.  Williams, 
1411  Rodney  avenue. 


Spiced  Salmon,  Pickled. 

Boil  your  salmon  and,  after  wiping 
it  dry,  set  it  to  cool;  take  off  the  wa- 
ter in  which  it  has  boiled  and  good 
vinegar,  each  equal  parts,  enough  to 
cover  it;  for  each  fish  add  1  dozen 
whole  cloves,  1  dozen  small  blades  of 
mace  (or  sliced  nutmeg),  one  tea- 
spoonful of  whole  pepper,  one  tea- 
spoonful of  allspice.  Heat  boiling  hot, 
skim  it  clear,  add  butter  the  size  of 
a  small  egg,  and  pour  all  over  the 
fish  in  a  crock.  When  cold  it  is  fit 
for  use,  but  will  keep  a  long  time, 
covered  close,  in  a  cool  place.  Other 
fish  may  be  pickled  in  the  same  man- 
ner.— I.  G.  C. 

Dried  or  Smoked  Salmon. 

Cut  your  fish  down  the  back,  take 
out  the  entrails  and  roe,  scale  it,  wipe 
with  damp  cloth  till  clean  (but  do  not 
wash).  Rub  outside  and  in  with  com- 
mon salt  and  hang  it  to  drain  for  24 
hours.  One  pound  and  three  ounces 
saltpeter,  2  ounces  salt,  2  ounces 
brown  sugar;  mix  these  well  together 
and  rub  every  part  of  the  salmon  over 
with  it;  then  lay  it  on  a  large  dish 
(or  plank)  for  two  days.  Then  rub 
it  over  with  common  salt  and  in  24 
hours  it  will  be  fit  to  dry.  Wipe  it 
well,  stretch  it  open  with  two  sticks 
and  hang  in  a  chimney  or  in  the 
smokehouse  when  smoking  meat,  or 
in  a  cool,  dry  place  to  dry.  Other 
fish  may  be  done  the  same  way. — I. 
G.   C. 


PICKLES  AND  RELISHES. 


Pickles  and  Relishes 


Mixed   Pickles. 

Here  are  two  recipes:  The  first 
one  I  have  made,  and  it  is  very  good. 
Of  course,  the  particular  kind  of  veg- 
etables you  use  in  either  one  of  these 
is  not  essential.  Use  the  required 
quantity,  .but  put  in  any  vegetables 
you  like,  or  happen  to  have,  and  want 
to  preserve  before  the  frost  catches 
them.  However,  I  would  buy  the  on- 
ions if  I  didn't  have  them.  You  can 
use  the  large  onions  cut,  of  course, 
either  thick  slices  or  quarters,  as  you 
like.  The  difference  between  these 
and  the  "little  pickling  onions"  is  in 
the  looks. 

Mixed  Mustard  Pickles. 

3  quarts  cauliflower,  broken  in 
pieces. 

3  quarts  small  onions. 

3  quarts  small  cucumbers. 

3  quarts  sweet  green  or  red  pep- 
pers. 

3  quarts  small  green  tomatoes, 
sliced. 

iy2    quarts   string   beans. 

Sprinkle  two  cupfuls  of  salt  over 
all  and  let  stand  over  night.  In  the 
morning  drain,  cover  with  the  paste 
(given  below)  and  bring  to  a  boil,  but 
do  not  cook. 

Paste  for  Mustard   Pickles. 

3  quarts  vinegar. 

IVz  cups  flour. 

4%  cups  sugar. 

3  tablespoonfuls  tumeric. 

15  tablespoonfuls,  or  a  scant  cup 
mustard. 

6  tablespoonfuls  butter. 

Heat  vinegar  and  sugar  to  a  boil. 
Rub  the  flour,  tumeric  and  mustard  to 
a  smooth  paste  with  cold  water.  Add 
butter  and  stir  into  vinegar.  Pour 
dressing  through  sieve  over  mixed 
pickles  and  let  come  to  a  boil,  and  put 
in  crocks  or  cans.  This  makes  2% 
gallons  as  above. — Given  me  by  Mrs. 
C.  D.  Woolverton,  Gold  Hill,  Or. 

French  Chow-Chow. 

Here  is  a  recipe  from  Jane  Shum- 
way,  a  noted  cook,  which  has  less 
than  half  the  amount  of  vegetables 
given  above,  more  than  half  the  vine- 
gar and  flour,  no  fat,  less  than  half 
the  sugar  and  about  one-third  the 
tumeric  and  mustard.  You  can  judge 
for  yourself  which  combination  you 
like  best,  but  the  butter  should  be 
omitted  in  any  case  now,  and,  as 
mentioned,  use  any  vegetables  you 
wish: 

1  quart  tiny  green  cucumbers. 

1  quart  large  green  cucumbers. 


1  pint  of  green  tomatoes. 
Yz  head  of  cabbage. 

3  pints  fine  White  Button  onions. 

2  heads  of  cauliflower. 
2  small  red  peppers. 

2  stalks  celery. 

6  T  mustard. 

2  quarts  vinegar. 

1  T  tumeric. 

1  c  flour. 

1  t  celery  seed. 

1  t  yellow  mustard  seed. 

1  t  curry  powder. 
Vz   t  mixed  spices. 

2  c  brown  sugar. 

The  tiny  cucumbers  should  not  be 
over  two  inches  in  length.  Cut  the 
large  cucumbers  into  slices;  also  cut 
the  tomatoes,  onions,  peppers,  celery 
and  cabbage;  divide  the  cauliflower 
into  small  flowerets.  Do  not  chop  the 
vegetables,  but  cut  them  into  bits 
about  the  size  of  walnuts.  Soak  these 
ingredients  in  a  brine  made  from  one 
cupful  of  salt  and  a  gallon  of  water. 
Scald  them  in  this  brine  water  after 
they  have  soaked  for  24  hours,  and 
then  drain.  Mix  the  mustard,  tumeric 
and  flour  in  a  large  saucepan;  add  a 
small  amount  of  vinegar,  stirring  the 
mixture  to  a  smooth  paste;  add  all  the 
vinegar  and  heat  the  mixture,  stir- 
ring it  constantly  until  it  is  thick. 
Then  add  the  spices,  brown  sugar  and 
all  the  other  ingredients.  Cook  for 
five  minutes,  put  into  crocks  and  seal. 

Chow    Chow. 

Two  quarts  cabbage,  1  quart  green 
tomatoes,  y2  pint  onions,  1  pint  cu- 
cumbers, 2  medium  green  peppers,  2-3 
cup  sugar,  %  teaspoonful  ground  all- 
spice, %  teaspoonful  ground  cinna- 
mon, 1  tablespoonful  mustard  seed, 
vinegar  to  barely  cover.  Chop  toma- 
toes, add  %  cup  salt,  let  stand  over 
night,  drain  and  cook  all  ingredients 
together.  Let  it  just  come  to  boil  and 
bottle  or  can  in  jars. — Mrs.  "W.  R. 
Crow,   1153  Forty-ninth  avenue  S.   E. 

Chow   Chow    (Without   Cucumbers.) 

Take  1  peck  of  green  tomatoes,  6 
large  onions,  1  dozen  green  peppers, 
1  large  cabbage.  Slice  tomatoes, 
sprinkle  over  them  1  teacupful  salt; 
let  them  stand  over  night,  drain  off 
the  liquor,  chop  fine,  add  the  onions, 
cabbage  and  peppers,  also  chopped 
fine.  Put  on  the  fire  to  cook  with 
enough  cider  vinegar  to  cover  them. 
Add  black  pepper,  cinnamon,  cloves 
and  allspice  to  suit  the  taste,  and  1 
cup  sugar.  Cook  until  tender,  then 
seal  in  jars.  I  get  5  cents  worth  of 
mixed  spices  and  use  about  one-third. 
T  like  them  better  ground  fine  before 


TELEGRAM  CONSERVATION  COOK  BOOK. 


adding-,  and  leaving  green  peppers, 
black  pepper,  cinnamon,  cloves  and 
allspice  out. — Mrs.  E.  Bergstrom,  1399 
Burrage  street. 

Chili   Sauce. 

Scald  and  peel  24  ripe  tomatoes; 
chop  these  up  with  two  red  bullnose 
peppers,  two  green  bullnose  peppers 
and  two  large  onions.  Put  into  an 
enameled  saucepan  and  add  the  fol- 
lowing: Four  cupfuls  vinegar,  iy2 
cupfuls  brown  .sugar,  2  tablespoonfuls 
salt,  2  teaspoonfuls  whole  allspice,  2 
teaspoonfuls  whole  cloves,  2  teaspoon- 
fuls cinnamon,  2  teaspoonfuls  ginger, 
2  teaspoonfuls  ground  nutmeg.  Cook 
until  the  sauce  begins  to  thicken  and 
the  onions  are  well  done;  this  should 
not  take  over  an  hour.  Remove  the 
vessel  from  the  stove.  Put  the  chili 
sauce  into  jars  and  seal  while  hot. 
This  will  keep  in  a  wide-mouthed 
bottle,  if  it  is  well  corked  and  dipped 
in  paraffine. — Jane  Shumway. 

Chili    Sauce. 

Mrs.  C.  R.  Moody,  6829  Forty-sixth 
avenue  S.  E.,  city,  sends  us  these 
recipes,  and  says:  "These  are  all 
good,  as  I  use  them  every  year.  This 
is  my  first  attempt,  and  I  hope  I  may 
call  again.  (We  do,  also. — Aunt 
Prudence..) 

Twenty-four  ripe  tomatoes,  4  on- 
ions, two  green  peppers,  two  large 
teaspoonfuls  each  of  salt  and  ground 
cinnamon,  2  dozen  whole  cloves,  3 
cups  of  vinegar  and  sugar  to  taste. 
Put  all  through  the  food  chopper, 
cook  iy2  hours,  then  put  in  jars  or 
bottles   and   seal. 

Chili    Sauce. 

Pare  12  large  tomatoes,  chop  them 
fine,  peel  2  good-sized  onions,  chop 
fine  and  add  to  tomato.  Chop  very 
fine  4  medium-sized  green  peppers 
and  add  to  mixture.  Stir  all  together 
and  add  2  tablespoonfuls  salt,  2  table- 
spoonfuls  sugar,  1  tablespoonful  cin- 
namon, 3  teacups  vinegar.  Boil  till 
thick  as  catchup  and  bottle.  This 
makes  two  pints. — Mrs.  W.  R.  Crow, 
1153  Forty-ninth  avenue  S.  E. 

Chili    Sauce. 

One  dozen  ripe  tomatoes,  4  large 
onions,  4  red  peppers,  all  chopped 
fine;  4  cups  vinegar,  2  tablespoonfuls 
salt,  2  teaspoonfuls  each  ground 
cloves,  cinnamon  and  ginger.  Boil 
two  hours. 

Piccalilli. 

Two  cauliflowers,  2  quarts  green 
tomatoes,  1  quart  small  onions,  24  me- 
dium size  cucumbers,  3  green  peppers. 
Chop     all     together     and     soak     over 


night  in  a  weak  brine.  Next  day 
scald  for  a  few  minutes,  then  drain 
through  a  colander.  Make  a  dressing 
with  the  following: 

One-half  pound  mustard,  4  tea- 
spoonfuls celery  seed,  5  cupfuls  sugar, 
1  cupful  flour,  %  ounce  tumeric.  Mix 
all  of  these  ingredients  to  a  smooth 
paste;  then  add  them  to  three  quarts 
of  boiling  vinegar  and  allow  to  boil 
for  two  minutes.  Pour  it  over  the 
pickle  and,  when  cold,  bottle  and  seal 
with  paraffine.  This  pickle  will  keep 
for  a  year.  Salt  may  be  used  instead 
of  the  brine  and  cabbage  instead  of 
the  cauliflower,  if  preferred. — Jane 
Shumway. 

French  Pickles. 

One  peck  of  green  tomatoes,  sliced, 
6  large  onions,  sliced;  mix  these  and 
throw  over  them  1  teacupful  salt,  and 
let  stand  over  night;  next  day  drain 
thoroughly  and  boil  in  1  quart  vine- 
gar mixed  with  2  quarts  of  water  for 
15  or  20  minutes;  then  drain.  Take 
4  quarts  of  vinegar,  2  pounds  of 
brown  sugar,  %  pound  white  mustard 
seed,  2  tablespoonfuls  allspice  and  the 
same  of  cinnamon,  cloves,  ginger  and 
ground  mustard.  Throw  all  together 
and  boil  15  minutes. 

French  Pickles. 

This  is  an  old  favorite  with  my 
family:  One  peck  green  tomatoes, 
sliced;  6  large  onions,  sliced;  mix 
these  and  throw  over  them  1  teacup 
of  salt  and  let  them  stand  over  night. 
Next  day  drain  thoroughly  and  boil 
in  1  quart  vinegar  mixed  with  two 
quarts  water  for  15  or  20.  minutes,  and 
drain.  Then  take  2  quarts  vinegar,  1 
pound  brown  sugar,  %  pound  white 
mustard  seed,  1  tablespoonful  ground 
allspice  and  the  same  of  cinnamon, 
cloves,  ginger  and  ground  mustard. 
Throw  all  together  and  boil  15  min- 
utes.— Mrs.  President  R.  B.  Hayes, 
Washington,  D.  C. 

(I  like  to  use  large  and  yellowish 
green  tomatoes,  those  that  would  soon 
ripen,  and  cut  them  in  thick  slices. 
Do  not  cook  them  to  pieces.  The 
spices  can  be  varied  to  taste,  leaving 
out  any  you  don't  like;  allspice  makes 
pickles  black  and  a  very  little  goes 
a  long  way.) 

AUNT  PRUDENCE, 

Sweet      Green      Tomato      and      Onion 
Pickles. 

Mix  together  1  peck  green  sliced 
tomatoes,  6  large  sliced  onions  and  1 
teacupful  of  salt.  Let  the  mixture 
stand  over  night,  and  in  the  morning 
drain  off  the  liquid.  Boil  the  mixture 
for  five  minutes  in  2  quarts  of  water 
and  1  quart  of  vinegar.  Drain  it 
again.     Boil  for  15  minutes'  4  quarts 


PICKLES  AND  RELISHES. 


of  vinegar,  a  quart  of  brown  sugar,  V2 
pound  ground  mustard,  a  tablespoon- 
ful  of  cloves,  2  tablespoonfuls  of  cin- 
namon, 2  tablespoonfuls  of  ginger. 
Put  the  drained  tomatoes  and  onions 
in  jars,  pour  over  them  the  boiling 
liquid  and  seal  the  jar  at  once. — Mrs. 
E.  Bergstrom,  1399  Burrage  street. 

Bordeau  Sauce. 

One  quart  green  tomatoes,  sliced 
thin,  and  let  stand  in  cold  water  over 
night.  Two  quarts  cabbage,  sliced 
thin;  5  onions,  2  green  peppers,  1  red 
pepper,  put  together  and  chopped;  2-3 
tablespoonful  allspice,  V2  tablespoon- 
ful  tumeric,  V2  tablespoonful  white 
mustard  seed,  %  tablespoonful  celery 
seed,  1  heaping  cup  sugar,  2  even 
tablespoonfuls  of  salt,  1  quart  vine- 
gar; boil  all  together  45  minutes  and 
can  hot. — Mrs.  Williams. 

Sour  Pickles. 

Prepare  brine  strong  enough  to 
float  an  egg.  Select  small  cucumbers 
of  equal  size  and  soak  in  brine  72 
hours.  Remove  and  soak  24  hours  in 
three  changes  of  water,  and  place  in 
a  crock  or  jars.  Scald  good  vinegar 
and  cover.  In  ten  days  drain  off  the 
vinegar  and  re-scald.  Pack  in  jars 
and  fill  with  hot  vinegar.  Boil  15 
minutes  in  boiler  to  seal  with  self- 
sealing  li,ds. — Mrs.  E.  Bergstrom,  1399 
Burrage  street. 

Perfection  Pickles. 

It's  pure  delight  to  can  cucumbers 
after  the  following.  These  will  keep 
in  an  open  jar  as  long  as  there  is  a 
plate  over  them  weighted  to  keep 
them  under  the  brine. 

Wash  and  wipe  cucumbers,  pack  in 
jars  or  cans,  cut  the  large  ones  into 
quarters  (they  keep  equally  as  well), 
and  cover  with  the  following  mixture: 
One  cup  mustard,  1  cup  sugar,  1  cup 
salt.  Put  with  .1  gallon  cider  vine- 
gar. Mix  thoroughly  and  pour  over 
pickles  cold.  They  are  ready  for  use 
in  eight  days. 

To  flavor  the  above  use  three  bay 
leaves  to  the  quart  for  some  cans  or 
crocks,  or  use  1  teaspoonful  mixed 
spices  or  a  bit  of  dill  for  other  cans. — 
Mrs.   Williams. 

(These  are  uncooked  and  may  be 
put  into  crock  unsealed.  The  easiest 
and  best  way  I  ever  found  to  make 
sour  cucumber  pickles. — Aunt  Pru- 
dence.) 

Cucumbers. 

Cucumbers    that    are    too    large    or 


ripe  for  ordinary  pickles  are  fine 
peeled,  the  seeds  cut  out,  cut  in 
fourths  lengthwise,  then  crosswise. 
Stand  in  weak  brine  over  night,  drain, 
put  in  to  each  quart  1  tablespoonful 
mustard  seed,  1  teaspoonful  sugar; 
cover  with  cold  vinegar. — Mrs.  W.  R. 
Crow,  1153  Forty-ninth  avenue  S.  E. 

Dill   Pickles. 

Guaranteed  against  failure. 

Wash  medium  sized  pickles  and 
place  in  stone  crocks.  Put  two  lay- 
ers of  cucumbers,  then  one  layer  of 
dill  plant  till  crock  is  half  full.  Then 
put  in  a  layer  of  grape  leaves.  Any 
more  leaves  makes  them  too  sour. 
Then  alternate  cucumbers  and  dill 
until  jar  is  almost  full.  Now  put  on 
a  small  plate  and  a  clean  rock  to  hold 
pickles  down.  Make  a  brine  in  pro- 
portion of  1  cup  of  salt  to  16  cups  of 
water.  Pour  over  cucumbers  until  jar 
is  full;  1  scant  teaspoonful  of  pow- 
dered alum  to  1  gallon  of  brine  will 
keep  them  firm  and  crisp.  These 
pickles  are  not  too  salty,  the  main 
fault  of  dill  pickles.  They  must  be 
kept  well  under  the  brine  or  they  will 
get  soft.  The  scum  that  rises  should 
be  taken  off  about  once  a  week.— 
Mrs.  Claud  C.  Miller,  1137  East  Twen- 
ty-sixth street  North. 

Dill   Pickles. 

Jennie  C.  Hoelzer,  199  Monroe  street, 
sends   these: 

Take  medium  sized  cucumbers, 
wash  in  cold  water,  then  fill  quart 
jars.  Put  in  each  jar  %  cup  vinegar, 
1  tablespoonful  sugar,  2  table- 
spoonfuls salt,  pinch  of  pickling 
spices  and  spray  of  dill.  Fill  rest  of 
space  in  jars  with  cold  water  and 
seal.  These  pickles  are  very  good  and 
will  keep  indefinitely. 

Good    Dill    Pickles. 

Take  large  green  cucumbers  with  a 
little  of  the  stem  left  on,  wash  and 
put  in  a  stone  crock,  the  bottom  of 
which  has  been  covered  with  grape 
leaves  and  several  pieces  of  dill.  On 
this  put  a  layer  of  cucumbers  and 
then  more  grape  leaves  and  dill,  and 
so  on  until  the  top  of  the  crock  has 
been  reached.  Put  lots  of  grape  leaves 
on  top.  Cover  with  strong  salt  water 
and  put  a  large  dinner  plate,  weighted 
down  with  a  clean  rock,  on  top  in 
order  to  keep  the  pickles  immersed  in 
the  solution.  Keep  in  a  warm  place 
two  weeks  and  then  put  in  a  cool 
place  for  the  winter. — Mrs.  Nat 
Smythe,  443  East  Thirty-eighth  street. 


Phone  Your  Want  Ads  to  The  Telegram- 
Broadway  200,  A  6701 


82 


TELEGRAM   CONSERVATION   COOK   BOOK. 


Dill  Pickles. 

One  quart  of  water,  1  pint  vinegar, 
Y2  gill  of  salt.  Put  together  and  let 
come  to  a  boil.  Do  not  put  in  cu- 
cumbers until  cool. 

Put  1  gallon  of  cucumbers  (enough 
to  fill  two  2-quart  jars)  in  weak  salt 
water  over  night,  rinse  them  in  clear 
water  in  the  morning,  pack  into  jars 
with  layers  of  cherry  leaves  and  one 
bunch  of  dill  flora  to  each  layer  of 
cucumbers.  When  jar  is  full  pour 
over  vinegar.  There  are  two  cucum- 
bers to  the  layer. — Mrs.  E.  Bergstrom, 
1399   Burrage  street. 

Dill  Pickles. 

Wash  cucumbers,  roll  each  cucum- 
ber in  a  grape  leaf  and  pack  in  2- 
quart  jars  or  stone  jars  with  dill  be- 
tween. To  a  gallon  of  cucumbers  take 
about  6  head  of  dill,  stem  and  all. 
Cover  with  water  that  has  been 
boiled,  to  which  has  been  added  one 
cup  of  salt  for  each  gallon  of  water. 
If  jar  is  used  put  plate  with  rock  on 
to  keep  under  water,  set  in  a  warm 
place  for  10  days. — Mrs.  Williams. 

Dandy  Sweet  Pickles. 

Oh,  housewives,  you  who  make 
wrinkled,  shrunken  pickles,  here's  a 
recipe  you  are  waiting  for.  Don't 
you  like  the  nice  solid,  crisp  pickles 
you  get  at  the  store?  Here  is  the 
way  to  make  them  like  that,  only  ten 
times  better. 

Pick  small  cucumbers  from  your 
war  garden,  leaving  piece  of  stem  on 
each  cucumber.  This  helps  to  keep 
them  solid.  Wash  and  place  in  stone 
crock.  Make  brine  strong  enough  to 
float  an  egg.  Pour  over  cucumbers. 
Put  a  plate  and  stone  (not  too  heavy) 
to  hold  them  under  brine.  Then  fill 
remainder  of  crock  with  brine.  Every 
day  you  can  pick  a  few  cucumbers 
from  your  vines  and  add  to  this  till 
jar  is  full. 

In  two  weeks  they  are  ready  for  the 
finishing  process.  Pour  off  brine  and 
cover  with  fresh  water,  leaving  for 
24  hours  to  remove  salt.  Take  enough 
vinegar  to  cover  pickles.  (If  very 
strong  must  be  diluted  with  water.) 
Add  sugar  to  taste.  About  4  cupfuls 
to  a  gallon  of  vinegar.  Prepare  a 
small  bag  of  mixed  pickling  spices. 
Put  in  the  vinegar.  Bring  vinegar  to 
a  boil.  Pour  off  water  from  cucum- 
bers and  when  vinegar  is  boiling 
pour  over  the  cucumbers.  Cover  with 
a  cloth.  A  teaspoonful  of  powdered 
alum  to  a  gallon  of  vinegar  keeps  the 
pickles  firm  and  crisp.  The  next  day 
pour  off  vinegar,  re-heat,  putting  in 
the  bag  of  spices  again.  When  boil- 
ing, pour  over  pickles,  and  that  is  the 
end  thereof. — Mrs.  Claud  C  Miller 
1137  East  Twenty-sixth  street  North' 


Ripe  Cucumber  Pickles. 

Take  24  large  cucumbers,  ripe  and 
sound;  6  white  onions  and  4  large  red 
peppers.  Pare  and  remove  the  seeds 
from  the  cucumbers;  chop  well,  not 
too  fine;  then  chop  fine  the  onions 
and  peppers.  Mix  thoroughly  with  1 
cupful  of  salt,  1  ounce  white  mus- 
tard seed.  Place  in  a  muslin  bag  and 
drain  24  hours.  Remove  to  glass  jars, 
cover  with  cold  vinegar  and  seal. 
They  will  keep  a  long  time  and  are 
excellent. — Mrs.  C.  M.  Hall,  790  East 
Ankeny  street. 

Oil  Cucumber  Pickles. 

25  medium  cucumbers. 

1  cup  of  yellow  mustard  seed. 

1  tablespoonful  celery  seed. 

%  cup  salt. 

1  cup  salad  oil. 

1  quart  vinegar. 

Cut  cucumbers  in  thin  slices,  place 
in  jar  in  layers  with  the  spices,  oil 
and  salt,  and  pour  vinegar  over  the 
whole.  Seal  tight. — Mrs.  H.  M.  Morse, 
451  Ainsworth  avenue. 

Spiced   Green   Tomato  Pickle. 

Slice  2  gallons  green  tomatoes  % 
inch  thick,  put  1  cup  salt  in  enough 
water  to  cover;  let  stand  two  hours. 
Drain,  pressing  out  all  brine.  Take 
1  quart  cider  vinegar,  1  level  table- 
spoonful  each  ground  cloves,  peppers, 
allspice,  ginger  and  cinnamon  and  1 
pound  brown  sugar.  Boil  up,  add  to- 
matoes and  simmer  till  tomatoes  are 
barely  tender.  Can  while  hot,  or  it 
will  keep  in  open  dishes  if  kept  cool. 
— Mrs.  W.  R.  Crow. 

Ripe  Tomato   Pickle. 

This  is  an  extra  good  recipe  for  an 
uncooked  pickle  in  which  you  can 
use  your  partly  ripe  tomatoes,  though, 
of  course,  the  bright  red  ones  look 
prettier. 

Three  pints  tomatoes,  peeled  and 
chopped  (cut  not  too  ripe),  1  cup 
chopped  celery,  4  tablespoonfuls 
chopped  red  pepper,  4  tablespoonfuls 
chopped  onion,  4  tablespoonfuls  salt, 
6  tablespoonfuls  sugar,  6  tablespoon- 
fuls mustard  seed,  %  teaspoonful 
cloves,  %  teaspoonful  cinnamon,  1 
teaspoonful  grated  nutmeg,  2  cups 
vinegar.  Mix  in  order  given.  Put  in 
a  stone  jar  and  cover.  Must  stand  a 
week  before  using,  but  may  be  kept 
a  year  after. — Fannie  Merrill  Farmer. 

Ripe  Tobato  Pickles. 

Pare  ripe  sound  tomatoes  (do  not 
scald).  Put  in  jars;  scald;  add  spices 
(tied  in  a  bag)  in  vinegar,  and  pour 
while  hot  over  them.  This  recipe  is 
best  for  persons  who  prefer  raw  to- 
matoes.— Mrs.  C.  M.  Hill,  790  East  An- 
keny  street. 


PICKLES  AND  RELISHES. 


:;:; 


Tomato  Catchup. 

Will  keep  without  sealing. 

One-half  bushel  ripe  tomatoes;  cook 
until  it  can  be  strained  through  a 
sieve.  Boil,  stirring  till  as  thick  as 
apple  butter.  Add  4  ounces  salt,  3 
ounces  black  pepper,  1  ounce  cinna- 
mon, 2  cups  brown  sugar,  y&  ounce 
cloves,  1  dram  cayenne,  1  gallon  cider 
vinegar.  Boil  a  few  moments  to  thor- 
oughly season. 

Bottle  while  hot  and  cork  tightly. 
I  always  put  in  one-half  dozen  onions 
and  cook  with  tomatoes  before  strain- 
ing. 

Put  your  corks  into  a  pan  of  hot 
water  and  set  on  stove  for  an  hour 
before  using.  Tie  in  the  cork. — Mrs. 
C.  L.  Jordan,  2638  Tenth  street,  Ba- 
ker, Or. 

Spiced    Cantaloupe   Pickles. 

Five  pounds  half-ripe  cantaloupe,  4 
pounds  sugar,  2-3  pint  vinegar,  1  ta- 
blespoonful  each  allspice,  cloves  and 
cinnamon,  1  teaspoonful  ginger.  Pare 
the  fruit,  cut  into  inch  strips,  let 
stand  in  the  sugar  until  it  has  made 
a  syrup.  Add  the  vinegar  and  spices. 
Cook  till  clear.  Skim  out  fruit,  cook 
syrup  down  until  thick,  pour  over 
fruit  and  seal. — Mrs.  W.  R.  Crow,  1153 
Forty-ninth  avenue  S.  E. 

Small  Onions. 

If  you  have  small  onions  in  your 
garden  that  do  not  dry  off  they  can 
be  canned.  Peel,  cover  with  cold  wa- 
ter and  bring  to  a  boil;  drain,  cover 
with  boiling  water,  add  salt  to  taste 
and  place  in  cans.  These  can  be  pre- 
pared by  placing  in  a  kettle  of  boiling 
water  on  top  of  the  stove,  or  in  a 
pan  with  a  little  water  placed  in  the 
oven  when  cold  and  let  come  to  a 
good  boil.  Remove  and  seal. — Mrs. 
Williams. 

Pickled  Carrots. 

Take  small  carrots,  scald  them  and 
rub  off  the  skin.  Parboil  them  in 
salted  water  (care  should  be  taken 
not  to  cook  them  soft),  drain  and  put 
them  in  a  jar.  Boil  vinegar  enough 
to  cover  them,  pour  it  in  and  let  it 
remain  24  hours.  Then  drain  off  the 
vinegar  and  boil  it  again,  adding  salt. 
Put  one  bayleaf  and  three  or  four 
cloves  in  with  the  carrots  and  pour 
the  boiling  salted  vinegar  over  them. 

These  pickled  carrots  add  color  and 
zest  to  salad  dishes. — Mrs.  H.  M. 
Morse,  451  Ainsworth  avenue. 

Sauerkraut. 

Shred  cabbage  with  vegetable  slicer, 
pound  in  stone  jar  with  wooden  po- 
tato masher,  sprinkling  a  teaspoonful 


of  salt  between  each  layer  of  cabbage. 
When  jar  is  filled  put  clean  white 
cloth  on  top  of  cabbage,  cover  with 
a  plate  with  rock  on  top,  set  in  warm 
place  10  days  till  finished.  Wash  the 
cloth  every  day.  If  it  becomes  too 
sour  boil  one  hour  in  open  kettle  and 
can. — Mrs.  Williams. 

Canned  Red  Peppers. 

(Fannie  Merritt  Farmer's  recipe — very 
hard  to  find  in  print.) 
Wash  one  peck  red  peppers,  cut  a 
Slice  from  stem  and  remove  seeds; 
then  cut  in  thin  strips  with  scissors. 
Cover  with  boiling  water,  let  stand 
two  minutes,  drain  and  plunge  into 
ice  water.  Let  stand  10  minutes; 
again  drain  and  pack  solidly  into 
glass  jars.  Boil  one  quart  vinegar 
and  two  cups  sugar  15  minutes.  Pour 
over  peppers  to  overflow  jars.  Seal 
and  keep  in  a  cool  place.  Fine  for 
salad. 

Corn   Relish. 

One  gallon  fresh  corn,  2  green  pep- 
pers, 2  red  peppers,  1  cabbage,  3 
stalks  celery.  Cut  celery  and  cabbage 
and  peppers  fine,  mix  with  corn,  add 
1  tablespoonful  mustard,  2  table- 
spoonfuls  mustard  seed.  Cover  with 
white  wine  vinegar.  Sugar  and  salt 
to  taste.  Let  simmer  1%  hours.  Can 
while  hot. — Mrs.  E.  G.  Compland. 

Nasturtiums. 

Pick  seeds  when  green  but  full 
grown.  Cover  with  vinegar  and  salt; 
cold. — Mrs.  W.  W.  Williams. 

Mincemeat  in  Small  quantity. 

Cost. 

1  c  chopped  meat $0.1000 

2  c  chopped  apples 0500 

%   c  chopped  suet 0253 

1  c  raisins  and  1  c  currants  or 

iy2    c  raisins 0750 

1  c  syrup 0625 

1  T  cinnamon 0250 

1  t  cloves 0083 

1  T  salt 0008 

Enough  for  3  pies  costs $0.3469 

Enough  for  one  pie  costs 1156 

For  each  pie  add  2  T  vinegar.  .  .0032 
1  t  lemon  extract 0292 

Total    $0.1480 

Cost  of  filling  for  one  pie  is  15c. 
Mrs.  Lulu  M.  Welch. 
(Pretty  expensive  these  times.) 

Green  Tomato  Mincemeat. 

Here  is  one  of  my  economical  and 
tried  recipes,  and  I  do  want  you  to 
try  it.  The  recipe  is  just  green  toma- 
toes, vinegar,  sugar,  salt,  raisins  and 
spices,  cooked  down  together,  and  it 
doesn't  sound  very  good,  but  really  is 
surprisingly  good.  Some  people  use 
half  apples,  but  I  do  not  see  that  that 


34 


TELEGRAM  CONSERVATION  COOK  BOOK. 


improves  it  any,  and  we  all  have  so 
many  green  tomatoes  in  our  war  gar- 
dens that  we  want  to  save  before  the 
frost  catches  them,  that  my  advice  is 
to  use  the  recipe  as  it  is,  and  put  in 
your  apples,  etc.,  later  if  you  want  to. 

The  beauty  of  this  mincemeat  is 
that  it  is  perfectly  wholesome;  a  dys- 
peptic can  eat  it  in  the  middle  of  the 
night  without  its  hurting  him  (at 
least  he  might  try  it  once),  and  it  is 
really  good,  so  that  everyone  compli- 
ments your  pie  and  can't  believe  that 
there  is  no  meat  in  it.  This  is  the 
recipe — sent  me  from  a  cousin  in  New 
York  state: 

One  peck  green  tomatoes,  chopped 
and  drained;  5  pounds  brown  sugar,  2 
tablespoonfuls  each  of  salt,  cloves, 
cinnamon,  allspice  and  nutmeg,  2 
pounds  raisins  (seeded  if  necessary) ; 
one  cupful  vinegar  (and  if  it  is  the 
vinegar  from  sweet  pickles  so  much 
the  better).  Cook  slowly  three  hours 
and  can  in  glass  jars  as  usual.  It  is 
very  good  as  it  is,  but  rather  dry,  so 
I  always  add  some  kind  of  fruit  when 
I  open  it — any  canned  fruit  I  have 
opened,  or  a  glass  of  jelly  or  quince 
honey,  etc.,  is  very  good.  More  rai- 
sins or  English  currants  can  be  added 
or  lemons,  oranges  or  anything  else 
used  in  mincemeat,  but  you  will  find 
this  recipe  a  most  satisfactory  base  to 
work   with,   and   your    pie,    being  all 


fruit,  will  not  be  indigestible.  Of 
course,  this  is  exceedingly  cheap  as 
compared  to  regular  mincemeat,  and 
it  has  also  the  merit  of  being  a  meat 
substitute,  and  I  suppose  a  great 
many  hundred  pounds  of  lean  beef 
and  many  pounds  of  butter  are  being 
made  up  into  mincemeat  in  our  coun- 
try at  this  time  of  year. 

AUNT  PRUDENCE, 

Making  Vinegar. 

When  cooking  apples  save  the  par- 
ings and  cores  (if  sound).  They  can 
be  thrown  into  a  jar  from  time  to 
time  as  they  accumulate.  Add  enough 
soft  water  to  cover,  a  cup  of  sugar 
to  each  seven  quarts  of  water;  keep 
covered  with  netting.  Add  a  bit  of 
yeast,  and  set  in  a  warm  place.  Vine- 
gar can  be  made  from  any  fruit  jelly 
or  berry  juice  which  has  begun  fer- 
menting by  adding  water  (three  times 
the  amount  of  the  juice)  and  a  little 
yeast  or  "mother"  of  vinegar. 

Pear  vinegar  is  made  from  parings 
and  cores  of  pears  same  as  apple  vine- 
gar, and  is  most  delicious  for  salads. 

Before  canning  fruit,  etc.,  I  always 
put  cans  in  boiler  of  cold  water  to 
which  has  been  added  one  tablespoon- 
ful  of  lye,  and  rinse,  to  clean  jars. — 
Mrs.  W.  W.  Williams,  1411  Rodney 
avenue. 


Additional    Recipes 


Aunt  Prudence's  Tables  and  Measures 


Key  to  Abbreviations. 

1  t — 1  level  teaspoonful. 

1  c — 1  level  cupful. 

1  T — 1  level  tablespoonful. 

R — Rounding-. 

1  R  T — 2  tablespoonfuls. 

1  R  t — 2  teaspoonfuls. 

The  inexperienced  housewife  will 
find  the  following-  tables  of  weights 
and  measures  of  great  help,  and  even 
the  experienced  housewife,  will,  I  be- 
lieve, find  the  arrangement  new,  as 
I  have  gathered  this  material  from 
many  sources,  including  many  indi- 
vidual tests,  and  have  rearranged  all 
of  it,  trying  to  get  a  logical  sequence 
to  the  tables,  so  that  items  wanted 
would  be  easily  found. 

Of  course,  "a  cup"  is  a  varying 
quantity,  but  we  will  have  to  use  it, 
trying  to  always  have  it  mean  a 
medium-sized   cup. 

With  the  teaspoons  in  use  nowa- 
days, three  level  teaspoonfuls  of 
water  or  salt  will  fill  a  tablespoon. 
Flour  and  the  meals  are  supposed  to 
be  sifted  before  measuring,  baking 
powder  stirred,  salt  pulverized,  etc. 
Butter  and  other  fats  to  be  packed  in 
firmly  and  leveled  off  with  a  knife. 
as  all   level  measures  should   be. 

All  measures  level  unless  specified 
rounding;  then  supposed  to  be  as 
much  above  as  below,  or  twice  as 
much  in  spoon. 

Liquid    Measure, 
(For  Milk,  Vinegar,  Water,  Etc.) 
60  drops  equals  1  t. 

3  t  equals  1  T. 
16  T  equals  1  c. 

1  gill  equals  %  c. 

1  c  equals  y2  pt. 

2  T  equals  1  oz. 
2  c  equals  1   lb. 

1  pt.  equals  1  lb. 

16  fluid  oz.  equals  1  lb. 

Dry    Measures. 

"A  few  grains"  equals  xk  salt 
spoonful  or  %  t. 

1  saltspoonful   equals    %    t. 

1  t  equals  1-3  T. 

2  t  equals  1  R  t. 

1  dessertspoonful  equals   %   T. 
16  T  equals  1  c. 

2  T  equals  1  R  T. 
2  c  equals  1  pt. 

1  pt  equals  1  lb. 

Applied  Measures. 

4  T  flour  equals  1  oz. 

2  R  T  flour  equals  1   oz. 

4  c  sifted  flour  equals  1  lb. 

3%  c  whole  wheat  flour  equals  1  lb 

4Vz  c  graham  flour  equals  1  lb. 

2  2-3  c  oat  meal  equals  1  lb. 

2%   c  corn  meal  equals  1  lb. 

1  pt.  corn  meal  equals  1  lb.  1  oz. 


4  1-3  c  rye  meal  equals   1  lb. 
1%  c  rice  equals  1  lb. 

1  pt.  wheat  equals  1  lb. 

Sugar. 

2  T  granulated  equals  1  oz. 
2  c  granulated  equals  1  lb. 

2  R  T   powdered   equals   1   oz. 
2  2-3  c  powdered  equals  1  lb. 
2  2-3  brown  equals  1  lb. 
3%   c  confectioner's  equals   1  lb. 

Butter,  Fats,  Etc. 

2  T  butter   equals   1   oz. 
2  c  packed  butter  equals  1  lb. 
4  R  c  chopped   suet   equals   1   lb. 
1  pt.  salted  fat  equals   1  lb. 

1  pt.   chopped  meat  equals  1   lb. 

Miscellaneous. 

2  R  T  ground  coffee  equals  1  oz. 
4%   c  ground  cofee  equals  1  lb. 

1  square  baker's  chocolate  equals 
1  oz. 

y2   c  nuts  equals  1  oz. 

1  R  c  stoned  and  packed  raisins 
equals  1  lb. 

9  large,  10  medium  eggs  equal  1  lb. 

1  c  bread  crumbs,  packed,  equals 
4  oz. 

Juice  1  lemon  equals  1  T. 

2  c  finely  chopped   meat  is   1   lb. 

2  c  minced  vegetables  make  about 
1  lb. 

Some  Standard  Proportions. 

1  qt.  of  flour  requires — 

1  heaping  tablespoonful  shortening 
for  biscuit. 

y2   level  teaspoonful  salt. 

4  teaspoonfuls  of  baking  powder. 

1  pt.  of  milk  for  muffins,  gems,  etc. 

1  scant  quart  of  milk  for  batters  of 
all  kinds. 

Use  1  teaspoonful  of  soda  to  1  cup- 
ful of  molasses. 

1  teaspoonful  soda  to  1  pint  (2  cup- 
fuls)  sour  milk. 

1  measure  liquid  to  3  measures 
flour  for  bread. 

Usual  proportion  is  1  t  salt  and  ^ 
t  pepper  to  1  qt.  liquid. 


APPLIED    MEASURES. 

(All   prices   from   the   Public  Market; 
October  31,  1917.) 

Flour  and  Meals. 

1  lb.    good    wheat   flour     ($2.75 

for   49    lbs.) $0.0563 

1  lb.   whole  wheat  flour    ($2.90 

for  49  lbs)    0592 

1  lb.   graham   flour     ($2.90     for 

49    lbs.)     0592 

1  lb.  corn  meal  (70c  for  9  lbs.)  .0778 
1  lb.  oat  meal  (70c  for  9  lbs.) .  .0778 
1  lb.  rye  meal  (75c  for  10  lbs.)  .0750 
1  lb.  bran   (50c  for  9  lbs.) 0556 


TELEGRAM    CONSERVATION   COOK   BOOK. 


1  lb.   rice    flour    (Chinese) 1500 

1  lb.   equals    1  qt.    of    sifted  flour. 

1  c   flour    (4    oz.)    costs 0141 

1  T  flour   (&    oz.)    costs 0009 

1  t   flour   costs    0003 

1  c   graham    0148 

1  T  graham    0009 

1  t   graham    0003 

7  T   cornstarch    (10c    lb.) 0016 

1  t    cornstarch    0005 

Fats. 

1  lb.  butter  (50c  lb.) $0.5000 

1  c  butter  (2  c  to  the  lb.) 2500 

1  T  butter  0156 

1  t  butter  0032 

1  lb.  lard  3000 

1  c  lard 1500 

1  T  lard  0094 

1  t  lard  0031 

1  lb.  cottolene  (95c  for  3  lbs.  5 

oz.)  2865 

1   oz.  cottolene 0180 

1  c  cottolene    1434 

1  T  cottolene 0090 

1  t  cottolene    0030 

1   lb.  crisco  (85c  for  3  lbs.  1  oz.)      .2176 

1   oz.    crisco    1074 

1  c  crisco    1388 

IT    crisco    0087 

1  t  crisco    0029 

1   lb.     compound     (or     rendered 

lard)    2500 

1  c  compound    1250 

1  T  compound 0078 

It    compound     0026 

1  qt.  Wesson  oil   ($1.45  gal.)...      .3625 

1  pt.    Wesson   oil    1813 

1  c  Wesson   oil 0906 

1  T  Wesson  oil 0057 

1  t  Wesson  oil 0019 

Sugar   and    Molasses. 

1   lb.  sugar   (12  lbs.  for  $1)  $0.0833 

1  c  sugar    0417 

1  T  sugar 0026 

1  t   sugar    0009 

1  qt.  karo  syrup   ($1  per  gal.).      .2500 

1   pt.  karo  syrup 1250 

1  c  karo  syrup 0625 

1  T   karo   syrup    0039 

1  t  karo  syrup 0013 

1  qt.    N.    O.    molasses    (10c    for 

1  3-16  pt.  can) 1696 

1   pt.    N.    O.    molasses    0848 

1  c  N.   O.   molasses 0424 

1  T  N.  O.  molasses 0027 

1  t  N.  O.  molasses 0009 

Salt,   Pepper,    Seasoning,   Etc. 

1  lb.  salt  (4  lbs.  for  10c) $0.0250 

1  c    salt     0125 

1  T  salt 0008 

1   t   salt    0003 

1  T  pepper,  black,  white  or  red  .0250 
1  t  pepper,  black,  white  or  red  .0083 
1  T   celery   seed    (8   drams   5c).      .0187 

1  t  celery  seed    (1  dram) 0062 

1  t  paprika  (2  oz.  for  15c) 0125 

1  oz.    mace   or   nutmeg   ground 

2  oz.   for   15c)    0750 

1  T  mace  or  nutmeg  ground...      .0380 

1  t  mace  or  nutmeg  ground 0130 

1  oz.  any  other  spice  (2  oz.  10c)      .0500 

1  T  any  other  spice 0250 

1  t  any  other  spice 0083 

1  t   sage,    thyme,   etc 0083 

1  T  chili  powder  (5c  oz.) 0250 

1   t   chili    powder    0083 

1  T  kitchen  bouquet  (35c  2  oz.)      .0875 

1  t    kitchen    bouquet    0292 

1     c     mushrooms     (25c    lb.    or 

about   3    c) 0833 


1  T  Worcestershire  sauce  (6  oz. 

for  15c)    0125 

1  t  Worcestershire  sauce 0032 

1  c   horseradish    1000 

IT    horseradish     0063 

1  t  horseradish 0021 

1  oz.  mixed  mustard  (10  c  6  oz.)      .0167 

1  T  mixed  mustard 0084 

1  t  mixed  mustard 0028 

1  c  vinegar  (40c  gal.) 0250 

1  T  vinegar    0016 

1  t   vinegar    0003 

1  oz.  lemon  extract  (2  oz.  35c).  .1750 
1  oz.  vanilla  extract  (2  oz.  35c)  .1750 
1  T  extract  (lemon  or  vanilla)  .0875 
1  t  extract 0292 

Soda,  Baking  Powder,   Cream  Tartar. 

1  T   soda    (10c   lb.) $0.0021 

1  t  soda 0007 

1  T  baking  powder  (50c  lb.)...  .0107 
1  t  baking  powder  (50c  lb.)...  .0036 
1  T  baking  powder  (30c  lb.)...  .0064 
1  t  baking  powder  (30c  lb.)...  .0021 
1  T  cream  of  tartar  (75c  lb.)..  .0160 
1  t  cream  of  tartar    0053 

Eggs    and    Milk. 

1  dozen   cooking  eggs $0.4800 

1     dozen  strictly   fresh 6000 

Milk— 
$3.25  per  qt.  for  mo.,  per  year. 39.0000 
1  qt.  milk  a  day   (yr.  365  days)      .1070 

1  pt.  milk(   as  above) 0535 

1  c   fresh   milk    0268 

1  T  fresh  milk 0017 

1  t  fresh  milk 0006 

1  c  thick  cream 2000 

1  T  thick  cream    0125 

1  qt.    buttermilk    (15c   gal.) 03V5 

1  pt.    buttermilk    0188 

1  c  buttermilk 0094 

1  qt.    sour    or    skim    milk    (10c 

gal.)     0250 

1  pt.   sour  milk 012ii 

1  c  sour  milk 0063 

Cheese  and  Nats. 

Cheese —  Cost. 

1  lb   cheese    $0.3000 

1  c  grated  cheese   (^4  lb.) 0750 

1  T  grated  cheese 0047 

1  t   grated   cheese    0016 

Nuts— 

1  lb.  nuts  (all  usual  kinds) 2500 

(1  lb.  nuts  equals  %  lb 
shelled  nuts;  V2  lb.  shelled 
nuts  equals  2  c  chopped  nut 
meats.) 

1  c  chopped  nut  meats 1250 

1  T  chopped  nut  meats 0078 

1  t  chopped  nut  meats 0026 

Rice,  Macaroni,  Etc. 

Rice — 
1  lb.   rice     (broken,    3   lbs.    for 

25c)   or  better 1000 

1  c  rice   (^  lb.)    0500 

IT   rice    0031 

1  t  rice    0010 

1  c  cooked  rice 0080 

1  oz.  pearl  barley   (14  oz.  15c).      .0107 

1  c  peral  barley 0856 

1  T  pearl  barley    0054 

Macaroni — 

1  lb.  macaroni  1000 

1  c  macaroni  (%  lb.)  0250 

1  T  macaroni  0016 

1  t  macaroni  0005 

Tapioca  —         . 

1  lb.  tapioca  1000 

1  c  tapioca  (%  lb.) 0500 

1  T  tapioca  0031 

1  lb.  crackers  1800 


AUNT  PRUDENCE'S  TAEL.ES  AND  MEASURES. 


87 


1  large  soda  cracker 0040 

1  loaf  bread   (home  baked) 0600 

1  c  bread   crumbs 0150 

1  c  rolled  oats 0083 

1  c  cooked  corn  meal 0143 

miscellaneous. 

1  can  peas,  fine  quality,  20  oz. $0.2000 

1  can  peas,  ordinary  20  oz 1500 

1  can  tomatoes,  28  oz 2000 

1  can  tomatoes,   28  oz 1800 

1  compressed  yeast  cake  (6  for 

5c)    0083 

1  cake     Pleischman's   yeast    (2 

for    5c)     0250 

1  c  raisins    0500 

1  lb.   apples    0500 

1  apple  averages 0100 

1   pt.  olives   (35  or  40) 3000 

1  c  soup  stock   (ordinary) 02u0 

1  c  soup  stock  (chicken,  etc.)..  .0300 
1  pt.  loganberry  or  grape  juice.$0.2500 
1  c  loganberry  or  grape  juice. .     .1250 

1  T  grape  juice 0078 

1   pint  canned   milk    ($1.55   per 

dozen  1-lb.  cans) 1292 

1  c  canned  milk 0646 

1  T  canned  milk 0040 

1  pint  honey  (strained) 3500 

1  c  honey 1750 

1  T  honey 0109 

1  lb.  suet 1500 

1  c  suet 0375 

1  T  suet 0023 

1  lb.  Kaola 3600 

1  c  Kaola 1800 

1    T   Kaola 0101 

1   t  Kaola 0034 

%  lb.  chocolate  (1  cake) 2500 

1  oz.  chocolate 0313 

1  T  chocolate 0157 

1  oz.  Knox  gelatine 1500 

1  T  Knox  gelatine 0750 

1  oz.  Jello  (3%  oz.  for  10c) 0286 


1  T  Jello 0143 

1  lb.  sweet  potatoes  (6  lbs.  for 

25c)    0417 

Some  Vegetables. 

Cost. 
Lb.  c  T 

Beans,  dry $0.1500       $0.0750   $0.0047 

Cabbage 0175  .0088       .0006 

Carrots 0300  .0150       .0010 

Celery     06  2-3        .0143       .0009 

Garlic    0500   (per  clove,  .0001) 

Onion 03  1-3        .0167       .0010 

Parsley     26  2-3        .0668       .0042 

Parsnip     03  1-3        .0167       .0010 

Potatoes 0200  .0100       .0006 

Tomatoes 0500  .0332       .0111 

Turnips 02^  .0125       .0008 

(See  Public  Market  prices  for  others.) 

There  are  about  8  stalks  of  celery 
in  a  5c  bunch  (%  lb.),  so  it  costs  on 
an    average,   per   stalk,    $0.0063. 

Tomatoes  are  so  soft  that  %  of  a 
cupful  peeled  and  cut,  weigh  %  lb. 

Dry  beans  weigh  65  lbs.  to  the 
bushel  (32  qts.),  but  potatoes,  toma- 
toes and  onions  weigh  60  lbs. 

Cabbage  weighs  between  1%  and  7 
and  8  lbs.  per  head,  and  averages 
about  3%  lbs.,  of  6c  per  head  at 
present  prices. 

Parsley  is  sold  on  the  market  in 
little  bunches  (3  oz.)  for  5c.  It  keeps 
green  out  doors  here  all  winter.  Each 
home  should  have  its  own  little  bed. 
If  so,  do  not  add  the  cost  of  parsley 
to  your  recipe. 

(The  prices  of  meats  and  fish  are 
emitted,  as  the  price  varies  and  they 
are  used  by  the  pound.) 


AN  EXPLANATION  OF  THE  FOLLOWING  RECIPES 


A  few  women  are  afraid  of  our 
formal  way  of  expressing  our  recipes 
exactly.  They  never  have  measured 
their  flour,  seasoning,  etc.,  and  they 
hardly  feel  like  beginning  new  ways 
now  when  they  do  so  excellently  in 
their  old  ways.  But  the  trouble  is 
just  here.  We  are  dealing  with  many 
young  women  who  have  been  busi- 
ness girls  for  years  before  they  were 
married  and  perhaps  their  mothers 
were  before  them  and  all  the  house- 
hold ways  that  we  older  home  women 
have  seen  and  understood  and  prac- 
ticed all  our  lives  are  new  to  them. 
You  say  of  your  bread,  etc.,  and  the 
recipe  books  say,  too,  "flour  to  mix 
stiff."  How  does  an  inexperienced 
housewife  know  just  what  "stiff"  is? 
If  they  do  know  they  don't  need  your 
recipe,  for  they  can  use  any  recipe 
book  if  they  want  something  new,  but 
those  who  need  your  recipe  want  to 
know  just  how  much  flour,  just  how 
much  seasoning,  etc.,  you  use.  Of 
course  I  know  all  flours  are  not  alike 
some  breads  take  more  than  others, 
etc.,  but  those  are  fine  points  that 
come   later,   when   the  recipe   is   used 


often  and  each  housewife  learns  to 
adapt  it  to  her  own  needs.  The  U.  S. 
government  publishes  recipes  giving 
definite  amounts  of  each  ingredient 
used,  and  I  believe  that  is  the  busi- 
ness-like way  in  which  the  new  wo- 
man will  want  her  recipes  in  future. 
Of  course,  our  prices  will  not'  last 
forever,  foodstuffs  vary,  but  that  isn't 
the  point.  The  comparative  price  will 
be  very  much  the  same  and  that  is 
what  we  are  after.  We  can't  (that  is 
we  women  right  here  alone — can't) 
change  the  prices  we  have  to  pay  for 
food  very  much,  but  our  concern  must 
be  to  find  the  best  and  most  econom- 
ical ways  of  using  that  food,  and  I 
cannot  see  how  we  can  tell  which 
recipe  is  really  the  cheapest  and  most 
desirable,  unless  we  work  out  the  cost 
of  all  the  items  as  we  do  here,  for 
price,  and  then  consider  the  amount 
of  nourishment  the  ingredients  con- 
tain, and  I  do  not  think  it  will  be  at 
all  laborious  to  work  out  these  re- 
sults in  costs  for  yourselves,  with  the 
foregoing  tables. 

AUNT  PRUDENCE. 


The  Cost  of  Fuels 


I  hear  people  saying  everywhere: 
"Oh,  we  don't  bake  our  own  bread 
any  more.  Fuel  is  so  high  it  doesn't 
pay."  But  they  don't  know  just  what 
it  will  cost  them  to  bake  their  own 
bread.  No  one  ever  has  known.  We 
are  getting  these  figures  for  you  ab- 
solutely for  the  first  time  they  have 
ever  been  obtained  on  a  common 
comparable  standard. 

The  Portland  Railway,  Light  & 
Power  company  and  the  Northwestern 
Electric  company  guarantee  these 
figures  for  electric  heat,  the  Portland 
Gas  &  Coke  company  for  gas,  and  the 
Holman  Fuel  company  theirs  for  both 
slabwood  and  first-class  fir. 

First  we  give  the  exact  figures  of 
the  cost  of  heating  a  cold  six-burner 
electric  range,  to  the  right  heat,  and 
baking  six  loaves  of  home-made  bread 
in  45  minutes. 


Next  we  give  the  figures  for  exact- 
ly the  same  conditions  on  a  gas 
range. 

Then  the  Holman  Fuel  company 
gives  us  the  cost  of  heating  a  cold 
six-griddle  stove  or  range  and  bak- 
ing six  loaves  of  home-made  bread  45 
minutes  with  slabwood  fuel  and  with 
the  best  fir  wood.  This  is  a  definite, 
fixed  amount  of  heat  (a  moderate 
fire)  and  can  be  used  as  a  standard 
of   measure    and   comparison. 

Second,  we  asked  them  for  the  cost 
of  a  hot  oven  fire,  taking  a  biscuit 
baking  fire  as  our  standard  here,  and 
third,  we  asked  them  for  the  average 
cost  of  a  top  burner  fire,  averaging 
their  lowest  and  highest  flame.  This 
it  to  get  a  standard  comparison.  We 
shall  need  to  know  each  price  later 
when  we  figure  the  cost  of  cooking 
on  top  of  our  ranges. 


FUEL  COSTS 

The  following  statements  arranged  way,   so  it  is  not  fair  to  ask  you   to 

for  comparison    and    reference:  charge  your   recipe   with   full  heat. 

Oven  Heat.  _,,      ,   .  ..                 _,      , 

Electricity  as  a  Fuel. 

Cost  to  bake  not  more  than  6  loaves  ,    .     ,                           .                            ., 

of  bread  at  once,  for  45  min:  Jth%d    ™n*    peoplf    guess    «»    the, 

With  electricity    $0.0164  costt  of  .bakm*    S1X+  loaves    of    br*ad 

With  gas                                         ..     .0220  electrically    and    got    guesses    all    the 

With  fir  wood    ........!!.!!! '.     !o340  way    from    5    cents    up;    most    people 

With  slabwood 0310  guessed    about    10    cents.      Now    you 

Cost  of  medium   (as  for  bread)   fire  people    who    say    you    don't    do    your 

per  hour:  own  baking  any  more  because  fuel  is 

With  electricity    $0.0171  so    high,    what   do    you    say    to    these 

With  gas 0255  figures.      What     do     you      think     of 

™}}£  flr.  wo° d    2oaa  1  64-100  cents  for  six  loaves  of  bread, 

WCoV1o%brt°dfire7oVbaki-ngbisS  or   lew   than    1-3    of   a   cent   per    loaf 

15  min.   (10  min.  to  heat  oven):  to  bake  bread? 

With  electricity     $0.0141.  To"   maLsay   ll   can  t   be   d°?e\.,If 

With  gas     0190  s°i    both    the    companies    would    like 

Wiht  fir  wood  '!!!!!!.'!!!."!!!!     !0230  to  demonstrate  it  to  you. 

Cost  of  hot  (biscuit)  fire  per  hour:  While  these  figures  were  being  pre- 

With  electricity    $0.0244  sented  this  week,  we  thought  it  would 

With  gas     0470  be  more  interesting  to  you  than  any- 

With    wood    0552  thing  else  to  let  each  of  these  people 

Fuel  for  Top  Burner  or  Stove.  speak  for  the  fuel  they  represent,  giv- 

Cost  ing    some    factors    that    enter    into    a 

per  hour.  real   working   comparison    of   various 

Electricity,  average  heat $0.0013  fuels,    other    than    the    absolute    cost 

Electricity,    low     0006  Next  the  Portland  Gas  &  Coke  com- 

iS    average  heai 0114  pany  wiU  present  t0  y0U  the  COSt  °f 

Gat    on    oife-thirdO '.  '.  .'  '. '. '. '. '. '.  \ '. '.     !o070  bakinS   and    other   cooking   with   gas, 

Gas,    simmering    0040  under   the   same    given    specifications 

Fir  '  wood    '. ............ '.     !0408  as  the  electric  companies  present  to- 

Slabwood     0286  day,   and  will  also   state   many  other 

(Figure   %   use  of  wood).  advantages  in  the  use  of  gas  besides 

Important  Notice.  price.     Those   of  you   who   have   elec- 

D„„„,„  „«.!„.„  ,.. *  *•_  „  _».               .  trie  or  gas  ovens  can  test  them  now, 

inr?n,%UeSffesWredreSerfoerneSiethf;  «*  if  £»/  ^T^^e  'SoSoSSS 

baking   or   using   top   griddle   heat    in  ^ VneP', And    ??}n£?m    thC    companIes 

wood   stoves   please   figure   half  heat,  what  1S  the  trouble- 

according  to  the  tables.    This  time  of  When   I   think   of  what   may   be   in 

year,  and  especially  at  meal  time,  you  store  for  these  big  corporations  along 

are  sure  to  have  a  fire  in  your  stove  tnis   line-   J   am   &lad   tnat  J   am   only 

and  be  cooking  something  else,   any-  AUNT  PRUDENCE. 


THE   COST  OF  FUELS. 


This  Is  the  Statement  of  the  Electric 
Companies. 

Electric  heat  being  so  standard,  the 
results  of  two  separate  tests  made  by 
each  of  the  electric  companies  were 
the  same  as  given  in  the  following 
discussion    and    statement: 

Women  have  long  known  that  elec- 
tric cooking  is  cleaner,  that  it  ban- 
ishes all  the  dust  and  ashes  of  coal 
and  wood,  all  the  soot  and  fumes  of 
gas.  They  have  known  that  it  makes 
the  kitchen  cooler,  the  air  purer,  that 
it  is  the  most  convenient  way  to  cook. 
It  is  this  knowledge  which  is  rap- 
idly becoming  general  which  has  re- 
sulted in  the  installation  of  thousands 
of  electric  ranges  in  the  United  States 
during  the  past  two  or  three  years 
and  which  has  induced  over  3500 
power  companies  to  make  special 
cooking  rates  to  attract  the  business. 
Our  own  city  has  the  distinction  of 
having  one  of  the  lowest  of  these  low 
cooking  rates. 

Although  many  of  the  advantages 
of  electric  cooking  are  widely  known, 
many  people  still  have  the  idea  that 
electric  cooking  is  expensive.  That 
this  is  not  the  case  may  be  learned 
by  asking  a  range  user  or  by  study- 
ing the  table  of  costs  given  below. 

To  heat  to  temperature  for  baking 
bread,  .0036;  to  bake  six  loaves  of 
bread  45  minutes,  .0128;  total  cost  of 
baking  six  loaves  of  bread,  .0164. 

To  heat  to  temperature  for  baking 
biscuits,  .0091;  to  bake  ovenful  of 
biscuits  (15  minutes),  .0051;  total  cost 
of  baking  oven  of  biscuits,  .0142. 

After  the  first  batch  of  biscuits 
is  baked  the  temperature  of  the  oven 
can  be  maintained  at  the  correct  tem- 
perature for  baking  subsequent 
batches  at  a  cost  of  .0014  per  hour  or 
.0004  per  batch. 

Cost  per  hour  for  1000-watt  burner 
(medium  size):  Full,  .0025;  medium, 
.0013;  low,  .0006.  Cost  per  hour  for 
electric  iron,  .0018. 

The  electric  range  and  electric  iron 
have  done  more  to  lighten  the  burden 
of  keeping  house  than  any  other 
household  appliances  that  have  come 
into  use  in  recent  years.  They  have 
done  for  the  housewife  what  the  tele- 
phone, typewriter  and  adding  machine 
have  done  for  the  man. 

In  view  of  the  present  war  the 
great  saving  in  foodstuffs  made  pos- 
sible by  electric  cooking  ought  to  in- 
terest every  housewife. 

George  G.  Bowen,  assistant  sales 
manager,  Northwestern  Electric  com- 
pany. 


A    Later    Letter. 

(Today  we  have  a  communication 
from  the  electric  companies,  giving 
you  good  reasons  for  the  use  of  elec- 
tricity as  a  fuel  at  this  time  in  par- 
ticular, and  as  we  are  all  vitally  in- 
terested in  this  question,  we  print  it 
as  sent  to  us) : 

Everyone  recognizes  the  fact  that 
we  cannot  live  without  cooks.  Grant- 
ing this,  does  it  not  seem  reasonable 
that  cooks  should  have  the  most  mod- 
ern and  satisfactory  cooking  appli- 
ances on  the  market. 

The  other  day  two  of  my  neighbors 
were   discussing  the  use  of  meats  in 
their     homes.     Mr.     Black     remarked 
that  although  meat  was  very  high,  his 
family  continued  to  use  the  customary 
roast  of  beef  for  Sunday  dinner,  as  he 
now   had    a   means   of   cooking   it,    so 
that  he   felt  he  got  as  much  for  his 
money  as  he  did  a  couple  of  years  ago 
with    cheaper    meat    and    cooking    it 
differently;   that  is,  the  shrinkage  of 
the  meat  was  so  slight  to  what  it  had 
been.     Naturally  Mr.  Black  was  anx- 
ious  for  his  neighbor,   Mr.   White,    to 
enjoy  the  same  saving  by  using  this 
same  means  of  cooking.     After  some 
discussion   the  men   decided  that  the 
solution  of  this  problem  would  be  to 
make  an  actual  test,  which  they  did. 
Two  roasts   of  the   same   cut  were 
ordered  from  the  same  butcher,  both 
were    weighed    on    the     same     scales, 
each   weighing   6Yz    pounds.     Immedi- 
ately upon  removing  the  roasts  from 
the    oven,    they  were  again  weighed. 
Mr.    Black's    roast    had   only   shrunk 
nine  ounces,    while    Mr.   White's  had 
shrunk  24  ounces.    This  was  a  saving 
of  27  cents  for  Mr.  Black  on  this  one 
roast,    and  as  his  family   used   about 
four  roasts   per   month,   he   figured   a 
saving  of  $1  per  month,  at  the  least 
on  roasts  alone. 

The  fact  that  Mr.  Black's  roast  had 
retained  so  much  of  the  natural  juice 
and  flavor  of  the  meat,  making  it 
more  palatable,  caused  considerable 
comment  in  the  serving. 

The  last  scene  in  the  act  of  "con- 
servation of  meat"  was  described  to 
me  a  few  minutes  ago.  The  Whites 
are  saving  money,  too,  the  same  as 
the  Blacks,  as  they  are  now  cooking 
by  the  same  method  as  Mr.  Black, 
that  is,  they  "Cook  by  Wire." 

Portland  has  the  distinction  of  hav- 
ing one  of  the  lowest  electric  cook- 
ing rates  in  the  United  States.  As  a 
result,  there  are  approximately  500 
electric  ranges  in  use  in  the  city  at 


Phone  Your  Want  Ads  to  The  Telegram- 
Broadway  200,  A  6701 


TELEGRAM   CONSERVATION   COOK   BOOK. 


the  present  time,  and  I  venture  to 
say  this  number  will  be  doubled  many 
times   within    the   next   two   years. 

Prices  in  nearly  all  necessities  of- 
life,  except  electric  current,  are  ad- 
vancing- by  leaps  and  bounds  every 
day.  Where  electricity  is  generated 
by  water  power,  it  is  not  necessary 
to  use  fuel  for  cooking-,  lighting  or 
power  purposes,  our  ships,  airplanes 
and  other  equipment,  which  will  help 
our  country  in  winning  this  world 
war,  warrant  us  in  urging  that  our 
coal  and  wood  supplies  be  conserved 
by  using  them,  for  every  pound  of  un- 
burned  coal  is  saved,  but  every  kilo- 
watt hour  of  water  power  unused  is 
wasted. 

Every  housewife  enjoys  a  clean, 
light,  airy  and  purely  sanitary  kit- 
chen, which  is  made  possible  for 
everyone  when  she  cooks  by  wire,  as 
this  fuel  substitute  does  not  consume 
the  oxygen  in  the  air,  hence  there  are 
no  by-products  of  combustion,  nor 
does  it  require  any  matches  or  clean- 
the  powders  or  constant  cleaning  of 
the  kitchen  walls  and  woodwork. 
Think  of  the  time  saved  in  cleaning 
that  may  be  spent  in  Red  Cross  or 
other  club  work. 

Would  you  not  like  to  roast  you* 
Thanksgiving  turkey  in  an  open  pan 
without  having  to  baste  it,  and  have 
it  cooked  to  a  delicious  perfection? 
You  can,  if  you  "cook  by  wire." — Miss 
Marguerite  Fleming,  home  economist, 
Northwestern  Electric  company. 

In  regard  to  this  fuel  question  in 
general  I  want  to  say  that  no  ques- 
tion interests  us  more  than  that  of 
fuel,  and  we  are  glad  to  have  all 
sides   presented. 

Of  course,  wood  has  been  the  stand- 
ard fuel  of  the  human  race  since  the 
beginning  of  time.  We  might  say  that 
wood  was  the  basis  of  civilization,  en- 
abling man  to  emerge  from  his  sav- 
age state  (living  wild  on  uncooked 
vegetables  and  nuts  and  fruits)  and 
attain  to  the  use  of  cooked  foods,  in 
a  warmed  and  lighted  dwelling  ,  and 
at  the  present  time  no  fuel  is  so  cheap 
as  wood  or  coal  when  we  consider  its 
heat  for  our  homes  and  for  our  hot- 
water  tanks,  at  the  same  time  and 
with  the  same  fire  as  for  cooking 
Yet,  as  Miss  Fleming  says,  it  is  a 
waste,  not  a  conservation,  of  our  re- 
sources, to  use  it,  and  this  war  may 
lead  directly  to  a  wider  use  of  the 
manufactured  fuels — gas  and  elec- 
tricity— on  that  very  account,  as  well 
as  their  cleanliness,  and  especially 
the  immense  saving  of  women's  labor 
which  both  give  us.  It  is  worth  con- 
sideration  and   discussion. 

AUNT  PRUDENCE. 


Gas    as    a    Fuel. 

Today  we  present  to  you  a  detailed 
statement  of  the  general  use  of  gas 
as  a  fuel,  besides  the  special  figures 
asked  for,  all  of  which  I  am  sure  you 
will  find  very  interesting,  as  there  is 
no  subject  that  comes  right  home  to 
every  man,  woman  and  child  in  the 
city  as  the  cost  of  fuel  does,  and  will 
more  and  more  during  the  duration  of 
this  war. 

This    Is    the    Statement    Prepared    by 
the  Gas  Company. 

Find  tabulated  cost  of  operating  a 
gas  range  in  the  home  under  practical 
conditions,  taking  for  granted  that 
the  majority  of  ranges  in  use  in  the 
average  homes  are  of  a  standard 
make  and  not  a  cheap,  poorly  con- 
structed appliance.  We  know  from 
personal  observation  that  a  large  per 
cent  of  the  ranges  in  use  in  the  city 
are  of  a  standard  make,  which  means 
good  construction,  good  insulation 
and  built  according  to  specifications 
of  the  National  Commercial  Gas  asso- 
ciation, which  insures  good  efficiency 
and  economical  operation. 

These  figures  are  based  on  the  use 
of  the  ordinary  gas  stove  by  the  ordi- 
nary housewife,  not  on  a  demonstra- 
tion by  experts  under  ideal  condi- 
tions. 

Bread    Baking. 

Bread  baking  with  the  18-inch 
standard  oven  (which  is  the  standard 
today  for  domestic  ranges),  in  a 
standard  range,  baking  not  over  six 
loaves  at  a  time  starting  with  a  cold 
oven  and  operating  for  one  hour.  Gas 
consumption  for  one  hour  maintain- 
ing a  temperature  for  the  proper  bak- 
ing of  the  standard  one-pound  loaf  in 
45  minutes  is  25^  cubic  feet  or  2.55 
cents.  Gas  consumption  for  45  min- 
utes, the  time  required  to  bake  a 
standard  one-pound  loaf  is  22  cubic 
feet  or  2.2  cents.  This  is  based  on  the 
operating  of  both  burners  full  for  five 
minutes  before  the  bread  is  put  into 
the  oven,  then  turning  one  burner  off 
when  the  bread  is  put  in  and  com- 
pleting the  baking  in  45  minutes, 
making  a  total  of  50  minutes  that  the 
gas  is  on. 

To  get  the  adjustment  for  main- 
taining the  temperature  for  baking 
bread,  instead  of  turning  both  burn- 
ers down,  turn  one  burner  entirely  off 
and  leave  the  other  burner  on  full.  It 
is  preferable  to  leave  the  back  burner 
on.  However,  satisfactory  results  can 
be  obtained  by  turning  both  burners 
one-half  off  and  a  great  many  prefer 


The  Associated  Press — the  Guaranteed  News 


THE   COST   OF   FUELS. 


that  method,  to  turning  one  burner 
entirely  out.  The  only  objection  to 
turning  both  burners  half  out  is  that 
you  are  not  always  able  to  judge 
whether  you  are  using  the  proper 
amount  of  gas  or  not.  Bread  should 
be  left  in  the  oven  Ave  minutes  after 
the  gas  is  turned  off. 

Biscuit  Baking. 

For  biscuit  baking  it  is  necessary 
to  use  both  oven  burners  full  on.  Gas 
consumption  for  one  hour  is  47  cubic 
feet  or  4.7  cents.  However,  for  the 
proper  baking  of  biscuits,  it  actually 
requires  only  15  minutes  for  the  bis- 
cuits to  remain  in  the  oven,  the  oven 
to  be  lighted  when  both  burners  are 
on  full  for  10  minutes  before  the  bis- 
cuits are  put  into  the  oven,  requiring 
25  minutes  actual  operation  to  prop- 
erly bake  biscuits.  This  requires  a 
gas  consumption  of  20  cubic  feet  or 
a  gross  charge  of  2  cents,  subject  to 
5    per   cent  discount. 

In  a  domestic  range  under  practical 
conditions  in  the  home  for  the  bak- 
ing of  practically  everything  there 
are  only  three  heats  to  be  used.  One 
is  full  on  both  burners,  consuming  47 
cubic  feet  of  gas  per  hour.  One  is 
half  on  both  burners  reduced  or  one 
turned  entirely  off,  consuming  23% 
cubic  feet  of  gas  per  hour,  and  the 
third  heat  is  both  burners  turned  very 
slow  or  one  burner  entirely  off  and 
the  other  burner  on  half,  which  con- 
sumes 11%   cubic  feet  per  hour. 

This  is  the  heat  that  is  ordinarily 
used  for  the  baking  of  angel  food, 
fruit  cake  and  other  forms  of  loaf 
cake.  Heat  number  two  is  used  for 
baking  of  layer  cakes,  cookies  or  loaf 
bread.  Heat  number  one,  both  burners 
full  on  is  used  for  the  baking  of  bis- 
cuits or  cornbread. 

Satisfactory  results  can  be  ob- 
tained by  starting  with  a  cold  oven, 
but  a  great  many  prefer  to  light  the 
oven  five  minutes  before  the  food  is 
put  into  the  oven.  You  can  be  suc- 
cessful either  way. 

Operating  Top  Burners. 

There  are  five  burners,  including 
the  simmering  burner  on  the  top  of 
the  standard  gas  range.  There  is 
one  giant  burner,  three  ordinary 
burners  and  the  simmering  burner. 
The  giant  burner  on  full  will  con- 
sume 37  cubic  feet  of  gas  per  hour. 
This  burner  should  only  be  used 
where  you  have  a  large  vessal  that 
entirely  covers  the  burner  and  re- 
quires extreme  fast  cooking  such  as 
frying  in  a  large  vessel  or  things 
that  require  considerable  speed.  It 
should  be  used  as  little  as  possible  as 
a  majority  of  the  food  cooked  on  top 
of  a  range  can  be  cooked  on  the 
standard  burner  that  consumes  a 
maximum  of  22.8  cubic  feet  of  gasper 


hour.  There  is  practically  nothing 
that  you  cook  on  the  top  of  a  range 
that  requires  any  of  these  burners  on 
full  during  the  entire  operation.  No 
burner  should  be  left  on  full  any 
longer  than  it  takes  to  bring  what 
you  have  on  the  stove  to  the  boiling 
point  and  should  be  immediately  re- 
duced one-half  or  some  times  cne- 
third  of  its  capacity,  which  is  suffi- 
cient to  maintain  a  temperature  to 
cook   the   food. 

The  simmering  burner  is  the  burner 
that  should  be  used  whenever  possible 
and  it  is  possible  to  use  it  with  good 
results  during  every  meal.  It  has  a 
maximum  consumption  of  four  cubic 
feet  of  gas  per  hour  and  is  able  to 
keep  vegetables,  soup,  coffee,  and  a 
great  many  things  cooked  on  the  top 
of  the  stove,  boiling  sufficiently  to 
prepare  same  at  a  minimum  expense. 

Thisburner  is  a  burner  that  should 
be  used,  but  is  one  that  is  a  great 
many  times  overlooked  even  by  the 
thrifty  housewife.  In  preparing  a 
meal  on  the  top  of  a  range,  the  sim- 
mering burner  is  the  first  one  to  be 
put  Into  use.  Start  the  process  on  the 
medium-sized  burner  and  transfer  it 
to  the  simmering  burner  when  It 
comes  to  a  boil.  The  medium-sized 
burners  that  consume  a  maximum  of 
22.8  cubic  feet  of  gas  per  hour  on  full 
should  be  used,  as  a  rule  starting  full 
on  and  reducing  as  the  food  becomes 
hot.  If  reduced  one-half  the  consump- 
tion would  be  only  11.4  cubic  feet  of 
gas  per  hour  or  1.14  cents.  If  reduced 
to  one-third,  would  consume  7.6  cubic 
feet  of  gas  per  hour  or  0.07  cents.  The 
giant  burner,  which  has  the  largest 
consumption  of  any  of  the  burners  on 
top,  should  never  be  used  only  as 
above  stated. 

Our  experience  has  taught  us  that 
the  average  housewife  has  never 
given  sufficient  thought  to  the  oper- 
ating of  a  gas  range  to  obtain  the 
best  results.  It  is  one  of  the  articles 
of  the  household  that  is  mostly  used 
and  as  a  rule  known  the  least  about 
when  it  comes  to  the  figuring  of  cost 
and  the  short  cuts  to  economy. 

It  is  surprising  to  find  a  condition 
such  as  this  existing  but  it  is  abso- 
lutely a  fact,  that  we  have  known 
cases  where  an  article  on  a  burner 
gets  to  cooking  too  fast,  instead  of 
reducing  the  flame  they  move  the 
vessel  partially  off  the  burner,  leav- 
ing the  gas  on  full.  That  may  sound 
foolish  to  some  but  it  actually  hap- 
pens in  homes  in  this  city. 

It  is  more  essential  for  the  house- 
wife to  understand  thoroughly  the 
operating  cost  of  a  gas  range  than  It 
is  for  her  husband  to  understand  the 
economical  operation  of  his  automo- 
bile. The  gas  range  is  used  as  a  rule 
three  times  a  day,  365  days  in  tha 
year.  It  is  essential  and  necessary. 
The   automobile   is   not. 


r> 


TELEGRAM  CONSERVATION  COOK  BOOK. 


To  our  knowledge  we  have  never 
investigated  a  high  bill  complaint 
where  cooking-  alone  is  involved  that 
the  complaint  was  not  due  to  the  lack 
of  knowledg-e  of  the  operating  of  a 
range  or  carelessness  from  an  eco- 
nomical point  of  view.  It  is  a  known 
fact  that  time  after  time  in  the  aver- 
age home  a  vessel  of  water  is  set  on 
the  stove  to  heat  and  the  housewife 
will  get  busy  doing  something  else 
around  the  house  or  talking  to  her 
neighbor  out  the  back  door  and  let 
the  water  boil  all  away. 

It  is  not  as  a  rule  the  gas  that  is 
used  that  causes  the  complaint,  it  is 
the  gas  that  is  wasted. 

There  is  a  great  deal  that  could  be 
said  in  regards  to  the  operating  of  a 
gas  range  but  a  large  majority  of  the 
housewives  know  these  things  al- 
ready but  have  never  yet  taken  the 
time  and  the  trouble  to  put  what  they 
know  to  actual  use.  When  they  do 
you  will  be  surprised  to  find  what  a 
difference  it  will  make  in  the  satis- 
factory preparation  of  your  food  in 
addition  to  reducing  the  household 
expense. 

It  is  not  the  gas  company's  desire 
to  have  a  consumer  use  all  the  gas 
that  he  can,  because  invariably  that 
creates  a  complaint.  It  is  the  gas 
company's  desire  for  you  to  use  only 
the  gas  that  is  necessary  to  do  what 
you  want  to  do  economically. — Mr.  S. 
C.  Bratton,  commercial  manager 
Portland  Gas  &  Coke  company. 

Wood — The    Old    Reliable   Fuel. 

Here  are  the  figures  of  the  wood 
companies,  which  I  know  will  be  of 
vital  interest  to  every  citizen  of  Port- 
land. 

Mr.  Holman,  of  the  Holman  Fuel 
company,  deserves  our  thanks  and 
appreciation,  as  he  took  the  trouble 
to  personally  obtain  these  figures  for 
us.  This  requires  obtaining  the 
weight  of  the  wood  used  in  cooking 
and  in  the  cord,  watching  the  time 
needed,  etc.,  and  much  figuring,  which 
he  was  very  careful  to  verify.  This  is 
absolutely  original  work  and  very 
valuable.  This  is  Mr.  Holman's  state- 
ment: 


Fir  firewood — One  cord  dry  fir 
cordwood,   4  feet,   3195  pounds. 

Nine  pounds  best  fir  to  bake  bis- 
cuits cost  .023. 

Thirteen  pounds  best  fir  to  bake  six 
19-ounce  loaves  bread,  50  minutes, 
cost  .034. 

Fir  cordwood  at  $8.50  per  cord  in 
the  basement  (present  price)  stove 
length. 

Wood  purchased  earlier  at  less  per 
cord  would  reduce  amount  of  cost  .004 
for  each  $1. 

At  the  same  time  bread  was  bak- 
ing the  top  of  wood  range  was  avail- 
able for  cooking  for  20  persons  in  ad- 
dition to  having  40  gallons  of  hot 
water  in  the  boiler  within  one  hour 
and  30  minutes,  or  the  full  duration 
of  the  fire. 

Fir  slabwood — One  cord  dry  fir 
slabwood,  four  foot,  weighs  3472 
pounds. 

Nineteen  pounds  to  bake  six  19- 
ounce  loaves  bread,  65  minutes,  cost 
.031. 

Present  price  per  cord  $5.75  in 
basement,  stove  lengths. 

Slabwood  purchased  earlier  at  less 
per  cord  would  reduce  amount  of  cost 
of  baking  V2  cent  for  each  $1  on  price 
of  wood. 

Available  facilities  for  cooking  and 
heating  the  hot  water  boilers  are  the 
same  as  in  the  case  of  the  cordwood. 
In  both  cases  fire  was  started  in  cold 
stoves,  with  full  draft  the  entire 
time. 

As  Mr.  Edlefsen  was  away  and  his 
people  extremely  busy  on  that  ac- 
count, they  were  unable  to  make  per- 
sonal tests,  but  obtained  figures  of 
fuel  used  from  good  cooks  of  their 
acquaintance  which  they  believe  to  be 
very  nearly  correct.  We  are  very  glad 
of  this  estimate,  as  it  all  helps  us  to 
get  an  idea  of  comparisons. 

This  is  the  Edlefsen  Fuel  company's 
statement: 

The  average  cost  for  baking  six 
loaves  of  bread,  one  hour,  with  dry 
fir  cordwood  at  $7.50  per  cord,  is 
.0125. 

With  dry  slabwood  at  $5  per  cord  it 
is  .0116. 

With  Hiawatha,  Wyoming  or  Wash- 
ington coal,  .0112. 

Biscuits — Fir,  .0104;  slab,  .0095; 
coal,   .0094. 


The  Conservation  of  Wheat 

This  is  Accomplished  in  four  ways : 

I.     By  using  a  part  of  some  meal  or  grain  aside  from  wheat  in 
making  breads  and  other  foods. 

II.     By  using  a  part  of  some  cooked  substitute  in  place  of  part 
of  the  wheat  in  making  breads  and  other  foods. 

III.  By  saving  all  waste  of  bread  and  all  other  wheat  foods. 

IV.  By  going  without  bread  entirely,  using  some  other  food  con- 
taining similar  nourishment  in  its  place. 

I.  and  II.  are  fully  treated  and  recipes  for  making  bread  in 
this  way  given  in  the  following  pages.    We  have : 

U.  S.  Government  Recipe  for  No.  I.  and  discussion  of 
methods. 

U.  S.  Government  Recipe  for  No.  II.  with  tables  of  var- 
ious cooked  substitutes  and  discussion  of  methods. 
Recipes  for  making  White  Bread  in  all  ways. 
Recipes  for  making  Whole  Wheat  Breads. 
Recipes  for  making  Graham  Breads. 
Recipes  for  making  Corn  Meal  Breads. 
Recipes  for  Oat  Meal  Breads. 
Recipes  for  Brown  Breads. 
Recipes  for  some  Special  Breads. 

III.  Under  the  saving  of  all  waste  we  have : 

The  Conservation  of  Bread  Crumbs  and  Stale  Bread. 
Hot  Cakes  made  to  conserve  wheat. 

IV.  Substitutes  for  Wheat  Flour  are :  The  Cornmeal,  Oat- 
meal and  Rice  Breads,  and  the  use  of  Rice  and  other 
grains  in  Porridges.  Also  the  use  of  Starchy  Vegetables 
in  place  of  part  of  the  bread  at  meals. 


General  Food  Values 


(As   a  foundation.) 


From  an  official  source  we  learn: 
"Pood  has  been  defined  as  a  well- 
tasting  mixture  of  food  stuff  of  such 
a  composition  that  the  body  is  not 
injured  by  its  use,  and  of  a  suf- 
ficient quantity  to  maintain  the  body 
in  good  condition." 

Food  may  be  considered  under  three 
heads: 

1.  Value    of   flavor. 

2.  Importance  of  composition. 

3.  Importance  of  quantity. 

Under  the  first  it  is  known  that  the 
flavor  of  food,  both  as  to  smell  and 
taste,  causes  the  "mouth  to  water,"  as 
we  say,  which  is  really  the  supply  of 
the  juices,  both  in  the  mouth  and  in 
the  stomach,  which  are  necessary  to 
the  digestion  of  the  food.  So  that  our 
desire  that  food  be  palatable  and  ap- 
petizing is  not  just  a  refinement  of 
civilization,  but  is  absolutely  neces- 
sary to  the  proper  digestion  of  the 
food.  However,  this  does  not  mean 
that  food  shall  be  so  elaborately  pre- 
pared, so  highly  seasoned,  or  so  ar- 
tistically decorated  and  arranged  In 
serving,  (as  is  pictured  in  most  cook 
books  and  magazines)  that  one 
strong  woman's  whole  time  must  nec- 
essarily be  given  to  preparing  th3 
food  for  an  ordinary  family. 

This  is  epicureanism,  and  doesn't 
seem  to  me  desirable  even  for  rich 
people  who  can  afford  to  pay  for  it, 
If  there  were  more  "plain  living  and 
high  thinking"  among  our  wealthy 
classes  the  world  would  be  immeas- 
urably improved.  The  real  desirable 
flavor  and  odor  is  the  simple  appe- 
tizing taste  and  smell  of  a  fresh  loaf 
of  perfect  home-made  bread,  and  no 
French  chef  can  excel  it  for  real 
wholesomeness  for   body  and  mind. 

The  second  point  mentioned,  the 
importance  of  the  composition  of  our 
food,  we  have  all  studied  and  read 
about,  but  it  may  be  worth  while  to 
review  it  briefly.  The  main  elements 
of  food  are  protein,  carbohydrates 
and  fat,  besides  water  and  salts.  Pro- 
tein is  the  muscle-building  food.  "It 
is  the  characteristic  solid  constituent 
of  muscle,"  so  one  who  does  much 
bodily  labor  needs  more  of  this  than 
those  doing  different  work.  In  the 
human  body  2%  parts  out  of  every 
1000  (on  an  average)  of  its  protein 
are  daily  worn  out  and  renewed,  like 
a  building  needing  one  new  brick  in 
every  400  to  be  replaced  every  day. 
Protein  is  the  essential  constituent 
of  all  meats,  fish  and  eggs.  It  is 
largely  in  milk,  and,  mixed  with  fat, 
in  cheese.  Proteins  are  also  found  in 
all  vegetable  food,  but  all  the  17 
kinds  of  protein  are  not  found  in  all 
vegetables.     Thus  it  requires  a  much 


large  amount  of  vegetables  than  of 
the  animal  foods  mentioned,  to  main- 
tain the  body  in  repair. 

The  carbohydrates  exist  in  sugars 
and  starches,  and  their  function  is  to 
keep  the  body  warm  and  furnish  en- 
ergy. 

The  fat  has  much  the  same  use,  and 
is  a  bodily  savings  bank  deposit.  It 
is  our  reserve  fund  laid  up  for  use  in 
case  of  sickness,  just  as  truly  as  you 
keep  an  emergency  fund  in  the  bank. 
So  those  men  and  women  of  middle 
age  think  wrongly  who  deplore  their 
tendency  to  lay  on  surplus  fat,  be- 
cause it  is  not  present  in  youth,  when 
health  and  vitality  are  high  and  there 
is  not  much  need  of  reserve  funds  of 
any  kind.  Of  course,  like  all  good 
things,  this  can  be  carried  to  excess, 
and  "nobody  loves  a  fat  man"  for  the 
same  reason  that  nobody  loves  a 
miser — too  much  hoarding  isn't  ad- 
mirable. However,  dear  ladies  who 
are  nice  and  round  and  comfortable, 
do  be  satisfied,  and  not  strive  any 
harder  to  reduce  your  flesh  than  your 
bank  account. 

In  regard  to  the  importance  of  the 
quantity  of  food  taken,  the  bulletin 
says  that  many  people  do  not  eat 
enough  to  properly  nourish  their 
body.  That  many  well-meaning  doc- 
tors put  illy  nourished  patients,  and 
babies,  on  such  a  restricted  diet  that 
they  are  slowly  starved  to  death. 
Food  in  sufficient  quantity  is  just  as 
necessary  to  maintain  life  as  fuel  is 
to  the  running  of  machinery. 

In  this  connection  we  will  give  our 

Conditions    of    Judging    Contests. 

A  copy  of  these  conditions  were 
sent  to  each  judge'  and  were  used  for 
all    recipes   in   this  book. 

Thirty  per  cent,  or  .3  of  the  value 
of  your  recipes  will  be  in  its  econ- 
omy; 30  per  cent,  or  .3,  of  the  value 
will  be  in  its  food  value,  from  a  real 
nourishing  body-building  standpoint; 
and  only  40  per  cent,  or  .4 — less  than 
half — will  be  the  value  of  the  taste, 
looks,  etc.,  the  very  things  that  have 
been  and  are  now  very  generally  the 
sole  determining  factor  in  all  other 
contests  and  columns  of  printed  reci- 
pes. Our  contests  will  be  largely  de- 
cided by  economy,  viz.,  economy  of 
money  and  materials,  especially  in 
making  use  of  all  the  culls  that  are 
usually  thrown  away,  and  economy  of 
time,  in  shorter  and  simpler  ways  of 
doing  things.  The  element  of  pala- 
tability  will  be  largely  with  reference 
to  variety,  the  invention  of  new  seas- 
onings and  flavors  to  give  relish 
through  variety  to  the  staple  foods 
that  we  mast  use  so  often.  But  we 
women  must  wake  up  to  the  fact  that 


BREAD  MAKING. 


45 


our  country  is  at  war;  that  ovir  gov- 
ernment asks  us  to  practice  economy 
without  sacrifice  of  the  proper  nour- 
ishment of  our  families,  and  that  we 
have,  in  consequence,  to  revise  all  our 


old  standards  of  living-  that  served  us 
in  peace  times;  and  the  very  reason 
The  Telegram  started  this  new  de- 
partment of  the  paper  is  to  help  you 
to  do  this. 


Bread   Making 


Here  are  some  gleanings  from  a 
United  States  department  of  agricul- 
ture bulletin,  which  seem  to  me  very 
valuable: 

The  necessary  materials  for  mak- 
ing bread  are  flour,  water,  yeast  and 
salt.  Sometimes  a  little  sugar  or  fat 
is  added,  and  milk  substituted  for 
water.  These  substitutes  contribute 
somewhat  to  the  nutritive  value  of 
the  bread,  but  are  used  in  such  small 
amounts  that  they  are  much  less  im- 
portant than  the  flour.  The  food 
value  of  a  pound  of  bread  is,  there- 
fore, not  far  different  from  that  of 
the  flour  used  in  making  it. 

To  make  a  one-pound  loaf  of  bread 
requires  about  two-thirds  of  a  pound 
— or  11  ounces — of  wheat  flour,  and  it 
contains: 

Ys  pound  of  starch,  which  serves  as 
fuel. 

IY2  ounces  of  protein,  which  is  fuel 
and  builds    and  repairs  the  body  also. 

1  ounce  of  water. 

The  small  remaining  portion  con- 
tains fat  and  sugar,  serving  chiefly 
as  fuel;  cellulose  in  whole-wheat, 
etc.,  bread,  giving  bulk  and  prevent- 
ing constipation;  mineral  substances 
which  make  bones  and  teeth  and 
have  other  uses,  and  some  other  val- 
uable substances  which  are  just  be- 
coming known. 

Bread  of  any  kind  is  not  a  complete 
food  for  supplying  all  needs  of  the 
human  body.  It  supplies  too  much 
fuel  in  proportion  to  the  body-build- 
ing material.  Therefore,  more  pro- 
tein must  be  taken  with  bread  to 
make  a  balanced  ration,  but  bread  is 
the  most  valuable  single  food  pro- 
duced. 

Wheat    Conservation    Bread    Making. 

(Government   Receipes.) 

The  United  States  government 
urges  us  to  give  a  quarter  of  our 
bread  to  the  hungry  people  in  Eu- 
rope, who  are  fighting  our  battles,  as 
well  as  their  own,  by  reducing  our 
consumption  of  wheat  by  about  one- 
fourth. 

To  do  this,  instead  of  using  all- 
wheat  flour  in  making  bread,  we 
must  use  three-fourths  of  the  usual 
amount  of  wheat  flour  and  substi- 
tute one-fourth  the  amount  of  some 
other  kind  of  flour  or  other  ingredi- 
ent. 

Two     methods     are     recommended. 


The  first  is  to  make  bread  by  what 
is  called  the  "short  or  straight 
dough"  process,  in  which  all  the  sub- 
stitutes used  for  wheat  flour  are  un- 
cooked, such  as  cornmeal,  rice  meal, 
etc.  The  quantities  given  make  four 
loaves;  to  make  less  or  more  loaves 
decrease  or  increase  the  amounts  of 
each  ingredient,  accordingly.  Use 
any  amount  of  the  substitute  up  to 
cne-fourth  of  the  total  amount  of 
flour  ordinarily  used.  A  10  per  cent 
mixture  of  cornmeal  and  oatmeal 
would  probably  be  best  at  first,  tui 
you  were  accustomed  to  it,  but  the 
addition  of  one-quarter  rye  flour  or 
barley  flour  makes  a  bread  that  you 
can  hardly  tell  from  white  flour 
bread.  The  proportion  of  the  other 
ingredients  is  the  same  in  all  cases, 
with  the  exception  that  some  of  the 
mixtures  will  be  found  to  require 
more  water  than  others.  In  general, 
bread  made  with  any.  of  these  sub- 
stitutes requires  only  about  two- 
thirds  as  long  time  to  ferment  in 
the  pan  as  ordinary  bread,  while  the 
baking  should  be  a  little  slower  and 
longer.  They  must  be  very  well 
baked  to  keep  as  well  as  the  all- 
wheat  bread. 

Every  woman  is  urged  by  the  gov- 
ernment to  use  that  substitute  which 
is  cheapest  and  most  plentiful  in  her 
own  locality.  Corn  is  a  nearly  uni-. 
versal  crop,  and  for  years  we  have 
been  urged  to  eat  more  cornmeal  for 
our  health's  sake;  now  it  is  even 
more  strongly  advocated  as  a  meas- 
ure of  national  conservation.  Bread, 
made  of  one-fourth  rye  or  barley 
flour  is  attractive  and  wholesome. 

Bran  bread  is  used  as  a  body  regu- 
lator for  constipation,  and  should  not 
be  used  regularly,  but  only  when' 
needed  as  a  medicine.  You  can  pur- 
chase bran  at  a  feed  store  and  steril- 
ize it  at  home  by  placing  it  in  your' 
oven  with  the  door  open,  for  half  an 
hour  with  a  moderate  fire.  It  is  much-' 
cheaper  this  way. 

The  first  U.  S.  government  recipes 
for  bread  are  figured  out  in  two 
ways:  First,  using  half  milk  and' 
half  water  and  sugar  and  lard,  in  the 
first  estimate,  all  of  which  the  gov-' 
ernment  bulletin  says  is  simply  aj 
matter  of  taste  and  which  most  of 
the  good  bread  makers  condemn.  In 
this  first  recipe  we  find  the  bread 
costs  7%  cents  per  loaf.  Second:  In 
the    second    reckoning    of    the    recipe 


16 


TELEGRAM  CONSERVATION  COOK  BOOK. 


we  left  out  the  milk,  sugar  and  lard, 
and  found  our  cost  reduced  exactly 
2V2  cents,  or  the  bread  costing  51/* 
cents  per  loaf.  Please  notice  that  the 
omission  of  the  milk,  sugar  and  lard 
reduces  the  price  of  one  loaf  2% 
cents.  So  we  find  that  it  is  not  the 
variations  in  the  price  of  flour,  or 
the  high  cost  of  fuel  that  makes  our 
home-made  loaf  of  bread  expensive, 
but  it  is  the  ingredients  we  put  in  it 
that  are  not  wholesome  or  economi- 
cal, but  only  please  an  acquired  ap- 
petite. Mrs.  Rorer,  in  her  new  cook 
book,   says:      "To  make  good,   whole- 


seme,  sweet  bread,  do  not  use  such 
materials  as  lard,  butter  or  sugar. 
Sugar  may  be  added  if  the  yeast  is 
poor  to  help  its  action,  but  lard  and 
butter  retard  the  action  of  yeast  and 
prevent  the  bread  from  being  sweet 
and  wholesome." 

"Save  the  Fats  and  Sugar." 

In  our  work,  the  cheaper  loaf,  of 
the  same  food  value  and  general  at- 
tractiveness, will  be  counted  as  bet- 
ter than  the  more  expensive  one  con- 
taining various  palatable  additions. 


BREAD  MAKING 


U.  S.  Government  Recipe — First 
Method. 


First  Second 

way  way 

costs  costs 

1   pint  of   milk    $0.0535     $ 

1  pint    of   water 0000  

2  cakes  dry  yeast 0166  .0166 

1%    T    salt    0012  .0012 

14    c   sugar    0104         

%    c   lard    0375  

3  q  sifted   flour   (3  lbs.)      .1683  .1683 
Gas    for  baking  50  min.     .0224  .0224 


Total  cost  4   loaves. $0.3099     $0.2085 

Cost  1   loaf    $0.0775     $0.0521 

or  7%  cents  each  or  5%  cents  each. 

In  the  above  recipe  we  are  asked 
to  use  one-fourth  meal  or  flour  of 
some  other  kind  than  wheat  in  place 
of  all  wheat  flour. 

Short  or  straight  dough  process. 
Four  loaves:  One  quart  of  lukewarm 
milk,  water,  or  a  mixture  of  the  two, 
and  two  cakes  of  compressed  or  dry 
yeast,  or  three  cupfuls  of  lukewarm 
milk,  water,  or  a  mixture  of  the  two, 
and  one  cupful  of  liquid  yeast.  To 
either  yeast  mixture  add  one  and  a 
half  tablespoonfuls  of  salt,  one  cup- 
ful of  sugar,  quarter  cupful  or  less 
of  fat,  if  used,  and  three  quarts  of 
sifted  flour.  If  dry  yeast  is  used  the 
sponge  must  be  set  to  rise  overnight, 
adding  the  other  ingredients  in  the 
morning. 

Boil  the  water  or  scald  the  milk. 
Put  the  sugar  and  salt  (and  fat  if 
used)  into  a  mixing  bowl.  Pour  the 
hot  liquid  over  it  and  allow  it  to  be- 
come lukewarm.  Mix  the  yeast  witli 
a  little  of  the  lukewarm  liquid  and 
add  it  to  the  rest  of  the  liquid.  If 
convenient  set  this  aside  in  a  warm, 
place — not  over  86  degrees  Fahren- 
heit— for  one  hour;  if  not  convenient 
to  set  it  aside  add  the  flour  at  once, 
putting  in  a  little  at  a  time  and 
kneading  until  the  dough  is  of  such 
consistency  that  it  sticks  to  neither 
the  bowl  nor  the  hands.  This  re- 
quires about  10  minutes.  Cover,  and 
allow  to  rise  for  an  hour  and   three- 


quarters  at  a  temperature  of  86  de- 
grees Fahrenheit;  it  may  be  better  to 
set  it  at  a  lower  temperature,  but  the 
lower  the  temperature,  the  longer  the 
time  required  for  the  rising.  Cut 
down  the  dough  from  the  sides  of  the 
bowl;  grease  the  hands  slightly; 
knead  the  dough  a  little,  shape  into 
loaves,  place  in  pans  and  set  aside  to 
rise  again  for  one  hour,  or  until  a 
light  touch  will  make  a  dent.  With 
good  bread  flour  this  happens  when 
the  dough  reaches  the  top  of  ths 
pans.     Bake  for  50  minutes. 


IT.  S.  Government  Recipe 
Method. 


-Second 


For  making  bread  with  boiled 
cornmeal,  rice,  oatmeal  or  potatoes, 
four  one-pound  loaves: 

Cost 
3  lbs.  cooked  and  mashed  pota- 
toes or  other  substitute    ....$0.0600 

2y2   lbs.   of  bread  flour 1407 

iy2    level   t   salt    0012 

3  level  T  sugar 0078 

2     cakes     compressed     or     dry 

yeast     0166 

4  T  water 0000 

Gas    to    bake    0220 


Cost  of  four  loaves    $0.2483 

For  one   loaf,   6%   cents. 

Boil  very  soft,  without  peeling,  12 
potatoes  of  medium  size.  Pour  off  the 
water,  peel  and  thoroughly  mash  the 
potatoes  while  hot.  Take  three 
pounds,  or  five  solidly  packed  half- 
pint  cupfuls,  of  mashed  potato  and, 
when  at  the  temperature  of  lukewarm 
water,  add  to  it  the  yeast  rubbed 
smooth  with  three  tablespoonfuls 
of  lukewarm  water.  With  another 
tablespoonful  of  water  rinse  the  cup 
in  which  the  yeast  was  mixed  and 
add  to  the  potato.  Next  add  the  salt, 
the  sugar  and  about  four  ounces,  or 
one  scant  half  pint,  of  sifted  flour. 
Mix  thoroughly  with  the  hand,  but 
do  not  add  any  more  water  at  this 
stage.     Let  this  mixture  become  very 


BREAD  MAKING. 


47 


light,  which  should  take  about  two 
hours  if  the  sponge  is  at  a  tempera- 
ture of  about  86  degrees  Fahrenheit. 
To  this  well-risen  sponge  add  the 
remainder  of  the  flour,  thoroughly 
kneading  until  a  smooth  and  elastic 
dough  has  been  formed.  The  dough 
must  be  very  stiff,  since  the  boiled 
potato  contains  a  large  amount  of 
water,  which  causes  the  dough  to 
soften  as  it  ferments.  Add  no  more 
water  unless  it  is  absolutely  neces- 
sary. Set  back  to  rise  until  it  has 
trebled  in  volume,  which  will  require 
another  hour  or  two.  Divide  the 
dough  into  four  parts,  mold  them 
separately  and  place  them  in  greased 
pans  slightly  warmed.  Allow  the 
loaves  to  rise  until  double  in  volume 
and  bake  for  45  minutes. 

Corn  Meal. 

1  lb.  dry  corn  meal   (9  lbs.  lor 

70    cents)    0778 

1  c  dry  corn  meal  (2%  cups  in 

lb.)     0283 

1  c    dry    corn    meal,    %    t    salt, 

and    2    c    water    0286 

and  makes  2  c  corn  meal  mush,  so 

1  c  corn  meal  mush  costs 0143 

Rolled   Oats. 

1  lb.  dry  rolled  oats  (9  lbs.  for 

70    cents)     0778 

1  c     dry     rolled     oats      (1     lb. 

equals   4%c)    0164 

1  c  dry  rolled  oats,   V2  t  salt,  2 

c    water    0167 

and  makes  2  c  cooked  oatmeal,  so — 

1  c    cooked    oatmeal     (%     lb.) 

costs     0083 

Rice. 

1  lb.    dry    rice    (11    lbs.    for    $1, 

part  broken)    0909 

1  c  dry  rice   (weight  nearly   % 

lb.)       0454 

1  c  dry  rice,  1  t  salt,  4  c  water     .0454 
and  makes  4  c  cooked  rice,  so — 

1  c  cooker  rice   (weigh   %   lb.)     .0114 


Potatoes. 

1  lb.  raw  potatoes  (10  lbs  for 

25  cents) 0200 

4  medium    potatoes    (weight    1 

lb.)      0200 

and  cooked  with  water,  drained  and 
mashed   (weight  1  lb.)   and  make  1%, 
cupfuls,  so — 
1  c    mashed    potatoes     (weight 

about  %   lb.)    0116 

So  we  see  in  bread  substitutes — 

3  lbs.  cooked  corn  meal 0429 

3  lbs.  cooked  oatmeal 0408 

3  lbs.    cooked    rice    0552 

3  lbs.   cooked   potatoes 0600 

This  3  lbs.  cooked  material  takes 
the  place  in  the  government  recipe  of 
%  lb.  flour,  costing  $0.0423.  So  we 
see  that  oatmeal  is  the  only  substi- 
tute which  is  cheaper  than  flour 
while  cooked  corn  meal  costs  about 
the  same. 

Food  Values. 

Showing  the  quantity  of  nitrogen- 
eous,  and  carbonaceous  elements  in 
100  parts  of  some  common  foods. 

Nitrogen  Carbon 

Hard   wheat    3.00  41.00 

Soft   wheat    1.81  39.00 

Flour,    white    1.64  38.50 

Oatmeal      1.95  44.00 

Rye    flour    1.75  41.00 

Rice     1.80  41.00 

Potatoes     33  11.00 

Barley     1.90  40.00 

Bread,   common  home- 
made           1.20  30.00 

Indian    corn    1.70  44.00 

Eggs      1.90  13.50 

Milk    (cow's)    66  8.00 

From  this  table  it  appears  that  our 
oatmeal  and  corn  meal,  which  we 
found  the  only  cheap  substitutes  to 
use  for  wheat,  are  both  richer  in  car- 
bon than  wheat,  though  not  so  rich 
in  protein,  but  both  are  far  superior 
in  food  value  to  potatoes. 

Small  potatoes,  which  are  some- 
times recommended  for  use,  are  not 
mealy,  and  do  not  make  good  bread. 


SOME  ALL-WESTERN   RECIPES 


Basis  of  Our  Work. — This  is  not  an 
ordinary  baking  contest;  it  is  a 
strictly  wartime  economy  contest  for 
the  purpose  of  giving  an  opportunity 
to  the  women  who  are  wise  and' ex- 
perienced housekeepers,  and  know 
these  things,  and  have  enough  un- 
selfishness and  patriotism  to  want  to 
help  others.  The  idea  of  doing  your 
bit  in  this  most  vital  factor  of  our 
national  life  at  this  time  is  an  in- 
centive that  I  know  appealed  to  you 
as  the  great  prize. 

Please  understand  that  it  had  to  be 
a  reasonably  priced  loaf,  or  at  a  rea- 
sonable price  per  dozen,  to  win  any 
prize  in  our  contests. 

For  centuries,  I  suppose,  the  prizes 
have  been  given  for  appearance  and 
taste  only,  but  our  work  is  an  inno- 


vation. The  recipe  must  show  good 
food  value,  and  it  must  be  reasonably 
priced,  or  all  the  judges'  decisions  on 
the  looks  and  taste  of  the  product  did 
not  give  the  prize. 

The  raisins,  lard,  eggs,  etc.,  run  up 
the  cost.  We  experimented  to  see 
how  good  things  we  could  bake  and 
yet  keep   down  the   cost. 

Do  you  know  some  people  are  real- 
ly ashamed  of  not  being  wasteful!  I 
never  realized  that  any  one  could  feel 
that  way  before.  I  thought  it  was 
just  that  they  didn't  know  how  to 
be  economical.  "Poor  things!  They 
have  not  been  brought  up  right  and 
taught  economy."  But  it  is  coming 
to  me  often  now  that  women  of  lim- 
ited means  are  really  ashamed  to 
sign      their      names      to      economical 


TELEGRAM  CONSERVATION  COOK  BOOK. 


recipes,  as  they  hate  to  have  people 
see  how  cheaply  they  cook.  Well, 
now,  that  certainly  amazes  me.  I've 
been  so  proud  of  all  my  economies, 
always,  which  were  drilled  into  me 
from  my  infancy  up.  It  was  always 
a  crime  in  my  mother's  household  to 
waste  anything  at  all  of  any  kind 
that  "some  one  else  might  use."  She 
saved  so  as  to  have  more  to  give — 
always — with  no  such  incentive  then 
as  we  have  now  in  this  awful  war. 
I  have  heard  her  say  hundreds  of 
times,  that  there  was  one  motto  that 
should  be  framed  and  hung  in  every 
kitchen,  and  that  was  Jesus'  own 
words  of  direct  command  (upon 
which  I  have  never  heard  a  sermon 
preached — why?),       when       he       said: 

"Gather  up  the  fragments  that  re- 
main, that  nothing  be   lost." 

How  did  it  ever  come  to  be  stylish 
to  waste  and  throw  away,  anyway? 
Won't  some  of  you  who  feel  that  you 
like  to  have  people  think  of  you  as 
lavish  in  all  your  expenditures, 
please  write  and  tell  me  just  why  you 
feel  that  way?  I  can't  understand 
your  point  of  view. 


WHITE    BREADS. 

First   Prize. 

Won  by  Mrs.  C.  E.  Stout,  1456  Mad- 
rona   street    (Woodlawn),   Portland. 

Here  is  her  recipe,  which  she  says 
always  makes  good  bread: 

White  Bread. 

Cost 

2  Magic    yeast    cakes    $0.0166 

4  large    potatoes    0200 

1  T    salt    0008 

2  T  shortening 0176 

2  T  sugar 0052 

9V2    quarts    of   flour    5348 

Fuel,   wood,    45    minutes 0340 

Cost  of  11   loaves    $0.6290 

Cost  per  loaf,  5  2-3  cents. 

In  the  evening  put  to  soak  2  Magic 
yeast  cakes  in  4  tablespoonfuls  of 
water.  Boil  4  large  potatoes,  mash 
fine,  use  your  potato  water  and 
enough  other  water  to  make  2  quarts. 
Put  your  potatoes  and  water  and  1 
tablespoonful  of  salt,  2  tablespoon- 
fuls of  shortening,  2  tablespoonfuls 
of  sugar  all  together.  Stir  in  2  quarts 
of  flour  and  let  it  set  over  night. 
This  will  be  light  in  the  morning. 
Now  mix  in  enough  flour  to  make  a 
firm  smooth  dough  that  will  not  stick 
to  the  board.  This  will  take  about 
9*£  quarts  of  flour  altogether.  Set 
in"  a  warm  place  and  let  rise  1% 
hours,  punch  down  and  let  rise  again 
until    three     times     its     size.       Knead 


lightly  and  mold  into  loaves;  let  rise 
until  a  little  more  than  double  in 
size  and  bake. — Mrs.  C.  E.  Stout. 

First  Prize. 

Won  by  Mrs.  M.  B.  Rees. 

Salt  Rising  Bread. 

Cost 

V2   c  corn  meal    $0.0142 

%  c  sweet  milk 0134 

Rising      $0.0276 

4^    qts.    flour    2533 

2  t   salt    0006 

1  t   sugar    0009 

1  c  milk   at   lie   per   qt 0275 

Fuel,    gas    0220 

Cost    of    6    loaves    $0.3319 

Cost  of  1  loaf,  5%c. 

The  evening  before  baking  scald 
two  heaping  tablespoonfuls  of  corn 
meal  with  half  a  cup  of  hot  milk, 
making  a  thin  batter,  then  add  more 
corn  meal  (not  scalded)  to  make  as 
thick  as  mush.  Cover  closely  and 
keep  in  a  warm  place  over  night.  In 
the  morning  put  one  cup  of  milk  in  a 
one-gallon  stone  jar  or  large  pitcher, 
add  one  teaspoonful  of  sugar  and  one 
teaspoonful  of  salt.  Scald  this  with 
three  cups  of  water  heated  to  the 
boiling  point.  Reduce  to  a  tempera- 
ture of  108  degrees  with  cold  water, 
about  two  cups,  using  a  thermometer 
to  be  sure.  Then  add  flour  and  mix 
to  a  good  batter,  after  which  add  the 
light  corn  meal.  Beat  well,  cover  the 
jar  and  put  in  a  large  kettle  of  wa- 
ter at  a  temperature  of  108  degrees 
until  the  sponge  rises,  two  or  three 
hours.  It  should  rise  at  least  1% 
inches.  All  flour  to  make  a  stiff 
dough,  make  into  loaves  and  put  in 
pans  to  rise,  greasing  them  well  on 
top.  When  quite  light,  bake  about 
one  hour.  Do  not  let  warmth  get 
out  of  dough  while  working  it.  If 
less  bread  is  wanted  cool  the  scalded 
milk  by  setting  it  in  a  pan  of  cold 
water,  having  only  the  four  cups  of 
liquid,  and  allow  about  three  cups  of 
flour  to  a  loaf. — Mrs.  William  Rees, 
268  East  Fiftieth  street,  city. 

Honorable  Mention. 

Here  is  the  recipe  by  Mrs.  J.  A.  "Van 
Groos,  which  was  second  choice: 

Wbite    Flour   Bread. 

Cost 
1   cake   yeast,    compressed    ....$0.0250 

8   lbs.    Olympic    flour    4504 

8   cups     lukewarm    water     0000 

1  tablespoonful    of    salt    0008 

3  level  tablespoonfuls  of  sugar     .0078 

2  oz.    of   potatoes    mashed    fine     .0024 

2  tablespoonfuls  lard 0188 

Fuel,    gas,    45   minutes 0220 

Total  for  10  pounds  bread.  .  .$0.5272 


The  Associated  Press— the  Most  Reliable  News 


WHITE  BREADS. 


49 


For  one   1-pound  loaf,  5y2   cents. 

Cook  the  potatoes  and  mash  fine. 
Save  the  potato  water  and  add 
enough  lukewarm  water  to  make  the 
8  teacupfuls;  add  salt,  sugar  and  po- 
tatoes; mix  thoroughly  and  add  the 
yeast  cake  broken  in  small  pieces. 
Then  add  flour  to  make  a  stiff  dough; 
let  rise  over  night,  or  from  8  to  9 
hours.  Then  make  out  the  loaves, 
turn  them  over  in  the  warmed  lard 
in  the  pans.  Let  them  rise  in  warm 
place  about  1%  hours,  or  until  they 
have  doubled  their  bulk.  Bake  in 
moderate  oven  about  45  minutes. 
Take  out  of  pans  and  grease  them 
over  with  lard. — Mrs.  J.  A.  Van  Groos, 
1247    Cleveland   avenue,    city. 

"Vienna  Rolls — Third  Prize. 

Cost 

%y2    c    flour    $0.0352 

1  cake   Fleishman  yeast 0250 

1  T   lard    0156 

iy2    t   sugar    0013 

2  eggs    0800 

y2    pt.    water    and    milk,    equal 

parts       0134 

Wood   for   25    minutes 0230 

For   14   rolls $0.1901 

Cost  per  dozen,  13  %  cents. 
Make  sponge  with  yeast  and  half  of 
the  flour.  Beat  well,  add  eggs,  lard 
and  sugar.  May  need  a  little  more 
flour.  Beat  again,  mix  in  the  rest  of 
the  flour  and  knead  well.  Let  )  ise 
until  double  in  bulk.  Take  out  and 
roll  out  small  pieces.  Bake  25  min- 
utes.— Mrs.  L.  Hughson,  Beaverton, 
Or. 

Wheat  Bread. 

Margaret  E.  Hart,  769  Third  street, 
Portland,  sends  the  following  recipes 
for  yeast  and  bread: 

Liquid  yeast — 

Cost 

2  quarts  boiling  water $0.0000 

2  tablespoonfuls  hops 0030 

2  tablespoonfuls  sugar 0052 

1   tablespoonful   salt 0008 

1    tablespoonful    flour 0009 

1%    lbs.  potato 0300 

1   cake  Magic  yeast 0100 

Slabwood     fuel,     cost,     making 

yeast    0100 

Cost    $0.0599 

To  make  the  yeast  pour  the  boiling 
water  over  the  hops  and  steep  for  20 
minutes.  Peel  potatoes  and  boil  until 
very  soft,  then  mash  while  hot.  Stir 
well  togther  in  a  mixing  bowl  or 
stone  crock  the  sugar,  flour  and  salt, 
add  the  strained  hop  water  (there 
will  be  about  3  pints),  boiling  hot, 
the  mashed  potatoes  and  beat  well. 
Have  the  yeast  cake  soaking  in  % 
pint  tepid  water  and  stir  into  the  po- 
tato mixture  when  it  has  cooled  to 
lukewarm.  Set  in  a  warm  place  to 
raise  for  about  10  hours,  then  keep  in 
a  cool  place  for  future  use. 


Bread. 

Cost 

1  pint     warm     water,     *£    pint 
sweet  milk   $0.0267 

Or  1  pint  sour  milk  and  y2  pint 

warm  water  may  be  used...     .0125 

2  tablespoonfuls   sugar 0052 

4  tablespoonfuls  lard 0376 

2   teaspoonfuls  salt 0006 

4  quarts  (or  4  lbs.)  flour 2252 

Vz  pint  liquid  yeast 0117 

Fuel— for  baking  7  1-lb.  loaves 

(slabwood)    0310 

Cost    $0.3238 

Scald  the  milk,  ,sweet  or  sour. 
Whichever  you  use,  add  the  sugar  and 
lard.  Remove  from  the  fire  and  add 
the  warm  water;  let  stand  until  luke- 
warm, add  the  %  pint  of  liquid  yeast 
and  enough  flour  to  make  a  stiff 
sponge,  beat  hard  until  smooth,  cover 
and  set  in  a  warm  place  to  raise. 
When  light,  which  will  be  in  about 
two  hours,  add  salt  and  turn  into  a 
mixing  pan  containing  the  remaining 
flour,  stir  with  a  spoon  until  real 
stiff,  then  mix  with  the  hands  to  a 
smooth,  elastic  dough  that  will  not 
stick  to  the  hands  or  the  bottom  of 
the  mixing  'pan.  Cover,  and  set  in  a 
warm  place  to  raise.  When  light, 
mold  and  set  to  raise  again.  When 
light,  which  will  be  very  soon,  mold 
into  small  loaves,  place  in  well 
greased  pans  and  when  light  bake  45 
minutes  in  an  oven  that  is  real  hot  at 
first.  Reduce  the  heat  when  loaves 
start  to  brown. 

The  above  recipe  makes  seven  1-lb. 
loaves  of  bread  at  a  cost  of  $0.3348, 
or  $0.0478  per  loaf. — Margaret  E. 
Hart. 

White  Bread. 

Mrs.  A.  Lindberg,  Rex,  Or.,  sends 
this  recipe: 

Cost 

V2   pint  milk $0.0267 

4  c  flour .0564 

y2    cake  yeast 0042 

1  T  butter 0156 

1  t  sugar 0009 

y2   t  salt 0001 

1  medium  sized  potato 0050 

%  c  water 0000 

Gas  for  baking  45  minutes 0220 

Cost  for  one  loaf $0.1309 

Way  of  preparing  white  bread: 
Scald  milk  and  water.  While  scalding 
hot  pour  over  butter,  sugar  and  salt. 
Dissolve  the  yeast  in  2  tablespoonfuls 
warm  water.  When  the  milk  has 
cooled  to  lukewarm  add  yeast  and  2 
cupfuls  flour.  Mix  thoroughly,  cover 
and  set  to  raise.  When  light  and 
frothy  add  the  rest  of  the  flour. 
Knead  the  dough  15  minutes,  let  rise 
until  twice  its  size,  put  in  greased 
pans  and  let  rise  again  to  reach  twice 


60 


TELEGRAM  CONSERVATION  COOK  BOOK. 


its  size.     Place   in  oven  and  bake  45 
minutes. 

For  potato  bread  add  the  potato 
mashed  fine  to  the  yeast.  Drain  po- 
tato dry  before  mashing  after  boiling. 

Quick-Method  Bread. 

Mrs.  Stevenson,  Gresham,  Or.,  route 
3,  box  161,  sends  this  recipe: 

Cost 

1  quart  warm  water $0.0000 

2  cakes  compressed  yeast  at  2c     .0400 

1%  T  salt  at  .0008 0012 

%   c  sugar  at  .0415 0104 

%  c  lard  at  15c  per  cup 0563 

3  lbs.  flour  at  .0563 1689 

Gas,  45  minues 0220 

Four  1-lb.  loaves  cost $0.2988 

One   loaf  costs   6  1-3   cents. 

This  sponge  can  be  let  stand  over 
night,  making  then  nine  loaves  with 
the  one  yeast  cake. 

Bread  and  Yeast. 

Mrs.  F.  N.  Taylor,  5511  Fifty-second 
avenue  S.  E.,  sends  us  these  recipes: 

Cost 

For  yeast  at  first —  Cost. 

Potato  water,  1  quart $0.0000 

2  T  sugar 0052 

2  T  salt * 0016 

1  yeast  cake 0083 

First  cost  for  1  quart $0.0151 

For  yeast  afterwards —  Cost. 

1  cup  yeast  above $0.0038 

2  T  sugar 0052 

2  T  salt 0016 

1  quart  potato  water 0000 

Usual  cost  of  yeast $0.0106 

I  use  liquid  yeast,  saving  a  starter 
each  time  I  bake.  To  this  add  1 
quart  of  potato  water  (saved  from  po- 
tatoes cooked  for  the  table),  2  table- 
spoonfuls  sugar,  2  tablespoonfuls  salt. 
Make  yeast  for  4  loaves  of  bread  at 
a  cost  of  $0.0106.  The  cheapest,  most 
convenient  and  economical  yeast  I 
know  of. 

'White  Bread. 

Cost. 

2%  c flour $0.0353 

1  c  yeast 0027 

Bake  with  gas 0220 

Total  cost  1  loaf $0.0600 

Stir  in  %  of  flour  in  yeast,  beat 
well,  mix  in  rest  of  flour  and  knead 
well.  Let  rise  until  light  or  about  2 
hours.  Put  in  pan,  let  rise  1  hour  and 
bake  45  minutes. — Mrs.  F.  N.  Taylor. 

"Wheat  Bread. 

Mrs.  C.  E.  Banister,  North  Plains, 
Or.,  sends  this  recipe: 

Cost 

1-5  yeast  cake $0.0017 

1  lb.  flour 0602 

2-5  T  sugar 0010 

2-5  T  lard 0032 

1-3    t   salt    0001 

Gas,   45   minutes 0220 

1  loaf  of  wheat  bread  costs. $0.0882 


Soak  one-fifth  of  a  yeast  cake  in 
one-quarter  cup  lukewarm  water  un- 
til soft;  add  one-fifth  pound  of  flour 
to  make  a  soft  sponge.  Let  rise  over 
night,  then  add  one-quarter  cup  luke- 
warm water,  two-thirds  tablespoonful 
sugar,  two-fifths  tablespoonful  lard, 
one-third  tablespoonful  salt  and  the 
rest  of  the  flour  to  make  a  stiff 
dough.  Let  rise,  knead  out  into  a 
loaf,  bake  45  minutes  to  one  hour  in 
moderate  oven;  warm  flour  before 
mixing. 

Three-Hour  Yeast. 

Cost 

1  c  flour $0.0141 

2-3  c  sugar 0278 

3  T    salt    0024 

3  yeast  cakes    0249 

3  qts.  boiled  mashed  potatoes..     .2004 

Nearly  1  gallon  yeast $0.2696 

One    qt.    yeast   costs    about    $0.07. 
Bread  Cost 

1  qt.  yeast  as  above $0.0700 

6  lbs.  flour 3378 

Wood  fire,  1  hour 0408 

Six  loaves  of  bread $0.4486 

Or  one  loaf  costs  about  7%  cents, 
the  extra  cost  being  in  the  potatoes. 

Take  cup  flour,  two-thirds  cup  su- 
gar, three  tablespoonfuls  salt,  one 
pint  boiling  water.  When  cool  add 
boiled  mashed  potatoes  and  three 
quarts  water.  Mix  all  together  and 
put  in  a  warm  place  to  rise  in  a  one- 
gallon  stone  jar.  This  will  be  ready 
to  use  the  next  day. 

One  quart  of  this  yeast,  one  quart 
water  and  six  pounds  flour  will  make 
six  loaves  of  bread.  Mix  in  a  hard 
loaf  and  when  light  put  in  tins.  Let 
rise  and  bake  one  hour. 

Keep  the  remainder  of  yeast  in  a 
cool  place  till  the  next  baking. — Mrs. 
I.  A.  Macrum,  817  Sherman  avenue, 
Hood  River,  Or. 

White  Bread. 

Mrs.  C.  G.  Compland,  Estacada,  Or., 
sent  us  the  following  recipe  for  one 
loaf  of  white  bread: 

Cost 

%   yeast  cake $0.0021 

1  medium  potato  (%  lb.) 0050 

%    t  salt    0001 

1  T  sugar 0026 

1  T  lard 0094 

%  c  flour 0070 

1  quart  flour 0563 

Wood  fire,  40  minutes 0272 

Baking    4    loaves    at    once,    one 

loaf  bread  costs $0.1097 

%  square  of  Magic  yeast  cake,  1 
medium  potato  boiled  and  mashed,  add 
cup  boiling  water,  %  teaspoon  salt, 
1  tablespoon  sugar,  1  tablespoon  lard, 
%  cup  flour.  Mix  altogether  and  beat 
until  very  light.  Set  in  warm  place 
to  rise  over  night.  Next  morning  sift 
1  quart  flour  in  bread  pan;  warm  and 
turn    in   the   yeast   and    work;    if   not 


WHITE  BREADS. 


61 


quite  stiff  enough  add  a  little  more 
flour  by  degrees;  knead  and  work 
until  the  dough  feels  velvety,  then 
turn  on  molding  board  and  work  until 
the  dough  has  blubbers,  then  put  back 
in  pan  and  let  rise  about  30  minutes; 
turn  onto  the  molding  board  and  work 
five  minutes;  place  in  well  greased 
baking  pan,  grease  the  loaf  on  top 
and  put  in  warm  place  to  rise  until  as 
large  again.  Have  moderately  hot 
oven  and  bake  40  minutes. 

White  Bread. 

Over-night  method. 

Cost 

1  cake  yeast    $0.0250 

2  T  sugar 0052 

2  T  lard,  melted 0078 

6  quarts  sifted  flour 3378 

2  T  salt 0016 

Wood  fuel,  1  hour 0408 

Cost  of  6  loaves $0.4182 

Cost  per  loaf,  about  7  cents. 
One  cake  Fleishmann's  yeast  in  two 
quarts  water,  2  tablespoons  sugar,  2 
quarts  sifted  flour  and  2  tablespoons 
salt.  Use  part  potato  water  and 
some  mashed  potatoes  if  a  richer 
bread  is  desired.  Put  in  about  %  the 
flour,  beat  until  smooth,  then  add  the 
balance  of  the  flour,  or  enough  to 
make  a  firm  dough.  Knead  until 
smooth  and  elastic.  Place  in  a  well- 
greased  dish  and  cover.  Set  aside  to 
rise  over  night,  or  about  nine  hours. 
This  will  make  six  loaves.  In  the 
morning  put  in  tins,  raise  and  bake 
one  hour. — Mrs.  J.  A.  Macrum,  Hood 
River,  Or. 

Perpetual  Yeast  Bread. 

Mrs.  Welch  says:  Herewith  are  my 
standby  recipes.  The  bread  is  far  bet- 
ter than  made  with  yeast  cake,  and 
the  buns,  muffins  and  cakes  raised 
with  the  perpetual  yeast  have  a  de- 
liciousness  all  their  own: 

Yeast. 

A  two-quart  preserving  can  is  best 
to  start  and  keep  this  in.  Dissolve  a 
compressed  yeast  cake  in  one-fourth 
cup  of  lukewarm  potato  water  (that 
is  the  water  in  which  potatoes  for 
dinner  were  cooked.)  Put  in  the  can 
one  pint  of  potato  water  and  half  a 
cup  of  sugar.  When  this  is  dissolved 
add  the  dissolved  yeast,  stir  well  and 
set  in  a  warm  place,  but  where  it  will 
not  be  heated  perceptibly.  Be  sure 
not  to  cover  till  the  whole  is  very 
light.  Seal  and  set  away  till  the  day 
before   you   are    ready    to   bake;    then 


add  another  pint  of  lukewarm  potato 
water  and  one-half  cupful  of  sugar. 
Again  let  it  rise  till  very  light.  Beat 
the  yeast  before  using.  After  taking 
out  for  bread  again  seal  and  set  away 
till  the  day  before  needed. 

Keep  yeast  very  cool.  If  it  gets 
sour  you  must  begin  again. 

Cost  of  yeast  (less  after  first  us- 
ing) :  Cost 

1  yeast  cake    $0.0083 

1  c   sugar    0417 

Total     $0.0500 

Bread. 

Cost  of  bread  (four  loaves): 
Yeast,  as  above   $0.0250 

1  T  salt 0008 

3   qts.    flour    1689 

Gas    0222 

For  four  loaves $0.2169 

Cost  per  loaf,  $0,057. 

Half  of  yeast  in  can;  enough  warm 
water  added  to  make  one  quart;  one 
tablespoonful  salt;  three  quarts  flour. 
Make  the  bread  at  once,  kneading 
thoroughly.  Let  rise  till  double  in 
bulk,  and  shape  into  four  loaves.  Let 
rise  again  and  bake  45  minutes. — Mrs. 
Lulu  M.  Welch,  1257  East  Lincoln 
street,  city. 

White  Bread. 

(Another  perpetual  yeast  recipe.) 
1. — Yeast.  Cost 

2  c  mashed  potatoes $0.0232 

1  t  salt    0003 

IT  sugar 0026 

IY2  cakes  yeast  foam 0124 

Cost   of  starter  yeast  for  four 

bakings      $0.0356 

Starter  yeast  for  each  baking. .     .0088 

V2  c  potatoes 0050 

1  t  salt    0003 

1  T  sugar 0026 

Yeast  for  each  baking $0.0438 

Scak  yeast  cakes  in  %  c  lukewarm 
water  until  they  will  break  up — 
about  15  minutes.  In  the  meantime, 
take  potatoes  and  stir  in  enough  po- 
tato water  to  make  it  about  the  con- 
sistency of  a  cake  dough,  add  salt  and 
sugar  and  stir  well.  Set  aside  till 
partly  cool,  when  lukewarm  add  the 
water  in  which  the  yeast  cakes  have 
been  dissolved,  stir  and  set  aside  in 
a  moderately  warm  place.  This  yeast 
will  be  ready  to  use  in  48  hours,  and 
can  be  used  in  24  hours,  though  not 
so  successfully.  When  making  the 
bread,  leave  about  a  cupful  of  yeast 
for  a  "starter";  in  this  way  the  yeast 
cakes  are  used  only  when  starting 
new  yeast — about  every  three  or  four 
weeks  it  is  necessary  to  do  it,  the 
yeast  gets  old  and  so  doesn't  make 
such  good  bread.  Renew  or  add  to 
the  yeast  at  least  ever  day  or  oftener 
if  necessary — this  is  important.  In 
doing  this  it  is  not  necessary  to  use 


52 


TELEGRAM  CONSERVATION  COOK  BOOK. 


the  2  cups  of  potatoes,  a  half  cup  or 
a  cup  will  be  sufficient  unless  bread 
is  made  very  often.  Proceed  in  the 
same  way  as  before;  add  potato  water 
to  potatoes  and  add  nearly  the  full 
amount  of  sugar  and  salt,  even  if  only 
a  cup  is  used.  Then  when  lukewarm 
add  to  "starter."  I  have  found  that  if 
it  is  not  done  too  often,  it  will  keep 
the  yeast  fresh  to  just  stir  in  1  tea- 
spoonful  salt  and  1  tablespoonful  su- 
gar. That  keeps  the  yeast  "working," 
but  I  do  not  do  it  unless  I  have  plenty 
of  yeast  for  baking  and  so  do  not 
want  to  add  more  potatoes.  The 
secret  of  this  bread  is  in  the  yeast, 
it  must  be  kept  fresh  and  "working" 
nearly  all  of  the  time. 

Cost 

Yeast,  as  given  above   $0.0109 

2y2  quarts  flour 1407 

1   R  T  salt 0016 

Fuel,   wood,   45   min 0286 

Cost  of  3  loaves  bread $0.1818 

Or  $0.0602  per  16  oz.  loaf. 

To  make  bread. — Add  1  c  water  to 
1  pint  of  yeast  and  gradually  stir  in 
enough  flour  to  make  a  batter  that 
will  just  drop  from  a  spoon.  Stir  well 
and  set  in  a  moderately  warm  place  to 
raise  until  there  are  many  little  bub- 
bles on  top  of  the  sponge — about  45 
minutes.  Then  stir  1  c  water  in 
sponge,  add  salt,  and  enough  flour  to 
make  a  firm  dough.  Knead  well  for 
five  minutes  and  again  set  aside  to 
raise  in  a  moderately  warm  place. 
Leave  it  until  it  is  light;  my  method 
of  testing  it  is  to  punch  my  finger  in 
the  dough;  if  it  is  elastic  and  starts 
to  fill  up  the  hole  made,  it  is  ready 
to  make  into  loaves.  It  will  take  from 
45  minutes  to  an  hour  to  do  this.  Then 
make  out  into  three  equal-sized 
loaves  and  let  raise  until  nearly 
double  the  size— about  45  minutes. 
Bake  in  a  moderate  oven  45  minutes. 
In  making  six  loaves  of  bread,  it 
would  not  be  necessary  to  add  much 
more  yeast  (three  cups  would  be 
plenty),  but  add  more  water.  This  is 
good  bread,  the  beauty  of  it  for  me 
is  that  it  takes  such  a  short  time  to 
make  it — only  three  or  four  hours 
from  start  to  finish,  an  experienced 
bread  baker  can  do  it  in  three  easily. 
It  must  be  watched  carefully,  for  it 
works  fast  and  will  not  be  good  if  let 
raise  too  long.  The  exact  proportions 
of  yeast  and  water  are  not  so  impor- 
tant as  the  way  it  is  made.  I  use 
wood  or  kerosene  stove  in  baking.  I 
am  not  certain  of  the  exact  amount  of 
flour  used,  but  it  is  2VZ  quarts,  I 
think.. 

This  is  a  tested  and  tried  recipe,  as 
it  has  been  used  by  one  person  for  12 
or  15  years. — Mrs.  Fred  Newton,  Col- 
fax, Cal. 


White   Bread   With    Soft   Flour. 

Cost 

1  Vz  cakes  of  yeast $0.0125 

1-3  c  sugar 0139 

7  lbs.  of  flour 3941 

1  oz.  of  Crisco 0163 

1   oz.  salt  (4  T)    0032 

V2  lb.  potatoes 0050 

Fir  wood,  45  minutes 0408 

Ten  loaves  for 4538 

Or  4%  cents  per  loaf. 

Recipe  for  the  cheaper  grades  of 
white  flour,  not  hard  wheat.  My 
flour  cost  $2.75  per  sack. 

Cook  three  medium-sized  potatoes 
in  a  half-gallon  of  water  till  potatoes 
are  soft.  Drain  off  the  water  into  an- 
other vessel  and  mash  potatoes  well. 
Add  1-3  cup  of  sugar  to  the  mashed 
potatoes  and  stir  smooth,  then  add  the 
potato  water  and  set  aside  to  cool. 
Soak  iy2  cakes  yeast  in  Vz  cup  of 
warm  water  till  soft.  When  potato 
water  is  cool  add  the  yeast  cakes,  stir 
well  and  set  aside  till  you  are  ready 
to  make  sponge.  I  make  my  potato 
water  while  cooking  dinner,  and  leave 
it  till  after  supper,  then  add  enough 
flour  to  make  a  sponge,  stirring  and 
beating  well.  Then  just  before  retir- 
ing I  put  remainder  of  flour  in  a  dish 
pan  or  some  large  vessel,  and  add  1 
ounce  of  salt,  1  ounce  of  Crisco  and 
work  salt  and  Crisco  into  the  flour 
very  thoroughly.  Then  I  add  my 
sponge,  which  is  by  that  time  light.  I 
mix  with  a  spoon  until  too  stiff  to 
work,  then  use  my  hands.  I  make  it 
rather  stiff  and  work  it  till  it  runs 
all  together,  then  take  out  of  pan  and 
work  on  the  board  till  nice  and 
spongy.  Put  back  in  the  pan,  grease 
top  well  and  let  set  till  morning.  It 
is  then  light  enough  to  put  out  on  the 
board  and  work  good  again.  It  should 
not  have  to  have  any  more  flour 
added  unless  it  sticks  to  the  board, 
which  mine  seldom  does.  I  then  make 
out  into  1-pound  loaves  and  set  aside 
about  one  hour  and  it  is  ready  to 
bake. 

Bake  45  minutes  in  a  moderately 
hot  oven,  covering  with  paper  to  keep 
from  getting  too  brown.  This  makes 
ten  1-pound  loaves  of  delicious  bread. 

I  see  many  recipes  in  The  Evening 
Telegram,  but  none  for  the  cheaper 
grades  of  flour.  I  use  the  cheaper 
grades  and  make  just  as  nice  bread 
as  the  hard  wheat  flour,  so  may  be 
this  will  help  some  one  else. — Mrs.  E. 
V.  Mills,  1527  Center  street,  Salem,  Or. 

In  regard  to  the  soft  flours — Mrs. 
Rorer  says  in  her  New  Cook  Book: 

"With  our  present  system  of  milling 


Read  The  Telegram  Market  Page  for  Reliable 

Quotations 


WHITE  BREADS. 


we  are  enabled  to  get  from  the  hard 
spring  wheat  more  gluten,  muscle- 
building  foods,  than  can  be  obtained 
from  the  soft  winter  wheats.  As  the 
price  of  flour  is  determined  by  the 
amount  of  gluten  it  contains,  spring 
wheat  flour  is  more  expensive  than 
the  softer  winter  wheat  flour.  In  the 
end,  however,  spring  wheat  is  cheap- 
er, as  a  given  weight  produces  a 
greater  quantity  of  bread.  It  holds 
more  water  and  requires  different 
handling,  but  makes  bread-making 
quite  easy  compared  to  the  old  soft 
flours.  Most  of  the  better  grades  of 
bread  flours  in  common  use  are  blend- 
ed spring  and  winter,  and  provided 
the  blending  is  largely  spring,  the 
mixture  is  desirable.  While  soft  flours 
are  easily  converted  into  hot  breads, 
they  cannot  be  made  into  good  yeast 
'light  breads.'  So  in  buying  cheap 
flour  we  must  be  sure  to  see  that 
there  is  not  too  large  a  proportion  of 
the  soft  wheat  with  little  gluten,  or 
our  family  will  not  get  the  body  and 
muscle-building  material  they  need 
from   their  bread." 


Salt   Rising  Bread. 

(First  prize,  won  by  Mrs.  M.  B.  Rees.) 

Cost 

Vz   c    corn    meal    $0.0142 

V2   c  sweet  milk '  .0134 

Rising    $0.0276 

41/2  quarts  flour 2534 

2   t   salt 0006 

1  t  sugar 0009 

1  c  milk  (g>   lie  per  qt 0275 

Fuel,  gas 0220 

Cost  of  6  loaves $0.3320 

Cost  of  1  loaf,  5%c. 

The  evening  before  baking  scald  2 
heaping  tablespoonfuls  of  corn  meal 
with  V2  cup  of  hot  milk,  making  a 
thin  batter,  then  add  more  corn  meal 
(not  scalded)  to  make  as  thick  as 
mush.  Cover  closely  and  keep  in  a 
warm  place  over  night.  In  the  morn- 
ing put  one  cup  of  milk  in  a  1-gallon 
stone  jar  or  large  pitcher,  add  1  tea- 
spoonful  of  sugar  and  1  teaspoonful 
of  salt.  Scald  this  with  3  cups  of 
water  heated  to  the  boiling  point. 
Reduce  to  a  temperature  of  108  de- 
grees with  cold  water,  about  2  cups, 
using  a  thermometer  to  be  sure.  Then 
add  flour  and  mix  to  a  good  batter, 
after  which  add  the  light  corn  meal. 
Beat  well,  cover  the  jar  and  put  in 
a  large  kettle  of  water  at  a  tempera- 
ture of  108  degrees  until  the  sponge 
rises,  2  or  3  hours.  It  should  rise  at 
least  IY2  inches.  Add  flour  to  make  a 
stiff  dough,  make  into  loaves  and  put 
in  pans  to  rise,  greasing  them  well  on 
top.  When  quite  light,  bake  about  1 
hour.  Do  not  let  warmth  get  out  of 
dough  while  working  it.    If  less  bread 


is  wanted  cool  the  scalded  milk  by 
setting  it  in  a  pan  of  cold  water,  hav- 
ing only  the  4  cups  of  liquid,  and  al- 
low about  3  cups  of  flour  to  a  loaf.-- 
Mrs.  M.  B.  Rees. 

White  Bread. 

Cost 

1  Magic  yeast  cake $0.0083 

Potato  water 0000 

1  T  salt 0008 

2  T  shortening 0087 

2  T  sugar 0052 

9Y2  quarts  of  Crown  flour 5349 

Gas,  50  minutes .0213 

Cost  of  8  loaves  of  bread $0.5792 

Or  7^4  cents  each. 

In  the  evening  cook  enough  pota- 
toes for  dinner  and  save  the  water. 
Use  potatoes  for  dinner.  Soak  1 
yeast  cake  in  %  cup  lukewarm  water 
Put  in  enough  other  water  to  make  2 
quarts.  Put  in  2  tablespoonfuls  su- 
gar, 1  tablespoonful  salt,  2  table- 
spoonfuls shortening  and  let  it  set  un- 
til it  works  well.  The  next  evening 
work  in  9%  quarts  of  flour  and  knead 
for  fifteen  minutes.  Let  rise  all 
night,  in  the  morning  knead  again 
and  make  into  loaves.  Let  rise  a 
little  more  than  double  the  size  and 
bake. 

Turn  gas  on  full  and  let  the  bread 
cook  till  brown  for  15  minutes,  then 
turn  down  very  low  and  cook  35  min- 
utes. 

Save  a  cupful  of  the  yeast  for  the 
next  time.  You  can  bake  from  three 
to  five  batches  of  bread  with  one 
yeast  cake.  When  your  yeast  doesn't 
work  well,  add  Y2  of  a  yeast  cake 
more.  It  makes  your  bread  better  to 
save  a  starter  each  time — Mrs.  W.  J. 
Barker,   1525  Vincent  avenue,  city. 

Salt  Rising  Bread. 

Cost 

2  T  cornmeal $.0035 

1%    t  salt    0004 

2  T  sugar 0052 

%   t    soda    0004 

1  T  lard 0094 

3  lbs.   flour 1689 

1  qt.    water    0000 

Gas  to  bake  35  minutes 0149 

4  loaves  $0.2027 

Or  5%  cents  per  loaf. 

In  the  evening  scald  the  corn  meal, 

V4,  t  salt,  1  T  sugar,  with  V2  Pt.  boil- 
ing water,  stir  and  set  in  a  warm 
place  to  rise  till  morning;  then  scald 
1  T  sugar,  1  t  salt,  y2  t  soda  with 
1  pt.  of  boiling  water,  stir  well  and 
add  Yz  Pt.  of  cold  water.  When  luke- 
warm add  the  mush  made  the  night 
before.  Now  add  1  lb.  of  flour  and  put 
in  a  close  vessel  in  a  kettle  of  warm 
water  (not  too  hot).  When  light  add 
1  T  melted  lard,  mix  stiff  with  the 
balance  of  the  flour  and  mold  into 
loaves.  This  amount  makes  4  loaves. 
Bake  35  minutes — 10  minutes  hot 
oven,  then  turn  down  low. — Mrs.  G. 
Spencer. 


54 


TELEGRAM  CONSERVATION  COOK  BOOK. 


Salt  Rising  Bread. 

Cost 

V2   c   white   corn   meal    $0.0141 

1  T  fresh  milk 0017 

Pinch   of    salt    0001 

Pinch  of  sugar  (*4   t) 0002 

Cost  of  rising 0161 

3  quarts  flour 1689 

1  t  salt    0003 

1  t  sugar    0008 

1  pt.  milk 0535 

Rising  as  above 0161 

Fuel   to    bake    0340 

For  3   loaves $0.2736 

Or  a  little  over  9  cents  per  lb.  loaf. 
Make  the  rising  at  6:30  p.  m.,  us- 
ing V2  cup  white  corn  meal,  1  table- 
spoonful  fresh  milk,  y2  cup  boiling 
water,  pinch  of  salt  and  a  pinch  of 
sugar.  In  early  morning  take  sifter 
full  of  flour,  1  teaspoonful  salt,  1 
teaspoonful  sugar  and  make  thin 
batter  with  half  milk  and  half  warm 
water.  Add  the  rising  and  beat  most 
thoroughly.  Make  in  lard  bucket  and 
place  it  in  a  larger  bucket  of  warm 
water,  hot  enough  to  bear  finger  in. 
Sponge  should  be  ready  by  10:30 
(stands  about  three  hours.)  Make 
into  loaves,  keep  loaves  very  warm 
till  light  enough  to  bake. — Jessie  A. 
Fox,    Astoria,    Or. 

White    Baking    Powder   Loaf. 

Cost 

3  cups  flour $0.0423 

y2   t   salt    0002 

2  t   Baking   Powder    0042 

1  T  Cottolene 0090 

2  cups    water    0000 

Gas   for   1   hour    0255 

Total    $0.0812 

Sift  flour,  baking  powder  r.nd  salt 
into  a  bowl.  "Work  in  slightly  warmed 
Crisco  and  mix  to  a  soft  biscuit 
dough.  Turn  on  board  and  lightly 
form  into  a  loaf.  Put  into  greased 
pan  and  bake  45  minutes  in  a  medium 
oven.     The   loaf  weighs  1%    lbs. 

Or  take  the  same  recipe  and  sub- 
stitute 2  cups  sour  milk  for  the 
water,  adding  %  t  soda  to  the  ruilk, 
and  it  will  make  a  milk  loaf  at  a  cost 
of  $0.0966  for  1%   lb.  loaf. 

Note — Yeast  bread  is  cheaper  anl 
I  think  more  wholesome. — Mrs.  Crow, 
1153    Forty-ninth   avenue,    S.    E.,    city. 

Making  and  Baking  Bread. 

Mrs.  "W.  R.  Crow,  1153  Forty-ninth 
avenue  Southeast,  Portland,  sends  us 
these  very  exact  and  helpful  direc- 
tions for  making  bread,  and  figures 
her  prices  out  in  fractions,  with  a 
trifle  different  price  than  we  pay  on 
the  market.  These  price  comparisons 
are  helpful. 

In  sending  in  my  recipes  I  am  giv- 
ing as  near  as  I  can  what  years  of 
experience  has  taught  me  and  have 
figured  my  recipes  as  closely  as  pos- 


sible, though  one  may  substitute 
cheaper  shortening  if  desired.  In  bak- 
ing bread  it  is  better  to  choose  an 
ironing  or  other  day  at  home,  making 
the  bread  all  in  one  day,  but  the 
sponge  may  be  set  the  night  before. 
More  depends  on  the  mixing  for  suc- 
cess than  any  other  one  thing,  as  dif- 
ferent flours  require  different 
amounts  of  moisture.  Keeping  the 
sponge  or  dough  too  warm  makes  a 
light  but  coarse-grained  bread,  too 
cool,  it  is  apt  to  be  dark  and  heavy. 
Keep  the  sponge  just  a  bit  warmer 
than  blood  heat.  A  good  mixing  rule 
is  to  mix  the  sponge  almost,  but  not 
quite  thick  enough  to  leave  the  spoon 
tracks.  In  mixing  stiff,  if  not  an  ex- 
perienced baker,  take  a  mixing  spoon; 
now  sift  in  flour,  a  cupful  at  a  time, 
mixing  thoroughly  each  time  until 
the  dough  is  so  stiff  it  leaves  the  pan 
in  an  ungainly  ball.  You  may  think 
it  too  soft,  but  thickly  flour  your 
board,  turn  out  the  dough,  now  thick- 
ly flour  the  hands,  and  lightly  press 
and  pull  the  dough  into  shape  by  put- 
ting the  hands  on  the  dough  against 
the  board,  and  bringing  up  and  over 
from  all  sides.  Do  this  till  the  dough 
can  be  kneaded.  Now  knead  thor- 
oughly, pressing  lightly  downward 
and  outward  with  a  rolling  motion  al- 
ways. These  directions  apply  to  all 
bread  and  small  breads  of  yeast. 
Six  one-pound  loaves  of  bread: 

Cost. 

1  lb.  potato  for  year $0.0200 

1  cake  Fleishman's  yeast 0250 

y2  c,  or  %  lb.  lard,  at  30c 0750 

1/2  c  sugar,  or  %  lb.,  at  8  l-3c. .     .0205 

4  lbs.  flour,  at  $0.0563 2252 

1  T  salt   (1-125) 0008 

Gas  for  baking,  45  minutes 0220 

Six  loaves  of  bread  cost $0.3885 

One  loaf  of  bread  will  cost  $0.0648. 

Process  of  making:  Cook  potato 
well  done,  mash  fine,  add  1  table- 
spoonful  salt,  1  quart  warm  water, 
flour  to  make  good  medium  batter 
and  beat  hard.  Dissolve  one  yeast 
cake  in  %  cupful  water,  add  to  bat- 
ter and  beat  again.  Set  in  warm 
place,  free  from  draft,  until  very 
light.  Now  add  the  melted  lard  and 
sugar  (you  may  have  to  add  more 
warm  water  to  absorb  the  remaining 
flour) ;  add  flour  as  directed  above, 
and  knead  thoroughly.  Let  rise  to 
double  the  bulk,  knead  down  again, 
using  no  flour  (oil  or  grease  the 
hands).  When  well  risen  again  mold 
into  loaves,  put  into  well-greased 
pans,  let  rise  two-thirds  its  bulk  and 
bake  45  minutes. 

War  Bread  Costs  6%  Cents  Per  Loaf. 

For  a  small  family  one-half  the 
above  recipe  should  be  used,  or  divide 
the  sponge  into  three  parts;  to  one 
part  knead  up  and  make  white  bread, 


WHITE  BREADS. 


55 


as  above,  one  other  part  add  1  table- 
spoonful  molasses  instead  of  sugar 
(or  brown  sugar  is  good),  mix  stiff 
with  graham  or  war  flour,  and  you 
have  a  fine  graham  loaf  at  the  same 
cost  as  the  white  bread. 

Bread  Coffee  Cake. 

Make  the  remaining  one-third  part 
of  the  above  recipe  as  follows: 

Cost. 

1  egg,  at  48c  per  dozen $0.0400 

%    pint  milk 0268 

%   lb.  raisins 0375 

2  T  butter 0312 

3  T  sugar 0078 

*4    t  allspice 0020 

1  lb.  flour 0563 

If  baked  separately  add  for  gas     .0220 

Cost   $0.2236 

Beat  1  egg,  add  to  Vz  pint  warm 
milk,  2  tablespoonfuls  butter,  3  table- 
spoonfuls  sugar,  %  teaspoonful  all- 
spice. Knead  up  stiff  with  white 
flour  after  it  is  risen  twice  its  bulk. 
Knead  in  %  lb.  raisins.  Leave  thick 
or  roll  thin  as  desired.  Brush  over 
the  top  with  1  tablespoonful  melted 
shortening.  Sprinkle  on  2  tablespoon- 
fuls sugar  with  %  teaspoonful  cinna- 
mon. Place  in  pan  when  very  light 
and  bake  45  minutes,  and  you  have  a 
fine  large  coffee  cake,  at  the  cost  of 
23  cents. — Mrs.  W.  R.  Crow,  1153 
Forty-ninth  avenue  Southeast. 

Parker   House   Rolls. 

This  recipe  has  been  tested  and 
tried  for  years  with  splendid  results: 

Cost. 

1  pint  bread  sponge $0.0198 

2  T    sugar 0052 

1  T  lard 0094 

1    t   salt 0003 

3  pints  sifted  flour 0846 

1  t  butter  for  top 0032 

Gas,  15  minutes 0190 

Cost  of  30  rolls $0.1415 

Or  about  6  cents  per  dozen. 
Add  sugar  and  water  to  the  yeast 
and  beat  well.  Then  add  all  together, 
mix  and  knead  well.  Take  on  the 
board  and  cut  into  pieces.  Knead 
again  and  place  in  greased  bowl. 
Cover  and  let  rise  till  double  in  bulk. 
Roll  out  one-fourth  inch  thick,  brush 
over  lightly  with  melted  butter,  cut 
with  biscuit  cutter  and  fold  over  in 
pocketbook  shape;  raise  again,  bake 
15  minutes  in  hot  oven.— -Mrs.  George 
Spencer,  1260  East  Davis  street. 

Parker  House  Rolls. 

Cost. 

2  %   c  flour $0.0357 

1  c  yeast 0083 

1  T  lard 0094 

1  t  sugar 0009 

1   egg    0416 

Gas,   30   minutes 0127 

1  T  lard  to  brush  sides 0094 

Cost   $0.1164 


The  sender  of  the  above  omits  to 
mention  how  many  rolls  the  recipe 
will  make. 

Make  sponge  with  yeast  and  half 
of  the  flour.  Beat  well,  add  egg,  lard 
or  other  shortening  and  sugar.  Beat 
again,  mix  in  the  rest  of  the  flour  and 
knead  well.  Let  rise  until  double  in 
bulk,  roll  out  lightly  with  rolling  pin, 
cut  with  biscuit  cutter,  brush  both 
sides  with  melted  shortening,  fold  in 
center  and  place  in  pan.  When  light, 
bake  25  to  30  minutes. — Mrs.  F.  N. 
Taylor. 

Parker   House   Rolls. 

Mrs.  H.  O.  Hicks,  689  Irving  street, 
Portland,  Or.,  sends  recipes  for  milk 
breads,  etc.,  which  we  will  publish 
next  week,  and  the  following  recipe: 

Cost. 
1  cake  of  yeast $0.0083 

1  pint  milk 0534 

2  T  sugar 0052 

4  T  lard 0376 

6  large  c  flour  (2  lbs.) 1126 

1   t  salt 0003 

%    T  butter 0078 

Wood  fire,  10  minutes 0068 

40  rolls  cost $0.2317 

Or  7  cents  per  dozen. 

Dissolve  1  cake  of  yeast  in  1  pint 
lukewarm  milk  (previously  scalded), 
add  2  tablespoonfuls  of  sugar,  4  table- 
spoonfuls  lard  or  butter,  3  large  cups 
of  flour.  Beat  until  smooth,  cover  and 
let  rise  until  light  (1  hour),  then  add 

3  large  cups  flour  and  1  teaspoonful 
of  salt;  knead  well  and  put  in  greased 
bowl;  cover  and  let  rise  till  double  in 
bulk  (iy2  hours).  Roll  out  %  inch 
thick,  cut  with  two-inch  cutter,  brush 
with  butter,  crease  with  back  of  knife 
through  centers  and  fold  over  in 
pocket  shape.  Place  in  shallow 
greased  pans  one  inch  apart  and  cov- 
er. When  light  (about  half  hour) 
bake  10  minutes  in  hot  oven.  Some- 
times I  sprinkle  with  milk  and  sugar 
just  before  baking.  This  makes  about 
40  small  rolls. 

Hot  Rolls. 

Cost. 

3  small  potatoes  (%  lb.) $0.0100 

1  c  milk 0267 

1  even  T  butter 0312 

1/2    t   salt 0002 

1  T  sugar 0026 

2  eggs 0800 

2  quarts  flour H26 

y2   yeast  cake 0042 

Wood  fire  to  bake 0408 

1%  dozen  rolls $0.3083 

Cost  per  dozen,  about  21  cents. 
Strain  potatoes  through  colander 
(or  ricer),  add  milk,  butter,  sugar, 
salt  and  heat  lukewarm.  Add  eggs 
and  yeast  dissolved  in  warm  water, 
and  make  stiff  with  flour.  Mix  six 
hours  before  wanted  and  let  rise.  Roll 
out,    cut,    and   put   in    pan.      Let    rise 


50 


TELEGRAM  CONSERVATION  COOK  BOOK. 


one  hour.  Bake  15  or  20  minutes. 
Makes  1%  dozen  rolls. — Jessie  A.  Fox, 
Astoria,  Or. 


glazed,  brush  with  beaten  egg  before 
baking-. 

Cost  of  buns,  $0.0128  each. 


Vienna   Rolls — Third   Prize. 

Cost. 

2V2   c  flour $0.0332 

1   cake  Fleishman  yeast 0250 

1  T    lard 0094 

iy2   t  sugar 0013 

2  eggs 0800 

V2  pint  of  water  and  milk  equal 

parts 0134 

Wood  for  25  minutes 0230 

For  14  rolls $0.1853 

Cost  per  dozen,  13  Vi  cents. 

Make  sponge  with  yeast  and  half  of 
the  flour.  Beat  well,  add  eggs,  lard 
and  sugar.  May  need  a  little  more 
flour.  Beat  again,  mix  in  the  rest  of 
the  flour  and  knead  well.  Let  rise 
until  double  in  bulk,  take  out  and  roll 
out  small  pieces.  Bake  25  minutes. — 
Mrs.  L.  Hughson,  Beaverton,  Or. 

These  Vienna  rolls  "should  have 
been  seen  to  be  appreciated,"  as  they 
were  absolutely  perfect  in  shape  and 
crust,  so  much  so  that  the  judges 
would  not  believe  without  her  recipe 
that  they  were  not  made  by  a  certain 
bakery. 

Rolls. 

Cost. 

1  T  butter $0.0156 

1/2   t  salt 0002 

4  c  flour 0564 

1/2  pint  milk .0267 

1  T  sugar 0026 

1  yeast  cake 0083 

Gas    0190 

One  dozen  rolls  cost $0.1288 

Scald  the  milk  and  pour  over  sugar, 
salt  and  butter.  When  lukewarm  add 
the  yeast,  dissolved  in  the  water.   Add 

2  cupfuls  flour  and  beat  hard  for  five 
minutes.  Place  to  rise,  well  covered, 
and  when  a  frothy  mass  add  remain- 
ing flour  and  knead  briskly  for  10 
minutes.  Set  to  rise.  When  twice  its 
size  roll  out  iy2  inches  thick,  spread 
with  butter  and  place  in  pan.  Bake 
when  very  light.     One  dozen  rolls. 

Buns. 

Cost. 
1  c  scalded  milk  (may  use  part 

water)    $0.0268 

1-3  c  shortening 0500 

1-3  c  sugar 0139 

%  c  yeast 0125 

1/2   t  salt 0001 

y2  c  raisins 0250 

1   t   lemon   extract 0292 

1   lb.   flour— about 0563 

For  18  buns $0.2138 

Add  half  of  sugar  and  salt  to  milk. 
When  lukewarm  add  yeast  and  iy2 
cups  flour.  Beat  well,  cover  and  let 
rise  till  light,  then  add  remaining  in- 
gredients (stone  raisins  and  cut  in 
quarters),  and  enough  flour  to  make 
a  dough.  Let  rise,  shape  like  biscuit. 
Let  rise  again  and   bake.     If  wanted 


Raised  Muffins. 

Cost. 
1  c  scalded  milk $0.0268 

1  c  boiling  water 0000 

2  t   shortening 0062 

14  c  sugar 0104 

%  t  salt 0002 

&  c  yeast 0125 

1  egg   (may  omit) 0400 

4  c  flour 0564 

Gas,  30  minutes,  cost 0235 

Cost  for  20  muffins $0.1760 

Or  $0.1056  per  dozen. 

Add  shortening,  sugar  and  salt  to 
milk  and  water.  When  lukewarm  add 
yeast,  well  beaten  egg  and  flour.  Beat 
thoroughly.  Cover  and  set  in  warm 
place  to  rise  over  night.  In  morning 
fill  muffin  rings  two-thirds  full. 
When  risen  full  bake  30  minutes  in 
hot  oven. 


Raised   Rice   Muffins. 

Cost. 

1  c  cooked  rice $0,114 

lA   c  shortening 0375 

y2   c  scalded  milk 0134 

3  T  sugar 0078 

Va   t  salt 0002 

M    c   yeast 0125 

3V2   c  flour 0493 

Gas,   30  minutes 0235 

Per  18  muffins $0.1556 

Method  same  as  for  raised  muffins. 

—Mrs.  L.  M.  Welch,  1357  East  Lincoln 

street. 

Muffins. 

Cost 
1    T    sugar $0.0026 

1  egg .0400 

y2  t  salt 0002 

iy2   c  milk   (sweet) 0402 

2  c  flour 0282 

2  t  baking  powder 0042 

1  t  butter 0156 

Stove  for  baking  15  minutes...     .0230 

For   14   good-sized  muffins.  .$0.1540 

Cost  per  dozen,  13  cents. 

Beat  egg  and  sugar  together,  add 
salt,  then  milk.  Sift  baking  powder 
and  flour,  and  add  it,  beating  well. 
Melt  the  butter  and  add  last.  Put  in 
hot  greased  muffin  pans  and  bake  in 
hot  oven  15  minutes.  This  makes  14 
good-sized  muffins. 

Entered  for  prize  No.  2 — Mrs.  H.  H. 
Minard,  1236  Division  street. 

Muffins. 

Cost. 

1  T  butter $0.0156 

iy2  T  sugar 0039 

1   egg    0400 

1  c   milk 0268 

2  c  flour 0282 

2%  t  baking  powder 0052 

Gas  to  bake,  10  minutes O100 

15   muffins    $0.1297 


WAR    BREADS. 


One  dozen  muffins  cost  11  cents. 

Cream  1  tablespoonful  shortening 
(butter  or  drippings)  and  iy2  table- 
spoonfuls  sugar.  Beat  into  this  1 
well  beaten  egg-.  Add  one  cupful  of 
milk  and  stir  quickly.  Sift  2V2  tea- 
spoonfuls  baking  powder  with  2  cup- 
fuls  of  flour.  Stir  into  mixture  quick- 
ly and  drop  from  tablespoon  into 
well  greased  muffin  rings.  Bake  in 
hot  oven  10  minutes.  This  makes  15 
good-sized  muffins. — Mrs.  Hickox. 

Muffins  and  Gems. 

I  use  the  same  foundation  for  bak- 
ing powder  muffins,  Johnny  cake  and 
gems:  Buttermilk  for  sweet  milk  by 
using  1-3  teaspoonful  soda  to  each 
cup  to  sweeten. 

Some  ingredients:  2  tablespoonfuls 
sugar,  1  R  T  compound,  1  egg,  Vz  tea- 
spoonful  salt. 

Muffins.  Cost. 

2  T  sugar $0.0052 

1   R  T  compound 0187 

1   agg    0406 

y2    t   salt 0002 

1  c   milk 0268 

1%    c    flour 0247 

2  t  baking  powder 0042 

1  t  lard  for  greasing 0052 

Gas  for  baking  15  minutes 0190 

1  dozen  muffins  cost $0.1440 

To  ingredients  given  add:  1  cupful 
milk,  1%  cupfuls  flour,  2  teaspoonfuls 
baking  powder.  Cream  butter  and  su- 
gar, add  egg,  beat  well,  add  milk,  may 
use  part  water  or  buttermilk  with  1-3 
teaspoonful  soda;  stir  thoroughly, 
then  add  baking  powder  and  flour 
sifted  together,  beat  well,  put  in  hot 
greased  muffin  rings  and  bake  15 
minutes  in  hot  oven.  Makes  12  muf- 
fins.— Mrs.  L.  M.  Welch. 

Baking   Powder   Biscuits. 

Cost. 

2  c  flour $0.0282 

4  t  baking  powder 0084 

1  t   salt 0003 

2  T   Crisco 0174 

%  c  milk 0119 

Gas,  20  minutes 0157 

Two  dozen  biscuits  cost $0.0809 

Or  5%  cents  per  dozen. 

Sift  the  flour,  baking  powder  and 
salt  together  twice.  Work  in  the 
shortening  with  tips  of  fingers.  Add 
the    milk    gradually,    mixing    with    a 


knife  to  a  soft  dough.  Toss  on  a 
floured  board,  roll  to  Vz  inch  thick- 
ness. Shape  with  a  biscuit  cutter  and 
place  on  a  greased  tin.  Bake  in  a 
hot  oven  from  12  to  15  minutes.  This 
makes  24  biscuits. — Mrs.  G.  Spencer. 

Popovers. 

Cost. 

1   c   milk $0.0268 

1  c  flour 0145 

1  egg 0400 

1  T  butter 0156 

y2  t  salt 0002 

Fuel  to  bake 0230 

Cost  for  1  dozen $0.1197 

Beat  well  together  and  bake  in  hot 
gem  pans;  makes  one  dozen. — Jessie 
A.  Fox,  Astoria,  Or. 

Baking   Powder   Biscuits. 

Cost. 
4  c  flour $0.0564 

2  T  lard 0188 

1  t  salt 0003 

1  c  buttermilk 0094 

1-3  t  soda 0002 

4  t  baking  powder 0084 

Gas,  15  minutes 0190 

20    biscuits   cost $0.1125 

Or  7y2  cents  per  dozen. 

Sift  flour,  baking  powder  and  salt 
into  mixing  bowl,  rub  the  lard 
through  the  flour  thoroughly.  Dis- 
solve soda  in  buttermilk  and  beat  till 
it  gives  a  hollow  sound,  and  add  the 
flour.  Mix  as  little  as  possible,  roll 
out  and  cut  on  floured  board.  Bake 
15  minutes  in  hot  oven. — Mrs.  Lulu  M. 
Welch,  1351  East  Lincoln  street. 

Biscuits.  Cost. 

2  c  flour $0.0282 

3  t  baking  powder 0063 

%    t   salt 0001 

iy2   T  shortening 0141 

2-3  c  milk 0179 

Gas  to  bake 0190 

30  biscuits  cost $0.0856 

Or  3.6c  per  dozen. 

Two  cupfuls  flour,  2V2  teaspoonfuls 
baking  powder,  %  teaspoonful  salt, 
sift  all  together.  Cut  into  this  1% 
tablespoonfuls  shortening  and  pour 
into  it  two-thirds  cupful  of  milk,  stir- 
ring quickly.  Roll  %  inch  thick,  cut 
into  biscuits  with  a  2-inch  cutter. 
Bake  quickly  for  10  minutes.  This 
makes  30  delicious  biscuits.  —  Mrs. 
Hickox. 


War  Bread 


Entire  Wheat  Bread. 

Cost. 
1  qt.  Albers'  whole  wheat  flour  $0.0592 
3  T  sugar 0078 

1  t  salt ; 0003 

%  cake  yeast 0041 

2  T  warm  water,  gas 0220 

One  loaf  bread  costs $0.0934 

Sift  flour,  sugar  and  salt.    Mix  with 


enough  warm  water  to  make  a  batter 
as  stiff  as  can  be  stirred.  Dissolve 
the  yeast  in  2  tablespoonfuls  warm 
water;  add  to  batter.  Beat  for  10 
minutes.  Let  rise  over  night.  In 
morning  beat  again.  Put  in  greased 
pans;  let  rise  again,  and  bake  in  mod- 
erate oven  one  hour. — Mrs.  A.  Lind- 
berg,  Rex,  Or. 


TELEGRAM  CONSERVATION  COOK  BOOK. 


Whole   Wheat   Bread. 

Jessie  A.  Fox,  of  Astoria,  Or.,  sends 
us  this  recipe: 

Cost. 
3     quarts    whole    wheat    flour 

sifted  into  mixing  bowl $0.1776 

In  a  quart  measure  put 

3  T  sugar , .     .0078 

1  T  salt 0008 

2  T  N.  O.  molasses  or  Karo 0054 

4  A  melted  lard 0376 

1  yeast  cake 0083 

Slabwood,  1  hour 0286 

For  4  loaves $0.2661 

Per  loaf,  $0.0665. 

Fill  measure  with  tepid  water  and 
add  the  compressed  yeast  cake  which 
has  been  previously  dissolved  in  a 
little  water;  pour  this  over  the  flour, 
mix  thoroughly  and  let  rise  over 
night.  Next  morning  work  sponge 
down,  but  do  not  add  any  more  flour. 
Use  lard  or  flour  on  finger  tips  if 
necessary.  Place  in  oiled  bread  pans; 
let  rise;  bake  an  hour.  Makes  3  large 
or  4  medium  loaves,  and  is  the  "best 
ever." 

Whole  Wheat  Bread. 

Mrs.  John  Oatfield,  Milwaukie,  Or., 
sends  us  this  recipe  and  says:  "The 
fuel  used  Is  fir  cordwood  in  malleable 
Steel  range.  As  I  never  build  a  spe- 
cial fire,  I  could  hardly  determine 
cost.  Filling  the  firebox  just  before  I 
put  the  bread  in  the  oven,  with  pos- 
sibly one  or  two  small  pieces  of  wood 
added  at  the  last  period  of  baking,  is 
all  the  heat  required.  I  think  the  in- 
formation you  are  compiling  for  your 
readers  is  wonderful.  I  assure  you  I 
appreciate  it  as  well  as  enjoy  reading 
it." 

In  regard  to  the  wood,  we  men- 
tioned as  the  great  saving  in  using 
wood  that  you  could  use  the  heat  for 
so  many  things  at  once;  but  in  order 
to  have  a  standard  of  comparison  we 
must  figure  in  the  cost  of  fuel  as 
given  in  the  fuel  tables,  with  the  un- 
derstanding that  it  will  be  cheaper  if 
cooked  with  other  things. 

Yeast:  Cost. 

1-3  cake  Magic  yeast $0.0027 

1  medium  potato 0050 

1  lb.  5  oz.  flour .0738 

Cost   $0.0815 

Yeast,  as  above 0815 

2  R  T  sugar 0104 

1  R  T  lard 0188 

1  T  salt 0008 

3  lbs.  12  oz.  flour 2112 

Fir  wood,  50  minutes 0340 

4  medium  size  loaves  bread. .  .$0.3567 
About  9  cents  per  loaf. 

1.  Soak  1-3  cake  Magic  yeast  in  % 
cupful  tepid  water  for  one  hour.  At 
noon  reserve  1  pint  potato  water,  to 
which  has  been  added  1  potato 
(strained  through  finest  mesh  sieve). 


When  lukewarm  add  yeast  and  liquid 
and  stir  in  enough  white  flour  to 
make  a  stiff  batter,  beat  well,  set  in 
warm  place  until  bedtime. 

2.  At  night  add  1  cup  warm  water 
and  enough  whole  wheat  flour  to 
make  batter  slightly  stiffer  than 
yeast,  using  for  yeast  1  pound  5 
ounces  of  flour  in  all. 

3.  In  morning  add  1  cup  warm  wa- 
ter, 2  rounded  tablespoonfuls  sugar,  1 
rounded  tablespoonful  lard  and  1 
scant  level  tablespoonful  salt  and 
enough  whole  wheat  flour  to  knead 
on  board.  Knead  10  minutes.  Place 
in  greased  bowl  and  let  rise  until 
double  (light),  mold  into  loaves,  turn 
loaves  in  melted  lard  in  individual 
bread  pans,  let  rise  double,  bake  50 
minutes.  This  quantity  makes  three 
large  loaves  and  sometimes  four, 
varying  with  the  flour.  I  use  Wil- 
lamette valley  grown  whole  wheat 
flour,  so  this  is  a  Western  recipe. 

Flour  used  for  whole  wheat  bread: 
Yeast   (white)    flour,   1   lb.   5  oz.    (4 

cups). 

Sponge  whole  wheat,  1  lb.  4  oz.    (4 

cups)   flour. 

Bread  flour,  2  lbs  (6  cups). 

Kneading  on  board,  white  flour,  % 
lb.   (1  cup). 

Total — White  flour,  1  lb.  13  oz.; 
whole  wheat,  3  lbs.  4  oz.;  total,  5  lbs. 
1  oz. 

Bread,  finished,  4  large  loaves — 
Weight,  1%  to  2  lbs.  each;  circumfer- 
ence, length,  26  inches;  circumference, 
breadth,  16  inches. — Mrs.  John  Oat- 
field. 

Recipe  for  War  Bread. 

Cost. 
Rising $0.0276 

1  quart  white  flour 0563 

3%    quarts   whole    wheat   flour 

(Albers)    1982 

2  t  salt 0006 

1  t  sugar 0008 

1  c  milk 0268 

Fuel,  gas,  45  minutes 0220 

Cost  of  6  loaves $0.3323 

Cost  of  1  loaf 0055 

Make  as  the  wheat  bread,  using  the 
white  flour  for  the  sponge;  also  add 
pinch  of  soda  when  making  the  stiff 
dough. — Mrs.  M.  B.  Rees. 

Whole   Wheat   Muffins. 

Cost. 

1  c  sour  milk $0.0063 

4  T  sweet  milk 0068 

2  T  sugar 0052 

V2    t  salt 0002 

1  t  soda 0007 

1%  c  whole  wheat  flour 0222 

3  T  melted  lard 0282 

Gas,  20  minutes 0156 

For  1  dozen  gems $0.0852 

Mix  the  soda  with  the  dry  flour,  stir 
into  milk,  sugar  and  salt,  adding 
melted  lard  last.     Beat  well  and  have 


The  Associated  Press — the  Dependable  News 


WAR    BREADS. 


your  pans  hot.  Bake  in  a  hot  oven 
20  minutes.  This  makes  1  dozen 
gems. — Mrs.  G.  Spencer. 

Whole  Wheat   Muffins. 

Cost. 

1  c  sour  milk $0.0063 

V2  c  sweet  milk 0134 

2  c  whole  wheat  flour 0296 

1  T  sugar 0026 

Vz    t   salt 0001 

2  T  lard 0188 

1  t  soda 0007 

Gas   15  minutes 0190 

One  dozen  large  muffins $0.0905 

Mix  the  soda  with  the  dry  flour, 
stir  it  into  the  milk,  then  the  sugar 
and  salt.  Add  melted  lard  last.  Save 
out  enough  to  grease  gem  pans.  Beat 
batter  well  and  have  pans  hot.  Bake 
in  a  quick  oven.  This  makes  1  dozen 
large  gems. — Mrs.  G.  Spencer. 


GRAHAM   BREAD. 

Special  Prize 

For  the  best  war  bread.  Won  by  Mrs. 
F.  C.  Fox,  1182  Williams  avenue,  with 
her 

Graham  or  Entire  Wheat  Bread. 

The  following  is  a  recipe  that  never 
has  failed — and  has  nourished  my  lit- 
tle children  for  years  and  has  devel- 
oped them  into  fine  men  and  women, 
with  good  health: 

Cost. 

1  cake  compressed  yeast $0.0083 

2V2  pints  lukewarm  water 0000 

1  quart  white  flour 0563 

2  quarts  graham  or  half  wheat 
flour 1184 

2  R  t  salt 0012 

4  R  t  sugar 0072 

Gas  to  bake,  40  minutes 0220 

Four  loaves  cost $0.2104 

Cost  per  loaf,  5%   cents. 

Each  loaf  weighing  1%  pounds. 

Put  yeast  in  the  water,  adding  su- 
gar, and  let  dissolve.  Stir  in  the  white 
flour  and  beat  until  quite  smooth. 
Add  brown  flour  and  salt.  The  dough 
should  not  be  so  stiff  as  for  white 
bread.  Turn  out  on  board  and  knead, 
adding  from  time  to  time  enough 
white  flour  to  keep  from  sticking  to 
board.  Let  rise  until  light.  Turn  out 
and  cut  in  four  equal  parts.  Knead 
into  proper  shape  and  place  in  pans 
and  let  rise  until  light.  Bake  35  or 
40  minutes  in  gas  oven. — Mrs.  F.  C. 
Fox,  1182  Williams  avenue. 

Graham  Bread. 

Cost. 

2  c  sour  milk $0.0126 

2  T  sugar 0052 

2  T  New  Orleans  molasses 0054 

Vz  t  salt 0002 

1  egg 0400 

1  c  flour 0141 

2  t  soda 0014 

2  c  graham  flour 0296 


Gas,  40  minutes 0195 

Cost  of  2  loaves $0.1280 

Or  TVz  cents  per  loaf. 

Beat  egg  well,  add  sugar,  salt  and 
molasses.  Dissolve  soda  in  some  milk, 
then  add  it  and  the  white  flour.  Stir 
graham  in  last  and  bake  in  a  mod- 
erate oven.  This  makes  two  loaves. — 
Mrs.  G.  Spencer,  1260  East  Davis 
street. 

Graham    Loaf. 

Cost. 

1  cup  flour $0.0141 

2  cups  graham 0296 

1  t  soda 0007 

1  c  sour  milk 0063 

1  cup  water 0000 

1   T  Cottolene 0090 

%   t  salt 0002 

1  T  molasses 0027 

Gas  for  1  hour 0255 

For  1%  lbs.  bread $0.0881 

Cost  per  lb.,  7  cents. 

Sift  the  flour,  graham,  salt  and  soda 
into  a  bowl.  Add  the  milk,  water  and 
molasses.  Beat  thoroughly.  Add 
melted  Cottolene  and  heat  again. 
Turn  into  a  greased  tin  and  bake  45 
minutes.  This  makes  1%  pound  loaf. 
— Mrs.  Crow. 

Brown  Bread. 

Cost. 

2  c  cornmeal $0.0564 

%  c  flour 0070 

\xk  c  bread  crumbs 0225 

2  c  cold  water 0000 

1   t  salt 0003 

1  c  N.  O.  molasses 0424 

1  t  cream  of  tartar 0053 

1  t  soda 0007 

Gas,   3   hours 0765 

For  1  loaf  bread $0.2111 

Bake  in  close-covered  tin  three 
hours  in  moderate  oven.  It  is  wise  to 
put  an  asbestos  mat  under  the  tin. 
The  bread  crumbs  should  be  soaked 
in  the  water  until  soft,  then  mashed 
smooth.  Nuts  may  be  added. — Amy 
B.  Westbrook,  1540  Salem  avenue,  Al- 
bany, Or. 

Brown  Bread. 

Cost. 

1  c  white   flour $0.0141 

4  c  graham  flour 0592 

2  c  buttermilk 0188 

Vz  c  brown  sugar 0208 

%  c  molasses 0212 

1   t  salt 0003 

1  t  soda 0007 

1  c  raisins 9„22 

Gas,  1%  hours,  to  bake 0383 

For  1  large  loaf $0.2234 

One  cup  white  flour,  4  cups  graham 
flour,  2  cups  buttermilk,  %  cup  brown 
sugar,  %  cup  molasses,  1  teaspoonful 
salt,  1  cupful  raisins,  1  teaspoonful 
soda  dissolved  in  1  tablespoonful  hot 
water;  put  in  buttermilk  and  stir  un- 
til it  foams.  Add  molasses,  salt  and 
brown  sugar. 

Have  raisins  mixed  with  flour  and 
stir   into   mixture,   beating   thorough- 


(ill 


TELEGRAM  CONSERVATION  COOK  BOOK. 


ly.  This  makes  a  large  loaf,  about 
4%  inches  high  in  5x9-inch  tin.  Bake 
very  slowly  for  1%  hours. — Mrs.  H.  O. 
Hickox,   689  Irving  street. 

Honorable  Mention. 

This  was  the  judges'  second  choice 
in  the  graham  breads: 

Eggless  Brown  Bread. 

Cost. 

1   pint  sour   milk $0.0125 

1  t  soda 0007 

1  c  New  Orleans  molasses 0424 

1  T  baking  powder 0107 

2  lbs.   graham   flour 1184 

Gas,  40  minutes 0185 

Five  small  loaves  cost $0.2032 

So  one  small  loaf  costs  only  $0.0413 
and  weighs  %  lb. 

Mix  all  together  and  beat  well. 
Bake  in  well  greased  baking  powder 
cans.  I  use  %  lb.  size  and  bake  slow- 
ly. This  makes  five  loaves. — Mrs.  C. 
Spencer,  1260  East  Davis. 

Graham  Brown  Bread. 

Cost. 

lMs  c  sour  milk $0.0094 

%  c  molasses 0212 

iy2   t  soda 0010 

1    t   salt 0003 

1  T  sugar 0026 

1  T  melted  lard 0094 

2  c  graham  flour 0296 

1  c  white  flour 0141 

Bake  slowly  1%  hours 0382 

Weighs  1%  lbs.,  costs  .089  lb.$0.1258 
Put  together  in  order  named. — Mrs. 
J.  L.  Ringo. 

Graham  Egoless  Brown  Bread. 

Cost. 

1  pint  sour  milk $0.0125 

1  t  soda 0007 

1  c  New  Orleans  molasses 0424 

1  T  baking  powder 0107 

2  lbs.   graham  flour 1184 

Gas,  40  minutes 0185 

Five  small  loaves  cost $0.2032 

So  one  small  loaf  only  costs  2% 
cents. 

Mix  all  together  and  beat  well. 
Bake  in  well  greased  baking  powder 
cans.  I  use  %-lb.  size  and  bake  slow- 
ly. This  makes  five  loaves. — Mrs.  G. 
Spencer,  1260  East  Davis. 

Steamed  Brown  Bread. 

Cost. 

1  c  graham  flour $0.0148 

y2   c  cornmeal 0141 

%  c  white  flour 0070 

y2  t  salt 0002 

y2  t  soda 0003 

1-3   c  molasses 0141 

Gas  used 0211 

Cost   $0.0716 

For  two  cans  weighing  14  oz.  dou- 
ble the  amount  with  the  same  heat, 
costs  $0.1073.  For  two  loaves  bread, 
each,   $0.0536. 


Gas  used  in  cooking —  Cost. 

Medium  burner,  15  minutes. ..  .$0.0057 

Simmering  burner,  2  hours 0080 

Oven,  10  minutes 0074 

Cost    $0.0211 

Sift  graham,  cornmeal,  flour  and 
salt  together,  dissolve  soda  in  water, 
add  to  flour  and  stir  in  molasses.  Fill 
two-pound  greased  baking  powder 
cans  about  two-thirds  full  of  dough. 
Put  on  covers  and  place  in  rack  in 
kettle.  Rack  may  be  made  with  a 
few  sticks.  Have  enough  boiling  wa- 
ter in  kettle  to  come  one-third  or 
one-half  way  up  sides  of  the  cans  and 
put  cover  on  kettle.  Bring  to  a  boil 
on  medium  burner,  place  on  simmer- 
ing burner  for  two  hours.  Take  from 
kettle,  remove  lids  and  place  in  oven 
to  dry  out.  This  amount  will  make 
1%  pounds  of  bread.  The  amount  of 
gas  given  will  cook  double  this 
recipe,  for  I  always  make  that  much. 
Sour  milk  may  be  added  if  desired. — 
Mrs.  V.  E.  Weber,  428  East  Thirty- 
ninth  street. 

Steamed  Brown  Bread. 

Cost. 

1  Vz  c  graham  flour $0.0222 

iy2  c  cornmeal 0423 

2  c  sour  milk 0126 

1  c  molasses,  scant 0424 

2  t  soda 0014 

%  t  salt 0001 

Gas,  3  hours 0600 

Cost    $0.1810 

Put  in  molds.  I  use  1-pound  baking 
powder  cans  and  steam  three  hours. 
— Mrs.  Mina  Haston,  1620  Van  Bur  en 
street,  Corvallis,  Or. 

(It  is  interesting  to  compare  the 
differences  in  these  brown  breads, 
particularly  in  the  cost.  Very  expen- 
sive breads  are  probably  made  by 
many  Portland  housewives  who  have 
no  idea  of  what  their  bread  really 
costs.  That  is  just  what  we  are  try- 
ing to  bring  out  here. — Aunt  Prud- 
ence. 

Second  Prixe. 

For  the  best  small  bread  made  with 
sweet  milk  and  baking  powder. 

Graham  Biscuit. 

Cost. 

2  lbs.  graham  flour $0.0290 

y±  c  sugar 0097 

2  T  Crisco 0164 

1  t  salt 0003 

2  R  t  baking  powder .0144 

1  pint  sweet  milk 0535 

Gas,  20  minute^ 0190 

25  biscuits  cost $0.1423 

Or  less  than  7  cents  per  dozen. 
Thoroughly  mix  all  dry  ingredients, 

then  rub  in  the  shortening  and  milk. 

Bake  in  a  hot  oven.     This  makes  25 

biscuits. — Mrs.   G.   Spencer,   1260  East 

Davis  street. 


WAR    BREADS. 


War   Bread. 

Cost. 

3  potatoes    $0.0150 

2-3  cake  Magic  yeast 0056 

1  quart  of  shorts 0050 

2  quarts  of  white  flour 1126 

1  T  sugar 0026 

1  T  salt 0008 

1  T  shortening 0094 

Bacon  rind  for  rubbing  top 0000 

Wood  fuel 0310 

Cost  of  3  loaves $0.1820 

Cost  of  one  loaf 0606 

This  is  sufficient  for  three  big 
loaves  of  bread.  Soak  yeast  in  a  little 
warm  water  with  a  little  of  the  sugar 
for  one  hour.  Boil  potatoes  and  mash 
fine.  Add  enough  warm  water  to 
potato  water  to  make  one  quart.  Add 
yeast  and  mashed  potatoes  to  the  wa- 
ter. Then  stir  in  the  shorts  and  two 
tablespoonfuls  of  white  flour.  Let 
rise  over  night.  In  the  morning  mix 
in  salt  and  remainder  of  sugar  and 
white  flour  to  make  dough.  Knead 
till  smooth  and  elastic.  All  shorts 
and  flour  must  be  sifted  well  after 
measuring.  Let  rise  till  twice  its 
bulk,  knead  down  and  let  rise  again. 
Form  into  loaves  and  bake  in  moder- 
ate oven  for  45  minutes. — Miss  Helen 
Carsten,  615  West  17th  street,  Van- 
couver, Wash. 


CORN   BREADS. 

Cost. 

1  c  sour  milk $0.0063 

2  c  cornmeal 0566 

%   c  brown  sugar 0104 

%  c  molasses 0212 

1  egg,  well  beaten 0400 

2  T  lard 0188 

2  T  white  flour 0018 

1  t  salt 0003 

1  t  soda 0007 

Gas,   20   minutes 0190 

Cost  of  corn  bread $0.1751 

Dissolve  soda  in  2  teaspoonfuls 
boiling  water.  Mix  the  dry  ingredi- 
ents, then  the  molasses  and  egg  and 
melted  lard.  Put  dissolved  soda  into 
some  milk,  mix  all  together  thorough- 
ly and  bake  in  hot  oven  20  minutes. — 
Mrs.  G.  Spencer. 

(This  is  too  expensive  for  corn 
bread.) 

Corn   Bread. 

This  recipe  is  very  good.  I  use  it 
so  much,  and  it  is  very  economical, 
for  it  has  no  eggs. 

Cost. 

%  cup  sugar $0.0209 

1  tablespoonful  lard 0094 

1  cup  sour  milk 0063 

1  teaspoonful  soda 0007 

1  cup  white  flour 0141 

1  cup  cornmeal 0283 

1  teaspoonful  baking  powder..     .0036 

%   teaspoonful  salt 0002 

Gas  for  baking 0190 

Cost    $0.1025 


Mix  in  order,  sifting  baking  powder 
with  flour.  Will  make  enough  for 
four  people. — Mrs.  Norman  Taylor, 
1594  Sandy  Boulevard. 

Corn   Bread. 

Cost. 
1  c  cornmeal $0.0283 

1  c  white  flour 0141 

1/2  t  salt 0002 

2  R  t  baking  powder 0144 

2  T  butter 0312 

2  T  sugar 0052 

1   egg   ••     .0400 

1M  c  sweet  milk 0335 

Fuel  for  baking 0230 

One  tin  corn  bread $0.1899 

Sift  the  baking  powder  with  flour; 
melt  the  butter;  add  the  sugar  and 
mix  together;  add  the  milk  and  the 
flour.  Beat  thoroughly  and  bake  in  a 
quick  oven. — J.  A.  Fox,  Astoria,  Or. 

(Corn  bread  is  supposed  to  be  eco- 
nomical, but  this  20-cent  loaf  only 
contains  half  a  pound  of  flour  in  all, 
so  has,  with  all  its  other  ingredients, 
no  more  food  value  than  a  one-pound 
loaf  of  6-cent  home-made  bread.) 

Corn   Bread. 

Cost. 
1  c  sour  milk  (10c  per  gal.) ..  .$0.0063 

%  t  soda 0005 

1  c  corn  meal 0283 

1  T  sugar 0026 

1  c  flour 0141 

i/2    t   salt    0001 

2  T  lard 0188 

1   egg   0400 

1  t  baking  powder 0036 

Fuel,  gas,  15  minutes 0190 

1  large  loaf $0.1333 

Into  one  cupful  of  sour  milk  put 
three-quarters  teaspoonful  of  soda 
which  has  been  dissolved  in  one 
tablespoonful  hot  water.  Add  half 
teaspoonful  salt,  one  tablespoonful 
sugar.  Then  put  into  this  one  scant 
cupful  corn  meal  and  one  well  beaten 
egg.  Have  one  teaspoonful  baking 
powder  sifted  into  one  full  cupful  of 
flour.  Stir  this  in  quickly  and  last 
add  two  tablespoonfuls  melted  drip- 
pings or  lard.  Bake  quickly  in  hot 
oven  for  15  minutes.  This  makes  a 
corn  bread  one  and  a  half  inches 
thick  in  pan  eight  by  twelve  inches. — 
Mrs.  Hickox. 

Cornmeal  Boston  Brown  Bread. 

Cost. 

2  c  corn  meal    $0.0566 

1  c  flour ....... .0141 

1  c  sweet  milk 0268 

1  c  sour  milk 0063 

%  c  molasses 0212 

%  t  soda 0003 

1  t  baking  powder 0036 

1   T   lard 0094 

1  t  lard  for  greasing 0031 

Wood  fire,  3  hours  (1-3  use)..     .0286 

Cost  of  bread $0.1700 

Turn  into    greased    baking    powder 

cans    and    steam    three    hours    while 

cooking. — Mrs.  C.  G.  C. 


TELEGRAM  CONSERVATION  COOK  BOOK. 


Cornmeal  Boston  Brown  Bread. 

Cost. 

%   pint  flour $0.0141 

1  pint  corn  meal 0566 

%  pint  rye  flour 0375 

1  t  salt 0003 

1  T  brown  sugar 0076 

2  t  baking-  powder 0072 

Vz    pint  water    0000 

2  potatoes    0100 

1  t  lard  or  grease 0094 

Gas,   1  Vi    hours 0382 

Cost  1  loaf  bread $0.1809 

Sift  flour,  cornmeal,  rye  flour,  su- 
gar, salt  and  baking  powder  together. 
Rub  two  mealy  potatoes  through  a 
sieve;  dilute  with  water;  when  cool 
use  this  to  mix  the  flour,  etc.,  into  a 
batter-like  cake;  pour  into  well 
greased  molds  with  covers;  place  in 
a  kettle  half  full  of  boiling  water; 
when  steamed  one  hour  take  off  cover 
and  bake  half  an  hour. — Mrs.  Spencer. 

Johnny  Cake. 

This  recipe  I  have  used  for  the  past 
two  or  three  years  and  it  has  never 
failed: 

2  c  buttermilk $0.0188 

%  t  salt 0002 

1  T  sugar 0026 

1  t  soda 0007 

1%  c  corn  meal 0324 

1  c  flour 0141 

Stove  heat  for  baking  20  min..  .      .0139 

Makes  sheet  9  in.  by  14  in.. $0.0607 
Dissolve  soda  in  a  little  warm  water 
and  add  to  buttermilk,  then  add  sugar 
and  salt.  Mix  and  beat  all  together 
as  quickly  as  possible.  Bake  in  hot 
greased  pan  in  hot  oven  about  20 
minutes. — Mrs.  Minard. 

True  Southern  Corn  Bread. 

Dr.  John  H.  Boyd  sends  us  the  two 
following  recipes  for  corn  bread, 
cooked  in  true  Southern  fashion, 
which  he  guarantees  to  be  delicious: 

Corn  Bread  With  Soar  Milk. 

Cost. 

1   egg    $0.0400 

1  c  corn  meal    0283 

1   t   salt    0003 

%   t  soda 0002 

%   t  baking  powder 0018 

%    c   buttermilk 0047 

1  T  of  melted  shortening 0094 

Gas  25  minutes  to  bake 0213 

Cost   $0.1060 

Mix  and  sift  dry  ingredients,  add 
egg,  buttermilk  and  lastly  shorten- 
ing. Can  be  cooked  in  loaf,  muffins 
or  sticks. 

If   baked   in   loaf  let  bake   in  mod- 


erate oven  about  25  minutes.  In  other 
ways,  of  course,  it  takes  a  shorter 
time  to  bake. — Mrs.  Lelia  Pry,  Fort 
Worth,  Tex. 

Corn    Bread   With    Sweet    Milk. 

Cost. 

1  c  meal    $0.0283 

1  t  salt 0003 

1  t  baking  powder 0036 

1  T  sugar 0026 

1   egg   0004 

1    egg    0400 

1  T  melted  shortening 0094 

Gas  25  minutes  to  bake 0213 

Cost   $0.1189 

Proceed  as  for  "sour  milk"  and 
bake   same   length   of  time. 

In  preparing  pans,  grease  well  and 
set  in  oven  and  let  get  very  hot.  Pour 
batter  in  while  hot.  This  will  prevent 
sticking. — Mrs.  Lelia  Fry,  Fort  Worth, 
Tex. 

Third  Prize. 

For  the  best  small  bread  made  with 
sour  milk  and  soda. 

Corn  Bread  Gems. 

Cost. 

Vz  pint  corn  meal $0.0283 

y2   pint  flour 0141 

V2   pt.  buttermilk 0094 

y2    t    salt    0003 

1  Vz  t  soda 0010 

Gas,   15   minutes 0190 

Total $0.0721 

Stir  corn  meal,  flour,  salt  and  soda 
together.  Mix  good  with  buttermilk, 
stir  well,  bake  15  minutes. — Mrs. 
Spencer,  1260  East  Davis. 

(Here  is  a  good  and  also  very  in- 
expensive corn  bread.) 

Corn  Meal  Rolls. 

Cost. 

1  c  corn  meal $0.0283 

1   c  white   flour 0141 

1  T  sugar 0026 

1%    c   yeast 0124 

Bake   with   gas    0127 

Total  cost,  1  dozen  rolls $0.0711 

Mix  stiff  with  spoon.  Knead  well 
with  white  flour,  let  rise  until  light, 
about  two  hours.  Roll  out  about  % 
inch  thick  and  cut  in  12  equal  pieces. 
Roll  each  piece  lightly  into  an  ob- 
long and  place  in  greased  pan  so  they 
do  not  touch.  Let  rise  until  light 
(about  1  hour)  and  then  bake  30  min- 
utes in  slow  oven. 

Johnny  Cake. 

Cost. 

2  T  sugar    $0.0052 

1  R  T  compound 0186 

1    egg    0400 

%  t  salt 0002 


Phone  Your  Want  Ads  to  The  Telegram — 
Broadway  200,  A  6701 


WAR    BREADS. 


«3 


2  c  buttermilk 0198 

2  t  soda 0014 

1  Vz  c  corn  meal 0424 

1    c    flour    0141 

Gas,  20  min 0190 

For  1  tin  Johnny  cake $0.1607 

To  common  ingredients  add: 

2  c  buttermilk, 

2  t  soda, 

1%  c  corn  meal, 

1   c  flour 

Proceed  as  for  muffins,  add  soda  to 
buttermilk,  dissolve,  stir  into  mixture, 
add  corn  meal  and  flour,  beat  thor- 
oughly. Bake  in  well  greased  pan  in 
hot  oven  20  minutes.  This  makes  a  tin 
7x11  inches,  or  a  tin  9%xl3%  inches, 
thinner. — Mrs.  L.  M.  Welch,  1351  East 
Lincoln  street,  Portland,  Or. 

Corn  Meal  Gems. 

Cost. 
1   c  sour  milk    $0.0063 

1  t  soda  (level)    0007 

V2    t    salt    0002 

2  T  melted  lard 0188 

2  T  sugar 0052 

1  c  corn  meal    0283 

1    c    flour    0141 

Gas,   25   minutes 0190 

Total    $0.0926 

Put  ingredients  together  in  order 
named.  Makes  10  good-sized  gems  or 
a  sheet  8x10x1%  inches. — Mrs.  J.  L. 
Ringo. 

Hoe  Cake. 

Cost. 

1%   c  corn  meal   $0.0424 

1  T  salt 0008 

Gas,  1  hour   0255 

The  hoe  cake  costs    $0.0687 

An  economical  and  tasty  corn  bread 
is  make  by  correctly  combining  boil- 
ing water  and  corn  meal. 

Place  llA  cups  of  corn  meal  and  1 
level  tablespoonful  salt  into  a  deep 
warm  bowl.  Add  enough  boiling 
water  to  make  a  medium  thick  bat- 
ter. Pour  this  on  a  piping  hot  grid- 
dle that  has  been  well  greased  and 
sprinkled  with  dry  corn  meal.  Lower 
flame  and  let  brown.  Turn  flame 
very  low  and  let  cook  one-half  hour. 
Turn  cake  and  cook  as  before. — Annie 
D.  Nealand,  7  East  Twenty-second 
street,  North,  City. 

Corn  and  Wheat  Gems. 

Cost. 

1  c  corn  meal    $0.0283 

%  c  boiling  water 0000 

2  T  shortening   (Crisco) 0174 

1  t   salt    0003 

2  T  molasses 0054 

Vz    t   soda    0003 

2  c  whole  wheat  flour 0296 

1  c  sour  milk 0063 

Gas      0190 

18  gems  cost $0.1066 

Pour  boiling  water  over  the  corn 
meal  and  let  stand  10  minutes.  Dis- 
solve the  soda  in  a  tablespoonful  of 
the  hot  water,  add  with   molasses  to 


the  cooled  corn  meal,  add  the  rest  of 
the  ingredients  alternately,  beating 
well.  Bake  in  gem  pans  20  minutes 
to  y2  hour. — Mrs.  M.  B.  Rees. 

Corn    Muffins. 

Cost. 

2  c  corn  meal    $0.0566 

1  c  white  flour    0141 

%    t  salt   0001 

1  c  sour  milk 0063 

1   t   soda    0007 

1    T    vinegar    0016 

1    egg    0400 

1  T  shortening 0094 

Gas,  15  minutes    0190 

1  dozen  corn  muffins  cost. .  .$0.1478 
In  the  evening  take  2  cups  of  corn 
meal  and  1  cup  of  white  flour,  %  tea- 
spoonful  salt,  and  1  cupful  sour  milk, 
good  measure.  Mix  well  and  cover 
and  let  stand  over  night.  In  morning 
add  1  teaspoonful  soda  mixed  with  a 
tablespoonful  of  vinegar  and  1  egg 
and  beat  batter  until  it  is  very  light. 
Heat  muffin  pan,  grease  well  and 
bake  in  a  hot  oven  for  15  minutes. — 
Lena  A.  Schindler,  637  East  Twelfth 
street,  North,  city. 


Oatmeal  Bread. 

Cost. 

1  pt.  rolled  oats   $0.0328 

1  pt.  milk 0535 

1   t  salt    0003 

1   pt.   water    0000 

1  yeast  cake 0083 

Fuel  top  gas  45  min.,  oven  gas 

45    minutes     0305 

Cost     (beside     whole     wheat 

flour)    $0.1254 

Put  the  water  over  the  fire,  and 
when  boiling  stir  in  hastily  the  oat- 
meal. Stir  until  the  mixture  thickens, 
and  then  stand  it  in  the  double  boil- 
er, where  it  will  cook  slowly  for  30 
minutes.  Take  it  from  the  fire,  add 
the  milk,  the  salt,  and  when  luke- 
warm, the  yeast  cake  dissolved  in  a 
cupful  of  cold  water.  Add  slowly, 
stirring  all  the  while,  sufficient 
whole  wheat  flour  to  make  a  dough. 
This  bread  is  better  if  a  little  moist. 
It  must  be  stirred  and  beaten  rather 
than  kneaded  on  a  board.  When  it  is 
too  stiff  to  drop  from  the  spoon, 
scrape  down  the  sides  of  the  bowl, 
cover  and  stand  in  a  warm  place  for 
3  hours.  Then  add  just  a  little  more 
flour,  mix  again,  and  pour  into  3 
greased  square  pans.  Stand  in  the 
warm  place  for  1  hour  more.  Bake 
in  a  moderate  oven  for  three  quarters 
of  an  hour. — Mrs.  S.  T.  R. 

(The  friend  who  sent  this  recipe  In 
did  not  measure  her  whole  wheat 
flour,  so  we  cannot  get  the  total  cost 
of  the  bread,  or  be  so  sure  in  making 
it,  as  though  we  knew  just  exactly 
how  much  flour  she  put  in.  However, 
it  is  too  valuable  a  recipe  to  lose.  It 
is  certainly  most  wholesome,  and  it 
sounds  good.    Let  us  try  it.) 


TELEGRAM   CONSERVATION   COOK   BOOK. 


Oatmeal   Bread. 

Cost. 

1  c  oatmeal $0.0194 

3  c  flour 0423 

y2  t  salt 0002 

3  t  baking-  powder 0063 

iy2    c   milk    0402 

Gas  to  bake  40  minutes 0150 

Cost  of  2  loaves $0.1234 

Or  about  6M>c  loaf. 

Boil  the  oatmeal  in  one  and  a  half 
pints  of  salted  water  for  one  hour. 
Then  dilute  it  with  the  milk  and  set 
away  to  get  perfectly  cold.  Sift  to- 
gether flour,  salt  and  powder.  When 
oatmeal  is  cold  place  in  bread  bowl, 
add  the  flour,  etc.;  mix  smoothly  to- 
gether, pour  into  greased  tins  and 
bake  in  moderate  oven  40  minutes. 
Protect  with  paper  the  first  20  min- 
utes. This  makes  two  loaves. — Mrs. 
George  Spencer. 

Oatmeal   Mush  Bread. 

Cost. 
1  pt.  cold  oatmeal  porrige   ....$0.0166 

1  c  granulated  corn  meal 0283 

%    lb.  dates    0875 

1   c  milk    0268 

14   t  salt   0001 

4  eggs    1600 

Gas      0139 

Total $0.3332 

Put  the  cold  oatmeal  and  milk  into 
a  double  boiler  over  the  fire,  when 
hot  stir  the  corn  meal  in  slowly.  Cook 
until  the  mixture  beging  to  thicken, 
take  from  the  fire,  add  the  yolks  of 
the  eggs,  one  at  a  time,  stirring  all 
the  while,  then  fold  in  carefully  the 
well-beaten  whites,  and  pour  the  mix- 
ture into  a  greased  shallow  baking 
pan,  the  bottom  of  which  has  been 
covered  with  chopped  dates.  The 
whole  should  not  be  over  a  half  inch 
in  thickness.  Bake  in  a  moderate 
oven  for  a  half  hour.  This  is  one  of 
the  most  delicious  of  the  quick 
breads,  and  is  easily  digested  and 
wholesome  if  properly  made.  It  must 
be  crisp  on  top  and  not  over  %  of  an 
inch  in  thickness  when  done.  It  may 
be  used  as  a  bread,  or  dessert  at 
lunch.  It  is  very  palatable  and  whole- 
some served  with  milk  or  cream. — 
Mrs.  S.  T.  R. 

(When  eggs  are  not  so  dear  as  at 
present  this  bread  would  not  be  so 
expensive.  But  it  is  ideal  from  a  con- 
servation standpoint,  even  now.) 

Oatmeal  Gems. 

Cost. 

1  c  rolled  oats $0.0164 

1    c    flour 0141 

1  c  sour  milk 0063 

1  t  soda 0007 

Vi    t  salt 0002 

1  t  grease  for  tins 0031 

Gas,   20   minutes    0190 

One  dozen  gems  cost $0.0598 

Soak   the  rolled  oats  over  night  in 


1  c  cold  water.  In  the  morning  add 
sour  milk  with  soda  dissolved  in  it, 
then  the  flour  and  salt.  Bake  in  well 
greased  gem  pans.  This  makes  one 
dozen  wholesome  gems. — Mrs.  G.  S. 
Spencer. 

Oatmeal  Scones. 

Cost. 

1  pint  left-over  porridge $0.0166 

1/2    c   milk    0134 

\y2   c  whole  wheat  flour 0222 

1  t  baking  powder 0021 

Gas,   15   minutes 0029 

Total    $0.0572 

Sift  the  flour  and  baking  powder 
gradually  into  the  cold  porridge  and 
milk,  mixing  all  the  while.  When  the 
dough  is  well  mixed,  turn  it  out  on 
the  baking  board  and  roll  to  a  sheet 
a  quarter  of  an  inch  thick.  Cut  with 
a  round  cutter,  and  bake  on  a  greased 
griddle  gradually  and  put  it  to  one 
side  of  the  stove  where  the  scones 
will  bake  slowly.  If  sticky,  you  have 
not  added  sufficient  flour;  if  dry,  too 
much.  Be  careful  not  to  get  in  too 
much  flour,  or  the  scones  will  not  be 
light.  If  the  batter  is  too  thin  to 
roll,  drop  them  by  spoonfuls  on  the 
griddle. — Mrs.  S.  T.  R. 


BRAN    BREADS. 

Honorable  Mention. 

Bran   Breads. 

This  is  the  finest  loaf  of  its  class 
(the  brown  breads  in  general.)  It  has 
a  medicinal  value,  is  exceptionally 
palatable,  and  is  not  so  high-priced 
as  some: 

Bran  Bread. 

Cost. 

2  c  whole  wheat  flour $0.0296 

2  c  sterilized  bran 0278 

Raisins,   6  loaves  to  pkg 0250 

Vz   c  molasses    0212 

1  t  soda 0007 

1%    c  sour  milk    0094 

%   t  lard  for  greasing  pan 0015 

Gas  heat  for  1  hour 0255 

One  loaf   $0.1407 

Sift  soda  with  whole  wheat  flour 
and  mix  remaining  ingredients.  Bake 
one  hour  in  a  slow  oven.  This  is  a 
very  fine  bread  for  laxative  purposes. 
—Mrs.  J.  Williams,  424%  College 
street,  city. 

Bran  Bread. 

Cost. 

2  c  sterilized  bran $0.0278 

2  c  white  flour 0282 

1  c  raisins 0500 

2  T  brown  sugar 0052 

1  T  molasses 0027 

2  c  sour   milk    0126 

1  t  soda 0007 

M  t  salt 0001 

Moderate  oven,  1  hour 0286 

Cost  of  bread $0.1559 

Dissolve  soda  in  part  of  the  sour 
milk  and  mix  all  the  ingredients  to- 


WAR    BREADS. 


gether.     Bake   in   moderate   oven   one 
hour. 

These  recipes  are  good  and  true 
when  made  with  care,  and  I  will 
gladly  help  any  one  who  wishes  as- 
sistance.— Mrs.  C.  G.  C. 

Bran  Bread. 

Cost. 

2  c  sour  milk $0,126 

2    t   soda    0014 

1  c  brown  sugar 0417 

1  t  .salt    0003 

1  c  rasins 0500 

2  c  bran 0278 

2  c  whole  wheat 0296 

Gas,  1  hour,  to  bake 0255 

For  one  large  loaf $0.1887 

Two  cups  sour  milk,  2  level  tea- 
spoonfuls  soda,  1  cup  brown  sugar,  1 
teaspoonful  salt,  2  cups  bran  flour,  2 
cups  whole  wheat  flour,  1  cup  raisins, 
over  which  pour  boiling  water  and 
let  stand  for  ten  minutes,  then  drain 
and  cut  in  halves.  Save  out  one  cup 
of  flour  to  mix  with  raisins  to  add 
last.  Dissolve  soda  in  a  little  hot 
water,  add  to  sour  milk  and  stir.  Add 
sugar  and  salt,  then  flour.  Beat  thor- 
oughly. Bake  very  slowly  for  1% 
hours.  This  makes  loaf  about  4% 
inches  high  in  5x9-inch  tin. — Mrs.  H. 
O.  Hickox. 

Bran    Gems. 

Cost. 

2  T  sugar $0.0052 

1  R  T  compound 0186 

1  egg 0400 

1/2  t  salt 0002 

2  c   buttermilk    0188 

2  t  soda 0014 

2    c   bran 0278 

1  c  flour 0141 

Gas  to  bake  20  minutes    ......     .0190 

16  gems  cost $0.1451 

Or  about  10  %  cents  per  dozen. 

Add  to  common  ingredients  pre- 
pared as  given  in  muffins: 

2  c  buttermilk, 

2  t  soda, 

2  c  bran, 

1  c  flour. 

Dissolve  soda  in  buttermilk,  stir 
well,  add  bran  and  flour,  beat  thor- 
oughly. Bake  20  minutes  in  hot  oven. 
Makes  16  gems. — Mrs.  L.  M,  Welch. 

Bran   Gems. 

Cost. 
1%  c  sour  milk  (10c  gal.)    $0.0094 

1  c  flour 0141 

2  c  bran 0278 

3  T  molasses 0081 

1    t   soda    0007 

%    t   salt    0001 

1  c  chopped  rasins 0500 

Gas,  20  minutes 0190 

Makes  24  gems  for $0.1292 

Or  about  12140  per  dozen. 
One  and  one-half  cupfuls  sour  milk, 
1  cupful  white  flour,  2  cupfuls  bran,  3 
tablespoonfuls    molasses,    1   teaspoon- 


ful soda,  V2  teaspoonful  salt,  1  cupful 
chopped  raisins. 

Dissolve  soda  in  sour  milk,  add  mo- 
lasses and  salt.  Stir  raisins  through 
flour  and  add  bran.  Then  beat  all 
together  thoroughly  and  bake  in 
well-greased  gem  pans  for  15  minutes 
in  medium  oven.  This  makes  about 
24  good-sized  gems.  I  do  not  like  too 
large  a  gem,  as  they  do  not  have  a 
well-done  taste  and  take  longer  to 
bake. — Mrs.   H.   O.   Hickox. 


HEALTH  BREADS. 

Norwegian  Health  Bread. 

Cost. 

1  pint  barley  meal $0.0350 

y2  pint  graham 0148 

y2    pint  flour    0141 

1  t   salt    0003 

2  t  baking  powder 0072 

1  pint  of  milk 0535 

Gas,  40  minutes 0380 

Total     $0.1629 

Sift  together  barley  meal,  graham 
flour,  salt  and  baking  powder.  Mix 
into  a  firm  batter  with  the  milk. 
Pour  into  a  greased  pan  and  bake  in 
a  moderate  oven  40  minutes;  cover 
with  a  greased  paper  the  first  20  min- 
utes. This  bread  is  especially  adapted 
for  use  by  dyspeptics. — Mrs.  George 
Spencer. 

Rice  Bread. 

Cost. 

,1  c  rice $0.0500 

Vo    pint  milk    0267 

3  c   sifted   flour    0423 

1  t  sugar    0009 

i/2    t  salt    0001 

2  t  baking  powder 0072 

1  t  lard  for  greasing 0052 

Gas,  40  minutes 0380 

Cost  for  1  loaf $0.1704 

Boil  one  cupful  of  rice  in  a  pint  of 
water;  when  tender  add  half  pint 
milk;  when  cold,  add  one  and  a  half 
pints  of  sifted  flour  with  a  teaspoon- 
ful of  sugar,  half  teaspoonful  of  salt, 
two  teaspoonfuls  of  baking  powder. 
Mix  together  smoothly,  pour  into 
greased  tin,  and  bake  40  minutes  in 
moderate  oven. — Mrs.  George  Spencer, 
1260  East  Davis  street. 

Dr.  Wiley's  Whole  Wheat  Bread. 

Cost. 

1  pint  clabber  milk    $0.0125 

1  t  soda 0007 

V2    c   molasses    0212 

1    t   salt    0003 

4  c  whole  wheat  flour 0296 

Gas,   1  hour 0255 

One  loaf  costs $0.0898 

Bake  very  slowly.  Makes  sheet 
8x12x1%,  or  may  be  baked  in  a  loaf. 
Put  together  in  order  named.  The 
dough  is  quite  thick  and  needs  to 
bake  very  slowly. — Mrs.  J.  L.  Ringo, 
819  East  Burnside  street. 


06 


TELEGRAM  CONSERVATION  COOK  BOOK. 


NUT   BREADS. 

Cost. 

3  c   sifted   flour    $0.0423 

4  t  baking-  powder 0144 

1    eg-g-    0400 

1    c   milk    0268 

1    t  salt    0003 

Vz    c   sugar    0208 

1  c   walnuts    1250 

Gas,   45   minutes    0189 

1  loaf  bread  costs   $0.2885 

Three  cupfuls  sifted  white  flour 
and  4  teaspoonfuls  baking  powder,  1 
egg,  1  cupful  milk,  1  teaspoonful  salt, 
y2  scant  cupful  sugar,  1  cupful  wal- 
nuts chopped  fine,  or  V2  cupful  nuts 
and  y2  teaspoonful  lard  rubbed  in 
flour.  (I  have  used  both  ways.)  May- 
be baked  at  once  or  let  rise  in  warm 
place  about  one  hour,  then  bake  45 
minutes  slowly. — Mrs.  H.  O.  Hickox, 
689   Irving  street,  city. 

Nut  Bread. 

Cost. 

4    c   graham    flour    $0.0592 

1/2   c  white  flour 0070 

2  c   buttermilk 0188 

1  c  brown  sugar 0417 

1  t  soda 0007 

1  t  salt 0003 

2-3  c  walnut  meats 0832 

Gas,   40  minutes    0220 

One  loaf  costs   $0.2329 

This  bread  is  easily  made.  Mix  as 
you  would  a  cake;  make  into  a  loaf 
and  bake  40  minutes  in  moderate 
oven. — Mrs.  G.  S.  Spencer. 

Whole  Wheat  Nat  Wafers. 

Cost. 

1  qt.  whole  wheat  flour   $0.0592 

1   c  peanut  butter 1000 

1/2    t   soda    0004 

Gas  to   bake  15  minutes 0029 

$0.1625 
Put  the  soda  and  the  nut  .butter  in 
a  bowl,  add  a  cupful  of  warm  water, 
mix  and  add  the  flour.  Knead  well, 
roll  very  thin,  cut  in  strips  and  bake 
in  a  moderate  oven  until  crisp  and 
dry. — Mrs.  S.  T.  R. 

(This  is  more  of  a  conservation 
recipe  than  an  economical  one.) 


ENGUISH  NUT  AND   RAISIN  BREAD 

Cost. 

V2    c   sugar    $0.0208 

V4,   c  Pearl   shortening 0327 

1  c  skim  milk 0062 

2  t  baking  powder 0072 

14    c    nuts    0312 

V4,   c  raisins 0125 

1  egg 0400 

2  c  Crown  flour 0282 

Fuel,  %  hour 0408 

For  1  medium  loaf $0.2191 

Cream   sugar,    shortening   and    egg. 

When    it    is    a    cream    add    the    milk. 

Chop  raisins  and  nuts  and  mix  them 


thoroughly.  Add  flour.  Beat  egg 
and  add  to  the  mixture.  Beat  thor- 
oughly. Add  baking  powder.  Put  in 
tin  and  let  raise  %  hour.  Then  bake 
in  medium  oven  %  hour. — Mrs.  W.  H. 
England,   444   East  Oak  street,  city. 

This  English  bread  was  very  fine, 
the  only  faults  were  the  price  and 
richness.  I  give  the  recipe,  as  it 
would  take  the  place  of  small  cakes, 
etc.,  at  a  very  much  cheaper  price. 

Second  Prize. 

For  the  best  loaf  of  any  other  kind 
of  bread  than  white,  or  "war  bread." 

Raisin  Bread. 

Cost. 
1  cake  Fleishmann's  yeast  ....$0.0250 
1   c   sugar 0141 

1  t   salt    0003 

2  T  melted  lard 0188 

1  egg 0400 

1-3    lb   raisins    0500 

1  pt.    water    0000 

y2  c  milk 0134 

2  lbs.   flour 1126 

Gas,   50   minutes 0212 

For  four   loaves $0.2954 

For  one  loaf,  SVi  cents. 

Soak  yeast  cake  with  one  teaspoon- 
ful of  sugar  in  lukewarm  water,  scald 
milk  and  cool.  Stir  into  this  mixture 
part  of  the  flour,  beat  well,  set  to 
rise  one  hour,  then  add  rest  of  in- 
gredients. Knead  well,  set  to  rise 
again.  When  light  make  into  four 
loaves,  bake  in  hot  oven  10  minutes, 
then  turn  gas  down  as  low  as  pos- 
sible and  bake  40  minutes. — Mrs.  G. 
Spencer. 

Raisin  Bread. 

Cost. 

2%   c  flour $0.0352 

1  c  veast 0027 

1  T  lard 0094 

1/2    c   sugar    0208 

V%   c   raisins    0250 

Bake    with    gas    0192 

Total  cost  for  1  loaf $0.1087 

Make  sponge  with  yeast  and  %  of 
flour,  beat  well,  add  rest  of  ingredi- 
ents and  1  teaspoonful  cinnamon  if 
liked.  Knead  well,  let  rise  until  light, 
put  in  pan,  let  rise  one  hour  and  bake 
4  5  minutes. — Mrs.  F.  M.  Taylor. 


GINGER  BREAD. 

Cost. 

1   c  hot  water    $0.0000 

1  c  molasses 0424 

1   c  sugar 0417 

1  t  soda 0007 

1  t  ginger 0083 

1  T  melted  lard 0094 

2  c  flour 0282 

Gas   (medium,  1  hour) 0255 

Total    $0.1562 

Dissolve  soda  in  hot  water,  add  mo- 
lasses, sugar,  lard,  salt,  ginger  and 
flour,  stirring  well. — Mrs.  J.  L.  Ringo. 


WAR    BREADS. 


Whole  Wheat  Ginger  Bread. 

Cost. 

1   c  molasses $0.0424 

1  t  soda 0007 

1  c  sour   milk    0063 

V2   o  sugar    0208 

1  T  lard 0094 

1    T    ginger    0250 

2V2  c  whole  wheat 0370 

Gas,   1   hour    0255 

Makes  sheet  8x10x1  *& $0.1671 

Put    ingredients    together    in    order 

named.  Raisins  or  nuts  may  be  added. 

— Mrs.  J.  L.  Ringo,  819  East  Burnside 

street,  city. 

Ginger  Bread. 

Cost. 
1  c  brown  sugar $0.0417 

1  c  sour  milk 0063 

%  c  molasses 0318 

2  eggs 0800 

1   T  cinnamon    0250 

1  T  ginger 0250 

V2  c  drippings  (lard) 0750 

2V2   c  flour 0352 

1   c   raisins 0500 

1  t  soda 0007 

Gas  (moderate)  25  minutes 0106 

One  loaf  costs $0.3813 

To    Make    Ginger   Bread. 

Into  1  cupful  of  sour  milk  put  1 
cupful  molasses,  add  to  this  1  tea- 
spoonful  soda  dissolved  in  1  table- 
spoonful  hot  water,  stir  until  thor- 
oughly mixed.  Next  add  1  cup  sugar, 
1  tablespoon  each  cinnamon  and  gin- 
ger and  two  well  beaten  eggs.  Have 
a  cup  of  raisins  to  mix  in  2V2  cupfuls 
of  sifted  flour.  Stir  in  and  last  add 
%  cupful  melted  butter  or  drippings. 
(I  use  the  drippings.)  This  is  baked 
in  moderate  oven  for  25  minutes. 
Makes  8x12  inch  pan  2V2  inches  full. 
— Mrs.  H.  O.  Hickox,  689  Irving  st. 


Green  Corn  Muffins. 

Cost. 

2  c  canned  corn $0.1500 

y2    t  salt 0002 

1  T   butter 0156 

3  eggs 1200 

2  c   milk 0536 

3  c  flour 0423 

2  t  baking  powder 0042 

1  T  compound 0093 

Gas  to  bake  %  hour 0128 

Cost    $0.4080 

Cut  the  rows  of  corn  down  through 
the  middle  and  scrape  out  the  pulp 
with  a  knife.  To  two  cups  of  corn 
add  one  saltspoonful  of  salt,  one  ta- 
blespoonful  of  butter,  the  beaten 
yolks  of  three  eggs,  two  cupfuls  of 
milk,  three  cupfuls  of  flour,  in  which 
two  teaspoonfuls  of  baking  powder 
have  been  sifted.  Mix  thoroughly,  add 


carefully  the  whites  of  eggs,  beaten 
stiff.  Have  pop-over  irons  heated 
and  greased,  half  fill  with  the  mix- 
ture. Bake  in  a  quick  oven  for  half 
an  hour,  and  eat  at  once. — Harriet  G. 
West. 

THE     CONSERVATION     OF     BREAD 
CRUMBS. 

In  a  recent  Ladies'  Home  Journal, 
Mrs.  Anna  B.  Scott  gave  some  good 
advice  on  saving  every  crumb,  from 
which  we  quote: 

"It  doesn't  sound  reasonable,  does 
it?  The  bare  words,  'a  crust  of  bread,' 
call  to  our  minds  a  picture  of  the 
verge  of  starvation.  Literature  speaks 
of  crusts  of  bread  as  the  extreme  low- 
est limit  in  the  scale  of  foods.  And  so 
we  have  come  to  regard  these  crusts 
as  something  rather  to  be  despised  In 
the  economy  of  the  household. 

"And  stale  bread!  It  is  scarcely 
more  highly  regarded.  Everybody  de- 
mands fresh  bread,  and  there  is  noth- 
ing but  pity  for  the  person  who  must 
use  stale  bread  for  the  sake  of  his 
stomach. 

"Crumbs  too?  Why,  crumbs  are 
mere  debris  in  90  per  cent  of  the 
kitchens.  Did  you  ever  think  to  save 
the  crumbs  from  the  bread  board? 
There  are  housekeepers  who  would  be 
ashamed  to  be  caught  in  the  act  of 
conserving  these  tiny  crumbs! 

"Now  think  of  the  economy  that 
would  result  from  the  utilization  of 
these  crusts  and  crumbs  and  the  stale 
bread.  A  statistician  probably  would 
figure  it  out  away  up  in  the  millions 
per  annum  for  the  United  States,  but 
you  can  figure  it  out  yourself  in  your 
own  household. 

"In  these  days  when  the  cost  of  food 
is  getting  higher  every  day,  every 
little  bit  counts — even  the  crumbs — 
and  so  following  are  a  few  recipes  for 
their  uses  in  this  wartime." 

And  then  gives  seven  recipes  for 
using  up  bread  crumbs  economically. 
Two  of  these  recipes  come  within  the 
scone  of  our  work  this  week,  and  we 
will  analyze  them  to  see  Just  how- 
economical   they  are — the  first  is: 

Bread  Fritters.  Cost. 

1  cupful  bread  crumbs   (4   oz.)  .  $0.0150 

1  c  flour 0141 

V2    c   milk 0134 

%  c  nice  stock 0000 

1  egg 0400 

1  T  baking  powder    (50c) 0107 

y2  t  salt 0003 

2  T  lard  for  frying 0188 

1  R  T  sugar  for  sprinkling 0052 

V2  t  cinnamon 0042 

Gas,   25  minutes   (?)    0190 

Total    $0.1407 


Consult  The  Telegram  Market  Page  for  Stock 

Reports 


TELEGRAM  CONSERVATION  COOK  BOOK. 


The  number  of  fritters  this  makes 
is  not  given,  but  the  ingredients 
would  make  about  one  dozen  gems  or 
muffins  if  baked  that  way.  So  we  find 
a  total  cost  here  of  about  19  cents 
for  a  food  value  of  one  dozen  muffins 
— and  done  in  the  name  of  economy, 
to  save  exactly  1%  cents  worth  of 
bread  crumbs  and  crusts.  Here  are 
the  directions: 

Cover  the  dry  bread  with  cold 
water  for  10  minutes;  press  between 
the  hands  until  dry;  put  into  a  bowl 
with  the  milk,  rice  stock,  salt  and  the 
egg  well  beaten;  mix  well,  then  sift 
the  flour  and  baking  powder  in  and 
mix  lightly.  Bake  on  a  well-greased 
hot  griddle,  making  the  fritters  about 
the  size  of  a  fried  oyster.  Sprinkle 
with  sugar  and  cinnamon  or  serve 
with  jelly  or  fruit  butter. 

Bread  Crumb  Muffins. 

Cost. 
She  also  gives  this  recipe: 
1  c  flour $0.0141 

1  c  bread  crumbs 0150 

1%    cup    milk    0468 

2  eggs    0800 

1  T  melted  butter 0156 

1  t  baking  powder 0107 

Ms    t  salt    0002 

1  t  butter  for  greasing  tin 0032 

Gas  for  baking  20  minutes 0190 

Total  cost  of  20 $0.2046 

Cost  per  dozen,  13  cents. 

Soak  the  bread  crumbs  in  the  cold 
milk  for  ten  minutes;  add  the  sifted 
flour,  baking  powder  and  salt,  the 
eggs,  well  beaten,  and  the  butter; 
mix  well.  Heat  the  muffin  tins,  brush 
with  a  little  butter  and  put  one  ta- 
blespoonful  of  mixture  into  each  tin. 
Bake  for  from  20  to  25  minutes  in  a 
hot  oven. 

Again  the  number  the  recipe  makes 
is  not  given,  but  we  have  here  the 
same  flour  and  crumbs,  but  1%  as 
much  liquid  as  in  the  preceding 
recipe.  The  one  extra  egg  will  thick- 
en this  and  give  us  more  bulk,  so  we 
will  say  that  this  recipe  makes  about 
20  muffins.  Thirteen  cents  per  dozen 
is  not  bad  for  muffins,  but  can  hard- 
ly be  called  economical  as  a  bread 
substitute,  as  they  do  not  take  the 
place  of  over  one-half  a  loaf  of 
toasted  bread,  or  3  cents  in  value, 
and  in  doing  this  we  only  save  1 
cup  or  4  ounces,  or  %  pound  of 
bread,  or  a  value  of  1%  cents  at  6 
cents  per  loaf,  which  our  economic- 
ally made  home-made  bread  averages. 
Muffins  that  cost  even  13  cents  per 
dozen  are  not  an  economy.  We  are 
getting  some  surprising  results  in  our 
accurate  figuring  of  all  these  recipes. 
One  thing  that  we  cannot  help  facing 
and  acknowledging  is  that,  at  pres- 
ent, patriotism  and  the  family  living 
expenses  need  adjustment  on  the 
question  of  bread  economy. 

Our    government    wants    us    to    use 


less  flour,  to  substitute  something 
else  for  flour,  but  our  family  incomes 
hardly  meet  the  cost  of  the  present 
prices  of  food,  and  we  find  that  each 
and  every  substitute  we  can  use  in 
making  bread,  rolls,  etc.,  costs  more 
than  wheat,  except  cooked  rolled  oats 
costing  $0.0049  per  cup  and  cooked 
corn  meal  costing  $0.0074  per  cup, 
both  of  which  absorb  so  much  water 
that  they  are  rendered  about  half  the 
price  of  flour  as  a  substitute. 

We  are  hoping  that  the  government 
will  soon  take  charge  of  these  flour 
substitutes,  .especially  corn  meal  and 
rye  or  barley,  and  fix  a  lower  price. 
It  seems  to  me  if  one  substitute  were 
decided  upon  and  the  price  arbitrarily 
lowered,  so  that  every  one  would  use 
that  one,  the  demand  for  it  would  be 
so  great  that  the  increased  quantity 
used  would  lower  the  price  of  produc- 
tion so  that  the  mills  would  make  a 
good  profit. 

Saving  Bread  Crumbs. 

In  regard  to  saving  bread  crumbs. 
The  first  and  best  suggestion  I  can 
make  is  not  to  have  any.  Eat  all 
your  bread  up  as  you  go  along.  Any 
little  crumbs  that  accumulate  from 
cutting  and  crumbling  can  .be  put  at 
once  into  the  soup  or  into  the  pota- 
toes you  are  frying,  etc.,  and  kept 
used  up  from  meal  to  meal.  An  ex- 
cellent suggestion  along  this  line  is 
an  answer  Mr.  Hoover  made  to  a  lady 
who  asked  him:  "How  can  I,  in  any 
way,  save  white  flour  in  my  small 
household?"    He  said: 

"An  easy  way  to  save  flour  is  in 
the  way  you  serve  bread.  Cut  at  the 
table,  slice  by  slice,  as  it  is  wanted. 
Save  the  uneaten  ends  of  the  loaf, 
convert  into  crumbs  and  use  them  in 
puddings,  breakfast  cakes  and  muf- 
fins." 

But  there  is  no  use  of  there  being 
uneaten  ends  of  fresh  bread.  The 
crust  of  bread  is  the  best  and  most 
wholesome  part,  and  the  eating  of  it 
is  simply  a  matter  of  habit.  I  under- 
stand that  one  great  reason  we  have 
so  increasingly  much  need  of  dentists 
is  that  we  are  really  getting  too  lazy 
to  bite  and  chew  solid  food.  (When 
you  really  come  to  think  of  that, 
what  expresses  our  feeling  so  well  as 
the  current  slang,  "Isn't  that  the 
limit"  of  laziness.) 

But  sometimes  a  little  stale  bread 
gets  ahead  of  some  of  us,  and  then 
the  best  way  I  know  of  is  to  roll  or 
grind  it  fine,  dry  thoroughly  and  put 
in  a  covered  can,  and  it  will  keep  in- 
definitely for  escalloped  dishes,  roll- 
ing meats,  dressings,  etc.  I  never 
have  half  enough  on  hand. 

Here  are  some  suggestions  from  a 
visitor  to  our  kitchen  that  seem  to 
me    far    more    economical   and    practi- 


WAR    BREADS. 


69 


cally    useful    than    anything    I    have 
seen  in  the  magizines: 

It  is  a  good  plan  to  save  all  pieces 
of  left-over  bread,  etc.,  in  two  paper 
bags,  white  bread  in  one  and  cake, 
toast,  doughnuts  and  brown  bread  in 
the  other.  These  may  be  dried  in  the 
oven,  then  run  through  the  food 
chopper  and  put  away  in  covered 
tins  till  wanted. 

The  light  colored  crumbs  may  be 
used  for  souffles  and  light  puddings, 
and  the  dark  crumbs  for  spice  pud- 
dings and  brown  bread.  A  few  bread 
crumbs  added  to  leftovers,  when  mak- 
ing them  into  croquettes,  increase 
their  lightness  and  bulk,  and  if  sifted 
the  fine  ones  cannot  be  excelled  for 
rolling  the  croquettes.  They  may  also 
be  used  for  rolling  oysters  and  clams 
for  frying,  and  also  to  make  a  nice 
brown  crust  on  top  of  any  of  the  vari- 
ous scalloped  dishes,  or  on  boiled  ham. 

When  eggs  are  high  and  scrambled 
eggs  are  wanted,  bread  crumbs  again 
come  to  the  rescue;  here  they  add 
lightness  and  quality  without  detract- 
ing from  the  flavor  or  quality  of  the 
dish. 

In  cooking  this  popular  dish,  use 
fewer  eggs  and  a  little  more  milk, 
and  as  soon  as  the  eggs  are  set  use 
up  the  excess  moisture  with  finely 
crumbled  centers  of  stale  bread.  Do 
not  use  crusts  or  heels.  The  presence 
of  the  bread  in  this  dish  can  hardly  be 
detected. — Amy  B.  Westbrook,  1540 
Salem  avenue,  Albany,  Or. 

In  regard  to  the  last  suggestion, 
I  have  used  this  recipe  for  years  and 
it  is  excellent:  4  eggs,  1  cup  sweet 
milk,  1  cup  fine  bread  crumbs,  %  t 
salt,  pepper  or  other  seasoning  to 
taste.  Stir  smooth  and  cook  in 
shortening  in  the  spider,  like  scram- 
bled eggs. — Aunt  Prudence. 

Economy  in  Wartime. 

Is  the  title  of  a  little  English  book 
from  which  we  quote: 

"The  food  problem  is  becoming 
more  and  more  serious  every  day,  as 
we  hear  of  prices  mounting  up.  The 
men  of  England  are  fighting  for  their 
country's  honor,  our  glorious  navy  is 
guarding  the  seas,  but  there  is  an- 
other battle  which  has  to  be  fought 
by  those  who  remain  at  home — they 
too  must  be  fighting  by  helping  to 
keep  the  food  supply  going.  And  this 
is  a  fight  in  which  the  women  of  Eng- 
land must  take  a  very  large  share, 
for  they  are  the  housekeepers  of  the 
English  nation — and  to  a  great  extent 
they  are  the  guardians  of  the  nation's 
food." 

Women  of  America — does  not  this 
sound  like  a  call  to  arms?  Can  we 
not  rally,  as  the  German  women  and 
the  French  women,  and  the  English 
women  have  done,  and  do  the  one 
thing  our  country  is  calling  on  us  to 


do — in  conserving  the  food  supply  of 
our  own  loved  land.  If  we  never 
thought  much  about  economy  before, 
let  us  begin  to  think — and  act — now, 
today.  As  a  homely  and  practical  ex- 
ample of  what  we  can  do,  let's  begin 
with  some  recipes  for  griddle  canes 
that  were  sent  in  recently.  I'll  omit 
the  name  of  the  sender,  but  I  know 
she  is  a  kind  and  intelligent  lady  who 
was  trying  to  be  helpful  to  other 
women  by  sending  these  recipes,  and 
they  will  be  very  helpful  to  all  if 
they  cause  us  to  subject  our  own 
recipes  to  close  scrutiny  to  see 
whether  they  cost  exorbitantly.  I  am 
perfectly  sure  that  this  lady  had  no 
idea  that  hers  do.  Here  is  her  recipe 
for — 

Hot  Cakes. 

Cost. 

1  pt.  bread  crumbs $0.0300 

3  c  milk 0804 

2  eggs    0800 

1  pint  flour 0296 

2  R  T  baking  powder b 0144 

Fuel  to  bake  15  minutes 0190 

For  1  quart  of  batter $0.2534 

Soak  1  pint  of  stale  bread  crumbs 
in  three  cups  of  milk;  beat  into  this 
two  eggs,  1  pint  of  flour  and  two 
heaping  teaspoonfuls  of  baking  pow- 
der, and  bake  on  a  hot  griddle. 

Griddle  Cakes. 

Cost. 
1  c  bread  crumbs    $0.0150 

1  c  milk 0268 

1%   c  flour 0282 

2  t  baking  powder 0072 

2  T  sugar 0052 

1   t  salt    0003 

1   egg    0400 

Fuel  15  minutes 0190 

About  1  pint  batter $0.1365 

Or  26  cents  per  quart. 

Four  boiling  water  over  1  cupful 
of  bread  crumbs,  and  let  it  stand 
while  the  other  part  is  being  pre- 
pared. 

Add  one  cupful  of  milk  to  the 
crumbs,  then  1%  cupfuls  of  flour 
sifted  with  two  teaspoonfuls  of  bak- 
ing powder,  2  tablespoonfuls  of  sugar 
and  1  teaspoonful  of  salt.  Add  1  egg 
last,  and  bake  on  hot  griddle.  Serve 
with  hot  syrup. 


Here  are  two  recipes  for  a  quart 
of  batter,  one  costing  25  cents  the 
other  26  cents.  The  number  of  cakes 
they  make,  of  course,  depends  on  the 
size  of  the  cakes,  but  we  can  use  the 
quart  of  batter  as  a  standard  of  com- 
parison. 

To  show  variations  in  cost  and  in 
ingredients  used  here  is  a  recipe  cost- 
ing 8  cents  per  dozen  for  pancakes: 

Bread  Crumb  Pancakes. 

Cost. 

1  c  bread  crumbs $0.0150 

Vz  c  milk 0134 


TELEGRAM  CONSERVATION  COOK  BOOK. 


1  egg 0400 

1  t  salt 0003 

1%   T  sugar 0036 

2  t  baking  powder 0042 

1  %   c  flour 0211 

V2   T  drippings 0016 

Gas  for  baking,  15  minutes 0190 

20  cakes  cost $0.1182 

Or  7  cents  per  dozen. 

Over  1  cupful  of  bread  crumbs 
(left-overs  toasted  and  crumbled), 
pour  one  cupful  of  boiling  water;  let 
cool  a  little;  add  \y2  tablespoonfuls 
sugar,  1  teaspoonful  salt  and  1  beaten 
egg.  Sift  2  teaspoonfuls  baking  pow- 
der with  iy2  cupfuls  flour,  and  beat  in 
mixture.  Add  half  cupful  of  milk. 
Half  teaspoonful  drippings  added  at 
last  helps  to  make  them  crisp.  This 
makes  a  good  quart  of  batter,  and 
baking  four  cakes  on  a  griddle  at  a 
time,  makes  about  20  cakes,  as  nearly 
as  I  can  remember.  They  are  deli- 
cious.— Mrs.  H.  O.  Hickox. 

Here  are  two  recipes  for  cakes  cost- 
ing about  3  cents  per  dozen: 

Pancakes. 

Cost. 

3  cups  buttermilk $0.0282 

1  large  teaspoonful  soda 0007 

y2    teaspoonful   salt.. 0002 

2  cups  flour 0282 

1  T  sweet  milk 0017 

Stove  heat  about  15  minutes...     .0190 

About  1  quart  of  batter. ...  .$0.0780 

Makes  about  25  pancakes. 

Dissolve  soda  in  a  little  warm  wa- 
ter and  add  to  the  milk.  Then  add 
salt  and  gradually  beat  in  the  flour; 
when  smooth  batter  is  made,  beat  in 
Sweet  milk  and  bake  on  a  hot  griddle. 
— Mrs.  Minard. 

Sour   Milk   Pancakes. 

Cost. 

1   c   sour   milk $0.0063 

1  t  soda 0007 

Vz  t  salt 0002 

1  t  sugar 0008 

%    c    flour 0106 

Gas,   15   minutes 0190 

12  cakes  cost $0.0376 

Mix  all  dry  ingredients,  dissolve 
soda  in  milk  and  beat  well.  If  neces- 
sary thin  with  water.  By  adding  y2 
cup  chopped  corn  or  cooked  rice  and 
using  Mapeline  syrup  you  have  a  de- 
licious breakfast  dish. — Mrs.  Welch. 

Farm  women  make  buttermilk  pan- 
cakes, and  never  dream  of  adding  an 
egg  or  baking  powder,  etc  Truly,  I 
never  put  an  egg  or  a  teaspoonful  of 
baking  powder  in  pancakes  in  my 
whole  life.  Here  are  some  of  my 
recipes  as  near  as  I  can  figure  them 
out  here  at  my  desk.  (That  is  the 
best  I  can  do  now,  as  I  haven't  time 
to  make  them). 

Sour  Milk  or  Buttermilk  Cakes. 

Cost. 

1%   c  flour 0176 

%    t   salt 0002 


2   t  soda 0014 

Fuel,  gas,  15  minutes 0190 

For  1  quart  batter $0.0763 

Your  sour  milk  may  be  thick  or 
thin^that  will  make  a  difference  in 
the  flour  you  will  need — and  your 
family  may  like  delicate,  thin  pan- 
cakes or  hearty  thick  ones,  which  will 
also  make  a  difference  in  the  amount 
of  flour  needed.  You  can  use  any 
flour,  buckwheat,  whole  "wheat,  gra- 
ham, cornmeal,  white  flour,  etc.,  or, 
what  I  always  use,  a  combination  of 
various  flours  and  leftovers,  soaked 
bread  crumbs,  cold  pancakes  left  from 
yesterday  soaked  up  in  hot  water  and 
mashed  fine;  the  rinsings  of  the  mo- 
lasses cup  or  syrup  pitcher;  the  scrap- 
ings from  the  bread  board,  an  extra 
egg  yolk,  the  little  dab  of  oatmeal  left 
from  breakfast,  the  mashed  cold 
mush,  a  broken  cookie  or  piece  of 
sponge  cake,  a  few  tablespoonfuls  of 
milk — the  enumeration  is  endless,  just 
what  you  happen  to  have  left  over  in 
the  line  of  breads  or  meals  or  sugars 
or  milks  of  any  kind.  The  "trick"  is 
— and  it  is  a  trick  that  can  only  be 
learned  by  practice — it  is  in  adding 
just  the  right  amount  of  perfectly 
dissolved  soda,  no  more,  no  less.  No 
recipe  can  give  this,  for  it  depends  on 
how  sour  your  milk  was  to  begin 
with,  and  how  much  it  has  soured  by 
being  in  a  warm  or  cool  place  since 
your  pancakes  were  mixed.  As  many 
years  as  I  have  made  pancakes  I 
never  bake  them  at  any  time  without 
putting  in  a  little  soda,  and  baking  a 
little  to  try,  and  adding  more  as 
needed,  etc.  It  is  a  "cut  and  try" 
method  and  somewhat  tedious,  but  I 
don't  see  how  you  can  make  perfect 
pancakes  without.  Perhaps  right 
here  is  the  reason  so  many  women 
use  baking  powder  and  eggs — it  is  so 
much  easier,  and  they  are  so  busy; 
but  that  is  our  business  just  now,  to 
take  the  longer  and  more  painstaking 
road  if  it  is  the  road  to  economy. 

Another  thing,  be  sure  to  "set"  your 
cakes  the  night  before,  and  beat  them 
thoroughly,  and  they  are  more  appe- 
tizing to  be  a  little  salt.  Don't  let 
them  get  very  cold  in  winter,  and 
warm  the  batter  a  little  before  you 
start  baking.  I  know  I'm  saying  too 
much  about  so  simple  a  thing,  but  so 
few  women  seem  to  know  how  to 
make  good  and  economical  pancakes, 
and  it  is  these  little  things  that  count. 

If  you  haven't  the  sour  milk  or  but- 
termilk, and  don't  care  to  buy  it,  you 
can  "set"  your  cakes  just  as  well  with 
half  a  yeast  cake  in  warm  water  and 
flour,  etc.  They  won't  be  very  good 
till  the  second  morning,  but  are  near- 
ly as  good  as  the  others  after  that. — 
Aunt  Prudence. 


The    Conservation 
of    Meats 

Meats  to  be  Conserved 

Beef,  Veal,  Mutton,  Lamb  and  Pork 
in  all  forms 

These  Are  Conserved 


II.     By  Restricted  Use,  Cooked  with — 

First — Vegetable  Soups  and  Stews 
Second — Fish  and  Sea  Food 
Third — Poultry  and  Wild  Game 
Fourth — Cheese,  Nuts,  Cereal  Grains 
and  Pastes 

I.     By  Substitutes,  Using — 

First — Vegetables 

Second — Cereals,  Grains,  Pastes,  etc. 


Soups 


Some  Ancient  Recipes  for  Foreign  Soups. 

General  Directions  for  Making  Soups. 

Making  Soup  Stock — Stock  for  Consomme,  White  Stock,  Stock 
from  Beef  and  Chicken,  Stock  from  Bones,  Bay  Leaves. 

The  Use  of  Soup. 

Economical  Soup  Making. 

Western  Recipes  for — 

Vegetable  Soups 
Bean  Soups, 
Tomato  Soups 
Celery  Soup 
Cream  of  Cauliflower 
Cabbage  Soup 
Potato  Soup 
Carrot  Soup 
Split  Pea 
Salsify  Soups 

Fish  Soups — Salmon,  Herring  and  Halibut. 
Peanut  Soups. 
Beef  Soup. 


The  Soups  Our  Ancestors  Made 


Dear  Friends:  A  few  days  ago  I 
came  across  a  quaint  little  book 
called  "With  a  Saucepan  Over  the 
Sea,"  made  up  of  the  origin  and  his- 
tory of  much  of  our  cooking,  and  it 
is  so  interesting  I  am  going  to  copy 
a  little  of  it  today,  and  a  few  soups, 
centuries  old,  which  I  will  not  try  to 
figure  out  in  costs,  as  their  interest 
to  us  is  not  in  the  cost,  but  in  the 
antiquity  of  the  recipes. 

The  author  says:  "Kings  and 
queens,  brave  and  fair,  have  supped 
on  these,  or  have  gone  to  battle  or 
execution,  thus  and  so.  Starving 
peasants,  lending  glory  to  monarchy, 
through  taxation  and  service,  have 
invented  certain  soups  and  ragouts  to 
eke  out  a  sad  and  miserable  life. 
Some  dishes  are  peculiar  to  countries 
as  a  whole,  their  origin  being  ob- 
scure, although  each  was  once  known 
to  a  city  or  village  or  even  a  family, 
who  kept  it  inviolate  for  centuries, 
and  old  housewives  with  manuscript 
books  cherish  recipes  transmitted 
through  generations. 

"To  anyone  fond  of  good  cooking 
it  is  fascinating  to  see  what  Marie 
Stuart,  Napoleon,  Marie  de  Medici, 
Louis  XIV,  Henry  of  Navarre,  or  Joan 
of  Arc,  ate.  For  what  we  eat  we  be- 
come; and  food  forms  faces,  even  aa 
the  prevalent  fashions  of  thought  or 
dress  mold  the  features  and  charac- 
ter." 

(This  last  is  interesting  to  consider 
— but  the  facts  are  that  people  who 
eat  the  same  food  are  totally  dissim- 
ilar. Yet  perhaps  the  national  pre- 
eminence of  certain  dishes  dees  influ- 
ence the  national  characteristics  of 
people — or  even  of  localities.  Do  you 
suppose  that  Boston  baked  beans  can 
be  what  makes  the  people  of  Boston 
so  superlatively  wise — or  do  they  get 
from  them  their  peculiar  accent?  In 
regard  to  the  last  statement  quoted 
from  the  book,  I  think  we  older  peo- 
ple have  all  realized  during  the  last 
six  or  seven  years  that  the  prevailing 
fashions  in  dress  were  influencing  the 
character  of  our  young  girls,  and  con- 
sequently the  boys  as  well — but  I 
promised  never  to  talk  about  the 
fashions,  so  we  will  return  to  these 
quaint  old  soups.) 

Cocka  Leekle   (Scotland). 

This  is  the  oldest  recipe  known,  as 
it  dates  back  to  the  14th  century. 
Wash  and  trim  one  dozen  leeks,  cut 
them  in  pieces  half  an  inch  long,  dis- 
carding roots  and  tops;  then  fry  them 
in  one  ounce  of  butter,  with  two 
stalks  of  celery  and  one  carrot,  cut 
fine.  When  brown,  but  not  burnt,  add 
1%  cups  of  chicken  broth  and  one  cup 
of  cooked  chicken,  cut  into  dice.    Sim- 


mer, covered,  two  hours;  then  add 
salt,  pepper  and  yolk  of  an  egg, 
blended  with  a  little  of  the  broth, 
first,  before  adding  to  the  soup. 

Queen    Sonp. 

This  is  said  to  have  been  invented 
for  Marie  Stuart  by  the  royal  cook 
when  she  lived  in  France  as  dauphi- 
ness.  It  was  a  favorite  with  both 
Victoria  and  Napoleon  Bonaparte. 
Cook  2  large  onions  with  2  pieces  of 
celery,  both  cut  up,  in  2  ounces  of 
butter.  Add  some  parsley,  thyme,  and 
a  bay  leaf,  1  chicken  cut  into  joints, 
and  2  quarts  of  water.  Simmer  for  4 
hours.  Take  out  the  chicken,  cut  the 
meat  off  the  wings  and  breast  into 
dice,  and  keep  the  dark  meat  for  cro- 
quettes or  salad.  Chop  1  dozen 
blanched  almonds,  the  yolks  of  2  hard 
boiled  eggs  and  2  slices  of  bread 
soaked  in  milk.  Pound  these  with  the 
meat  and  press  through  a  sieve;  add 
to  the  soup,  strained,  1  cup  of  boiling 
cream  or  rich  milk,  salt,  pepper  and 
nutmeg.     Serve  at  once,  hot. 

Sonp  Bonne  Feninie   (Provincial 
France). 

This  is  the  broth  of  the  farmer  and 
peasant's  wife,  wholesome  and  nour- 
ishing. Wash,  dry  and  cut  up  2  large 
lettuces,  1  pound  of  sorrel  and  1  pound 
of  spinach.  Add  1%  quarts  of  good 
white  stock  and  simmer,  with  % 
pound  of  butter,  2  onions  and  2  car- 
rots, for  one  hour.  •  Add  a  blending  of 
1  ounce  of  butter,  1  ounce  of  flour, 
the  yolks  of  2  eggs  and  a  cup  of  boil- 
ing milk,  salt  and  pepper.  Press 
through  a  sieve  and  serve  with  crou- 
tons. 

Liver  Soup    (Poland). 

Cut  %  pound  of  liver  into  slices, 
add  a  spoonful  of  flour,  1  ounce  of 
butler  and  1  onion,  cut  fine.  Fry  this 
and  then  pound  it,  add  three  slices  of 
stale  bread,  in  crumbs,  salt  and  pep- 
per and  three  pints  of  brown  stock. 
Boil  20  minutes,  press  through  a 
sieve,  add  yolk  of  1  egg  and  some 
chopped  parsley,  and  serve  at  once. 
Calf's  Head  Soup  (Recipe  of  the  Hotel 
Star  and  Garter,  Richmond,  England). 

Parboil  and  bone  a  calf's  head.  Put 
the  bones  and  the  meat,  cut  up,  in  4 
quarts  of  water  with  1  ounce  of  flour, 
salt,  pepper,  a  bay  leaf,  some  parsley, 
a  clove,  1  carrot  and  1  onion.  Cook 
four  hours,  take  out  the  bones,  cut 
the  meat  into  dice,  strain  the  soup, 
and  the  meat,  3  hard-boiled  eggs, 
sliced,  1  dozen  poached  force-meat 
balls,  made  of  some  meat,  bread 
crumbs,  herbs  and  egg,  and  1  lemon, 
cut  in  slices.     Serve  at  once,  hot. 


74 


TELEGRAM  CONSERVATION  COOK  BOOK. 


Pepper   Pot. 

This  dish  is  peculiar  to  Spain,  but 
it  was  imported  to  Jamaica,  whence 
the  negroes  took  the  recipe  north.  In 
Philadelphia  there  are  several  small 
restaurants,  kept  by  darkies  who  are 
famous  for  pepper  pot. 

To  3  quarts  of  water  add  1  pint  of 
vegetables,  cut  up,  any  kinds,  mixed, 
you  happen  to  have,  in  equal  parts, 
using  beans,  peas,  celery,  carroty,  on- 
ions, rice,  lettuce,  etc.,  also  potatoes; 
add  1  pound  of  mutton,  1  pound  of 
salt  pork  and  1  pound  of  honeycomb 
tripe,  cut  up  and  fried  in  butter  or 
suet,  .1  bay  leaf,  1  clove,  parsley, 
thyme  and  sweet  marjoram.  Cook, 
closely  covered,  three  hours.  Set  aside 
to  cool,  remove  the  fat,  thicken  with 
flour  and  butter  and  yolk  of  an  egg, 
add  salt  and  pepper,  and  serve  very 
hot. 

Lenten    Broth    (as    Made    in    the    Con- 
vents of  France  and  Austria). 

Cook  2  pounds  of  flounders  or  any 
white  fish,  cut  up,  with  1  carrot,  1 
onion,  1  turnip,  2  pieces  of  celery  and 
a  bunch  of  herbs,  with  1  quart  of  wa- 
ter, for  2  hours.  Take  out  the  fish, 
remove  skin  and  bones  and  put  the 
fish  back  again,  add  1  pint  of  boiling 
milk,  mixed  with  flour  and  butter,  the 
yolk  of  an  egg  and  juice  of  a  lemon, 
salt,  pepper  and  nutmeg.  Press 
through  a  sieve  and  serve  hot. 

Tehi    (Russian   Soup). 

Make  1  lb.  of  sausage  meat  into 
small  balls  and  fry  them  brown.  Chop 
2  large  onions  and  the  heart  of  a  cab- 
bage, fry  them  in  butter  or  suet,  add 
2  ounces  flour,  salt,  pepper,  parsley, 
and  3  pints  of  stock.  Cook  1  hour, 
add  the  sausage  balls  and  1  glass  of 
tarragon  vinegar. 


Creey  Soup    (Flanders). 

The  Prince  of  Wales  always  eats 
a  bowl  of  this  every  26th  of  August, 
in  memory  of  his  ancestor,  the  Black 
Prince,  and  the  battle  of  Crecy: 

Wash,  scrape  and  slice  12  fine 
young  carrots,  cook  in  1  ounce  of  but- 
ter with  1  spoonful  of  chopped  ham 
or  bacon,  1  onion,  1  turnip,  a  bay  leaf, 
parsley  and  sweet  marjoram.  Stir 
while  cooking,  add  1  quart  of  stock, 
simmer  2  hours.  Press  through  a 
sieve,  add  salt,  pepper  and  nutmeg 
and  croutons. 

Cucumber  Soup    (Greece). 

Peel  4  large  cucumbers,  slice  them 
and  remove  the  seeds.  Fry  with  1 
ounce  of  butter,  add  salt,  pepper,  a 
blade  of  mace,  1  pint  hot  milk,  and  1 
quart  white  stock.  Cook  iy2  hours. 
Thicken  with  flour  and  butter  and 
press  through  sieve. 

Turnip  Soup   (Northern  Italy). 

Pare,  slice  and  fry  1V6  quarts  of 
turnips  with  1  tablespoonful  sugar,  2 
ounces  butter  and  2  ounces  flour.  Add 

1  pint  of  tomatoes,  parsley,  bay  leaf 
and  thyme.  Simmer  1  hour,  press 
through  a  sieve.  Add  1  cup  of  hot 
beef  stock  and  a  tablespoonful  of 
grated  cheese,  salt  and  pepper. 
Potage  Reunion  (Invented  for  a  Ban- 
quet of  a  Peace   Congress). 

Boil    1    pound    of   cooked    salmon    in 

2  quarts  of  white  stock  for  y>  hour. 
Add  salt  and  pepper  and  a  blending  of 
1  cup  of  milk,  some  flour,  butter  and 
yolk  of  an  egg.  Cook  carefully  10 
minutes  longer;  add  1  tablespoonful 
chopped  parsley,  a  little  nutmeg  and 
salt.  Press  through  a  sieve,  add  2 
dozen  small  cooked  oysters  and  serve 
at  once. 


Making  Soups  Now 


Some  simple  fundamental  directions 
for  soup  making  in  general  may  be 
acceptable  to  some  of  the  younger 
housekeepers.  Nothing  is  more  eco- 
nomical and  nourishing  than  good 
soup,  and  it  is  so  easy  to  make  if  a 
very  few  underlying  principles  are 
understood. 

First  the  utensils:  The  juices  of 
meat  are  acid,  hence  it  is  not  desir- 
able to  use  either  a  tin  or  an  iron 
kettle.  Granite  or  aluminum  is  best. 
It  should  be  large  enough  to  allow 
boiling  and  skimming  and  have  a 
tight-fitting  cover. 

Clear  soup  is  strained  through  a 
colander,  then  through  a  fine  wire 
sieve,  then  through  double  cheese 
cloth,  if  desired. 

Always  use  cold  salted  water,  and 
let  the  meat  soak  to  extract  the  juice; 


heat  and  cook  very  slowly  for  the 
same  reason. 

Much  nourishment  is  left  in  the 
meat  after  all  the  juices  are  extracted 
and  it  should  always  be  chopped  or 
ground  and  used  for  hash,  curries, 
meat  balls,  pressed  meats,  etc. 

In  skimming  the  soup  stock  you 
skim  off  the  coagulated  albumin, 
which  has  a  food  value  and  is  lost. 
This  is  to  make  the  soup  clear  and 
is  done  for  looks  only.  The  albumin 
is  as  clean  and  good  as  any  other  part 
of  the  soup,  and  is  used  in  all  but  the 
clear   soups. 

Soups  may  be  classified  as:  First, 
those  containing  considerable  nour- 
ishment, as  thick  milk  soups;  second, 
the  clear  soups  containing  vegetables, 
moderately  nourishing;  third,  the  thin 
clear  soups,  containing  the  stimulat- 
ing   elements    of     the     beef;     without 


MAKING  SOUP  STOCK. 


nourishment,  as  stock,  consomme, 
bouillon,  and,  fourth,  the  cold  fruit 
soups,  used  only  in  the  summer  at 
the  beginning-  of  a  luncheon;  but 
these  are  rather  heavy  and  unhy- 
gienic, and  little  used  by  ordinary 
housewives.  The  perfectly  clear  soups 
and  those  containing  bits  of  vege- 
tables are  fashionably  used  for  din- 
ner .soups,  while  the  milk,  or  so- 
called  "cream"  soups  are  more  often 
used  for  luncheon  or  supper  where 
their  nourishment  is  a  decided  factor 
of  the  meal  while  soup  that  begins  a 


dinner,  of  course,  is  not  expected  to 
contain   as   much   nourishment. 

Mrs.   Rorer  says: 

"A  clear  soup  is  made  either  from 
fresh  meat  or  from  the  bones  from 
cooked  meats.  The  latter  method  is 
recommended  to  those  who  wish  to 
live  well  and  economically." 

Bouillon  is  a  light,  clear  soup  served 
in  cups  at  the  beginning  of  a  lunch- 
eon. 

Consomme  is  the  most  expensive 
and  most  tasty  of  all  clear  soups;  it 
is  always  used  as  a  dinner  soup. 


Making  Soup  Stock 


Soup  stock  is  called  "the  founda- 
tion of  all  clear  soups,  and  the  very 
life  and  essence  of  all  meat  sauces." 
To  make  a  perfectly  clear  stock  use  a 
shin  of  beef,  meat  and  bone  in  pro- 
portion of  one  pound  of  meat  to  half 
a  pound  of  bone.  Wipe  it  carefully 
with  a  damp  cloth;  cut  the  meat  from 
the  bone  and  then  into  small  blocks 
or  pieces.  Put  into  the  stock  kettle 
two  tablespoonfuls  of  sugar  and  one 
sliced  onion;  stir  over  a  hot  fire  until 
the  onion  and  sugar  brown  and  burn. 
Throw  in  the  meat,  keeping  the  ket- 
tle still  quite  hot;  shake  and  stir  the 
meat  until  it  seems  slightly  scorched, 
then  add  the  bones  that  have  been 
well  cracked,  and  five  quarts  of  cold 
water;  cover  the  kettle,  bring  slowly 
to  boiling  point  and  skim.  Push  the 
kettle  now  over  a  moderate  fire  where 
it  will  just  bubble,  not  boil,  for  three 
hours.  At  the  end  of  this  time  add 
one  onion,  into  which  you  have  stuck 
12  whole  cloves,  a  bay  leaf,  a  sliced 
carrot,  a  few  green  tops  of  celery  or 
a  half  teaspoonful  of  celery  seed,  and 
a  saltspoonful  of  pepper.  Cover  and 
simmer  gently  for  another  hour. 
These  vegetables  may  be  saved  and 
used  for  puree.  A  wire  vegetable  ball 
is  a  convenience.  Now  strain  the 
stock  and  set  it  aside  to  cool.  When 
cold  remove  every  portion  of  fat  from 
the  surface,  and  it  is  ready  for  use. 
If  carefully  made  this  will  be  clear, 
brown,  transparent,  and  when  cold  a 
thick  jelly.  The  meat  that  is  strained- 
from  the  stock  must  not  be  thrown 
away,  but  put  aside  for  making 
pressed  meats,  meat  balls,  etc. 

Stock   for   Consomme. 

This  is  made  same  as  above  except 
that  a  shin  of  beef  and  a  "knuckle" 
or  shin  of  veal  are  both  used,  and 
treated  same  as  given  for  stock. 

White   Stock. 

This  is  a  term  given  to  stock  made 
from  veal  or  chicken  alone.  The 
bones  of  roasted  veal  may  .be  used, 
with  cracked  chicken  bones,  or  a  fowl 
and  knuckle  of  veal  may  be  purchased 
for  a  large  entertainment. 


Stock  from  Beef  and  Chicken. 

This  is  one  of  the  finest  of  all 
stocks.  Purchase  a  fowl  that  can  be 
used  as  a  boiled  fowl  for  dinner;  draw 
and  truss.  Put  the  sugar  and  onion 
into  the  kettle  as  directed  for  stock. 
Cut  the  meat  from  the  shin  of  beef 
into  blocks;  put  it  into  the  kettle  un- 
til seared;  then  add  the  bones. 

Arrange  the  chicken  so  that  it  will 
rest  on  these  bones,  add  five  quarts  of 
cold  water,  bring  to  boiling  point  and 
skim.  Simmer  gently  until  the. chick- 
en is  tender,  then  take  it  out  for  use. 
Continue  cooking  the  stock  for  at 
least  three  hours;  season  and  finish 
as  in  stock  recipe. 

Stock  from  Bones. 

The  economical  housewife  saves 
every  bone  left  from  the  center  of. 
steaks,  the  bones  from  roasts,  the 
carcasses  of  poultry  and  the  liquid 
in  which  they  have  been  boiled  for 
the  usual  household  stock  for  every- 
day soups.  Crack  all  bones,  cover 
with  cold  water  and  simmer  gently 
for  four  hours.  At  the  first  boil, 
skim;  at  the  end  of  the  third  hour 
add  the  flavorings  as  in  plain  stock. 
Select  ironing  or  baking  days  for 
making  stock  when  you  use  a  wood 
stove  to  utilize  heat.  Stock  may  be 
kept  in  summer  four  or  five  days; 
in  winter  10  to  12  days.  The  greatest 
essentials  to  keeping  stock  are:  First, 
the  removal  of  the  fat;  second,  it 
must  be  cooled  quickly  after  it  is 
made.  It  will  keep  longer  if  vege- 
table flavorings  are  omitted,  adding 
salt   and   pepper   only. 

Bay   Leaves. 

I  wonder  how  many  people  know 
that  bay  leaves,  so  universally  used 
in  soup  and  in  other  seasoning,  grow 
luxuriantly  in  Oregon.  Reference 
books  give  the  bay  tree  as  growing 
in  the  United  States  only  in  some  of 
the  southern  states,  but  the  bay 
leaves  I  am  using  now  I  picked  on 
the  banks  of  the  Rogue  river,  where 
literally  thousands  of  these  trees 
"flourish  like  a  green  bay  tree."  But 
it  is  only  out  in  the  Galice  country, 
15  miles  west  of  Grants  Pass. 


7fl 


TELEGRAM  CONSERVATION  COOK  ROOK. 


The  Soup  Course 

In     regard     to     cutting     down     on  For  2  quarts   (8  c)   of  chicken  soup 

courses,    lessening    the    expense    of    a  made  as  a  by-product, 

meal,    I    do    not    believe    it    does — but  Or    a    little    over    3-10    of    a   cent   a 

quite  the  reverse  in  our  middle  class  cupful. 

families,  where  soup  is  used  as  part  Mrs  RQrer  says:  "Chicken  soup 
of  our  food,  and  not  as  an  "appetizer"  should  always  be  made  as  a  by-prod- 
or  stimulant  of  a.  jaded  appetite,  as  a  uct  wnen  stewing  a  chicken.  In  boil- 
consomme  often  is  in  dinners  of  the  ing-  meat  we  use  boiling  water,  with- 
very  wealthy.  out  salt;   in   making  soup   we  invari- 

Again,  if  people  waste  part  of  each  ably  use  saited  cold  water  and  heat 
course  it  would  cost  more  to  have  slowly  to  extract  the  juice  of  the 
many  courses,  but  if  all  of  each  meat.  But  in  this  case  the  chicken 
course  is  eaten — or  utilized  for  some  must  be  put  on  in  boiling  water  to 
later  meal,  I  believe  a  five  or  six-  retain  the  flavor  and  make  it  palat- 
course  dinner  may  be  cheaper  than  a  able  A  weaker  soup  will  result,  but 
one  or  two-course.  Every  person  vve  have  the  addition  of  starchy  food, 
needs  and  eats  a  certain  quantity  of  etc  _  t0  increase  its  food  value." 
food  for  meat  and  vegetable  course,  Select  a  fowl  a  year  or  two  old  and 
and  usually  some  kind  of  dessert  any-  prepare  for  cooking;  put  it  into  the 
way— and  all  workingmen's  families  gQup  kettle  and  cover  with  three 
need  this  as  well  as  richer  people—  quartg  of  boiling  water;  bring  to  the 
but  if  a  cupful  of  light  soup  be  taken  boiling.  point  and  push  it  to  the  back 
first,  and  a  little  green  vegetable  with  t  Qf  the  gtove  tQ  simmer  for  an 
French  dressing  between  the  meat  hour  and  a  half  Then  add  an  onion, 
course  and  the  dessert,  they  will  take  a  carroti  a  bay  leaf>  a  saltspoon  of 
the  place  of  just  that  much  of  the  celery  seed  or  chopped  celery,  a  tea- 
heavy,  expensive  meat  course,  or  the  spoonful  of  sait  and  a  saltspoonful  of 
expensive  dessert,  and  make  a  more  pepper.  when  the  chicken  is  done  re- 
desirable  meal  at  a  less  cost.  All  move  it  and  it  might  be  well  seasoned 
authorities  agree  that  most  people  eat  and  browned  in  tne  0ven,  or  fried  in 
too  much  solid  food.  When  they  sat-  drippings  before  being  sent  to  the 
isfy  their  appetite  on  meats  and  rich  table 

vegetables  and  sweets  they  overload  •                   is  nQt  tQ  fee  uged  untn 

their  digestive  organs      A  light  soup  the    next    d          gave    al,    the    chlcken 

and  crisp  green  vegetables  help  sat-  bo           and    a(M    th          crackedi    with 

isfy   the   appetite   at   a   very    trifling  scraps   0f   chicken    remaining   to 

cost  and  save  people  from  overloading  gou        Nqw  le(.  the  gtcck  gImmer 

their  stomach  with  such  hearty  food.  u            it     .g     reduced     t0     about     two 

So    I    believe    that    soups    and   salads  t     then         gg  the  goup  through  a 

help  m  economy  and  health  both,  and  colander    then   through   a   fine   sieve, 

using  them  with  your  dinner  you  can  rejecting.  all  the  carrot  at  first.     Re- 

iessen  the  portion  served  to  each  per-  turn  jt        the             ketu     add  the  Hce 

son  of  meats  and  vegetables  and  des-  and   cook   unU1   it   .g   done      A(Jd   the 

serts.    .                   .    .          „,      ._.      .  __  flour  rubbed  smooth  with  a  little  of 

For  instance,  let  us  illustrate  how  ,          . 

Cheap  a  deliciOUS   and   nourishing   SOUP  *    „     "„     a"       *™Tn«r    ri«    with     vm,r 

r     ,     ■u..  ,v,„  „,„«.v,~^   ~e  n»a  If  you   are   serving  rice   with   your 

can  be>  made  by  this  method  of  pre-  cMc£n  fQp  dinner>  you  can  uge  %  cup 

paring.  of  bread  crumbs  instead  of  rice  in  the 

Chicken   Soup.  soup  and,  of  course,  it  can  be  added 

Cost.  if   you    think    it   is    not   rich    enough, 

A    3% -lb.    chicken,    cooked    for  but  it  wIH  be  good  ag  it  is.     you  will 

dinner,  soup JfU.uouu  ..   ..       nourisv,ment  0f  the  chick- 

3  quarts  boiling  water 0000  &et.  an  tne  nourishment  or  tne  cnicK 

1  medium  sized  onion  (ViC) 0062  en  in  the  soup  and  meat  together,  and 

1  bay  leaf 0001  the  extra  water  will  make  a  satisfy- 

1   T  cut  celery    (from   tops   re-  ing    bulk,    without    overloading    the 

jected  for  table) 0000  stomach,  as  we  are  so  prone  to  do  in 

1  small  carrot  (2  T) 0020  company  dinners. 

1  t  salt 0003 

i4t  fllpupre.r.•.•.■.•.•.•.•.•.•.'.•.■.'. :::::::  :88o9  our  own  recipes. 

^4  c  rice •.•     -0078  Here     are     some      Portland      soup 

Fuel      (after     the     chicken     is  recipes    which    seem   very    good     and 

cooked)  iy2  hours  simmering     .0060  economical,  costing  2  cents  cr  less  per 

Cost   $0.0254       Plate: 

One  of  the  Great  Features  of  The  Telegram— 
the  Woman's  Page 


THE  SOUP  COURSE. 


Vegetable  Soup. 

Cost. 

Soup  bone $0.1000 

%  pint  tomatoes 0267 

1  carrot   (  V2c) 0075 

1  medium  onion   (%c) 0125 

1  slice  cabbage,  or  chopped  cel- 
ery (1  T) 0006 

3  medium  potatoes 0188 

1  t  chopped  parsley 0000 

V2  c  rolled  oats,  or  rice 0082 

3  t  salt 0009 

%  t  pepper 0063 

Gas  for  simmering-  5  hours 0200 

3  quarts $0.2015 

Cost  per  quart,  6  2-3  cents. 
Cost  per  cupful,  1  2-3  cents. 

Put  soup  bone  on  in  4  quarts  cold 
water,  place  on  simmerer  and  cook 
about  5  hours.  If  there  is  much 
grease  allow  to  cool,  remove  grease 
and  use  for  frying  purposes.  When 
the  meat  has  been  boiling  1%  hours, 
add  the  tomato.  Add  rolled  oats  the 
last  hour  of  cooking,  and  vegetables 
run  through  grinder  half  hour  before 
serving;  also  salt  and  pepper  at  this 
time.  The  parsley  should  be  added 
just  before  serving.  The  meat  I  use 
in  making  hash. — Mrs.  L.  M.  Welch, 
1351  East  Lincoln  street. 

"Vegetable  Soup  Without  Meat. 

Cost. 

1  lb.  potatoes $0.0250 

y*   c  onion 0125 

1/2   c  celery 0071 

1  c  turnips 0125 

1  c  carrot 0150 

1  c  cabbage 0094 

1  lb.  tomatoes 0500 

iy2  t  salt 0005 

%   t  white  pepper 0010 

3  sprigs  parsley 0000 

1  small  pinch  summer  savory..     .0001 
Sweet  marjoram,  if  available..     .0001 

Gas,  to  simmer  2  hours 0080 

Water  to  cover  well.     Use  that 

in  which  vegetables  have  been 
boiled  if  convenient. 

2  Ms    quarts   soup,  .10   cups $0.1446 

A  large  cup 0144 

Wash  and  peel  vegetables  and  chop 
very  fine;  put  all  on  stove  in  cold 
water,  cover  tight.  Simmer  two  hours. 
— Mrs.  A.  L.  Veazie,  695  Hoyt  street. 


Vegetable  Soup. 

(Second  Prize.) 

Cost. 
2  cups  carrots,  diced $0.0300 

1  cup  onions,  diced 0167 

1  cup  potatoes,  diced 0100 

2  cups  cabbage,  diced 0176 

1  cup  turnips,  diced 0125" 

1  cup  tomatoes,  diced 0332 

2  t  salt 0006 

3  quarts  water 0000 

2  hours  very  low  gas  (simmer- 
ing)     0080 

4  quarts  soup  cost $0.1286 


1  quart  costs  3%  cents  and  1  cup- 
ful less  than  1  cent. 

Prepare  and  dice  all  of  the  above 
vegetables.  Put  in  a  kettle  and  add 
the  salt  and  water.  Cook  over  a  low 
fire  for  two  hours.  This  soup  being 
made  without  stock  of  any  kind,  is 
very  economical  and  will  be  found 
especially  attractive  and  appetizing 
when  served  with  a  little  chopped 
parsley  sprinkled  on  top. — Mary  A. 
Morrison,  752  Montgomery  Drive. 

White  Bean  Soup. 

Cost. 

1  lb.  white  kidney  beans $0.1500 

Yi  lb.  onion 0100 

V2  pint  rich  milk 0300 

3  t  salt  and  cloves 0100 

1  egg   0400 

Fuel,  2  hours  (Ms  use  of  stove)     .0300 

Cost  of  3  quarts $0.2700 

Cost  of  1   quart,   9   cents;   1   cupful, 

2  %   cents. 

Soak  beans  over  night,  pour  off  wa- 
ter, place  in  double  boiler  with  onion 
with  cloves  stuck  in  it.  When  both 
are  very  tender  put  through  colander. 
Add  salt  an<j  milk,  reserving  a  bit  of 
milk.  When  almost  boiling,  add  wa- 
ter enough  to  make  required  quan- 
tity. Then  add  well  beaten  egg  added 
to  remainder  of  milk  and  serve  very 
soon  with  croutons  made  of  stale 
bread. — Mrs.  Kittie  Goodall  Turner, 
Box  12,  Route  3,  Corvallis,  Or. 

Bean  Soup    (With   Meat). 

Cost. 
1    pint    navy    beans    (%    lb.    at 

15c)    $0.1125 

1  t  soda 0007 

5c  worth  pickled  pork 0500 

2  t  salt 0006 

1-16  t  cayenne  pepper 0005 

Dash   paprika    0001 

Gas,  simmering  3  hours 0120 

Cost    $.01764 

Bring  beans  and  soda  to  the  boil- 
ing point.  Drain  and  rinse  well.  Then 
put  on  in  3  quarts  of  cold  water,  add- 
ing the  pork  scored  through  the  rind 
in  several  places.  Cook  on  simmerer 
about  3  hours,  or  preferably  in  fire- 
less  cooker.  When  nearly  ready  to 
serve  dip  out  about  1  cup  of  the 
cooked  beans  and  rub  through  a 
coarse  sieve,  allowing  the  puree  to 
drop  into  the  soup  and  rejecting  the 
hulls.  Stir  well  and  serve  with  crusts 
of  bread  diced  and  browned  slightly. 
3V2  quarts  cost  $0.1769,  1  cupfui  costs 
1*4  cents. — Mrs.  M.  B.  Rees. 

Lima  Bean   Soup. 

Soak    a    pint    of    dried    lima    beans 

over  night,  turn  off  water  in  morning. 

Put    3    pints    of    water    on    them    and 

boil  for  two  hours.     Then  rub  through 


78 


TELEGRAM  CONSERVATION  COOK  BOOK. 


colander.  Put  in  kettle  and  add  1 
pint  milk.  Mix  1  tablespoonful  of 
butter  with  1  tablespoonful  of  flour 
and  add  to  soup;  flavor  with  onion  or 
chopped  parsley,  salt  and  pepper.  The 
beaten  yolks  of  2  eggs  may  be  added 
if  you  have  them. — Mrs.  W.  W.  Will- 
iams. 

Dried  Bean   Soup. 

Cost. 

1   pint   beans - ?0-iI^ 

1  large  onion    minced  fine 01^5 

4  T  sweet  drippings  or  lard...      -0624 

3  T  flour 0027 

1  T  minced  selery  or  dried  cel- 
ery leaves 0027 

1  t  soda 0007 

i/2    t   pepper 0041 

2  t  salt 0006 

Gas  for  cooking,  medium  Y2  hr.  .0057 
Simmering,    4y2    hours .0019 

4  quarts  cost $0.2683 

1  quart  costs  6J/2  cents. 

1  cup  costs  1  7-10  cents. 

Parboil  beans  with  2  quarts  of  wa- 
ter and  1  teaspoonful  of  soda  for  20 
minutes.  Strain  through  colander, 
rinse  through  several  waters,  then 
put  on  to  boil  with  4  quarts  of  water. 
Place  on  simmerer,  cook  till  tender, 
about  3  hours,  add  celery  the  last 
hour  of  cooking.  Cook  the  onion  and 
drippings  in  stewpan  for  half  an  hour. 
Drain  the  water  from  the  beans  (save 
this  water),  and  put  them  in  stewpan 
with  the  onion,  then  add  the  flour  and 
cook  half  an  hour,  stirring  often.  At 
the  end  of  this  time  wash  fine  and 
gradually  add  the  water  in  which 
beans  were  boiled  till  like  thick 
cream.  May  then  rub  through  puree 
strainer,  add  salt  and  pepper  and  cook 
20  minutes  more. — Mrs.  Welch. 

Bean   Soup.  Cost. 

1   lb.  beans $0.2000 

Small  piece  of  bacon 0500 

1  large  onion  (  %c) 0125 

1%  T  salt 0012 

1  t  pepper ••••     .uu°3 

Heat  for  cooking  with  wood,  3 

hours    ( %   heat) -0357 

Cost  for  4  quarts $0.3121 

Cost  per  quart,  7%  cents;  per  cup- 
ful, less  than  2  cents. 

Wash  beans  well,  cover  with  cold 
water  and  let  come  to  a  boil.  Boil 
for  about  10  minutes  and  pour  off 
water,  which  takes  away  the  strong 
taste  of  the  beans.  Then  add  fresh 
cold  water  and  let  boil  briskly  for 
about  an  hour.  Then  cut  bacon  into 
small  pieces  and  add  to  the  soup.  Add 
water  until  you  have  about  4  quarts 
of  soup,  adding  more  as  it  boils  away. 
Let  simmer  about  2  hours,  add  salt 
and  about  15  minutes  before  serving 
cut  an  onion  in  small  pieces  and  add 
to  soup.  Add  pepper  and  paprika  if 
liked.  This  makes  a  delicious,  nour- 
ishing soup. — Mrs.  H.  H.  Minard,  1236 
Division  street. 


Tomato   Soup. 

Cost. 

1   c  tomatoes $0.0267 

1V2   c  milk 0403 

V2   c  water 0000 

1   T  corn  starch 0016 

1  T  butter 0156 

1    t   salt 0003 

14  t  pepper 0021 

1-3  t  soda 0002 

Gas,   20   minutes 0085 

Cost  for  21/2   pints $0.0952 

Cost  per  cup,  less  than  2  cents. 
Put  tomatoes  on,  and  when  tender 
strain,  add  to  it  the  butter,  pepper 
and  salt,  and  replace  on  fire.  Boil 
the  milk  and  water  in  a  separate  dish, 
add  the  corn  starch,  dissolved  with  a 
little  cold  milk.  When  both  mixtures 
are  boiling  hot,  add  one-third  tea- 
spoonful  soda  to  the  tomato,  stir  well 
about  five  minutes  or  just  to  boiling 
and  add  at  once  to  the  milk,  pouring 
gradually.  Remove  from  fire  at  once 
and  serve. — Mrs.  Lulu  M.  Welch,  1351 
East  Lincoln  street. 

Cream  of  Tomato  Soup. 

Cost. 

1   quart  cooked  tomatoes $0.1068 

1  T  minced  onion 0016 

1  quart  water 0000 

1   quart  milk 1070 

1  t  soda 0007 

2  t  salt 0006 

1/2  t  pepper 004  2 

1  T  butter 015C 

2  soda  crackers 0080 

Gas.    20    minutes,   slow   fire 0038 

For  12  persons $0.2483 

Each  plate  of  soup  costs  2  2-3  cents. 

Stew  tomatoes,  onions  and  water 
until  soft;  put  through  colander;  add 
soda,  allow  to  effervesce;  add  milk 
which  has  previously  been  brought  to 
a  boil,  and  salt,  pepper  and  butter. 
Just  before  serving  add  crackers 
crumbled  or  rolled. 

This  is  one  of  my  most  reliable 
recipes,  and  makes  a  delicious  soup, 
"good  enough  for  company." — Aunt 
Prudence. 

Cream  of  Celery  Soup. 

Cost. 
1  lb.  celery  leaves  and  outside 

stalk,  figured  at  half  price.  .$0.0333 
1   quart  milk $.1070 

1  T  butter 0156 

2  T  flour 0018 

1     hour    on     wood     stove,     half 

space  used    0204 

Cost,  2  quarts $0.1781 

One  quart  costs  9  cents,  or  2%  cents 
per  person. 

Cover  leaves  and  stalks  to  be  used 
'  with  cold  water,  simmer  until  tender 
or  about  4  0  minutes.  Put  through 
colander,  add  water,  if  necessary,  to 
make  one  quart.  Heat  milk,  add  flour, 
creamed  with  a  little  cold  milk.  Cook 
five  minutes.  Pour  into  celery  stock, 
add  butter  and  serve. — Mrs.  F.  N.  Tay- 
lor, 5511  Fifty-second  avenue  S.  E. 


THE  SOUP  COURSE. 


7!) 


Cream  of  Cauliflower  Soup. 

Cost. 
Cauliflower  leaves  and  core.  .  .$0.0000 
1    quart  milk   less   some   of   the 

cream     1000 

1  T  flour 0009 

1    T   butter 0156 

1  t  salt .0003 

Dash  of  cayenne  pepper 0001 

Gas    0041 

3  pints  or  6  cups  for $0.1210 

One  cup  costs  2  cents. 

Cook  the  finely  chopped  inner 
leaves  of  fine  cauliflower,  using  all 
tender  ribs  and  tender  core  of  large 
stem  in  about  1  quart  of  water  till 
very  tender,  simmering  in  uncovered 
vessel.  Rub  through  coarse  sieve. 
Melt  butter  in  double  boiler,  add 
fluor,  cook  a  moment,  adding  a  little 
of  the  milk  and  stirring  till  smooth. 
Then  add  the  rest  of  the  milk  and 
the  cauliflower  puree,  and  when  hot 
serve.     This  makes  about  three  pints; 

2  cents  per  cup. — Mrs.  M.  B.  Rees. 

Cabbage  Soup. 

Cost. 

1-3  lb.  lamb  shoulder $0.0500 

Liver  worth    0500 

V2    cup    onions 0125 

2  cups  chopped  cabbage 0188 

2    cups    potatoes 0200 

2   t  salt 0006 

2   T   flour 0018 

Gas,  medium   burner,   10  min...      .0033 
Simmering   burner,   2    hours 00S0 

2  quarts  soup  cost $0.1650 

1  quart  costs  8%  cents  1  cupful  2 
cents. 

Cut  lamb  in  small  pieces,  also  liver. 
Use  small  potatoes  and  onions  or  me- 
dium sized  ones  quartered.  Chop  cab- 
bage and  put  all  material  into  kettle 
together  with  salt  and  2  quarts  cold 
water.  Bring  to  a  boil,  then  dimmer 
for  two  hours.  Add  flour  made  into 
thin  paste  with  water.  Let  boil  up 
thoroughly  and  serve. — Mary  G.  Mor- 
rison, 752  Montgomery  Drive. 

Potato    Soup. 

Cost. 

1  pint  milk $0.0535 

1   pint   water 0000 

L    t   salt 0003 

V2  onion   (1  T) 0016 

L   bay   leaf 0001 

6  allspice 0001 

6    bacon   rinds 0010 

i  medium  potatoes   (1  lb.) 0200 

Fuel,  45  min.   ( %   stove  space..      .0107 

1  quart  costs $0.0823 

1  cupful  costs  2  cents. 

Put  potatoes,  cut  up  fine,  into  the 
boiling  water  with  onion  and  bacon 
rinds.  Cook  30  minutes,  then  add 
milk,  bay  leaf  and  allspice.  Let  sim- 
mer on  back  of  stove  the  remaining 
15  minutes.  When  the  soup  is  ready 
to  serve  add  salt  and  remove  bacon 
rinds  and  allspice. — Mrs.  E.  J.  Haw- 
kins,   Kalama,    Wash. 


Potato   Soup. 

Cost. 

8  medium  potatoes $0,400 

V2  pint  chopped  celery 0143 

4  T  minced  onion 0064 

1  T  butter  or  bacon  grease 0156 

1  T  flour 0009 

iy2    t   salt 0004 

Ms    t  pepper 0125 

1  t  minced  parsley 0000 

1  pint  milk 1070 

1  quart  water  in  which  vegeta- 
bles were  boiled 0000 

Gas,    y>    hour    medium,    1    hour 

simmering 0061 

Cost  for  2  quarts  soup $0.2032 

1  quart  costs  10  cents  1  cup  2% 
cents. 

Pare  potatoes,  cut  fine  and  put  in 
stewpan  with  celery  and  onion.  Cover 
with  boiling  water,  cook  30  minutes. 
Reserve  part  of  the  milk  to  mix  with 
the  flour,  heat  rest  in  double  boiler. 
When  hot  stir  in  the  flour  and  cook 
till  creamy.  At  the  end  of  30  min- 
utes drain  the  vegetables,  saving  wa- 
ter, and  mash  fine.  Gradually  add 
the  water  in  which  vegetables  were 
boiled,  return  to  fire,  add  salt  and 
pepper,  beat  with  an  egg  whisk  three 
minutes,  then  gradually  beat  in  the 
boiling  milk.  Add  butter  and  minced 
parsley  and  serve  at  once. — Mrs.  L.  M. 
Welch,  1351  East  Lincoln  street. 

Potato   Soup. 

This  is  a  very  inexpensive  yet  ex- 
cellent recipe  for  a  potato  soup  which, 
if  made  right,  almost  tastes  like  clam 
chowder,  though  there  are  neither 
clams  nor  bacon  in  it. 

Cost. 

1    lb.   potatoes $0.0200 

V2   lb.  onion   (finely  minced) .  . .      .0250 

1%   quarts  water 0000 

1    pint   sweet    milk    or    1-3    can 

condensed     milk    with    extra 

water    0535 

1  T  butter,  pearl  shortening  or 

other   good   fat 0156 

1  t  flour 0003 

2  t  salt 0006 

V8    t  pepper 0010 

Gas,  y2  hour   (medium  fire) 0057 

Cost  for  2  quarts  or  8  cups.  .$0.1217 
Cook  potatoes  in  iy2  quarts  water. 
While  potatoes  are  cooking,  fry  onion 
to  a  brown,  stirring  to  keep  from 
burning.  When  potatoes  are  done,  or 
in  about  20  minutes,  drain  off  water 
into  another  container  and  mash  po- 
tatoes fine.  Put  back  water:  strain 
if  desired.  Add  salt,  pepper,  milk  and 
hot  fried  onions.  Then  heat  whole 
again,  having  previously  added  thick- 
ening made  of  teaspoonful  flour. — 
Mrs.  George  E.  Moore,  1091  Michigan 
avenue. 

To  Make  Noodles. 

Two  eggs,  1  large  cupful  flour,  mix 
into  hard  dough,  then  roll  out  thin  as 
possible.  Cut  in  strips,  sprinkle  with 
flour,  place  strips  together  and  cut  as 


80 


TELEGRAM  CONSERVATION  COOK  BOOK. 


fine  as  possible.  They  can  be  cooked 
in  boiling-  water  with  a  little  butter 
and  salt  or  with  beef  or  chicken,  etc. 
Season  with  nutmeg-.  —  Mrs.  Nat 
Smythe. 

Cream  of  Carrot   Soup.  Cost. 

3  good  sized  carrots   (1  c) $0.0150 

1  small  onion   (2  T) 0020 

1  bay  leaf 0001 

1   pint   water 0000 

1  quart  milk 1070 

1  T  corn  starch 0016 

2  T  butter 0312 

1%   t  salt 0004 

%  t  pepper 0042 

Gas  for  cooking,   V2  hour 0057 

Cost  for  1%  quarts $0.1672 

Cost  per  cup,  2%  cents. 

Grate  the  carrots,  cover  with  1  pint 
water,  add  the  onion  and  the  bay 
leaf,  cover  and  simmer  %  hour.  Re- 
move onion  and  bay  leaf  and  add  1 
quart  of  milk.  Mix  corn  starch  with 
a  little  of  the  milk,  add  to  soup  and 
stir  till  thick.  Season  with  salt  and 
pepper,  and  add  the  butter  just  before 
serving. — Mrs.  Welch. 

Split    Pea    Soup    Without    Meat. 

Cost. 

1  lb.  split  peas $0.1500 

1   large  onion 0125 

1  small  carrot 0075 

1  stalk  celery   (or  dried  leaves)      .0027 

1  slice    bacon    or    small    piece 

salt  pork 0500 

2  t  salt 0006 

V±  t  pepper 0021 

1   T   Worcestershire   sauce 0250 

Or   1    lemon,   sliced   thin. 

1  T  flour 0018 

Gas,  medium,   V2  hour 0057 

Gas,   simmering,    4%    hours 0180 

3  or   4   quarts   soup    (according 

to    thickness    liked) $0.2759 

Soak  peas  over  night;  pour  off 
water  and  add  fresh;  set  on  stove 
with  vegetables  and  pork  or  bacon 
and  bring  to  a  boil;  simmer  until  per- 
fectly tender  (it  may  not  require  as 
much  time  as  allowed  in  recipe  since 
legumes  vary  greatly  in  time  required 
for  cooking.  Put  through  a  puree 
sieve;  thicken  with  flour  mixed  with 
a  little  water;  add  seasonings,  boil 
up  again  and  serve.  Or  omit  Worces- 
tershire sauce  and  serve  with  thin 
slice  of  lemon  floating  in  each  por- 
tion. This  is  a  very  palatable  and 
nourishing  soup.  Since  split  peas  are 
a  meat  substitute,  the  remainder  of 
the  meat  should  be  light. — Mrs.  A.  L. 
Veazie,  695  Hoyt  street. 

Salsify  Soup. 

Scrape  the  roots;  put  them  in  cold 
water,  to  which  a  little  vinegar  has 
sify    and    water    1    quart    hct    milk,    1 


can   minced   clams,   pepper   and   pars- 
ley to  taste. — Mrs.  W.  W.  Williams. 

Here  are  three  fish  soups: 
been  added  to  keep  them  from  turn- 
ing black.  Cut  into  pieces  about  Y2 
inch  long  and  put  into  boiling  salted 
water  and  boil  an  hour  or  until  well 
done.  Now  add  to  1  quart  boiled  sal- 
Cream  of  Peanut  Soup. 

Here  is  a  recipe  the  extra  cost  of 
which  is  in  the  milk  and  the  peanut 
butter,  two  items  that  give  it  enough 
nourishment  for  the  main  hot  dish  for 
a   simple   home    luncheon: 

Cost. 

1  quart  sweet  milk $0.1070 

1   t   grated   onion 0005 

1  T  corn  starch 0016 

A  dash  of  paprika 0001 

V2  pint  of  peanut  butter   (2  lbs. 

for  35c,  about  3  lbs.  to  quart)     .1320 

1   bay  leaf 0001 

1  T  chopped  celery 0009 

y2    t   salt 0002 

Ys   t  pepper 0010 

Gas,  medium,  for  V2  hour 0057 

1%  quarts  of  soup  cost $0.2491 

Or  5  cents  per  cupful,  or  portion. 
Put  the  milk,  peanut  butter,  onion 
and  celery  into  a  double  boiler;  stir 
and  cook  until  hot.  Moisten  the  corn 
starch  in  a  little  cold  milk,  add  it  to 
the  hot  milk  and  stir  until  smooth 
and  thick.  Strain  through  a  sieve; 
add  salt,  pepper  and  paprika,  and 
serve  at  once  with  croutons. — Mrs. 
S.  T.  R. 

Peanut   Soup.  Cost. 

1  c  peanut  butter $0.1000 

1   pint   water 0000 

1  quart  milk 1070 

2  T  flour 0018 

1  T  chopped  onion 0016 

Celery  tops   (left  over) 0000 

Fuel,  wood  15  minutes  (V2  use)     .0102 

Six  portions  cost $0.2215 

Or  3  2-3  cents  each. 

Cook  in  double  boiler.  Rub  the  but- 
ter to  a  cream  in  the  thickening  and 
add  after  it  has  reached  the  scalding 
point.  Serve  with  croutons  or  crack- 
ers.— Amy  B.  Westbrook. 

Meat    and    Vegetable    Soup. 

Cost. 

Meat    (boiling   beef)    $0.2000 

1    lb.    carrots    0300 

1   c  celery   and   the   tops 0143 

1   T   parsley    0042 

Garlic,   tops    0001 

1    c    turnips    0125 

1  c  potatoes 0100 

Water     0000 

1  T  salt 0008 

1    T    rice    0031 

1  t  pepper  (black) 0083 

Wood  fire,   1  hour    (quick  fire)      .0204 

Cost   for   4    quarts    $0.3037 


An  Absolute  Necessity  in  Every  Household- 
The  Telegram's  Woman's  Page 


THE  SOUP  COURSE. 


Cost  per  quart,  IVz  cents,  or  less 
than  2  cents  per  cupful. 

Cover  meat  with  between  four  and 
five  quarts  of  water  (depending-  on 
the  fat  the  meat  contains),  and  let 
boil  for  30  minutes.  Have  all  vege- 
tables diced  and  celery,  parsley  and 
garlic  tops  chopped  fine.  Add  vege- 
tables, salt,  pepper,  rice,  and  boil  30 
minutes  more.  Meat  can  be  served 
later  for  cold  lunch  or  eaten  sepa- 
rately.— Mrs.  Jones,  3922  Forty-eighth 
street,  Southeast,  city. 

Knimple    Soap. 

Cost. 

Beef      $0.1000 

1  egg   (45c  dozen)    0375 

1  c   flour    0145 

2  t  salt    0006 

14    t    nutmeg    0032 

Gas.  2  hours,  simmering 0080 

Two    quarts   soup    $0.1638 

One  quart  costs  8  cents,  one  cupful 
2  cents. 

Buy  10  cents  worth  of  beef,  cook 
until  tender.  Take  ess  and  one  cup- 
ful flour,  mix  until  crumbly.  Sprinkle 
in,  stirring  with  spoon.  Season  witu 
salt    and    nutmeg. — Mrs.    Nat    Smythe, 


I  believe  we  have  a  collection  of 
soups  and  stews  that  would  be  hard 
to  equal  anywhere  for  low  price,  real 
nourishment  and  general  attractive- 
ness. When  we  can  have  a  good  stew 
for  2V2  to  6  cents  per  cupful,  and  a 
good  soup  for  from  less  than  1  cent 
to  3  cents  a  soup  plate  (cupful)  we 
don't  need  to  tremble  quite  so  much 
at  the  "high  cost  of  living."  Add  to 
this  our  good,  nourishing  bread  at  5^4 
cents  per  lb.  (or  lower — down  to  2  or 
3  cents  per  loaf)  and  nobody  will  need 
to  go  hungry — war  or  no  war. 

Of  course  these  recipes  cannot  be 
absolutely  mathematically  correct — 
that  is  not  possible,  but  we  can  get 
them  so  near  the  real  cost  that  we 
have  a  basis  of  comparison  and  a  cer- 
tain knowledge  of  whether  we  are 
cooking  simple,  nourishing,  inexpen- 
sive dishes,  or  whether  our  food  costs 
more  than  is  really  necessary  or  de- 
sirable for  the  health  of  our  family. 

HERE  ARE  THREE  FISH  SOUPS. 

Salmon  Soap. 

Cost. 

1   lb.   salmon $0.1600 

1  large  onion 0100 

1   t  salt 0003 

1  pint  milk 0535 

1  T  flour 0009 

Vs    t  paprika 0062 

Cropped  parsley  (from  garden)      .0000 
Gas,  medium,  15  minutes 0049 

1   quart  costs $0.2358 

1  cupful  costs  6  cents. 


Clean,  wash  and  wipe  dry  the  sal- 
mon, then  cut  into  2-inch  cubes.  Dice 
onion  and  mix  into  fish  gently. 
Sprinkle  salt  over  all  and  let  stand  in 
cold  place  for  about  three  hours,  then 
put  into  stewpan  and  cover  with  boil- 
ing water.  Let  boil  about  seven  min- 
utes, then  add  milk,  and  when  it 
comes  to  boil  again  stir  in  flour  made 
into  paste  with  little  of  the  milk.  Add 
paprika  and  serve  garnished  with 
chopped  parsley. — Mary  G.  Morrison. 

Herring'  Soup    (Norwegian). 

Cost. 

2  quarts  water $0.0000 

%    c  cream  of  barley    (20c  for 

IY2  lbs.) 0300 

2  carrots  (%c) 0750 

1  small  onion  (^c) 0625 

1  potato  ( Y4,  lb.) 0063 

1  T  minced  parsley 0042 

%  t  pepper 0021 

4  salted  herring  (5c) 2000 

Fuel,  1%  hours,  wood   (%   use)     .0178 

2%  quarts  cost $0.3979 

One  quart  costs  16  cents. 

One  cupful  costs  4  cents. 

Two  quarts  water,  %,  cup  cream  of 
barley,  2  carrots,  1  small  onion,  1  po- 
tato, 1  tablespoonful  minced  parsley, 
%  teaspoonful  pepper,  4  salted  her- 
rings. Freshen  herring  8  hours,  re- 
move skin  and  bones.  Cut  each  her- 
ring in  6  pieces,  boil  barley  30  min- 
utes, add  cut  up  vegetables  and  boil 
30  minutes  longer,  add  herring,  boil 
15  minutes  and  serve. — Mrs.  O.  Gun- 
nesdahl,  1099  East  Twenty-first  street 
North. 

Halibut  Soap. 

Cost. 

1  lb.  halibut $0.2500 

2  quarts  skim  milk 0500 

1  T   butter 0156 

2  t  salt 0006 

Vs.   t  pepper 0010 

1  onion   (  V2  c) 0125 

1  T  flour 0009 

1  pint  water 0000 

1  T  chopped  parsley  (garden)..      .0000 
"Wood  heat,    V2   hour    (Ms   use)..      .0072 

Three  quarts  cost $0.3378 

One  quart  costs  11  cents,  1  cupful  3 
cents. 

Wash  halibut  and  boil  gently  in 
water  10  minutes;  remove  from  fire, 
pick  into  small  flakes;  bring  milk  to 
a  boil,  add  butter,  whole  onion  and 
fish;  simmer  gently  15  minutes,  then 
remove  the  onion;  mix  flour  with  a 
little  water,  add  with  salt  and  pep- 
per; bring  to  boil  again;  add  parsley 
and  serve.  It  will  make  about  3 
quarts. — Mrs.  A.  W.  Shard,  805  East 
Thirty-sixth  street  South. 


Brighter  and  Happier 
Hours  in  Your  Kitchen 


With 


an 


Electric  Range 

You  will  get  better  results  from 
good  recipes  when  you 

COOK  BY  WIRE 

For  comparative  costs  with  other  fuels  see  pages  38-39-40 
under  heading     Costs  of  Fuels" 

Northwestern  Electric  Company 

LIGHT—POWER— HEAT 

10th  and  Washington  Streets,  Pittock  Block 


Stews 

with 

A  Small  Amount  of  Meat 


Stews  and  Vegetable  Combinations 

With  a  Small  Amount  of  Meat 


The  One  Price  Meal — 


Indian  Curry 

Goulash 

V:. ."."  .ile; 

Chili  Con  Came 

n  Stews 

Lamb  St- 

Irish  Sfeer 

A:v.rr::3.r.   ::"- 

- 
Baked  ~E^j.r.i 
Corn  Chowders 
Potato     Combinations 
Parsnip  and  Combinations 
■ 


Stews 


The  One-Piece  Meal. 

Christine  Frederick,  in  a  recent 
Ladies'  Home  Journal,  exactly  ex- 
presses the  idea  of  our  work  thi* 
week.      She    says   in    part: 

I  want  to  bring  the  attention  of 
my  country  women  who  are  house- 
wives to  the  idea  of  having  more 
frequently  what  I  call  the  one-piece 
meal,  and  by  so  doing  save  three 
things — nutriment,  expense  and  labor. 

A  typical  meal  in  American  homes 
consists  of  a  separate  dish  of  meat, 
with  gravy  in  separate  bowl;  pota- 
toes, served  separately;  then  a  vege- 
table or  two,  also  separate,  and  per- 
haps a  salad;  and  last  a  dessert, 
which  may  consist  of  more  than  ona 
food.  The  meat  has  its  own  gravy, 
the  vegetables  have  their  own  sauces. 

In  cooking  such  a  meal  it  is  almost 
invariably  the  custom  to  throw  away 
all  the  water  in  which  each  vege- 
table was  cooked,  and  to  serve  the 
vegetables  plain,  or  with  melted  but- 
ter, or  with  a  sauce  which  again  re- 
quires more  ingredients  to  make  the 
food  tasty,  which  would  not  have 
been  necessary  if,  in  the  first  place, 
the  vegetables  had  been  combined 
with  the  fat  and  flavor  of  the  meat. 

The  real  "one-piece"  stands  su- 
preme in  its  handling  of  cheap  cuts, 
in  the  combination  and  flavoring  of 
its  vegetables  and  gravy  into  one  co- 
herent whole.  The  "one-piece"  also 
proves  its  economy  by  utilizing  starch 
in  such  a  way  that  little  bread  is  de- 
sired, or  little  butter  or  additional  fat 
needed  in  addition  to  the  fat  and 
gravy  already  supplied.  The  ideal 
"topping-off"  of  such  meals  is  fruit 
in  simple  form,  canned,  stewed  or 
fresh. 

The  national  and  most  famous 
dishes  of  practically  every  country 
are  a  combination  of  several  foods, 
cooked  and  served  together.  From 
France  we  have  the  ragout  or  the 
pot-au-feu;  from  China,  chop  suey; 
from  Austria,  goulash;  from  India, 
curries;  from  Italy,  the  spaghetti  and 
gnocci;  from  Germany,  the  spatzen 
dishes;  from  Russia  its  borsch,  which 
is  a  soup  so  hearty  that  it  is  the  main 
dish  of  the  meal.  Indeed,  even  Amer- 
ica had  its  New  England  "boiled  din- 
ner" and  its  Southern  chicken-pepper- 
rice  dishes  still  more  attractive,  both 
"one-piece"  in  idea. 

Many  other  dishes  could  be  men- 
tioned, such  as  the  noodle  dishes  and 
spatzen  dishes  of  many  countries.  It 
is  significant  that  two  countries  as 
widely  separated  as  Germany  and 
China  should  have  developed  and  used 
the  noodle — chow  main — as  a  daily 
dish. 

The  preparation  of  the  "one-piece" 
meal  uses  possibly  two  pots  and  one 


platter  as  against  five  pots  and  five 
serving  dishes  besides  individual 
serving  dishes  in  the  preparation  of 
the  conventional  dinner.  Why  not, 
then,  for  all  these  reasons,  incorpo- 
rate it  into  our  weekly  menu? 

These  few  examples  of  typical  one- 
piece  foreign  dishes  may  serve  to  re- 
vive or  inspire  the  creation  of  more 
strictly  American  dishes  on  this  or- 
der. 

Indian    Curry. 
Is    a    dish    which    can    utilize    left- 
overs    of     mutton     or     chicken,      but 
which  is  better  made  from  the  fresh 
meat   in    this  manner: 

Cost. 
2  lbs.  neck  or  shoulder  of  mut- 
ton   (He    lb.),    cut    into    iy2- 

inch   strips    $0.2200 

2  T  melted   butter 0312 

2   small   onions    0032 

2  T  grated  cocoanut  (4  oz,  10c)      .0125 

2  large  apples  thinly  sliced 0500 

2  T  flour 0018 

1  t  salt 0003 

V2   t  white  pepper    0042 

1  saltspoonful  grated  nutmeg. v  .0032 
1   t  curry   powder,   scant    (4    oz. 

for  25c)    0101 

1    qt.    mutton    broth,     strained 

(use  water)    - 0000 

4  oz.  uncooked  rice 0131 

Gas — y2    hour    medium. .  .$0,010 

1   hour   simmering 004 

.0140 

Cost  for  6  persons $0.3633 

Cost  per  portion,  6  cents. 

First  slice  the  onion  and  brown  it 
in  fat;  add  the  meat,  and  brown,  dust- 
ing with  flour.  Place  in  a  casserole, 
and  add  the  cocoanut,  apple,  stock 
and  seasoning.  The  curry  powder 
could  be  mixed  separately  in  a  small 
cupful  of  the  hot  broth  before  adding. 
Cook  for  15  minutes.  Uncover  and 
add  the  rice.  Simmer  either  on  the 
back  of  the  stove  or  in  the  oven  for 
another  hour.  There  should  be  no 
floating  gravy,  merely  rich  moisture. 
If  preferred,  the  rice  may  be  cooked 
separately  and  merely  served  around 
the  curry.  This  will  serve  six.  The 
approximate  cost  is  60  cents. 

Chop   Suey. 

Is  liked  by  many,  and  would  be 
more  popular  if  its  ingredients  were 
more  widely  known,  and  it  is  very 
simple  to  make. 

Cost. 

1    can    tomatoes $0.2000 

V2  lb.  round  steak 1000 

1  c  cooked  rice 0080 

V2  lb.  cooked  macaroni 0250 

1   T  fat 0156 

Vz  T  salt  (or  to  taste) 0004 

1  large  onion,    V2   c 0125 

Gas,  medium  burner,  15  min. ..  .0029 
Simmering.    V2    hr 0020 

Two  quarts  cost $0.3664 


86 


TELEGRAM  CONSERVATION  COOK  BOOK 


1  quart  costs  18  l-3c. 

1  cupful  costs  4%c. 

Grind  steak,  or  buy  Hamburg. 
Brown  onion  in  fat,  add  meat,  and 
cook  until  brown  (about  15  minutes). 
Vdd  tomatoes,  rice,  macaroni  and 
salt  and  a  dash  of  red  pepper  if  liked, 
and   simmer   30   minutes. 

Will  serve  six  people  or  eight  peo- 
ple. Makes  about  two  quarts. — Mrs. 
Taylor. 

Chop    Suey    (American.) 

Cost. 

i/2   lb.  pork  chops • $0-^^ 

1  c  onion,  peeled  and  sliced 01b/ 

1  c  celery,  chopped   fine 014d 

1  c  mushrooms j?»' 

2  T  lard,  for  vegetables Ulb6 

1  T  lard,  for  meat 0U94 

Vs   t  pepper «"l« 

1  t   salt °0°3 

2  t    cornstarch "«£« 

1   t  blackstrap  molasses 000 J 

Gas  to  cook  40  minutes •      -007b 

Cost    $0.4867 

Will  serve  four  people  at  12c  each. 
Cut  pork  in  little  strips.  Have 
everything  ready  before  heating  lard 
in  two  frying  pans;  heat  lard  to 
smoking  point,  put  meat  in  one  pan, 
onions  and  celery  in  other;  lower  gas 
at  once  and  keep  stirring;  at  end  of 
10  minutes  add  mushrooms  to  the 
vegetables.  Cook  five  minutes  longer, 
then  combine  meat  and  vegetables. 
Thicken  the  fat  that  remains  by  mak- 
ing paste  of  cornstarch,  molasses  and 
y  cup  cold  water.  Cook  up  well,  pour 
over    the    ingredients    and    serve    with 

rice. Mrs.    C.   S.   Goldberg,    1026    East 

Ninth    street   North,    city. 

Plain    Chop    Suey. 

(This  recipe  came  from  the  Chinese.) 

Pork,  sliced  and  cooked  in  peanuc 
oil  until  almost  done.  Then  put  the 
following  vegetables  into  the  same 
pan  and  oil:  Bamboo  shoots,  Chinese 
black  mushrooms,  bean  sprouts  and 
Chinese  soy  made  from  soy  beans. 
Cook  meat  and  vegetables  together 
Serve  with  gravy  made  of  flour,  soy 
and  flavored  with  ginger  juice.  A 
little   sugar  is   added. 

Chop  suey  is  not  a  native  Chinese 
dish  and  is  unknown  in  China.  It  was 
invented  by  a  Mexican.  Chop  means 
miscellaneous.  The  foregoing  recipe 
is  the  plain  dish.  Chicken  meat  is 
used  for  the  more  fancy  styles  and 
"Mandarin  style"  has  even  mor^. 
frills. 

Goulash. 

Is  typical  of  many  meat  dishes  of 
the   "one-piece"   type: 

Cost. 
2    lbs.    of    flank    or    rump    beef 

cut  into  1-inch  cubes,  at  18c.$0.3600 
1  pt.  of  cubes  of  raw  potato.  .  .      .0250 

1  pt.   of  carrot  cubes 0300 

2  onions    0064 

1  pt    of  strained  tomato  sauce.      .0534 

2  T   lard 0310 

1    t    salt 0003 


%    t    pepper 0042 

1  T    flour 0009 

L   bay   leaf,    2   cloves 0001 

2  allspice    0001 

1  saltspoonful  of  thyme 0001 

1  T  of  finely  chopped  parsley.      .0042 

M>   clove  of  garlic,  chopped 0000 

Gas,   10  min.   medium 0033 

1  hr.   simmering 0004 

Cost   for    6   persons $0.5194 

Cost  per  portion,  8  2-3  cents. 
Slice  the  onions  fine,  lay  in  a  fry- 
ing pan  with  fat  from  the  meat,  or 
with  two  tablespoonfuls  of  lard. 
Brown  well;  then  add  flour  and  turn. 
Add  the  tomato  sauce,  the  meat,  and 
enough  boiling  water  to  cover.  Tie 
the  spices  in  a  cheesecloth  square 
and  add.  Cover  the  pan  and  let  cook 
very  slowly  for  about  half  an  hour 
Now  add  the  potatoes  and  carrots  and 
the  chopped  parsley  and  garlic,  stir- 
ring well.  Continue  simmering  for 
another  half  hour.  Remove  the 
spices.  Serve  very  hot,  dusting  a  lit- 
tle paprika  on  top  if  liked.  Serves 
six  persons;  the  approximate  present 
cost  is  70  cents. 

Hungarian   Goulash. 

Cost. 

2  lbs.  flank  steak  at  18c  lb $0.3600 

1  lb.   (2c)  minced  onion 0312 

1    T   butter 0156 

iy2  T  salt 0012 

1    t   pepper 0083 

2y2    c    sliced    tomatoes 0668 

iy2  lbs.  (or  12  small)  potatoes.  .0375 
Gas,  medium  burner,  10  min...  .0033 
Simmering   burner,    2  1-3    hours     .0107 

Makes  about  4  quarts  for.  .  .  .$0.5346 
Or   1  quart  for  13  l-3c  or   3  l-3c  per 
cupful,    or    average    "portion." 

Cut  about  two  pounds  of  flank 
steak  into  small  squares  and  an  onion 
into  pieces,  and  cook  both  in  a  pan 
with  a  little  butter  a  few  moments, 
tut  not  long  enough  to  take  mucli 
color.  Place  a  layer  of  the  meat  in  a 
flat-bottomed  kettle  of  good  size. 
Over  this  put  a  layer  of  the  onions: 
and  so  on  until  all  the  meat  is  used 
and  as  many  onions  as  desired.  Add 
enough  cold  water  to  cover  the  upper 
layer  of  meat.  Put  over  the  fire  and 
bring  to  a  boil.  Allow  two  cupfuls  of 
canned  or  sliced  tomatoes  to  each 
quart  of  the  meat  and  onion  mixturc- 
and  when  they  have  reached  the  boil- 
ing point  (on  no  account  before),  pour 
the  tomatoes  over  the  mixture,  but 
do  not  stir.  Now  push  the  kettle  back 
on  the  stove,  where  it  will  simply 
bubble  on  the  side,  not  boil.  Sim- 
mer two  hours.  Have  ready  peeled 
some  small  potatoes  of  uniform  size, 
and  put  into  the  kettle,  pushing  the 
meat  and  onions  gently  to  one  sida 
to  make  room  for  them.  The  con- 
tents of  the  kettle  must  not  be  stirred 
more  than  absolutely  necessary.  As 
soon  as  the  potatoes  are  done,  which 
will  be  in  about  20  minutes,  serve. — 
Mrs.   Maria  Telford. 


STEWS. 


Tamales. 

Cost. 

1  lb.   lean  veal $0.1000 

y2   lb.  beef 0500 

1  c  dry  corn  meal 0283 

1  small   onion    0125 

2  t  chili  powder 0166 

1  can  tomatoes 2000 

25  green  olives,    %c  each 1875 

2  t   salt    0006 

Wood  fire,  1&   hrs.   ( y>   use)...      .0213 

25  tamales  cost $0.6168 

Or    2%    cents    each. 

Boil  veal  and  beef  together  until 
done;  remove  from  stock  and  cool. 
Add  to  stock  corn  meal  enough  to 
make  a  thick  mush  and  salt  to  taste. 
Cook  tomatoes  until  thick  and  dark. 
to  this  add  one  small  onion  chopped 
fine,  2  t  chili  powder  or  pepper  and 
salt  to  taste.  Have  corn  husks  laid 
out  and  put  onto  each  a  large  table- 
spoonful  of  mush.  Cut  meat  in  small 
cubes  with  shears,  put  on  top  of 
mush,  add  tomatoes,  1  T  to  each  ta- 
male.  Put  ripe  or  green  olive  on  top 
of  all,  tie  up  at  ends  and  in  middle, 
put  in  steamer  over  hot  water  for  % 
hour  before  serving. — Mrs.  A.  G.  An- 
drew,   387    Benton    street,    city. 

Southern   Chili. 

Cost. 

1%  lbs.  beef  neck  at  15c  lb $0.2625 

2  ozs.  suet  at  15c  lb 0187 

iy2  T  salt 0012 

iy2   c  Mexican  beans  at  20c  lb.      .1312 

2  cloves  garlic 0002 

1  T  Gebhardt's  chili  powder...  .0200 
Gas,  medium  burner,  10  min. ..  .0019 
Gas,  simmer  2  1-3  hours  (low).      .0093 

Total  cost  for  3  quarts $0.4451 

Cost   per   quart.   15   cents. 

Cost  per  cupful,  less  than  4  cents. 

Put  meat,  suet  and  garlic  through 
food  grinder,  then  place  in  kettle  and 
mix  with  one  pint  cold  water.  Then 
add  three  pints  boiling  water,  boil 
ten  minutes,  skim,  add  salt,  chili 
powder  and  beans.  Cover  and  bring 
to  a  boil  again.  Set  on  simmerer  and 
turn  it  down  about  half. 

This  served  piping  hot  with  crisp 
crackers  and  dill  or  sour  pickles 
makes  a  very  satisfying  dinner. — Mrs. 
G.  H.  Ray,  401  Third  street,  city. 

Chili    Con    Came. 

Cost. 

1  can  tomatoes   $0.2000 

1  lb.  kidney  or  bayo  beans 1500 

Vz    lb.    Hamburg   or    steak 1000 

1   onion    (%    lb.) 0125 

1    T    fat 0156 

y2  T  salt  (or  to  suit  taste) 0004 

Gas,   15   min.  medium 0029 

Simmering,    2    hrs o080 

$0.4894 


Chop  onion,  brown  in  fat,  and  meat 
(ground  if  bought  in  piece).  Cook 
until  brown;  add  beans,  well  cooked, 
and  tomatoes,  and  simmer  one  hour 
Just  before  serving  add  1  teaspoonful 
Chili  powder  if  liked. 

I  use  wood  range,  so  cook  beans 
when  I  have  a  fire  for  meals.  Using 
gas,  it  may  be  chaper  to  buy  the 
canned   beans. 

Either  of  the  above  recipes  with  a 
salad  makes  a  complete  meal,  hence 
are  very  economical. — Mrs.  Taylor. 

Spanish    Stew. 

Cost. 

1  lb.  round  steak $0.1800 

2  onions  (1  c) 0250 

3  or  4  potatoes   (4c) 0250 

2  c  tomatoes  sliced  or  canned. .     .0534 

1   t  salt 0003 

M    t    pepper 0021 

Gas    medium    V2  hr,  oven  2V2  hrs     .0637 


Cost  to  serve  four  persons. .  .$0.3525 
Cost  per  portion  nearly  9  cents. 
Cut  the  meat  in  small  pieces,  fry 
with  part  of  the  onions  till  nicely 
browned.  Dredge  with  flour,  cover 
with  water  and  cook  till  tender.  Then 
place  in  baking  dish  with  layer  of 
meat,  sliced  onions  and  potatoes,  then 
tomatoes.  Season  with  salt  and  pa- 
prika. Alternate' in  this  way,  having 
tomatoes  on  top.  Pour  over  water  to 
cover.  Bake  in  covered  dish  till  vege- 
tables are  done.  Remove  cover  and 
brown  a  little.  Add  water  as  it  cooks 
away  that  there  may  be  good  gravy. 
— Mrs.   Welch. 

Spanish    Stew. 

Cost. 

2   lbs.  stewed  tomatoes $0.0800 

1  green  pepper  chopped  fine.  .  .      .0200 

1   lb.   hamburger  steak 1800 

1    egg    0417 

IV2     cups     of     rolled     cracker 

crumbs    0650 

1  T  salt 0008 

y2  T  pepper 004? 

2  T  milk 0034 

Gas,  30  min 0057 

2  qts.   stew  cost $0.4008 

Beat  the  egg,  add  the  milk,  then 
cracker  crumbs  and  soak  five  min- 
utes, then  add  meat  and  seasoning 
and  form  into  balls  the  size  of  big 
walnuts,  place  in  refrigerator  or  cel- 
lar for  an  hour.  Have  the  tomatoes 
and  all  of  the  green  pepper  stewed 
together,  while  piping  hot  drop  the 
meat  balls  in  and  cook  25  minutes. 
This  makes  2  quarts.  Costs  40c.  1 
cupful  costs  5c. — Mrs.  G.  Spencer, 
1260  E.  Davis. 


The  Pacific  Coast  Covered  Daily  on  The  Tele- 
gram's Coast  Page 


TELEGRAM  CONSERVATION  COOK  BOOK. 


Western   Mulligan. 

We  cannot  measure  these  by  "por- 
tion," as  is  often  done,  as  the  "por- 
tion" that  would  satisfy  an  able- 
bodied  hunter  who  had  been  tramp- 
ing- the  woods  for  hours  would  differ 
most  decidedly  from  the  portion  that 
a  lady  would  sip  at  home  for  he" 
noon-day  lunch — or  for  the  first 
course  for  a  meal — so  our  recipes  are 
expressed  in  the  terms  of  quarts  or 
gallons.  In  "Mulligans"  it  was  esti- 
mated as  nearly  as  possible  how 
many  gallons  of  the  decoction  the 
culinary  efforts  produced,  about  how 
many  pints  or  cups  of  cut  vegetables 
were  used  and  about  how  many 
pounds  of  meat.  We  figured  all  prices 
always  at  what  the  items  are  worth 
to  buy  them  in  the  Portland  markets, 
understanding  and  appreciating  the 
fact  that  you  don't  pay  for  the  vege- 
tables raised  in  your  own  "war  gar- 
dens," or  for  the  game  you  have 
killed  yourself  in  the  woods,  but  all 
of  these  have  the  intrinsic  value  that 
belongs  to  them  in  the  market,  al- 
though they  don't  cost  you  money. 

A   "Mulligan"    Out   West. 

Is  a  sort  of  stew  which  is  made  of 
meat  and  vegetables  in  sufficient 
quantity  so  that  it  is  intended  to  bo 
the  principal  food  of  the  meal. 

Makes  3  quarts;   serves  8   people. 

Cost. 

1  soup  bone,  very  little  fat $0.1000 

1   lb.   potatoes 0300 

y2   lb.  onions 0200 

i/2    lb.    turnips 0150 

1  lb.  carrots 025. ^ 

1  lb.    parsnips .0250 

Wesson  oil 0200 

Cull  celery    0000 

2  t   salt    0006 

14   t  pepper 0021 

Wood,   2  hours   (half  use) 0286 

Cost  of  3  quarts $0.2663 

Cost  per  quart,  9  cents;  cost  per 
cupful,    2%    cents. 

Cut  meat  from  bone  in  small  pieces. 
Put  your  little  bit  of  fat  from  bone 
into  vessel  in  which  you  are  going  to 
cook  your  stew  (preferably  an  iron 
kettle).  When  fat  is  softened  by  heat 
add  oil  and  sliced  onion  and  pieces 
of  meat.  Fry,  stirring  constantly, 
until  meat  is  well  seared  and  onions 
are  golden  color.  Add  sliced  carrots, 
parsnips  and  turnips  or  rutabagas. 
Stir  well  and  pour  over  them  two 
quarts  of  boiling  water.  Set  back  on 
stove  and  let  simmer  for  1%  hours 
Then  add  the  sliced  potatoes,  and 
simmer  until  tender.  See  that  there 
is  plenty  of  water  to  prevent  burn- 
ing, but  they  must  not  be  flooded 
with  water.  Add  salt,  pepper,  pa- 
prika, celery  or  whatever  flavor  you 
like.  Serve  with  it  croutons  made  of 
stale   bread. 


1  made  and  served  this  stew  to  a 
family  of  adults  and  they  pronounced 
it  very  good.  Beside  the  stew  we  had 
sliced  tomatoes,  bread  and  butter, 
blackberries  and  tea  cakes.  Part  of 
the  people  were  company,  but  I  am 
sure  we  all  had  enough. — Mrs.  Kittie 
Goodall   Turner,    Corvallis,   Or. 

Mulligan   Stew. 

Cost. 

2  lbs.  beef  shanks,  10c  lb $0.2000 

1  lb.  dry  onions  (3  lbs.  10c) 0333 

iy2    lbs.    potatoes 0300 

1  c  carrots,   3c  lb 0150 

1  lb.  ripe  tomatoes 0500 

2  t   salt    0006 

y2    t    pepper 0042 

2  T   flour  for   thickening 0018 

Gas,    10   minutes  medium,   1  5-6 

hours  simmering 0094 

2  quarts  of  stew $0.3443 

One    cupful     costs     a    little     over    4 

cents. 

Cut  the  beef  in  pieces  about  1% 
inches  in  size  and  put  with  the  round 
bone  with  marrow  in  the  soup  kettle; 
add  two  quarts  of  boiling  water,  boil 
10  minutes  then  simmer  one  hour; 
add  onions  whole,  also  carrots  cut  in 
halves;  cook  10  minutes  longer;  add 
peeled  tomatoes,  salt  and  pepper, 
adding  water  to  make  two  quarts. 
Stir  in  the  flour  mixed  smooth  in  half 
cup  cold  water;  cook  10  minutes. 
This  makes  a  good  meal  for  six  or 
seven  people  at  a  small  cost. — Mrs. 
George  Spencer,   1260  East  Davis. 

Scotch   Broth. 

Cost. 

0  lbs.   mutton,   at  18c $0.5400 

3  T  pearl  barley   (15c  lb.) 0150 

2  T  minced  onion 0010 

2    T   minced    turnip 0016 

2  T  minced  carrot 0020 

2  T  minced  celery 0018 

2  T  salt 0016 

1  t  pepper .0083 

1  T  minced  parsley 0042 

3  quarts  cold   water 0000 

2  T  flour 001S 

Gas,  medium,   V2  hour,  simmer- 
ing  3   hours 0177 

Cost  of  2  quarts $0.5950 

Cost  per  quart,  30c,  or  71/£c  per  cup- 
ful. 

Three    pounds   mutton. 

Two  tablespoonfuls  pearl  barley, 
two  tablespoonfuls  minced  onion, 
two  tablespoonfuls  minced  turnip, 
two  tablespoonfuls  minced  carrot, 
two  tablespoonfuls  minced  celery, 
two  tablespoonfuls  salt,  one  table- 
spoonful  pepper,  one  tablespoonful 
minced  parsley,  three  quarts  cold 
water. 

Remove  the  bones  and  all  the  fat 
from  the  mutton,  cut  the  meat  into 
small  pieces,  and  put  it  into  a  stew- 
pan  with  the  water,  chopped  vege- 
tables, barley  and  all  the  seasoning 
excepting    the    parsley.       It     will     be 


STEWS. 


fcund  convenient  to  tie  the  bones  in  a 
piece  of  thin  white  cloth  before  add- 
ing- them  to  the  other  ingredients. 
Bring  the  stew  to  a  boil,  quickly 
skim  it  and  allow  it  to  simmer  for 
three  hours,  thicken  with  the  flour 
and  add  the  chopped  parsley. 

This  is  a  recipe  from  the  "War 
Time  Cookery"  that  has  been  running 
in  the  papers.  I  thought  it  ought  to 
be  economical,  being  war-time  cook- 
ery, and  I  would  figure  it  out.  But 
7%  cents  per  cupful  for  a  broth  is 
very  expensive.  Please  notice  that 
our  broths,  or  light  course  soups  cost 
from  a  fraction  of  a  cent  to  2  or  3 
cents  a  cupful  usually,  while  our 
heavy  stews,  intended  for  the  real 
family  meal,  cost  less  than  this  broth. 
The  only  way  we  can  really  know 
v/hat  is  economical  and  what  isn't  in 
any  foods  is  to  figure  out  our  recipes 
exactly,  as  we  are  doing,  so  that  we 
know  what  they  cost  per  portion  to  a 
fraction  of  a  cent.  People  sometimes 
say:  "Oh,  a  few  cents  or  a  fraction 
of  a  cent  doesn't  matter.  I'd  be 
ashamed  to  be  so  small."  Yet  the 
same  people  are  very  serious  about 
the  exact  price  per  loaf  of  baker's 
bread,  and  about  the  6-cent  streetcar 
fare.  Let  us  think  In  the  same  way 
of  our  food  items.  It  isn't  this  loaf, 
or  this  soup  we  make  today,  any 
more  than  it  would  be  a  special  loaf 
at  the  bakery  at  15c  or  a  streetcar 
ride  for  6  or  even  10  cents.  It  is 
what  these  things  all  amount  to  in 
the  aggregate — the  total  food  bill  of 
the  nation;  the  surplus  we  can  save 
to  send  our  allies.  When  we  think  in 
these  terms  the  saving  of  a  fraction 
of  a  cent  on  soups  or  stews  or  any 
other  food  perhaps  means  the  lives  of 
those  who  are  fighting  our  battles,  or 
even  victory  for  our  own  land  ulti- 
mately. We  women  have  hardly 
wakened  to  the  seriousness  of  this 
matter  yet.  It  has  not  really  come 
home  to  us  that  these  little  differ- 
ences in  price  are  the  very  biggest 
thing  in  our  lives  and  the  one  thing 
our  government  is  calling  on  us  for. 

Scotch   Pot  Stew. 

Cost. 
IV2   lbs.  mutton    (lie  lb.) $0.1650 

1  small    cabbage 0500 

2  onions    (lc) 0250 

V2    T  drippings 0047 

6   potatoes  0400 

V2   t  pepper   (white) 0042 

1  t  salt 0003 

Gas,  medium    10    min.,  simmer- 
ing \y2   hrs 0079 

Makes  2   qts.,    and    serves    6 

persons,  for   $0.2971 

Or  5  cents  each. 

Put  into  pot  the  drippings  and  let 
ii'  get  hot;  slice  the  onions  and  fry 
them  gently;  wash  the  mutton  well; 
put  all  in  the  pot  with  water  that 
hangs  about  it.  Put  the  lid  on  closely 


and  instantly,  let  it  stew  three- 
fourths  of  an  hour.  Take  the  cab- 
bage, wash  it,  remove  the  withered 
leaves,  cut  into  eight  pieces  length- 
wise, like  the  divisions  of  an  orange. 
Place  the  cabbage  in  water  and  peel 
six  potatoes,  cutting  them  in  slices 
half  an  inch  thick  and  placing  them 
also  in  water.  When  the  meat  has 
stewed  for  three-quarters  of  an  hour 
lift  the  cabbage  dripping  with  water 
and  the  potatoes  and  pack  them 
around  the  meat.  Sprinkle  over  them 
salt  and  pepper,  replace  the  lid  quick- 
ly and  closely  and  stew  for  three- 
fourths  of  an  hour  more.  It  must 
be  cooked  slowly  or  else  it  will  burn. 
The  whole  is  cooked  by  steam.  It  is 
a  most  delicious  as  well  as  economi- 
cal dish. — Mrs.  A.  B.  Law. 

Mutton    Stew. 

Cost 

1  lb.  neck  of  mutton $0.1500 

2  large  onions  (over  lc) 0300 

4    large   potatoes 0375 

3  carrots    (l^c) 0225 

V4,  t  pepper 0021 

1  t  salt 0003 

Gas  for  cooking,  3  hrs.  10  min.      .0150 

Four  portions  cost $0.2574 

Cost  per  c  about  6%  cents. 
Cut  the  meat  in  small  pieces,  put  in 
a  pan  and  fry  till  brown.  When  suf- 
ficiently browned  add  the  onions 
sliced,  and  enough  hot  water  to  cover. 
Let  simmer  two  hours,  adding  water 
as  it  boils  away.  Then  add  the  po- 
tatoes cut  in  lengthwise  sections,  the 
carrots  sliced,  pepper  and  salt  and 
cook  for  another  hour.  Do  not  use 
too  much  water  as  the  gravy  must  be 
rich  and  thick.  Serves  four  persons. 
— Mrs.  Welch. 

Lamb   Stew. 

Cost. 

2  lamb  shanks    $0.1700 

4  small  carrots  (lc) 0150 

2  small  onions   (%c)    0062 

3  medium   potatoes    (lc) 0125 

1  T   flour 0009 

1   t  salt 0003 

Water  to  cover 0000 

Gas    0220 

Cost  for  6  cupfuls  stew  and  6 

cupfuls   soup    $0.2261 

Or  less  than  2  cents  per  cupful  of 
each. 

Cost  for  6  persons,  $0.2269.  (This 
price   includes   soup   for  next   day.) 

Cook  lamb  shanks  one  hour  and 
remove  the  soup  stock  (to  be  used 
next  day).  Cut  the  meat  from  the 
bones  and  add  salt.  Let  simmer  for 
20  minutes  with  carrots,  onions  and 
potatoes  cut  in  small  cubes  and 
enough  water  to  completely  cover. 
Add  the  flour  made  smooth  with  a 
little  water  and  let  simmer  for  10 
minutes.  Rice  may  be  used  instead 
of  potatoes. — Mrs.  H.  S.  Smith,  River- 
dale,    Or.,    R.    F.    D.    Oswego. 


TELEGRAM   CONSERVATION   COOK   BOOK. 


Lamb   Stew.  Cost. 

1  lb.  breast  of  lamb $0.1500 

1  lb.  carrots 030U 

1   lb.   potatoes * 0250 

1-5    lb.    onions 0100 

1  t   salt 0003 

2  T  flour 0018 

Gas  medium,   10   min 0019 

2  hr.  simmering  burner 0080 

2   quarts   stew  costs $0.2270 

1  quart  costs  11  cents;  cup,  2  2-3 
cents. 

Cut  the  lamb  breast  into  small 
pieces.  Split  carrots  if  large,  other- 
wise use  whole.  Put  into  kettle  to- 
gether with  the  onions  and  salt,  add 
two  quarts  cold  water  and  boil  for 
10  minutes,  then  simmer  until  almost 
cooked.  Have  ready  peeled  some 
small  potatoes  and  put  into  kettle, 
pushing  contents  aside  gently  to 
make  room.  As  soon  as  potatoes  are 
done,  about  20  minutes,  add  the  flour 
stirred  to  thin  paste  in  water.  Let 
boil  up  thoroughly  and  serve  the 
stew. — Mary  Morrison. 

Brown    Stew    With    Dumplings. 

Cost. 

1  lb.  lean  beef,  round $0.1500 

2  ozs.  of  beef  suet 0200 

2  T  flour 0018 

1  t  salt 0003 

y2  t  pepper 0042 

1  t  kitchen  bouquet 0040 

1  T  chopped  onion 0016 

Parsley  in  garden .0000 

1  c  flour 0145 

2  t  baking  powder 0042 

Vz  c  milk 0134 

Gas   15   min 0029 

Simmering    1    hour 0040 

Cost  to  serve  five  people.  ..  .$0.2209 

Or  4%    cents  each. 

Cut  the  beef  into  inch  cubes,  put 
the  suet  in  a  stewpan,  shake  over  the 
fire  till  melted  and  remove  the  crack- 
ling. Dust  the  meat  with  the  flour 
throw  it  into  the  hot  fat  and  shake 
until  each  piece  is  seared,  then  ad-1 
one  pint  of  water;  stir  until  boiling, 
add  the  onion  and  kitchen  bouquet, 
salt  and  pepper.  Cover  the  pan  ana 
put  over  the  simmerer  one  hour.  Now 
take  1  c  flour,  2  t  baking  powder,  % 
t  salt  (sifted  together)  and  mix  with 
%  c  milk;  roll  the  dough  quickly 
into  balls  the  size  of  a  walnut,  drop 
them  into  the  stew,  cover  the  kettle 
and  stew  slowly  10  minutes;  dish  the 
stew  on  hot  platter  with  dumplings 
around  it  and  dust  with  chopped 
parsley. — Mrs.   Spencer. 

Beef  Stew.  Cost. 
\Vz  lbs.  beef  from  neck  or  shin.$0.1800 
1   onion    (^c)    0250 

1  T   butter 0032 

2  carrots  (lc)    0150 

1   white   turnip    (lc) 0125 

4   potatoes    (4c) 0250 

1   t   salt 0003 

V*    t  pepper 0021 

Gas,   Vz  medium  1  hr  simmering     .0061 

For  four  persons   $0.2692 


Cost  per  portion,   6%   cents. 

Slice  the  onion  and  fry  in  butter, 
put  in  pot  with  the  meat  (cut  in  small 
pieces).  Pour  on  just  enough  water 
to  be  seen  between  the  meat.  Let 
come  to  boiling  point  then  to  simmer. 
An  hour  before  it  is  to  be  served  add 
carrots  cut  lengthwise,  the  turnip 
sliced,  and  potatoes,  some  of  which 
must  be  cut  small  to  thicken  gravy. 
Pepper  and  salt  to  taste.  Replenish 
water  as  it  boils  away  while  cook- 
ing.— Mrs.   Welch. 

Irish    Stew. 

Cost. 
2  lbs.  of  neck  or  shin  of  beef .  .$0.2000 

1  quart  of  sliced  tomatoes 1068 

1   T   minced   onion 0016 

1    T    butter 0156 

1   c  uncooked   rice 0312 

1    lb.    raw   potatoes 0250 

1   T    salt 0008 

1   t  black   pepper 0083 

Gas,   medium   burner,   10  min...      .0019 
Simmering    burner,    2y2    hrs 0100 

Makes  about  4  quarts  for ..  .$0.4012 

1  quart  costs  10  cents;  1  cupful, 
2X,2    cents. 

First  put  meat  on  in  cold  watar  and 
cook  about  2y2  hours.  Then  take  meat 
cut,  cut  fine,  put  back  in  kettle  with 
the  rice,  potatoes,  onions,  butter,  salt 
and  pepper.  Cook  a  while.  Then  pat 
in  tomatoes  and  cook  about  20  min- 
utes. Serve  very  hot.  Enough  for 
about  6  people  or   8   cupfuls. 

Hope  this  will  be  pleasing  to  some 
of  the  readers  of  The  Telegram  as  it 
is  good.  I've  tried  it.  Yours  truly — 
Mrs.  J.  L.  Egger,  702  E  street,  Grants 
Pass,  Or. 

Irish    StewT. 

Cost. 

iy2   lbs.  lean  beef  for  stew $0.2000 

iy2   T  salt 0012 

1   t  pepper 0083 

1  small   head   cabbage 0500 

2  cupfuls   carrots 0300 

2   cupfuls   turnips 0250 

y2    lb.   onions 0250 

2    lbs.    potatoes 0500 

1  stalk  celery 0062 

Parsley    (in   garden) 0000 

Wood  heat,  2y2  hrs,   (%   heat)..     .0357 

Makes  about  four  quarts.  ..  .$0.4316 
Cost  per  quart  11  cents,   per  cupful 

2  7-10  cents. 

Cut  meat  into  small  pieces  and  add 
about  two  quarts  of  cold  water.  Bring 
to  a  boil,  and  salt  and  let  simmer 
about  an  hour  and  a  half.  Cut  head 
of  cabbage  in  about  four  pieces,  slice 
carrots  and  turnips  and  add  to  the 
stew,  and  cook  about  15  minutes, 
then  add  onions,  potatoes  cut  in 
pieces  and  celery  and  cook  for  about 
%  of  an  hour,  adding  more  water  a3 
it  boils  down.  When  done,  add  pep- 
per to  taste,  and  just  before  serving 
add  about  2  tablespoonfuls  of  minced 
parsley.  This  should  make  about 
four  quarts. — Mrs.  H.  H.  Minard,  1236 
Division   street,   city. 


STEWS. 


Irish    Stew.  Cost. 

1   lb.   meat    (neck) $0.1500 

1   can    tomatoes 2000 

Vz    lb.    onions 0250 

Vs   lb.   carrots 0150 

1    lb.    potatoes 0250 

1  bay   leaf 0001 

2  t   salt,   about 0006 

V£  t  pepper,  about 0041 

Wood  fire    (estimated  part) 0100 

2    qts.    cost $0.4298 

1  qt.  costs  21^  cents;  1  c  costs  5% 
cents. 

Cook  meat  until  tender,  salt,  add 
onions  and  carrots  diced,  bay  leaf, 
and  cook  until  vegetables  are  tender. 
Add  tomatoes,  pepper  to  taste,  and 
rimmer   10   minutes. 

Makes  about  two  quarts.  Time  in- 
definite, as  it  depends  on  meat.  I 
use  wood  range,  so  simmer  on  baci-c 
while  getting  meal,  and  fuel  does  not 
ccst  anything. — Mrs.  F.  N.  Taylor. 

Irish    Stew. 

1  lb.   neck   of   lamb $0.2000 

2  T  meat  fryings 0100 

V2    lb.    potatoes 0125 

V2    lb.  onions   (dry) 0250 

V2    lb.    turnips 0125 

V2    lb.    tomatoes 0200 

V4,    lb.   carrots 0075 

1  T  flour 0009 

2  t   salt 0006 

Cayenne   pepper    0002 

Gas,    2  y2    hrs .0105 

7   cups   cost $0.2997 

1  cup    costs 0428 

Cut  lamb  in  2-inch  pieces  and   sear 

in  meat-fryings  in  hot  skillet.  Place 
in  casserole,  arranging  around  it  the 
vegetables  cut  in  halves  or  left  whole 
according  to  size.  Stir  flour  in  fat 
left  in  skillet  till  slightly  brown,  add 
seasoning  and  about  3  cups  of  cold 
water.  Stir,  boil,  pour  over  meat  and 
vegetables,  cover  and  cook  gently  2 
or  2y2  hours.  Two  or  three  hours  in 
tireless  cooker  is  best. — Mrs.  M.  B. 
Rees. 

American   Stew.  Cost. 

%   lb.  bacon $0.1000 

1  lb.  carrots  or  rutabaga 0300 

2  lbs.    potatoes 0400 

1    t   salt 0003 

1  c    catsup 0500 

2  T   flour 0018 

Gas.   1  y2    to   2   hrs .0500 

2  quarts   cost $0.2721 

1   quart   costs 1411 

1   cup  costs 0350 

Dice     carrots     or     rutabagas,     cook 

with  bacon  in  about  1  quart  of  water, 
about  %  hour,  add  potatoes  also  diced 
and  if  necessary  a  little  more  water. 
Put  flour  in  a  bowl,  add  a  little  water 
and  stir  until  smooth,  then  add  catsup 
and  pour  into  stew,  stirring  well. 
Let  boil  a  few  minutes  and  serve.  If 
I  have  fire  in  the  range,  I  take  the 
bacon  out  of  the  stew  about  20 
minutes  before  serving  time,  slice 
down  to  rind  and  set  in  oven  to  crisp. 
Leftover  stew  makes  good  soup  by 
adding  water  and  reheating.  Serve 
croutons  with  it. — Mrs.  B.  M.  Grill, 
Milwaukie,   R.   P.  D.   2. 


Parsnip    Stew.  Cost. 

1  lb.  fresh  parsnips $0.0333 

y>    lb.   salt  pork 1400 

1    lb.    potatoes 0250 

Cracker  crumbs   (2  crackers)..      .0080 

1   t  salt 0003 

*4    t   pepper 0021 

Gas  to  stew,   %   hr 0050 

Cost  for  4   persons $0.2137 

Cost  per  portion,  5%   cents. 

Chop  pork  fine  (put  through  grind- 
er); pare  potatoes  and  parsnips  and 
slice  them.  Put  in  pan  layer  of  pork, 
one  of  potatoes,  one  of  parsnips,  till 
all  are  used;  cover  with  cold  water; 
season  with  pepper  and  salt.  Cook 
three-quarters  of  an  hour. — Mrs. 
Welch. 

Parsnip    Chowder. 

Mrs.  Turner  says:  I  am  sending 
three  stews  that  I  have  tried  many 
times.  Really  I  make  cheaper  ones 
but  feared  you  might  not  think  them 
nutritious  enough,  though  we  make 
meals  on  them.  Co=t 

1-3  lb.  bacon    $0.1000 

4   lbs.    parsnips 1000 

1    lb.    potatoes 0300 

3    t   salt 0010 

Milk    0200 

%    lb.    onions 0100 

Fuel,  wood,  2  hrs .0570 

Total    cost    $0.3180 

Makes  3  quarts  soup,  or  2%  cents 
per   portion. 

Slice  onion  and  bacon  into  vessel 
and  fry  a  golden  brown,  stirring 
often.  Add  sliced  parsnips,  stir  well 
and  cover  with  boiling  water.  Sim- 
mer gently  1%  hours,  then  add  sliced 
potatoes.  Cook  until  tender,  add  milk 
and  serve.  Never  stir  and  do  not  burn. 
Season    with    salt. — Mrs.    Turner. 

Fish  Stew. 

(First  Prize  Recipe).         Cost. 

%    lb.   salmon $0.1100 

%    lb.    halibut 1200 

y2    lb.   black  cod 0500 

1  qt.  can  tomatoes 1500 

V2    lb.  rice 0300 

1    medium-sized   onion ul25 

1  green  pepper o200 

2  T  olive  oil 0200 

1   T   salt 0008 

Parsley   from   garden 0000 

Fuel,   gas,   medium,    10   minutes     .0019 
Simmering,    30   minutes .0020 

Cost   of   3    quarts $0.5172 

Cost  per  quart,  17  cents;  per  cupful, 
4J4   cents. 

Preparing  Fish  Stew. — Put  olive  oil 
in  pot.  Add  minced  onion,  green  pep- 
per and  raw  rice.  Braise  for  10  min- 
utes over  slow  fire.  Now  add  one 
pint  of  water  and  can  of  tomatoes. 
Bone  and  skin  fish  and  put  in  pot  with 
the  salt.  Let  all  come  to  a  boil.  Cover 
pot  and  simmer  for  30  minutes,  finish 
with  chopped  parsley. 

To  make  stew  more  tasty,  with 
little  additional  cost,  add,  when  al- 
most done,  some  crab  flakes,  clams 
and  oysters. — Mrs.  Otto  Heyde,  181 
Grover   street,   city. 


ALL 

OVER 

AMERICA 

Housewives  are  enthusiastic 

over   the   results    obtained 

from 

THE  PERFECT  BAKING— TIME  SAVING 

Detroit  Jewel  Range 

DOUBLE  OVEN— SINGLE  OVEN 

It  will  open  your  eyes  to  better  cooking  results  at  a 
lower  cost. 

ALWAYS  READY— SIMPLE— EFFICIENT 

Either  Right  or  Left  Ovens;  with  Automatic  Lighter;  White 
Enamel  Panels;  White  Enamel  Splashers;  White  Enamel  Drip 
and  Broiling  Pans. 

Double  Wall  Construction;  Finished  with  Baked  Ebonite  Fin- 
ish; Baked  on  with  a  High  Temperature  which  is  impervious  to 
oil  or  water. 

This    range    fully    meets    the    requirements    of    the 
majority  of  homes. 

In  finish,  materials  and  workmanship  it  represents  a  stand- 
ard of  quality  that  cannot  be  excelled. 

Read  Pages  38-39-40   for  Description  of  Cooking  by  Gas. 

See  this  range  and  other  styles  on  display  at  our  salesroom. 

Portland  Gas  and  Coke  Company 


91 


Fish  and 
Sea   Food 


Fish  and  Sea  Food 


Conserving  Fish  and  Sea  Food — 

Fish  Prices 

The  Food  Value  of  Fish 

How  to  Select  Fish 

The  Preparation  of  Fish 

Fish  Sauce 

Lobsters 

Crabs 

Crawfish  and  Shrimps 

Serving  Fish 

Ways  of  Cooking  Fish 

Fish  Stuffing 

Fish  Food  Value  Table 

Western  Recipes  for  Cooking — 

1.  Salmon — Baked,  Loaf,  Steamed,  Escalloped,  Creamed, 

En  Casserole,  Bisque,  Pie,  Pudding,  Chowder,  Tur- 
bans, Kippered. 

2.  H  a  1  i  b  u  t — Baked,  Creamed,  Chowdered,  Smothered, 

Moulded,  Combination  Fish  Stew. 

3.  Small  Fish — Salmon  Trout,  Shad,  Black  Cod,  Mountain 

Trout,  Smelt. 

4.  Cod  Fish— Souffle,  Mold,  Balls,  Gravy,  Chowder. 

SEA  FOODS 


I.     Clam- 


II.     Oysters- 


Chowder, 

Pie, 

Escalloped 

Creamed 

Fritters 

Nector 


Fricassee,  with  Macaroni 
Bisque 


Fish  and  Sea  Food 


Fish   Prices. 

It  is  said  that  we  people  of  Oregon, 
who  live  where  fish  and  sea  food  are 
so  abundant,  really  eat  less  of  them 
than  the  average  of  the  people  of  the 
whole  United  .States,  most  of  whom 
are  far  from  the  seacoast.  I  have 
lead  that  we  only  eat  eight  pounds 
apiece  per  year,  on  an  average,  which 
would  be  about  one  meal  per  month. 
Of  course,  while  we  people  of  Port- 
land have  all  this  sea  food  practically 
at  our  door,  the  whole  of  Eastern 
Oregon  is  away  from  our  market,  and 
prices  are  high.  Southern  Oregon  has 
fish,  but  not  the  sea  food  locally,  and 
transportation  rates  are  very  high. 
But  right  here,  where  these  food 
products  are  most  abundant,  they 
cost  more  than  meat.  It  seems  strange 
to  an  ordinary  housewife  that  animals 
can  be  raised,  cared  for  and  fed  for 
years  to  furnish  meat  that  can  be  sold 
cheaper  than  fish  that  abound  free  in 
our  adjacent  waters,  require  no 
care  (from  those  who  sell  them,  any- 
way), and  never  have  to  be  fed.  Why 
is  this?  They  say  it  is  a  trust.  I 
have  no  idea  myself,  but  our  govern- 
ment has  urged  us  to  substitute  fish 
for  part  of  our  meat  diet,  and  it  is 
our  patriotic  duty  to  do  so.  It  has 
occurred  to  me  that  it  would  be  a 
great  and  most  worthy  service  at  this 
time  for  some  one  of  our  many  wom- 
en's clubs  to  take  up  the  study  of  this 
question  and  find  out  just  why  fish 
costs  more  than  meat,  and  if  it  isn't 
possible  to  reduce  the  price.  We  Ore- 
gon women  can  vote,  and  we  have  as 
much  right  and  interest  in  these 
questions  as  men,  especially  in  a  food 
question.  It  is  peculiarily  our  prov- 
ince. If  we  could  accomplish  even  a 
little  in  a  practical  way  at  this  time 
in  this  vital  food  conservation  mat- 
ter it  would  be  a  great  credit  to  the 
women  of  Oregon  over  all  the  United 
States. 

(Note. — Since  the  above  was  printed 
the  Chamber  of  Commerce  has  taken 
up  the  question  of  cheaper  fish, 
opened  a  municipal  fish  market  and 
have  very  materially  reduced  the 
price  of  fish.) 

Portland  Market  Prices. 

Here  are  the  prices  of  fish  I  ob- 
tained at  the  fish  market  on  Saturday^ 
October  6: 

Lb.,  Cents 

Salmon,  Royal  Chinook 20 

Salmon,    Silverside,    by    the    half 

fish    15 

Salmon,     Silverside,     whole,    for 

canning 14% 

Salmon  trout    20 

Halibut   25 

Sturgeon    25 


Fresh  black  cod,  2  lbs.  for 25 

Sad  dabs 15 

Crabs  (each)   20 

Shrimps    20 

Smelt,  2  lbs.  for 25 

Bloaters    5 

Codfish    20 

Boneless  herring 30 

Kippered  salmon 30 

Oysters,  Eastern,  per  pint 65 

Oysters,  Western,  per  pint 70 

Lobsters,   each    35 

Crawfish,  per  dozen 35 

River  trout,  Grayling,  lb 20 

The  Food  Value  of  Fish. 

The  subject  that  interests  us  as 
much  or  more  than  the  prices  of  our 
fish  and  sea  food  is  the  much  mooted 
question  of  their  food  value  and  di- 
gestibility. Everyone  knows  the  cur- 
rent saying,  "Fish  for  brain  workers," 
but  authorities  do  not  agree  on  this. 
I  have  been  looking  this  up,  together 
with  the  food  value,  digestibility,  etc., 
of  fish,  and  here  is  the  net  result  of 
what  I  know  and  can  find  out: 

Fish  belongs  to  the  nitrogenous 
group  of  foods,  so  it  builds  and  re- 
pairs muscular  flesh  and  tissue.  It  is 
digested  mainly  in  the  stomach.  The 
albuminoid  matter  in  white  fish  such 
as  cod,  haddock  and  halibut,  is  about 
the  same  as  in  beef  and  mutton.  The 
proportion  of  water  in  fish,  flesh  and 
fowl  is  also  quite  uniform;  fish  con- 
tains, however,  more  phosphorus,  the 
active  fish,  as  trout  and  pickerel,  con- 
taining the  greater  percentage.  The 
amount  of  carbon  depends  largely 
upon  the  amount  of  fat  the  fish  con- 
tain. White  fleshed  fish  are,  there- 
fore, deficient  in  carbon,  as  their  fat 
is  secreted  and  held  in  their  liver.  A 
scientific  cook  would  tell  you  to  serve 
with  boiled  white  fish,  potatoes  and 
cucumbers  or  lettuce  with  French 
dressing,  as  that  would  supply  the 
lacking  carbohydrates  and  fat. 

Pink  fleshed  fish,  as  salmon  and 
sturgeon,  have  their  fat  all  through 
their  body,  and  so  are  harder  to  di- 
gest, although  they  have,  alone,  a 
greater  food  value. 

So  we  see  that  the  white  fleshed 
fish  are  better  for  the  delicate  stom- 
ach, and  the  colored  fish  make  a  much 
better  diet  for  the  active  man;  and 
the  more  active  the  fish  the  greater 
the  amount  of  muscle-making  food  it 
will  contain.  "Fish,  on  account  of  its 
density  of  fiber,  would  not  be  recom- 
mended as  a  frequent  diet  for  brain 
workers." — Mrs.  S.  T.  Rorer. 

Then  here  is  another  authority: 
"Fish  meat,  with  but  few  exceptions, 
is  less  stimulating  and  nourishing 
than  meat  of  other  animals,  but  is 
usually  easier  of  digestion.  Salmon, 
mackerel     and     eels     are     exceptions. 


TELEGRAM   CONSERVATION   COOK   BOOK. 


White  fish  are  especially  easy  of  di- 
gestion. Fish  is  not  recommended  for 
brain  workers  on  account  of  the  large 
amount  of  phosphorus  (an  element 
abounding  largely  in  nerve  tissue) 
which  it  contains,  but  because  of  its 
easy  digestibility." — Mrs.  F.  M.  Far- 
mer. 

Mrs.  Rorer  says  fish  are  too  dense 
to  digest  easily.  Mrs.  Farmer  recom- 
mends them  because  they  do.  "Where 
doctors  disagree  we  will  just  have 
to  find  out  for  ourselves  by  eating 
them  whether  they  agree  with  us,  re- 
membering that  fried  fish,  or  dry 
baked  fish,  may  disagree  with  us 
when  creamed  fish,  chowders,  etc., 
will  not. 

To  Select  Fish. 

The  flesh  should  be  firm,  the  scales 
should  be  bright  and  stick  closely  to 
the  fish,  the  eyes  and  gills  should  be 
bright,  and  the  flesh  free  from  any 
unpleasant  odor.  Salmon,  cod  and 
large  white  fish  should  have  a  bronze 
tint  when  freshly  cut.  Fish  are  poi- 
sonous if  stale,  and  should  be  eaten 
when  in  season  and  as  soon  after  they 
are  killed  as  possible. 

The  Preparation  of  Fish. 

Here  are  some  suggestions  about 
the  more  common  fish  and  their  prep- 
aration: 

Cod  is  a  fine  boiling  fish,  and  may 
be  fried  in  slices,  but  is  never  used 
in  baking. 

Haddock,  very  much  like  cod,  but 
smaller,  is  also  usually  cheap,  and  is 
in  season  throughout  the  year,  but 
the  very  large  head  is  waste,  so 
makes  it  more  expensive  than  it 
seems.     Cooked  the  same  as  cod. 

Halibut  is  the  largest  fish  we  get, 
unless  it  is  sturgeon.  It  is  cut  in 
slices  and  sold  by  the  pound,  and,  be- 
ing solid  meat,  is  very  economical.  It 
is  in  season  throughout  the  year. 

Flounders  are  admirable  boiling 
fish,  or  they  may  be  made  into  fillets 
and  fried,  or  served  au  gratin. 

Shad  come  into  the  rivers  from  the 
sea  in  the  early  spring.  They  are  in 
season  from  February  1  to  the  middle 
of  June. 

Trout  are  generally  fresh  water 
fish,  and  those  from  small  streams 
are  perhaps  our  very  finest  fish. 

Smelt  are  small  and  always  sold  by 
the  pound.  They  are  usually  rolled  in 
egg  and  bread  crumbs,  or  in  corn 
meal,  and  fried.  (Remember  yester- 
day's suggestion  of  putting  a  plate 
over  to  turn,  as  they  are  so  delicate 
it  is  hard  to  keep  them  whole.) 

Boneless  salted  herring  makes  an 
exceedingly  nice  relish  for  the  be- 
ginning of  a  lunch. 

Eels  and  catfish,  fish  without 
scales,  are  skinned,  dipped  in  egg  and 
bread  crumbs,  and  fried. 


Mackerel  is  in  season  from  May  1  to 
September  1,  and  is  one  of  the  best 
known  fish.     They  are  best  boiled. 

Salmon,  the  most  prized  of  all,  for 
its  pink  flesh  and  fine  flavor,  live  in 
both  salt  and  fresh  waters,  and  are 
in  season  from  May  to  September,  but 
frozen  salmon  may  be  obtained  nearly 
all  the  year. 

Mrs.  Fannie  Merritt  Farmer  says: 
"In  the  Columbia  river  and  its  tribu- 
taries salmon  are  so  abundant  that 
extensive  canneries  are  built  along 
the  banks."  Yet  we  people  who  live 
right  here  in  the  famous  home  of  the 
salmon  do  not  begin  to  use  as  much 
of  it  as  we  should.  It  may  be  sliced 
and  broiled,  or  planked;  boiled  whole 
or  in  slices,  and  served  with  sauce 
Hollandaise  (see  below)  it  is  the  most 
elegant  of  dinner  fish. 

To   Clean    Smelt. 

Make  a  slight  opening  at  the  gills 
with  either  a  sharp  knife  or  a  pair  of 
scissors;  then  draw  the  smelt  between 
the  thumb  and  finger,  from  the  tail 
to  the  head.  In  this  way  all  the  in- 
testines will  be  pressed  out  at  the  gill 
opening.  Wash  and  dry,  sprinkle  with 
salt,  and  they  are  ready  to  dip  and 
fry. 

To  Fry  Fish. 

Fish  may  be  fried  in  any  fat,  but 
are  considered  better  fried  in  oil. 
Handle  with  care,  so  as  not  to  bruise. 
Wash  and  prepare  for  cooking. 

Put  sufficient  fat  in  a  deep  pan  to 
completely  cover  the  fish.  Beat  a 
whole  egg,  add  a  tablespoonful  of  hot 
water,  dip  the  fish  first  in  the  egg, 
then  roll  in  bread  or  cracked  crumbs. 
Put  a  few  fish  at  a  time  in  a  frying 
basket  and  sink  in  the  hot  fat;  as 
soon  as  browned  lift  carefully  and 
drain.  Garnish  with  lemon  and  pars- 
ley. 

(This  is  a  very  expensive  way  to  do 
for  ordinary  occasions,  as  the  fat  re- 
maining that  the  fish  were  fried  In 
can  not  be  used  for  anything  else.  If 
on©  wishes  to  use  this  method  for 
some  special  occasion  the  fat  can  be 
drained  off  and  used  for  frying  other 
fish  in  the  usual  way,  and,  of  course, 
all  fat  remaining  after  frying  fish 
should  be  drained  off  in  a  cup  by 
itself  and  kept  till  the  next  ones  are 
fried. — "Save  the  fats"). 

Fillets  of  Fish. 

For  this  it  is  better  to  use  a  white 
fish,  rock  or  white  bass,  etc.  After 
the  fish  has  been  scaled  and  cleaned 
put  your  hand  firmly  on  the  fish  and 
with  a  sharp  knife  cut  from  the  tail 
to  the  head  just  as  near  the  bone  as 
possible,  removing  all  the  flesh.  Turn 
the  fish  on  the  other  side  and  do  the 
same  thing.  In  this  way  you  will  re- 
move all  the  bones 


FISH  AND  SEA  FOOD. 


Cut  the  fish  into  strips  all  the  way 
across,  and  about  an  inch  wide.  Roll 
and  fasten  with  a  wooden  skewer. 
Have  ready  a  deep  pan  of  hot  fat.  Put 
a  half  dozen  of  these  rolls  in  your 
frying  basket  and  plunge  them  into 
the  hot  fat;  they  will  quickly  curl 
tighter,  and  will  cook  in  about  three 
minutes.  Drain  on  brown  paper,  dust 
with  salt,  arrange  on  a  napkin,  gar- 
nish with  parsley  and  lemon. — Mrs. 
Rorer. 

Hollandaise    Sauce.  Cost 

Vz  c  butter $0.1250 

2  egg  yolks   (cost  1  egg) 0417 

1  T  lemon  juice    (1  lemon,   25c 

dozen)    0208 

Vi  t  salt 0001 

Few    grains   cayenne    ( y2    salt- 
spoon)   0001 

1-3  c  boiling  water 0000 

Fuel,  gas  15  minutes 0029 

About  iy2  cupfuls  cost $0.1906 

Put  butter  in  a  bowl,  cover  with 
cold  water,  and  wash,  using  a  spoon. 
Divide  in  three  pieces.  Put  one  piece 
in  top  of  double  boiler  with  yolks  of 
eggs  and  lemon  juice,  place  in  boiling 
water  in  bottom  and  stir  constantly 
until  butter  is  melted,  then  add  sec- 
ond piece  of  butter,  and,  as  it  thick- 
ens, third  piece;  add  water,  cook  one 
minute  and  season  with  salt  and  cay- 
enne. If  left  over  the  fire  a  moment 
too  long  it  will  curdle;  if  it  does  add 
two  tablespoonfuls  heavy  cream. 

(Of  course,  such  a  sauce  as  this  is 
far  too  expensive  for  us  plain,  eco- 
nomical people  for  ordinary  use,  but 
it  is  well  to  have  recipes  for  an  oc- 
casional "company  dish,"  as  my 
mother  used  to  call  them.) 

Many  of  us  are  not  familiar  with 
cooking  the  "crustacea"  —  lobsters, 
crabs,  shrimps  and  crawfish,  so  I  will 
condense  some  practical  directions  as 
to  how  to  prepare  and  cook  these  pe- 
culiar sea  foods. 

Lobsters. 

These  are  nitrogenous  food,  helping 
to  build  and  repair  the  muscles  and 
tissues,  but  are  also  very  dense  and 
difficult  of  digestion,  and  to  be  safe 
to  eat  must  be  alive  when  cooked. 
If  allowed  to  die  they  are  dangerous, 
and  must  be  used,  also,  soon  after 
cooking. 

To  kill  a  lobster  have  ready  a  large 
kettle  of  warm  water.  It  is  not  nec- 
essary that  the  water  be  boiling;  In 
fact,  the  lobster  will  die  more  quickly 
in  warm  than  in  boiling  water.  Hold 
the  lobster  upside  down,  grasping  him 
by  the  back;  put  his  head,  then  his 
body  under  the  water  and  quickly 
cover  the  kettle.  He  will  die  in- 
stantly. 

To  broil  a  lobster  take  it  from  the 
water  immediately,  cut  it  into  halves, 
remove  the  stomach  and  Intestine, 
and  it  is  ready  to  broil. 


For  salad,  lobster  Newberg,  or  any 
dish  that  calls  for  the  simple  reheat- 
ing of  the  meat,  cook  slowly  for 
three-quarters  of  an  hour,  adding  salt 
after  cooking  a  half  hour.  Rapid 
boiling  toughens  the  meat.  Do  not 
remove  the  meat  from  the  shell  until 
you  are  ready  to  use  it. 

To  open  a  lobster,  after  it  is  thor- 
oughly chilled,  twist  off  the  claws 
and  then  the  tail  shell  from  the  body. 
Split  the  tail  underneath  directly 
down  the  center,  and  remove  the  meat 
in  one  long  piece.  Pull  open  the  body 
shell,  take  out  the  "liver"  of  the  lob- 
ster, which  you  will  know  by  its 
greenish  soft  condition;  also  the  shell; 
remove  the  stomach,  sometimes  called 
the  "lady,"  which  is  found  immedi- 
ately underneath  the  head.  Throw 
this  away.  Pick  the  meat  from  the 
shell;  break  into  halves  the  solid 
piece  of  meat  that  you  have  taken 
from  the  tail,  and  remove  the  intes- 
tine running  its  entire  length.  Crack 
the  claws  and  pick  out  the  meat. 
To  Serve  Lobster  Plain. 

Arrange  the  meat  in  the  center  of 
a  cold  platter,  garnish  with  the  small 
claws,  crisp,  light  leaves  of  lettuce, 
hard  boiled  eggs  cut  into  quarters, 
and  pickled  beets  cut  into  fancy 
shapes.  Use  with  this  French  dress- 
ing. 

Crabs. 

Crabs,  like  lobsters,  must  be  pur- 
chased alive,  put  into  warm  water  and 
boiled  in  exactly  the  same  way.  Lift 
the  crabs  with  tongs,  as  they  cannot 
be  safely  handled  like  lobsters.  Put 
in  one  at  a  time,  cover  the  kettle  and 
wait  for  it  to  die;  then  put  in  an- 
other; when  the  last  is  in  and  the 
water  has  almost  reached  the  boiling 
point,  add  a  tablespoonful  of  salt  and 
cook  slowly  for  30  minutes.  Take 
from  the  fire;  when  cool  twist  off  the 
legs;  pull  off  the  "aprons,"  or  loose 
flaps  in  under  the  shell;  remove  the 
stomach  (under  the  head,  like  the 
lobsters)  and  the  little  twist  of  intes- 
tines and  the  gills.  Cut  the  crab  di- 
rectly in  halves,  so  that  the  meat  may 
be  picked  out  carefully  without  get- 
ting any  bone  in  It. 

To  Serve  Cold. 

Wash  and  dry  the  upper  shells;  fill 
them  with  cold  crab  meat,  dish  and 
garnish  with  cress.  Serve  with 
French  dressing. 

Crawfish  and   Shrimps. 

These  are  usually  sold  boiled,  and 
can  be  made  into  any  of  the  recipes 
given  for  lobsters  and  crabs.  Shrimps 
in  cream  sauce  or  shrimp  salad  are 
among  the  best  ways  of  serving 
shrimps,  or  they  may  be  served  cold 
with  French  dressing.  Crawfish  are 
often  used  to  garnish  fancy  dishes  of 
lobster. 


98 


TELEGRAM   CONSERVATION   COOK   BOOK. 


SERVING    FISH. 

Many  men  who  carve  poultry  per- 
fectly do  not  know  just  how  to  carve 
fish,  and  "mess  it  all  up"  after  all 
our  efforts  to  serve  it  attractively,  so 
I'm  giving  directions  today. 

To  Serve  Pish  Properly. 

Boiled  and  baked  fish  are  carved  in 
the  same  manner.  Use  always  a  sil- 
ver knife  and  fork,  as  steel  spoils  the 
flavor  of  the  fish.  Garnish  with  pars- 
ley and  quarters  of  lemon.  To  carve, 
first  cut  off  the  head  just  behind  the 
gills,  then  run  the  knife  through  the 
fish  lengthwise  as  near  to  the  back- 
bone as  possible.  Cut  the  upper  half 
into  slices  or  pieces  cut  crosswise  of 
the  fish,  as  wide  as  you  desire  to 
serve.  After  serving  all  the  upper 
portion,  loosen  the  backbone  and  turn 
it  to  the  back  of  the  plate.  Cut  and 
serve  the  underside  the  same  way  you 
did  the  upper.  Planked  or  boiled  fish 
are  cut  crosswise  double  through  the 
backbone,  but  be  very  careful  to 
strike  the  joints  between  the  verte- 
brae, breaking  them  quickly  open,  or 
the  flesh  of  the  fish  will  be  mashed, 
and  both  flavor  and  appearance 
spoiled.  (Have  your  knife  very 
sharp). 

Standard  Rales  for  Serving  Fish. 

With  planked  fish  serve  potato  puff 
and  cucumbers  with  French  dressing. 

With  broiled  fish,  creamed  potatoes 
and  cucumbers  with  French  dressing. 

With  baked  fish,  fried  potato  balls 
and  cucumbers  as  before. 

With  boiled  fish,  sauce  Hollandaise 
(see  yesterday's  recipe),  boiled  pota- 
to balls  with  parsley  sauce,  and  cu- 
cumbers as  before. 

With  small  fish  fried,  sauce  tartare 
and  light  crisp  bread. 

With  fish  croquettes  and  cutlets  for 
luncheon  or  supper,  warm  crisp  rolls 
and  potato  roses. 

With  fried  halibut  steaks  for  lunch, 
cucumbers  as  before,  graham  bread 
and  coffee. 

With  creamed  or  deviled  fish,  cu- 
cumber sauce  and  crisp  bread. 

With  salt  cod,  boiled  potatoes,  pars- 
nips and  sour  milk  biscuit  or  brown 
bread. 

With  creamed  cod  for  lunch  or  sup- 
per, serve  plain  boiled  potatoes. 

With  salt  mackerel,  fried  mush  or 
corn  bread. 

With  fish  timbales  with  cream,  lob- 
ster, shrimp  or  oyster,  crab  sauce  and 
a  garnish  of  tiny  potato  balls. 

Sweets  should  not  be  served  with 
or  after  a  fish  dinner,  supper  or 
luncheon. 

However,  plain  people  will  continue 
to  use  fish  cooked  in  any  plain  and 
economical  way  to  which  they  are  ac- 
customed, or  which  they  learn  in  our 
kitchen.     And   with   fish   as   the   meat 


of  the  meal  we  will  serve  potatoes 
and  other  vegetables  as  usual.  How- 
ever, we  can  get  an  idea  of  the  food 
that  balances  fish  in  a  complete  ra- 
tion from  this  table,  and  all  of  us  can 
serve  brown  bread,  cucumbers  with 
French  dressing  and  use  chopped 
parsley  as  a  garnish. 

Ways  of  Cooking  Fish. 

Here  are  the  best  ways  of  cooking 
fish  condensed  and  adapted  to  our 
needs,   from   well   known   authorities: 

To  Cook  Fish  in  Boiling  Water — 
Small  cod,  haddock,  etc.,  are  cooked 
whole  in  enough  boiling  water  to 
cover  them,  to  which  is  added  salt  for 
flavor  and  lemon  juice  or  vinegar  to 
keep  the  fish  white.  It  is  better  to 
boil  the  fish  on  a  rack  of  some  kind 
in  a  large  kettle  or  pan,  or  coiled  up 
in  a  wire  basket  in  a  deep  kettle,  but 
it  can  be  wrapped  in  a  cloth  and 
boiled  that  way  if  you  have  neither 
of  these.  Large  fish  are  cut  in  thick 
pieces  and  tied  in  pieces  of  cheese- 
cloth to  boil.  Remove  the  skin,  or 
scald  it  and  scrape  to  remove  the  col- 
oring. The  fish  is  cooked  when  the 
flesh  leaves  the  bone  and  not  before. 

To  Broil  Fish — Cod,  haddock,  mack- 
erel, etc.,  are  split  down  the  back  and 
broiled  whole.  Salmon,  chicken  hali- 
but and  other  large  fish  are  cut  in 
inch  slices  for  broiling.  Smelt  and 
other  small  fish  are  broiled  whole, 
without  splitting.  Clean  and  wipe 
fish  as  dry  as  possible,  sprinkle  with 
salt  and  pepper  and  place  in  well 
greased  wire  double  broiler.  Slices  of 
fish  should  be  turned  often  while 
broiling;  whole  split  fish  should  be 
first  well  broiled  on  the  flesh  side, 
then  turned  and  broiled  on  the  skin 
side  just  long  enough  to  make  skin 
crisp  and  brown.  Loosen  one  side  of 
the  broiler,  then  the  other,  or  fish 
will  cling  to  it  and  tear. 

To  Bake  Fish — Clean  and  place  on 
strips  of  cotton  cloth  under  the  fish 
in  the  well  greased  dripping  pan.  Lift 
out  by  these  strips  of  cloth  and  re- 
move them. 

To  Fry  Fish — Clean  fish  and  wipe 
as  dry  as  possible.  Sprinkle  with 
salt,  dip  in  flour  or  crumbs,  egg  and 
crumbs,  etc.,  and  fry  as  described  yes- 
terday. 

To  Saute  Fish — Prepare  as  for  fry- 
ing and  cook  in  frying  pan  with  small 
amount  of  fat,  or,  if  preferred,  dip  in 
granulated  corn  meal.  Cod  steak  and 
smelts  are  often  cooked  in  this  way. 
Fish   Stuffing — No.  1.        Copt 

!*>  c  cracker  crumbs $0.01fi0 

V2  c  stale  bread  crumbs 0075 

H  c  melted  butter 0R25 

K    t   salt 0001 

i/£t  t  pepper 0010 

%  t  onion  juice 0001 

%    c  hot  water 0000 

Cost $0.0872 


FISH  AND  SEA  FOOD. 


Directions — Mix  ingredients  in  or- 
der given. 

Fish  Stuffing — No.  2.         Cost 

1  c  cracker  crumbs $0.0320 

%  c  melted  butter 0625 

14   t  salt 0001 

Va  t  pepper 0010 

%   t  onion  juice .0001 

1   t  parsley,  finely  chopped 0014 

1    t   capers,    finely    chopped    (M 

c  costs  25c) 0208 

1  t  pickles,  finely  chopped   (2  c 

cost  20c)    0021 

Cost    $0.1200 

Mix  ingredients  in  order  given.  This 
makes  a  dry,  crumbly  stuffing. 

(Notice  that  here  is  about  the  same 
quantity  as  before  and  costs  half 
again  as  much.  Two  cents  of  the  ex- 
tra cost  is  in  the  capers — and  you  can 
make  your  own  capers  out  of  pickled 
or  green  nasturtium  seed  pods  that 
keep  for  years  and  are  very  good.) 

Our  Fish  Food  Value  Table. 

In  the  table  following  the  protein  is 
muscle-building  food,  and  the  fats 
and  carbohydrates  (sugar,  starch, 
etc.),  are  mutually  replaceable,  though 
a  given  weight  of  fat  produces  a  little 
more  than  twice  as  much  energy  as 
the  same  weight  of  carbohydrates. 
Our  food  repairs  the  body  and  gives  it 
energy — the   power   to    work   and   ac- 


complish. This  energy  produced  by 
food  i,s  measured  in  various  ways. 
One  of  the  most  common  is  to  express 
it  in  terms  of  the  heat  it  would  take 
to  produce  that  much  energy — and 
this  is  known  as  calories.  So  that  the 
greater  the  number  of  calories  the 
greater  the  amount  of  energy  pro- 
duced, and  hence  the  better  the  fish 
(or  anything  else)   as  a  food. 

This  is  a  complex  scientific  matter 
if  gone  into  deeply,  but  we  can  any 
of  us  understand  this  much,  and  so 
find  the  table  very  useful. 


FISH. 


Cod    

Bel    

Flounder    

Halibut    

Herring    

Mackerel    

Salmon   

Smelt    

Trout,  river  .... 
Trout,  salmon   . . . 

Cod,  dry  salt 

Herring,  salt  . . 
Herring,  smoked 
Mackerel,  salt  . . 
Sardines    


Edible    portion.        » 


82.6 
71.6 
84.2 
75.4 
72.5 
73.4 
64.6 
79.2 
77.8 
70.8 
81.5 
|46.2 
|69.5 
|44.4 
150.2 


16.5 
18.6 
14.2 
18.6 
19.5 
18.7 
22.0 
17.6 
19.2 
17.8 
16.2 


.4 
9.1 
0.6 
5.2 
7.1 
7.1 

12.8 
1.8 
2.1 

10.3 
74 


18.9)16.9 
21.11  8.5 
19.2  22.4 

4.3  12.7 


1.2 
1.0 
1.3 
1.0 
1.5 
1.2 
1.4 
1.7 
1.2 
1.2 
1.56 
16.4 
1.2 
13.8 
7.5 


•Whole.  fDressed. 


Salmon 

Our  finest  and  best  known  fish. 


Baked   Sainton  and  Macaroni. 

A  recipe  that  I  frequently  use  with 
great  success. 

Cost. 

1  can  red  salmon $0.1500 

y2  package  macaroni 0500 

1  egg 0411 

4  salted  crackers 0100 

1/2  uint  milk 0300 

1  T  butter 0156 

1  t  salt 0003 

Vi  t  pepper 0041 

Fuel  y2  hour  (%  use) 0071 

Cost  for  6  people  or  5c  each.  .$0.3082 
Cook  and  drain  macaroni  well. 
Place  a  thick  layer  in  bottom  of  but- 
tered casserole  or  pan,  then  a  layer 
of  the  salmon,  well  minced  and  mixed 
with  the  pepper  and  part  of  the  milk. 
Beat  the  egg  well  and  place  on  top, 
followed  by  a  layer  of  rolled  cracker 
crumbs.  Pour  balance  of  milk  over 
all.  Put  balance  of  butter  on  top  and 
bake  %  hour  in  moderate  oven.  This 
makes  the  principal  dish  for  lunch  or 
dinner  and  will  serve  six  people  gen- 
erously.— Mrs.  Crawford. 

Baked   Salmon.  Cost. 

3  lbs.  salmon $0.4500 

2  T  salt 0016 


.0534 
.0000 
.0032 
.0001 
.0468 
.0027 
..0012 
.0002 
.0005 
.0143 


Tomato  Sauce. 

2  c  tomatoes 

1  c  water 

1  small  onion  chopped  (2  T) . 

3  cloves    

3  T  butter 

3  T  flour 

V2   T  sugar 

%  t  salt 

Dash  pepper 

Fuel,  wood  1  hour  (%  use).. 

Cost  for  6  people $0.5740 

Serves  6  people  at  cost  of,  each     .0975 

Cook  tomatoes,  water,  onion  and 
cloves,  also  sugar,  for  15  minutes. 
Melt  butter,  add  flour  and  stir  into 
mixture,  add  salt  and  pepper  and  cook 
five  minutes.  Prepare  fish,  place  in 
baking  pan  and  pour  over  %  amount 
of  sauce,  bake  in  moderate  oven  one 
hour,  basting  frequently.  Remove  to 
platter,  pour  over  remaining  sauce 
and  garnish  with  parsley.  Above  rich 
sauce  takes  place  of  one  vegetable 
dish;  also  do  not  count  time  of  cook- 
ing sauce,  as  same  will  cook  while 
oven  is  heating. 

Thanking  you  for  your  interest  in 
Oregon  housekeepers.  —  Mrs.  R.  B. 
Bigham,  Aloha,  Or.,  Box  39. 


The  Telegram's  Sporting  Page  Is  Unexcelled 


TELEGRAM    CONSERVATION   COOK    BOOK. 


Baked  Salmon,  Cost. 

Salmon  (3  good  sized  slices)  ...  $0.2500 

2  T   butter 0064 

1  T  flour 0009 

1  t  salt 0003 

1  T  lard 0156 

Wood — hot  oven — y2  hour .0102 

Cost    $0.2834 

Serves  6  persons  very  nicely.  ' 
This  is  my  favorite  salmon  recipe, 
and   I  have  given  it  to  so   many  who 
like  it  very  much: 

Melt  lard  in  shallow  baking  dish, 
place  fish  in  it.  Melt  butter,  stir  in 
flour  and  spread  over  top  of  each 
slice,  salting  fish  first.  Bake  in  hot 
oven  %  hour.  Salmon  prepared  in 
this  way  is  never  dry  and  is  much 
nicer  than  when  baked  in  one  large 
piece,  and  is  more  easily  served. — ■ 
Mrs.  E.  P.  DeGraff,  1073  Mallory  ave. 

Baked    Salmon.  Cost. 

1   small   salmon,   about   3%    lbs. 

(at  15c  lb.) $0.5250 

1  c  home-made  tomato  sauce..      .0200 

3  thin  slices  bacon 0400 

1  T  salt 0008 

%  t  pepper 0042 

1  bay  leaf 0001 

Parsley  in  garden 0000 

3  stalks  celery 0189 

1    small    onion 0100 

Fuel  for  one  hour,  %  use .0143 

Serves  6  and  costs $076333 

Or  10  V2   cents  per  portion. 

(It  is  from  15  cents  per  portion  up 
in  restaurant"). 

Cut  head  off,  clean  thoroughly,  tak- 
ing care  to  remove  blood  around 
bone;  wash  and  place  on  fish  sheet  or 
put  cotton  cloth  under  fish  so  it  can 
be  lifted  from  pan  without  breaking. 
Salt  and  pepper  inside  and  out  and 
stuff  with  diced  celery  already  partly 
cooked,  and  2  slices  of  bacon,  minced 
onion  and  bay  leaf.  Place  one  slice 
bacon  on  top,  cover  and  bake  slowly 
for  one  hour.  When  done,  heat  to- 
mato sauce  and  pour  over  the  fish. 
Garnish  with  parsley  from  the  gar- 
den and  serve. — Mrs.  F.  E.  Graham, 
610  Pettygrove  street. 

Baked   Salmon  and  Tomatoes. 

Cost. 

2-lb.  salmon   $0.3000 

1  c  crumbs,   %   lb 0150 

1  pint  tomatoes  (2  c) 0534 

1   T  onion 0016 

1  t  salt 0003 

Vr  t  pepper 0010 

Wood   to  bake   1   hour    (%   use)      .0143 

Cost  for  salmon  loaf $0.3856 

To  cerve  6  persons,  or,  each ...  $0.0633 

Take  a  piece  of  salmon  any  size,  put 
in  a  baking  pan.  Then  take  a  cup  of 
bread  crumbs  or  a  little  flour,  2  table- 
spoonfuls.  Then  take  a  pint  of  toma- 
toes, pour  on  the  salmon  and  add  a 
little  minced  onion,  salt  and  pepper. 
Then  bake  an  hour.  This  is  very  good 
and  anyone  will  like  it.  I  hope  to 
find  this  in  the  paper  so  others  can 
try  it. — Mrs.  Monica  H.  Werlowski, 
1649  Market  street,  Salem,  Or. 


Baked    Salmon. 

Cost. 

3  lbs.  salmon $0.4500 

2  T  salt 0016 

1  T  flour 0009 

V2  can  tomatoes 1000 

Fuel  one  hour  wood   (%   use)..      .0143 

Cost    $0.5668 

Wash  and  scale  salmon,  salt,  place 
in  pan  and  pour  tomatoes  over  fish. 
Cover  and  bake  one  hour  in  slow 
oven,  basting  with  a  little  fat  unless 
salmon  is  quite  oily.  Thicken  sauce 
left  in  pan  with  a  little  flour  and  pour 
over  fish  and  serve. — Mrs.  F.  N.  Tay- 
lor. 

Salmon  Loaf. 

Cost. 

1  can  salmon $0.2000 

2  T  melted  butter 0312 

2  T  hot  milk 0034 

1  c  bread  crumbs  ( M  lb.) 0150 

1  egg   (50c  dozen) 0417 

1  t  parsley,  minced  (in  garden)     .0000 

V2  t  salt 0002 

Vs   t  pepper 0010 

Gas,  one  hour 0014 

Cost  for  loaf  to  serve  four. .  .$0.3039 

Or  about  7%  cents  each. 

Remove  bones  from  salmon,  mince 
finely,  add  beaten  egg  and  other  in- 
gredients. Stir  well  and  steam  in 
oiled  mold  one  hour.  Serve  with 
cream  sauce. — Mrs.  Welch. 

Baked   Salmon   Loaf. 

Cost. 

V2   lb.  fresh  salmon $0.1000 

y2  lb.  fresh  halibut 1250 

1  medium  onion 0016 

V4,  cup  bread  crumbs 0038 

1  egg 0417 

V2   t  salt 0001 

14  t  pepper 0021 

2  T  milk 0034 

1  T  flour 0009 

Oven  gas  1  hour 0220 

Cost    $0.3006 

Plenty  for  four  people  at  7%  cents 
per  portion. 

Free  the  raw  fish  from  bones,  run 
through  food  grinder  with  onion.  Add 
remaining  ingredients,  shape  into 
loaf,  place  in  pan  with  one  cup  boil- 
ing- water.  Bake  one  hour.  Put  one 
shake  of  flour  on  top  before  putting 
in  oven.  Baste  often  and  add  more 
water  if  necessary.  This  is  delicious 
served  cold  with  mayonnaise  added  to 
ground  sweet  pickles. — Mrs.  Reid,  110 
Twenty-first  street  North. 

Salmon  Loaf. 

Cost. 

1  can  salmon $0.2500 

1  c  fine  bread  crumbs 0150 

3  eggs  at  50c  dozen 1250 

4  T  melted  butter 0624 

%  t  salt 0002 

%  t  pepper 0010 

Minced  parsley  in  garden 0000 

Gas,  1  hour 0220 

Cost  to  serve  6  persons $0.4756 

Or  less  than  8  cents  each. 


FISH  AND  SEA  FOOD. 


101 


Remove  all  bones,  skin  and  fat. 
Mash  fine,  add  bread  crumbs,  beaten 
eggs  and  melted  butter,  salt  and  pep- 
per. Bake  in  loaf. — Mrs.  R.  C.  Day, 
643   East  48th   street  North. 

Honorable    Mention. 

(Second  Choice  for  First  Prize.) 
Steamed   Salmon   with   Turkish  Pilau. 

0  ,u  ,  C°St- 

2    lbs.   salmon $0.3000 

1  T  salt 0008 

y2    c   rice 0156 

2  c  stock 0500 

1  c  strained   tomato 0267 

V2  t  salt 0002 

%  t  pepper 0010 

Parsley  to  garnish 0000 

Gas  to  steam  salmon,  30  min..     .0057 
Gas  to  cook  rice,  30  min 0057 

Serves  6  people $0.4057 

About  6  2-3c  per  portion. 

Rub  the  salmon  with  salt  and  steam 
until  tender.  Cook  the  rice  in  the 
stock.  When  all  is  absorbed,  add  the 
tomato.  Add  the  salt  to  the  rice  while 
cooking,  and  the  pepper  with  the  to- 
mato. Lift  the  salmon  to  the  serving 
platter.  Heap  the  rice  about  it  and 
garnish  with  parsley. — Mrs.  Metzger. 
Steamed  Fish.  Cost 

1  small  salmon,  weight  4%  lbs. $0.2000 

1  T  butter 0156 

1  t  salt 0003 

%  t  pepper 0042 

1  t  sage 0083 

2  c  stale  bread  or  crackers 0300 

Wood  fuel,  25  min.    (%   use)...      .0060 

Cost    $0.2644 

Salmon  is  considered  the  most  nu- 
tritious of  all  fish. 

Clean  well.  Cut  off  the  head.  Fill 
the  fish  with  a  nicely  prepared  stuf- 
fing made  of  rolled  cracker  or  stale 
bread  crumbs,  seasoned  with  butter, 
pepper,  salt  and  sage.  Wrap  in  a  well 
floured  cloth,  tied  closely  with  twine 
and  steam  for  25  minutes.  The  gar- 
nishes are  parsley  and  slices  of  boiled 
egg-  or  sliced  lemon  and  beets.  While 
steaming  or  boiling  fish,  if  a  little 
vinegar  and  salt  are  added  to  the  wa- 
ter they  will  prevent  the  nutriment 
from  escaping. — Mrs.  Egger. 

Steamed  Salmon  Loaf. 

I  have  found  the  following  recipes 
satisfactory  to  all  people  liking  fish 
and  have  figured  them  out  as  best  I 
could:  Cost 

1  lb.  fresh  salmon $0.2000 

Vz  c  stale  bread  crumbs 0075 

Vz  c  sweet  milk 0134 

%  t  salt 0001 

1  egg , 0417 

Dash   cayenne    0010 

Gas,  top  burner,  1  hour 0114 

Serves  4  large  portions  for.  .$0.2751 

Or  about  7  cents  per  portion. 

Boil  fresh  salmon  %  hour,  separate 
from  bones,  mix  very  fine,  add  bread 
crumbs  and  salt.  Beat  egg  in  milk 
and  add,  mixing  thoroughly.  Grease 
double    boiler,     put     in     mixture    and 


steam  %  hour.  Serve  with  cream 
sauce  if  preferred. — Mrs.  Reid,  110 
21st  street  North. 

Escalloped   Salmon. 

Cost. 

2  lbs.  salmon $0.3000 

1  c  bread  crumbs 0150 

1  T  salt 0008       ' 

V8  t  pepper 0010 

Lemon 0200 

1  t  butter 0032 

1%  c  milk,  about 0402 

Gas,   45   minutes 0085 

Serves  6  people $0.3887 

Make  alternate  layers,  in  a  casser- 
ole, of  salmon,  minced,  and  bread 
crumbs.  Season  each  layer  with  salt, 
pepper  and  a  few  drops  of  lemon. 
Have  bread  crumbs  on  top.  Place 
bits  of  butter  on  top.  Pour  over 
enough  milk  to  just  cover.  Bake  45 
minutes.  Or,  if  cooked  salmon  is  used 
bake  about  20  minutes  in  a  hot  oven. 
— Mrs.  Metzger. 

Creamed    Salmon. 

Cost. 

1  lb.  salmon $0.2000 

1   T  vinegar 0017 

1  pint  milk 0535 

1  egg 0417 

1  T  cornstarch 0016 

1  T  flour 0009 

1  t  salt 0003 

Parsley  in  garden 0000 

Gas,  20  minutes 0038 

Cost    $0.3035 

Should  serve  six  and  costs  5  cents 
each. 

Cover  dish  with  hot  water  in  which 
is  a  tablespoonful  of  vinegar.  Boil 
five  minutes.  Drain  off  water,  pour 
milk  over  fish  and  heat.  Mix  corn- 
starch flour  with  beaten  egg  and  lit- 
tle cold  milk.  Add  when  fish  is  ten- 
der. Let  boil  without  stirring.  Add 
salt  and  chopped  parsley. — Mary  G. 
Morrison,  752  Montgomery  Drive. 

Creamed  Salmon. 

A  very  delightful  way  of  serving 
salmon,  from  a  little  left  over,  or  as 
a  main  dish,  as  it  was  served  at 
luncheon. 

Cost. 

1  cup  salmon,  shredded $0.1000 

1  pint  milk 0600 

14  T  nutmeg 0032 

y2   T  salt 0001 

Dash  red  pepper 0001 

1  T  butter 0156 

1  T  flour 0009 

Fuel  15  minutes  (xh  use) 0001 

Cost    $0.1815 

(Without  pricing  leftover  fish  this 
onlv  costs  8  cents.) 

This  will  serve  from  4  to  6  people 
and  is  a  splendid  lunch  dish — poured 
over  toast,  which  uses  the  stale  bread 
as  well  as  any  small  amount  of  left- 
over fish.  I  don't  think  it  would 
really  cost  over  5  cents  for  the  fish 
left  over. — Mrs.  May  S.  Hembree,  194 
Boundary  avenue. 


TELEGRAM   CONSERVATION   COOK   BOOK. 


Salmon   en   Casserole. 

(Third  Choice  for  First  Prize.) 

Cost. 

1  lb.  salmon $0.1500 

1  small  onion 0100 

1  sliced  carrot  (6  T) 0060 

1  bay  leaf 0001 

1  sprig-  parsley  in  garden 0000 

%   T  salt 0006 

y2    t  pepper 0042 

1%   lbs.  potatoes   (4  or  5) 0375 

1   T   butter 0156 

1-3  cup  flour 0048 

Wood  fuel,  1  hour   (Ms   use) .0143 

Cost  to  serve  four $0.2431 

Or  6  cents  each. 

Cut  salmon  in  pieces,  wash  and 
wipe,  rub  it  with  flour.  Put  table- 
spoonful  of  butter  in  frying  pan,  add 
1  sliced  onion,  1  sliced  carrot,  sprig 
of  parsley  and  bay  leaf.  Cook  until 
slightly  browned  and  put  with  sal- 
mon into  the  casserole.  Add  one  pint 
of  water,  cover  and  bake  for  three- 
quarters  of  an  hour,  then  add  four  or 
five  potatoes.  Season  with  salt  and 
pepper  and  cook  until  done.  Add  a 
few  grains  cayenne  pepper. — Mrs.  F. 
E.  Graham. 

Salmon   Bisque. 

Cost. 

1  T  butter $0.0156 

2  T  flour 0018 

1  c  milk 0268 

3  c  hot  water 0000 

2  t   salt 0006 

y8  t  pepper 0010 

Minced  parsley 0000 

1  c  salmon  boiled)  2-3  lb 1000 

Gas,   20   minutes 0038 

Makes  about  5  cups $0.1496 

Price  per  cup  less  than  3  cents     .0299 

Make  a  white  sauce  of  the  butter, 
flour  and  milk.  Thin  with  hot  wa- 
ter and  add  salt,  pepper,  flaked  sal- 
mon and  minced  parsley.  Simmer  5 
minutes.  More  time  must  be  allowed 
for  cooking  if  raw  salmon  is  bought 
and  steamed  or  boiled  for  this  recipe. 
— Mrs.  Metzger. 

Salmon   Pie. 

Following  is  a  recipe  for  salmon  pie 
I  would  like  to  enter  for  first  prize 
in  this  week's  contest: 

Cost. 

1  can  salmon $0.2000 

%   quart  milk 0802 

2  c  flour 0290 

1  T  butter 0156 

1  R.  T.   lard 0310 

1%  R  t  baking  powder 0108 

V2  t  salt 0002 

1-16  t  pepper 0005 

Gas,   20   minutes 0073 

Serves  7  people  for $0.3746 

Or  costs  5%  cents  each. 

Place  salmon  in  baking  dish  after 
removing  bones.  Melt  butter  and  rub 
into  it  one  tablespoonful  of  the  flour 
and  add  the  milk,  gradually  stirring 
all  the  time,  reserving  one-third  cup 
for  crust.  Add  salt  and  pepper  and 
pour    over   salmon.     To  remainder   of 


flour  add  1%  teaspoonfuls  of  baking 
powder  and  y2  teaspoonful  of  salt. 
Sift  and  work  into  it  one  R.  table- 
spoonful  of  lard.  Moisten  with  re- 
mainder of  the  milk,  to  which  add  a 
little  water.  Mix  so  as  to  be  able  to 
handle  on  board.  Roll,  cut  a  hole  in 
the  center  for  steam  to  escape.  Bake 
20  minutes  in  moderate  oven. — Mrs. 
Jennie  E.  Marvin. 

Salmon   Pudding. 

Cost. 
1  can  salmon $0.2000 

1  c  bread  crumbs  (}i  lb.) 0150 

2  eggs   0834 

2y2  c  sweet  milk 0670 

V2  t  salt 0002 

1-10  t  pepper 0008 

Wood,    y2  hour   (V2   use) 0072 

iy2   quarts  pudding  cost $0.3736 

One  cupful  costs  about  6  cents. 

(If  this  is  used  as  a  pudding,  of 
course  a  portion  would  be  less  than 
a  cupful — perhaps  a  half  cupful.) 

One  can  salmon,  flaked  or  boned,  or 
fresh  fish  the  same  quantity;  1  cupful 
of  light  bread  crumbs,  2  eggs,  well 
beaten;  2%  cupfuls  milk,  salt  and 
pepper.  Bake  30  minutes  in  hot  oven. 
— Mrs.  Amy  Westbrook,  Albany,  Or. 

Salmon  Chowder. 

Cost. 

W2   lb.  salmon   @  16c $0.2400 

2  oz.  diced  bacon  @  28c 0350 

2  c  potatoes,  diced 0250 

1  c  onion,  diced 0250 

1  c  milk 0268 

1  T  salt 0008 

y8  t  pepper 0010 

Gas  %  hour  (medium  oven) 0189 

Six  cups  cost $0  3725 

Or  1  helping 0620 

Fry  out  the  diced  bacon  in  a  me- 
dium shallow  pan.  Lay  the  fish  in, 
cut  in  slices  lengthwise,  then  add  the 
layer  of  diced  potatoes,  over  that  the 
layer  of  onions,  add  milk  ard  y2  cup 
water  if  necessary  to  cover,  the  sea- 
soning and  cook  in  medium  oven  for 
%  of  an  hour.  Very  substantial  and  a 
good  tasting  dish. — Mrs.  J.  L.  Ringo, 
790   East  Ankeny   street. 

Salmon  Chowder. 

Cost. 

1  thick  slice  bacon  or  salt  pork. $0.0200 

2  c  potato  cubes 0016 

1  pint  boiling  water 0000 

1  T  salt 0008 

1  onion   0016 

3  cloves  and  bay  leaf 0010 

1  lb.  salmon 1500 

3  c  milk ; 0804 

y8  t  pepper 0010 

Minced  parsley 0000 

Gas,   30   minutes 0057 

Makes  2  quarts,  or  8  cups.  .  .$0.2621 

Price  per  cup,  about  3c 0327 

Cut  the  bacon  in  small  pieces  and 
fry.     Pour  both  fat  and  bacon  into  a 


FISH  AND  SEA  FOOD. 


103 


stew  pan.  Add  potato  cubes,  boiling 
water,  salt,  onion  with  cloves  stuck 
in  it,  bay  leaf  and  salmon,  minced  if 
raw  salmon  is  used.  If  boiled  salmon 
is  used  add  it  when  the  potatoes  are 
tender,  with  the  milk,  heated.  Sim- 
mer 10  minutes.  Add  butter,  pepper 
and  minced  parsley  just  before  serv- 
ing.— Mrs.  Metzger. 

Salmon  Turbans, 

0  IV.  ,  Cost- 

2  lbs.   salmon $0.4000 

1  t  salt , 0003 

3  slices  bacon 0800 

Gas  to  bake  20  minutes 0073 

Cost  to  serve  6  persons $0.4876 

Or  8  cents  each. 

Bone,  remove  skin  and  cut  salmon 
in  strips.  Roll  up  .strips,  pinning  to- 
gether with  toothpicks.  Put  a  small 
piece  of  bacon  on  top  of  each  turban. 
Bake  20  minutes  and  serve. — Mrs. 
Ralph  C.  Day,  648  East  Forty-eighth 
street  North. 


Kippered    Salmon   Toast. 

Cost. 

1   lb.   kippered   salmon $0.2500 

6  slices  bread 0200 

1   quart  milk 1250 

1   T   butter 0156 

1  t  salt 0003 

Vb   t  pepper 0010 

Gas,   30   minutes 0023 

Cost    $0.4142 

Serves  six  people  at  cost  of  less 
than  7  cents  per  portion. 

One  pound  of  kippered  salmon,  cut 
in  six  squares;  boil  slowly  in  one  pint 
water  20  minutes.  Be  careful  to  keep 
fish  intact,  as  this  adds  to  its  dainti- 
ness. Pour  over  this  1  quart  milk, 
add  butter,  pepper,  salt  to  taste. 
Thicken  with  tablespoonful  flour.  Boil 
up  and  pour  over  buttered  toast.  In 
serving,  place  toast  on  individual 
platter,  square  off  fish  on  top,  pour 
over  the  gravy  and  place  sprigs  of 
parsley  round  the  plate. — Mrs.  Cooley, 
291  East  Fifty-second  street. 


Halibut 


Baked   Halibnt   Loaf. 

(For   First  Prize.)  Cost. 

Halibut $0.2*000 

6  crackers 0240 

1  egg,  beaten 0417 

Vs  t  pepper 0010 

1  t  salt 0003 

1  c  sweet  milk 0268 

Gas  1  hour  (medium  oven) 0220 


Serves   5  persons $0.3158 

Or   each    0631 

Flake  the  halibut,  add  the  crackers, 
which  have  been  finely  rolled,  to- 
gether with  the  beaten  egg  and  cup 
of  milk.  Season  and  bake  one  hour 
in  medium  oven.  Serve  with  cream 
sauce  seasoned  with  1  T  minced  pars- 
ley. The  halibut  may  be  steamed  or 
boiled  previously. — Mrs.  Ringo,  819 
East  Burnside  street. 

Creamed    Halibnt.  Cost 

1  pound  halibut   $0.2500 

1    T    butter 0032 

1  pt.  milk 0535 

1  T  flour 0009 

1    t  salt    0003 

%  t  pepper 0010 

%  c  bread  crumbs 0075 

Gas,  medium,  30  min 0057 

Gas,  hot  oven,  15  min 0120 


About  4  cupfuls  cost $0.3341 

Or  8  cents  per  cupful.  Half  cupful 
should  be  a  portion  of  this.) 

Boil  the  fish  and  pick  it  apart  in 
large  flakes.  Rub  the  butter  and  flour 
together;  add  the  milk,  stir  until  boil- 
ing. Take  from  the  fire;  add  the  fish 
and  seasoning.  Stand  over  hot  water 
until  thoroughly  heated;  turn  into  a 
baking  dish,  cover  with  bread  crumbs 
and  brown  quickly  in  the  oven.  This 
may  be  served  in  ramekins  or  small 
individual  dishes,  and  any  kind  of 
fish  may  be  used. — I.  G.  C. 


Halibut    Chowder. 


Cost. 

1V2    lbs.   of  halibut $0.2225 

%    lb  .salt  pork 0500 

%   lb.  dry  onions 0375 

1    lb.   potatoes    0250 

1    pt.    milk 0600 

1    T   salt    0008 

Vz    t  pepper    0042 

Gas,   medium,   10  minutes 0019 

Simmering,    30   minutes 0020 


Cost   of   2y2    quarts $0.4039 

Cost  per  quart,  16  cents;  per  cupful, 
4  cents. 

Cut  the  pork  into  small  cubes  and 
fry  brown,  pour  with  fryings  into  an 
iron  pot  or  skillet.  Cut  the  fish  in 
pieces,  lay  in  the  kettle  with  alter- 
nate' layers  of  sliced  tomatoes,  onions 
and  seasoning.  Cover  with  two  quarts 
of  boiling  water  and  cook  40  minutes. 
Then  add  the  milk,  let  come  to  boiling 
point  and  serve.  This  is  delicious  and 
very  substantial.  It  makes  two  and  a 
half  quarts. — Mrs.  G.  Spencer. 

Smothered  Halibut. 

Cost. 
2   lbs.   halibut    $0.3000 

1  lb.    potatoes    0250 

V2    lb.   salt  pork 1000 

2  onions    (large)    0200 

V2    t  pepper    0042 

1  t  salt    0003 

Gas    to    fry    0149 


Cost    $0.4644 

Cut  the  salt  pork  in  slices  and  fry 
slowly.  "When  the  pork  is  brown  take 
it  out  and  put  in  slices  of  onions. 
Cook  them  till  about  a  third  done; 
then  skim  them  out  and  lay  some  of 
the  fish  on  bottom  of  the  pan.  Over 
this  spread  some  of  the  onions  and  a 
dash  of  salt  and  pepper.  Cover  with 
the  sliced  raw  potatoes  and  sprinkle 


TELEGRAM  CONSERVATION  COOK  BOOK. 


with  salt;  then  put  on  another  layer 
of  fish  covered  with  onions  and  po- 
tatoes— the  top  layer  should  be 
formed  of  potatoes.  Cover  closely  and 
cook  slowly.  It  will  take  50  minutes 
and  should  be  set  over  asbestos  mat 
to  keep  from  burning'.  This  is  enough 
to  serve  six  people  and  forms  the 
main  part  of  a  good  meal — Mrs.  G. 
Spencer. 

Moulded    Halibut    or    Salmon. 

With  Creamed  Peas.         Cost. 
1  lb.  fish,  salmon  or  halibut. .  .$0.2000 

1  t  salt    0003 

%    t  pepper 0010 

1   T  cornstarch 0125 

2-3    c   milk    0178 

1  c  mashed  potato   (left  over) .     .0125 

Gas  to  cook,  40  minutes 0076 

iy2c  peas 1000 

1  c   milk    0268 

2  T   flour    0018 

1  t  salt 0003 

Vs    t  pepper    0010 

Gas,   10   minutes 0019 

Serves  6  people $0.3835 

About  6c  per  portion 0639 

Moisten  the  cornstarch  in  the  milk; 
add  the  potato,  fish  (minced),  and 
salt  and  pepper.  Butter  a  mould.  Ar- 
range a  layer  of  peas  on  the  bottom. 
Place  the  fish  mixture  on  top.  Set 
the  mould  in  a  pan  of  hot  water,  cover 
and  boil  40  minutes.  Turn  out  on  a 
platter  and  serve  with  creamed  peas 
surrounding  the  mould. — Mrs.  Metz- 
ger. 


First  Prize — For  the  best  recipe  for 
cooking  and  serving  fish  of  any  kind 
in  any  way,  except  in  soups  or  chow- 
ders. "Won  by  Mrs.  Otto  Heyde,  181 
Grover  street,  with  her 

Fish   Stew. 

(Entered  for  First  Prize.) 

Cost. 

%    lb.    salmon $0.1100 

%    lb.   halibut    1200 

y2    lb.    black   cod 0500 

1   quart   can   tomatoes 1500 

Vz    lb.    rice 0305 

1   medium   sized   onion 0125 

1  green    pepper    0200 

2  T   olive   oil    0200 

1    T    salt    0008 

Parsley  from  garden 0000 

Fuel,  gas,  medium,  10  minutes.     .0019 
Simmering,    30   minutes 0020 

Cost  of  three  quarts $0.5175 

Cost  per  quart,  17  cents;  per  cupful, 
4%  cents. 

Preparing  Fish  Stew. — Put  olive  oil 
in  pot.  Add  minced  onion,  green  pep- 
per and  raw  rice.  Braise  for  10  min- 
utes over  slow  fire.  Now  add  one  pint 
of  water  and  can  of  tomatoes.  Bone 
and  skin  fish  and  put  in  pot  with  the 
salt.  Let  all  come  to  a  boil.  Cover 
pot  and  simmer  for  30  minutes,  finish 
with  chopped  parsley. 

To  make  stew  more  tasty,  with 
little  additional  cost,  add,  when  al- 
most done,  some  crab  flakes,  clams 
and  oysters. — Mrs.  Otto  Heyde,  181 
Grover  street,  city. 


Small  Fish 


Broiled  Salmon  Trout.        Cost. 

1%   lb.  salmon  trout $0.3000 

1  T  butter    0156 

1   t  salt    0003 

Gas  full  heat  10  min 0080 

Serves   six    $0.3239 

Cost  of  1  portion  less  than  5% 
cents. 

Clean  and  scale  fish.  Split  open 
down  back.  Arrange  skin  down  in  a 
shallow  pan  large  enough  to  allow 
the  fish  to  lie  flat  spread  out.  Dot 
with  bits  of  butter.  Set  under  the 
broiling  flame  at  full  heat.  Watch 
carefully  to  avoid  burning.  When 
partly  cooked  sprinkle  with  salt  and 
remainder  of  butter.  Test  with  a 
silver  fork  and  when  tender  clear 
through  set  in  oven  for  a  minute  or 
two  to  insure  sufficient  cooking  of 
under  side.  Serve  at  once.  Several 
persons  who  were  sure  they  did  not 
like  fish  have  changed  their  minds 
after  tasting  this. — Mary  G.  Morrison. 
752  Montgomery  Drive. 


Baked  Shad. 

(Entered  Under  First  Prize.) 

Cost. 

1    shad    $0.2500 

1  c  mashed  potatoes 0149 

1   small  onion 0100 

1  T  salt 0008 

Fuel  1  hour  wood  (V2   use) ....     .0143 

Cost    $0.2900 

Wash   and     scale     shad,     salt,     stuff 

with    potatoes     and     onion     dressing. 

Bake   slowly  with  just   enough  water 

to   prevent   sticking   to    pan. — Mrs.    F. 

N.   Taylor. 

Baked    Cod    (Black). 

Cost. 

2  lbs.   codfish    $0.3000 

Y4,   lb.  salt  pork    0500 

2  c  bread  crumbs    0300 

1  pt.  milk 0600 

1   t  pepper    0083 

1   T   salt    0008 

Parsley   (in  garden)    0000 

Gas,  35  minutes'  baking 0149 

For  six  people  costs $0.4640 

One  portion  costs,  7%   cents. 


Figures  on  The  Telegram  Market  Page  Are 
Guaranteed  Correct 


FISH  AND  SEA  FOOD. 


Put  the  fish  in  baking  pan  after 
seasoning  with  salt  and  pepper.  Pour 
over  it  one  pint  of  hot  water,  lay  slice 
of  pork  on  top  to  baste,  and  bake  15 
minutes.  Have  a  dressing  made  of 
bread  crumbs,  parsley  and  seasoning, 
wet  with  part  of  the  milk.  Cook  20 
minutes  longer,  add  remainder  of 
milk,  boil  up  and  serve.  This  is 
enough  for  six  people. — Mrs.  Spencer. 

Scalloped   Spaghetti  and  Black  Cod. 

Cost. 

\Vi   lbs.  black  cod   $0.1200 

1  c  cooked  spaghetti 0400 

1  c  rolled  crackers 0300 

(or  dried  bread  crumbs) 

1  c  stewed  tomatoes 0200 

3  T  butter 0800 

Salt,    pepper   and   flour 0020 

Fuel   1  hour 0200 

Good  full  meal  for  4  persons. $0.3120 
Peel  off  the  skin  from  the  fish, 
using  a  sharp  knife,  and  put  into  a 
cheese  cloth  bag,  and  boil  25  minutes, 
and  pick  to  pieces  with  a  fork. 

Break  up  spaghetti  rather  fine, 
cook,  rinse  and  cool.  Make  thin  gravy 
with  a  cup  of  the  water  the  fish  was 
boiled  in,  a  T  of  butter,  and  one  of 
flour.  Mix  all  together  with  the  2  T 
of  butter,  salt  and  pepper  to  taste,  in 
any  kind  of  a  baking  dish,  sprinkle 
some  cracker  crumbs  over  the  top, 
and  bake  30  minutes  in  hot  oven. — 
Mrs.  T.  M.  Kellogg,  270  Graham 
avenue,    Portland,   Or. 

Fresh    Cod    Chowder. 

Cost. 

Fresh  black  cod,  12^c  lb $0.1500 

y2   Pt.  milk 0268 

1    lb.    potatoes 0250 

Four  green  onions 0150 

1  T  flour 0009 

1  t  salt    0003 

Gas   40  min 0076 

Total    $0.2256 

Makes  about  a  quart  and  serves 
four  persons.  Cost  of  one  portion 
5%  cents. 

Cut  fish  into  good  sized  cubes. 
Plunge  into  boiling  salted  water  in 
which  are  several  green  onions.  Lower 
heat  and  cook  below  boiling  point 
about  15  minutes  or  until  fish  is 
tender.  Add  milk,  salt,  the  freshly 
boiled  potatoes  and  stir  in  flour  made 
into  paste  with  a  little  cold  milk. 
Stir  gently  and  avoid  breaking  the 
fish. — Mary  G.  Morrison,  752  Mont- 
gomery Drive. 

"Wild"  Fish. 
(Caught  on  a  fine  trip,  no  cost). 

An  original,  and  the  writer  assures 
me,  a  very  delicious  way  to  cook 
fish. 


_   M  Cost. 

8   fine,   10-in.  mountain   trout.  .$0.0000 

3  oz.  Wesson  oil 0700 

8  T  flour  ( &c)    0073 

1   t   salt    0003 

Vs    t  pepper   0010 

Fuel,     25     minutes,    Hot    Point 

electric  oven 0125 

Total    $0.0911 

Serves  4  persons  at  a  cost  of  2% 
cents  each. 

Clean  and  wipe  dry,  roll  in  flour, 
sprinkle  on  salt  and  pepper,  put  oil 
in  dripping  pan,  lay  fish  in  the  oil, 
then  turn  so  they  will  be  well  covered 
with  oil;  place  under  broiler  and 
brown;  turn  and  brown  the  underside; 
have  one  layer  of  fish  in  large  broil- 
ing pan  and  do  not  break  in  turning. 
—Mrs.  C.  M.  C,  677  East  Ash  street, 
city. 

(Another  recipe  for  electric  cook- 
ing which  we  are  glad  to  get,  espe- 
cially as  though  different  from  usual, 
is  not  expensive.) 

To   Fry   Fish.  Cost. 

12  small  trout $0.1500 

3    T   flour    0027 

y2    t  salt    0002 

1   egg    0417 

Wool  fuel  to  cook  15  min.    (yz 

use)    0035 

Enough  for  4  people $0.1981 

Or  5  cents  each. 

Cut  the  heads  off.  Clean  well;  if 
the  fish  is  very  large  take  backbone 
out.  Dredge  the  pieces  with  flour, 
then  brush  over  beaten  egg.  Then 
sprinkle  flour  over  them  and  put  in 
hot  lard.  When  brown  on  one  side 
place  a  plate  over  them  and  turn  on 
the  plate,  then  put  back  in  the  pan 
and  they  won't  become  broken.  Put 
back  on  stove  and  brown.  Serve  hot. 
■ — Mrs.  J.  L.  Egger,  Grants  Pass,  Or. 

(Above  are  Grants  Pass  prices.  That 
is  a  very  valuable  suggestion  to  keep 
fish  from  breaking.) 

Pickled   Smelt. 

To  many  who  salted  smelt  this 
spring  or  summer,  this  makes  a  nice 
change  and  luncheon   relish. 

Soak  over  night,  or  until  sufficient- 
ly fresh  by  changing  waters,  as  many 
smelt  as  will  fill  a  moderate  size  oval 
dish  (after  draining  or  drying),  add  a 
little  mustard  seed,  a  few  cloves,  a 
few  small  red  peppers,  two  or  three 
bay  leaves,  a  little  mustard  or  any 
other  spice  liked,  then  cover  with 
good  vinegar  and  steam  one  hour  or 
less.  Eat  cold.  Will  keep  a  week  or 
more  in  cool  place. — Mrs.  E.  A.  Fair- 
child,  1974  East  Pine  street,  city. 


Phone  Your  Want  Ads  to  The  Telegram- 
Broadway  200,  A  6701 


106 


TELEGRAM  CONSERVATION  COOK  BOOK. 


Cod  Fish 


Codfish  Souffle.  Cost. 

2  lbs.  black  cod $0.2500 

1   t  salt    0003 

%    t   pepper 0010 

1  T   butter 0156 

2  eggs   (preserved)    0600 

2  c  skim  milk 0125 

Wood  heat,  to  bake  20  minutes 

( y2    use)     •      -0055 

Cost  for  six  persons $0.3449 

Or  less  than  6  cents  each. 

"Wash  and  skin  fish  and  run  through 
meat  chopper;  bring  milk  to  boil,  add 
fish,  butter  and  seasonings;  stir  in 
unbeaten  yolks  of  eggs;  beat  whites 
to  stiff  froth  and  fold  in  lightly;  bake 
in  casserole  without  cover  20  minutes. 
Sufficient  for  six  persons. — Mrs. 
Shard. 

Fish    and   Potato    Mold. 

Take  equal  parts  of  cooked  fish  and 
cold  mashed  potatoes;  two  or  three 
ounces  of  butter,  salt  and  pepper  to 
taste. 

1.  Flake  the  fish  and  remove  the 
skin  and  bones. 

2.  Remash  the  potatoes  and  melt 
the  butter. 

3.  Pound  the  fish,  potatoes  and  but- 
ter together  until   quite   smooth. 

4.  Add  the  seasoning  and  press  the 
mixture  into  a  mold. 

5.  Turn  the  shape  out  into  a  dish 
and  place   it  in   the   oven. 

6.  Brown  on  all  sides.  Time,  about 
%   of  an  hour. 

7.  Serve  very  hot,  garnish  with 
parsley. — I.   G.   C. 

(We  will  be  very  glad  of  economi- 
cal suggestions  without  prices,  like 
the  above,  at  any  time,  for  using  up 
the  left  overs.) 

Cod  Fish  Balls. 

Cost. 

1  c  salt  cod    $0.0468 

2  c   potatoes    0250 

1  egg — at  50c  a  doz 0417 

1   t   salt    0003 

Vs    t   pepper    0010 

Gas,  30  min 0057 

Cost  to  serve  6  persons $0.1205 

Cost  to  serve  1  person 0200 

— Mrs.  R.  C.  Day. 

Fish   Balls  Cost. 

1  T  flour $0.0009 

1   T   butter    0156 

Vs    c   milk    0134 

1  c  flaked  fish,  left  over 0000 

2  eggs    0833 

%   t  salt   0003 

Vs  t  pepper 0010 

3  T  fat  for  frying 0468 

Gas,  15  minutes 0029 

Cost     for     4     persons,     beside 

left   over    $0.1642 

Or  4  cents  each. 


Make  a  sauce  of  butter,  flour  and 
milk.  Cook  until  quite  stiff.  Mix 
well  with  1  cupful  flaked  fish  and 
add  two  well  beaten  eggs  and  salt  and 
pepper.  This  should  be  of  consistency 
of  a  thick  batter  and  when  dropped 
into  or  on  boiling  hot  fat  will  puff 
up  light  and  delicate. — Mrs.  L.  M. 
Welch,  1351  East  Lincoln  street. 

Codfish    Gravy. 

Cost. 

Vt  lb.  dry  codfish $0.0500 

1   T   butter    0156 

iy2    c   milk    0402 

V2    c  water 0000 

1  t   salt    0003 

Vt.    t   pepper    0021 

2  T  flour    ',.     .0018 

Gas,  20  minutes 0038 

One  pint  of  gravy  costs $0.1138 

Soak  the  fish  about  an  hour,  then 
pick  in  flakes.  Put  in  frying  pan, 
cover  with  cold  water  and  bring  to  a 
boil.  Then  drain  off  all  but  about  a 
half  cup  of  the  water,  add  the  milk, 
butter,  pepper  and  salt.  When  it 
boils  stir  in  the  flour,  which  has  been 
mixed  smooth  with  cold  water,  boil 
about  three  minutes  and  serve. — Mrs. 
L.  M.  Welch,  1351  East  Lincoln  street. 

Dried   Fish    Chowder. 

This  is  another  war  time  cooking 
recipe — much  cheaper  than  the  one 
we  had  previously. 

Cost. 

V2   lb.   salt  fish    (20c  lb.) $0.1000 

4    c    potatoes 0500 

Vs  lb.  salt  pork  (38c  lb.) 0467 

1   small   onion    (%c)    0062 

4  c  skim  milk   (10c  gal.) 0250 

Vt    lb.   crackers    0450 

Gas,   for    %    hr 0086 

2  qts.  chowder  costs $0.2815 

One  quart  costs  14c,  one  cupful,  3% 
cents. 

One-half  pound  salt  fish,  4  cups  po- 
tatoes, cut  in  small  pieces,  2  ounces 
salt  pork,  1  small  onion,  chopped,  4 
cups   skim  milk,   4   ounces  crackers. 

Salt  codfish,  smoked  halibut  or 
other  dried  fish  may  be  used  in  this 
chowder.  Pick  over  and  shred  the 
fish,  holding  it  under  lukewann 
water.  Let  it  soak  while  the  other 
ingredients  of  the  dish  are  being  pre- 
pared. Cut  the  pork  in  small  pieces 
and  fry  it  with  the  onion  until  both 
are  a  delicate  brown,  add  the  potatoes, 
cover  with  water,  and  cook  until  the 
potatoes  are  soft.  Add  the  milk  and 
fish  and  reheat.  Salt,  if  necessary.  It 
is  well  to  allow  the  crackers  to  soak 
in  the  milk  while  the  potatoes  are  be- 
ing cooked,  then  remove  them,  and 
finally  add  to  the  chowder  just  before 
serving. 


FISH  AND  SEA  FOOD. 


107 


Sea  Food 


Clam  Chowder — 7  Recipes. 
Third    Prize — For    the    best    soup    or 
chowder  made  of  any  fish  or  sea  food, 
was  won  by  Mrs.  F.  N.  Taylor. 

Clam   Chowder. 

Cost. 

Salt  pork,    V2   lb $0.1000 

2%    lbs.    potatoes 0625 

V2    lb.   onions    0166 

1   can   clams    (minced)    1500 

1    pt.    milk    0600 

1  T  salt   (about)    0008 

Fuel,  wood  fire  (1  hour,  %  use)     .0143 

Cost     $0.4042 

Amount,  two  quarts,  or  5  cents  per 
cupful. 

Cut  salt  pork  (or  bacon)  in  cubes, 
fry  out.  Put  in  sliced  onion  and  fry 
until  slightly  brown.  Add  diced  pota- 
toes, a  quart  and  a  half  of  water  and 
cook  until  potatoes  are  tender.  Add 
clams,  simmer  15  minutes,  put  in 
milk,  bring-  to  a  boil  and  serve  with 
bread  croutons. — Mrs.  F.  N.  Taylor, 
5511  Fifty-second  avenue  Southeast. 

Clam  Chowder. 

Cost. 

1   c   milk    $0.0268 

1   T   butter    0156 

1  slice  sart  pork 0600 

1    qt.    hot   water 0000 

1  good-sized  onion    (1  T) 0016 

2  large  potatoes  (1  lb.) 0250 

1   pt.   minced  clams 1500 

1  pt.  hot  water 0000 

2  soda  crackers    0080 

1   t   salt    0003 

Va   t  pepper 0010 

Gas,  30  min 0057 

Cost  for   IV2   qts $0.2940 

Cost  per  cupful,  less  than  5  cents. 
Cut  the  pork  in  small  dice  and  fry 
crisp,  mince  onion  and  fry  in  the  pork 
fat  (do  not  let  them  brown),  pare  the 
potatoes  and  cut  in  dice.  Put  the 
pork,  potatoes,  fried  onions  and 
crackers  broken  in  small  pieces  and 
chopped  clams  in  the  soup  pot  in  lay- 
ers, cover  with  the  hot  water.  Boil 
until  potatoes  are  done.  Add  the 
milk  and  season  with  salt,  pepper  and 
butter.  Serve  at  once.- — Mrs.  L.  M. 
Welch,  1351  East  Lincoln  street,  city. 

Recipe  for  Clam  Chowder. 

Cost. 

1  pt.   butter  clams $0.1500 

2  medium  sized  carrots   (2-3c) .      .0100 

1  large  onion   (1  c)    0250 

6  large  potatoes   (2  lbs.) 0500 

1  R  t  salt 0006 

1   t   pepper    0083 

1   c   milk    0268 

Wood  heat,   1V2   hrs.,    Y2   use 0201 

Cost  for  3  quarts   $0.2908 

Cost  per  quart,  9  2-3  cents;  per  cup- 
ful, less  than  2V2   cents. 

Put  vegetables  in  kettle  after  cut- 
ting very  small,  and  just  cover  with 
water.      Let   cook   half   hour,    or   until 


nearly  done,  then  cut  clams  in  two 
or  three  pieces,  and  put  in  with  vege- 
tables. Add  salt  and  pepper  and  let 
simmer  slowly  about  one  hour.  Just 
beforet  serving  add  the  milk.  This 
makes'  a  very  economical  and  nour- 
ishing meal  for  five  persons,  eating 
heartily. 

As  clams  cannot  be  bought  at  all 
times,  oysters  can  be  used  in  their 
stead,  but  I  have  always  made  it  with 
clams,  as  oysters  are  usually  so  high- 
priced. — Mrs.  James  Farrell,  999  East 
Morrison   street,   Portland,   Or. 

Clam  Chowder. 

„   .  Cost. 

Salt  pork,   Vz  lb $0.1000 

2y2    lbs.    potatoes    0625 

V2    lb.   onions    (at   4c) 0200 

1  can  clams  (minced) 1500 

1   pt.  milk 0600 

1  T  salt  (about) 0008 

Fuel,  wood  fire   (1  hr.,   y2  use).      .0143 

Cost    $0.4076 

Amount,  two  quarts,  or  5  cents  per 
cupful. 

Cut  salt  pork  (or  bacon)  in  cubes, 
fry  out.  Put  in  sliced  onion  and  fry 
until  slightly  brown.  Add  diced  pota- 
toes, a  quart  and  a  half  of  water  and 
cook  until  potatoes  are  tender.  Add 
clams,  simmer  15  minutes,  put  in 
milk,  bring  to  a  boil  and  serve  with 
bread  croutons. — Mrs.  F.  N.  Taylor, 
5511  Fifty-second  avenue  Southeast. 

Clam  Chowder. 

Cost. 
Vi   lb.  bacon    $0.1125 

2  lbs.    potatoes 0500 

V2    lb.    onions    0200 

6   medium   carrots    (2   c) 0300 

1   can   minced   clams 1500 

1-3    can    condensed   milk 0500 

1  T  salt   (scant)    0008 

Fuel,  wood  fire,  1  hour  ( %  use)      .0102 

Cost  for  6  people  or  7c  each.  .$0.4235 
Cut  bacon  in  cubes  and  fry  out. 
Add  coarsely  chopped  onions  and  let 
brown  lightly.  Add  diced  potatoes 
and  carrots,  a  quart  and  two-thirds  of 
water  and  cook  until  vegetables  are 
tender.  Add  condensed  milk,  clams 
and  salt,  bring  to  boil,  then  set  on 
back  of  stove  to  simmer  till  ready  to 
serve.  Serve  hot  with  salted  wafers 
or  bread  croutons. 

This  will  serve  six  people  with  a 
goodly  supply. — Mrs.  I.  H.  Crawford, 
Maplewood,  Or. 

Clam  Chowder. 

I  have  been  very  much  interested 
in  your  work  and  will  gladly  add  my 
way  of  making  clam  chowder,  which 
is  a  little  different  from  any  I  have 
seen,  as  so  many  have  told  me  it  was 
the  best  they  ever  tried. 

Cost. 

1  cup  clams,  minced    $0.0500 

V2   lb.   salt  pork,  diced 1000 


TELEGRAM  CONSERVATION  COOK  BOOK. 


1  pint   milk    0600 

2  c  potatoes,  diced 0250 

1  c  tomatoes    0267 

1  carrot   (  Vz   c),  diced 0075 

1   onion    (y>    c),  diced 0125 

1  T  salt 0008 

1V2    quarts  water 0000 

Fuel   y2   hour,  wood,   (%   use)..     .0070 

Cost    '.$0.2895 

Enough  for  six  people  costing-  a  lit- 
tle  over  4  2-3   cents  each. 

Fry  the  salt  pork  (or  bacon)  light- 
ly, adding  the  onion,  then  IY2  quarts 
water,  vegetables  and  seasoning  and 
cook  till  tender.  Now  add  the  milk, 
slightly  thickened,  and  you  have  a 
most  appetizing,  as  well  as  nutri- 
tious, meal.  Many  would  like  a  dash 
of  red  pepper. — Mrs.  Hembree. 

Clam  Chowder. 

Cost. 

2  c  skim  milk   $0.0125 

1  lb.   potatoes    0250 

3  small  slices  bacon 0600 

1  onion   (about  1  T) 0016 

1  can  clams 1500 

1   T  salt    0008 

1  bay  leaf 0001 

6    allspice    0001 

1   qt.   water    0000 

Wood  fuel,  1  hour   (%   cost)...      .0102 

Cost  for  two  quarts    $0.2598 

Thirteen  cents  per  quart,  or  3% 
cents  per  cupful. 

Fut  potatoes,  cut  fine,  onion  and 
bacon,  cut  fine,  to  cook  covered  with 
water;  when  done  add  the  milk, 
clams,  bay  leaf,  allspice  and  salt;  let 
simmer  for  about  15  minutes  and 
serve.  This  is  both  good  and  nourish- 
ing.— Mrs.  E.  J.  Hawkins,  Kalama, 
Wash. 


Second  Prize — For  the  best  method 
of  cooking  and  serving  any  other  sea 
food  or  fresh  water  food,  aside  from 
fish  (such  as  clams,  crabs,  oysters, 
lobsters,  crawfish,  eels,  etc.) — not  in 
soups  or  chowders.  This  was  won  by 
Mrs.  G.  Spencer,  1260  East  Davis 
street.  Mr.  Theonen  says  of  this: 
"This  makes  a  dandy  pie,  a  little  on- 
ion and  thyme  leaves  should  be  added, 
and  it  will  be   very  appetizing." 

Clam  Pie. 

Cost. 
1%  doz.  razor  clams  (15c  doz.)  .$0.2250 

1  lb.  potatoes  (10  lbs.  25c) 0250 

2  c  flour 0296 

1  T  salt 0008 

y2    t   pepper    0042 

1  T  butter 0156 

1   T   lard    0156 

Gas,  simmering  30  minutes 0020 

Gas,  oven  medium  15  minutes..      .0064 

Enough  for  six  people $0.3242 

Or  5  1-3  cents  each,  as  this  makes 
a  delicious,  large  pie. 

Chop  the  clams  into  small  pieces, 
bring  to  boiling  point  in  their  own 
liquor,  then  set  back  to  simmer  for  30 
minutes;  cut  the  potatoes  into  slices, 
put  them  in  the  clams  with  half  tea- 


spoonful  salt,  quarter  teaspoonful 
pepper  and  one  teaspoonful  butter; 
make  a  crust  with  the  two  cupfuls  of 
flour  and  one  tablespoonful  lard,  half 
teaspoonful  salt,  two-thirds  cupful 
cold  water;  line  a  pudding  dish  half 
way  up  the  sides;  turn  a  small  teacup 
bottom  up  in  the  middle  of  the  dish 
to  keep  up  the  top  crust;  put  the 
clams  and  potatoes  in  with  spices  and 
one  cupful  of  hot  water;  put  on  top 
crust,  bake  15  minutes  and  serve. — 
Mrs.  G.  Spencer,  1260  East  Davis 
street,  city. 

Casserole  or  Scalloped  Clams. 

Cost. 

y2  c  clams $0.1250 

11  crackers 0412 

1  cup  milk    0268 

1   T   butter    0156 

1   T   salt    0008 

1    t   pepper 0083 

Gas  to  bake  45  minutes  (%  use)     .0110 

Serve  6  people  for $0.2288 

Or  less  than  4  cents  each. 

Butter  casserole  or  round  baking 
pan  lightly  but  evenly;  line  bottom  of 
pan  with  crushed  cracker  crumbs;  put 
rest  of  crushed  crumbs  into  another 
dish  and  mix  clams,  salt  and  pepper 
until  clams  are  evenly  distributed. 
Put  this  mixture  into  baking  dish  and 
dot  with  butter.  Cover  with  milk  and 
bake  immediately  in  medium  oven.  I 
figure  only  V2  cost  of  gas  as  I  bake 
potatoes  or  tomatoes  at  same  time. 
Canned  clams  are  nice  but  prefer 
razor  or  the  butter  clams  which  are 
richer  in  flavor  and  cheaper. — Mrs.  F. 
L.   Sadler,   2202  E.   Morrison  street. 

Scalloped    Clams. 

Cost. 

1  can  minced  clams $0.1500 

V2   dozen  crackers    0160 

iy2    c   milk    0402 

1   T   butter    0156 

Vs    t   pepper    0010 

1   t  salt    0003 

Gas  baking   V2  hour 0110 

Cost   for   4   persons $0.2341 

Or  6  cents  each. 

Fresh  clams  may  be  used,  if  cleaned 
and  put  through  grinder.  In  buttered 
baking  pan  put  layer  of  clams,  layer 
of  crackers,  sprinkle  with  salt  and 
pepper,  dot  with  butter  till  all  are 
used.  Cover  with  milk  to  within  one 
inch  of  top.  Bake  about  30  minutes. 
— Mrs.  L.  M.  Welch,  1351  East  Lincoln 
street. 

Creamed    Clams.  Cost 

1  can  clams    $0.1250 

1    pt.   milk    0535 

3   T  flour   0027 

1   T   butter    0156 

1    t   salt    0003 

%  t  pepper 0010 

6   small  slices  bread 0300 

Parsley  to  garnish 0000 

Gas,   10  min.  for  toast 0019 

Gas.  15  min.  for  clams 0028 

Serves   6    people    $0.2328 

Less  than  4c  per  portion 0388 


FISH  AND  SEA  FOOD. 


Blend  the  flour  with  a  little  milk 
and  add  to  hot  milk.  Add  clams,  salt, 
pepper,  and  butter.  Cook  a  few  min- 
utes. Toast  the  bread  and  trim 
neatly.  Lay  each  piece  on  an  indi- 
vidual plate.  Cover  with  creamed 
clams.  Garnish  with  parsley. — Mrs. 
Metzger. 

Clam  Fritters. 

Cost. 

Vz  cup  clams   $0.1250 

1    egg    0487 

%   cup  milk    0201 

2-3  c  cracker  crumbs 0008 

1   t   salt    0003 

1  t  pepper    0083 

2  T  lard  for  frying1...' 0175 

Gas,  20  min 0038 

Makes  12  large  fritters $0.2245 

Run  clams  two  times  through  chop- 
per. Beat  egg  until  real  light.  Add 
clams,  crumbs  (rolled  fine),  salt, 
pepper  and  milk.  Fry  immediately  in 
hot  griddle,  using  1  T  of  batter  to 
each  fritter.  Use  either  fresh  butter 
or  razor  clams  or  canned  minced 
clams.  Fresh  clams  are  always  richer 
in  flavor  and  cheaper.  Butter  clams 
can  be  bought  cleaned  and  ready  to 
use. — Mrs.  F.  L.  Sadler,  2202  East 
Morrison  street. 

Clam  Fritters. 

(A  Combination   Recipe.) 

Cost. 
2  doz.  razor    clams    (%    cost  at 

15  cents  per  doz.) $0.2250 

1  egg  (at  50c  per  doz 0416 

2  c   bread   crumbs    0300 

1  T  salt   (about)    0008 

Fuel  30  min.  wood  (%  use) 0143 

2   doz.   fritters  cost $0.3117 

Cost  per  doz.,  15  ^  cents. 

Amount  2  dozen  average  size.  Save 
out  necks  of  clam  for  broth  (V*  cost), 
put  remainder  through  food  chopper, 
then  drain  off  surplus  broth  and  put 
with  necks.  To  minced  clams  add  egg, 
bread  crumbs  and  salt.  Mix  well  and 
drop  by  spoonfuls  on  well-greased 
griddle.  Fry  brown  and  turn.  Serve 
hot,  with  or  without  lemon  garnish. 
— Mrs.  F.  N.  Taylor. 

Clam   Nectar. 

Cost. 
Neck  of  clams  (%  cost  clams)  .$0.0750 

Salt,  1  t 0003 

Butter   1    t    0156 

Fuel,  1  hr.   ( %   use) 0140 

Cost    $0.1049 

Amount,  1%  quarts,  or  1%  cents  per 
cupful. 

Put  clam  necks  through  food  chop- 
per; add  broth  saved  from  clams; 
cover  with  six  cupfuls  of  cold  water 
and  simmer  one  hour.  Add  salt  and 
butter  and  serve  very  hot. — Mrs.  F.  N. 
Taylor. 


Oyster  Fricassee. 

For  second  prize —  Cost. 

1  pint  oysters   $0.6000 

2  T  butter 0312 

Vs   t  white  pepper 0010 

1  t  salt    0003 

Sauce — 

2  T   flour    0048 

2   T   butter    0312 

1   c   milk    0268 

1  c  oyster  liquor 0000 

1  egg,  at  50c  dozen 0417 

1  t  lemon 0063 

Gas,   30   minutes 0057 

Cost  of  one  quart    $0.7490 

Or  about  9%  cents  per  half  cupful. 

Place  first  ingredients,  except  oys- 
ters, in  a  saucepan.  When  hot  add 
oysters,  cover  and  shake  pan;  when 
oysters  are  plump,  drain  and  place 
where  they  will  keep  hot.  Use  liquid 
in  pan  in  sauce. 

Make  sauce,  add  oysters  and  heat. 
Serve  in  toasted  bread  boxes  or  Swed- 
ish timbale  cases. — Mrs.   R.   C.   Day. 

Oysters  With  Macaroni. 

Cost. 

Oysters  and  oyster  liquor $0.2000 

1  c  macaroni   (6  oz.  at  8  l-3c) .  .      .0950 

V2    c   milk    0134 

1   T   butter    0156 

1  t  salt 0003 

Vs    t   pepper    0010 

1  T  flour 0009 

Gas    (simmering),    Vz   hour 0050 

Oven    (medium)    Vz   hour 0150 

1   quart   or   4   helpings    $0.3462 

1  cupful  or  one  helping 0865 

Cook  the  macaroni  until  tender, 
blanch  it  in  cold  water.  Melt  the  but- 
ter, but  do  not  brown,  add  flour  and 
rub  until  smooth.  Pour  in  the  milk, 
and  oyster  liquor  and  stir  until  thick- 
ened. Now  place  a  layer  of  maca- 
roni in  greased  casserole,  add  layer 
of  oysters,  season,  fill  dish  with  al- 
ternate layers,  pour  the  sauce  over 
top  and  bake  Vz  hour  in  medium  oven. 
— Mrs.  J.  L..  Ringo,  819  East  Burn- 
side  street. 

Clam    or    Oyster    Bisque.  Cost 

1  T  butter $0.0156 

2  T  flour 0018 

3  c  hot  milk    0804 

2   t   salt    0006 

Vs    t   pepper    0010 

Minced  parsley  (if  liked) 0000 

1  can   clams  or  oysters 1250 

Gas,   15   minutes    0028 

Makes  about  5  cups,  cost  of.  $0.2272 

Or  about  4%c  per  cup. 

Drain  the  oysters  or  clams  and 
wash.  Strain  the  liquor  through  a 
cloth  to  remove  the  sand.  Heat  the 
oysters  or  clams  in  their  own  liquor. 
Make  a  white  sauce  of  the  butter, 
flour  and  1  c  milk.  Add  balance  of 
the  milk,  the  clams  or  oysters  with 
the  liquor,  salt,  pepper  and  parsley. 
Serve  hot. — Mrs.   Metzger. 


A  Laugh  a  Minute  From  Mutt  and  Jeff  Daily 


Additional  Recipes 


Poultry 

and 

Wild  Game 


Poultry  and  Wild  Game 

i 

POULTRY 

J   I.     Turkey — Roasted,  Fricasseed. 

II.  Chicken — Roasted,  Stewed,  Southern,  Escalloped,  Panned, 
Fricasseed  with  Macaroni,  En  Casserole,  Chicken  Pie 
with  Noodles,  Breaded,  Croquettes,  Fried,  Jelly. 

III.  Goose — Roasted. 

IV.  Squab — En  Casserole. 
V.     Duck — Roasted. 

WILD   GAME 

I.     Wild  Duck— Roasted. 
.  II.     Belgian  Hare  (listed  with  wild  rabbits) — Panned. 

III.  Rabbits — Selecting   Rabbits,   Cooking   Rabbits,   Baked   or 

Roasted,  Stewed,  Pie,  Casserole,  Fricassee,  Fried,  Spiced, 
Mince  Meat. 

IV.  Pheasants — Stewed,  Roasted,  Fried. 
V.     Prairie  Chicken — Steamed. 

VI.     Quail— On  Toast. 


Turkey — the  King  of  Fowls 


Preparing    Fowls. 

In  preparing'  chickens,  ducks,  tur- 
keys, or  wild  fowls,  I  always  treat 
them  to  a  bath  with  Ivory  soap  and 
warm  water,  using-  a  brush  or  clean 
white  cloth  to  scrub  them  with.  Rinse 
well   and   draw. 

If  fowls  are  bought  on  the  market 
be  sure  to  wash  well.  I  have  seen 
people  scald  them  in  very  filthy  tubs 
and  pails. 

Where  fowls  are  to  be  cut  up  be- 
fore cooking  always  unjoint  them, 
then  there  will  be  no  danger  of  kill- 
ing your  family  or  friends  on  small 
pieces  of  bone.  Cut  the  breast  bone 
lengthwise  and  crosswise  with  a  very 
sharp  knife. — Mrs.  W.  W.  Williams. 

Roast  Turkey — Medium  Size. 

I — Oyster  Stuffing. 

Cost. 

2    c   bread    $0.0300 

1   pt.    oysters    6500 

1  large  onion   ( V2   c)    0083 

V2  c  melted  butter  or  fat  from 

turkey 0125 

1  t  sage 0083 

1  t  salt 0003 

Vs   t  pepper 0010 

Cost  of  oyster  stuffing $0.7104 

To  make  oyster  stuffing  use  one 
small  loaf  baker's  bread;  crumble 
bread  very  fine;  add  hot  water  enough 
to  moisten  it;  cover  tight;  mince  one 
large  onion;  add  one  pint  of  oysters, 
half  cup  melted  butter,  one  teaspoon 
sage,  salt  and  pepper  to  taste.  Mix 
all  together,  stuff  the  turkey  and 
sew  up.  Stuff  the  breast  also,  where 
the  crop  has  been,  and  sew  up. 

II— Turkey. 

Cost. 

8  lbs.  turkey  (35c  lb.) $2.8000 

V2  c  butter  to  rub  over 1250 

1  t  salt    0003 

Vs   t  pepper 0010 

2  T  flour  to  dredge 0018 

V2   t  salt   0001 

Wood  fire  (3  hrs.   V2  use) 0330 

Cost  for  8-lb.  turkey $2.9612 

Cost  for  oyster  dressing 7104 

Cost  for  22  portions $3.6716 

Cost  per  portion,  16%  cents  each. 

Figured  to  serve  16  people  at  a  com- 
pany dinner,  and  to  have  enough  left 
to  serve  a  family  of  six  the  next  day. 

After  washing  and  drawing  turkey, 
stuff  it  with  the  oyster  dressing 
given,  or  any  of  the  desired  stuffings; 
then  sew  it  up,  truss  and  rub  with 
butter,  sprinkle  on  pepper,  salt  and 
flour.  Put  in  hot  oven  to  roast,  re- 
duce the  heat  and  put  two  cups  of 
water  in  roasting  pan.  Baste  fre- 
quently and  each  time  dredge  on 
small  bit  of  salt  and  flour  mixed. 
Roast  20  minutes  to  the  pound  and  20 
minutes  extra. 


Or  use,  instead,  this  cheaper 

III. — Bread   Dressing. 

Cost. 

'A   loaf  bread    $0.0300 

V2  teacup  butter  or  fat 0125 

1   egg   (cooking)    0400 

1  T  minced  onion 0010 

y2  t  sage 0042 

Vz   t  salt 0002 

Vs   t  pepper 0010 

Cost  of  plain  stuffing   $0.0888 

Half  loaf  of  bread;  half  teacupful 
butter;  stir  into  bread;  add  a  beaten 
raw  egg  and  stir  it  in  well;  one  table- 
spoonful  minced  onion;  sage  or  par- 
sley for  seasoning;  a  pinch  of  salt  and 
pepper.  This  is  excellent  for  fish, 
meat  or  fowl. 

Giblet    Gravy   for   Above. 

Boil  giblets  very  tender  (begin  to 
boil  early),  then  chop  fine  and  add 
salt  and  pepper  and  sufficient  flour 
to  thicken.  When  turkey  is  removed 
s^aiqiS  8q}  uo  anod  'u^d  9u_}  uioaj 
sufficient  gravy  from  the  pan  and 
boil  it.  Make  an  ordinary  gravy  with 
the  balance  left  in  the  pan;  add  one 
teaspoon  parsley  and  serve: — Mrs.  W. 
W.  Williams,  1411  Rodney  avenue, 
city. 

Roast   Turkey   and    Giblet    Gravy. 

Cost. 

Turkey,   10  lbs $3.5000 

Inside  loaf  stale  bread 0600 

V2   cup  melted  butter 0125 

1   egg    (cooking)    0400 

V2    cup   rich   milk 0134 

1  onion,  chopped  fine  (1  T) 0016 

1  t  salt   0003 

1  t  sage    0083 

Vs   t  pepper 0001 

V2   cup  flour   (dredging) 0072 

Wood  oven,  heat  2%   hours  (% 

use)    0393 

For  turkey  and  dressing.  ..  .$3.6836 
For   20   people,    or   18  M>    cents   each. 
Serve  with  cranberry  sauce. 

Dressing — Crumb  the  bread  fine, 
melt  butter  and  pour  over  bread 
crumbs.  Mix  together  thoroughly. 
Beat  egg  and  mix  with  V2  cup  rich 
milk  and  add  to  bread.  Mix  as  light- 
ly and  as  quickly  as  possible.  Add 
seasoning  and  put  into  fowl  carefully 
and  not  too  tight.  After  stuffing  fowl 
dust  with  pepper,  salt  and  thick  coat 
of  flour.  Place  bird  in  roasting  pan 
and  fill  with  boiling  water.  Place 
fowl,  breast  downwards,  in  the  pan 
as  this  allows  the  juices  to  run  into 
the  white  meat,  making  the  usually 
dry  meat  juicy  and  delicious.  Turn 
the  breast  up  about  1  hour  before  re- 
moving from  the  oven  to  brown.  Al- 
low about  25  minutes  for  each  pound 
and  cook  slowly  until  half  an  hour 
before  done.  Then  have  a  very  hot 
oven  to  brown  and  crisp  the  skin. 
Baste  every  ten  minutes. — Mrs.  H.  H. 
Minard. 


TELEGRAM  CONSERVATION  COOK  BOOK. 


For  Roasting  Turkey. 

Prepare  your  turkey  the  night  be- 
fore. Clean  and  wash  it,  then  let  it 
stand  in  cold  water  one  hour;  then 
drain  off  the  water  and  put  in  a  cool 
place  over  night.  In  the  morning  salt 
and  pepper  it,  take  2  tablespoonfuls 
of  butter  and  rub  it  all  over,  all  parts 
of  it.  Sprinkle  flour  over  it,  then 
take  one  pound  of  the  best  suet  and 
cut  it  in  strips  half  an  inch  thick  and 
lay  it  all  over  the  top  of  the  turkey. 
Now  put  it  in  the  roaster.  Roast  3 
hours,  or  till  it  makes  it  nice  and 
tender. 

Dressing — For  dressing,  take  one 
cup  of  butter,  put  it  in  the  frying  pan, 
let  it  fry  until  dark  brown;  then  take 
bread,  cut  in  pieces,  let  it  fry  until 
brown.  Then  add  one  large  onion, 
chopped  fine,  sticks  of  celery,  salt, 
pepper,  sage  and  enough  water  to 
make  it  ready  for  use,  as  stuffing. 
You  will  find  this  delicious. — Mrs.  R. 
E.  Crome,  Mt.  Angel,  Or. 


Fricaseed    Turkey.  Cost 

Left-over  turkey   $0.0000 

Herbs  from  garden 0000 

1    onion    0250 

Lemon  peel   (by-product) 0000 

Ys    t  pepper    0100 

1   t   salt    0003 

1  egg  yolk   (  V2  egg) 0_"00 

2  T  cream 00 .  5 

Heat     002  i 

Cost  to  serve  left-over  turkey. $0,065.: 
Cut  the  remains  of  cold  roast  tur- 
key into  slices.  Place  bones  an-1. 
trimmings  in  the  kettle  with  a  bunch 
of  savory  herbs,  an  onion,  a  little 
lemon  prel,  pepper,  salt  and  one  pint 
of  wattr.  Put  on  stove  -\nd  boil 
five  minutes.  Remove  to  the.  fire- 
less  cooker  for  two  hours,  u.aing  one 
radiator.  Then  strain  and  lay  in  the 
pieces  of  turkey.  When  warmed 
inrough,  beat  the  yolk  of  an  egx  with 
two  tablespoonfuls  of  cream.  Add 
slowly  to  the  mixture,  and  when  it 
thickens  it  is  ready  to  serve. — Mrs. 
Williams 


Chicken— the  Family  Favorite 


Roasted   Young    Chieken. 

Cost. 

2-lb  chicken  at  30c $0.6000 

1   T  butter    0156 

1   t   salt    0003 

i/8    t  pepper    0010 

1  T  flour  for  thickening 0009 

Wood  fuel  40  min.   (%   use) 0095 


Cost  to  serve  chicken $0.6273 

Prepare  the  chicken  for  cooking 
and  rub  with  the  butter,  salt  and  pep- 
per. Roest  for  40  minutes  in  a  hot 
oven.  Put  giblets  in  a  pan  or.  cpo  of 
the  stove  and  boil  until  tender;  add 
to  gravy  in  roasting  pan  and  thicken. 
Serve  with  the  chicken. — Mrs.  Lindahl. 

Roast    <  'hit-ken    and    Dumplings. 

Cost. 
Hen  weighing  8  lbs.   at  25c $2.0000 

1  T  flour  for  thickening 0009 

2  eggs    0080 

1%   R  t  baking  powder 0064 

Vz    t  salt    0002 

1  pt.  flour 0291 

Wood     for    cooking   3   hrs.     (% 

use)    0429 


Cost  to  serve  16   people $2.1595 

Cost  for  each,  13%   cents. 

Take  an  old  hen  and  boil  until  ten- 
der; lay  in  roasting  pan  with  a  little 
of  the  broth  and  brown  a  nice  golden 
brown  all  over;  remove  the  chicken 
and  add  more  broth  to  make  about 
1%  quarts  of  gravy;  thicken  and  drop 
in  dumplings  made  as  follows:  Beat 
one  or  two  eggs  very  light,  add  one- 
third  cup  of  water  for  each  egg  used; 
sift  in  1%  teaspoonfuls  baking  pow- 
der (heaping),  one-half  teaspoonful 
salt  and  flour  enough  for  a  very  stiff 
batter.      Drop   by   teaspoonfuls   in   the 


boiling  gravy,  boil  about  six  or  seveu 
minutes  and  serve  around  the  chicken. 
These  are  always  light  if  properly 
made. 

As  we  live  on  a  farm  and  raise 
everything  we  use,  I  am  unable  to 
figure  out  the  costs.  Our  hens  and 
roosters  average  six  to  eight  pounds 
each,  and  that  is  more  than  a  city 
family  wants  to  buy  as  a  rule. 

Both  of  these  recipes  I  have  used 
for  several  years  and  find  them  to  be 
very  good. — Mrs.  O.  W.  Lindahl,  R. 
No.   2,  Linnton,  Or. 

(Mrs.  Rorer  uses  this  recipe  for 
dumplings  by  leaving  out  the  eggs 
entirely,  using  1  R  t  baking  powder 
and  2-3  c  milk  or  water.  Cooking  10 
minutes  when  dropped  by  teaspoon- 
fuls. I  drop  from  tablespoon  and  boil 
20  minutes  or  longer.  Be  careful  to 
keep  kettle  covered  tightly  and  boil- 
ing gently  all  the  while.) 

Baked    Chicken. 

Cost. 

3-lb.   hen    $0.7500 

J2   lb.  sausage  meat 1000 

1  c  of  mashed  potatoes 0116 

1    t   salt    0003 

!g    t   pepper    0010 

V2   t  sage 0042 

1  c  of  Crisco  to  rub  over 1074 

1   T  flour    0009 

Gas  to  bake  3  hours 0660 


Cost  to  serve  7  people $1.0414 

Or  15   cents   each. 

Mix  the  sausage  meat  and  potatoes 
together,  add  salt,  pepper  and  sage, 
then  half  a  cup  of  hot  water  to  keep 
it  moist,  take  the  giblets  and  neck, 
put    on    to    boil    in    one    pint    of    cold 


POULTRY. 


115 


water,  stuff  the  chicken  and  sew  up; 
rub  over  with  the  Crisco;  put  in  roast 
pan  with  one  quart  of  water;  baste 
several  times  ■while  baking;  when  the 
chicken  is  done,  lift  out;  chop  the 
giblets  quite  fine;  thicken  the  gravy 
with  the  flour  stirred  smooth  in  half 
cup  cold  water;  add  the  chopped  gib- 
lets and  serve.  This  serves  seven 
people. — Mrs.   G.   Spencer. 

Stewed    Chicken    with   Dumplings. 

Cost. 

1   chicken,   4   lbs $1.2000 

Water  to  cover 0000 

1    T    salt    0008 

Gas,   2   hrs 0228 

Dumplings — 

1    egg    0400 

1   t   salt    0003 

i/2  c  milk 0134 

1  c  flour    0145 

2  t  baking  powder 0072 

y8    t   pepper    0010 

Gas,   15   min 0028 

Parsley   to   garnish 0000 

Total    $1,3028 

This  will  make  8  large  dumplings, 
and,  allowing  Vs  lb.  chicken  to  each 
portion,  will  serve  8  people  at  16  ^c 
each. 

Cut  the  chicken  in  pieces,  cover 
with  water  and  put  on  to  stew.  When 
partly  tender  add  the  salt.  Lift  the 
chicken  to  a  hot  platter  and  when  the 
broth  is  boiling  drop  in  the  dumplings 
by  spoonfuls,  made  as  follows:  Beat 
the  egg,  add  salt,  milk,  the  flour,  in 
which  the  baking  powder  has  been 
sifted.  It  should  be  stiff  enough  to  be 
cut  off  in  spoonfuls  about  the  size  of 
an  egg.  Place  a  tight  cover  on  the 
kettle  and  do  not  lift  the  cover  for  10 
minutes.  Lift  out  and  arrange  on  the 
platter  with  the  chicken.  Pepper 
lightly  and  pour  over  the  platter  the 
stock  left  in  the  stew  pan.  Garnish 
with   parsley. 

If  the  cover  is  lifted  on  the  dump- 
lings they  will  be  very  heavy  and 
solid,  otherwise  light  and  very  deli- 
cious. Being  quite  filling,  dumplings 
really  lessen  the  cost  of  the  dish,  as 
a  smaller  portion  of  chicken  is  needed, 
and,  therefore,  one  chicken  serves 
more   people. — Mrs.    W.    E.    Metzger. 

Stewed    Chicken    (Bulgarian.) 

Cost. 

3-lb.  hen   (25c  lb.) $0.7500 

1   lb.   onions    0250 

1   can   tomatoes    1500 

V2   t  chili  powder 0001 

1   clove   garlic    0001 

1    T    salt    0008 

Vs  t  peper 0010 

Fir  wood  fire,  3  hrs.   (V2   use)..     .0612 

Serves   6   people  at  cost  of.. .$0.9882 

Or  16V2   cents  each. 

Cut  chicken  in  pieces  and  put  in 
skillet  with  just  enough  water  to 
cover;  let  simmer  until  partly  dry, 
then  add  the  onions  sliced;  add  just 
a  little  more  water   (and  if  chicken  is 


not  fat  add  1  T  Crisco  or  butter),  now 
add  garlic,  chili  powder,  salt  and 
pepper  and  cook  until  onions  are  soft; 
then  add  the  tomatoes.  It  is  better  to 
first  rub  tomatoes  through  collander. 
It  must  cook  until  chicken  is  tender 
and  the  tomatoes  the  consistency  of 
catchup. 

The  time  for  cooking  I  could  not 
give  accurately,  because  of  the  dif- 
ference in  the  age  of  the  chicken.  This 
stew  is  certainly  delicious,  and  well 
worth  trying.  To  be  served  hot  on  a 
large  platter. — Mrs.  D.  Sheaffer,  614 
Nehalem   street,   city. 

Chicken   with   Dumplings. 

Cost. 

3V2  lbs    of  chicken   (25c  lb.) $0.8750 

2  c  flour    0282 

1   t  Crisco    0087 

1    egg    0400 

1  t  baking  powder 0036 

1   t  salt    0003 

1   c   milk    .- 0268 

%    t   pepper    0041 

1  onion   (1-3  c)    0056 

Gas  to  stew  3  hrs 0342 

Cost    $1.0265 

Cut  the  chicken  up  and  put  on  to 
cook  in  one  and  a  half  quarts  of  hot 
water;  add  salt  and  pepper  and  onion 
sliced;  when  boiling  turn  gas  down 
and  cook  slowly;  when  it  has  cooked 
two  hours  and  a  half  make  the  dump- 
lings as  follows: 

Sift  two  cups  of  four,  one  t  baking 
powder,  %  t  salt  (twice),  rub  the 
butter  or  Crisco  into  the  flour  with 
tips  of  fingers,  beat  the  egg  well;  add 
to  the  milk,  and  mix  all  together,  then 
drop  by  spoonfuls  into  the  gravy 
from  which  the  chicken  has  been  re- 
moved; if  the  gravy  has  boiled  away, 
add  enough  boiling  water  to  make 
three  pints  before  putting  in  the 
dumplings;  boil  without  the  cover  for 
20  minutes.  This  is  a  never-failing 
recipe  and  makes  dumplings  light  as 
a  feather.  This  serves  eight  people. 
— Mrs.  G.  Spencer,  1260  East  Davis 
street. 

Chicken   Stew. 

Cost. 
4  lbs.  young  chicken  at  30c  lb.  .$1.2000 

2  t  salt 0006 

1    t   salt 0003 

V4,  t  pepper 0021 

1  root  celery    0300 

2  T  butter    0312 

2  T  flour 0018 

Fuel  wood  1  hour   (%   use) 0204 

Serves    10    people   for $1.2861 

Or  about  13   cents   each. 

Take  two  young  chickens  or  one 
5-pound  hen.  Cut  up  and  stew  until 
tender.  Season  with  salt  and  pepper, 
2  T  butter  and  add  celery  root.  Take 
2  T  flour  and  wet  with  milk  or  water 
to  thicken  the  gravy.  Place  baking 
powder  biscuits  in  halves  on  a  plat- 
ter. Put  meat  on  top,  pour  over  the 
gravy  and  serve. — Mrs.  W.  W.  Wil- 
liams,   1411    Rodney   avenue,    city. 


116 


TELEGRAM  CONSERVATION  COOK  BOOK 


Cream  Chicken  Stew. 

Cost. 

3-lb.  chicken    $0.9000 

1  c  sweet  cream 1200 

Vs   t  pepper 0010 

Vs   t  paprika 0016 

1  T  flour 0009 

Parsley  from  garden 0000 

Wood  fuel.  25  min.   (%  use)...     .0070 

Cost  of  chicken  stew  for  6.. $1.0308 

Cost  for  each,  17  cents. 

Singe,  clean  and  cut  up  ready  to 
serve  a  three-pound  chicken.  Cover 
with  boiling  water  and  boil  slowly 
for  20  minutes. 

Remove  the  chicken  and  add  to  the 
liquor  one  cup  of  sweet  cream.  Sea- 
son with  salt,  pepper  and  paprika, 
and  thicken  with  a  little  flour;  add 
the  chicken  and  boil  three  minutes. 
Remove  to  the  fireless  and  cook  for 
two  hours,  using  one  radiator.  When 
ready  to  serve  add  a  little  chopped 
parsley. — Mrs.   Williams. 

Southern    Chicken. 

Cost. 
3-lb.  hen,  at  25c  lb $0.7500 

2  lbs.  tomatoes,  4c 0800 

V2   c  cream    0500 

1    T    onion   juice     (1    c    minced 

onion)     0025 

1  T  flour    0009 

1  T  vinegar 0016 

1  T  salt 0008 

Vz  t  pepper 0042 

Gas,  one  hour 0255 

Slow,  2  hours  (%   on) 0220 

Cost    $0.9375 

This  is  plenty  for  seven  people,  or 
13%    cents    each. 

Cut  the  chicken  in  pieces  and  roll 
in  flour.  Have  skillet  ready  with  two 
T  of  melted  butter,  put  in  the  chicken, 
season  with  salt  and  pepper,  pour 
over  all  half  a  cup  of  cream,  cover 
tightly,  place  in  a  hot  oven  and  cook 
one  hour,  then  turn  the  gas  as  low 
as  possible  and  cook  two  hours  more. 
Remove  the  cover  and  let  brown  a 
few  minutes.  Peel  and  slice  2  lbs. 
of  tomatoes  and  cook  10  minutes, 
strain  through  a  colander,  season 
with  a  tablespoon  of  onion  juice  and 
one  of  vinegar.  Place  on  the  stove, 
thicken  with  one  T  flour  stirred 
smooth  in  half  a  cup  of  cold  water; 
boil  up  good  and  serve.— Mrs.  Spencer. 

FIRST    PRIZE. 

Southern  Chicken. 

Cost. 

1  chicken   (about  3  lbs.) $0.7500 

2  lbs.      tomatoes,      sliced     and 
peeled 1000 

%  lb.  lima  beans  (can  use  but- 
ter beans) 1500 


1  qt.  corn  cut  from    cob    (or    1 

can  of  corn)    1500 

4  qts.  water 0000 

1  head  of  celery,  cut  fine 0500 

1  c  milk 0268 

2  t  sugar   0008 

1  T  salt  (or  more,  to  taste) 0008 

2  small  red  chili    peppers    (15c 

lb.)    0500 

1  bay  leaf   0001 

Vz  t  pepper 0042 

1  medium-sized  onion  (y2  c) . . .  .0125 
6  medium-sized  potatoes,  sliced 

or  diced  (IV2  lbs.) 0330 

Vz   package  of  fine  noodles 0500 

Gas,  3%  hrs.   (simmering) 0140 

To  serve  14  people $1.3922 

Or  about  10  cents  each. 

Method — Cut  chicken  as  small  as 
possible,  place  water  in  large  kettle 
and  let  boil  for  three  minutes,  add 
onions,  beans,  corn,  potatoes,  chicken 
and  spices.  Cover  tightly  and  cook 
very  slowly  for  two  and  a  half  hours, 
stirring  frequently  from  the  bottom. 
Add  tomatoes,  sugar  and  celery,  and 
cook  for  another  half  hour  or  even 
three-quarters.  Fifteen  minutes  be- 
fore serving  add  the  milk  and  the 
noodles.  Southern  chicken,  when 
ready  to  serve,  should  be  thick,  and 
is  more  easily  served  in  large  soup 
dishes  or  plates. 

This  is  very  delicious,  as  our  boys 
in  the  South  can  probably  tell  you  so. 
Sufficient  for  at  least  14  good-sized 
soup  plates  average  about  10  cents 
per  plate,  and  you  have  had  a  good 
big  meal  when  you  are  through.  In 
place  of  the  chicken  you  can  substi- 
tute rabbit  or  squirrel. — Mrs.  P.  J. 
Mahan,   1065   Tillamook   street. 

Chicken   a   la  King. 

Cost. 

4-lb.    chicken    $1.2000 

1  can  French  mushrooms 4500 

1   can   peas    2000 

Vz  can  pimentoes 0750 

Vz  c  butter 1250 

6  T  flour 0054 

1  c  cream   1500 

2  c  chicken  stock 0600 

1  t  salt 0003 

Vs  t  pepper 0010 

Cost  of  electrical  range  2  hrs..      .0206 

Total $2.2873 

Wash  and  prepare  chicken  as  usual. 
Disjoint  all  joints,  cut  breast  in  two, 
parboil  one  hour  or  until  tender.  Cut 
mushrooms  and  pimentoes  up.  Make 
thick  sauce  of  the  flour,  butter, 
cream  and  chicken  stock,  salt  and 
pepper  to  taste.  Add  chicken,  mush- 
rooms, peas,  pimentoes  to  the  sauce, 
and  heat  thoroughly  in  a  double 
boiler,  one  hour.    If  pimentoes  are  not 


The  Telegram  Market  Page  Is  the  Farmer's 

Guide 


POULTRY. 


desired  they  may  be  left  out. — Mrs. 
J.  H.  Sroufe,  611  E.  37th  North,  Port- 
land, Or. 

(We  are  very  glad  to  have  this 
recipe  for  cooking-  with  electricity, 
and  hope  to  hear  from  others  with 
electric  ovens,  who  perhaps  prepare 
their  fowls  a  little  more  econom- 
ically.) 

Escalloped  Chicken  or  Turkey. 

Cost. 
Cold   chicken     or    turkey     (left 

over)    $0.0000 

2  c  cold  boiled  potatoes 0298 

1  pint  milk 0535 

1  egg  (cooking-)    0400 

1  t  salt 0003 

V&  t  pepper 0010 

1     T     chopped    parsley     (from 

garden)    0000 

1  c  cracker  crumbs 0500 

1  T  butter    0156 

Fuel  1  hour  wood   (,V2   use) 0170 

Serves  6  people  at    cost    (be- 
side chicken)   of $0.2072 

Or  3  2-3  cents  each. 

Cut  cold  boiled  potatoes  into  small 
pieces.  Remove  all  the  meat  left  on 
a  cooked  chicken  and  cut  it  into  small 
pieces  (using  about  equal  parts  po- 
tatoes and  chicken).  Make  a  sauce  of 
1  pint  of  milk  and  1  beaten  egg,  sea- 
soned with  a  little  salt  and  pepper. 
Put  a  layer  of  meat  in  a  pudding 
dish,  then  a  layer  of  potatoes,  then 
sauce  to  cover  them,  then  another 
layer  of  meat  and  potatoes  and  sauce. 
Cover  with  cracker  crumbs  mixed 
with  1  T  butter.  Bake  one  hour  and 
serve. — Mrs.  W.  W.  Williams. 

Panned  Chicken. 

Select  a  fat  fryer,  this  time  of  year 
weighing  three  pounds  dressed. 

Cost. 
1  chicken,  3  lbs.,  at  30c $0.9000 

3  T  oil 0300 

1   T  flour    0009 

%  pt.  milk,  top  of  bottle 0268 

1   t   salt 0003 

%   t  pepper 0010 

Fire  to  cook  1%   hrs.    (%   use).      .0215 

Cost  to  serve  six  people $0.9805 

Or  16 1-3  cents  each. 

Place  little  flour  in  dish.  Pluck, 
singe  and  wash  your  chicken,  then 
open  it  down  one  side,  right  through 
ribs,  and  open  out  flat  all  in  one 
piece.  After  removing  entrails,  wash 
clean  inside  and  wipe  dry.  Then  rub 
all  over  inside  and  out  with  1  table- 
spoonful  oil.  Then  dredge  with  flour 
containing  1  teaspoonful  salt.  Have 
rest  of  oil  in  dripping  pan,  lay  chicken 
in,  sear  but  do  not  brown,  turn  and 
sear  again.  Pour  in  a  little  hot  water, 
cover  closely  and  place  in  oven.  When 
tender  remove  top  and  brown  slightly. 
When  done  remove  to  platter,  add  % 
pint  rich  milk  to  gravy,  let  boil  up 
once.  If  too  thick  add  little  water. 
Serve  with,  not  on,  chicken.  Black- 
berry jam  goes  well  with  this  or  cur- 


rant conserve.  Add  boiled  and  chopped 
giblets  to  the  gravy. — Mrs.  Turner. 

(Mrs.  Turner  asks  for  the  date  of 
our  work  on  stews.  It  was  the  first 
week  in  October.  We  had  some  fine 
recipes  well  worth  trying.) 

To  Pan  Chicken. 

i-  ,,        ,  .  ,  Cost. 

5-lb.   chicken,   at   30c  lb $1.5000 

1  t  salt    0003 

2  T  flour 0018 

Vs   t  pepper   0010 

1  T  butter 0156 

Water  to  Vz  depth  of  chicken..      .0000 
Fuel,  wood,  2  hrs.    (%   use) 0402 

To  serve  10  people    $1.5589 

Or  about  16  cents  each. 

Unjoint  the  chicken;  place  in  the 
roasting  pan.  Sift  the  flour,  salt  and 
pepper  over  it,  and  add  the  butter  in 
bits.  Put  in  water  to  half  the  depth 
of  the  chicken  in  the  pan.  Cover  the 
roaster  and  roast  to  a  dark  brown. 
The  time  of  cooking  will  depend  on 
the  age  of  the  fowl. — Mrs.  W.  W. 
Williams. 

Chicken  Fricasse. 

1  3-lb.  hen  at  25c  lb $0.7500 

Thyme  from  garden 0000 

1  onion,  medium  size   (V2c) !oi25 

2  T  flour 0018 

\,  t  salt 0003 

Vs  t  pepper 0042 

2  c  milk 0535 

Drippings,   1   T ."      'oiOO 

Gas  oven  2   hrs.    (.255  per  hr.)     .0510 

Will  serve  7  persons  for $0.8833 

Or  a  trifle  more  than  12%c  a  por- 
tion. 

Cut  chicken  in  pieces  and  roll  in 
flour.  Place  in  roasting  pan  or  heavy 
iron  skillet.  Place  in  hot  oven  with 
small  bits  of  drippings  here  and  there. 
I  prefer  sausage  or  bacon  drippings. 
Brown  well.  Add  water  to  fill  pan 
two-thirds  to  cover  and  cook  in  me- 
dium hot  oven.  A.di  .-nion,  minced 
fine,  and  thyme  abouc  three-quarters 
of  an  hour  before  taking  up,  and  20 
minutes  before  serving  and  flour, 
pepper,  salt  and  milk  mixed  smooth. 
This  makes  a  rich,  creamy  gravy.  No 
matter  how  old  the  hen,  it  can  be 
made  tender  and  delicious  by  this 
method.  I  have  allowed  time  for 
cooking  the  average  market  hen,  but 
young  chickens  do  not  require  so 
much  time,  very  old  ones  may  need  a 
little  longer,  that  you  can  determine 
by  testing.  The  thyme  may  be  omitted 
and  if  liked  parsley  or  other  herbs 
used. — Mrs.  H.  C.  Fixott,  1122  East 
Mill  street. 

For  Fireless   Cooker. 

Mrs.  W.  W.  Williams,  in  sending  in 
more  recipes,  says: 

A  few  recipes  for  the  fireless  cook- 
er might  find  favor  with  the  busy 
housewife  or  these  may  be  used  for 
an  electric  oven. 


118 


TELEGRAM  CONSERVATION  COOK  BOOK. 


Fricasseed    Chicken. 

Cost. 

4-lb.  chicken,  at  30c $1.2000 

1  T  flour 0009 

1  tsalt 0003 

2  T  butter 0312 

1  T  flour 0009 

%    c   milk 0134 

1  tsalt 0003 

y    t  pepper uuiu 

Wood  fuel.'l  hour  (.Vz  use) -0143 

Cost  to  serve  8  people $1.2623 

Cost  for  each,  nearly  16  cents. 

Dress,  clean  and  cut  for  serving. 
Flour  and  salt  slightly.  Brown  quick- 
ly in  butter  over  a  hot  fire;  cover 
with  boiling  water  and  boil  gently  for 
one-half  hour. 

Place  in  fireless  cooker  without  re- 
moving cover  and  leave  for  three 
hours.  Take  from  fireless  and  make 
gravy  with  liquor  by  adding  one  ta- 
blespoonful  of  flour,  rubbed  smooth  in 
y2  cup  milk;  salt  and  pepper  to  taste. 
Let  it  come  to  a  boil  on  stove  and 
serve  with  hot  biscuit. — Mrs.  Will- 
iams. 

Chicken   and   Macaroni. 

Enclosed  find  a  recipe  entered  for 
first  prize  in  the  contest  for  this 
week: 

Cost. 

2  lbs.  chicken   (30c) $0.6000 

1  package  macaroni 1000 

1  can  tomatoes 1500 

1  small  onion  (IT) 0016 

2  T  lard 0312 

4  t  salt 0012 

V2  t  pepper 0021 

Wood,  1  hour  ( %  use) 0143 

Cost  for  8  persons $0.9004 

Or  11%   cents  each. 

Prepare  and  fry  chicken  in  the  lard 
or  butter.  While  the  chicken  is  fry- 
ing, boil  macaroni  in  salted  water  un- 
til tender  and  drain.  Remove  chicken 
from  pan  and  add  water  to  make 
about  a  pint  of  gravy.  .Strain  and  add 
the  tomatoes.  Return  chicken  to  the 
pan  and  cook  10  minutes  longer.  Now 
pour  over  macaroni  and  serve.  This 
will  serve  about  eight  persons  and 
makes  a  meal  in  itself.  We  raise  most 
of  the  things  we  eat  and  our  wood 
doesn't  cost  anything,  so  am  unable 
to  figure  in  the  cost  of  it.  The  other 
prices  I  took  from  the  paper. — Fannie 
Lindell,  Holbrook,  Or. 

(Mrs.  Lindell  is  mistaken  in  saying 
her  wood  doesn't  cost  her  anything.  I 
lived  three  years  on  an  Oregon  ranch, 
and  know  my  husband  put  in  many 
hard  day's  work  with  hired  man  and 
team  part  of  the  time  in  getting  the 
wood,  and  "time  is  money,"  even  more 
so  on  a  farm  than  elsewhere,  because 
scarcer  there.  Oregon  wood  burns  up 
so  quickly  that  it  is  especially  expen- 
sive in  labor.  Most  farmers  think 
that,  considering  the  time  required  to 
■cut   and   market  wood,   it  doesn't  pay 


as  well  as  other  things  on  a  farm — 
and  I  know  that  that  is  little  enough. 
The  only  items  Mrs.  Lindell  has  in 
her  favor  in  having  the  wood  is  the 
cost  of  hauling  to  town  and  the  cost 
of  delivering,  unless  the  wood  was 
hauled  out  of  the  way  to  her,  and  the 
difference  between  the  buying  and 
selling  price  at  the  wood  yards.  This 
applies  exactly  the  same  to  all  the 
produce  on  the  farm.  Think  this  out, 
farmers'  wives,  and  realize  that  every 
single  thing  you  use  on  your  farm  has 
a  very  real  value,  though  you  don't 
pay  actual  cash  for  it.) 

Chicken  en  Casserole. 

Cost. 

4   lbs.  hen $1.0000 

1  T  flour 0009 

1/2   c  lard 0750 

1  t  salt 0003 

Gas  to  fry   V2   hour 0057 

1  c  milk 0268 

1  c  water 0000 

Gas  2  hours  in  oven 0510 

Cost  to  serve  six $1.1597 

Or  19 1-3  cents  each. 

After  washing  and  drawing  the  hen, 
joint  it,  roll  in  the  flour  and  fry  a 
golden  brown,  salt  it.  Put  the  re- 
maining drippings  away  for  gravy 
next  day.  Place  the  pieces  of  chicken 
in  a  casserole  or  baking  dish,  pour  the 
milk  over  and  add  water,  if  necessary, 
to  cover.  Simmer  in  oven  two  hours 
and  serve  in  same  dish.  There  will 
be  gravy  from  the  milk.  This  is  a 
splendid  way  to  cook  old  chickens  to 
make  them  tender,  and  makes  a  fine- 
tasting  dish. — Mrs.  I.  L.  Ringo,  790 
East  Ankeny  street. 

Brown  Chicken  Pie. 

Cost. 
1  good  fat  hen,  weight  5  lbs.  .  .$1.2500 

1  lb.  flour 0582 

iy2  pints  milk 0803 

4  t  baking  powder , .  .  .      .0084 

2  t  salt 0006 

Fire  to  cook  (1%  time)  3  hours     .0429 

Cost    $1.4404 

Serves  10  people  well  at  a  cost  of 
about  14%   cents  each. 

Save  all  fat  from  inside  of  this  hen. 
There  should  be  plenty  if  your  hen  is 
the  right  kind.  Fry  out  in  skillet  or 
iron  kettle;  pour  off  three  tablespoon  - 
fuls  for  crust. 

Roll  pieces  of  chicken  in  some  of 
your  flour,  lay  in  the  fat,  turn  until 
all  sides  are  browned,  cover  with 
boiling  water,  clap  lid  on  quick  and 
leave  to  simmer  for  2%  hours,  or  un- 
til meat  is  tender.  Add  salt  to  taste, 
pour  in  %  pint  milk  or  water  enough 
to  make  gravy  to  nearly  cover  the 
pieces.  Put  crust  on  and  bake  a  rich 
brown. 

To  make  crust  put  flour,  baking 
powder  and  one  teaspoonful  salt  in 
sifter;   sift   into   bowl;   pour   in   1   pint 


POULTRY. 


119 


milk  and  3  tablespoonfuls  fat;  mix 
lightly,  roll  and  prick  and  put  on  top 
of  the  chicken  and  brown  well.  Serve 
with  it  blackberry  jelly. — Mrs.  Kittie 
Goodall  Turner. 

(Mrs.  Turner  writes  me  that  Port- 
land prices  are  much  higher  than  they 
are  with  her  near  Corvallis.  She  says 
she  can  get  fat  hens  for  22  cents  per 
pound  and  chickens  for  25  cents  per 
pound.  It  seems  rather  unfair  to  fig- 
ure her  recipe  (as  she  did)  at  our 
prices,  but,  as  I  have  often  said,  the 
value  of  our  work  is  in  the  compara- 
tive cost  of  one  recipe  with  another, 
based  on  the  same  standard  of  prices. 
Mrs.  Turner's  way  of  frying-  out  her 
fat  from  her  hen  for  shortening  for 
her  crust  sounds  familiar  to  me.  That 
is  what  I  was  brought  up  to  do  al- 
ways, and  I  assure  you  it  makes  a 
most  delicious  crust.  Can  you  believe 
that  I  have  seen  young  city  women 
throw  that  fat  away?) 

Chicken  Pie.  rost 

J    5 -lb.   chicken $1.5000 

1  T  butter  (to  brown) 0156 

It  salt 0003 

y8  t  pepper 0010 

1  t  parsley  (from  garden) 0000 

1   T   flour 0009 

Vz  c  milk 0134 

1  pint  flour ■ 0290 

2  t  baking  powder 0420 

1  T  Crisco P082 

1  t   salt ....       ,,~ 

Wood,  2%  hours  ('*>   Ui,e> ,1358 

Cost  of  chh  i<  >.v  pie $1.6405 

Will  serve  1,  people  and  cost  about 
14  cents  each. 

Cut  chicken  in  small  pieces,  as  for 
frying,  and  stow  in  just  water  suffi- 
cient to  ecver  it,  with  a  little  salt. 
When  meat  begins  to  leave  bones  take 
it  out.  Put  the  meat  in  a  pan  or  pud- 
ding dish;  season  the  gravy  with  a 
little  more  salt  and  pepper  and  pars- 
ley. Thicken  with  a  tablespoonful  of 
flour;  add  tablespoonful  butter  if 
chicken  is  lean,  and  pour  gravy  over 
chicken.  Make  a  baking  powder  bis- 
cuit dough,  spread  it  with  the  hands 
until  it  is  large  enough  to  cover  the 
pie.  Place  it  on  the  meat  and  cut  a 
large  cross  in  the  middle  of  crust; 
bake  until  crust  is  a  rich  golden 
brown,  %  to  1  hour. — Mrs.  W  W 
Williams,  1411  Rodney  avenue. 

Chicken  Potpie.  c 

2  %   c  flour $0.0363 

J"3  c  iard 0500 

&  c  potatoes 0250 

2%  lbs.  chicken  (at  30c) .'.'.'.  \  '.  '.      '7500 

'  .Balt 0003 

v8  t  pepper 0010 

2  hours  gas 0510 

Cost  to  serve  6  people $0  9136 

Or  15  cents  each 

Mix  flour,  lard  and  Y2  teaspoonful 
salt,  add  enough  water  to  mix  like  pie 
dough.     Roll  out  %  inch  thick,  cut  in 


3-inch  squares.  Cut  one  large  round 
piece  to  fit  kettle,  with  slits  cut  in 
to  let  steam  escape.  Leave  part  of 
chicken  in  the  kettle,  then  add  part 
of  the  potatoes  which  have  been 
sliced,  then  a  layer  of  dough,  a  few 
pieces  of  meat,  and  so  on,  using  large 
piece  of  dough  last.  Cook  until  pota- 
toes are  done,  and  serve. — Mrs.  Nat 
Smythe. 

Chicken  with  Sonp  and  Noodles. 

A  favorite  dish  with  us. 

Cost 

3-lb.   hen    (25c   lb.) $0.7500 

1   T  salt...      0003 

1  onion,  medium  (14c) 0083 

1  carrot,  medium  (^c) 007^ 

1  turnip,  medium  (i£c) 0063 

Water  (about  2  quarts) oOin 

Parsley  out  of  garden onof> 

Cost  of  cooking   ( y2   heat) Q>$Ct 

Cost  for  6  people  $» 8010 

Cost  for  each,  13  :/2  uc;.:s. 

Cut  the  chicken  in  puces,  let  cock 
about  half  done,  when  tho  other 
things  should  be  added;  then  finish 
cooking.  The  noodles  may  be  made 
by  any  favorite  recipe  and  dropped  in 
.1  few  minutes  before  serving. — May  S 
Hembree,  194  Boundary  avenue. 

Breaded   Chicken.  Cost 

2  lbs    chicken $0.6000 

1  c  cracker  crumbs   (18c  lb.)..     .0450 

1  c  bread  crumbs  (6c  lb.) 0150 

1  t  salt. 0003 

l  t  parsley  in  garden 0000 

3  T  Crisco 0246 

V2  pint  milk 0268 

Wood  fire,  3  hours  ( V2  use) 0107 

Cost    $0.7624 

Preparing  breaded  chicken:  Dis- 
joint a  tender  chicken  as  for  fricassee. 
Season  1  cup  of  fine  cracker  crumbs 
with  a  level  teaspoonful  salt  and  a 
teaspoonful  minced  parsley.  Beat  one 
egg  with  1  tablespoonful  of  milk,  dip 
each  piece  of  chicken  in  the  esg,  then 
roll  in  the  seasoned  crumbs  and  lay 
in  a  pan  just  large  enough  to  allow 
the  pieces  to  be  flat.  Put  a  bit  of 
Crisco  on  each  piece  and  pour  in  6 
tablespoonfuls  hot  water.  Set  in  the 
oven  and  baste  often  until  tender. 
Remove  chicken  to  a  hot  platter,  pour 
the  remaining  milk  into  the  pan,  stir 
in  the  fine  bread  crumbs  and  let  boil 
up.  Pour  over  the  chicken  and  serve. 
— Mrs.  H.  Smiley,  Corvallis,  Or. 

(Mrs.  Smiley  priced  her  chicken  at 
20  cents  per  pound,  Corvallis  price,  as 
mentioned  previously.) 

Chicken  Croquettes. 

1    „  1    p*  ,  •   ,  Cost. 

1  c  left-over  chicken $0  000 

lc  bread  crumbs 0150 

V2  t  salt 0002 

lj  t  pepper. ."ooio 

V2   t  parsley   (in  garden) 0000 

V2  c  chicken  stock 0000 

1   egg    0400 


120 


TELEGRAM  CONSERVATION  COOK  BOOK. 


1  c  bread  crumbs   (for  rolling)     .0150 

1  egg 0400 

V2  c  lard  to  fry 0750 

Fuel,  1  hour  (y2  use) 014  3 

Cost  of  preparing  croquettes.$0.2005 
One  cupful  finely  chopped  chicken, 

1  cupful  finely  sifted  bread  crumbs, 
%  teaspoonful  salt,  %  teaspoonful 
pepper  (white),  %  teaspoonful 
chopped  parsley;  %  cupful  stock, 
made  by  boiling  the  bones  of  the 
chicken.  Heat  all  together  and  £tir 
in  1  beaten  egg.  When  cold,  form 
into  croquettes,  roll  each  in  fine  bread 
crumbs,  then  in  beaten  egg,  and  then 
in  bread  crumbs  again.  Put  them 
carefully  into  the  frying  basket  and 
plunge  it  into  smoking  hot  fat  for 
two  minutes  and  serve  hot. — Mrs.  W. 
W.  Williams. 

Chicken  Over  Six  Months  Old. 

Unjoint  chicken;  dip  in  flour.  Put 
3  tablespoonfuls  of  shortening  in  the 
pan,  and  when  it  is  very  hot  put  in 
the  chicken.  As  soon  as  it  is  brown 
on  one  side  turn.  When  well  browned 
add  1  cupful  of  hot  water  and  set 
back  on  the  stove,  where  it  will  cook 
steadily.  Keep  well  covered  and  add 
water  as  needed.  When  well  done 
remove  to  the  platter.  Add  water  to 
the  pan  to  make  one  pint  of  gravy. 
To  2  tablespoonfuls  of  flour  add  1 
teaspoonful  of  parsley,  2  tablespoon- 
fuls of  butter;  mix  and  add  to  thicken 
the  gravy  and  serve. 

This  method  is  also  fine  for  rabbits, 
hare  and  all  small  wild  game. — Mrs. 
W.  W.  Williams,  1411  Rodney  avenue. 

To   Fry    Spring   Chicken.         Cogt 

2  lbs.  spring  chicken  at  30c  lb.. $0.6000 

1  egg,  cooking 0400 

y2   c  cracker  crumbs   (%   lb.  at 

10c  lb.)    0250 

%    t  salt 0002 

%  t  pepper 0010 

3  T  Crisco 0246 

2  T      flour      (for       thickening 
gravy)    0018 

V2    t   salt 0001 

Vs  t  pepper 0010 

Wood  to  fry  30  min.   (%  use)..       0102 

Will  serve  6  people  for $0.6989 


Wash  and  wipe  dry.  Dip  in  1  beat- 
en egg  and  then  in  cracker  crumbs 
seasoned  with  salt  and  pepper.  Place 
in  pan  that  contains  three  tablespoon- 
fuls of  Crisco,  heated  piping  hot.  Fry 
to  a  light  brown  and  turn.  Thirty 
minutes  will  cook  a  one  or  two-pound 
chicken. 

Remove  chicken,  add  1  pint  water 
for  gravy,  thicken  with  flour,  add 
more  salt  and  pepper  and  season  with 
parsley  or  celery,  as  desired. — Mrs. 
W.  W.  Williams. 

Frying  Chicken. 

3  lbs.  spring  chicken,  30c  lb... $0.9000 
3  oz.  Wesson  oil   ($1.45  gal.)...      .0700 

1    t   salt 0003 

Vs  t  pepper 0010 

8  T  flour  (  %c) 0073 

Fuel  25  minutes  in  electric  Hot 

Point  oven    0125 

Cost  to  serve  6  persons $0.9911 

Or  16  cents  each. 

Clean  and  joint  chicken,  wipe  dry 
with  cloth.  Put  oil  in  dripping  pan. 
Roll  each  piece  of  chicken  in  flour, 
place  in  pan  and  turn,  being  careful 
to  cover  well  with  the  oil.  Sprinkle 
with  salt  and  pepper.  Place  in  the 
oven  close  under  the  broiler.  Brown, 
and  turn  so  as  to  brown  under  side; 
finish  with  slow  oven.  This  will  serve 
six  persons  at  a  cost  of  16  cents  each. 
— Mrs.  C.  M.  Cox,  677  East  Ash  street. 

Chicken  Jelly. 

Cost. 

3-lb.  chicken  (hen,  25c  lb.) $0  7500 

1  t  salt 0003 

Vs  t  pepper 0010 

1  onion 0125 

1   pint   water 0000 

Wood  heat,  2  hours  (%  heat)..     .0286 

Cost  for  chicken  jelly $0.7924 

Cut  chicken  into  neat  joints,  place 
in  double  boiler  and  cook  gently  two 
hours,  or  until  done.  Cut  chicken 
from  bones,  into  thin  slices,  arrange 
in  a  mold,  return  bones  to  pan,  with 
water,  salt,  pepper  and  onion.  Cook 
lA  hour  longer,  strain  and  pour  over 
chicken.  Let  jelly  and  serve  cold, 
decorated  with  sprigs  of  parsley  from 
garden. — Mrs.  A.  Shard. 


Goose 

SECOND   PRIZE.  Take  3  cups  bread  crumbs,  3  large 

Delicious  Fruit  Dressing.  apples,    cut    fine;    1    cup    dried    whole 

Cost.  prunes,  which  have  been  soaked  over 

3  c  bread  crumbs  (1  loaf) $0.0600  night;     1     cup     raisins,     washed     and 

3  large  apples  (1  cent  each)...      .0300  dried-    1    T    choDDed    na'-tlev     %    cut) 

iSBBHJJUft&Wtt::::  :8!S5  E&  Vt^^V^PvtP 

1  T  chopped  parsley  (garden)  .  .      .0000  Pepper,    2   teaspoonfuls   salt.     Moisten 

%  c  sugar 0193  with    V2   cup  milk   or  water,   mix;   fill 

y2   c  celery 0072  goose,  place  crust  before  opening  and 

y2  c  milk  (or  water) 0134  sew  up.     This  is  delicious.     Serve  ap- 

2  t  salt 0006  pie  sauce  with  goose. 

9   v  Pw,?£tl nnil  If  you  have  more  stuffing  than  can 

"           uu     -uut)*  be   used   in   fowl,   place   remainder   in 

Cost  for  2  quarts  dressing. .  .$0.2515  baking  dish  and  bake  one  hour.  Serve 


POULTRY. 


121 


next  day  with  gravy  left  over. — Mrs. 
W.  W.  Williams. 

Prune  Dressing. 

Try  roasting-  goose  filled  half  full 
of  prunes.  "Wash  dry  prunes  and  fill 
your  goose  half  full.  They  will  swell 
full.  Place  the  prunes  in  the  goose 
and  put  a  crust  of  bread  in  the  open- 
ing- before  sewing-  up  the  g-oose.  Roast 
five  hours  for  medium  sized  g-oose 
weighing  8  to  10  pounds. — Mrs.  W.  W. 
Williams. 

To   Roast   Goose. 

■n,        ..     ,  .  COSt. 

Fruit  dressing-,  as  g-iven  above. $0.2515 

}°J^-  g'oose   (at  25c  lb-> 2.5000 

J  T  four 0009 

1   t  salt 0003 

%   t  pepper ;0oio 

5  hours  in  wood  oven  (%  use).      .1020 

Will  serve  15  people  for $2.8557 

Or  19  cents  each. 

There  will  be  enoug-h  scraps  and 
bones  left  over  for  soup  for  the  fam- 
ily next  day. 

To  prepare  a  g-oose  for  the  oven, 
wash  well  in  water  with  ivory  soap. 
Add  one  teaspoonful  soda  to  each 
quart  of  water  used  for  washing-. 
Wipe  dry,  dust  pinch  of  salt  and  pep- 
per throug-hout  inside  of  goose  before 
putting-  in  the  stuffing.  Rub  table- 
spoonful  of  flour,  1  teaspoonful  of 
salt  and  %  teaspoonful  of  pepper  into 
the  skin  before  putting  in  the  oven. 

Those  who  have  no  roasting  pan 
can  make  a  paste  of  1  quart  flour  and 
1  pint  of  water.  Put  on  bread  board 
and  roll  to  %  inch  in  thickness.  Cover 
your  fowl,  that  has  been  stuffed  and 
ready  for  oven,  and  proceed  as  usual. 
This  holds  all  the  juice  in  the  meat. 
If  you  have  your  goose  in  the  roast- 
ing pan  and  can  baste,  do  so.  If  cov- 
ered with  crust,  remove  crust  one- 
half  hour  before  taking  from  the  oven 
and  baste.  Add  a  little  water  from 
time  to  time  and  bake  at  least  five 
hours,  as  this  means  the  success  of 
your  goose.  Make  gravy  same  as  for 
other  fowls.  It  is  not  quite  fair  to 
charge  one-half  fuel  used  to  the 
goose,   as   one   cooks  so   many  things 


for  their  dinner  with  the  same  fire 

Mrs.  W.  W.  Williams. 

Giblet  Gravy. 

?»//-//•::::::::::'«« 

iAsalt 0003 

Ms  t  pepper 0010 

Cost  extra  for  gravy $0.0566 

Cook  the  giblets  of  above  turkey 
until  tender,  chop  them  and  add  wa- 
ter in  which  they  were  boiled  (stewed 
down  to  about  %  pint).  Put  2  table- 
spoonfuls  of  flour  (browned  flour  te 
better)  into  a  bowl,  mix  smooth  with 
the  cream  on  top  of  the  milk  and  fill 
up  with  the  rest  of  the  milk.  Add  to 
the  rest  of  the  gravy  in  the  pan,  let 
it  boil  a  few  minutes,  stirring  con- 
stantly, and  serve. — Mrs.  Minard. 

Roast  Goose. 

Goose   (8  lbs.)    $2.0*000 

2  cups  bread  crumbs 0300 

1  cup  chopped  apples 0200 

1  small  onion,  minced 0016 

1  {  saIt ".0003 

It  sage 0083 

%  t  pepper 0010 

2  T  melted  butter 0312 

Three  or  four  slices  bacon 0400 

Stove  heat  2  hours  (%  use) 0286 

Cost  of  roast  goose $2.1610 

Prepare  goose  the  day  before  roast- 
ing. Steam  the  bird  two  hours  before 
cooking  and  fill  with  this  mixture: 
Put  2  cups  bread  crumbs,  1  cup 
chopped  apple,  1  small  onion  minced, 
1  teaspoonful  of  salt,  1  of  sage  and 
Vs  teaspoonful  of  pepper  into  a  hot 
frying  pan,  with  2  tablespoonfuls  of 
melted  butter,  and  stir  until  apples 
and  onions  are  cooked,  and  use  for 
stuffing  the  goose,  but  do  not  fill  the 
bird  too  full.  Cover  the  bird  with 
thin  slices  of  bacon.  Baste  it  fre- 
quently while  baking.  Allow  about  20 
minutes  to  the  pound,  cooking  in  hot 
oven.  Put  a  cup  of  water  with  tea- 
spoonful of  salt  in  the  pan  with  the 
goose  when  baking  it.  Garnish  with 
parsley.  Serve  with  spiced  apples. — 
Mrs.  Minard. 


Squab 

<?  «m,aH?T!?bCnen  Ca/?serole-        .  Cost.  Cut  each  bird  in  two  through    the 

1  Pinf  wifer50?  .^  \  [  \  \  \  [  ]  \  [  ^Z  back.    Sprinkle  with  salt  and  Pepper. 

IT  salt 0008  Arrange   in   a  casserole.     Cover  with 

1  T  ffoeurPer nnnq  Water-     CoVer  thft  cas*erole  an<*  P'ace 

1  T  butter".'.".'.'.'.  7.7.7.^! '. '.'.'.'.'.      0156  in  the  oven  for  1%  hours.    When  ten- 

1  T  catchup ..'.'..'.'..'...     !oiOO  <Jer«    heat   the    butter,    add    the   flour; 

/$   *  Paprika !0015  when  light  brown  add  the  sauce  from 

Gas  1  %  hours -0171  the   birds.      Boil,   add   catchup.     Pour 

Should  serve  6  people  for..    $1  5469  over  the  birds  in  the  casserole.   Sprin- 

Or  nearly  26  cents  each,  at  present  kle  lightly  with  paprika  and  serve. — 

prices  of  squabs.  Mrs.  W.  E.  Metzger. 


122 


TELEGRAM  CONSERVATION  COOK  BOOK. 


Duck 


To    Roast    Duck. 

A  6-lb.  tame  duck  (at  25c  lb.) .  .$1.5000 

1  T  flour 0009 

1  t  salt 0003 

Vs   t  pepper 0010 

Fuel,  wood  fire,  3  hrs.   (V2  use)      .0612 
Plain  dressing  to  stuff 0895 


To  serve  6  people $1.6529 

Or  27%  cents  each. 

There  will  be  enough  left,  probably, 
for  duck  patties  next  day. 

Choose  ducks  that  are  plump  and 
have  yellowish  feet.  Dress  like  other 
poultry,  taking-  care  to  get  off  all  the 
down  by  picking  and  singeing. 

Fill  body  with  seasoned  dressing, 
sew  up  and  bake  or  roast,  basting 
often,  if  you  have  no  self-basting 
roaster.  Time  of  baking  depends  on 
the  age  of  the  fowl.  If  desired,  they 
can  be  stuffed  with  applet,  which  will 
absorb  the  strong  taste  of  the  duck. 
Celery  should  be  served  with  roast 
duck. — Mrs.  W.  W.  Williams. 

Duck   Stuffed. 

«    ,  Cost. 

1  duck  (6  lbs.  at  25c) $1.5000 

1  cup  bread  crumbs 1500 

2  t  salt 0006 

V2   t  pepper 0010 

1  cup  chopped  apples.  .  .    0200 

1  T  chopped  onion 0016 

1  T  Crisco 0082 

2  cups  water 0000 

1  T  flour  for  thickening 0009 

1    t   salt 0003 

Fuel,  wood,  3  hours  (%  use)...      .0612 


Cost  to  serve  6  people $1.7438 

Or  29  cents  each. 

Put  Crisco  and  onion  in  skillet  and 
brown  nicely;  add  bread  crumbs,  ap- 
ples, 1  teaspoonful  salt  and  pepper; 
stir  until  well  mixed,  then  stuff  the 
inside  of  the  duck,  fasten  with  skew- 
ers or  string;  put  the  duck  in  roasting 
pan,  pour  over  it  1  cup  water,  bake 
in  hot  oven  one  hour,  basting  every 
15  minutes;  pour  off  surplus  fat,  add 
1  tablespoonful  flour  and  brown  well; 
pour  in  1  cup  boiling  water,  1  tea- 
spoonful  salt  and  stir  until  thick; 
strain  and  serve  garnished  with  wa- 
tercress.— Mrs.  A.  Shand,  805  East 
Thirty-sixth  street  South,  city. 

Roast  Wild  Duck. 

Cost. 

Wild  duck,  about  3VZ   lbs $0.0000 

1   cup   mashed   potatoes 0149 

1   cup  bread  crumbs 0150 

Small     piece     fresh     pork     put 

through  grinder 0500 

Vs    t   salt 0002 

%  t  sage 0042 

Ys   t  pepper 0010 


1  small  onion  minced  (1  T) 0016 

Fine    walnuts    (cut    into    small 

pieces)    0300 

Heat  on  stove  l1^   hrs.   ( V2  use)      .0179 


Cost  to  serve  duck $0.1348 

Wrap  ducks  in  a  piece  of  burlap, 
put  in  dishpan  and  pour  boiling  water 
over  them:  Let  them  steam  a  few 
minutes,  and  they  will  pick  quite  eas- 
ily. Then  singe.  Use  scissors  and 
make  an  incision  (below  thigh)  about 
three  inches  long;  draw,  wash,  clean 
and  stuff  with  the  following  dressing: 
For  one  duck  use  1  cup  mashed  po- 
tatoes, 1  cup  bread  crumbs,  a  small 
piece  of  fresh  pork,  put  through  the 
grinder,  y2  teaspoonful  salt,  pepper 
and  sage,  5  walnuts  cut  into  small 
pieces  and  1  onion  minced  fine.  Mix 
with  tips  of  fingers  so  dressing  will 
be  light. 

Fill  bird,  sew  up  and  put  in  pan 
with  strips  of  bacon  on  breast.  Flour 
well,  add  half  cup  water  and  a  little 
salt,  and  bake  in  a  quick  oven  for  one 
hour  and  fifteen  minutes.  Salt  the 
duck  when  it  is  real  hot. 

Add  to  the  gravy,  when  you  have 
taken  out  the  duck,  a  teaspoonful  of 
currant  jelly  and  a  pinch  of  cayenne 
pepper.  Thicken  with  browned  flour 
and  serve  with  green  peas  and  apple 
sauce,  or  cranberry  sauce  and  currant 
jelly. — Mrs.  H.  H.  Minard,  1236  Divi- 
sion street. 

Roast  Wild  Duck. 

Cost. 

Wild  ducks    $0.0000 

1  T  salt  for  boiling 0008 

1  red  pepper,  small 0200 

1  strip  salt  pork   ( %   lb.) 0500 

2  c  bread  crumbs 0300 

1  c  chopped  apples 0200 

2  t  sugar 0016 

V2  c  chopped  raisins  (10c  lb.)..      .0500 

Vs  t  pepper 0010 

1  T  butter  to  rub 0156 

Wood  to  boil,  1V2   hrs.   (%   use)      .0215 
Wood  to  roast,  y2  hour  \y2  use)     .0072 

To  prepare  duck  costs $0.2177 

Boil  ducks  in  enough  salted  water 
to  cover,  until  tender,  with  1  small 
red  pepper  and  a  strip  of  salt  pork 
and  giblets.  To  make  the  dressing: 
For  2  cupfuls  bread  crumbs  allow  1 
cup  chopped  apples  (slightly  sweet- 
ened), %  cupful  chopped  raisins,  a 
dash  of  black  pepper  and  broth  from 
boiling  kettle  to  moisten  well.  Mix 
all  together.  Put  ducks  in  roasting 
pan,  add  dressing,  placing  some  in 
pan,  rub  breast  and  legs  with  butter, 


Phone  Your  Want  Ads  to  The  Telegram- 
Broadway  200,  A  6701 


WILD  GAME. 


123 


put  strip  of  pork  on  breast  and  roast 
until  brown,  and  serve. — Mrs.  O.  J. 
Culbertson,  Mulino,  Or. 

BELGIAN  HARE. 

There  are  many  Belgian  hare  in  our 
markets,  and  they  are  one  of  the  best 
and  most  economical  substitutes  for 
beef,  pork  and  mutton — the  meats 
which  we  are  asked  to  conserve  for 
government  use.  But  many  of  us  are 
repelled  by  the  looks  of  them  skinned 
and  bloody,  and  so  do  not  buy  them. 
The  pelt  of  the  Belgian  hare  is  quite 
valuable,  being  sold,  when  prepared, 
under  the  name  of  electric  or  near 
seal,  so  it  is  always  removed  before 
the  animal  is  sold,  and  Belgian  hare 
is  looked  upon  as  a  great  delicacy 
where  it  is  used.  It  is  canned  and 
sold  under  the  name  of  "boned  tur- 
key." The  meat  is  white  and  com- 
pact, of  fine  flavor  and  tender.  They 
are  the  cleanest  of  all  animals,  being 
reared  for  the  fur,  and  are  well  fed 
and  cared  for.  "It  is  said  by  physi- 
cians that  broth  made  from  Belgian 
hare  is  preferable  to  that  made  from 
beef,  mutton  or  chicken;  that  it  is  not 
so  stimulating  and  slightly  nutri- 
tious." They  may  be  cooked  in  every 
way  in  which  one  can  cook  chicken — 
croquettes,  panned,  ragout,  pot  pies, 
fried,  roasted,  stuffed  and  baked,  etc. 
The  tougher  pieces  may  be  used  for 
Stock.  The  recipe  below  tells  how  to 
prepare  it  for  any  kind  of  cooking. 

Panned  Belgian  Hare. 

0  it.  ■■-.  ,  .  .  Cost. 
3  lbs.  Belgian  hare  (35c  lb.)  ..  .$1.0500 
Vs  t  pepper 0010 

1  T  chopped  onion 0016 

1  bay  leaf 0001 

1  t  kitchen   bouquet    (35c   for   2 

oz.,   1   t  equals   1-6  oz.) 0292 

%  pint  water 0000 

J  t  salt 0003 

2  T  flour 0018 

2  T  butter 0312 

1   pint   water 0000 

%   t  salt 0002 

Chopped  parsley  in  garden 0000 

Gas   to   bake   1%    hours 0330 

Gas  for  sauce  15  min.  on  top..      .0028 

Total  cost  $1.1512 

Cost  of  materials  used  in  cooking, 
10  cents. 

Split  the  hare  down  through  the 
center;  wipe  it  carefully  with  a  damp 
cloth,  but  do  not  wash  it;  if  there  is 
the  slightest  appearance  of  fur  on  the 
meat,  singe  it.  Now  disjoint  the  hind 
legs  and  make  two  pieces  of  them; 
cut  off  the  saddle;  take  off  the  fore- 
quarter,  making  in  all  nine  pieces. 
Arrange  these  neatly  in  a  baking  pan, 
flesh  side  down.  Dust  lightly  with 
pepper,  add  1  tablespoonful  chopped 
onion  and  a  bay  leaf.  Put  a  tea- 
spoonful  of  kitchen  bouquet  into  % 
pint  of  stock  or  water,  add  1  tea- 
spoonful    of   salt,    stir   and   pour    into 


the  pan.  Cover  with  another  pan,  put 
into  a  quick  oven  and  bake  lVz  hours, 
basting  frequently.  A  half  hour  be- 
fore the  hare  is  done  remove  the  up- 
per pan  so  that  each  piece  may  be 
nicely  browned.  Dish  neatly  and  gar- 
nish with  triangular  pieces  of  toast. 
To  the  pan  add  2  tablespoonfuls  of 
flour  and  2  of  butter;  mix  and  add  1 
pint  of  stock  or  water  (the  pan  should 
be  dry  when  the  hare  is  done).  Stir 
this  sauce  until  boiling,  add  a  half 
teaspoonful  of  salt.  Pour  this  sauce 
over  the  hare,  dust  with  chopped 
parsley  and  serve. — Mrs.  Rorer. 

Here  is  one  thing  we  can  each  and 
every  one  of  us  resolve  right  now  to 
do  for  the  food  conservation  cause, 
and  that  is  to  use  Belgian  hare,  or 
Eastern  Oregon  rabbit,  as  often  as 
possible.  These  recipes  we  are  hav- 
ing assure  us  that  they  are  whole- 
some and  palatable,  and  the  recipes 
sound  delicious.  As  soon  as  Eastern 
Oregon  rabbits  come  in  market  let  us 
get  some  and  try  our  collection  of 
recipes.  It  seems  to  me  this  is  the 
cheapest  and  best  food  conservation 
we  have  found  yet,  peculiarly  adapted 
to  use  here  in  Oregon. 

WILD   GAME — RABBITS. 

Our  request  was  to  let  us  have 
many  recipes  for  cooking  game,  large 
and  small.  It  is  often  in  our  market 
and  we  would  buy  more  if  we  knew 
better  how  to  cook  it.  Write  us  par- 
ticularly about  these  Eastern  Oregon 
rabbits  that  are  sent  here  in  such 
numbers.  Are  they  really  good, 
wholesome  food,  and  just  how  will  we 
know  which  ones  are  good,  and  what 
is  the  best  way  to  cook  them?  They 
are  so  very  plentiful  in  Oregon  and 
so  cheap  that  all  other  things  being 
equal  they  ought  to  be  our  very  best 
"meat  substitute."  Of  course,  they 
are  meat,  but  they  would  not  be  ex- 
ported largely,  and  by  taking  the 
place  of  beef,  mutton,  pork,  etc.,  they 
would  release  just  that  much  more 
of  these  meats  for  shipment  to  our 
soldiers,  and  we  had  a  very  large  re- 
sponse, all  commending  Belgian  hare 
and  Eastern  Oregon  rabbits  to  us. 
The  rabbit  recipes  are  equally  good 
for  cooking  Belgian  hare,  so  not  many 
recipes  for  hare  are  given.  This  is 
the  reason  Belgian  hare,  while  not 
really  wild  game,  of  course,  are  In- 
cluded here. 

Cooking  Rabbits. 

(The  conservation  of  a  nuisance.) 
Mrs.  O.  J.  Culbertson,  Mulino,  Or., 
says:  "I  lived  for  several  years  on 
the  plains  in  Colorado,  where  rabbits, 
ducks  and  antelopes  abounded.  In  se- 
lecting rabbits  be  careful  of  taking 
old  ones,  as  they  sometimes  have  dis- 
eased lumps  on  their  necks  and  back, 
and   sometimes   the   flesh   has   watery 


124 


TELEGRAM  CONSERVATION  COOK  BOOK. 


blisters  on  it.  These  should  be  avoid- 
ed. However,  the  young  ones  are 
usually  healthy,  and  make  fine  eat- 
ing. In  cooking  the  Eastern  Oregon 
rabbits,  always  select  young  ones,  if 
possible.  I  hope  I  may  contribute 
something  which  may  prove  helpful." 
It  is  hard  to  price  Mrs.  Culbertson's 
recipes,  so  we  will  print  most  of  them 
without  doing  so,  as  they  are  quite 
unusual  and  interesting,  especially  to 
those  who  have  wild  game. 

Cooking:  Wild   Game. 

Tou  will  find  this  recipe  one  of  the 
best  ones  in  cooking  wild  game  such 
as  prairie  chickens,  rabbits,  etc.,  for 
I  always  use  it  myself  with  good  re- 
sults. I  always  fix  my  game  the 
night  before  I  use  it.  I  clean  and 
wash  it,  then  let  it  stand  in  cold  wa- 
ter for  30  minutes;  then  drain  off  the 
water,  cut  it  up,  put  it  in  an  earthen 
crock  (that  is  not  metal);  salt  and 
pepper  each  piece  and  sprinkle  with 
vinegar  and  lay  it  in  the  jar  until 
you  get  it  all  in.  Then  cover  the  jar 
up  and  let  it  stand  in  a  cool  place 
over  night.  In  the  morning  I  take  it 
out,  roll  it  in  flour  and  fry  it  in  but- 
ter. Cover  it  up  while  frying  it.  It 
will  fry  in  30  minutes.  The  vinegar 
makes  it  nice  and  tender.  Tou  can 
cook  old  game  two  and  three  years 
old  this  way  and  it  will  be  as  tender 
as  young  game.  The  vinegar  also 
gives  it  a  lovely  taste.  Tou  can  fix 
game  this  way  and  it  will  roast  in 
one  hour  and  be  nice  and  tender.  I 
can't  just  say  how  much  vinegar  to 
use;  I  usually  take  a  cup  half  full  and 
sprinkle  out  of  it  with  my  hand  until 
I  have  enough.  The  vinegar  must  be 
good  that  you  use. — Mrs.  R.  E.  Crowe, 
Mt.  Angel,  Or. 

To  Roast  Rabbit. 

Piquant  Sauce. 

Cost. 

1  T  butter $0.0156 

1  T  onion 0016 

1   t  flour 0003 

1  c  soup  stock 0200 

Parsley  from  garden 0000 

Thyme  from  garden 0000 

%   t  cayenne  pepper 0021 

2  T  vinegar 0032 

Gas  1  hour  simmering  (to  cook 

liver)     0040 

Gas   20   minutes   simmering 0013 

Cost  of  sauce $0.0451 

Made  as  follows: 

Take  1  tablespoonful  butter  in  a 
small  saucepan,  melt  it  on  the  stove, 
add  1  T  of  minced  onion  and  stir  these 
together  about  2  minutes.  Put  in  1 
teaspoonful  flour  and  beat  with  spoon 
to  prevent  lumps,  add  1  large  cup  of 
soup  stock,  a  sprig  of  parsley,  a  bay 
leaf,  a  sprig  of  thyme  (or  %  tea- 
spoonful)  and  J/4  teaspoonful  cayenne 


pepper.  Simmer  all  together  20  min- 
utes, then  strain  out  the  herbs,  add 
the  liver,  which  has  been  cooked  and 
chopped  fine,  and  2  tablespoonfuls  of 
vinegar.  Boil  up  and  serve  with  the 
rabbit. 

Baked  Rabbit. 

Select  a  young  rabbit,  joint  and  lay 
in  salt  water  a  few  hours.  Boil  in 
plenty  of  water  to  cover,  with  a  strip 
of  fat  pork,  until  tender.  Make  a 
dressing  same  as  for  chicken,  using 
broth  from  the  rabbit.  Put  into  bak- 
ing pan  with  pieces  of  rabbit  on  top, 
pressed  well  down  in  dressing.  Pour 
cupful  of  broth  over  all.  Add  a  few 
small  lumps  of  butter  and  the  salt 
pork.  Bake  in  a  moderate  oven  until 
well  browned. — Mrs.  Culbertson. 

To  Judge  Rabbits. 

An  old  rabbit  has  long,  rough  claws, 
and  fur  inclining  to  gray.  When  fresh 
the  body  will  be  rather  stiff  and  the 
flesh  dry  and  pale.  If  stale  it  will  be 
limp  and  dark  in  color. — Mrs.  Spencer. 

To  Roast  Rabbit. 

Cost. 

Rabbit $0.0000 

1  T  salt  to  wash 0003 

V2  lb.  salt  pork  (20c  lb.) 1000 

Gas  to  bake  1  hour 0220 

Cost  of  cooking  rabbit $0.1223 

Cost  of  piquant  sauce 0451 

Total  cost  of  serving $0.1674 

Thoroughly  clean  the  rabbit  by 
washing  in  salt  water;  put  the  liver 
on  to  boil,  place  the  rabbit  in  a  pan, 
take  V2  pound  salt  pork,  cut  in  slices 
and  lay  on  top.  Roast  one  hour  and 
serve  with  piquant  sauce. — Mrs.  G. 
Spencer. 

Baked  Rabbit. 

Cost. 
1  large  rabbit $0.0000 

1  T  salt  to  soak 0008 

2  c  bread  crumbs 0300 

1  large  onion  ( V2  cupful) 0125 

%  t  pepper 0021 

1   t   salt 0003 

1  t  sage 0083 

Wood  fire  to  bake  2   hours   ( V2 

use) 0286 

Cost  of  preparing  rabbit.  ..  .$0.0826 
One  large  rabbit  soaked  over  night 
in  salt  water,  wipe  dry  and  stuff  with 
the  following:  Two  cups  bread 
crumbs,  1  large  onion  diced,  %  tea- 
spoonful pepper,  1  teaspoonful  salt 
(even),  1  teaspoonful  sage;  mix  and 
add  water  to  moisten;  stuff  the  rab- 
bit, sew  up  and  place  in  baking  pan 
and  bake  until  tender,  or  about  two 
hours;  keep  water  in  the  baking  pan 
and  baste  very  often,  as  this  makes  it 
juicy. — Mrs.  E.  V.  Mills,  1527  Center 
street,  Salem,  Or. 


WILD  GAME. 


Stewed   Rabbit. 

Cost. 
1  rabbit  (3  lbs.) $0.0000 

1  T  salt 0008 

2  T  lard  or  bacon  drippings...      .0312 

2  T  flour  for  rolling- 0018 

1  pint  water,  or  more 0000 

Bay   leaf    0001 

1  T  chopped  onion 0016 

1  t  salt 0003 

Vs  t  pepper 0010 

Parsley   to   garnish    (from   gar- 
den)     0000 

Gas  1V2  hours 0171 

Cost  to  serve  rabbit $0.0539 

Should  serve  five  people  at  9VzC 
each  beside  rabbit. 

Cut  up  the  rabbit,  salt,  roll  in  flour 
and  fry  until  brown.  Place  in  a  stew 
pan  with  bay  leaf  and  onion.  Add 
salt  and  pepper,  cover  with  water. 
Cover  the  pan  and  let  simmer  for  one 
hour. — Mrs.  W.  E.  Metzger,  929  Pacific 
street. 

(We  have  not  priced  any  wild  game, 
so  cut  out  the  price  here.) 

Stewed    Rabbit. 

Cost. 

Rabbit    $0.0000 

1  t  salt  for  washing 0003 

1  pint  water 0000 

Parsley  (from  garden) 0000 

2  bay   leaves 0001 

%   t  thyme 0032 

1  c  mushrooms    (25c  lb.) 0833 

1  T  butter 0156 

1  T   flour 0009 

Vz    t   salt 0002 

Gas,    1   hour 0114 

To  serve  the  rabbit  costs.  ..  .$0.1150 
Clean  nicely,  wash  in  salted  water, 
cut  in  pieces  and  place  in  a  stew  pan 
with  1  pint  of  cold  water;  add  a  sprig 
of  parsley,  2  bay  leaves,  V*  teaspoon- 
ful  thyme,  1  cupful  of  mushrooms 
(chop  the  herbs  and  mushrooms  up 
fine).  Take  1  tablespoonful  butter 
and  1  tablespoonful  flour,  stir  with  Vz 
teaspoonful  salt,  smooth,  in  half  cup 
of  cold  water;  add  10  minutes  before 
serving.  This  takes  one  hour  to  cook 
and  is  very  fine. — Mrs.  G  Spencer, 
1260  East  Davis  street. 

Rabbit   Stew. 

Cost. 

2  T  Crisco $0.0164 

Rabbit    (wild)    0000 

2  T  onion 0032 

1  t  salt 0003 

2  T   flour 0018 

V%  t  pepper # 0010 

1  level  saltspoon'allspice  %  t.  .      .0021 

1  T  salt  (to  soak) 0008 

Gas  2  hours   (Vz  use) 0114 

Cost   to   cook   rabbit $0.0470 

Skin  rabbit,  and  if  dark  and  blood- 
shot soak  in  strong  salt  water  several 
hours  to  draw  out  blood.  Cut  in 
pieces,  roll  each  piece  in  flour,  fry  a 
good  brown  on  all  sides,  sprinkle  over 
pepper  and  spice,  all  the  flour  that 
was  left  from  the  dredging,  and  the 
onion.       Cover    with    hot     water     and 


simmer  two  hours.  This  should  be 
plenty  for  six  people.  In  buying  the 
wild  rabbits  the  smaller  and  lighter 
colored  fleshed  ones  are  the  younger 
and  better;  also  choose  one  with  fat 
adhering  to  the  inside,  as  it  will  be 
more  tender  than  a  poor  one.  Wild 
pheasants,  quail  or  grouse  that  are 
old  are  good  prepared  in  the  same 
manner.  Gray  squirrels  are  fine  pre- 
pared in  the  same  manner. — Mrs. 
Crow. 

Rabbit   Stew. 

Cost. 

1  large  rabbit $0.0000 

1  T  salt  for  soaking 0008 

1  t  salt 0003 

Vz  t  pepper 0021 

1  bay  leaf 0001 

Wood  fire,  2  hours   (Vz   use)...      .0286 

Cost  of  preparing  rabbit $0.0319 

One  large  rabbit.  Soak  in  salt  wa- 
ter for  one  hour,  or  over  night  if  de- 
sired; joint  and  cut  in  pieces,  then  put 
in  a  stew  kettle  with  1  teaspoonful 
salt,  Vz  teaspoonful  pepper  and  1  bay 
leaf;  pour  over  this  hot  water  enough 
to  cover.  Cover  kettle  and  let  boil 
for  Vz  hour,  then  put  back  and  sim- 
mer about  \Vz  hours — it  depends  on 
how  old  the  rabbit  is  for  the  length 
of  time  in  cooking.  You  can  either 
serve  with  gravy  made  from  the  broth 
or  with  dumplings. — Mrs.  Mills. 

Rabbit  Stew. 

Cost. 

1  rabbit   $0.0000 

2  T  flour 0018 

1  T  butter 0156 

Vz   t  salt 0002 

Vs  t  pepper 0010 

Dash  herbs 0010 

Wood  one  hour   (Vz  use) 0143 

Serves  4  people  for $0.0339 

Take  rabbit  and  divide  into  quar- 
ters. Flour  it  and  fry  in  butter.  Then 
put  into  stewpan  with  good  gravy. 
Season  with  pepper,  salt,  thyme  or 
sage.  Cover  and  let  stew  until  tender. 
Then  take  rabbit  out  in  a  deep  dish, 
thicken  gravy  with  flour  left  over  and 
pour  over  rabbit. — Mrs.  Nat  Smythe. 

Spiced    Rabbit    Stew. 

Cost. 

1  wild  rabbit $0.0000 

1  T  pickling  spices   (10c  pkg.) .      .0050 

3  T  tomato  catchup 0150 

1  carrot — %c 0075 

1  onion — y2c 0125 

1  piece  celery 0063 

2  T  flour 0018 

2  T  lard 0312 

2  T  salt 0016 

1  t  pepper 0083 

1    c    vinegar 0025 

Gas  10  minutes,  full  heat 0019 

IVi   hour  simmering 0050 

Serves   4   people   for  about  2Vz& 

each    $0.0986 

To  prepare  spiced  rabbit  stew,  skin 

the    rabbit    and    cut    in    eight    pieces. 


126 


TELEGRAM  CONSERVATION  COOK  BOOK. 


Prepare  a  brine  as  follows:  One 
quart  water,  1  cup  vinegar,  2  table- 
spoonfuls  salt,  1  tablespoonful  pick- 
ling- spices;  add  sliced  carrot,  onion 
and  celery.  Put  in  the  rabbit  and  let 
soak  for  24  hours.  Take  out  the  rab- 
bit next  day  and  wipe  dry,  roll  in 
flour  and  fry  for  10  minutes  over 
brisk  gas  flame,  turning-  frequently. 
Put  pieces  in  pot  with  water  enough 
to  cover,  add  3  tablespoonfuls  catch- 
up, pepper  and  1  cupful  of  the  brine. 
Simmer  for  one  hour  and  a  quarter. 
Take  out  rabbit  and  strain  gravy  over 
it. — Mrs.  Otto  Heyde,  181  Grover 
gtreet. 

Rabbit  Pie. 

By  adding  dumplings,  or  a  crust  of 
rich  buscuit  dough,  it  makes  a  fine 
meat  pie,   at  an   additional   cost   of — 

Cost. 

i/2    Pint  flour $0.0145 

l"T  Crisco 0082 

1  t  baking  powder 0021 

1/2    t   salt 0002 

i/2   c  skim  milk 0032 

Wood  to  bake  1  hour   (V2   use)     .0143 

Crust  costs $0-2!^ 

Cooking  rabbit  costs 0470 

Cost  of  rabbit  pie $0.0895 

Beside  the  rabbit,  and  should  serve 
eight  people,  or  about  1  cent  each. 

Make  the  ingredients  given  into  a 
dough,  and  roll  out  %  of  an  inch 
thick.  Line  a  4-quart  pan  with  it,  add 
Stewed  rabbit,  making  plenty  of 
gravy.  Cover  with  crust  a  quarter  of 
an  inch  thick,  with  a  hole  in  the  cen- 
ter for  escape  of  steam.  Keep  adding 
water,  or  gravy  left  over,  to  keep 
nearly  full.  Turn  heat  on  the  bottom 
of  the  oven  to  be  sure  the  bottom 
crust  is  done.  Bake  till  the  crust  is 
done,  or  about  an  hour.  The  rabbits 
should  be  cooked  an  hour  less  before 
putting  them  into  the  pie. — Mrs.  Wal- 
ter R.  Crow,  1153  Forty-ninth  avenue 
S.  E.,  city. 

Casserole  Rabbit. 

Cost. 
Rabbit    $0.0000 

2  T  flour  for  rolling 0018 

V2  c  lard 0750 

1  t  salt 0003 

V*   t  pepper 0021 

3  cloves 0001 

1  bay  leaf 0001 

1  quart  hot  water 0000 

1  T  Worcester  sauce  (6  oz.  for 

15c,  1  T  is   Vt   oz.) 0125 

1  T  tomato  catchup   (1  pt.  10c)     .0031 

1  T  flour 0009 

Gas  to  bake  1  hour 0255 

Gas  on  top  10  minutes 0019 

To  serve  rabbit  costs $0.1233 


WTash  in  salt  water  and  dry  thor- 
oughly, roll  in  flour;  have  Vz  cup  of 
lard  or  drippings  piping  hot,  put  in 
casserole  and  put  the  rabbit  in  with 
1  teaspoonful  salt,  %  teaspoonful  pep- 
per, 3  cloves,  1  bay  leaf,  1  quart  of 
hot  water;  bake  in  oven  one  hour; 
take  the  rabbit  out,  add  1  tablespoon- 
ful Worcestershire  sauce,  1  table- 
gpoonful  tomato  catchup;  thicken  the 
gravy  with  1  tablespoonful  flour, 
stirred  smooth  in  y2  cup  of  water,  boil 
up  and  pour  over  the  rabbit  and  serve. 
— Mrs.  G.  Spencer. 

Rabbit  Fricassee. 

Cost. 

1  rabbit   $0.0000 

1  T  flour 0009 

1    T    butter 0156 

V,   t  salt 0002 

Wood   %   hour   (y2  use) 0143 

Cost  to  cook  rabbit $0.0310 

Skin  and  clean  rabbit.  Open  down 
the  breast,  let  it  lie  a  couple  of  hours 
in  a  pan  of  cold  water.  Dry  and  place 
in  a  meat  pan,  season  with  salt,  pep- 
per, butter  and  a  dredge  of  flour. 
Pour  in  enough  water  to  keep  from 
burning.  Bake  one-half  hour  and 
serve. — Mrs.  Nat  Smythe,  443  East 
Thirty-eighth  street. 

Fried  Rabbits. 

Mrs.  E.  V.  Mills,  of  Salem,  writes: 
I  lived  in  Eastern  Oregon  and  parts 
of  Idaho,  where  rabbits  were  plenti- 
ful, and  found  the  following  ways 
fine  in  using  them.  The  small  ones 
are  the  youngest  and  best,  but  any  of 
them  are  nice: 

Young  Fried   Rabbit. 

Cost. 
1  rabbit   $0.0000 

1  T  salt  for  soaking 0008 

2  T  lard 0312 

1  egg 0400 

1  T  water 0000 

1  c  flour 0145 

1  t  salt 0003 

y8    t  pepper 0010 

Wood  heat,  1  hour  (V2  use) 0143 

Cost  to  prepare  rabbit $0.1021 

This  serves  about  four  or  five  peo- 
ple. 

A  nice  gravy  can  be  made  of  the 
remaining  grease  after  the  rabbit  is 
fried.     Serve  very  hot,  garnished  with 

xy  3,1*  S 1 G  V 

Take  small  rabbit,-  draw  and  skin, 
wash  thoroughly  and  soak  in  salt  wa- 
ter for  an  hour.  Have  your  frying 
pan  and  grease  hot,  drain  the  water 
off  the  rabbit,  wipe  dry  and  break 
into  pieces  same  as  chicken.  Where 
it   is   possible    to   joint   it,   do  so,   but 


It  Means  Dollars  in  Your  Pockets— Read  The 
Telegram  Market  Page 


WILD  GAME. 


127 


cut  if  not.  Beat  one  egg  with  table- 
spoonful  of  hot  water,  and  first  dip 
pieces  in  flour,  then  in  the  egg,  then 
into  the  flour  again.  Place  in  frying- 
pan  and  salt  and  pepper.  Fry  till  nice 
golden  brown,  turn  over  and  fry  the 
same.  When  all  is  brown  on  both 
sides  put  on  the  back  part  of  the 
stove  and  let  cook  slowly  till  tender, 
covered. — Mrs.  E.  V.  Mills. 

Larger  Rabbit  Fried. 

Cost. 
1  rabbit   $0.0000 

1  c  cornmeal 0283 

2  T  lard 0312 

1  t  salt 0003 

%  t  pepper 0021 

1  T  salt  (to  soak) 0008 

Wood  for  iy2   hours   (%   use)..      .0215 

Cost  to  prepare  rabbit $0.0842 

Draw,  skin  and  soak  rabbit  in  salt 
water  for  one  hour  or  over  night,  if 
liked.  Wipe  dry,  joint  and  cut  in 
pieces,  frying  size,  and  roll  in  flour 
or  cornmeal.  Have  lard  smoking  hot; 
place  pieces  in  pan  and  fry  golden 
brown  on  both  sides.  Then  pour  in 
about  a  cupful  or  enough  water  to 
half  cover  the  rabbit.  Set  in  the  oven 
and  let  cook  for  about  an  hour.  The 
water  in  the  pan  makes  a  nice  gravy. 
Or  you  can  use  egg  if  liked,  the 
same  as  with  young  rabbit.  Young 
jackrabbits  are  especially  fine  cooked 
either  of  these  ways. — Mrs.  E.  V. 
Mills,  1527  Center  street,  Salem,  Or. 

Fried  Rabbit. 

Here  is  a  good  recipe  for  fried  rab- 
bit: Cost. 

3  lbs.  rabbit $0.0000 

2  T  Crisco 0164 

1/2  T  butter 0078 

2  T  flour 0068 

1    t   salt 0003 

1   T  jelly   (15c  cupful) 0094 

1  T  Worcester  sauce 0125 

Top  gas,  1%   hours 0171 

Cost  of  preparing  rabbit $0.0653 

Fry  the  rabbit,  prepared  as  before, 
in  the  fat,  after  rolling  in  the  flour. 
Season  with  salt  to  taste.  Then  take 
1  tablespoonful  dark  jelly,  1  table- 
spoonful  Worcester  sauce  and  2  cups 
hot  water.  Let  this  sauce  boil  up  and 
frequently  dip  it  over  the  meat  for  V2 
hour  or  longer  and  serve. — Mrs.  Reid, 
110  Twenty-first  street  North. 

Fried   Rabbit,   Dock   or  Pheasant. 

Joint  and  stick  sharp-pointed  knife 
once  or  twice  through  each  leg.  Rub 
lightly  with  salt,  sprinkle  with  pep- 
per, roll  well  in  flour  and  put  in  skil- 
let in  which  there  is  enough  hot  fat 
to  nearly  cover.  When  well  browned 
add  water  to  cover.  Mix  2  table- 
spoonfuls  flour  with  water  enough  to 
make  a  smooth  paste,  add  to  water  in 
skillet  and  stir  well  until  it  boils. 
Boil  meat  and  gravy  together  for  15 
minutes. — Mrs.  Culbertson. 


Spiced  Rabbit. 

Joint  and  boil  in  salted  water  un- 
til tender.  Take  out  and  drain.  Put 
enough  vinegar  into  a  granite  pan  to 
cover  meat.  Add  whole  cloves,  all- 
spice and  red  pepper  to  taste.  Onions, 
mace  or  celery  may  be  added  if  liked. 
Pack  in  jar  and  add  vinegar  boiling 
hot. — Mrs.  Culbertson. 

Rabbit    Mincemeat, 

Joint  rabbits  and  boil  in  water 
slightly  salted  until  quite  tender.  Al- 
low quarter  pound  fat  pork  for  each 
rabbit.  Chop  rabbit  meat  and  pork 
together  and  proceed  as  for  any  other 
mincemeat. — Mrs.  Culbertson. 

PHEASANTS — OREGON'S    PRIZE 
RIRD. 

Wild  Pheasant. 

Salt  all  pieces  the  night  before.  In 
the  morning  wash  well  before  cook- 
ing:- Cost. 
3  lbs.  pheasant $0.0000 

1  T  salt 0008 

2  quarts  water 0000 

M   lb.  barley 0625 

Average  top  heat,  BV2  hours...     .0399 

Serve  family  of  6  at  a  cost  of 

preparing  the  pheasant  of...  $0.1032 
Put  the  pheasant  in  a  kettle,  pour 
over  it  hot  water  and  salt.  Cook  for 
two  hours;  then  add  barley  and  fin- 
ish cooking.  When  done  remove  meat 
to  platter  and  serve.  If  desired  add 
more  hot  water  to  stock  and  serve  as 
soup. — Mrs.  Reid. 

(Barley  flour  or  meal  to  use  in 
cooking  is  not  now  to  be  obtained  in 
our  market  at  any  price.  We  do  not 
quote  the  price  of  any  wild  game.) 

Pheasant   Roasted.  Cost 

1  pheasant    $0.0000 

%   lb.  round  steak   (18c) 0450 

3  thin  slices  fat  bacon 0400 

2  t   salt 0006 

14  t  pepper 0020 

1  T  flour 0009 

Wood  heat,  1  hour  (%  use) 0143 

Total $0.1028 

Pick  and  draw  the  bird,  truss  in 
the  same  way  as  a  roast  chicken,  but 
leave  the  head  on,  put  the  steak  in- 
side the  pheasant.  The  steak  is  in- 
tended to  improve  the  flavor  of  the 
bird  and  keep  it  moist  and  not  to  be 
eaten  with  it  but  it  may  afterwards 
be  used  in  the  preparation  of  some 
cold  meat  dish.  Cover  the  breast 
with  bacon  and  roast  in  a  moderate 
oven  50  minutes;  remove  bacon  and 
brown  well.  Put  bird  on  a  hot  dish, 
mix  1  tablespoonful  of  flour  with 
drippings  in  pan,  stir  until  nicely 
browned,  add  one  cup  boiling  water 
in  which  has  been  previously  boiled 
pheasant  giblets,  add  salt  and  pepper. 
Strain  and  serve  in  gravy  boat.  Fried 
bread  crumbs  should  be  served  with 
this   dish. — Mrs.  A.   Shard. 


128 


TELEGRAM  CONSERVATION  COOK  BOOK. 


Fried  Pheasants. 

Cost. 

3  lbs.  pheasants $0.0000 

1  quart  hot  water 0000 

1  T   butter 0156 

2  T   Crisco 0164 

2  T  flour 0018 

1    t   salt 0003 

Top  gas,   1%   hours 0171 

Cost  of  frying  pheasant $0.0512 

And  will  serve  six  people. 

Salt  over  night  as  before.  Remove 
from  water  and  drain,  dredge  well 
with  flour  and  salt.  Fry  for  one  hour 
in  2  tablespoonfuls  Crisco  and  1  of 
butter.  After  meat  browns  well  keep 
it  covered  and  let  cook  slowly. — Mrs. 
Reid. 

Prairie   Chicken. 

Cost. 
Prairie  chickens  $0.0000 

1  gallon  water  to  wash -. .     .0000 

4  t  soda 0028 

2  c  bread  crumbs 0300 

2   T  minced   onion 0020 

1  apple,  chopped  fine 0100 

Vz    t  salt 0001 

Vs  t  pepper 0100 

2-3  c  water 0000 

2  T  drippings 0312 

Gas  top  stove  10  minutes 0019 

Gas  oven,  35  minutes 0141 

Cost  to  cook  prairie  chickens. $0.1021 
Clean  nicely,  then  wash  the  chick- 
ens in  soda  water,  using  1  level  tea- 
spoonful  to  1  quart  of  water;  rinse 
and  drain,  fill  them  with  dressing 
made  of  stale  bread  crumbs,  as  fol- 
lows: To  1  cupful  of  crumbs  add  1 
tablespoonful  of  minced  onion,  half  of 
an  apple  chopped  fine  (or  1  table- 
spoonful),  %  teaspoonful  salt,  a  dash 
of  pepper  and  1-3  cup  of  cold  water. 
Sew  the  birds  up,  bind  down  the  legs 
and  wings  with  cord,  put  them  in  a 
steamer  and  cook  10  minutes.  Then 
put  in  a  pan  with  2  tablespoonfuls  of 


drippings,  set  in  the  oven  and  bake 
35  minutes,  basting  frequently.  Serve 
them  garnished  with  parsley  and  cur- 
rant jelly. — Mrs.  G.  Spencer,  1260  East 
Davis  street. 

Mrs.  Spencer  says  of  her  recipes: 
"Having  lived  in  the  hills  in  Montana, 

1  have  used  lots  of  game,  so  I  know 
these  recipes  are  good.  I  hope  you 
will  have  space  to  print  them  for  the 
benefit  of  others,  and  I  want  to  thank 
you  for  the  recipes  and  help  from 
your  valuable  columns." 

Quail  on  Toast. 

Cost. 
Quail    $0.0000 

2  R  T  drippings 0312 

Vz  t  salt 0001 

y8  t  pepper 0010 

1  T  butter 0156 

1  T  flour 0009 

1   c  water 0000 

1    c   milk 0268 

1  t  salt 0003 

%  t  pepper 0021 

Gas  10  minutes,  hot 0019 

Gas  20  minutes,  simmering 0013 

Cost  of  cooking  the  quail $0.0812 

Pick  and  clean.  Cut  through  the 
middle  of  the  back.  Put  two  large 
tablespoonfuls  of  drippings  into  a 
skillet,  season  with  salt  and  pepper, 
fry  them  ten  minutes.  Now  take  one 
tablespoonful  butter  and  the  same  of 
flour;  put  in  an  earthen  or  porcelain 
dish  and  stir  over  a  slow  fire  until 
the  butter  is  dissolved.  Then  pour  in 
slowly  1  cup  of  water  and  1  of  milk, 
1  teaspoonful  salt,  half  teaspoonful 
pepper;  put  in  the  birds  and  simmer 
slowly  20  minutes.  Toast  slices  of 
bread,  place  on  a  hot  platter,  lay  the 
birds  on  the  top  of  the  toast;  pour  the 
gravy  over  all  and  serve  very  hot. — 
Mrs.  G.  Spencer. 


Additional    Recipes 


Nuts     Cheese     Grains 
Pastes      Eggs 


as 


Meat   Substitutes 


Nuts,  Cheese,  Grains,  Pastes  and  Eggs 

as  Meat  Substitutes 


I.    Nuts- 


II.     Cheese — 


III.     Rice- 


Walnut  Loaves 
Walnut  Roasts 
Walnut  Cutlets 
Cabbage  and  Nuts 
Carrots  and  Nuts 
Peanut  Combinations 


Macaroni  with  Cheese 
Spaghetti  with  Cheese 
Vermicelli  with  Cheese 
Cheese  Relishes 
Cheese  Fondues 
Cheese  Souffles 
Cheese  Rarebits 
Miscellaneous  Cheese  Recipes 


Rice  and  Cheese 
Rice  and  Tomatoes 


IV.     Oats  and  Corn  Meal. 
I  V.     Vegetables — 


JVL      EggS- 


Potatoes  and  Cheese 
Corn  and  Cheese 
Peas  and  Cheese 
Beans,  Rice  and  Cheese 
Hominy  and  Cheese 


Eggs  and  Rice 
Eggs  and  Cheese 
Eggs  and  Tomatoes 
Eggs  in  Milk,  etc. 


Nuts,  Cheese,  Grains,  Pastes  and  Eggs 
as  Meat  Substitutes 


Food  Value  Tables. 

Today  I  have  copied  a  U.  S.  govern- 
ment bulletin  giving-  the  constituents 
of  the  foods  we  are  working  with  this 
week,  and  others.  If  we  notice  this 
table  and  study  and  use  it  I  am  sure 
we  will  find  it  helpful.  Please  notice 
that  the  food  or  fuel  value  is  given 
last  in  calories  per  pound,  so  the  real 
food  value  will  depend  on  how  much 
of  each  we  u^e  at  a  time.  Butter  has 
3405  calories  and  beefsteak  1090,  but 
a  man  might  eat  a  half  pound  of  beef- 
steak at  a  meal,  or  545  calories,  and 
would  not  use,  probably,  over  one 
ounce  of  butter  or  213  calories.  So 
we  must  remember  that  these  figures 
are  all  for  one  pound  of  each,  and  es- 
timate accordingly. 


(0 

<v 

*J 

crt 

«H 

T3 

>> 

C 

Xi 

<D 

+J 

£ 

aj 

0 

U 

A 

* 

o 

Cream  cheese. 
Peanut  butter 

Butter    

Cocoanut 

(dessicated) 
Walnut  meat. 

Peanuts    

Dry  N.  beans. 

Raisins    

Dried    figs.  . .. 

Bananas    

Potato    

White  bread.. 
Whole  wheat 

bread   

Corn  bread. . . 
Whole  egg.  .  . 
Mackerel  fish 
Beefsteak  .  .  . 
Lamb  chop.  .  . 

Bacon    

Pork   chop.  .  .. 


25.9 

29.3 

1.0 

6.3 
16.6 

25.8 
22.5 
2.6 
4.3 
1.3 
2.2 
9.2 

9.7 
7.9 
14.8 
18.3 
18.6 
17.6 
9.4 
16.9 


33.7 
46.5 
83.0 

57.4 
63.4 
38.6 
1  8 
3.3 
0.3 
0.6 
0.1 
1.3 

0.9 

4.7 
10.5 

7.1 
18.5 
28.3 
67.4 
30.1 


2.4 
17.1 


1.3 

1.4 
2.0 
59.613.5 


31.5 
16.1 
24.4 


3.811885 
5.012735 
3.013405 


76.1 
74.2 
22.0 
18.4 
53.1 

49.7 
46.3 


3025 
3180 
2485 
1560 
1560 
1435 
445 
375 


1.1H180 


1110 
1175 
695 
620 
1090 
1475 
3090 
1535 


Nuts  as  a  Meat   Substitute 

Nut  IiOaf. 

Cost. 

1  c  walnuts $0.1250 

2  c  whole  wheat  bread  crumbs     .0300 

1  c  raw  carrots 0150 

1   medium  onion    (%c) 0125 

1  T  Crisco  (or  dripping) 0082 

1  T  parsley  (from  garden) 0000 

1  egg  (cooking) 0400 

1  t  salt 0003 

Vs  t  pepper 0010 

Fir  wood  fuel,   1%   hours   (half 

use)    0306 

Cost    $0.2626 


Sauce. 

n     ,,  COSt. 

2  lbs.  tomatoes $0.0800 

1  T  cornstarch 0016 

Will  serve  4  or  5,  total  co^st.  .$0.3442 

Or  about  7  cents   each. 

(This  is  fine  also  sliced  cold  with 
salad  dressing.) 

Put  nuts  through  food  chopper 
twice,  bread  crumbs  and  carrots  once; 
chop  onion  fine  and  brown  in  Crisco 
or  dripping;  mix  with  nuts,  carrots, 
bread  crumbs,  chopped  parsley,  salt 
and  pepper.  After  you  have  thor- 
oughly mixed  all  these  ingredients 
together,  add  the  egg  and  sufficient 
cold  water  to  make  a  mixture  the 
consistency  of  a  fritter  batter.  Use  a 
narrow  deep  bread  pan  to  bake  it  in; 
grease  the  pan,  bake  \y%  hours.  Serve 
with  tomato  sauce  (^trained  tomatoes 
thickened  with  cornstarch). — Mrs.  A. 
N.  Orke,  Eagle  Creek,  Or. 

Walnut  Loaf. 

Cost. 
V2   lb.  walnuts,  chopped  fine.  .  .$0.1500 

2  c  cooked  rice 0016 

1  egg  ■ 0450 

1-3  t  celery  salt .0010 

V2   t  salt 0002 

1  T  chopped  onion 0016 

Juice  1   lemon 0167 

Gas  to  bake  30  minutes 0127 

Cost    $0.2288 

This  will  serve  four  at  a  cost  of 
about  23  cents,  or  less  than  6  cents 
each.  Make  into  a  loaf,  mixing  all 
ingredients  thoroughly,  and  bake  half 
an  hour. — Joyce  L.  Hays,  475  Clay 
Street. 

Potato  and  Nut  Loaf. 

Cost. 

1  c  hot  mashed  potatoes $0.0149 

1  t  salt 0003 

1  c  nut  meats 0125 

1  c  bread  crumbs 0150 

2  eggs  (50c  dozen) 0833 

1    T    butter 0156 

Fuel  20  minutes  (gas) 0190 

Cost  for  4  persons $0.1516 

Or  less  than  4c  each. 

Chop  the  nuts,  add  the  hot  potatoes, 
a  little  salt,  eggs  well  beaten,  the 
bread  crumbs  and  enough  water  or 
milk  to  form  a  #tiff  paste.  Make  into 
a  loaf;  place  in  a  buttered  tin,  put 
a  tablespoonful  of  butter  on  top,  a 
cupful  of  hot  water  in  pan,  outside 
tin,  and  bake  20  minutes,  or  until 
brown,  using  the  liquid  for  basting. 
The  sauce  left  in  the  pan  may  be 
thickened  and  poured  over  the  loaf 
when  serving.  Serves  four  persons. — 
Mrs.F.  N.  Taylor. 


132 


TELEGRAM  CONSERVATION  COOK  BOOK. 


Nut  and   Sweet  Potato  Loaf. 

Mrs.  Watkins  says:  I  am  sending: 
my  best  meat  .substitute,  which  is  not 
only  that,  but  a  balanced  ration  as 
well,  and  is  good  hot  or  cold. 

0  ,,-  Cost- 
S    lbs.    sweet    potatoes,    cooked 

and  mashed   $0.1500 

Vz  c  walnuts,  chopped 0630 

1  R  T  butter 0312 

1  c  seeded  raisins   (Ms   lb.) 0750 

1  R  T  butter 0312 

Gas,   1   hour 0255 

Will  serve  6  persons $0.3495 

Costs  about  6  cents  for  each  person. 
Boil  potatoes,  then  peel  and  mash. 
Add  other  ingredients,  make  into  a 
loaf  and  bake  20  minutes.  Will  keep 
well.— Mrs.  T.  F.  Watkins,  303  Mar- 
sters  street,  Roseburg,  Or. 

Nut   Roast. 

Cost. 

2  c  bread  crumbs $0.0300 

J  c  nuts 1250 

1  c  celery 0143 

Chop  tog-ether  and  add: 

2  beaten  eggs 0800 

%    t   salt 0002 

y8  t  pepper 0010 

1    T    butter 0156 

%c  milk  to  moisten 0134 

Fuel,  fir  wood,  y>  hour  ( Vfc  use)      .0102 

Cost  to  serve  five  people $0.2897 

Or  less  than  6  cents  each. 

Put  the  butter  in  half  cupful  water 
and  pour  round  the  loaf  for  basting 
occasionally. 

Croquettes — This  same  mixture  may 
be  molded,  dipped  first  in  beaten  egg, 
then  in  bread  crumbs,  and  fried  in 
deep  fat. — Amy  Westbrook,  1540  Sa- 
lem road,  Albany,  Or. 

Cheese  and   Nat  Roast. 

I  am  sending  you  three  very  eco- 
nomical recipes  which  are  not  orig- 
inal, but  I  have  used  them  with  great 
success: 

Cost. 

1  onion  (%  c) $0.0125 

1  T  Crisco 0082 

1  c  grated  cheese 0750 

1  c  chopped  nuts 1250 

1  c  bread  crumbs 0150 

1  lemon   (juice  of;  20c  dozen)..      .0167 

y2  t  salt 0001 

\s  t  pepper 0010 

Water  to  moisten 0000 

Gas,  moderate  oven,  30  minutes     .0128 

Enough  for  3  people  costs.  .  .$0.2670 
Portion  for  each  costs  about  9  cents. 
Grate  the  onion  and  brown  it  in  the 
Crisco.  Then  mix  the  onion  with  the 
cheese,  nuts,  bread  crumbs  and  lemon 
juice,  and  salt  and  pepper.  Add  enough 
water  to  moisten.  Bake  in  a  shallow 
dish  in  moderate  oven  for  30  minutes. 
— Mrs.  A.  E.  Estes. 

Seeond  Prltse. 

For  the  best  recipe  for  serving  nuts, 
particularly    the    Oregon-grown    nuts 


(walnuts,  filberts  and  havelnuts)  in 
any  form  or  combination  (except 
using  them  with  meat  or  cheese)  as 
the  main  ingredient  in  a  hearty  dish 
designed  as  a  meat  substitute  was 
won  by  the  following: 

Bread  and  Nat  Cutlets. 

3     c    bread    crumbs     (about    1 

loaf)    $0.0600 

1  c  shelled  walnuts 1500 

1  T  minced  onion 0010 

2  t  butter 0312 

1  t  flour 0003 

1  c  milk 0268 

1  t  lemon  juice   (1-3  lemon)...     .0067 

2  eggs    0916 

2  T  fat  for  mixing 0074 

Gas,   10   minutes 0043 

Cost    $0.3793 

Will  serve  six  persons  at  6  1-3  cents 
each. 

Chop  together  or  run  through  a 
meat  grinder  2  cups  bread  crumby,  1 
cup  nut  meat  mixed  in  a  tablespoon- 
ful  of  minced  onion  and  a  teaspoonful 
of  butter.  Melt  in  a  hot  saucepan  a 
teaspoonful  of  butter,  the  same  of 
flour  and  gradually  a  cup  of  milk. 
Stir  in  the  bread  crumbs  and  nuts, 
season  to  taste,  add  one  egg  well 
beaten  and  a  teaspoonful  of  lemon 
juice;  turn  the  mixture  into  a  dish  to 
cool;  when  cool  roll  into  cutlets  or 
croquettes,  dip  in  egg  and  bread 
crumbs  and  fry  in  2  tablespoonfuls  of 
fat  until  brown.  Garnish  with  minced 
parsley.  It  is  as  good  as  chicken. — 
Mrs.  W.  S.  Roberts,  1310  Clay  street. 

Walnut  Cutlets. 

Cost. 

1 V2  c  bread  crumbs $0.0225 

6  walnut  meats 0234 

1   R  t  butter 0064 

1  t  grated  onion 0005 

V2   t  flour 0002 

1  c  milk 0268 

2  eggs   (whites  only) 0400 

1  lemon   (juice)    0167 

%  t  pepper 0010 

1    t   salt 0003 

1  T  fat  for  frying 0624 

Gas,  20  minutes,  top 0038 

Cost $0.2040 

Run  14  pound  bread  crumbs  and 
Skinned  walnuts  through  a  grinder; 
mix  them  with  the  butter  and  grated 
onion.  Melt  a  large  teaspoonful  of 
butter  in  a  saucepan  with  half  a  tea- 
spoonful of  flour  and  add  the  milk 
gradually.  When  this  boils  add  the 
other  ingredients,  pepper  and  salt  to 
taste,  and  white  of  one  egg.  When 
removed  from  fire  add  a  teaspoonful 
of  lemon  juice.  Stir  well  and  turn  out 
into  a  dish  to  cool,  then  shape  into 
cutlets;  dip  in  the  white  of  the  other 
egg  and   in    bread  crumbs  remaining, 


NUTS,   CHEESE,  GRAINS,    PASTES,   EGGS. 


133 


and  fry  in  boiling-  oil.  Serve  with 
bread  or  with  tomato  sauce. — Maria 
Mel.  Gillmore. 

Cabbage   and   Nut    Salad. 

Cost. 

1  egg  yolk  ( y2  egg) $0.0200 

IY2     c     Wesson's     cooking     oil 

($1.45   gallon)    1359 

V2  t  red  pepper 0042 

V2  t  paprika 0063 

y2  t  salt 0002 

V2  of  a  medium  sized  cabbage  .0306 
1  c  English  walnuts 1250 

Cost  for  six $0.3222 

Or  5  1  -3c  each  for  salad. 

Make  the  mayonnaise  dressing  out 
of  the  beaten  yolk  of  egg.  Add  1 
teaspoonful  of  the  oil  at  a  time  until 
about  10  teaspoonfuls  are  taken,  beat- 
ing with  a  Dover  eggbeater  constant- 
ly. Gradually  increase  amount  of  oil 
until  all  oil  is  used.  Then  add  pep- 
per, paprika  and  salt. 

Mix  one-half  of  this  dressing  with 
the  cabbage  and  nuts  chopped  up  very 
fine.  Add  a  little  lemon  juice  if  de- 
sired. 

This  makes  a  lovely  substitute  for 
meat  and  will  serve  six  at  the  small 
cost  of  about  5  cents  apiece. — Alva 
Kutknecht,  1247  Delaware  avenue. 

Carrot   Nut   Croquettes.  Cost. 

6  carrots    $0.0450 

Vz  c  walnut  meats 0625 

1-3   c   flour 0047 

1  egg  @  48c  dozen 0400 

2  T  butter 0312 

1  T  onion,  minced 0010 

1  t  salt 0003 

1  T  sugar 0026 

Gas  15  minutes 0028 

Cost    $0.1901 

Boil  carrots  tender  and  put  through 
sieve.  Cream  1  tablespoonful  sugar 
with  2  tablespoonfuls  butter;  add  1 
egg,      well      beaten,      and      2     cupfuls 


minced  carrots.  Beat  in  y2  cupful  of 
walnut  meats  (chopped),  add  1-3  cup- 
ful flour.  Form  into  croquettes, 
brush  with  egg  white,  roll  in  cracker 
crumbs,  fry  in  hot  fat,  drain  the  cro- 
quettes and  serve  with  a  cream  sauce. 
— Mrs.  W.  S.  Roberts. 

Peanut  Treasure  Trove. 

Cost. 

2  c  diced  cooked  potatoes $0.0200 

2  hard   boiled  eggs 0800 

y2  c  chopped  peanuts 0625 

1  T  flour 0009 

1  T  butter 0156 

1  c  milk 0268 

1  t   salt 0003 

Gas,   15  minutes.' 0028 

Cost    $0.2089 

Make  a  white  sauce  of  the  butter, 
flour,  milk  and  seasonings.  Add  the 
potatoes,  the  eggs,  coarsely  chopped, 
and  stir  in  the  peanuts  just  before 
serving. — Mrs.  J.  L.  Ringo. 

Peanut  Loaf.  Cost. 

V2  lb.  peanut  butter  at  20c  lb.. $0.1000 

2  c  bread  crumbs 0300 

2  c  cooked  lima  beans 0750 

1  T  butter 0156 

1   t  salt 0003 

1  hour  to  cook  beans 0204 

Fuel,  fir  wood,  y2  hour  (%  use)     .0102 

Cost  for  six  persons $0.2447 

Or  4  cents  each. 

Soak  lima  beans  over  night.  Boil 
gently  one  hour,  or  until  tender. 
Moisten  bread  crumbs  with  liquor 
from  lima  beans,  mash  beans  fine, 
mix  all  ingredients  well,  form  into 
loaf  and  bake  V2  hour. — Mrs.  H.  H. 
Barnes. 

Carrot   Salad. 

Chop  carrots  very  fine  through  food 
chopper.  Chop  English  walnut  meat 
coarse.  Mix  together  with  mayon- 
naise dressing.— Mrs.  A.  E.  Combs. 


Cheese  as  a  Meat  Substitute 


Dear  Friends:  The  bulletin  issued 
by  the  United  States  department  of 
agriculture  on  cheese  does  away  with 
the  popular  idea  of  the  indigestibility 
of  this  useful  and  palatable  food, 
which  has  been  called  to  our  atten- 
tion so  prominently  of  late  as  an  ideal 
substitute  for  meat,  desirable  both 
from  the  standpoint  of  health,  as  we 
pointed  out  recently,  and  in  the  great 
food  conservation  drive,  in  which  we 
are  all  so  vitally  interested.  The  bul- 
letin explains  from  the  result  of  scien- 
tific experiment  the  desirability  of 
giving  cheese  an  important  place  in 
one's  diet.  In  Johnson's  time  cheese 
was  used  as  we  use  meat  now,  for  the 


principal  dish  of  the  meal,  but  it  now 
has  come  to  be  used  as  a  relish  or 
side  dish.  And  when  nature  rebels 
against  a  hearty  meal  of  proteins 
with  cheese  added,  we  say  complac- 
ently that  it  was  the  cheese  that 
caused  the  trouble,  and  relegate  it  to 
the  list  of  indigestibles. 

The  government  report  has  explod- 
ed this  fallacy,  putting  this  nutritious 
food  in  the  proper  place  as  the  prin- 
cipal hearty  dish  of  a  meal,  instead 
of  an  addition  to  a  menu  already 
heavy  with  proteins,  so  we  need  not, 
like  Nebuchadnezzar,  subsist  on  grass 
alone  (or  on  vegetables),  just  because 
meat   has    been    taken    from   us,     for 


Mutt  and  Jeff  Appear  Daily  in  The  Telegram 


134 


TELEGRAM  CONSERVATION  COOK  BOOK. 


there  are  many  delicious  dishes,  such 
as  we  give  in  these  pages,  to  take  its 
place. 

Italian   Cheese  and   Macaroni. 

Cost. 

2  c  of  macaroni  ( Vz  lb.) $0.0500 

2  c  of  tomatoes 0534 

V2  c  of  cut  onion 0125 

l^c  of  grated  cheese 1125 

2  T  of  butter 0312 

1  t  of  salt 0003 

y8  t  of  white  pepper 0010 

%  t  of  paprika 0031 

1    egg    0400 

1  c  of  milk 0268 

Wood  fuel  (%  use  for  45  min.)     .0127 

Cost    $0.3435 

Put  macaroni  in  a  pan  with  3  quarts 
of  boiling  water,  boil  20  minutes,  then 
blanch  with  cold  water.  Brush  the 
baking  dish  with  butter,  put  in  maca- 
roni, then  a  sauce  made  as  follows: 
Put  onion,  tomatoes,  salt,  pepper,  pap- 
rika, V2  cup  hot  milk  together.  Then 
add  cheese  with  one  egg  beaten  over 
that.  Put  dish  in  hot  oven  and  bake 
25  minutes. — Mrs.  J.  L.  Egger,  Grants 
Pass,  Or. 

Italian   Macaroni. 

(The  private  recipe  of  an  Italian  chef.) 
One  pound  fresh  link  sausage,  1 
quart  can  of  tomatoes,  2  ordinary 
sized  onions.  Put  all  together  to  cook 
in  granite  basin  on  the  back  part  of 
the  stove.  Cook  slowly  six  to  eight 
hours,  being  careful  it  does  not  burn. 
Remove  the  sausages  (which  are  very 
nice  boiled  up  in  clear  water  for 
breakfast  next  morning).  Boil  a  lit- 
tle less  than  one  pound  of  macaroni 
broken  in  one-inch  pieces,  in  salted 
water  till  tender.  Grate  or  chop  1 
pound  cheese.  In  a  large  granite  ba- 
sin put  a  layer  of  macaroni,  then  a 
layer  of  cheese,  salt  and  pepper  to 
taste;  then  a  layer  of  the  tomatoes, 
enough  to  fill  in  crevices.  Repeat 
these  layers  till  the  <?ish  is  full, 
sprinkling  a  layer  of  cheese  on  top. 
Bake  in  the  oven  15  or  20  minutes  till 
nicely  browned,  and  serve  hot. — Mrs. 
F.  N.  Chapel.     (Aunt  Prudence.) 

Macaroni    and    Cheese    Croquettes. 

Cost. 

1  c  cooked  macaroni $0.0104 

1  T  butter 0156 

1  T  flour 0009 

1    c    milk 0268 

1  T  grated  cheese 0047 

2  eggs  (yolk  1  egg) 0400 

%    t   salt 0012 

Vf.  t  pepper 0010 

Gas,  top  30  minutes 0057 

Cost    $0.1063 

Cut  fine  1  cupful  cold  cooked  maca- 
roni; add  this  to  a  thick  sauce  made 
of  1  tablespoonful  each  of  butter  and 
flour  and  1  cupful  of  milk,  table- 
spoonful  of  grated  cheese,  yolks  of  2 
eggs,  salt,  pepper.  Cool,  shape  into 
balls  and  fry  in  deep  fat. — Mrs.  J.  W. 
Harris. 


Italian   Macaroni. 

Cost. 

1   lb.   fresh  link  sausage $0.2000 

1  can  tomatoes 1500 

%  c  minced  oniony 0123 

%    lb.    macaroni 0704 

1  T  salt  to  boil  macaroni 0008 

1  lb.  cheese 3000 

2  t   salt 0006 

14  t  pepper 0020 

Gas,  8  hours  simmering 0320 

20  minutes  baking 0085 

Cost    $0.7766 

Sausages  left  for  breakfast 2000 

Net  cost    $0.5766 

Macaroni  and  Cheese. 

Cost. 

V2  package  macaroni $0.0750 

2  t  salt 0006 

Vs  t  pepper 0010 

1  t  mustard 0083 

1  T  Wesson  oil 0057 

1  c  cheese 0750 

2  eggs    0800 

Gas — Top  burner,  20  minutes..      .0039 
To  bake  20   minutes 0043 

Cost    $0.2538 

My  family  are  very  fond  of  maca- 
roni without  tomatoes.  Put  half  a 
package  of  macaroni  in  kettle  of  boil- 
ing water,  salted.  Cook  10  minutes; 
pour  off  water  and  add  1  pint  fresh 
boiling  water;  cook  10  minutes  long- 
er; salt  to  taste  and  pepper.  Add  1 
teaspoonful  dry  mustard,  1  table- 
spoonful  Wesson  oil,  1  cupful  grated 
cheese  and  2  eggs,  well  beaten.  Stir 
all  together  and  bake  about  10  min- 
utes.— Mrs.  Hugh  Latimer,  768  John- 
son street. 

Macaroni  and  Cheese. 

Cost. 

14  lb.  macaroni $0.0250 

1  c  grated  cheese   (stale) 0750 

1  T  butter 0156 

1  t  salt 0003 

14  t  pepper .0020 

\\  c  bread  crumbs 0075 

1  pint  skimmed  milk.  . .    0125 

2  T  flour 0018 

Gas  to  boil,  20  minutes 0038 

Gas  oven,  30  minutes 0128 

Cost  for  six  people $0.1563 

Or  IVz  cents  each. 

Break  the  macaroni  in  pieces  about 
2  inches  long;  cook  rapidly  for  20 
minutes  in  boiling  water  with  %  t 
salt;  have  ready  the  grated  cheese 
and  white  sauce,  made  as  follows: 
Put  the  milk  on  to  boil,  thicken  it 
with  2  T  flour  mixed  smooth  in  % 
cup  of  milk;  stir  into  the  sauce  half 
of  the  butter,  Yz  t  salt  and  hi  t  pep- 
per. When  thick  pour  over  the  maca- 
roni and  cheese  which  has  been  put 
in  alternate  layers  in  a  baking  dish, 
sprinkle  over  with  the  bread  crumbs 
and  bake  in  the  oven  30  minutes,  not 
too  hot  an  oven,  as  it  burns  quickly. 
This  makes  enough  to  serve  six  peo- 
ple.— Mrs.  G.   Spencer. 


NUTS,    CHEESE,    GRAINS,    PASTES,    EGGS. 


135 


Macaroni  and  Cheese. 

Cost. 

5  T  grated  cheese $0.0500 

1  T  flour 0009 

1  T  butter 0156 

1    egg    0480 

1  c  milk 0268 

1  t  salt 0003 

V»   t  pepper 0010 

y2   package  macaroni 0500 

Gas   Vz  hour,  top    Vz   hr.  baking     .0169 

Cost  for  four  persons $0.2095 

Or  5  cents  each. 

Boil  macaroni  15  minutes  in  salted 
water,  drain  and  pour  half  cup  milk 
over  and  boil  a  few  minutes.  While 
macaroni  is  cooking  make  a  sauce  of 
the  first  five  ingredients  and  Vz  cup 
milk,  stir  all  together,  then  stir  over 
fire  until  cheese  is  dissolved.  Beat 
until  a  cream,  then  stir  into  the  boil- 
ing macaroni,  pour  into  buttered  dish 
and  bake  Vz  hour.  Best  ever. — Mrs. 
Welch. 

Macaroni,   Etc.,   with   Cheese. 

(Entered  for  first  prize.) 

Cost. 
Vz  lb.  macaroni,  or  spaghetti,  or 

rice  (1  c)   $0.0500 

1  t   salt 0003 

1-3  lb.  cheese 1000 

2  T  flour 0018 

lYz    c   milk 0402 

Chopped  parsley 0000 

Gas  burner,  15  minutes 0028 

Gas  oven,  30  minutes 0110 

Costs    $0.2061 

Serves  six  at  3  1-3  cents  each. 
Cook  the  macaroni,  spaghetti  or 
rice  in  salted  water,  rapidly  boiling, 
for  15  minutes.  Drain.  Arrange  a 
layer  in  a  casserole,  sprinkle  with 
chopped  cheese,  dredge  with  flour, 
then  arrange  another  layer  in  the 
same  way.  Over  all  pour  the  milk, 
and  bake  30  minutes.  Sprinkle 
chopped  parsley  over  the  top  to  gar- 
nish. The  addition  of  1  cup  of  bread 
crumbs,  if  liked,  will  make  this 
amount  serve  seven,  at  3  cents  each. — 
Mrs.  W.  E.  Metzger,  929  Pacific  street. 

Fried    Spaghetti. 

(Entered  for  third  prize.) 

Cost. 

3  t  chopped  ham $0.0500 

Vz  c  chopped  onion 0125 

Vz   lb.  spaghetti   (cooked) 0500 

1  c  tomatoes   (cooked) 0267 

Vz  c  grated  cheese 0375 

It  salt 0003 

Vs  t  pepper 0010 

Fuel,  1  hour,  fir  wood   (Vz  use)      .0204 

Cost  for  six  persons $0.1984 

Or  3  2-3  cents  each. 

Fry  onion  and  ham  together  until 
brown.  Add  spaghetti,  tomatoes, 
cheese,  salt  and  pepper,  and  a  cup  of 
water.  Bake  until  well  browned. — 
Amy  B.  Westbrook. 


Spaghetti    with    Tomato    and    Cheese 
Sauce. 

(A   meat   substitute.) 

Cost. 

1  lb.    spaghetti $0.1000 

6   large   tomatoes 0500 

14    lb.   cheese 0750 

2  t  salt 0006 

%   t  cayenne  pepper 0020 

Garlic   (3  sections)    in  garden.  .      .0000 
Cooking,  114  hours  on  top  wood 

stove  (half  use) 0179 

Serves  six  persons  for $0.2455 

Or  4  cents  each. 

Break  spaghetti  in  small  pieces  and 
put  on  in  salted  boiling  water  (enough 
water  to  cover  spaghetti)  and  let  boil 
briskly  a  half  hour.  Peel  tomatoes 
and  cut  garlic  in  small  pieces,  and 
add  to  spaghetti  and  let  boil  about 
three-quarters  of  an  hour  longer. 
Boil  slowly  and  stir  often.  When  al- 
most done  add  grated  cheese  and  cay- 
enne pepper  and  salt. — Mrs.  H.  H. 
Minard,  1236  Division  street. 

(It  seems  to  me  there  is  too  much 
pepper.) 

Spaghetti,   Tomatoes    and    Cheese. 

Cost. 
1  T  Wesson  oil $0.0057 

1  onion 0167 

2  c   tomatoes 0664 

1  clove  garlic 0001 

%  tsalt 0002 

%  t  pepper 0010 

Vz    package   spaghetti 0750 

1    t   salt 0001 

Vi    lb.  cheese 0375 

Gas — simmering,    Vz   hour 0020 

Top  burner,  15  minutes 0029 

Baking,  10  minutes -0043 

Cost     $0.2119 

Try  this  spaghetti  recipe:  Put  1 
tablespoonful  bacon  grease  or  Wesson 
oil  in  frying  pan;  chop  1  onion  fine 
and  braise,  not  brown  it.  Add  toma- 
toes, as  much  as  liked,  1  clove  of 
minced  garlic,  salt  and  pepper,  and 
allow  to  simmer  until  well  cooked; 
then  put  through  a  colander.  While 
this  is  cooking,  drop  half  package 
spaghetti  in  boiling  salted  water  and 
cook  about  15  minutes,  strain  off  wa- 
ter and  stir  into  tomatoes.  Put  quar- 
ter pound  cheese  through  meat  grind- 
er, or  grate  it  if  more  convenient,  and 
stir  into  spaghetti.  Turn  into  cas- 
serole and  bake  about  10  minutes  and 
serve. — Mrs.    Latimer. 

Spaghetti,  Tomatoes  and  Cheese. 

Cost. 
Vz   package   broken   spaghetti.  .  $0.0750 

It  salt 0003 

1  onion  (  y2c) 0083 

1    T    butter 0156 

Vz  can  tomatoes 00 

1  c  mushrooms Snoo 

1  t  tobasco  sauce 0032 

1  t  Worcester  sauce 0032 

Vs   t  cayenne  pepper 0010 

2  T  grated  cheese 0094 

Gas,  top  20  min.,  oven   30  min.     .0166 

Costs $0.2159 


136 


TELEGRAM  CONSERVATION  COOK   BOOK. 


V2  package  broken  spaghetti,  add  1 
teaspoonful  salt  and  quart  of  boiling 
water.  Let  boil  half  hour,  then  drain. 
Fry  1  onion  in  butter  until  brown. 
Add  V2  can  tomatoes,  spaghetti,  1 
can  mushrooms,  1  teaspoonful  tobasco 
sauce  and  Worcestershire,  a  dash  of 
red  pepper.  Put  in  baking  dish  and 
sprinkle  grated  cheese  over  and 
brown  in  oven. — Mrs.  Frank  Cha- 
loupka. 

Vermicelli,  Tomatoes  and  Cheese. 

Cost. 

V2   lb.  vermicelli $0.0750 

V4,  lb.  cheese 0750 

1  pint  tomatoes 0664 

Vs  c  bread  crumbs 0075 

V8    lb.  butter 0625 

%  pint  milk 0350 

1  t  Worcester  sauce 0032 

1  t  salt 0003 

1  t  pepper 0010 

Gas,   to  boil,   30   minutes 0057 

Cost    $0.3316 

Vermicelli. 

One-half  pound  vermicelli,  %  pound 
cream  cheese,  1  pint  tomatoes,  %  cup 
crackers  or  bread  crumbs,  2  ounces 
butter,  V2  pint  milk,  1  teaspoonful 
Worcester  sauce,  salt  and  pepper.  Boil 
vermicelli  in  plenty  of  water  for  15 
or  20  minutes,  until  tender.  Boil  to- 
matoes 3  minutes  by  themselves,  then 
skim  vermicelli  from  water  and  place 
with  tomatoes;  let  both  cook  5  min- 
utes, then  add  grated  cheese,  crumbs, 
sauce,  salt  and  pepper  to  taste;  lastly 
milk  and  butter.  Let  all  come  to  boil- 
ing point  and  serve  at  once  on  toasted 
or  salted  wafers. — Mrs.  R.  B.  Arm- 
strong. 

Cheese  Relishes,  or  Entrees. 

Here  are  three  of  my  own  recipes 
that  I  have  used  for  years: 

Cheese   Souffle. 

Cost. 
1  c  chopped  cheese $0.0750 

3  T  flour 0027 

1%  c  milk 0402 

4  eggs   (cooking) 1600 

V2   t  salt 0001 

%  t  (or  less)  cayenne  pepper..      .0010 
Gas,    yz    hour    (10    minutes    top, 

20  minutes  oven) 0104 

About  1  quart  costs $0.2894 

Chop  sufficient  cheese  to  make  V2 
pint,  moisten  3  tablespoonfuls  flour  in 
%  cupful  of  cold  milk,  stir  it  into  V2 
pint  of  hot  milk,  cook  until  thick;  add 
the  cheese;  stir  until  the  cheese  is 
melted;  add  the  yolks  of  4  egigs.  Take 
from  the  fire  and  add  %  teaspoonful 
salt  and  a  dash  of  pepper,  and  then 
stir  in  carefully  the  well-beaten 
whites.  Turn  into  a  baking  dish  and 
bake  in  a  moderate  oven  for  15  or  20 
minutes.     Serve  immediately. 


Cheese  Fondue,  No.  1. 

Cost. 

1  lb.  cheese $0.3000 

V2  t  salt 0002 

Vs  t  (or  less)  cayenne  pepper..      .0010 

3  eggs  (cooking) 1200 

V2    c   milk 0134 

Gas  10  minutes,  top 0019 

Cost    $0.4365 

Chop  or  grate  1  pound  soft  cheese, 
put  into  a  saucepan,  add  V2  teaspoon- 
ful soda  and  a  dash  of  red  pepper. 
Beat  the  yolks  of  3  eggs  with  Vz  cup- 
ful of  milk  or  cream,  add  these  to 
the  cheese,  stirring  constantly  over 
the  fire  until  the  cheese  is  melted. 
Pour  over  toasted  crackers  or  toasted 
bread,  served  on  hot  plates,  as  soon 
as  cooked. 

Cheese  Fondue,  No.  2. 

Cost. 

1   1-3  c  hot  milk $0.0357 

1   1-3  c  soft  stale  bread  crumbs     .0200 

1  T  butter 0156 

1-3  lb.  cheese 1000 

Vz    t   salt 0002 

Vs  t  (or  less)  cayenne  pepper..      .0010 
Gas   10  minutes,   top 0019 

Cost    $0.1744 

Prepare  as  in  cheese  fondue  No.  1. 
In  making  these  fondues,  rice  or  any 
other  cereal  may  be  substituted  for 
bread  crumbs;  14  cupful  of  rice  before 
cooking  or  1  cupful  cooked  rice 
should  be  used.  An  advantage  of 
omitting  butter  from  cheese  dishes, 
and  of  substituting  water,  or 
skimmed  milk,  for  whole  milk,  is  that 
it  makes  it  possible  to  increase  the 
amount  of  cheese  without  making  the 
dish  too  rich.  This  is  of  great  advan- 
tage because  it  tends  to  increase  the 
tissue  forming  value  of  the  dish,  par- 
ticularly if  skim  milk  is  used 
rather  than  water.  The  ma>n  reason, 
however,  that  I  have  copied  both 
thcwe  recipes  is  that  you  may  notice 
with  me  the  amazing  difference  in 
the  cost  of  them.  I  never  realized  it 
at  all  till  just  now  in  figuring  them 
out,  and  one  has  not  by  any  means 
three  times  the  food  value  of  the 
other.  I  think  our  pricing  of  our  old 
recipes  must  often  surprise  us  all. 
That  is  just  what  I  started  this  col- 
umn to  do — to  find  out  exactly  what 
our  food  does  cost,  and  its  food  value, 
in  order  that  we  may  be  able  to  prac- 
tice the  economy  and  conservation  of 
food  that  we  are  asked  for  at  this 
time. 

Cheese   Souffle. 

Cost. 

3  oz.  cheese   (30c  lb.) $0.0562 

3  eggs  (60c  dozen) 1500 

1    T    butter 0156 

1   T   flour 0009 

V2  c  milk 0134 

%   t  salt 0001 

Dash  of  cayenne  pepper 0001 

Gas,   20   minutes 0085 

Souffle  to  serve  6  persons.  .  .$0.2448 


NUTS,    CHEESE,    GRAINS,    PASTES,    EGGS. 


137 


Or  4  cents  each. 

Melt  the  butter  in  a  saucepan;  mix 
smoothly  with  the  flour,  now  add  the 
salt,  cayenne  and  milk;  simmer  the 
mixture  gently,  stirring  all  the  time, 
till  it  is  as  thick  as  melted  butter; 
stir  into  it  the  finely  grated  cheese, 
turn  into  a  basin  and  mix  with  it  the 
yolks  of  eggfi  well  beaten.  Whisk  the 
whites  to  a  solid  froth  and  add  to 
the  souffle;  pour  all  into  a  round  tin, 
which  should  be  only  half  filled,  as 
it  will  rise  very  high;  bake  20  min- 
utes; pin  a  napkin  around  the  dish  in 
which  it  was  baked  and  serve  at 
once.  This  is  sufficient  for  six  per- 
sons.— Mrs.  G.  Spencer. 

Cheese    Souffle. 

1  c   grated   cheese    (brick),    30c 

„   lbV- ••,; $0.0750 

2  c  skim  milk 0063 

}  T  "our 0009 

IT   butter 0156 

Yj   J  salt 0002 

72   t  cayenne  pepper 0042 

2  eggs   (preserved) 0600 

Wood  heat  y2  hour,  ( y2  heat)..      .0143 

Cost  to  serve  five  people.  .  .  .$0  1775 

Or  3V2   cents  each. 

Melt  butter,  add  flour  and  stir  until 
smooth.  Pour  in  milk  and  stir  until 
it  comes  to  the  boil;  add  cheese,  salt, 
pepper  and  yolks  of  eggs;  beat  two  or 
three  minutes;  then  fold  in  well  beat- 
en whiles  of  eggs.  Bake  in  pudding 
mold  in  hot  oven  until  nicely  browned 
and  set,  which  will  be  about  20  min- 
utes.— Mrs.  A.  M.  Shand. 

Cheese   Souffle. 

i/    4-        ,.  Cost. 

Yf    t   salt $0.0001 

7l/   tJP$P1?er 0010 

i  4  T   Crisco 0123 

\.T  fl°u[ 0009 

V2   c  milk 0134 

3  eggs  at  50c  a  dozen . .      .1250 

1  c  grated  cheese 0750 

Gas  y2  hour  (baking  and  cook- 
ing)     0127 

Will  serve  four  persons  for.. $0.2404 
A  trifle  over  6  cents  a  portion. 
Stir  flour  in  Crisco  while  heating  in 
a  saucepan.  Pour  milk  in  slowly  and 
let  it  come  to  a  boil.  Add  seasoning 
and  yolks  of  eggs  well  beaten,  then 
the  grated  cheese.  Stir  well  for  a 
minute  or  two,  then  pour  in  a  bowl  to 
cool.  When  cool  add  white  of  eggs, 
beaten  very  stiff.  Pour  in  a  shallow 
pan  and  bake  in  moderate  oven  20 
minutes. — Mrs.  H.  C.  Fixott,  1122  East 
Mill  street. 

French    Rarebit. 

0  u  n  COSt- 

3  c  bread  crumbs. $0.0450 

%    lb.  grated  cheese 1500 

2   c   milk 0536 

1  egg  (cooking) 0400 

1    T    butter 0156 

1    t   salt 0003 

Vs    t  pepper 0010 


%    t  mustard nnin 

Baking   20   minutes,   woodheat 

(1/2  use> .0048 

For  four  persons  costs $0  3113 

Or  8  cents  each  *         " 

ofBw^  bakin5  dish  and  Put  in  layer 
of  bread  crumbs.  Cover  with  grated 
cheese  then  another  layer  of  crumbs 
and  cheese,  and  so  on  until  pan  is 
full  having  a  layer  of  crumbs  on  top. 
Beat  the  egg  and  add  the  milk  and 
seasoning   and   pour   over   cheese   and 

"mb!i   ^  little   Dits  of  butter  on 
top   and   bake   in   hot   oven   until   it   is 
fluffy    and    brown,    or   about    20    min- 
utes, and  serve  at  once.— Mrs.  Minard. 
Welsh   Rarebit. 

3  oz.  cheese   (30c  lb.) iaakV? 

4  oz.  grated  bread. ...  | 7  0150 
3  oz.   butter   (55c  lb.) Vo?X 

ie!ffsa?tlkS..(ha.lfUSe) :::-'      •' 

VtTeiePeT.St!lrd'  Vs'boughten     -0055 

Costs    $02878 

Grate  the  cheese  and  mix' with  the 
yolks  of  the  eggs;  take  the  bread 
crumbs,  butter  and  mustard  and  beat 
in  a  mortar;  add  salt  and  pepper- 
toast  the  bread;  spread  thickly  with 
the  paste;  put  them  in  the  oven  They 
should  be  hot  and  brown  in  eight 
minutes.  Serve  garnished  with  pars- 
ley.—Mrs.  G.  Spencer. 

Tomato   Rarebit. 

Following  is  a  recipe  I  enter  for 
first  prize.  We  find  it  a  fine  meat 
substitute: 

1  T  butter so^T™ 

2  T  flour nnis 

l  c  cheese 1500 

1  c   tomatoes . 0267 

2  eggs  (cooking) '.'.'.'.'.'.'.     .'08OO 

Yf  l  soda 0002 

Yf  }  salt..      0002 

V2   t  mustard 0042 

Vi    t  red  pepper 0041 

Gas,  top  heat  for  20  minutes...      .0038 

Cost    $0.3134 

This  is  plenty  for  eight  people  at  4 
cents  per  portion. 

To  mix:  Put  butter  in  chafing  dish 
or  double  cooker  and  melt.  Add  flour, 
to  which  has  been  mixed  the  mustard, 
salt  and  pepper.  Blend  well,  add 
slowly  the  milk,  and  when  this  has 
thickened  add  the  tomatoes,  which 
have  been  sweetened  with  %  tea- 
spoonful  soda.  Stir  till  heated,  then 
add,  while  stirring  briskly,  the  grated 
or  shaved  cheese.  Stir  until  cheese  is 
thoroughly  melted.  Last  add  the 
slightly  beaten  eggs  and  cook  until  it 
thickens.  Pour  over  crackers  at  the 
table  and  serve.  If  this  gets  too  stiff 
at    table    it    can    be    thinned    without 


138 


TELEGRAM  CONSERVATION  COOK  BOOK. 


hurting  it,  and  also  can  be  warmed  up 
the  next  day. — Mrs.  Reid,  110  Twenty- 
first  street  North. 

Cheese  Cakes. 

Cost. 

iy2  cups  flour $°-9™? 

4   T  lard    (melted) 0624 

%   lb.  grated  cheese 1500 

2  egg  yolk^  (1  egg) 0400 

1  T  butter 0156 

%    t   salt. 0002 

%  t  paprika OUib 

%   cup  cold  water    0000 

Gas   oven   15   minutes .vv&is 

One  dozen  cheese  cakes  cost. $0.2944 
Add  %  teaspoonful  salt  to  the  flour, 
also  the  melted  lard  and  2  heaping 
tablespoonfuls  grated  cheese  (Ameri- 
can cheese).  Mix  thoroughly  with  a 
silver  fork;  now  pour  the  cold  water 
in  a  drop  at  a  time  till  the  dough 
clings  together,  roll  out  an  for  pie 
crust.  Cut  into  rounds  with  large 
biscuit  cutter,  and  place  in  the  cen- 
ter of  each  round  1  tablespoonful  of 
the  following:  The  grated  cheese,  the 
beaten  egg  yolks,  salt  and  paprika 
mixed  together.  Moisten  around  the 
edge,  put  on  top  crusts  of  the  rounds, 
press  together  with  a  fork  and  bake 
15  minutes  in  hot  oven.  These  are 
delicious  and  very  nice  for  picnics. 
This  quantity  makes  a  dozen. — Mrs. 
G.  Spencer. 

Cheese   Puff. 

Cost. 

4  eggs  (50c  dozen) $0.1667 

1    c   milk 0300 

1  R  T  flour   (2  T) 0018 

6  T  cheese  (%  lb.) 0282 

1  t  salt 0003 

1  T  shortening 0156 

Fuel,  gas  15  minutes  on  top 
(.0028c),  30  minutes  in  oven 
(.0127c)    0155 

Serve  six  people  at  cost  of... $0.2581 

Or  4  1-3  cents  each. 

Melt  shortening  in  pan;  stir  in 
flour.  When  smooth,  add  milk  and 
stir  until  thick  and  well  cooked.  Add 
cheese  (grated)  and  salt,  and  stir  un- 
til cheese  is  melted.  Take  from  fire, 
stir  in  egg  yolks  well  beaten,  then 
fold  in  the  stiffly  beaten  whites.  Pour 
into  buttered  casserole,  place  in  shal- 
low pan  of  water  and  bake,  with 
cover  on,  30  minutes. — Mrs.  F.  N. 
Taylor. 


Scalloped  Cheese. 

Cost. 

Vi  lb.  cheese,  30c $0.0750 

4  fresh  eggs,  60c  dozen 2000 

V*  t  pepper 0020 

1  pint  milk 0535 

1  t  salt 0003 

1  T  butter 0156 

4  slices  bread  (1-3  loaf) 0200 

Gas,  15   minutes 0028 

Cost  for  five  people $0.3692 

Or  7%  cents  each. 

Spread  the  slices  of  bread  with  the 
butter;  lay  in  a  baking  dish  with  the 
grated  cheese  and  seasoning  between 
the  slices;  mix  the  eggs  and  milk  to- 
gether and  pour  over  the  bread  and 
cheese.  Bake  in  a  hot  oven  15  min- 
utes. This  makes  an  ample  dish  for 
five  people. — Mrs.  G.  Spencer. 

Cheese   Omelet. 

Cost. 

3  eggs   (preserved) $0.0900 

1  T  grated  cheese 0047 

1  T  milk 0017 

1  T  butter 0156 

y2   t  salt 0002 

%   t  pepper 0001 

Wood  heat  15  minutes  ( V2  heat)      .0072 

Cost  of  Omelet $0.1204 

Beat  egg  yolks  until  thick  and 
creamy.  Add  cheese,  milk,  pepper  and 
salt.  Fold  in  lightly  whites,  well 
beaten.  Have  butter  melted  in  skil- 
let and  pour  in  mixture.  Stil  until  it 
begins  to  set,  then  fold  one-half  over 
the  other,  making  it  crescent  shaped. 
Be  sure  and  have  it  nicely  browned. 
Serve   immediately. — Mrs.   A.   Shand. 

Cheese   Ramequins. 

Cost. 

1  c  grated  cheese $0.0750 

94  c  bread  crumbs 0112 

1   t   (scant)    mixed  mustard 0111 

1   c   milk 0268 

i/2    T   butter 0078 

Gas     (15     minutes     simmer,     10 

minutes  top)    0029 

Cost    $0.1348 

Boil  the  milk  and  pour  over  it  the 
bread  crumbs,  and  let  them  stand  on 
the  stove,  covered  up,  for  a  quarter 
of  an  hour.  Now  mix  in  the  grated 
cheese,  mustard  and  butter.  Butter 
some  little  china  ramequin  cases,  and 
fill  them  three  parts  full  of  the  mix- 
ture. Bake  about  10  minutes  in  a 
hot  oven,  and  serve  immediately. — 
Maria  Mel.  Gillmore. 


Additional  Recipes 


NUTS,   CHEESE,   GRAINS,   PASTES,    EGGS. 


139 


Rice  Combinations 


First  Prize — For  the  best  recipe  for 
serving-  cheese  in  any  form  or  com- 
bination (except  using-  it  with  meat) 
as  the  main  ingredient  in  a  hearty 
dish  designed  as  a  meat  substitute. 

Rice  and   Cheese. 

Cost. 

1  c  rice $0.0500 

2  T  salt 0016 

iy2    c   milk 0402 

1  y2  T  flour 0014 

%   t  salt 0002 

2  T  butter 0312 

V2  c  grated  cheese 0375 

y8  t  cayenne  pepper   (or  less)..      .0010 
Wood  fire,  30  minutes   ( Vz   use)      .0102 


Cost    $0.1733 

Here  is  a  recipe  for  rice  and  cheese 
our  family  are  very  fond  of:  One 
cupful  rice,  5  Quarts  boiling  water,  2 
tablespoonfuls  salt.  Wash  rice  in  hot 
water  five  times,  then  in  cold  water 
three  times.  Have  the  water  boiling 
vigorously;  add  salt,  then  the  rice; 
sprinkle  it  in  slowly,  so  that  the  wa- 
ter does  not  stop  boiling.  Boil  vio- 
lently 15  minutes.  Be  careful  not  to 
over-cook.  When  no  hard  core  can 
be  felt  on  pinching  the  kernel  be- 
tween thumb  and  finger  it  is  done. 
Pour  into  a  colander,  saving  the  rice 
water  for  soup.  Set  the  colander  over 
a  pot  containing  a  little  boiling  water 
or  in  a  cool  oven,  and  let  it  steam  un- 
til ready  to  serve.  Each  grain  should 
be  large  and  perfectly  distinct. 

Cheese  Sauce  for  Rice — 1%  cupfuls 
milk,  iy2  tablespoonfuls  flour,  %  tea- 
spoonful  salt,  2  tablespoonfuls  butter, 
y2  cupful  grated  cheese,  cayenne  pep- 
per to  taste.  Stir  the  flour  and  salt 
smoothly  into  half  cupful  of  milk; 
heat  the  remaining  milk  carefully  to 
the  boiling  point,  preferably  in  a 
small  aluminum  dish,  and  add  the 
butter.  Let  all  boil  together  for  two 
minutes,  and  then  set  aside  the  pan 
to  cool  slightly,  while  grating  the 
cheese.  Add  the  cheese  and  bring 
slowly  to  boil,  stirring  constantly. 
Season  with  cayenne  or  whi*e  pepper 
to  suit  taste  and  serve  hot. — Mrs. 
Frederick  W.  Christie,  Box  223,  St. 
Helens,  Or. 

Cheese  and  Pimentoes  with  Rice. 

Cost. 

2  c  cooked  rice $0.0160 

%   c  grated  cheese 0375 

%   c  milk 0134 

y2   can  pimentoes    (chopped)...      .0750 

1  t  salt 0003 

y8  t  pepper 0010 

Bake  15  minutes   (gas) 0028 

30   minutes   top    (rice) 0057 


Cost   for   four  persons $0.1517 

Or  3%   cents  each. 
Method:       Cook    rice    until    nearly 
done,  drain  off  water,  mix  in  cheese, 


pimentoes  and  milk,  then  bake  in  cas- 
serole. This  is  as  tasty  and  as  eco- 
nomical a  dish  as  one  could  wish  for. 
— H.  C.  Larsen,  712  Washington  street. 

Cheese  and   Rice   Souffle. 

(Entered  for  first  prize.) 


Cost. 

$0.0080 

0156 

0009 

0003 

0300 

0750 

_      0833 

Fuel,  30  minutes,  gas  oven.!.".!      !oi27 


1  c  rice  (cooked) 
1  T  butter  or  oil. 

1  T  flour 

1  t  salt 

1  c   milk 

Vi    lb.   cheese. . . . 

2  eggs 


Cost  for  four  persons $0.2258 

Or  5V2  cents  each. 

Melt  butter  in  pan,  stir  in  flour, 
then  add  cold  milk.  Stir  until  thick 
and  smooth,  then  add  cheese.  When 
melted  add  rice,  the  yolks  of  eggs  and 
salt.  Take  from  fire  and  fold  in  the 
stiffly  beaten  egg  whites.  Pour  in 
buttered  bake  pan,  place  in  shallow 
pan  of  water  and  bake  30  minutes. 
Serves  four  persons. — Mrs.  F.  N.  Tay- 
lor. 

Imperial  Loaf. 

I  am  sending  in  some  recipes  that 
have  been  proven  good. 

Cost. 

1  c   grated   cheese $0.0750 

2  c  cooked  rice 0016 

1  c  prune  pulp .'0500 

iy2   t  salt 0005 

1  egg 0450 

1  c  crumbs 0150 

1-3  c  tomatoes   (strained) 0089 

1  small  onion,  chopped   (%  c) .  .      .0125 
Gas  to  bake,  45  minutes 0220 


Cost    $0.2305 

This  will  serve  four  people,  so  costs 

about  6  cents  each. 

Mix   above    ingredients    into   a   loaf 

and  bake  45  minutes. — Joyce  L.  Hays. 

Spanish    Rice   and    Tomatoes. 

Cost. 

2  c  rice  (cooked) $0.0160 

2  c  tomatoes  (cooked) 0534 

1  c  onions   (sliced) 0250 

1  t  salt 0003 

V2    t   cayenne 0010 

1  t  drippings 0102 

V4,  t  chili  powder 0020 

Gas  40  minutes 0176 


Cost    $0.1255 

Serves  four  people.  Costs  3  cents 
per  person.  Mix  together  in  a  deep 
frying  pan  and  fry  for  40  minutes, 
stirring  constantly. — Mrs.  J.  DeWitt 
White,   Ridgefield,  Wash. 

Third  Prize — For  the  best  recipe  for 
for  any  hearty  dish  meeting  the  re- 
quirements of  a  real  meat  substitute, 
and  not  of  a  class  already  given  in 
n-euis  Xj8a  ui  }daoxa  's^nu  ao  asaaip 
JO  }139UI  Suiui^iuod  }OU  ui)  >jjoav  Jno 
portions  as  seasonings). 


140 


TELEGRAM  CONSERVATION  COOK  BOOK. 


Spanish  Rice. 

(Entered  for  third  prize.) 

Cost. 
1  c  rice $0.0500 

1  c  chopped  onions 0167 

2  c  cooked  tomatoes 0664 

1  R  T  lard 0188 

1  t  salt 0003 

Va  t  pepper 0010 

2  c  beef  stock  or  water 0000 

Fuel,  1  hour  fir  wood  (%  use)     .0204 

Cost  for  six  persons $0.1736 

Or  less  than  3  cents  each. 

Cook  rice  until  done,  then  fry  rice 
and  onion  in  lard  until  onion  is  a 
light  brown.  Add  tomatoes,  stock, 
salt  and  pepper.  Stir  well  together 
and  bake  in  oven  about  45  minutes. — 
Mrs.  H.  H.  Barnes,  Ridgefield,  Wash. 

Tomato   and   Rice   Curry. 

Cost. 

1  quart  tomatoes $0.1068 

1  t  curry  powder      0083 

y2  c  minced  onions 0125 

1  c  cooked  rice 0080 

1  T  butter 0156 

1  lemon  (juice) 0250 

Gas,   40   minutes 0170 

Cost  for  five  portions $0.1932 

Or  about  4  cents  each. 
To  tomatoes  add  curry  powder;  boil 
15    minutes;    add    onions,    browned    in 


butter,  rice  and  butter,  also  salt  if 
not  already  salted.  Cook  for  15  min- 
utes, add  juice  of  one  lemon  and  serve 
at  once. — Mrs.  Welch. 

Rice  Substitute  for  Meat. 

Cost. 

1  c  dry  rice $0.0312 

Vz   lb.  ripe  tomatoes 0250 

V2  lb.  green  peppers 0500 

%   lb.  onions 0200 

2  T  flour 0018 

1  t  salt 0003 

2  T  butter 0312 

Gas,  1  y2   hours  top 0171 

1  hour  oven 0255 

Serves  six  for $0.2021 

Or  3  2-3  cents  per  person. 

Cook  the  rice  for  V2  hour  in  plenty 
of  salted  water.  Remove  seeds  and 
membranes  from  pepper  and  let  stand 
in  scalding  water  for  a  few  minutes; 
then  chop  peppers  and  onions  quite 
fine,  add  the  tomatoes,  cut  fine,  sprin- 
kle with  the  salt  and  flour  and  mix. 
Add  the  cooked  rice  and  the  melted 
butter  (or  butter  in  bits  on  the  top) 
and  bake  for  an  hour.  The  addition 
of  a  cupful  of  chopped  left-over  meat 
or  any  left-over  thickened  gravy,  is 
an  improvement,  though  quite  unnec- 
essary.— Mrs.  Orrin  E.  Stanley,  2601 
Forty-ninth  street  S.  E. 


Oats  and  Corn  Meal 


Cornmeal    Mush    and    Cheese. 

Cost. 

2  cups  cornmeal  mush $0.0286 

2-3  c  cheese  (grated) 0500 

2  T  drippings  for  frying 0188 

Gas   1/2  hour 0057 

Cost    $0.1031 

Mix  grated  cheese  in  mush  and  re- 
move from  stove.  Cool.  Cut  in  slices 
and  fry  in  drippings. — Mrs.  J.  D. 
White. 

Rolled    Oat   Fritters. 

(Entered  for  third  prize.) 

Cost. 

2  c  rolled  oats   (cooked) $0.0166 

2   T  cheese 0094 

1  T  sugar 0024 

%  c  bread  crumbs 0075 

1    egg    0417 

1  T  lard  for  frying 0156 

Fuel,  gas,  15  minutes,  top 0028 

Cost  for  fritters $0.0960 

Makes   12   fritters. 

To  cooked  oats,  warm,  add  grated 
cheese,  sugar,  bread  crumbs  and  well 
beaten  egg.  Drop  by  spoonfuls  on 
griddle,    fry   brown   and   turh.     Serve 


with    syrup.      Excellent    for    luncheon 
or  supper. — Mrs.  F.  N.  Taylor. 

(This  is  an  ideal  recipe  to  save  left- 
overs and  fats,  and  so  easily  pre- 
pared.) 

Cornmeal  Souffle. 

(Entered  for  third  prize.) 

Cost. 

1  c  milk $0.0300 

1  c  water 0000 

1  t  onion 0005 

1  T  parsley  from   garden 0000 

2  T  cheese 0094 

1  c  cornmeal 0283 

1  t   salt 0003 

2  eggs 0833 

Fuel,  45  minutes  on  gas 0155 

Cost  for  four  people $0.1673 

Or  4  cents  each. 

Put  milk  and  water  in  top  of  dou- 
ble boiler;  when  boiling  stir  in  meal 
and  salt.  Cook  15  minutes.  Add 
cheese,  seasoning  and  egg  yolks. 
Take  from  fire,  fold  in  stiffly  beaten 
whites,  put  in  buttered  pan  and  bake 
30  minutes. — Mrs.  F.  N.  Taylor,  5511 
Fifty-second  avenue  S.  E. 


The  Paper  Read  by  Every  Member  of  the  Family, 
The  Evening  Telegram 


NUTS,    CHEESE,   GRAINS,    PASTES,    EGGS. 


141 


Vegetables 


Escalloped  Potatoes  and  Cheese. 

Put  into  buttered  baking  dish  alter- 
nate layers  of  cheese  sauce  (as  in 
cheese  sauce  and  eggs)  and  cold 
boiled  potatoes  sliced  or  cut  in  dice. 
Cover  with  buttered  crumbs  and  bake. 
— Mrs.  Welch. 

Cheese  and  Corn. 

Cost- 

1  c  chopped  corn $0.0250 

1  c  grated  cheese 0750 

1  T  chopped  green  pepper 0100 

Vt,  c  flour 0038 

1  T  Crisco 0082 

2  c    milk 0536 

1  t  salt 0003 

Vs  t  pepper 0010 

Gas  30   minutes 0128 

Enough  for  3  people  costs. .  .$0.1897 

Portion  for  each  costs  6  cents. 

Melt  the  fat  in  a  pan  and  cook  the 
peppers  until  thoroughly  done.  Put 
milk  in  double  boiler  and  bring  to  the 
boiling  point.  Mix  the  flour  into  a 
smooth  paste  with  a  little  cold  milk 
and  add  the  corn  and  seasoning.  Turn 
into  a  well-greased  baking  dish  and 
bake  in  a  moderate  oven  30  minutes. 
— Mrs.  A.  E.  Estes,  667  Vancouver 
avenue. 

(I  have  not  figured  chopped  green 
corn,  or  chopped  green  peppery,  but  I 
presume  Mrs.  Estes'  figures  are  right 
in  these,  as  her  other  pricing  nearly 
all  was.  I  will  be  glad  to  have  any 
of  you  call  attention  to  any  mistake 
in  pricing  or  figuring  that  appears  in 
my  columns,  as  we  want  our  work 
absolutely  correct  and  reliable,  and 
mistakes  may  creep  in  in  spite  of  the 
utmost  care.) 

Curried  Rice  and  Kidney  Beans. 

(A  meat  substitute.) 

Cost. 

V2    c  rice $0.0040 

1  c  kidney  beans 0875 

V2  c  minced  onion 0125 

4  T  grated  cheese 0450 

1  T  salt 0008 

%  t  pepper 0021 

1  t  curry  powder 0083 

Vs  t  (dash)  paprika 0016 

1   T  drippings    (sausage   or   ba- 
con)      0102 

Gas  for  cooking  rice   V2  hour...     .0057 
Gas  for  cooking  beans  3  hours 

(simmerer) 0120 

Gas    for    cooking    onion,    curry, 

etc.,    15   minutes 0028 

Will  serve   6   persons   for ....  $0.1925 

Or  3%  cents  a  portion. 

Cook  beans  over  night;  boil  in  4 
quarts  of  fresh  boiling  water,  to 
which  has  been  added  1  t  salt;  cook 
until  tender,  which  varies  from  2  to  8 
hours.  Drain  and  keep  in  double 
boiler  on  back  of  stove  or  over  sim- 
merer.   Cook  rice  as  usual  with  1  tea- 


spoonful  salt.  Put  drippings  in  fry- 
ing pan,  add  onion,  fry  but  do  not 
brown.  Mix  curry  powder  with  V2 
cup  of  cold  water.  Add  to  onion,  boil 
until  It  thickens  slightly.  Add  salt, 
pepper  and  paprika  to  season,  then 
add  grated  cheese.  Cook  but  a  few 
minutes  longer  or  cheese  will  be 
stringy.  Place  beans  in  center  of 
platter,  rice  around  the  edge  and 
where  they  meet  the  onion  and  curry 
sauce.  Sprinkle  rice  with  paprika, 
garnish  with  parsley. — Mrs.  H.  C. 
Fixott. 

Corn  and   Cheese  Souffle. 

Cost. 

1  c  corn,  chopped $0.0500 

1  c  grated  cheese 0750 

3  eggs 1440 

1  T  butter 0156 

1  T  chopped  green  pepper 0200 

V4,   c  flour 0036 

2  c  milk 0535 

V2  t  salt 0002 

Gas  V2  hour 0128 

Cost  for  four  portions $0.3747 

Or  9%  cents  each,  counting  cost  of 
corn  in  own  garden. 

Melt  the  butter  and  cook  the  pep- 
per thoroughly  in  it.  Make  a  sauce 
of  the  milk,  flour  and  cheese;  add  the 
corn,  cheese,  yolks  and  seasoning;  cut 
and  fold  in  the  egg  whites  beaten 
stiffly,  turn  into  buttered  baking  dish 
and  bake  in  moderate  oven  30  min- 
utes.— Mrs.  Welch. 

Escalloped  Peas  with  Cheese. 

1  can  peas $0.2000 

1   pint  milk 0535 

1  a  salt 0003 

Vs  t  pepper 0010 

1    T    butter 0156 

4  crackers  (crumbs ) .      .0100 

J4    lb.  cheese  diced 0750 

1  lb.  bacon  fried  and  diced 0600 

Gas  1  hour 0255 

Cost  of  dish $0.4409 

Paying  for  peas  canned  from  gar- 
den. 

Heat  the  peas,  make  a  gravy  of  the 
milk,  salt,  pepper  and  butter.  Butter 
a  baking  dish  and  put  in  layer  of 
peas;  sprinkle  with  cracked  crumbs, 
repeat,  and  on  top  put  layer  of  diced 
cheese  and  fried  bacon;  put  in  oven 
and  bake  till  brown. — Mrs.  Welch. 

Scalloped  Cheese  and  Hominy. 

Cost. 

3  c  lye  hominy $0.0750 

V2    lb.   grated  cheese 1500 

3    c   milk 0804 

3  T  Crisco 0246 

3  T  wheat  flour 0027 

1    t   salt 0003 

Vs  t  pepper 0010 

Gas  30   minutes 0128 

Enough  for  four  people  costs  $0.3468 


142 


TELEGRAM  CONSERVATION  COOK  BOOK. 


Portion    for    each    costs    about    8% 
cents. 

Rub  a  baking  dish  with  Crisco  and 
put  in  a  layer  of  hominy  and  sprinkle 
it  with  cheese.  Continue  this  way  un- 
til all  the  hominy  and  cheese  is  used, 


and  pour  over  this  a  sauce  made  of 
the  milk,  Crisco,  wheat  flour  and  the 
salt  and  pepper.  Bake  in  a  moderate 
oven  for  30  minutes. — Mrs.  A.  E. 
Estes. 


Eggs 


Eggs  and  Rice. 

Cost. 

6    eggs $0.2750 

1   T    butter 0156 

1  T  flour 0009 

1   c   milk 0268 

1  t   salt 0003 

2  c  boiled  rice 0016 

%  t  pepper 0010 

Heat   on   stove    20    minutes    (% 

use)    0048 


.$0.3260 


For  four  people  costs.  . . 

Or  8  cents  each. 

Boil  hard  six  eggs,  cut  in  halves 
and  make  a  white  sauce.  Take  a  ta- 
blespoonful  of  butter,  1  of  flour  and 
a  cupful  of  milk.  Season  with  salt 
and  pepper,  cook  together  and  heat 
eggs  in  this.  Have  ready  two  cupfuls 
boiled  and  seasoned  rice.  Press  this 
into  a  round  mold.  Turn  it  out  on  a 
hot  dish  and  fill  the  center  with  the 
eggs  and  sauce.  Garnish  with  pars- 
ley.— Mrs.  Minard. 

(Here  you  can  boil  the  eggs,  cook 
the  rice  and  make  the  white  sauce  all 
at  the  same  time  with  the  same  fire — 
one  advantage  of  using  wood  fuel.) 

Eggs    Curried. 

Cost. 

4  eggs   (preserved) $0.1200 

1  T  butter 0156 

y2  cup  skim  milk 0032 

1  t  curry  powder 0083 

Vz    t  salt 0002 

y8    t  pepper 0010 

It  flour    0003 

1  cup  dry  rice 0032 

Wood  heat  1  hour,  %  heat 0143 

Serves  8  people  at  a  cost  of.  .$0.1949 

Or  2V2   cents  each. 

Melt  butter,  add  flour,  curry  pow- 
der and  milk,  simmer  gently  V2  hour. 
Have  eggs  hard  boiled,  cut  into  quar- 
ters. Put  them  into  pan,  add  salt  and 
pepper  and  heat  thoroughly.  Pile  on 
center  of  hot  dish.  Have  rice  thor- 
oughly cooked  and  drained  and  serve 
it  as  a  border. — Mrs.  Shand. 

Baked  Eggs   with   Cheese. 

Cost. 

4  eggs   $0.1866 

1  c  cheese 0750 

1  c  fine  crumbs .' 0150 

%  t  salt 0001 

A  few  grains  cayenne  pepper.  .      .0001 
Gas,    %    hour 0128 

■  Cost  for  four  portions $0.2896 

Break  the  eggs  into  a  buttered  bak- 
ing dish  or  ramekins  and  cook  in  hot 
oven  until  they  begin  to  turn  white 
around    the    edges.      Cover    with    the 


mixture  of  crumbs,  cheese  and  sea- 
sonings. Brown  in  very  hot  oven. 
Must  be  very  hot  or  egg  will  be 
cooked  too  much  by  time  the  cheese 
is  brown. 

Baked  eggs  are  very  nice  prepared 
this  way,  leaving  out  the  cheese  and 
dotting  with  bits  of  butter  instead. — 
Mrs.  Lulu  M.  Welch,  1351  East  Lincoln 
Street. 

Creamed   Cheese  and   Eggs. 

Cost. 

1  c   milk $0.0268 

2  T  flour 0018 

2  T  cheese 0200 

V2    t   salt 0002 

%  t  pepper 0010 

3  hard-boiled  eggs 1250 

4  slices   toast 0150 

Gas   15   minutes 0064 


Cost  for  four  portions $0.1962 

Or  5  cents  each. 

Make  a  sauce  with  the  flour  and 
milk  and  seasonings.  Add  the  cheese 
and  stir  till  melted.  Chop  the  whites 
and  add  to  the  sauce.  Pour  over  the 
toast,  force  the  yolks  through  a  po- 
tato ricer  Or  strainer,  sprinkle  over 
the  toast  and  serve. 

By  using  4  tablespoonfuls  cheese  in 
above  sauce,  omitting  eggs,  it  can  be 
used  with  macaroni,  then  baked.  Is 
very  good  substitute  for  my  macaroni 
and  cheese  recipe. — Mrs.  Welch. 

Egg-s  with  Tomatoes. 

Cost. 
4   eggs   (50c  a  dozen) $0.1250 

3  whole  tomatoes 0300 

4  slices  of  bread  (%   loaf) 0150 

1  T   butter 0156 

2  T  bread  crumbs 0018 

1  t  salt 0003 

1  T  minced  onion 0016 

1  T  minced  carrot 0010 

1  T  minced  celery 0009 

1   clove   garlic 0001 

1  clove,  2  whole  peppers 0001 

1   bay   leaf 0001 

Small  piece  of  bacon  rind 0200 

1   T  corn   starch 0016 

Fuel,  gas,  20  minutes 0038 

Costs    $0.2169 

And  serves  two  people  for  about  11 
cents   ©£LC*h. 

Cut  one  tomato  in  four  slices,  turn 
in  a  little  milk  and  bread  crumbs  and 
fry  in  a  tablespoonful  of  butter.  Toast 
four  slices  of  bread.  Make  tomato 
sauce  as  follows:  Put  bacon  rind, 
vegetables  and  spices  in  pot  and  fry 
three  or  four  minutes,  then  put  in  two 
tomatoes,  cut  up.  Add  half  cupful  of 
water,  salt,  let  boil  15  minutes,  thick- 


NUTS,    CHEESE,   GRAINS,   PASTES,    EGGS. 


143 


en  with  a  little  corn  starch  and  water, 
and  strain.  Now  poach  four  eggs  in 
salted  water;  put  toast  on  bottom  of 
platter,  the  four  slices  fried  toma- 
toes on  top  of  toast,  then  tl--e  poached 
eggs.  Cover  the  whole  with  tomato 
sauce  and  serve. — Mrs.  Otto  Heyde, 
181  Grover  street. 

Eggs   in   Tomato    Sauce. 

Cost. 

6  fresh   eggs   (60c  dozen) $0.3000 

6  tomatoes,  %   lb.  4c 0600 

1   t  butter 0032 

1   t   salt 0003 

y2    t   pepper 0042 

6  slices  of  bread   ( y2   loaf?) 0300 

1  c  of  milk 0268 

1  T  flour 0009 

Gas,   15   minutes 0028 

Cost    $0.4282 

Take  6  large  tomatoes  and  remove 
the  inside  so  that  each  will  hold  an 
egg.  Place  these  in  a  pan,  put  a  little 
butter  in  the  cavities  and  bake  for 
10  minutes.  Remove  from  the  oven 
and  drop  into  each  case  an  egg  sprin- 
kled with  salt  and  pepper.  Place 
back  in  the  oven  and  allow  to  remain 
till  the  whites  of  the  eggs  are  set. 
This  takes  about  five  minutes.  Serve 
on  slices  of  toast.  Make  a  sauce  of 
the  pulp  that  has  been  removed,  by- 
adding  1  cup  of  milk.  Boil  the  pulp 
and  milk  together,  thicken  with  one 
tablespoonful  flour,  season  with  salt 
and  pepper,  pour  around  the  tomatoes 
and  eggs  and  serve  hot. — Mrs.  G. 
Spencer,  1260  East  Davis  street. 

Egg  Timbales  -with  Tomato  Sauce. 

Mrs.  Oatfield  says  inexpensive  and 
nourishing,  suitable  for  luncheon  or 
dinner,  and  easy  to  digest. 

Timbales.  Cost. 

4  eggs   (50c  dozen) $0.1667 

1  pint  milk 0535 

%   t  salt 0002 

1  saltspoon  pepper 0010 

Onion  juice 0001 

Gas,  medium  oven   %   hour 0128 

Sauce — 

1  lb.  tomatoes 0500 

1  T  flour 0009 

1  T  butter 0156 

%   t  salt 0002 

Vs  t  pepper 0010 

1  bay  leaf ,     .0001 

1  onion  (V2c) 0125 

Gas  for  cooking,  1  hour 0114 

Cost  for  6  cups $0.3260 

Cost  for  each  about  5  cents. 

Beat  the  eggs  with  Dover  beater 
slightly,  gradually  add  the  milk,  then 
seasoning  and  pour  into  slightly 
greased  molds  or  cups.  This  quantity 
makes  six  timbales.  Set  in  pan  of 
water  and  bake  in  moderate  oven  for 
about  20  minutes  or  until  firm. 

Meanwhile  simmer  tomatoes  and 
seasoning,  blend  butter  and  flour  in 
fry  pan,  then  strain  in  the  tomatoes, 
cooking  until  smooth  and  of  the  de- 
sired thickness.     Turn  timbales  on  a 


warm  platter,  pour  sauce  around 
them  and  garnish  with  parsley  sprays. 
This  is  a  delicious  dish  and  has  the 
added  merit  of  being  suitable  for 
children.  Serve  with  baked  potatoes 
and  a  green  salad,  as  lettuce. — Mrs. 
John  Oatfield,  Milwaukie,  Or. 

Egg    Croquettes. 

Cost. 

4  eggs    (55c  dozen) $0.1400 

y2   c  milk 0134 

1  T  flour 0009 

1  t  onion 0005 

1  t  parsley   (garden) ..      .0000 

l/2    t.  salt 0001 

4  crackers 0160 

Gas,    V2    hour 0057 

Cost  to  serve  four  people.  .  .  .$0.1766 

Or  Ay%  cents  each. 

Boil  3  eggs  until  hard  and  chop 
them.  Cook  milk,  onion,  parsley  and 
flour  until  thick,  and  add  chopped 
eggs.  Cool,  beat  1  egg  and  crushed 
cracked  crumbs.  Add  to  mixture, 
form  in  balls  and  fry  in  drippings. — 
Mrs.  J.  D.  White,  Ridgefield,  Wash. 

Scalloped  Eggs. 

Cost. 

6    eggs    $0.2400 

1  T  Wesson  oil 0057 

1  c  cracker  crumbs 0300 

y2    t   salt 0002 

Vs  t  pepper 0010 

1  T  lemon  juice  (1  lemon) 0200 

1    c    milk 0268 

Gas,   20   minutes 0085 

Less  than  1  quart  costs $0.3322 

Boil  hard  6  eggs,  put  through  meat 
grinder,  grease  casserole  and  sprinkle 
bottom  with  cracker  crumbs;  alter- 
nate eggs,  salt  and  pepper,  few  drops 
of  lemon  juice  and  few  drops  Wesson 
oil,  putting  in  layers  with  cracker 
crumbs  between  and  on  top,  add 
enough  sweet  milk  to  almost  cover; 
bake  20  minutes. — Mrs.  H.  Latimer. 
(Rather  expensive  for  these  times). 

Eggs  in  Cream  Sauce. 
Mrs.  Hembree  says:  I'm  coming  in 
to  the  circle  again,  as  I  think  you 
would  like  the  method  I  have  of  serv- 
ing eggs,  when  they  are  high,  as  well 
as  when  the  price  is  low,  as  it  takes 
so  few — and  we  like  it  even  better 
than  meat  occasionally.  It  is  also 
prepared  very  quickly,  and  is  a  favor- 
ite dish  with  us. 

Cost. 

4  eggs,  at  55c  dozen $0.1833 

1  T  butter 0156 

hi  T  salt 0001 

Dash  of  red  pepper 0001 

Parsley  out  of  garden 0000 

1   pint  milk 0600 

Fir  fuel,   %  heat,  15  minutes...      .0051 

Cost  to  serve  5  or  6  people.  .$0.2486 
Or  about  4  cents  each. 
Cut  the  hard-boiled  eggs  in  slices, 
season  and  pour  over  this  cream  sauce 


144 


TELEGRAM  CONSERVATION  COOK  BOOK. 


made  by  stirring  a  tablespoonful  of 
flour  into  a  tablespoonful  melted  but- 
ter till  smooth.  Add  the  milk,  stir- 
ring till  right  consistency.  Then  pour 
over  the  eggs;  garnish  with  fresh 
parsley,  cut  fine,  which  also  greatly 
adds  to  the  looks. — May  S.  Hembree, 
194    Boundary  avenue. 

Beauregard  Eggs. 

Cost. 

5  eggs   (fresh) $02290 

1  T  butter 0156 

1  T  flour 0009 

1   c   milk 0286 

y2    t   salt 0002 

%   t  (or  less)   pepper 0010 


Gas,  10  minutes   (top) 0019 

Cost    $0.2754 

Hard  boil  five  eggs,  separate  whites 
and  yolks.  Chop  the  whites  very  fine 
and  chop  the  yolks,  keeping  them  sep- 
arate. Put  1  tablespoonful  butter  and 
1  tablespoonful  flour  in  a  saucepan, 
mix,  and  add  half  pint  milk.  Stir  un- 
til boiling.  Add  half  teaspoonful  salt 
and  1  saltspoonful  pepper  and  the 
whites  of  eggs.  Stir  this  until  it  just 
reaches  the  boiling  point  and  pour 
over  nicely  toasted  bread.  Put  the 
yolks  of  the  egg^  over  the  top  and 
dust  with  salt  and  pepper  and  serve. 


Additional  Recipes 


Meats 

Beef  and  Veal 

Mutton  and  Lamb 

Pork 


Beef,  Veal,  Mutton,  Lamb   and   Pork 

Saving  Meat. 


A  Quarter  of  Beef — 

To  select  good  beef 

To  cut  up  a  quarter  properly 

To  keep  beefsteak  raw 

Half  a  Hog — 

To  cut  up  half  a  hog  properly 

How  to  use  each  part 

To  dry-salt  and  smoke  pork 

To  cure  hams  in  brine 

To  make  sausage 

General  Remarks — 


To  make  corned  beef 
To  can  beef 


To  keep  sausage  or  pork  steak  raw 
To  keep  sausage  or  pork  steak  cooked 
To  pickle  souse 
Jellied  souse 


Meat  prices 
How  to  cook  meat 

How  to  choose  and  care  for  meat 

Beef- 

To  roast  beef 

Beef  Ragout 

Casserole 

Boiled  with  noodles 

Pot  roast 

Beef  roll 

Beefsteak,  to  fry,  to  bake 

Cooked  with  vegetables 

Southern  style 

Hamburger  steak 

Fried 

In  loaf 

In  pudding 

Cold  boiled 

Jellied 

Veal- 

Roast  veal 

A  roast  veal  combination  recipe 

Veal  pie 

Fricassee 

Cutlets 

Steak 

A  stewed  veal  combination  recipe 

Veal  and  rice 

Mutton— 

To  stuff  a  leg  of  mutton 
Breast  of  mutton 
Sheep's  head 

Mutton  stew 

Pot  roast 

Pie  with  olives 

Lamb — 

Casserole 
Roast 

Breaded 
Lamb  chops 

Pork- 

Roast 
Meat  balls 
Salt  pork 

Mock  duck 
Ham  puff 

Left  Overs — 

Frittadilla 
Croquettes 

Hash 

Meat  Substitutes  as  a  Health  Necessity. 


Saving  Meat 


(From  the  editorial  page  of  the 
Evening   Telegram.) 

I  have  often  spoken  of  making  a 
special  effort  to  save  meat  for  our 
soldiers  and  their  allies,  but  I  want 
to  say  a  little  more  about  it,  as  I  feel 
that  women  as  a  whole  do  not  under- 
stand just  the  way  this  matter  stands 
for  us  in  our  homes,  and  I  want  to 
tell  you  how  it  seems  to  me.  We 
all  know  how  it  is  when  unexpected 
company  comes  in  just  at  meal  time, 
and  a  quiet  word  is  passed  around 
to  the  family  to  "go  light  on  the 
meat."  It  is  just  the  same  exactly 
now,  only  "the  family"  is  the  whole 
big  United  States.  Some  of  us  get 
confused  on  the  issue  before  us  be- 
cause it  is  put  in  such  big  terms — 
like  these  billions  of  dollars  in  loans 
and  appropriations  they  write  of  so 
easily  in  the  papers.  The  amount  is 
so  large  it  staggers  and  bewilders  us, 
and  it  doesn't  seem  to  apply  to  our 
little  home  in  the  suburbs  at  all.  But 
it  all  does  apply  to  us  as  to  all,  "we 
the   people  of  the   United   States." 

Let's  put  it  that  these  ally  friends 
of  ours,  who  are  and  have  been  for 
years,  standing  between  us  and  the 
cruelty  and  rapacity  of  Germany  are 
in  sore  straits — they  need  our  help 
and  our  generous  self-denial  that  we 
may  be  able  to  send  food  to  them.  Of 
all  the  states  in  the  union,  the  old 
Oregon  Country  has  always  been 
justly  famous  for  its  free-handed 
hospitality.  Suppose  a  brave  band  of 
friends  with  our  own  sons  among 
them  who  had  been  fighting  to  de- 
fend our  property  from  flames,  or  our 
lives  from  assassins,  came  to  our 
ranch  home,  utterly  worn  out  and  ex- 
hausted by  the  conflict,  and  asked 
us  for  our  meat  to  give  them  new 
strength  to  fight  on  and  on  for  us 
and  our  interests,  just  as  much  as 
for  their  own,  could  we,  of  the  big- 
hearted,  hospitable  West,  say  to 
them,  "No,  we  are  used  to  eating  a 
certain  quantity  of  meat  ourselves 
each  day,  and  we  feel  we  do  not  care 
to  give  it  up.  We  are  sorry  you  need 
it,  but  you  can't  get  it  from  our  self- 
sacrifice." 

"Lives  there  a  man  with  soul  so 
dead?" — lives  there  a  woman  of  the 
big,  warm-hearted  West,  who  would 
not  most  gladly  give  all  she  could  to 
the  needs  of  these,  our  sons,  and 
brave  friends,  who  are  in  sore  straits 
for  food,  nearly  exhausted  with  the 
years  of  conflict?  Did  you  ever  try 
to  imagine  yourself  and  your  family 
as  living  in  France  instead  of  here. 
Row  would  we  be  feeling  about  these 
things  now  if  we  had  happened  to 
have  been  born  there  and  suffered  as 
these  women  have?  There  really  is 
not  enough  for  us  all  to  have  plenty; 


our  government  assures  us  of  that. 
There  are  just  so  many  animals  in 
the  country,  "just  enough  to  go 
round"  for  our  own  folks,  so  we  must 
get  along  with  less  than  we  want  if 
we  leave  a  good  share  for  those  who 
are  fighting  our  battles  and  enduring 
all  kinds  of  deprivations  and  hard- 
ships for  us.  Let  us  just  leave  it  the 
way  we  began.  These  friends  have 
come  in  unexpectedly,  and  are  very 
hungry  and  worn.  Let's  pass  the 
word  along  to  all  the  big  family  of 
humanity  around  us — "Family,  go 
light    on   meat." — Aunt    Prudence. 

WHAT  TO  BE  DONE  WITH  A  QUAR- 
TER  OF   BEEF. 

Dear  Friends:  Perhaps  some  of  you 
may  live  in  the  suburbs  and  keep  a 
pig  which  you  intend  to  have  killed 
this  fall  for  your  winter  meat,  or 
perhaps  some  friend  may  give  you  a 
piece  of  venison,  or  a  big  fish,  etc., 
which  is  more  than  you  can  eat  fresh; 
or  perhaps  you  would  like  to  be 
really  thrifty  and  prepared  for  win- 
ter war  prices,  and  would  like  to  buy 
a  quarter  of  beef  and  cut  it  up  and 
"put  it  down"  for  winter  use.  If  you 
have  a  large  family  it  will  surely  pay 
you  to  do  this.  I  know  whereof  I 
speak,  for  I  have  taken  care  of  many 
a  quarter  of  beef  and  the  whole  of 
many  hogs  on  an  Oregon  ranch,  as 
well  as  from  my  girlhood  up,  in  the 
East.  These  recipes  I  give  have 
come  across  the  continent  and  been 
in  our  family  for  two  generations. 
1  will  copy  them,  as  I  have  them 
written,  after  telling  you  just  how  I 
would  proceed  from  the  first. 
Preserve   a   Quarter  of  Beef. 

Select  beef  which  has  a  clear 
cherry  red  color  when  exposed  a  few 
moments,  meat  marbled  throughout 
with  fat  which  is  light  straw  color. 
When  meat  pressed  by  the  finger 
rises  up  quickly  it  is  prime,  but  if 
the  dent  disappears  slowly  or  re- 
mains it  is  inferior.  Inferior  meat  is 
from  old  or  ill-fed  animals  and  has 
a  coarse,  skinny,  yellow  fat  and  a 
dark  red  lean.  Ox  beef  is  the  sweet- 
est and  most  juicy  and  most  econom- 
ical. 

You  can  buy  either  a  fore  or  hind 
auarter  of  beef — or  a  smaller  piece — 
but  it  will  cost  you  much  more  in 
proportion.  The  fore  quarter  is 
cheaper,  as  it  contains  less  choice 
meat,  but  it  is  probably  as  good  for 
the  way  we  will  preserve  it.  For 
cutting  up  we  need  a  very  sharp, 
pointed  butcher  knife  and  a  meat 
saw.  First,  lay  the  fore  quarter  on 
a  clean  table  with  the  inner  side  up. 
You  will  not  have  the  head,  so  begin 
by  sawing  and  cutting  the  meat 
straight   across   the   ribs,    about    one- 


148 


TELEGRAM  CONSERVATION  COOK  BOOK. 


third  of  the  way  down  from  the 
backbone.  This  will  come  out  just 
about  the  shoulders,  leaving  an  upper 
one-third    and    a    lower    two-thirds. 

Next,  cut  your  lower  larger  two- 
thirds  across  near  the  middle,  just 
back  of  the  shoulder. 

Next  cut  the  inside  piece  you  have 
just  cut  off  (the  piece  you  have  cut 
off  the  shoulder)  in  two  parts 
lengthwise,  calling  the  upper  piece 
(1)  the  "rib  piece,"  for  boiling  or 
corning;  the  lower  piece  (2)  is  the 
"plate"  piece  for  corning  only. 

Now  cut  off  crosswise,  close  to  the 
leg,  the  "plate"  piece  attached  to  that 

(3)  and  this  is  the  best  piece  for 
corning. 

Next  saw  the  leg  in  two  crosswise 
about    the    middle;     the    lower    piece 

(4)  is  the  "shank,"  good  for  soups 
and  stews.  You  can  boil  this  slowly 
for  a  long  time  till  it  is  perfectly 
tender,  and  can  the  stock  for  soup 
stock  in  winter,  and  the  meat  for 
hash,  meat  balls,  beef  loaf,  etc.  The 
upper  shoulder  (5)  is  better  meat,  and 
I  would  cook  slowly  a  long  time  and 
can  it.  (See  Cold  Pack  Canning  and 
recipes  below.) 

Now  we  have  disposed  of  the  lower 
two-thirds  of  our  quarter.  The  upper 
one-third  we  have  left  is  the  choicest 
part  and  contains  our  roast  or  beef- 
steak. Cut  your  piece  in  two  cross- 
wise (a  little  more  towards  the  mid- 
dle of  the  beef  than  the  exact  center). 
Your  piece  which  would  be  nearest 
the  middle  of  the  whole  beef  is  your 
choicest  meat  (6)  and  is  the  rib  roast, 
to  be  cooked  and  canned,  or  can  be 
cut  across  carefully  and  put  down 
raw    (see   recipe)    for  rib   beefsteak. 

Now,  cutting  the  last  piece  in  two 
crosswise,  we  have  (7)  the  chuck 
rib  roast  to  be  canned,  and  (8)  the 
neck  piece  for  corning. 

I  have  not  space  to  describe  the 
hind  quarter,  but  it  is  much  the  same, 
in  reverse  order.  Of  course,  all  the 
choice  expensive  beefsteak  is  in  the 
hind  quarter,  in  the  part  next  the 
back,  between  the  rump  and  the  cut 
edge,  These  are  called  in  order,  rump 
steaks,  sirloin  and  porterhouse.  The 
rump  (above  leg,  back  end)  is  best 
corned.  Below  it  are  the  round  steaks, 
I  would  put  up  raw  (see  recipe).  The 
leg,  stew  for  soups,  and  the  lower  in- 
side pieces  use  for  corning  or  dry- 
ing. If  you  can  afford  to  buy  this 
much  meat  at  once,  and  have  good 
strong  help  to  cut  it  up  and  take  care 
of  it,  you  will  make  a  very  great  sav- 
ing in  your  meat  bill  and  have  good 
wholesome  meat  always  ready-to- 
hand  in  winter,  ready  for  any  emer- 
gency without  having  to  run  to  the 
coiner  meat  market.  Here  are  my 
i ecipes: 


To  Can  Meat. 

Cook  any  fresh  meat  till  perfectly 
tender,  slowly  and  a  long  time,  till  it 
falls  from  the  bones.  Remove  all 
bones.  Pack  tightly  in  a  sterilized 
glass  fruit  can.  You  must  have  sea- 
soned the  meat  as  for  the  table  with 
salt  and  pepper,  and  cooked  it  down 
till  there  is  very  little  juice  left.  Press 
the  hot  meat  down  tight  and  fill  clear 
to  the  neck  of  the  can.  Then  fill  up 
the  neck  to  overflowing  with  the  boil- 
ing juice  and  seal  tight  with  sterilized 
top  and   rubber. — Aunt  Mary  Newton. 

To  Keep  Raw  Beefsteak. 

Cut  in  slices  for  the  table.  Re- 
move all  bones  (or  at  least  all  large 
bones)  but  put  the  marrow  back  in 
the  crock.  Season  good  with  salt  and 
pepper  on  both  sides  to  make  ready 
for  the  table.  Try  to  sprinkle  it  even- 
ly all  over.  Pack  very  tight  in  a 
stone  crock  to  exclude  all  the  air. 
Then  boil  up  a  thick  cloth  (at  least 
four  thicknesses  of  cheesecloth)  in  a 
strong  brine  and  wring  out  when  cool, 
and  put  over  the  steak.  Be  sure  to 
tuck  in  all  corners  to  keep  the  air 
out.  If  the  cloth  gets  dry  boil  it  up 
as  before  and  put  back  on.  It  must 
be  damp  and  cover  meat  all  over. — 
Aunt  Mary  Newton. 

For  Corned  Beef  or  Dried  Beef. 

Pack  the  meat  in  big  crock,  keg  or 
barrel,  cutting  it  up  in  convenient 
pieces  to  use,  and  putting  what  you 
wish  for  dried  beef  on   top. 

For  100  pounds  of  beef  use  9 
pounds  of  salt,  4  pounds  sugar  (or  1 
quart  molasses)  and  4  ounces  salt- 
peter, to  6  gallons  water.  Boil  to- 
gether, skim,  and  turn  over  the  meat 
either  hot  or  cold.  Keep  meat  under 
brine. 

In  10  or  12  days  take  out  the  pieces 
you  wish  to  dry,  cut  them  in  conven- 
ient sizes,  put  string  through  one  end 
and  hang  to  dry  behind  the  kitchen 
stove,  being  sure  the  pieces  do  not 
touch  each  other.  Turn  and  dry  em 
hard  as  you  wish.  Some  smoke  meat 
for  drying  instead  of  corning  it. — 
Mother's   recipe. 

In  case  you  wish  to  keep  much 
beefsteak  for  a  long  time,  it  is  best 
to  use  the  salt,  sugar  and  saltpeter 
in  the  proportions  just  given  (leav- 
ing out  the  water.)  Sprinkle  the  bot- 
tom of  a  large  jar  with  salt.  Lay  in 
your  steak,  sprinkle  the  mixture  over 
it  evenly  and  proceed  to  fill,  trying 
to  pack  down  solid  in  corners  and 
using  no  water.  Put  mixture  on  top, 
and  above  it  a  weighted  plate  filling 
in  solidly.  This  will  keep  25  to  30 
pounds  of  meat  perfectly  a  long  time. 
Take  out  as  wanted  and  fry. — Moth- 
er's  recipe. 


SAVING   MEAT. 


149 


Beef  Suet.- — Before  cutting  up  your 
quarter  of  beef,  remove  all  the  suet, 
and  add  to  this  any  superfluous  fat 
you  find  in  cutting  up  the  meat.  Chop 
or  grind  this  up,  and  put  in  a  granite 
kettle  on  the  back  of  the  stove  to  try 
out  slowly.  You  can  pour  off  the  first 
fat  that  accumulates  for  your  best 
shortening,  and  then  let  your  scraps 
get  quite  brown  before  you  press  out 
the  fat  from  them  through  the  col- 
ander with  a  wooden  potato  masher. 
This  last  fat  will  do  for  frying  po- 
tatoes, etc.  Or,  suet  will  keep  sweet 
for  some  time  if  immersed  in  flour. 

WHAT  TO   DO   WITH  HALF   A  HOG. 

Dear  Friends:  Today  we  have  half 
a  hog  to  dispose  of  for  winter.  So 
many  letters  are  coming  in  from  the 
country  that  I  know  this  advice  will 
be  read  by  many  who  already  under- 
stand it  all  perfectly,  but  there  are 
many  city  people  who  don't  and  who 
need  to  practice  the  great  economy 
of  putting  down  their  own  pork  this 
winter,  so  I  shall  write  very  fully 
and  plainly  for  their  benefit. 

"W  hen  a  hog  is  butchered  it  should 
hang  a  day  or  two  before  it  is  used. 
Then  you  will  have  the  head  to  make 
into  head  cheese;  the  liver  to  fry  at 
once;  the  heart  and  tongue  to  boil, 
or  to  add  to  your  head  for  head 
cheese,  and  the  lard  to  try  out.  I 
would  try  the  leaf  lard  out  sepa- 
rately (as  described  yesterday  for 
suet)  and  put  that  away  in  pails  for 
my  best  company  pies,  etc.,  and  then 
try  the  lard  from  the  intestines  and 
the  extra  fat  that  you  cut  off  in 
putting  down  your  meat,  out  by  it- 
self for  ordinary  use.  Lard  costs 
about  as  much  as  pork,  so  don't  eat 
more  fat  with  your  pork  than  you 
wish,  but  fry  it  out  into  lard.  It  will 
keep  finely  if  well  covered  and  set 
in  a  clean,  cool  place. 

Now  you  have  your  half  pig  be- 
fore you,  on  a  clean  table,  inside  up, 
with  your  sharpened,  pointed  butcher 
knife  and  meat  saw  at  hand. 

First,  I  would  cut  the  half  hog  in 
two  crosswise  near  the  middle,  for 
convenience  in  handling.  As  you  ex- 
pect to  cut  the  meat  all  up,  just  the 
order  in  which  you  do  so  doesn't 
make  much  difference,  but  it  would 
probably  be  handier  to  cut  the  fore 
quarter  in  two  now  but  cutting  across 
the  ribs,  about  the  middle  of  the 
quarter,  cutting  up  over  and  neatly 
around  the  shoulder.  If  you  want 
more  bacon  cut  higher;  if  you  rather 
have  more  pork  for  sausage,  or  to 
fry  or  boil  and  put  down,  cut  lower. 


Now  trim  out  the  meat  in  front  of 
the  shoulder,  and  below,  around  to  the 
back,  and  put  this  piece  in  a  pan  for 
sausage   meat. 

Next  trim  out  the  shoulder  care- 
fully behind,  trimming  it  nice  and 
smooth  and  putting  all  scraps  in  the 
sausage  pan. 

Now  saw  off  the  feet  and  put  in 
water  to  be  cleaned  for  pickled  souse, 
and  the  shoulder  is  ready  to  cure  for 
smoking. 

Trim  the  ham  out  carefully  in  the 
same  way,  putting  all  scraps  with 
the  sausage,  and  cut  the  remaining 
back  piece  across  crosswise  as  before. 
These  lower  pieces  are  your  bacon 
and  salt  pork,  and  if  your  hog  was 
large  should  be  cut  again  in  pieces 
easy  to  handle.  Put  the  hams,  shoul- 
ders and  bacon  now  to  salt  by  one  of 
the  methods  described  below  (I  pre- 
fer the  dry  salt  method  myself),  and 
continue  the  process,  taking  care  to 
follow  the  recipe  exactly,  and  you  will 
have  no  trouble.  You  can  easily  make 
a  smokehouse.  A  big  drygoods  box, 
made  tight  except  vent,  and  set  up 
high,  with  slow  fire  in  old  stove  be- 
low and  smoke  carried  to  the  box  by 
pipe  will  do.  We  used  such  a  con- 
trivance once  with  good  results.  Or 
if  you  wish  you  can  get  your  butcher 
to  smoke  the  hams,  shoulders  and 
bacon,  after  you  have  them  ready 
pickled  for  him,  for  a  very  reason- 
able sum.  If  you  do  this  mark  the 
meat  with  white  twine  some  way  so 
you  will  know  your  own. 

We  now  have  all  our  choice  pork 
steak  from  along  the  back  waiting 
to  be  taken  care  of.  This  you  can 
roast  and  can,  or  stew  and  can  (by 
cold  pack  method.)  I  would  use  the 
poorest  part  for  more  sausage;  cut 
the  sparerib  out  and  cook  it  at  once 
for  dinner,  and  then  cut  your  fine 
tenderloin  up  in  thin  slices,  as  for 
the  table,  and  pack  it  down,  covered 
with  lard,  as  per  recipe  below. 

Now  you  have  the  sausage  to 
grind  (after  removing  all  rind) 
through  the  meat  grinder  and  season 
and  pack  away  (see  recipe),  the 
head  cheese  to  make  (see  recipe)  and 
the  souse  to  clean  and  pickle  (see 
recipe);  and  you  will  find  all  this 
meat  costs  you  less  than  half  it 
would  cost  to  buy  it  at  retail. 

To   Dry-Salt   and   Smoke   Pork. 

Rub  coarse  salt  all  over'  the  meat, 
putting  on  plenty  (too  much  will  not 
hurt  the  meat,  only  waste  salt),  and 
pile  it  up  on  a  shelf  or  table,  or  in  a 
box,  in  a  clean,  cool,  dry  place,  having 


No  Other  Portland  Paper  Meets  the  Home 
Demand  as  Does  The  Evening  Telegram 


150 


TELEGRAM  CONSERVATION  COOK  BOOK. 


meat  covered  with  salt.  Take  the 
meat  out  and  turn  it  once  in  every 
two  or  three  days,  seeing  that  salt  is 
hetween  every  layer  when  put  back. 
Keep  the  hams  on  top,  so  the  weight 
of  the  other  meat  won't  crowd  them 
out  of  shape.  Let  the  meat  lay  in  the 
dry  salt  about  two  weeks,  then  wipe 
off  clean,  put  away  the  salt  pork 
and  smoke  the  rest. 

In  smoking,  use  hardwood  (sweet 
apple  wood  is  the  best),  or  cobs,  but 
never  any  fir  wood  or  any  wood  that 
has  any  pitch  in  it.  Fix  a  smokehouse 
and  hang  the  hams  over  a  small  fire, 
burning  slowly.  Look  after  your  fire 
about  three  times  a  day,  as  needed, 
to  keep  it  going  all  the  while,  and 
smoke  about  8  or  10  days,  depending 
on  how  much  you  like  it  smoked.  (As 
told  by)  Mrs.  M.  A.  Gage,  Pioneer 
Farm,  Stafford,  Or. 

To    Cure   Hams,   Etc.,    in    Brine. 

A  good  old  way:  For  every  ham 
take  V2  lb.  each  of  salt  and  brown 
sugar;  V2  oz.  each  of  cayenne  pepper, 
allspice  and  saltpeter;  mix  and  rub 
well  over  the  hams,  laying  them  in 
the  barrel  they  are  to  be  kept  in,  with 
the  skin  side  down.  Let  them  remain 
a  week,  then  make  a  pickle  of  water 
and  salt  strong  enough  to  bear  up  an 
egg,  add  to  it  %  lb.  sugar  and  pour 
over  the  hams  till  they  are  thorough- 
ly covered.  Let  them  remain  four 
weeks.  Take  out  and  hang  up  to  dry 
at  least  a  week  before  smoking. 

Sweet    Pickle    for    Hams,    Etc. 

For  100  lbs.  meat  use  the  following: 
8  lbs.  salt,  5  lbs.  brown  sugar,  2  oz. 
soda,  1  oz.  saltpeter,  4  gallons  soft 
water.  Mix  all  together  and  put  in 
water,  then  scald,  skimming  as  neces- 
sary, and  pour  over  meat.  Leave  meat 
in  pickle  six  weeks. — Mrs.  O.  C.  At- 
wood,  Benton  Harbor,  Mich. 

Pigs'    Head    Cheese,    My    Own    Recipe. 

Have  the  head  split  in  two.  Cut 
off  and  throw  away  the  end  of  the 
nose,  the  jaw  bone  with  teeth,  and  cut 
out  eyes  and  brain.  Cut  off  ears  for 
convenience  in  cleaning.  Singe  the 
pieces  carefully,  and  then  wash  and 
scrape  and  clean  through  four  or  five 
hot  waters  till  perfectly  clean,  and 
put  on  to  boil  slowly.  A  beef  '.ongue 
or  heart  added  to  it  makes  it  nicer,  as 
it  is  apt  to  be  too  fat  for  many.  The 
pig's  feet  can  also  be  added,  if  de- 
sired to  increase  the  quantity,  or  if 
you  wish  less,  the  pig's  cheeks  (jowls) 
can  be  cut  off  and  salted  and  smoked 
with  the  bacon  and  make  very  good 
smoked  meat. 

Boil  slowly  and  skim  as  any  scum 
rises,  and  keep  adding  water  enough 
to  keep  it  covered.  When  boiled  so 
that  the  flesh  leaves  the  bones,  take 
it    from    the    water    with    a    skimmer 


into  the  chopping  bowl.  Pick  over 
carefully  to  remove  every  particle  of 
bone,  and  either  chop  the  meat 
coarsely  or  pick  it  to  shreds  with  the 
fingers  (I  prefer  the  latter,  as  it 
holds  together  better.) 

Add  salt  and  pepper  to  taste  and 
sage,  if  desired.  Spread  a  cloth  over 
the  colander  or  steamer,  put  the  meat 
in  after  mixing  thoroughly,  fold  the 
cloth  closely  over  it,  lay  a  weight  on 
it  so  that  it  may  press  the  whole 
surface  equally  (flatirons  or  a  stone 
on  top  of  a  plate  the  right  size-answer 
nicely.)  If  the  meat  is  desired  lean, 
use  a  heavy  weight,  if  fat  use  a  light- 
er one.  When  cold,  remove  and  keep 
in  a  cold  place  until  eaten.  Will  keep 
two  or  three  days. 

Or  you  can  pack  your  hot  meat,  af- 
ter seasoning,  into  sterilized  glass 
cans,  pour  over  it  the  boiling  water 
it  was  cooked  in  and  seal,  and  it  will 
be  fine  in  winter. 

To   Make    Sausage. 

For  every  12  pounds  meat,  take  1 
teacup  salt,  1%  cups  pulverized  sage, 
8  even  teaspoonfuls  black  pepper,  2 
tablespoonfuls  ginger,  mix  and 
sprinkle  over  meat  before  grinding. 
Some  add  also  summer  savory.  These 
proportions  and  seasonings  can  be 
varied  to  taste.  Up  to  a  quarter  of 
the  bulk  of  bread  crumbs  can  be  add- 
ed just  before  cooking  if  desired  to 
increase  quantity. 

Some  other  sausage  recipes  and 
proportions — 1  lb.  salt,  Vz  pt.  sage, 
3V&  oz.  pepper.  Mixed  and  scattered 
ovei  40  lbs.  of  meat  before  grinding. 

My  Favorite  Recipe. 

10  lbs.  meat,  4  tablespoonfuls  sage, 
1  tablespoonful  pepper,  4  tablespoon- 
fuls salt. — Mrs.  O.  C.  Atwood,  Benton 
Harbor,  Mich. 

To   Preserve    Sausage   or   Pork    Steak. 

No.  1 — Pack  at  once,  raw,  carefully 
into  stone  crocks  or  jars,  filling  every 
crevice  full.  Then  pour  boiling  lard 
over  the  top  about  an  inch  thick,  and 
keep  in  a  cool  place.  Pork  steak 
should  have  all  bones  removed  and  be 
seasoned  with  salt  and  pepper  and  it 
will  keep,  as  well  as  sausage,  in  this 
manner,  if  you  add  melted  lard  to 
cover  the  top,  every  time  you  take 
any  out. 

However,  after  a  time  for  some  rea- 
son, it  may  not  be  keeping  so  well. 
Watch  it  closely,  and  if  you  fear  it 
may  not  keep  sweet  much  longer,  take 
it  out  and  process  as  follows: 

To   Preserve   Sausage   or   Pork    Steak. 

No.  2. — Make  your  sausage  into 
flattened  balls  as  for  the  table  and 
fry  them  about  %  done.  Then  pack 
them  carefully,  and  as  tight  as  pos- 
sible without  breaking   in   your  stone 


SAVING  MEAT. 


151 


crock,  and  pour  over  melted  lard  to 
fill  all  crevices  and  cover  the  top. 
Cover  with  a  plate  and  set  in  a  cool 
place,  and  remove  as  needed,  but  you 
must  heat  lard  up  and  pour  back  each 
time  to  keep  covered  with  lard  as  be- 
fore. 

Pickled  Souse. 
Take  off  the  horny  parts  of  feet 
and  toes,  scrape,  clean  and  wash 
thoroughly,  singe  off  the  stray  hairs. 
Place  in  a  kettle  with  plenty  of  water, 
boil,  skim,  pour  off  water  and  add 
fresh  and  boil  until  the  bones  will 
pull  out  easily;  do  not  bone,  but  pack 
in  a  stone  jar  with  pepper  and  salt 
sprinkled  between  each  layer;  mix 
some  good  cider  vinegar  with  the 
liquor  in  which  they  were  boiled,  us- 
ing 2-3  vinegar  to  1-3  liquor,  and  fill 
up  the  jar.     Take  out  as  wanted. 

Jellied   Souse. 

Second  way:  When  the  feet  have 
boiled  until  perfectly  tender,  remove 
all  the  bones'  and  pack  tight  in  a 
stone  jar,  pouring  liquid  as  above 
over  to  just  cover.  When  wanted  for 
use,  it  will  be  jellied  and  can  be 
sliced  down  cold. 

OUR    PRICES. 

I  have  been  asked  where  we  get  the 
low  prices  we  use  in  our  work  by 
readers,  who  really  want  to  know  as 
a  help  to  economical  living,  and  by 
dealers,  who  ask  in  a  spirit  of  crit- 
icism.   To  all  I  want  to  say  this: 

All  recipes  in  our  work  are  priced 
in  accordance  with  the  lowest  prices 
on  the  Portland  public  market.  In 
Portland,  as  in  all  other  cities,  there 
is  a  wide  range  in  the  prices  which 
the  people  pay  for  food.  This  is  gov- 
erned by  many  considerations,  some 
of  which  are,  first,  difference  in  qual- 
ity. This  applies  especially  in  meats. 
The  high-priced  meats  you  buy  in  the 
suburbs  are  cold  storage  meats,  and 
the  very  choicest  and  tenderest  meat; 
the  meat  you  buy  in  the  market  is 
usually  fresh  killed  by  the  farmers, 
and  perhaps  not  quite  so  choice  meat; 
yet  our  Oregon-grown  meat,  fed  on 
the  rich  pastures  of  the  Willamette 
vallley,  ought  to  equal  any  meat  in 
the  world.  Then,  again,  the  fresher 
meat,  which  has  not  had  time  to 
"ripen"  (or  partially  decompose)  is 
therefore  tougher  than  the  "cured" 
meat,  but  it  is  certainly  as  whole- 
some, and  is  considered  by  some  peo- 
ple to  be  much  more  so.  A  good  cook 
can  prepare  this  meat  so  that  it  will 
be  as  tender  and  palatable  as  the  ex- 
pensive meat,  but  the  inefficient  or 
indolent  cook  is  reduced  to  the  ne- 
cessity of  always  using  "prepared  or 
cured"  meat.  Remember  one  thing 
when  your  butcher  tells  you  that 
cheap   meat   is   inferior  meat,   not   fit 


for  food,  that  we  have  a  rigid  meat 
inspection  in  Portland,  and  if  this 
cheap  meat  was  unfit  for  food  the 
rival  markets  would  soon  see  that  the 
sale  of  it  was  stopped. 

On  the  other  side,  we  must  con- 
sider that  all  this  cheap  meat  is  sold 
for  cash,  and  most  of  it  is  not  deliv- 
ered— you  must  carry  it  home  your- 
selves. Here  we  have  two  big  items 
particularly  the  former.  Those  who 
find  it  so  "handy"  to  order  by  tele- 
phone and  run  monthly  accounts, 
must  remember  that  there  is  alyays  a 
percentage  of  loss  in  all  business 
carrying  charge  accounts,  and  that  in 
order  to  meet  this,  and  make  a  fair 
profit,  all  merchants  who  run  charge 
accounts  must  charge  you  more  than 
those  who  do  not;  but  this  is  not  the 
real  cost  of  the  food — it  is  the  price 
you  pay  for  having  your  account  car- 
ried, like  the  interest  you  pay  on  a 
loan. 

Then  the  careful  handling  and  dis- 
playing and  the  delivering  of  all  gro- 
ceries and  meats  are  expensive.  What 
you  pay  extra  for  this  is  paid  as  you 
would  pay  a  porter  to  carry  a  bas- 
ket for  you;  but  it  is  not  the  real 
necessary  cost  of  the  food.  If  you 
really  wish  to  live  more  economical- 
ly, now  that  the  prices  of  all  foods 
are  mounting  so  high,  take  your  mar- 
ket basket  and  go  down  to  the  public 
market  some  morning  and  buy  some 
meat  and  groceries,  and  see  how  they 
compare  in  quality  and  price  with 
what  you  have  been  paying.  It  is 
surely  an  important  enough  matter, 
so  that  you  should  investigate  it 
yourself  and  not  take  anyone's  word 
for  it. 

HOW   TO    CHOOSE    AND    CARE    FOR 
MEAT. 

In  choosing  meat  it  should  be  firm 
to  the  touch  and  free  from  the  slight- 
est odor.  Beef  should  be  a  bright  red 
and  the  fat  a  rich  cream  white. 

Veal  should  have  a  good  pink  color, 
and  the  fat  should  be  white.  The  calf 
should  never  be  less  than  six  or  eight 
weeks  old.  Younger  veal  is  very  un- 
wholesome. Veal  requires  longer 
cooking    than     either    beef    or    lamb. 

Pork  should  be  selected  with  the 
utmost  care.  Choose  meat  from  a 
young  animal  and  not  too  fat.  Slow, 
thorough  cooking  is  essential. 

Remove  all  meat  from  wrapping  as 
soon  as  it  is  delivered.  It  should  be 
wiped  with  a  clean  cloth — not  washed 
— and  set  in  a  cool  place  protected 
from  insects. — Mrs.  S.  T.  R. 
How  to  Cook  Meat. 

In  considering  the  general  subject 
of  cooking  meats,  authorities  say  that 
heat  does  not  alter  the  chemical  con- 
stituents of  food,  but  when  properly 
applied  aids  digestion;  though  it 
coagulates    and    hardens    albumin,    so 


152 


TELEGRAM   CONSERVATION  COOK  BOOK. 


we  sometimes  say  meats  are  rendered 
less  digestible  by  cooking.  But  heat 
is  necessary  to  remove  the  danger  of 
poisonous  germs,  and  a  slow  moist 
heat  softens  the  fiber  of  meat  making 
it  more  easily  digested.  When  meat 
is  boiled  at  a  gallop  the  connective 
dissolves,  the  meat  falls  from  the 
bones  and  into  strings,  but  the  fiber 
is  not  tender.  Such  boiled  meat  is 
leathery    and    difficult    of    digestion; 


but  meat  slowly  cooked  at  a  tempera- 
ture of  180  degrees  Fahrenheit  be- 
comes tender,  juicy  and  easily  digest- 
ed, and  also  more  easily  masticated. 

Albumin  exists  in  the  juices  of 
meat  as  well  as  in  the  blood,  and  un- 
less the  outside  of  each  piece  is 
coagulated  ("sealed  over")  at  once, 
much  nourishment  is  lost,  but  after 
sealing  it,  a  continued  high  tempera- 
ture is  a  disadvantage. 


Beef 


Roast  Beef. 

I  want  to  tell  you  a  way  I  learned 
to  cook  roast  beef  many  years  ago, 
at  a  cooking  school  conducted  in  con- 
nection with  a  farmers'  institute  in 
the  East,  as  it  made  roast  beef  the 
favorite  meat  for  my  husband  and 
sons. 

Buy  a  rib  roast  of  good  size,  even 
if  the  family  is  small.  A  good-sized 
roast  will  be  so  much  more  juicy  in 
the  center,  and  is  always  good  to 
warm  over,  or  to  eat  cold.  I  do  not 
believe  there  is  any  other  meat  from 
which  we  get  as  much  nourishment 
for  the  money  invested.  We  can  ge.t 
a  good  rib  roast  for  15c  per  lb.,  bones 
and  all,  or  20  cents  per  lb.  rolled.  If 
you  don't  care  to  use  the  bones  for 
soup  the  latter  is  the  cheapest  way  to 
buy  it.  I  weighed  it,  to  be  sure.  But 
I  always  have  mine  rolled  and  bring 
home  the  bones  for  a  vegetable  soup 
to  precede,  and  take  the  place  of  so 
much  meat. 

I  know  many  women  cook  it  as  I 
do,  but  some  don't,  so  I  will  risk 
"carrying  coals  to  Newcastle"  in  de- 
scribing my  process. 

Take  a  sheetiron  dripping  pan  and 
put  it,  clean  and  with  nothing  at  all 
in  it,  over  the  gas  to  heat.  Light  the 
oven,  turning  on  full  heat.  See  that 
your  roast  is  tied  firmly  and  is 
smooth  at  both  ends.  When  the  drip- 
ping pan  is  blue  hot  set  one  raw  end 
of  the  roast  on  the  blue  spot  and  let 
it  sear.  As  soon  as  it  sears  over  it 
will  loosen  up.  Now  turn  it,  and  sear 
the  other  raw  end,  and  after  that  any 
raw  strip  down  the  length  that  may 
not  be  covered  with  the  envelope  of 
fat.  As  soon  as  it  is  all  seared  over 
put  it  in  the  pan  and  immediately  into 
your  hot  oven,  and  let  it  cook  for  a 
few  moments  there,  then  reduce  the 
heat  just  enough  so  that  it  does  not 
burn,  and  yet  the  oven  is  hot  enough 
to  keep  any  juice  from  escaping.  Turn 
it  occasionally  and  let  it  bake  15  or  20 
minutes  to  the  pound,  depending  on 
whether  you  like  it  rare  or  well  done. 
Serve  on  hot  platter,  garnish  and  send 
to  the  table  just  as  it  is.     Use  no  salt. 


no  pepper,  no  butter,  no  flour,  no 
water — absolutely  nothing  but  meat 
and  heat.  You  will  be  amazed,  if  you 
don't  cook  it  that  way  now,  to  find 
how  good  it  is — how  the  natural  salts 
and  flavor  of  the  meat  are  all  re- 
tained, so  you  can  hardly  believe  it 
has  not  been  salted.  The  only  trouble 
in  cooking  meat  this  way  is  that  there 
is  no  gravy.  There  should  not  be  a 
teaspoonful  of  juice  escape  if  it  is 
cooked  right.  If  you  want  to  pare 
potatoes  and  brown  them  in  the  pan 
with  it,  as  my  family  like,  you  will 
need  to  add  a  little  shortening  to  the 
pan  to  turn  the  potatoes  in.  No  other 
way  of  cooking  that  I  have  tried  con- 
serves all  the  juices  and  goodness  of 
the  meat  as  this  does,  and  so  in  no 
other  way  is  the  meat  rendered  so 
tender  and  palatable. 

Ragout    of    Beef. 

Cost 
6  lbs.  boiling  beef   (at  12y2c)  .  .$0.7500 

y2   lb.  salt  pork   (at  20c) 1000 

1  qt.  tomatoes  (2  lbs.) 1000 

3    onions    (1   c)    0250 

V2    doz.    cloves 0001 

1    stick    cinnamon     0001 

a/2  doz.  whole  black  peppers...     .0001 

y2  c  vinegar 0125 

1  T  salt   (or  to  taste)    0008 

1  T  flour 0009 

Wood  fire,   4%    hours    (%    use)     .0765 

Cost  to  serve  14  portions  .  .  .  .$1.0660 

Or  about  7V2  cents  each. 

Take  about  six  pounds  of  a  boiling 
piece  of  beef,  or  more  if  there  are 
many  bones.  Cut  gashes  in  the  meat 
and  stuff  them  with  one-half  pound 
fat  salt  pork,  cut  into  bits.  Put  into 
a  vessel  with  a  tight  cover  one  quart 
of  tomatoes,  two  or  three  onions,  cut 
up,  one-half  dozen  cloves,  one  stick 
cinnamon,  broken,  and  a  little  whole 
black  pepper  Place  the  meat  on  the 
other  ingredients  and  pour  over  them 
one-half  cupful  of  vinegar  and  one 
cupful  water;  cover  tightly  and 
bake  in  a  moderate  oven.  Cook  slow- 
ly four  or  five  hours,  and  when  about 
half  done,  salt  to  taste.  When  done, 
take  out  the  meat,  strain  the  gravy 
through  a  colander  and  thicken  with 
flour. — Mrs.    F.   N.    Chapel. 


CONSERVATION  OF  BE3F. 


153 


Casserole   of  Beef.  Cost. 

3  lbs.  plate  boiling'  beef,  at  16c 

per   lb $0.4800 

1  lb.     carrots,     cut     in     small 
cubes      0300 

3  onions   (1  c)    0250 

2  lbs.    potatoes    (6    good-sized)      .0416 

%   lb.  small  white  turnips 0215 

1  T  salt 0008 

V4,  t  paprika 0031 

1  t     parsley,     finely     chopped 
(garden)    0000 

3  T  flour 0027 

Electricity,    2    hours,    at   $0.0013     .0026 

Makes  about  5  qts.  at  a  cost 

of   $0.5983 

Or  12c  per  quart,   or   3c  per  cupful. 

Meat  with  a  small  piece  of  suet 
should  be  selected.  Try  out  to  make 
sufficient  grease  to  brown  ingredi- 
ents. Cut  meat  in  medium-sized 
cubes,  carrots,  onions  and  turnips  in 
thick  rounds.  Care  should  be  taken 
that  ingredients  do  not  burn,  but  they 
should  have  a  rich  brown  surface,  for 
this  is  the  secret  of  the  gravy.  All 
ingredients  to  be  browned  should  be 
first  rolled  in  the  flour.  Put  every- 
thing into  tightly  covered  casserole, 
placing  potatoes  on  top,  as  they  may 
break  up  if  underneath.  Water  to 
cover  all  but  the  potatoes  should  be 
added  last  thing.  Fifteen  minutes 
before  serving  time  add  balance  of 
flour,  stirred  to  a  thin  paste  with  a 
little  cold  water.     Cook  very   slowly. 

In  both  these  dishes  I  have  includ- 
ed current  for  the  full  time  of  cook- 
ing but  my  oven  is  something  like  a 
fireless  cooker,  and  the  actual  cur- 
rent consumed  in  each  case  should 
not  be  more  than  %  of  the  time  I  have 
given.  I  do  not  know  if  all  electric 
ovens  are  like  mine,  so  did  not  make 
this  allowance. — Mrs.  A.  H.  Pope,  1285 
East  Twentieth  street,  South. 

Boilea  Beef  With  Noodles. 

Cost. 

2  lbs.  beef  brisket   $0.2000 

1  large  onion   (V2   c)    0125 

1  T  salt 0008 

%    t   pepper    0042 

2  eggs    (cooking) 0800 

1    c    flour    0145 

Gas,  to  boil,  2V2  hours 0285 

Cost  of  beef  and  noodles $0.3405 

For  six  people,  or  5  2-3  cents  each. 

Put  the  meat  on  to  boil  in  two 
quarts  of  water.  When  it  has  boiled 
one  hour  put  in  the  onion,  salt  and 
pepper.  Ten  minutes  before  serving 
take  out  the  meat  and  put  in  the 
noodles.  I  always  make  my  own,  as 
they  are  so  much  nicer  and  more  nu- 
tritious than  the  boughten  ones. 

Make  noodles  as  follows:  Beat  two 
eggs  light,  add  M  t  salt,  stir  into  1  c 
flour  to  form  a  stiff  dough  roll  out 
in  a  very  thin  sheet,  dredge  with  flour 
to  keep  from  sticking,  leave  on  the 
board  to  dry.  Then  cut  with  a  sharp 
knife  into  long  strips  about  IV2  inches 
wide,  then  cut  crosswise  of  the  strips 


(very  fine),  serve  with  the  meat.  This 
is  enough  for  six  people,  and  the 
liquor  makes  nice  gravy  for  potatoes. 
— Mrs.  G.  Spencer. 

A  True   Pot   Roast.  Cost 

4    pounds    rump    roast    beef,    at 

12V2c     $0.5000 

1-3  lb.  of  beef  suet,  15c  lb 0500 

%    c   whole    wheat   flour    0073 

1  large  onion,   1^>  c 0125 

1  T  salt 0008 

Va   t  pepper 0042 

1   dozen    cloves    0002 

Gas     hot,    1    hour    0114 

Simmer,  3  hours 0120 

Twelve  portions  cost    $0.5984 

Or  5  cents  each. 

Use  an  iron  kettle  or  a  granite  one 
that  you  do  not  mind  browning.  Put 
the  suet  in  and  allow  it  to  fry  out, 
then  put  in  the  flour,  stir  and  let 
brown.  Then  put  in  your  roast  and 
let  all  sides  become  very  brown,  but 
be  careful  it  does  not  burn.  Now 
slice  in  the  onion  and  throw  in  the 
cloves,  salt  and  pepper.  Cover  with 
two  quarts  of  boiling  water,  close  the 
kettle  tight,  let  bubble,  not  boil,  for 
30  minutes,  then  set  back  to  simmer 
three  hours.  If  gravy  boils  away  fill 
up  with  boiling  water.  When  finished 
there  should  be  one  quart  of  gravy. 
Thicken  this  with  half  cup  of  flour 
stirred  smooth  in  half  cup  cold  water. 
This  is  sufficient  to  serve  six  people 
two  meals.  I  do  not  like  too  small  a 
roast,  as  it  dries  out  too  much,  so  I 
take  the  cold  meat  the  following  day 
and  make  croquettes. 

Beef  Roll   With   Tomato    Sauce. 

Cost 

1    lb.    beef,    round    $0.1500 

1   c   bread   crumbs    0150 

1    t   salt    0003 

Vi    t   pepper    0021 

1   egg,   cooking    0400 

1  t  onion  juice 0805 

Gas,  to  bake,  45  minutes 0225 

For  six  perscms   $0.2299 

Put  the  beef  through  moat  chopper, 
add  the  bread  crumbs,  salt,  pepper 
and  onion  juice,  beat  the  egg,  mix  all 
together  and  form  into  a  roll  about  3 
inches  in  di-ameter  and  eight  inches 
long.  Wrap  this  in  a  piece  of  oiled 
paper,  put  in  a  baking  pan,  add  V2 
cup  of  cold  water,  and  bake  slowly  45 
minutes.  Baste  over  the  paper  once 
or  twice.  Remove  the  paper  and  serve 
with  tomato  sauce,  made  as  follows: 

Cost. 

2  lbs.   tomatoes,   5c  lb $0.1000 

1  T   flour    00,09 

2  T   butter 0312 

1  T  onion  juice  (1  onion) 0125 

1/2  t  salt 0002 

Vs    t  pepper    0010 

Vs    t   cloves    0010 

Tomato   sauce   costs    1525 

To  cook  beef  loaf  costs 2299 

Serves  6  people  for   $0.3824 

Or   6   cents   each. 


154 


TELEGRAM  CONSERVATION  COOK  BOOK. 


Peel  the  tomatoes  and  stew  with 
the  cloves  10  minutes;  heat  the  but- 
ter in  skillet  and  stir  in  the  flour; 
when  smooth  and  brown  add  to  the 
tomatoes  with  salt  and  pepper  and 
cook  10  minutes  longer,  put  through 
strainer,  add  onion  juice,  pour  around 
the  meat  loaf  and  serve  hot. — Mrs.  G. 
Spencer,   1260   East  Davis   street,   city. 

Meat    Balls. 

Cost. 
IVz   lbs.  hamburger,   y2  lb.  pork 

sausage,    2   lbs $0.2500 

1  c  stale  bread  crumbs 0100 

1  egg,   50c  doz 0416 

2  T  onion,  cut  fine 0032 

1    t   salt 0003 

Vs    t   pepper 0010 

Ya   t  paprika 0015 

Following  is  recipe  for  the  mixture 
in    which    the    meat    balls    are    to    be 
cooked: 
4  c  stewed   tomato $0.1063 

3  c    vegetables    (iy2    lbs.)    cut 

in  inch  cubes 0525 

(onion,    carrot,    turnips,    celery, 

potato,  green  pepper) 

1   t  salt 0003 

Va   t  pepper 0010 

Ys    t   paprika 0015 

F'ew   grains   cayenne 0003 

Gas,  turned  low,   \y2   hours $105 

Makes  8  meat  balls,   and   IY2 

qts.    stew    $0.4803 

Serves    8    average    portions    of 
1  meat  ball  and   %   c  stew  at 

6c  per  portion    0600 

Mix  the  meat,  bread  crumbs,  egg, 
onion,  salt,  pepper  and  paprika  very 
thoroughly.  Divide  and  shape  into  8 
balls  (size  of  an  orange).  Strain  the 
tomato,  add  salt,  pepper,  paprika, 
cayenne  and  the  vegetables.  Use  a 
large  kettle  so  that  the  meat  balls 
will  not  be  crowded  and  break.  Place 
them  in  the  kettle.  Pour  over  the 
tomato  with  vegetables.  Set  the  ket- 
tle on  a  mat  to  keep  from  burning. 
Cook  gently  over  low  heat  IY2  hours, 
adding  boiling  water  as  needed  to 
keep  the  same  amount  of  liquid.  Tho 
fat  in  the  pork  takes  the  place  of 
butter  for  seasoning.  The  rich  red 
color  given  to  the  tomato  by  the 
paprika  makes  a  tempting  dish  when 
garnished  with  fresh  green  parsley. 
— Mrs.  W.  E.  Metzger,  929  Pacific 
street,    Portland,    Or. 

Minced   Collops. 

Cost. 

Wz   lbs.   beef  shank.   10c  lb $0.1500 

1  lb.  dry  onions,  3  lbs.  10c o333 

1    t   salt 0003 

Vs    t   pepper 0042 

Gas  to  cook  2%    hrs 0105 

1  qt.  collops  cost $0.1983 

1  cupful  cost  5c. 


Cut  the  meat  into  small  pieces,  also 
onions  which  have  been  peeled,  and 
put  all  through  the  meat  chopper.  Put 
meat  in  1  quart  of  cold  water  and  let 
come  to  boiling  point,  then  simmer  1 
hour;  add  onions,  salt,  pepper;  boil 
slowly  1  hour  longer,  adding  water 
tc  make  a  quart  when  done.  This  is 
a  cheap  and  very  tasty  dish  and  much 
liked  by  many  to  whom  I  have  given 
the  recipe. — Mrs.  George  Spencer. 

Round  Steak  Roast. 

Mrs.  Roberts  says:  Here  are  a  few 
recipes  for  next  week:  I  sincerely 
hope  you  will  make  up  a  cook  book 
of  all  the  nice  recipes  you  are  getting 
together. 

Cost. 

1    medium    round    steak    $0.3000 

1   T   fat    0094 

1  pint  water  0000 

2  t  salt  0006 

V±    t   pepper    0021 

3  large    onions,    (1    c)    0250 

3    potatoes    (%    lb.)     0150 

3  sweet  green  peppers  (1  lb.)   .  .      .1000 

2   T    flour    0018 

2   T   butter    0315 

1  hour  to  bake  in  gas  oven 0255 

Cost     $0.5106 

Sear  steak  in  a  tablespoonful  fat, 
sprinkle  with  salt,  roll  in  flour  and 
put  in  a  roaster.  Cover  with  thick 
slices  of  potatoes,  3  onions  sliced  and 
three  green  sweet  peppers  cut  in 
strips.  Sprinkle  all  with  salt,  pepper 
and  flour,  dot  with  pieces  of  butter. 
Add  the  pint  of  water  and  bake  one 
hour  in  a  covered  roaster.  Thicken 
the  gravy,  serve  with  roast. 

To  Cook  Beefsteak. 

With  a  sharp  knife  remove  fat  and 
all  stringy  substances  which  prevent 
the  steak  from  lying  flat  while  cook- 
ing. Pound  steak  with  smooth  wood- 
en mallet,  or  its  equivalent,  crosswise 
the  grain.  Have  a  hot  fire  with  plenty 
of  coals.  Put  enough  suet  in  an  iron 
spider  to  grease  it  well,  adding  more 
as  necessity  requires.  When  the 
spider  is  real  hot,  put  in  one  or  two 
pieces,  according  to  your  heat  (do  not 
cook  enough  at  one  time  to  cool  the 
spider),  count  ten  and  turn,  lifting 
with  a  knife  and  fork,  repeating  until 
cooked  to  suit  the  taste,  rare  or  well 
done,  lift  from  the  spider  carefully, 
placing  on  hot  platter,  turn  on  hot 
suet,  salt  and  butter,  which  will  make 
a  lich  gravy.  Serve  on  hot  plates. 
The  secret  of  a  good  steak  is  not  to 
let  the  juice  get  started  with  cook- 
ing. Never  put  on  salt  until  the  steak 
is  cooked.  (Venison  may  be  cooked 
the   same   way.) — Mary   E.   Heston. 


Phone  Your  Want  Ads  to  The  Telegram — 
Broadway  200,  A  6701 


CONSERVATION  OP  BEEF. 


166 


Spanish    Steak. 

Mrs.  Sibley  says:  So  many  friends 
have  asked  for  my  Spanish  steak 
recipe  that  I  have  decided  to  send  it 
to  you,  so  that  everyone  may  be  able 
to  try  it.  It  is  very  good  and  eco- 
nomical. Cost. 

2  lbs.  round  steak   $0.3000 

1   pint   canned   tomatoes 1000 

4    onions    (%    c)    0375 

4   T  drippings    0376 

y8    t  pepper    0010 

%    t    paprika    0016 

Vs    t    cayenne    0001 

1  t    salt    0003 

8    T    flour    0064 

Fuel,  3  hours   (%   use) 0510 

Total     $0.5355 

Cut  out  bones  and  trim,  using 
these  for  stock  kettle.  Sprinkle  meat 
well  with  salt,  pepper  and  flour, 
pounding-  into  steak  with  edge  of  a 
saucer.  Treat  other  side  the  same  and 
cut  into  pieces  for  serving. 

Fry  sliced  onions  in  2  T  of  drip- 
pings, in  iron  skillet,  until  brown, 
then  remove  from  skillet.     Add  other 

2  T  of  drippings  and  fry  meat  on  both 
sides  until  brown.  Add  boiling  water 
to  rear  cover,  put  on  tight  cover  and 
simmer  for  about  two  hours,  replen- 
ishing water  and  turning  as  neces- 
sary. At  the  end  of  two  hours  add 
tomatoes  and  onions,  paprika  and  a 
little  cayenne  and  cook  until  meat  is 
very  tender  and  sauce  a  dark  brown. 
Serve  in  the  sauce.  If  a  hot  dish  is 
liked  add  more  cayenne.  This  can  be 
cooked  in  casserole  after  browning 
the  meat  in  skillet  if  desired.  Try 
this  once  and  you  will  cook  it  often. — 
Mrs.  P.  B.  Sibley,  566  East  Forty- 
second  street.  North,  city 

Flank   Steak. 

Entered  for  first  prize? 

Cost. 
iy2  lbs.  flank  steak  at  12%c   ..$0.1900 

1  t  butter  or  oil 0156 

1  T  onion    0125 

1  t  pepper 0021 

Yi    t    salt    0003 

1  cup  tomatoes 0267 

"Wood  fuel,  V2  time,  1  hour 0170 

Cost  of  steak $0.2642 

Place  steak  in  pan  with  1  table- 
spoonful  fat.  Mix  other  ingredients 
and  spread  on  steak.  Bake  slowly  one 
hour. — Mrs.  J.  B.  McC,  78  East  Buf- 
falo street,  city 

Smothered  Steak 

I  am  sending  two  recipes  for  the 
preparation  of  round  steak,  which 
are  entered  for  first  prize. 

Cost. 

2  lbs.  round  steak   $0.3000 

1   cup   of  onions    0250 

1  cup  of  carrots 0150 

1    t    salt    0003 

%    t   pepper    0021 

Wood  fuel  (V2  time)  2  hours  ..      .0340 

Cost  to  serve   6   persons    ....$0.3764 


Or  about   6   cents   each. 

Remove  fat  from  the  bone  and  the 
steak  and  try  out  in  oven,  rejecting 
cracklings  left.  Season  meat  well  on 
both  sides  with  salt  and  pepper.  Have 
skillet  and  fat  very  hot  and  brown 
the  meat  quickly.  Then  cover  the 
steak  with  the  onions  put  through 
the  food  chopper  and  cover  these 
with  the  carrots  also  ground,  and 
season  lightly  with  salt  and  pepper. 
Put  in  enough  water  to  nearly  cover 
and  put  a  close-fitting  lid  on  the 
skillet.  Bake  an  hour  and  a  half  in 
not  too  hot  an  oven.  This  is  a  fa- 
vorite recipe  with  us,  and  may  be 
varied  by  adding  a  can  of  tomatoes 
and  less  water,  but  we  generally 
prefer  it  as  given.  It  is  ample  for  six 
large  portions  and  is  very  filling.  It 
is  always  best  to  have  a  good  thick 
steak  and  use  only  a  part  in  the 
above  manner,  reserving  a  portion  for 
the  next  day  for  stews,  meat  cakes, 
etc.,  if  one  doesn't  wish  to  use  more 
than  the  amount  given  at  a  meal. — 
Mrs.  A.  L.  Adams. 

Steak  In  Corn  Flakes 

Cost. 

1  lb.  round  steak  $0.1500 

1  cooking  egg 0400 

1    t    salt    0003 

%    t   pepper    0021 

Drippings  for  frying .0094 

Corn     flakes     to     crumb     meat 

with     0015 

Wood  fuel  Vz  time  for  %  hr.  . .      .0085 

Cost   of   steak    $0.2118 

Crisp  corn  flakes  in  the  oven  and 
crush.  Cut  the  steak  into  the  de- 
sired sizes,  salt  and  pepper  to  taste, 
dip  in  the  beaten  egg  and  then  in  the 
corn  flakes.  Have  drippings  or  fry- 
ing fat,  etc.,  quite  hot  and  fry  steak 
until  a  nice  brown,  taking  care  not 
to  burn,  as  it  is  very  easy  to  do  that 
with  corn  flakes.  I  usually  fry  both 
sides  a  golden  brown  and  put  it  back 
to  finish  cooking  on  the  back  of  the 
stove.  The  corn  flakes  impart  a  de- 
licious flavor  not  to  be  obtained  in 
any  other  way.  I  often  substitute 
them  in  meat  loaf,  meat  patties,  cro- 
quettes and  escalloped  foods  for 
cracker  or  bread  crumbs  and  find  it 
a  welcome  change.  Mrs.  A.  L.  Adams, 
1630  Virginia  street,  city. 

Good  Round   Steak. 

iy2   lbs.  round  steak   $0.2250 

1    t    salt    0003 

1  R    T    flour    0018 

2  small  onions   (V2  c) 0125 

2    small    carrots    ( Vz    c)     0150 

Gas,    medium,    10    minutes 0019 

Simmering,    %    hour 0030 

Cost  for  4  people   $0.2595 

Or  6%  cents  each. 

Put  scraps  of  fat  from  round  steak 
in  a  saucepan  and  let  get  hot;  pound 


166 


TELEGRAM  CONSERVATION  COOK  BOOK. 


steak  well  and  rub  with  flour;  drop  in 
hot  fat  and  brown  quickly;  add  onions 
and  carrots  cut  small,  and  brown  with 
meat;  add  salt  and  one  cup  boiling 
water;  simmer  three-quarters  of  an 
hour  and  serve. — Mrs.  A.  Matthew, 
1029  Clackamas  street,  Portland,  Or. 

Round   Steak   Southern    Style. 

Cost. 

2  lbs.  round  steak  1  in.  thick.  .$0.3000 

3  R   T    flour    0027 

1  R  T  fat 0094 

1  t  salt 0003 

%  t  pepper 0021 

1  pint  hot  water 0000 

Gas,  15  min.  med.,  1  hr.  simmer- 
ing      0069 

Six  portions  cost   $0.3214 

Or  5  1-3  cents  each. 

Sift  flour  over  steak  and  pound 
with  wooden  mallet  until  it  has  ab- 
sorbed all  the  flour.  Heat  fat  in  an 
iron  skillet.  Put  in  steak  and  brown 
well  on  both  sides,  season,  then  add 
one-half  pint  hot  water,  cover  and 
simmer  until  tender.  Add  water  as 
necessary.  When  ready  place  steak 
on  hot  platter,  if  not  enough  gravy 
is  left  in  the  pan,  add  more  water  and 
thicken  with  flour  and  pour  this 
around  the  steak. — Mrs.  G.  A.  Roney, 
287  Eugene  street,  Portland. 

Stevens    Steak. 

Cost. 

2  lbs.    Hamburger,    at    15c    $0.3000 

1   cup  bread  crumbs 0150 

V2   cup  milk    0134 

1  t  salt    0003 

1  T    Worcestershire    sauce 0125 

2  T   butter    0312 

1    T    flour    0009 

Wood  fuel,  %  use,  %  hour 0085 

Serve   6  persons  for   $0.3818 

Mix  hamburger  and  salt,  shape  in 
long  oval,  saute  in  hot  pan  both  sides. 
Remove  to  hot  platter  and  pour  fol- 
lowing sauce  on.  Blend  2  teaspoonfuls 
butter,  1  t  flour,  Yz  cup  milk.  Last 
add  Worcestershire  sauce.  Accompany- 
ing this  can  be  served  1  green  pepper 
cut  in  strips  and  fried  or  1  dozen 
glazed  silverskin  onions  at  small  ad- 
ditional cost. — Mrs.  J.  B.  McCreary,  78 
East  Buffalo  street,   city. 

Salisbury  Steak. 

Cost. 

1  lb.  hamburger  steak    $0.1500 

%  lb.  suet  for  frying  (12%c  lb.)      .0312 

1   T   lard    0094 

1    c   milk    or   more    0268 

1    c    water    0000 

1  t  salt    0003 

M  t  pepper 0021 

2  T    flour    0018 

Gas    20   minutes    0038 

Cost  for  4  persons $0.2254 

Heat  the  skillet,  add  the  suet,  then 
put  in  the  hamburg  steak  loose, 
breaking  it  up  into  bits  as  it  fries, 
so    that    it    will    cook    in    little    brown 


pebbles.  Then  pour  in  the  milk  or 
milk  and  water  to  make  two  cups. 
Salt  and  pepper,  thicken  with  the 
flour,  stirred  smooth  with  a  little  cold 
water.  Let  it  boil  a  minute,  and  as 
the  originator  of  this  recipe  (which 
I  clipped  from  The  Telegram  years 
ago)  says,  "you  will  have  a  dinner 
with  boiled  spuds  on  the  side  that 
will  send  you  to  bed  with  a  happy, 
satisfied  stomach."— Mrs.  Lulu  M. 
Welch,  1351  East  Lincoln  street,  city. 

Hamburger  Patties. 

Cost. 
1  lb.  hamburger   $0.1500 

1  egg  (60c  doz.)    0500 

Yz    c  bread   crumbs    0075 

Y2    c   warm    water    0000 

Yi    c    flour    0036 

2  T    drippings    0188 

2    t    salt    0002 

1-16  t  pepper 0005 

Gas  to  fry  20  minutes 0038 

Cost     $0.2344 

Mix  warm  water  in  hamburger, 
then  the  egg,  well  beaten,  next  salt 
and  pepper,  then  bread  crumbs  and 
flour.  Have  an  iron  skillet  very  hot 
and  well  greased.  Fry  until  nicely 
browned  and  serve  hot. — Mrs.  N.  F.  C, 
Milwaukie,  Or. 

Glorified  Hamburger  Steak. 

Cost. 

1    lb.    hamburger    $0.1800 

1    cup    chopped    celery    0143 

1  c  bread   crumbs    0150 

2  T    melted    butter    0312 

1    T    chopped    parsley    0042 

1    T    scraped    onion     0016 

1  t  salt 0003 

Yz  t  pepper  (pinch  red  pepper)  .0021 
6  medium-sized  onions,  1  lb.    .  .      .0500 

3  small  carrots,    %   lb 0200 

1  T    flour     0120 

Gas  to   simmer,   3 *4    hours 0147 

2  pounds  loaf  and  1  quart  vege- 
tables, etc.,  cost $0.3454 

Put    the   steak    in    a   basin,    add    the 

celery,  the  bread  crumbs,  butter, 
parsley,  scraped  onion  and  seasoning. 
Mix  and  form  this  into  an  oval  loaf 
and  place  it  in  a  casserole  or  baking 
dish.  Slice  the  carrots  lengthwise  in 
slender  pieces,  place  these  with  the 
onions  in  the  pot  around  the  meat, 
pour  one  quart  of  boiling  water 
around  the  loaf,  have  the  cover  tight 
and  let  simmer  3  hours  and  15  min- 
utes. Before  serving  remove  cover 
and  brown  in  oven.  When  ready  to 
serve  lift  the  loaf  to  a  hot  platter, 
arrange  the  vegetables  around  it, 
thicken  the  gravy  with  one  table- 
spoonful  flour,  mix  smooth  in  2  table- 
spoonfuls  of  water  and  pour  over 
the  meat.  There  should  be  one  quart 
of  vegetables  and  gravy  with  two 
pounds  of  beef  loaf. — Mrs.  George 
Spencer. 


CONSERVATION  OF  BEEF. 


157 


Meat  Loaf. 

This  recipe  is  splendid  to  eliminate 
the  waste  of  bread,  so  much  desired 
in  these  times,  and  to  conserve  meat. 

Cost. 
2  lbs.  hamburger  steak  @  15c. $0.3000 

1  c  milk 0268 

1   egg    0400 

1  chopped  onion   (Y2  c) 0125 

1  c  bread  crumbs 0150 

1  t  sage 0083 

2  t  salt 0006 

%  t  pepper 0021 

Bake  with  wood  fire  (%  use)..     .0250 

Cost  for  loaf $0.4303 

Mix  ingredients  all  together  evenly 
into  a  loaf  and  bake  in  a  long  tin  1% 
hours. — Amy  B.  Westbrook,  1540  Sa- 
lem avenue,  Albany,  Or. 

Spanish  Hamburger. 

Cost. 

Round  steak,  ground $0.1500 

1  c  bread  crumbs 0150 

1  small   green  pepper,  chopped     .0250 

1  c  tomatoes,  minced ■    .0267 

1    c   milk 0268 

%  t  chili  powder 0021 

1  t  salt 0003 

Gas  30  minutes 0127 

Cost  for  4  persons $0.2586 

Or  6%  cents  each. 

Mix  ingredients  and  form  into  a 
loaf.  Put  in  greased  pan  and  bake 
30  minutes.  Sauce  left  lit  pan  may  be 
thickened  with  catsup  and  poured 
over  loaf  before  serving. — H.  C.  Liar- 
sen,  712  Washington  street. 

Beefsteak  Padding  Boiled. 

Cost. 
1%   lbs.  shoulder  steak $0.1800 

2  c  flour 0290 

1  c  finely  minced  suet 0625 

2  medium  sized  carrots  (2-3  c)     .0200 

1  T  salt 0008 

Vz  t  pepper 0042 

%  t  soda 0002 

Wood  fire,   3%   hours    (%    use)     .0595 

Cost  of  pudding  for  4 $0.3562 

Or  about  9  cents  each. 

Cut  steak  into  3x2-inch  pieces. 
Grind  or  chop  suet  very  fine.  Mix 
with  flour,  1  teaspoonful  salt  and  % 
teaspoonful  soda.  Make  flour  and 
suet  into  a  stiff  paste,  using  as  little 
water  as  can  be  easily  handled. 

Roll  paste  to  %  of  an  inch  thick 
and  to  an  even  measurement  all 
around.     Place  the  steak  and  carrots 


peppered  and  salted  in  center.  Mois- 
ten the  edges  of  paste  and  draw  to- 
gether, pinching  firmly  so  as  to  be 
watertight,  dip  the  pudding  cloth  in 
boiling  water,  spread  out  and  sprinkle 
lightly  with   flour. 

Lift  the  dumpling  on  to  the  cloth, 
gather  the  cloth  together  and  tie 
tightly,  but  leave  a  very  little  loose- 
ness for  the  dumpling  to  swell.  Place 
in  a  pot  of  boiling  water  sufficient 
to  cover  dumplings.  An  old  plate 
should  be  in  pot  below  pudding.  Boil 
steadily  for  three  or  four  hours,  add- 
ing more  boiling  water  as  it  evapo- 
rates.— E.  G.  Woodham,  Route  1,  Mil- 
waukie,  Or. 

Cold  Boiled  Brisket. 

3  lbs.  brisket  at  12%c $0.3800 

V2   c   vinegar 0125 

1  T  olive  (or  Wesson's  oil) 0057 

1  T  onion  ( %  c) 0125 

1   t  salt 0003 

1  bay  leaf 0001 

Parsley  from  garden 0000 

6  pepper  corns 0010 

Wood  fuel,   V2   use,  2%  hours..     .0425 

Serve  6  persons  for $0.4546 

Or  7%  cents  each. 

Marinate  beef  in  vinegar,  oil,  onion, 
parsley,  salt,  pepper  and  bay  leaf  over 
night.  Cook  in  same  liquid,  then 
place  under  weight  and  let  get  cold. 
Liquid  may  be  boiled  down  and  used. 
A  half  cupful  of  pickles  chopped  may 
be  added  if  desired. — Mrs.  J.  B.  McC. 

Jellied  Beef  or  Veal. 

Cost. 
1  pint  cold  beef  or  veal,  about.  $0.1000 

1  T  gelatin 0300 

Y2  c  chopped  tomato 0134 

1  T  grated  onion 0016 

1  t  salt 0003 

14    t  pepper 0021 

Yz  Pint  boiling  water 0000 

Cost    $0.1474 

Put  meat  through  the  food  chopper, 
soak  the  gelatin  for  half  an  hour  In 
half  cupful  of  cold  water,  mix  the 
meat  with  gelatin  and  water  and  heat 
until  dissolved.  Add  vegetables  and 
seaconing,  then  boiling  water,  and 
turn  into  a  square  mold  and  set  away 
to  harden.  Serve  cold,  cut  in  slices. 
I  send  this,  as  it  is  economical  and  a 
good  way  to  use  left-over  meat. — Mrs. 
G.  Spencer,  1260  East  Davis  street. 


Absolutely  Unbiased  in  Its  Principles — The 
Evening  Telegram 


158 


TELEGRAM  CONSERVATION  COOK  BOOK. 


Veal 


FIRST    PRIZE    RECIPE. 

Roast  Veal. 

Cost. 
3  lbs.  rump  of  veal $0.6600 

2  lbs.    potatoes     (6    good  sized 
ones)    0430 

1  lb.  carrots,  cut  in  half  length- 
wise     0300 

%   lb.  small  onions 0167 

3  oz.  oil  or  fat 0339 

3  T  flour 0027 

1   t  pepper 0010 

3  t  salt   (1  T) 0008 

Electricity,  1%  hours 0015 

Cost    $0.7866 

Salt,  pepper  and  dredge  roast  well 
with  flour.  Put  fat  or  oil  in  covered 
roaster  and  lay  in  roast.  Place  in  hot 
oven  for  five  or  six  minutes,  then 
pour  in  pint  of  hot  water.  In  15  or 
20  minutes  1  pint  more  hot  water. 
Twenty-five  minutes  before  removing 
from  oven  put  in  vegetables  around 
roast;  salt  and  pepper,  add  little  more 
hot  water.  Now  reduce  heat  and  cook 
more  slowly.  After  removing  roast 
and  vegetables  from  pan,  thicken 
gravy  with  little  flour  mixed  with 
water.  A  complete  dinner.  One  pan, 
one  fire.  Will  serve  a  family  of  four 
or  five  adults  for  79  cents,  or  a  little 
less  than  16  cents  each. — Eulalee  Tyr- 
rel  Fisher,  630  Tillamook  street. 

A  COMBINATION   RECIPE. 

Roast   of  Veal. 

Cost. 

5   lbs.  veal,  at  15c $0.7500 

1  T  salt 0008 

y2   t  pepper 0042 

1  T  butter 0156 

2  T  flour 0018 

Wood   heat,   1   hour   40   minutes 

(i/2  use)    0280 


Cost  of  first  cooking. 


$0.8004 


Casserole  of  Veal. 

Left-over  veal    

%   T  onion 

3  potatoes  (%  lb.,  2c  lb.) 

V2   c  tomatoes 

1  T  butter 

1  T  flour 

1    t   salt 

%  t  pepper 

1   T   butter 

Vz  c  bread  crumbs 

Wood  heat,  %  hour  (Ms  use). 
Added  cost  beside  left-over  for 

five  people    

Or  4  cents  each. 


Cost. 
$0.0000 
.0125 
.0150 
.0168 
.0156 
.0009 
.0003 
.0010 
.0156 
.0075 
.0085 

$0.2062 


1  egg 0400 

6   large   green   peppers    (2    lbs.)      .2500 

%   c  cracker  crumbs 0750 

1  t  butter  for  casserole 0032 

Wood  fuel,  %  hour  (y2  use)...     .0138 


Peppers  Staffed  with  Veal. 

Cost. 

Left-over  veal $0.0000 

1  c  stale  bread 0075 

1  onion  ( y2  c) 0125 

1  t  salt 0003 

y8  t  pepper 0010 

1  t  sage 0083 

V2  t  celery  seed 0042 

Vs   t  paprika 0063 

1    T   butter 0156 


Cost  for  six  people $0.4377 

Or  7  1-3  cents  each. 

Soup. 

Cost. 
Veal  scraps  and  bones $0.0000 

1  c  tomatoes 0336 

Celery  tops,  parsley  from  gar- 
den, etc 0000 

y2  c  barley 1428 

2  t  salt 0006 

14  t  pepper 0021 

Cooked   on  stove    while    above 

meats  were   cooking,   fuel...     .0000 


Soup  for  five  people  costs.  .  .$0.1791 

Or  3  3-5  cents  each. 

First  cost  of  cooking  veal $0.8004 

Casserole  of  veal 2062 

Peppers   with   veal 4377 

Soup  for  left-overs 1791 


11   portions  of  meat,   etc.,   5   of 

soup  for  16  for $01.6234 

Or  about  10  cents  each. 

(This  is  certainly  a  very  remark- 
able combination  of  recipes,  in  that 
every  particle  of  meat  and  bone  is 
used.  The  particular  point  of  excel- 
lence is  the  variety  in  serving  the 
veal,  so  that  it  seems  fresh  and  pal- 
atable each  day.  The  only  objection 
is  that  Mr.  Hoover  does  not  want  us 
to  eat  veal.  Could  not  this  be  made 
as  well  with  a  good  roasting  piece  of 
beef?) 

How  to  serve  five  people  three  din- 
ners and  one  soup  with  a  five-pound 
roast  of  veal.  Use  rump  or  leg  roast. 
Rub  with  salt,  pepper  and  small  piece 
of  butter.  Dredge  with  two  table- 
spoonfuls  flour,  put  in  roasting  pan 
with  one  pint  water.  Watch  carefully 
until  brown.  Then  add  one  quart 
boiling  water  and  cook  until  done. 
The  result  will  be  a  nicely  browned, 
juicy  roast  with  plenty  of  good  gravy. 
We  serve  five  grown  people  one  lib- 
eral helping  each.  Put  remnants  in 
covered  dish  and  keep  in  cool  place. 

Next  day  cut  meat  from  bones  and 
divide  in  two  equal  parts.  Put  bones, 
skin  and  bits  of  gristle  in  a  kettle  of 
water  on  back  of  stove  to  simmer, 
use  one  part  of  the  left-over  meat, 
diced,  and  1  onion  and  3  potatoes,  cut 
in  cubes.  Any  left-over  tomatoes 
cooked  or  raw  will  add  to  the  flavor. 
Butter  the  casserole  and  alternate  the 
ingredients  with  a  slight  dredging  of 
flour,  salt,  pepper  and  bits  of  butter. 
Almost  cover  with  water,  put  bread 
crumbs  on  top  and  bake  till  gravy 
is  thick  and  serve. 


CONSERVATION  OP  VEAL. 


159 


Third  day  break  enough  stale  bread 
in  water  or  milk  to  make  one  large 
cup.  Put  meat,  1  onion  and  any  left- 
over hash  through  meat  grinder,  sea- 
son with  salt,  pepper,  sage,  celery 
seed  and  paprika,  1  tablespoonful 
melted  butter  and  1  egg.  Stuff  green 
peppers  with  this  mixture,  cover  each 
one  with  cracker  crumbs  and  bake  in 
buttered  casserole  till  done,  then  re- 
move lid  and  brown.  This  amount 
will  stuff  six  good-sized  peppers. 

Strain  the  soup  stock  you  had  sim- 
mering and  add  any  vegetables  on 
hand  and  V2  c  barley.  One  cupful  of 
tomatoes  is  indispensable  to  make 
this  a  very  delicious  soup.  If  there  is 
no  immediate  use  for  the  soup  it  may 
be  canned  while  boiling  hot  and  put 
up  for  winter  use. — Mrs.  Hugh  Lati- 
mer, 768  Johnson  street. 

Note. — In  regard  to  Mrs.  Hugh  Lat- 
imer's recipe  for  the  veal  cooked  in 
so  many  different  ways  from  the 
same  roast,  that  we  found  so  com- 
mendable except  that  Mr.  Hoover  does 
not  want  us  to  use  veal  at  all,  Mrs. 
Latimer   writes: 

"You  are  quite  right.  Beef  may  be 
used  instead  of  veal,  and  when  pep- 
pers are  gone  the  same  filling  may 
be  made  into  croquettes,  rolled  in 
eggs  and  cracker  crumbs  and  fried  in 
deep  fat." 

Roast  Veal  With   Dressing. 

Mrs.  Anthony  says:  Being  a  steady 
reader  of  The  Telegram,  I  have  found 
some  very  good  recipes  on  the  wom- 
an's page.  I  inclose  one  for  roast 
veal,  hoping  some  of  the  readers  will 
like  to  try  my  recipe. 

Cost. 

4  pounds  veal,  at  15c  lb $0.6000 

1  T  salt  for  washing 0080 

1  loaf  stale  bread 0400 

2  onions  chopped  fine,  2-3  c...      .0167 

1  egg 0500 

Yz  t  sage 0043 

2  t  salt 0005 

%  t  pepper 0021 

Parsley  from  garden 0000 

2  T  flour 0018 

1  T  Crisco 0082 

Wood,  2  hours,  V2  use 0340 

Cost  to  serve  four  people. . .  .$0.7656 

Or  19  cents  each. 

Wash  veal  in  salted  water.  Put  in 
pan  with  Crisco  and  a  little  water  to 
baste.  Dust  over  with  flour,  salt  and 
pepper.  Add  a  few  sprigs  of  parsley 
to  flavor.  Roast  about  two  hours 
slowly. 

Dressing  for  veal.  Add  enough  wa- 
ter to  bread  to  moisten,  also  1  egg 
beaten  in  very  light,  2  minced  onions, 
V2  teaspoonful  sage  and  salt  and  pep- 
per to  taste.  Mix  well  together  and 
add  when  roast  is  half  done.  This 
will  serve  about  four  at  a  cost  of 
about  19  cents  each. — Mrs.  T.  An- 
thony, 588  Pettygrove. 


Mock  Turkey.  Cost. 

4  or  5  lbs.  veal,  loin  or  leg,  at 

15c  lb $0.7500 

%  lb.  bacon 1100 

1    t   salt 0003 

%  t  pepper 0010 

1   lemon    0200 

1   t   sage 0083 

1  quart  water 0000 

3   onions   (1  c) 0250 

1  c  milk,  for  gravy 0268 

1  T  flour 0009 

Gas  for  2  hours 0228 

Cost    $0.9651 

Rub  meat  on  all  sides  with  salt  and 
pepper  and  a  very  little  sugar.  Pour 
over  the  juice  of  1  lemon,  dredge  well 
with  flour,  cover  with  the  sliced  on- 
ions, put  strips  of  bacon  on  top  and 
add  the  water.  Don't  let  it  get  dry, 
keep  adding  hot  water,  so  as  to  have 
a  cup  or  so  remaining.  When  fin- 
ished cooking,  make  a  plain  bread 
dressing  seasoned  with  onion,  sage, 
salt  and  pepper  to  taste.  Put  in  bak- 
ing dish.  Set  in  pan  with  roast  the 
last  half  hour,  and  baste  with  gravy. 
When  your  roast  has  cooked  about 
two  hours  it  should  be  tender.  Add 
1  cup  of  milk  to  gravy  and  thicken. — 
Mrs.  W.  S.  Roberts,  1310  Clay  street. 

Mock  Dock  (Veal). 

Cost. 
1  flank  steak  (2%  lbs.  at  15c). $0.3750 
1    onion    (%c) 0125 

1  carrot  ( %c) 0075 

2  t  salt 0006 

14    t   pepper 0021 

1  t  butter 0032 

1  T  flour 0009 

2  c  bread  crumbs 0300 

Gas  to  cook  2  hours 0228 

Cost    $0.4546 

Slash  steak  on  both  sides,  spread 
with  dressing  made  of  2  cups  bread 
crumbs,  seasoned  with  salt,  pepper, 
onion  and  1  teaspoonful  of  melted 
butter,  roll  and  tie,  sprinkle  with  salt 
and  pepper.  Dredge  with  flour.  Lay 
upon  the  sliced  onion  and  cubes  of 
carrot  in  a  pan  with  small  pieces  of 
suet  on  top.  Pour  stock  or  water  into 
pan,  cover  tightly  and  cook  slowly  in 
the  oven  or  on  top  of  stove  two  hours. 
— Mrs.  W.  S.  Roberts,  1310  Clay  street. 

Veal  Pie   (Imitation  Chicken). 

Cost. 
2  lbs.  veal,  neck  or  rump,  10c.  .$0.2000 

%   t  pepper 0021 

2  t  salt 0005 

1  T  flour 0009 

Baking  powder  biscuits 1100 

Gas -0228 

Serves  8  persons  for $0.3363 

Or  about  4  cents  each. 

Cut  meat  in  2-inch  pieces,  put  bones 
and  meat  in  skillet,  cover  with  water, 
pepper  and  salt  lightly;  cook  till  ten- 
der, remove  bones  and  thicken  gravy, 
remove  to  a  baking  dish,  place  baking 
powder  biscuit  on  the  meat  and  gravy 
and    bake    till    biscuit    are    done;    re- 


160 


TELEGRAM  CONSERVATION  COOK  BOOK. 


move  part  of  the  gravy  before  baking 
if  the  dish  would  be  too  full. — Mrs. 
Lulu  M.  Welch,  1351  East  Lincoln 
street. 

Veal   Fricassee    (French    Style). 

Cost. 

2  lbs.  veal  round  steak,  at  15c.  .$0.3000 
1  can  mushrooms 3500 

3  eggs      (for       fricassee       and 
dumpling's)    1200 

y->  cup  cream 1000 

1~T  butter 0156 

1  T  flour  for  thickening 0009 

1   c  flour   for  dumplings 0145 

1  t  baking  powder 0021 

1  scant  T  salt  for  meat 0008 

V2  t  salt  for  dumplings 0001 

Parsley   from  garden 0000 

Gas,    V2    hour    medium,    1    hour 

simmering 0097 

Serves  six  persons $0.9137 

Or  15  cents   each. 

Stew  veal  slowly  as  for  ordinary 
fricassee  until  tender,  adding  season- 
ing when  half  done;  strain  off  juice, 
put  over  heat  again  and  thicken  with 
the  butter  and  flour  creamed  to- 
gether, add  cream  and  turn  in  the 
mushrooms  and  beaten  yolks  of  eggs 
just  long  enough  to  heat  mushrooms 
through.  Do  not  allow  to  boil  after 
eggs  and  mushrooms  have  been  added. 
Add  the  meat  and  pour  all  over 
dumplings,  which  have  been  steamed 
over  the  meat  20  minutes.  Garnish 
platter  with  parsley  and  serve. 

To  make  the  dumplings:  Sift  flour, 
baking  powder  and  salt  together,  add 
1  egg  beaten  and  mix  to  stiff  batter 
with  cold  water  or  half  milk  and  half 
water.  Drop  on  bottom  of  greased 
steamer  and  cook,  having  cloth  laid 
beneath  the  steamer  lid  to  absorb 
moisture. — Mrs.   E.   F.   Pernot. 

Veal  Cutlets  in  Sauce.  Cost 

1%  lbs.  veal  loin  cutlets,  at  15c. $0.2300 

1  c  fine  bread  crumbs 0150 

2  eggs   0900 

2   T   drippings 0200 

Sauce — 

2  T  drippings 0200 

Y4,   c  flour 0036 

2  c  stock  from  bones  and  trim- 
mings of  chops 0000 

1  T     (scant)      Worcestershire 
sauce    0125 

1/2   T  salt 0002 

%   t  pepper 0100 

2  T  chopped  parsley  (from  gar- 
den)      0000 

Gas,  1  hour,  simmering 0040 

5  minutes  medium 0010 

Serves  6  persons  for $0.4063 

Or  6  2-3  cents  each. 

Method — Trim  chops,  putting  bones 
and  trimmings  in  saucepan  with  cold 
water  to  cover  well,  and  let  simmer 
for  sauce;  if  chops  are  large  cut  into 
pieces  for  serving;  season  the  meat 
with  salt  and  pepper,  roll  in  the  bread 
crumbs,  dip  in  beaten  egg,  then  in 
crumbs  again;  melt  2  T  drippings  in 
skillet    and    brown    the    chops    in    the 


hot  fat;  place  in  a  double  boiler,  pour 
over  the  following  sauce  and  let  sim- 
mer  till   tender: 

Sauce — Melt  2  T  drippings  in  frying 
pan,  add  the  flour,  let  brown  slightly, 
stirring  continuously,  then  slowly  add 
the  stock,  stirring  until  it  thickens 
slightly;  add  seasonings  and  parsley, 
pour  over  chops  in  double  boiler  and 
serve.  This  is  delicious. — Mrs.  E.  F. 
Pernot,  526  East  Twenty-first  street 
North. 

Veal  Cutlets. 

Cost. 

2   lbs.  veal  steak,  18c $0.3600 

Vz   cup   bread  crumbs 0150 

1    egg    0400 

V>   cup  lard  for  frving 0750 

1  T  butter 0156 

Vz  t  onion  juice  (1  T  onion) 0016 

14    t  pepper 0021 

1    t    salt 0003 

1   t   flour 0009 

1  t  horseradish    (10c  per  c) 0021 

Fuel,   y2   hour,   V2   time .0085 

Cost  to  serve  five  people.  ..  .$0.5211 

Or  10  y2   cents  each. 

Cut  meat  as  for  stewing,  simmer 
until  tender,  drain,  season,  roll  in 
crumbs,  beaten  egg  and  crumbs  again 
and  fry  in  fat.  Serve  with  the  fol- 
lowing sauce:  Stir  flour  and  butter 
until  blended,  gradually  add  stock 
left  from  simmering  meat  reduced  to 
1  cup;  add  onion  juice  and  1  teaspoon- 
ful  horseradish. — Mrs.  J.  B.  McCreary, 
78  East  Buffalo  street. 

Veal   Steak. 

Mrs.  Parks  says:  I  send  today  my 
best  recipe  for  cooking  veal  and  pork. 
I  have  used  them  for  years,  and  it  is 
worth  others'  while  to  give  them  a 
trial.  Take  veal  steak  and  cut  in  nice 
pieces,  beat  one  egg  and  add  little 
milk  and  salt  and  pepper;  dip  veal  in 
egg  and  roll  in  fine  cracker  crumbs; 
have  a  heavy  skillet,  with  lard,  quite 
hot;  brown  one  side  and  turn  over  and 
brown  the  other  well;  then  have  boil- 
ing water  and  fill  skillet  with  the 
water;  cover  and  cook  almost  an  hour, 
putting  in  more  water  if  needed;  let 
all  the  water  boil  out,  then  add  a 
tablespoonful  of  flour,  milk  and  some 
water  for  gravy,  with  salt  and  pepper. 
— Mrs.  M.  Parks,  533  East  Thirty- 
seventh   street. 

Veal    Steak    or  Birds. 

About  2%  lbs.  veal  cut  in  about  2- 
inch  pieces;  pound  flat  to  about  4 
inches,  trim  off  bones  to  boil  for 
stock.  Put  lean  trimmings  through 
meat  grinder,  add  a  little  parsley  and 
onion,  salt  and  pepper.  Mix  and  add 
soup  stock  to  moisten.  Lay  a  spoon- 
ful on  the  squares,  roll  up  and  fasten 
with  toothpicks.  Put  in  pan  and 
brown  them,  add  a  little  water  and 
simmer  until  tender.  Make  gravy  in 
the  pan  by  ustng  remaining  soup 
stock.- — Mrs.  M.  Gay. 


CONSERVATION  OF  MUTTON. 


161 


Three   Meals   for   One   Price. 

Cost. 
2   lbs.  brisket  of  veal  at $0.3'i00 

2  lbs.  rip  tomatoes 0S00 

V2   c  rice oir-6 

3  small    onions 0200 

3  T  milk 0100 

1  egg    0417 

3   potatoes    0150 

14   c  minced  onion 0060 

%   c  chopped  celery.  .  .  .*. 0036 

V4,  t  nutmeg- 0033 

Gas,    2   hours 0228 

2  quarts  soup  and  3  lbs  of  meat 

loaf  for $0.5280 

Buy  2  pounds  of  brisket  of  veal,  put 
on  to  cook  in  2  quarts  of  boiling-  wa- 
ter, keep  at  boiling  point  1  hour,  add 
1  pound  of  ripe  peeled  tomatoes,  3 
small  onions,  %  cup  of  rice  (boil  one 
hour).  When  the  soup  is  done  allow 
the  meat  to  cool  and  serve  with 
French  fried  potatoes.  Next  day  chop 
the  remainder  of  the  veal,  strain  the 
rest  of  the  soup  and  add  to  the  veal 
the  vegetables  left,  together  with  3 
tablespoonfuis  milk  and  1  egg,  well 
beaten;  bake  in  a  moderate  oven  % 
hour.  This  makes  a  large  loaf.  To  the 
pint  of  clear  stock  left  after  strain- 
ing the  vegetables  add  3  potatoes,  % 
cup  chopped  onion,  %  cup  chopped 
celery,  %  t  nutmeg,  1  pint  boiling 
water  and  you  have  a  good  soup.  This 
makes  2  quarts  of  soup,  3  pounds 
meat  loaf. — Mrs.  G.  Spencer. 


Veal  and  Rice. 

Cost. 

11/2   lbs.  veal   @  15c $0.2250 

1/2    lb.    (1  c)    rice 0312 

1  T  minced  onion 0016 

1  T  Crisco  or  salad  oil 0082 

a/4  bay  leaf  or  1  T  minced  pars- 
ley    0001 

IV2    t   salt 0005 

Vs    t  white  pepper 0010 

Gas,  %  hour,  average  heat 0855 

Gas,  IV2  hours,  simmering 0060 

Water  to  cover  well 0000 

Cost   for    six   persons $0.3591 

Cost  per  portion  not  quite  $.0600. 

Look  over,  wash  and  drain  rice. 
Melt  Crisco  (or  salad  oil,  or  lard,  or 
fat  saved  from  chicken  or  goose)  in 
heavy  iron  kettle;  put  in  rice  and  stir 
constantly  until  it  becomes  a  light 
golden  brown;  add  onion  and  veal  cut 
in  pieces  for  stewing.  (Get  neck  and 
shoulder  of  veal,  or  part  neck  and 
part  breast).  If  bay  leaf  is  used  add 
at  this  time.     Cover  well  with  water. 

As  soon  as  the  kettle  boils  well  re- 
duce heat  as  low  as  possible  and  sim- 
mer till  meat  is  perfectly  tender.  Add 
salt,  pepper  and  parsley  five  minutes 
before  serving.  This  should  be  as 
white  and  tender  as  chicken.  A  table- 
spoonful  of  butter  may  be  added  and 
will  improve  the  flavor,  but  will  also 
slightly  increase  the  cost,  and  is  not 
at  all  necessary. — Mrs.  A.  L.  Veazie, 
695  Hoyt  street. 


Mutton 


Breast  of  Mutton. 

Cost. 
Breast  of  mutton  (4  lbs.  @  10c 

lb.)    $0.4000 

1  quart  of  stock 0800 

2  onions    0167 

1  t  salt 0003 

Vs  t  pepper 0010 

1  pint  green  peas 1500 

1  T  flour 0009 

1    T   butter 0156 

1  T  chopped  parsley 0042 

Gas,   V2   hour,  average  heat 0128 

1  hour  simmering 0097 

Cost    $0.6912 

Separate  the  breast  between  the 
ribs;  put  them  into  a  stewing  pan 
and  shake  until  they  are  a  nice 
brown.  Add  the  butter  and  flour 
mixed  and  one  quart  of  stock;  add  all 
the  seasonings.  Cover  and  simmer 
gently  until  the  mutton  is  tender, 
about  one  hour;  then  add  the  peas  and 
cook  20  minutes.  Lift  the  meat,  put 
it  in  the  center  of  a  platter,  strain 
the  sauce  over  it,  put  the  peas  around 
near  the  meat  and  outside  of  this  a 
roll  of  carefully  boiled  rice.  This 
forms  an  admirable  dish  for  six  or 
eight  persons  at  a  cost  of  10  or  15 
cents. — Mrs.  S.  T.  R. 


Mutton    Pie. 

Following  are  two  recipes  for  using 
the  left-over  meat,  both  of  which  I 
know  to  be  excellent.  (We  will  not 
price  the  left-over  meat). 

Cost. 

2  c  cold  mutton $0,000 

2  c  sliced  onions 0500 

4  c   (2  lbs.)   potatoes,  sliced 0400 

1  c  gravy 0000 

1  t  salt 0003 

%   t  pepper 0010 

Crust  for  top — 

1   large  c  flour 0145 

14   t  salt 0001 

1  T  lard 0094 

%   t  milk 0201 

2  t  baking  powder 0072 

Gas    ....    -0185 

Cost  for  four  persons $0.1611 

Put  alternate  layers  of  the  meat, 
cut  in  small  pieces,  the  sliced  onions 
and  potatoes  in  a  baking  dish,  till  all 
are  used.  Pepper  and  salt  by  layers. 
Cover  with  the  gravy  and  enough  wa- 
ter to  just  come  to  the  top.  Put  on 
fire  to  be  cooking  while  preparing 
the  crust;  roll  crust  to  fit  the  pan; 
make  incision  in  the  top  and  bake  in 
a  moderate  oven  about  25  minutes. — 
Mrs.  Welch. 


162 


TELEGRAM  CONSERVATION  COOK  BOOK. 


To    Stuff   a  Leg  of   Mutton. 

Cost. 
1  leg-  mutton   (4  lbs.    @   17c) ..  .$0.6800 

1  pint  bread  crumbs 0300 

1  T  parsley 0042 

1  t  salt 0003 

Vb   t  pepper 0010 

1  T  butter 0156 

,1  clove  garlic 0001 

Y2  pint  pine  nuts 1000 

Gas,  iy2   hours 0383 

Cost    $0.8695 

Remove  the  bone  from  the  leg-  of 
mutton  and  wipe  the  outside  care- 
fully with  a  damp  cloth.  Put  the 
bread  crumbs  into  a  bowl,  add  the 
salt,  pepper,  pine  nuts  and  garlic, 
mashed;  pour  over  it  the  butter, 
melted.  Stuff  this  into  the  space  from 
which  the  bone  was  taken.  Roast  or 
bake  the  leg  and  serve  with  it  rice 
croquettes  or  browned  sweet  potatoes 
and  scalloped  tomatoes,  or  stewed 
turnips. — Mrs.   T.   R. 

Old-Fashioned   Haricot. 

Cost. 

2  lbs.  breast  of  mutton $0.3200 

2  small  carrots,  diced  (lc) 0150 

2  small  parsnips,  diced  (lc) 0167 

1  pint  shredded  cabbage  (2c)  .  .  .0188 
1    cup    green    peas    (20    oz.    for 

20c,  canned)    0800 

1  cup    corn     (20     oz.     for     20c, 
canned)    0800 

2  cups  tomatoes    (raw) 0534 

1  qt.  tomatoes   (12  lbs.  for  25c)      .0416 

1  T  salt 0008 

Fuel,  wood,  2  hours  (%  use)      .      .0340 

Cost    $0.6603 

Put  the  mutton  into  the  kettle  and 
brown  slowly,  turning  and  stirring 
for  about  15  minutes.  Then  add  the 
carrots    and    let   brown   slightly.     Add 

1  pint  water,  the  parsnips,  cabbage 
and  tomato,  and  set  the  kettle  back 
where  it  will  cook  slowly  for  one 
hour,  then  salt  to  taste  and  add  the 
peas  and  thinly  sliced  potatoes  and 
cook  for  4  5  minutes,  adding  the  corn 
10  minutes  before  taking  from  the 
fire.  More  water  may  be  needed  dur- 
ing the  cooking. — Mrs.  W.  L.  Nelson, 
604    East   Thirty-eighth    street   North. 

Mutton    Pot    Roast. 

Cost. 
Small  leg  of  mutton  (3%  lbs.  at 

17c)    $0.6000 

2  good  sized  onions  (1  c) 0250 

2   t   salt 0005 

%   t  pepper 0021 

Gas 0342 

Cost  for  roast $0.6618 

Trim  outside  skin  off;  place  in  ket- 
tle; slice  over  it  the  onions;  add  the 
salt  and  pepper.  Use  only  enough 
water  to  keep  from  burning  and  cover 
tightly.  Cook  about  three  hours,  and 
serve.     This  is  very  fine. — Mrs.  Welch. 


Second  prize  for  the  best  recipe  for 
cooking  mutton  or  lamb  in  any  way 
was  won  by  Mrs.  A.  H.  Pope,  1285 
East  Twentieth  street  .South,  with  the 
following  recipe,  also  cooked  with 
electricity: 

Casserole  of  Lamb.  Cost 

2y2   lbs.   breast  of  lamb  at  14c 

per  lb $0.3500 

1V2   c  tomatoes    (ripe) 0401 

1   stalk  celery 0063 

1  onion   (about  3  oz.) 0100 

%     lb.     ( V2     c)     uncooked    rice 

(Japan),  at  8  l-3c  per  lb 0283 

2  y2    t   salt 0007 

y2    t  pepper 0041 

2  T  flour 0018 

Electricity,   1%   hours 0018 

About  3  quarts  cost $0.4452 

Or  per  quart  costs 1477 

Or  3%c  per  cupful. 

Cut  meat  in  small  pieces,  slice  to- 
mato, cut  onion  and  celery  into  small 
pieces.  Put  all  into  casserole,  with  the 
exception  of  flour,  and  bake;  about 
15  minutes  before  time  is  up,  add 
flour  stirred  to  a  thin  paste  with  a 
little  water.  About  4  cupfuls  of  wa- 
ter should  be  put  into  dish  with  meat. 
Cook  slowly. — Mrs.  A.  H.  Pope,  1285 
East  Twentieth  street  South. 

I  am  sorry  the  first  prize  was  for 
cooking  veal  and  the  second  for  cook- 
ing lamb,  as  these  two  meats  are  the 
ones  Mr.  Hoover  does  not  want  us  to 
cook  at  all.  However,  that  is  but 
temporary — during  the  war,  which  we 
all  hope  will  be  over  before  many 
months,  and  these  economy  recipes  we 
will  want  to  keep  and  use  for  years, 
so  that  the  veal  and  lamb  recipes  will 
be   useful   then. 

Mutton  Olives.  Cost 

2  lbs.  mutton,  at  15c $0.3000 

2    T   butter 0312 

1  T  flour 0009 

y2   cup  bread  crumbs 0150 

%  t  pepper 0021 

1    t   salt 0003 

Parsley  from  garden 0000 

1   bay  leaf 0001 

1   t  onion 0005 

1  c  potatoes 0125 

Fuel,  1  hour,   y2   time 0170 

Serves  five  persons  for $0.3796 

Or  iy2  cents  each. 

Cut  meat  in  strips,  4  inches  long 
and  2  inches  wide;  put  bread  crumbs 
in  bowl  with  1  teaspoonful  melted 
butter,  salt,  pepper  and  parsley; 
spread  each  strip  of  meat  with  this 
and  tie  with  twine;  simmer  one  hour; 
put  1  teaspoonful  butter  and  1  tea- 
spoonful  flour  in  saucepan  with  stock 
from  above  cooking;  add  bay  leaf  and 
onion;  pour  around  olives,  cook  % 
hour  longer;  remove  strings  before 
serving. — Mrs.  J.  B.  McCreary. 


A  Four-Page  Comic  Section  Every  Saturday 


CONSERVATION   OF   PORK 


163 


Roast   Leg   of   Lamb. 

Wash  meat  off  with  vinegar,  then 
gash  with  sharp  knife  about  4  times 
and  load  with  small  pieces  of  bacon 
and  garlic  or  onion.  Place  in  roaster 
and  spread  top  thinly  with  a  mustard 
paste  made  of  powdered  mustard 
mixed  with  water  and  sprinkle  with 
pepper  and  salt  and  2  bay  leaves. 
Pour  over  this  %  cup  vinegar  and  let 
meat  stand  for  three  or  four  hours  if 
possible,  basting  quite  often  with 
vinegar.  Add  a  little  cold  water, 
cover  and  roast  until  tender.  Make 
gravy  as  usual.  I  haven't  had  time 
to  figure  costs  or  amounts  on  these 
meat  recipes. — Mrs.  M.  Gay,  709  East 
Twenty-ninth  street  North. 

Crown   Roast  of   Lamb. 

2    lbs.    lamb    rib    chops    in    one 

piece,  20c  a  pound) $0.4000 

2  medium-sized  carrots  (2-3   lb.)      .0200 

2   medium-sized   turnips 0150 

1   stalk  celery 0063 

1   onion,    y2c 0250 

V2  c  green  peas 0400 

Vz  c  string  beans 0400 

I  I  £utter ^0156 

?  T  flour 0018 

l,T  salt    0008 

'i  t  black  pepper 0042 

Z  T  tomato  catchup 0100 

IT  Worcestershire  sauce 0050 

Fuol,  gas,  40  minutes 0170 

Cost    $0.6007 

Servrs  four  people  for  15  cents  each. 

Method  for  preparing:  Order  from 
butcher  a  back  of  lamb  (rib  chops), 
about  2  pounds,  in  one  piece.  Turn 
ends  together  and  tie  with  a  string, 
which  remove  after  cooking.  Roast 
for  40  minutes  with  1  carrot,  1  onion, 
1  stalk  of  celery  cut  up.  When  al- 
most done  sprinkle  2  tablespoonfuls 
flour  in  the  pan  and  let  it  brown.  Add 
1  pint  of  water,  salt,  pepper,  2  table- 
spoonfuls  catchup  and  1  tablespoonful 
of  Worcestershire   sauce. 

Cut  1  carrot  and  1  turnip  in  small 
dice,  boil,  drain  and  fry  in  a  table- 
spoonful  of  butter  a  few  minutes. 
Take  %  cupful  green  peas  and  V2  cup- 
ful string  beans  from  your  own  can- 
ning, heat  in  a  little  butter  and  sea- 
son. Place  the  rack  in  center  of  large 
plate,  garnish  with   vegetables,  strain 


gravy  over  the  meat  and  serve. — Mrs. 
Otto  Heyde,  181  Grover  street. 
Captain's    Pie. 

Cost. 

iy2   lbs.  mutton,  at  15c $0,230? 

2   T   onion 0032 

%   turnip   (y2   c) 0063 

1  carrot   ( y2   c) 0075 

1  c  flour 0145 

Vz    lb.    suet 0700 

1  T  salt 0003 

%   t  pepper 0021 

Wood  fuel,  2'/2   hours,   y2   use..      .0430 

Cost  to  serve  4  persons $0.3769 

Or  9%  cents  each. 

Cut  meat  and  vegetables  in  small 
pieces,  add  seasoning  and  simmer. 
Make  crust  paste  of  1  cupful  flour,  % 
teaspoonful  salt,  %  lb.  suet,  tried  out. 
Place  over  meat  and  boil;  then  sim- 
mer 1%  hours. — Mrs.  J.  B.  McCreary. 

Breaded  Lamb  Chops. 

Cost. 

5  lamb  chops  (1%   lbs.) $0.4400 

1    egg    0500 

1    c    bread    crumbs    (or    cracker 

crumbs)     0150 

1  t  salt 0003 

Vs  t  pepper 0010 

Vs    t  nutmeg 0016 

1  R  T  parsley   (from  garden)..      .0000 

3  T  lard 0282 

Wood  fire,  20  minutes   ( Va   use)      .0048 

Will  serve  five  persons  for.. $0.5409 

Or  10y2  cents  each. 

Pick  the  loose  bones  from  the  chops, 
wipe  with  damp  cloth,  dip  each  chop 
in  beaten  egg,  then  in  cracker  crumbs 
that  have  been  seasoned  with  the 
above  seasoning.  Have  a  spider  hot, 
put  in  the  lard;  when  melted  and  hot, 
is  my  experience,  as  a  druggist's  wife 
put  in  prepared  chops  and  fry  to  a 
nice  brown,  about  20  minutes.  Place 
chops  on  a  hot  platter,  garnish  with 
slices  of  lemon  and  sprigs  of  parsley. 
— Mrs.  H.  M.  Vana,  607  East  Twenty- 
second  street. 

Sheep's  Head. 

A  sheep's  head  may  be  used  and 
dressed  precisely  the  same  as  a  calf's 
head,  but  two  heads  must  be  served 
in  the  place  of  one  calf's  head.  The 
hearts,  livers  and  kidneys  may  also  be 
served  as  calves'  hearts,  liver  or  kid- 
ney. They  are  much  less  in  price  and 
very  good. 


Pork 

Roast   Pork.  Will     serve     eight    persons     at     9% 

Cost.  cents  each. 

3   lbs.   pork   (25c) $0.7500  Wipe   the  meat  with   a  damp  cloth; 

%   t  Den'o'er' nn??  SCOre    the    rind    across    %    of   an    inch 

2  c  water      0000  apart-   season   with  tablespoonful  salt 

Vz   t  caraway  seed.'.'.'.'!'.  '.'.','.'.'.  '.       0010  and     Vi     teaspoonful    pepper;    lay    the 

2   T  cornstarch 0032  Pork  in  a  roasting  pan;  place   it  in   a 

Fuel,  wood,   2  hours   ( y>   use)..      .0286  medium     hot     oven,     roast     till      light 

brown,    basting   with    its    own    gravy; 

Cost  of  roast  and  gravy $0.7857  then    add    a    cupful    of    boiling    water 


164 


TELEGRAM  CONSERVATION  COOK  BOOK. 


and  hk  teaspoonful  caraway  seed;  con- 
tinue to  roast  and  baste  till  nearly 
done;  turn  the  meat  over,  so  the  rind 
lies  in  the  gravy;  roast  10  minutes; 
turn  it  again,  so  the  rind  is  on  the 
top;  let  it  remain  five  minutes  longer 
in  the  oven,  transfer  to  a  hot  dish; 
free  the  gravy  from  fat;  mix  2  table- 
spoonfuls  of  cornstarch  in  1-3  cupful 
of  water;  add  it  to  the  gravy;  stir 
two  minutes;  add  sufficient  boiling 
water  to  make  a  creamy  sauce;  strain 
and  serve  with  the  meat. — Mrs.  H.  M. 
Vana. 

Third  Prize — For  the  best  recipe  for 
cooking  pork  in  any  form,  in  any  way. 
This  was  won  by  Mrs.  J.  B.  McCreary, 
78  East  Buffalo  street,  with  the  fol- 
lowing recipe,  cooked  with  wood: 

Pork   Meat  Balls. 

Cost. 
1%  lbs.  sausage  meat,  at  17c. $0.2600 

%  t  pepper 0021 

1  t  salt 0003 

1    t    onion 0005 

1  c  flour 0145 

1  t  baking  powder 0221 

1  t  salt  for  crust 0003 

y2    c   milk 0134 

Cabbage  leaves 0100 

Wood  fuel,  V2  use,  for  30  min.  .      .0085 

Serves  four  persons  for $0.3117 

Or  about  8  cents  each. 

Put  meat  through  grinder  and  make 
into  balls;  salt,  then  fry  brown.  Wrap 
in  cabbage  leaves  and  tie  with  twine. 
Make  dumplings  with  flour,  salt  and 
baking  powder  and  drop  in.  Cook 
until  done,  about  25  minutes  in  all. — 
Mrs.  J.  B.  McCreary,  78  East  Buffalo 
street. 

Salt   Pork,  Country  Style. 

Cost. 

1  lb.  salt  pork $0.2000 

2  t  cornmeal 0012 

%  t  pepper 0021 

1   t  flour 0003 

1  c   milk 0268 

2  t  flour 0018 

1  lb.  potato  cubes 0200 

Fuel,  half  hour,  half  use 0085 

Cost  to  serve  four  persons. .  .$0.2607 

Or  6%  cents  each. 

Slice  pork  and  fry  in  meal  and 
flour.  Strain  fat  left  over  and  add 
two  teaspoonfuls  flour,  1  cupful  milk 
and  pepper.  Boil  these  together  and 
pour  over  meat.  Serve  potato  cubes 
around  it. — Mrs.  J.  B.  McCreary,  78 
East  Buffalo  street. 

Pork  Mock  Duck. 

Tenderloin  of  pork   (35c  lb.)  ..  .$0.5000 
Dressing,  as  per  first  recipe...      .0744 

1  T  butter 0156 

1  t  salt 0003 

%   t  pepper 0010 

%   c  flour 0036 

Gas  to  bake,  1  hour 0255 

Cost  for  eight  portions $0.6204 

Or  about  8  cents  each. 


Proceed  as  with  the  pressed  beef, 
but  after  rolling  and  tying  rub  with 
melted  butter,  dredge  with  flour,  pep- 
per and  salt,  and  bake  till  tender. 
Place  water  and  drippings  in  pan  hk 
inch  up  side  of  pan,  and  baste  fre- 
quently. Add  water,  if  necessary. 
This  may  be  used  hot,  or  pressed  and 
sliced  when  cold. —  Mrs.  Lulu  M. 
Welch. 

Ham  Puff. 

Cost. 

V2.   pint  sweet  milk $0.0268 

hi  c  butter 0625 

y2   c  flour 0073 

4  eggs   (cooking) 1600 

1    c    chopped    boiled    ham    (put 

through  grinder)    0000 

1  T  salt 0008 

y2    t   pepper .0042 

Fuel,  wood,   y2  hour.   y2   use 0085 


Cost  of  preparing  the  ham.  ..$0.2701 
Directions — Scald  milk  and  butter, 
add  flour,  made  smooth  with  water; 
cook  until  thick;  when  cool  add  yolks 
of  eggs,  well  beaten,  then  the  beaten 
whites,  lastly  the  chopped  ham;  bake 
half  hour  with  pan  sitting  in  hot 
water;  test  with  a  straw,  cover  if 
gets  too  brown;  if  it  has  to  stand, 
keep  in  pan  of  hot  water  on  back  of 
range  and  keep  covered. — Mrs.  M. 
Parks,  533  East  Thirty-seventh  street 
South. 

Leftovers. 

Here  are  three  good  ways  of  using 
up  left-overs: 

Croquettes. 

Cost. 

1  egg  (cooking) $0.4000 

1%  pints  of  cold  meat 0000 

y2  pint  of  milk 0268 

1  T    butter 0156 

2  T   flour 0018 

1   T   chopped   onion 0016 

1  parsley  (from  garden) 0000 

1  c  cracker  crumbs   (18c  lb.)...      .0450 

Ms  c  Crisco 0653 

Drippings  from  roast 0000 

Gas,   15   minutes 0029 


Cost  to  make  10  croquettes.  .$0.1990 

Or  2  cents  each. 

Take  the  cold  beef  and  put  through 
meat  chopper;  put  the  milk  over  the 
fire,  rub  together  the  butter  and 
flour,  add  to  milk  and  stir  until 
smooth  and  thick.  Season  the  meat 
with  chopped  onion  and  parsley;  mix 
all  together  with  the  gravy  and  set 
aside  to  cool;  when  cold  form  into 
croquettes,  oblong  shape;  beat  the 
egg,  add  1  T  cold  water,  dip  the  cro- 
quettes in  the  beaten  egg,  roll  in 
cracked  crumbs  and  fry  in  smoking 
hot  fat.  This  makes  10  croquettes. 
They  are  much  nicer  than  the  cold 
meat,  and  are  pretty  garnished  with 
parsley. — Mrs.  Spencer. 


ADDITIONAL.  RECIPES. 


166 


Frittadilla. 

One  pint  finely  chopped  cold  meat 
of  different  kinds;  1  pint  bread 
crumbs;  1  tablespoonful  onion, 
chopped  fine;  1  tablespoonful  chopped 
parsley;  salt  and  pepper  to  taste.  Soak 
bread  crumbs  and  drain.  Put  1  table- 
spoonful butter  in  spider;  when 
melted  drop  in  onion  for  three  min- 
utes. Then  put  in  bread  crumbs  and 
meat.  Heat  all  through.  Mix  all  to- 
g-ether with  two  well  beaten  eggs. 
Make  into  little  pats.  Fry  in  butter 
until  brown. — Harriet  G.  West. 


Hash. 

One  cupful  of  tender  cooked  meat, 
chopped  fine;  2  cupfuls  of  hot  mashed 
potatoes;  %  teaspoonful  of  salt;  % 
teaspoonful  of  pepper.  Mix  till  there 
are  no  lumps.  Put  three  tablespoon- 
fuls  of  hot  water  into  spider;  melt  in 
it  1  tablespoonful  of  butter  or  drip- 
pings; put  in  the  hash;  let  it  simmer 
slowly  till  it  has  absorbed  the  water 
and  formed  a  brown  crust.  Do  not 
stir.  Fold  over  as  you  would  an 
omelet  and  turn  on  a  hot  dish. — Mrs. 
Sears. 


Additional    Recipes 


166 


TELEGRAM  CONSERVATION  COOK  BOOK. 


Meat  Substitutes  as  a  Health  Necessity 


Dear  Friends:  In  beginning  our 
last  week's  work  on  meat  substitutes 
I  want  to  tell  you  a  little  of  what  I 
have  been  reading-  about  giving  up 
the  use  of  meat  as  a  health  necessity. 
We  often  read  a  vague  reference  to 
a  meat  diet  as  harmful,  but  the  num- 
ber of  people — particularly  men — who 
are  suffering  with  heart  trouble, 
hardening  of  the  arteries,  Bright's 
disease,  etc.,  in  middle  age  is  appall- 
ing, and  Dr.  Louis  Faugeres  Bishop 
(with  all  kinds  of  letters  after  his 
name)  and  professor  of  heart  and  cir- 
culatory diseases  in  Fordham  univer- 
sity, tells  us  that  this  class  of  dis- 
eases is  now  claiming  twice  as  many 
victims  as  it  did  30  years  ago,  and 
from  those  who  can  least  be  spared 
by  their  families  and  the  state.  "One 
has  only  to  read  the  morning  papers 
to  note  the  number  of  men  and  wom- 
en— unfortunately  most  often  those 
living  at  high  pressure  in  solving 
some  of  the  problems  of  our  complex 
civilization — who  are  cut  down  with- 
out warning. 

"In  a  double  sense,  the  way  to  a 
man's  heart  is  by  the  food  he  is  given, 
and  the  more  elaborate  the  food  the 
more  quickly  does  his  heart  succumb 
to  the  strain  put  upon  it.  So  it  falls 
upon  the  woman  to  meet  this  condi- 
tion and  without  delay. 

"The  insidiousness  of  auto-intoxi- 
cation is  that  it  runs  on  for  some 
time  without  showing  any  outward 
effect,  so  that  food  poisoning  has  gen- 
erally existed  for  five  or  ten  years 
before  the  heart  is  sufficiently  dam- 
aged to  cause  distress  or  exertion,  and 
it  is  very  hard  to  persuade  a  sick  per- 
son who  does  not  feel  any  discomfort 
from  his  high  blood  pressure,  or  leak- 
ing heart,  that  a  change  of  diet  is 
essential. 

"It  has  been  found  that,  under  cer- 
tain circumstances,  the  cells  of  the 
body  become  sensitive  to  the  protein 
element  of  certain  kinds  of  foods,  and 
from  that  time  on,  as  long  as  this 
sensitiveness  lasts,  that  kind  of  food 
acts  as  a  poison  to  the  cells  of  the 
body.  The  only  way  to  limit  the 
damage  is  to  exclude  the  offending 
article  of  food  from  the  diet.  Another 
important  point  in  the  matter  is  that 
when  a  person  is  sensitive  to  a  par- 
ticular kind  of  food  the  cells  are  al- 
most as  much   irritated  by  a  little  of 


this  food  as  by  a  great  deal,  so  that  t 
a  diet,  to  be  of  much  use,  has  to  be 
a  strict  diet.  Many  failures  can  be 
laid  at  the  door  of  a  slight  indulgence 
in  the  type  of  food  to  which  the  per- 
son is  sensitive.  It  is  hard  to  believe 
that  a  little  will  do  any  harm,  or  that 
food  damage  can  be  entirely  inde- 
pendent of  any  discomfort,  but  such 
is  the  case.  The  things  that  do  dam- 
age are  usually  found  in  the  group 
including  eggs,  fish,  meat  and  stock 
soups  (made  from  meat),  but  there  is 
no  definite  way  of  determining  which 
of  these  things  are  at  fault.  This  has 
to  be  accomplished  by  the  study  of 
each  individual  person  by  means  of 
the  absolute  withdrawal  of  all  those 
things  until  there  is  an  improvement 
in  the  action  of  the  heart  and  blood 
vessels.  Now  one  article  of  food,  and 
then  another,  is  added  to  the  diet,  and 
it  is  discovered  by  experiment  which 
one  the  person  can  use  without  a  re- 
turn of  the  disorder.  It  may  be  only 
eggs,  or  fish,  or  meat,  in  the  begin- 
ning that  causes  trouble,  but  in  per- 
sons seriously  ill  with  hardening  of 
the  arteries  all  these  things  cause 
trouble  and  must  be  absolutely  elim- 
inated from  the  diet." 

One  of  our  kitchen  visitors  told  me 
that  she  had  eaten  no  meat  or  soup 
from  meat,  or  red  fish,  or  carrots,  in 
two  years,  and  was  nearly  cured  of 
her  heart  trouble.  Cheese  and  nut 
dishes  are  the  very  things,  with  good 
vegetables  and  fruits  and  breads,  that 
people  suffering  from  heart  derange- 
ment should  use  as  articles  of  diet. 
And  for  all  of  us  in  middle  life  who 
feel  "under  the  weather"  and  op- 
pressed, without  exactly  knowing 
what  is  the  matter  with  us,  it  is  sure- 
ly worth  while  to  try  for  a  month 
leaving  meat,  fish,  eggs  and  soup  out 
of  our  diet  altogether,  and  see  if  we 
don't  feel  better.  If  we  do  we  know 
that  some  one  of  these  has  been  poi- 
soning us — probably  not  all  of  them, 
however — and  we  can  try  eating  eggs 
and  see  if  we  feel  any  worse,  etc.  It 
for  25  years,  that  a  middle-aged  per- 
son of  good,  sound,  common  sense 
is  far  more  likely  to  be  able  to  locate 
a  chronic  trouble  for  himself  if  he 
sets  his  mind  to  it  than  the  average 
"reputable  physician"  can  do  for  him. 


Phone  Your  Want  Ads  to  The  Telegram — 
Broadway  200,  A  6701 


Cooked  Vegetables 

Without  Meat 


Cooked  Vegetables 

Without  Meat 

Vegetables  used  instead  of  Meat — Various  general  suggestions 
for  preparing  and  cooking  vegetables. 


Recipes  for — 

Vegetable  pot  pie 
Vegetable  combinations,  baked 
Vegetable  stew 
Vegetable  sausages 


Escalloped  vegetables 
Macedoine  of  vegetables 
Jellied  vegetables 


Beans — 

Baked 

New  England 
Texas 
Uncle  Sam's 


Spanish  and  Lima 
String  beans 
Stewed  and  creamed 


Beets — 

With  cream  sauce 
Minced 


Sliced 
Baked 


Cabbage — 

Bavarian 
Delicate 
Fried 
Creamed 


Red 
Blue 
Souffle 
Sauer-kraut 


Carrots — 

To  cook 
Creamed 


Stewed 
Casserole 


Cauliflower — 

To  cook  whole 

Corn — 

Baked 

Fritters 

Chowder 


Escalloped 


Mock  crabs 
Pudding 
With  Peppers 


Onions — 

Baked 

Stuffed 

Smothered 


Escalloped 

Creamed 

Pudding 


Parsnips — 
Fried 


Baked 


Peas- 


Loaf 

In  cream  sauce 


In  turnip  cups 


Peppers — 

Stewed 


Potatoes — 

Escalloped 

Dumplings 

Croquettes 

Cakes 

Baked 


With  Dumplings 
Balls 
Pie 

Patties 
Baskets 
Hash 


Sweet  Potatoes — 

In  butter 
Browned 


Au  caramel 


Radishes — 

Japanese  to  bake 


Succotash — 

Baked 
Stewed 


With  dumplings 


Salsify — 

Escalloped 


Tomatoes — 

Fried 

With  macaroni 

With  rice 


With  corn 
With  cheese 
Chowder 


Turnips — 
Au  gratin 


Rice — 

How  to  cook 
Steamed 


With  corn  meal 
With  vegetables 


Cooked  Vegetables 


Using  Vegetables  Instead  of  Meat. 

Here  are  some  general  remarks  on 
vegetable  eating  by  Mrs.  Sarah  Tyson 
Rorer.  I  wish  I  had  space  for  more, 
as  what  she  says  is  surely  worth  our 
consideration. 

The  American  people,  as  a  class,  in 
their  rushing  and  bustling  life,  pre- 
fer to  take  their  nitrogen  from  ani- 
mal products,  which  are  rather  more 
easily  digested  and  assimilated  than 
vegetables.  It  is  a  fact,  however,  that 
all  the  elements  necessary  for  the 
building  of  the  body  are  found  in  the 
vegetable  world.  Our  working  ani- 
mals, "beasts  of  burden,"  build  and 
repair  their  large  bodies,  under  heavy 
labor,  on  materials  from  the  vegetable 
kingdom.  True,  their  digestive  ap- 
paratus is  rather  different  from 
man's,  and  is  better  suited  to  the  dry, 
concentrated  cereals.  We  do  not,  how- 
ever get  from  the  animal  a  single 
element  except  that  which  the  ani- 
mal has  taken  from  the  vegetable 
world.  His  flesh  is  the  result  of  the 
digestion  of  vegetable  materials. 

Meat  is  rich  in  water,  containing 
less  nitrogen  than  peas,  beans  and 
lentils,  but  in  a  more  acceptable  form 
to  American  and  English  business 
men  or  teachers  who  spend  most  of 
their  lives  in  close,  ill-ventilated 
rooms.  There  are  many  sides  to  the 
vegetarian  question  worthy  of  con- 
sideration. 

The  true  vegetarian  uses  all  forms 
of  vegetable  foods;  he  does  not  try 
to  live  upon  potatoes  and  so-called 
green  or  succulent  vegetables.  These 
do  not  contain  nitrogen,  and  are  in- 
sufficient to  sustain  life.  Nuts  well 
prepared  and  mixed  with  cereals,  and 
such  easily  digested  foods  as  rice 
give  sustaining  power  not  attainable 
by  meat.  Health  and  nutrition  de- 
pend entirely  upon  the  class  of  vege- 
tables selected.  The  Japanese,  who 
do  in  their  country  the  work  per- 
formed by  horses  here,  are  practical- 
ly vegetarians. 

Nitrogeneous  vegetables  are  slow  of 
digestion;  hence,  the  vegetarian  re- 
quires but  two  meals  per  day;  but  in 
those  two  meals,  especially  if  his  diet 
is  well  selected,  he  will  receive  more 
nourishment  than  from  three  meals 
of  meat.  Two  points  have  been 
gained,  time  spent  in  eating  and 
money  saved.  Then,  too,  he  has  had 
much  greater  variety.  The  vegetarian 
is  not  compelled  to  eat  steaks,  chops; 
and  roasted  beef  to  be  followed  by 
roasted  beef,  steaks  and  chops;  but 
selects  from  a  score  of  dishes  made 
by  blending  different  vegetables,  nuts 
and  fruits. 


The  amount  of  cellulose  or  waste  in 
vegetable  foods  keeps  up  the  peri- 
staltic motion  of  the  intestines  and 
lower  bowels;  hence,  vegetable  eaters 
are  very  rarely  troubled  with  consti- 
pation and  torpid  livers.  Skin  dis- 
eases are  frequently  due  to  a  lack  of 
green  vegetables. 

An  observer  can  readily  understand, 
however,,  why  we  have  grown  into 
a  meat-eating  nation.  A  short  visit 
into  the  house  of  a  neighbor  makes 
this  point  quite  plain.  The  so-called 
cook,  an  uneducated  woman,  who  is 
perhaps  a  second  rate  scullery  maid, 
presides  over  the  kitchen.  She  does 
not  know  the  chemical  composition  of 
a  single  article  she  cooks,  nor  the  ef- 
fect of  heat  upon  them.  She  does 
know  how  to  cook  meats;  they  can 
be  broiled  or  roasted.  These  two 
methods  form  the  limit  of  her  horizon. 
Broiling  intensifies  the  flavor  of 
steak,  and  with  a  little  seasoning  of 
salt  and  pepper,  and  a  bunch  of  pars- 
ley, makes  a  palatable  and  sightly 
dish.  The  cook  has  given  it  little  care 
and  less  thought.  Not  so  with  vege- 
tables; they  owe  their  flavor  to  vola- 
tile oils  which  are  easily  dissipated 
by  careless  or  rapid  cooking.  Badly 
cooked  vegetables  are  tasteless;  all 
the  flavor  has  been  cooked  out  and 
poured  down  the  drain.  Potatoes,  a 
common  vegetable,  served  in  nearly 
every  household  once  or  twice  a  day, 
are  seldom  well  cooked,  palatable  or 
sightly.  Rice  is  almost  unfit  for 
food;  in  nine  cases  out  of  ten  it  is 
yellow,  not  white,  heavy  and  sod- 
den, a  mass  of  wet  starch.  Few  things 
show  the  difference  between  com- 
fortable and  slovenly  housekeeping 
more  quickly  than  the  dressing  of 
vegetables. 

Cooking  Vegetables. 

Mrs.  Spencer,  1260  East  Davis 
street,  city,  says:  I  suppose  most 
of  the  readers  will  think  that  this 
week's  work  is  easy  and  simple,  as  it 
is  just  vegetables,  but  I  know  that  a 
great  many  people  spoil  the  best 
vegetables  by  cooking  in  too  much 
water  and  then  draining  it  off,  there- 
by losing  all  the  juices  and  the  very 
essence  of  the  vegetables.  It  seems 
to  me  this  is  one  of  the  most  essen- 
tial things  in  the  art  of  cooking.  For 
instance,  I  have  noticed  the  difference 
in  greeen  peas  or  string  beans,  and 
can  tell  if  they  have  been  cooked  in 
a  large  quantity  of  water  or  sim- 
mered down  till  there  is  very  little  of 
the  liquor  left — there  is  no  compari- 
son in  the  taste.  Green  vegetables 
should  be  thoroughly  washed  in  cold 
water,  then  dropped  into  water  that  is 
just  beginning  to  boil.     There  should 


COOKED    VEGETABLES. 


171 


be  one  tablespoonful  of  salt  to  two 
quarts  of  water.  If  the  water  boils 
long  before  the  vegetables  are  put  in, 
it  has  lost  all  its  gases,  and  the  min- 
eral ingredients  are  deposited  on  the 
bottom  and  side  of  the  kettle,  so  that 
the  water  is  flat  and  tasteless;  then 
the  vegetables  will  not  look  well  or 
have  a  fine  flavor.  Time  for  cook- 
ing depends  upon  the  age  and  time 
they  have  been  gathered. 

Third  Prize — For  the  best  and  most 
complete  condensed  list  of  general  in- 
formation on  how  to  best  prepare  and 
serve  each  common  vegetable  to  con- 
serve all  its  flavor  and  food  value, 
prize  was  won  by  Mrs.  John  Oatfield, 
Milwaukie,  Or.,  with  the  following 
table   of  condensed  directions: 

Cooking  Vegetables. 

Boil  one  hour — Carrots,  green 
beans,  celery,  turnips.  Cook  with 
boiling  water.  Reduce  water  to  be 
thickened  for  sauce  or  drain  and 
serve  with  butter  or  milk  sauce. 

Boil  one  hour — Cabbage,  onions, 
beets  (cook  in  skins.)  Plunge  in  ket- 
tle of  boiling  water  well  covered. 
Strong  vegetables  are  sometimes 
drained  and  recovered.  Cabbage  best 
cooked  uncovered  to  eliminate  strong 
odors.  Leave  beet  stems  on  to  avoid 
bleeding,  serve  buttered  or  as  pickles. 

Boil  one-half  hour — Spinach,  tur- 
nip tops,  curly  kale.  Add  small  quan- 
tity of  wate~  to  conserve  salts.  Drain 
and  mince,  season  with  butter  or 
drippings. 

Boil  one-half  hour — Cauliflower, 
Brussels  sprouts,  asparagus,  peas, 
summer  squash. 

Cook  one-half  hour — Tomatoes.  Add 
no  water.  Season  with  salt,  pepper, 
a  little  sugar,  butter. 

Cook  two  hours — Hubbard  squash 
(baked.)  Split  open,  remove  seeds, 
bake  in  oven,  when  half  done  dust 
over  salt,  sugar,  pepper  and  cut  in 
small  serving  pieces,  a  little  butter  to 
each   piece. 

Onions,  carrots,  parsnips  may  be 
baked  with  roast.  Turnips,  parsnips, 
squash  may  be  mashed,  milk  and  sea- 
soning added. — Mrs.  John  Oatfield, 
Milwaukie,  Or. 

How    to    Prepare    Vegetables. 

Strong  flavored  vegetables,  like 
turnips,  cabbage  and  greens,  require 
to  be  put  into  a  large  quantity  of 
"water. 

More  delicate  vegetables,  such  as 
peas,     asparagus,     etc.,     require     less 


water.  Let  water  boil  before  putting 
in  and  continue  to  boil  until  done. 

Never  let  vegetables  stand  in  the 
water  after  coming  off  the  fire.  If 
not  ready  to  serve,  place  in  colander 
over  pot  of  boiling  water.  An  iron 
pot  will  spoil  color  of  greens. 

Potatoes  are  good  with  all  meats. 

Greens,  cabbage,  carrots,  turnips 
and  parsnips  are  served  with  boiled 
meats. 

Beets,  beans  and  peas  are  served 
with  either  boiled  or  roast  meats. 

Steam  summer  squash. 

Soak  eggplant  in  salt  water  over 
night. 

One-half  teaspoonful  sugar  added 
to  onions,  peas,  parsnips  and  carrots 
while  boiling  add  greatly  to  their 
flavor. 

Grease  with  lard  the  outside  of  po- 
tatoes before  baking. 

Core  apples  and  cook;  put  through 
fruit  press  before  adding  sugar  for 
sauce. 

Bake  beans  in  the  water  in  which 
they  are  parboiled  as  this  is  the  se- 
cret of  nutritious  beans. — Florence  H. 
Dusenberry,  "Westport,  Wash. 

Rules  for  Handling  Vegetables. 

"Wash  thoroughly,  pare  and  scrape, 
if  skins  must  be  removed.  Keep  in 
cold  water  until  cooked  to  keep  them 
crisp  and  to  prevent  their  being  dis- 
colored. Cook  in  boiling  water;  the 
water  must  be  kept  at  the  boiling 
point.  Use  two  teaspoonfuls  salt  with 
two  quarts  water.  Put  salt  in  water 
when  the  vegetables  are  partly 
cooked.  The  water  in  which  vege- 
tables are  cooked  is  called  vegetable 
stock. 

Fresh  green  vegetables  require  less 
water  than  others. 

Cabbage,  cauliflower,  onions  and 
turnips  should  be  cooked  uncovered 
in    a   large   amount   of  water. 

All  vegetables  must  be  drained  as 
soon  as  tender.  Season  with  salt  and 
pepper  and  serve  hot  with  butter  or 
sauce.  Cold  vegetables  may  be  used 
for  salads  or  may  be  placed  in  a  bak- 
ing dish  with  one-half  the  quantity 
of  sauce  (2  c  vegetables  and  1  c 
sauce),  covered  with  buttered  crumbs 
and  .browned  in  a  hot  oven. — Mrs.  H. 
G.  Thyng,  326  East  Mohawk  street, 
St.  Johns. 

Vegetable  Cooking. 

All  vegetables  growing  beneath  the 
ground  should  be  cleaned  by  putting 
in  cold  water  and  scrubbing  with  a 
small  brush.  Unless  a  vegetable  is 
dried     or    wilted,     it     should     not    be 


The  Telegram  Delivered  in  Portland  by  Carrier 
for  Ten  Cents  a  Week 


172 


TELEGRAM  CONSERVATION  COOK  BOOK. 


soaked  in  water  for  any  length  of 
time  before  cooking. 

To  retain  flavor  in  vegetables,  use 
the  boiling  method  for  one  way — tur- 
nips, kohl-rabi,  carrots,  parsnips, 
sweet  potatoes  and  celery  may  all  be 
cooked  in  this  way.  In  so  doing  vege- 
tables may  be  cooked  in  the  morning 
and  quickly  reheated  for  dinner  in 
the  evening. 

In  boiling  have  a  large  saucepan  of 
water  on  the  stove  (rain  water  Is 
best)  when  it  comes  to  a  rapid  boil, 
drop  in  the  vegetables  (with  skins) 
large  ones  first,  see  that  this  comes  to 
a  boil  again  as  soon  as  possible,  then 
add  salt,  one  teaspoonful  to  every 
quart  of  water  used.  Continue  cook- 
ing gently,  partly  uncovered  till  ten- 
der (use  a  silver  fork  for  testing.) 
Do  not  allow  vegetables  to  stop  boil- 
ing before  they  are  tender,  also  do 
not  let  them  stand  in  water  after 
they  are  tender.  Drain  at  once  and 
cover  with  cold  water  two  or  three 
times,  when  cooled  peel  and  dice.  Or 
if  you  do  not  wish  to  serve  them 
right  away  keep  in  a  covered  dish  to 
avoid  drying.  The  following  recipe 
for  sauce  may  be  used  with  either  of 
the  vegetables  mentioned  above: 

White   Sauce. 

Cost. 

1    T    butter    $0.0156 

1  T  flour 0009 

1/2    t    salt    0003 

1  c  milk 0268 

Cost    $0.0436 

This  sauce  will  cover  a  pint  of 
vegetables.  Heat  the  butter,  add  flour 
and  stir  until  smooth,  then  add  the 
milk,  stirring  all  the  time.  When  the 
sauce  boils  add  salt  and  the  prepared 
vegetables.  Cook  10  minutes  and 
serve. 

All  the  above-mentioned  vegetables 
will  cook  in  30  minutes  if  young  and 
fresh,  old  ones  require  longer  cook- 
ing. Beets  always  require  the  boiling 
method.  Care  must  be  taken  in 
washing  them  not  to  break  any  roots 
or  stems  to  avoid  their  bleeding. 
Young  beets  will  cook  in  one  hour, 
old  ones  take  from  3  to  4  hours.  Do' 
not  serve  beets  with  white  sauce,  use 
butter,  salt  and  pepper  or  pickle  them. 

The  steaming  method  is  perhaps  the 
best.  Peel  or  scrape  (real  fine)  the 
vegetables  above  mentioned  (all  ex- 
cept beets),  potatoes,  cauliflower, 
cabbage,  pumpkin,  squash  and  young 
spinach  may  all  be  steam  cooked. 
All  but  pumpkin,  squash  and  spin- 
ach may  be  served  with  the  sauce 
given  above,  or  it  can  be  made  by  us- 
ing meat  stock  Instead  of  milk.  Serve 
pumpkin,  squash  and  spinach  with 
butter,  salt  and  pepper.  There  are 
many  different  ways  of  serving  vege- 
tables, too  many  to  mention  them  all. 


To  cook  tomatoes,  wash,  pour  boil- 
ing water  over  them,  let  stand  2  or 
3  minutes,  drain  off  and  cover  with 
cold  water,  pour  off  again  and  peel. 
Cut  large  tomatoes  in  fourths,  small 
ones  in  halves.  Put  into  a  stewpan 
on  the  stove,  boil  gently  20  minutes 
or  half  an  hour.  Season  five  minutes 
before  cooking  is  finished.  Allow  for 
each  quart  of  tomatoes  1  teaspoonful 
salt,  1  teaspoonful  sugar  and  1  table- 
spoonful  of  butter.  To  cook  onions, 
cut  them  in  slices  and  boil  in  salted 
water  10  minutes.  Drain,  add  2  table- 
spoonfuls  butter,  1  teaspoonful  salt, 
%  teaspoonful  pepper  to  every  pint  or 
2  cupfuls  of  onions.  Cover  the  stew- 
pan  and  cook  over  a  hot  fire  five 
minutes,  shaking  the  pan  occasional- 
ly. Now  set  it  back  where  it  will 
cook  slowly  for  40  minutes — Mrs. 
Helen  Vana,  607  East  Twenty-second 
street,  South,  city. 

The  Best  Ways  to  Cook  Vegetables. 

Mrs.  Dittmar  says:  I  am  sending 
in  a  few  of  my  recipes  and  ways  of 
cooking  vegetables.  I  want  to  add 
that  I  save  all  stock  from  vegetables 
cooked,  and  make  delicious  soups 
from  them.  I  want  to  thank  you  for 
the  many  good  recipes  that  are  com- 
ing through  your  kitchn;  every  one 
of  them  is  good,  and  gives  us  all  a 
chance  to  try  some  one  else's  way — 
like  going  out  to  dinner. 
The  Best  Way  to  Cook  Vegetables. 

To  boil  potatoes  put  on  in  cold 
water  allow  one  T  salt  to  each  qt. 
water,  boil  until  a  fork  penetrates 
them  easily,  then  drain,  return  to 
stove,  let  stand  a  moment,  take  up 
sauce  pan,  shake  gently,  take  off 
cover  to  let  steam  escape,  repeat  pro- 
cess two  or  three  times  when  pota- 
toes will  be  nice   and  mealy. 

Tomatoes — Cover  with  boiling  wa- 
ter for  a  moment,  then  remove  skins, 
cut  in  quarters,  place  in  saucepan 
with  no  water.  Add  seasoning,  also 
some  sugar  and  butter.  Cook  20  min- 
utes and  serve. 

Asparagus — Peel  and  wash,  tie  in 
bundles  heads  all  one  way,  ends  cut 
even.  Place  in  saucepan,  cover  with 
boiling  water  and  cook  25  minutes. 
Add  salt,  draw  to  the  back  of  the 
stove,  let  simmer  5  minutes,  lift  out 
and  drain.  Arrange  on  hot  dish,  re- 
move strings  and  pour  melted  butter 
over  it. 

Cabbage — Cut  in  quarters,  remove 
core,  wash  and  place  in  saucepan, 
nearly  cover  with  boiling  water,  cook 
until  done.  Add  salt  and  simmer  10 
minutes,  drain,  serve  with  melted  but- 
ter or  any  other  way  you  serve. 

Kale — Strip  leaves  from  stems, 
wash  thoroughly,  put  in  boiling  wa- 
ter, boil  for  10  minutes,  drain  and  re- 
turn to  saucepan  and  cover  with  fresh 


COOKED    VEGETABLES. 


173 


boiling  water.  Boil  until  done  and 
finish  in  any  of  the  many  ways  pre- 
ferred. 

Spinach — Strip  from  stalks,  wash 
well,  cover  with  boiling  water,  add 
salt,  boil  15  or  20  minutes,  drain  (it 
should  be  very  dry),  chop  very  fine, 
pour  over  it  melted  butter  and  gar- 
nish with  hard-boiled  eggs,  cut  in 
quarters. 

Swiss  chard — The  leaves  from  Swiss 
chard  can  be  cooked  like  spinach  and 
finished  the  same  or  with  a  white 
cream  sauce.  Stems  of  chard  can  be 
bunched  and  cooked  like  asparagus, 
or  cut  in  inch  pieces  and  boiled  and 
finished  a  la  creme. 

Cauliflower  can  be  cooked  in  one 
piece,  or  separate  the  roses.  Wash 
well  in  cold  water  and  boil,  putting 
them  on  in  boiling  water,  cook  till 
tender,  adding  the  salt  the  last  few 
minutes.  Serve  with  melted  butter 
or  cream  sauce. 

String  beans — Wash  well,  cut  off 
ends,  remove  strings,  cut  slantingly 
into  fine  slices,  place  in  sauce  pan 
with  boiling  water  and  salt,  boil  till 
tender,  let  water  boil  away  all  it  will 
by  boiling  without  a  cover.  Add  a 
piece  of  butter  and  chopped  parsley 
and  serve. 

Peas— Shell  and  wash,  put  on  in 
boiling  water  barely  enough  to  cover, 
add  a  little  sugar  and  boil  about  12 
minutes,  letting  the  water  boil 
down.  Add  a  few  tablespoonfuls  of 
cream,  seasoning  and  a  very  little 
butter. 

We  prefer  all  our  vegetables  cooked 
and  served  plain  with  the  addition 
of  a  little  butter,  as  nearly  all  sauces 
tend  to  lessen  the  flavor  of  the  vege- 
table.— Mrs.  M.  E.  Dittmar,  971  East 
Taylor  street,  city. 

General    Suggestions    on    Cooking 
Vegetables. 

Beets  pared  and  shaved  on  a 
grater  and  boiled  in  a  small  amount 
of  water,  cooked  nearly  dry  and  a 
little  vinegar  added  have  a  good 
color    and    a   fine    flavor. 

Squash  is  fine,  cut  in  half,  and 
baked  for  hours  with  a  filling  of  any 
kind  of  meat  or  meat  substitute. 

Ripe  sweet  corn  parched  and 
ground  fine  may  be  eaten  with  milk. 

Wheat  or  barley  is  good  as  It  is 
if  boiled  all  day. — Mrs.  S.  T.  Walker, 
box  215,  Forest  Grove,  Or. 


VEGETABLE    COMBINATIONS. 

Vegetable  Pot  Pie.  Cost 

1    lb.    string    beans     $0.0800 

1   qt.   potatoes    0400 

1  t    salt    0003 

2  T   Crisco    0174 

2  T  bread  crumbs    0019 

%    t   pepper    0021 

1  T  flour    0009 

2  T  chopped  onion 0020 

1    t    chopped    parsley    from    the 

garden      0000 


For  Dumplings. 

1  c  flour   

V2  c  very  fine  bread  crumbs 

1  T  Crisco 

V2    t  salt    

scant  %   cup  milk   

Wood   fuel    1    hour    (y2    use) 

2  T  baking  powder    


.0141 
.0075 
.0087 
.0002 
.0268 
.0170 
.0042 

Will   serve   4   four    $0.2231 

Or  5l/2  cents  each. 

Wash  beans,  string  and  cut  in  one- 
inch  pieces,  boil  in  slightly  salt  water, 
peel  potatoes,  cut  up  not  too  small, 
boil,  add  the  onion  to  potato  till  not 
quite  done,  drain  potatoes  and  beans, 
saving  stock  for  sauce.  Blend  to- 
gether bread  crumbs,  flour  and  Crisco, 
add  the  stock,  pepper,  salt  and  pars- 
ley chopped  fine,  put  the  potatoes  and 
beans  into  sauce  for  dumplings,  sift 
flour,  baking  powder,  bread  crumbs 
and  salt  together,  rub  in  Crisco.  add 
milk  to  make  a  very  stiff  batter,  drop 
in  on  top  of  potatoes  by  spoonfuls, 
cover  and  cook  12  minutes. 

It  is  well  to  set  saucepan  in  boil- 
ing water,  as  this  burns  very  easily. 
— Mrs.  M.  E.  Dittmar,  971  East  Taylor 
street,  city. 

Vegetable  Pie.  Cost 

3   c  sliced   raw   potatoes    $0.0300 

V2    lb.   mushrooms    2000 

2  celery   hearts    !0500 

3  small  carrots 0200 

1%    t  salt    0004 

V2  t  pepper 0042 

2  c  flour 0282 

2  T  butter 0312 

2  T  lard  or  Crisco 0312 

1  t  baking  powder 0036 

Gas  to  bake   30  minutes 0127 

Gas    to    boil    10    minutes 0019 


Cost   for    7   people    $0.4134 

Or    about    6    cents    each. 

Wash  and  peel  the  mushrooms  us- 
ing the  stems,  put  them  on  to  simmer 
in  two  T  butter  for  10  minutes,  then 
add  one  cup  of  hot  water.  Slice  the 
carrots  and  potatoes  and  celery,  cook 
together  (boiling  them  for  10  min- 
utes.) Make  a  pie  crust  as  follows: 
Take  2  cups  flour,  2  T  lard,  1  t  bak- 
ing powder,  half  t  salt.  Rub  the  lard 
into  the  flour  which  has  been  sifted 
with  the  baking  powder  and  salt;  mix 
with  one  cup  of  cold  water  to  about 
the  consistency  of  biscuit  dough.  Line 
the  sides  of  a  good-sized  granite  drip- 
ping pan  with  strips  of  the  dough. 
Put  alternate  layers  of  the  vegetables 
and  seasoning;  moisten  the  edges 
with  water,  roll  out  remainder  of 
dough  one-eighth  of  an  inch  thick, 
and  put  a  small  cup  in  center  of  pie 
to  hold  up  top  crust.  Now  put  on  top 
crust  (press  edges  with  a  fork),  brush 
over  with  milk  and  bake  in  hot  oven 
30  minutes.  This  is  delicious  and 
enough  for  seven  people,  a  splended 
meat  substitute  and  of  a  high  food 
value. — Mrs.  G.  Spencer,  1260  East 
Davis  street,  city. 


174 


TELEGRAM  CONSERVATION  COOK  BOOK. 


Vegetable  Pot  Pie. 

Cost. 

%    lb.    lima   beans    $0.0500 

1    lb.    tomatoes    0500 

1  can    corn    1500 

6   potatoes    (medium   sized)    .  .  .      .0200 

2  or  3   stalks  celery 0189 

2  onions 0100 

1  t  salt 0003 

%  t  pepper 0041 

1   T   flour 0009 

1    c    milk     0268 

Cooking  gas 0127 

Baking    powder    biscuits     1500 

Cost     $0.4937 

Wash  beans  and  place  to  soak,  add 
more  water,  the  celery,  onion,  spices, 
etc.,  and  cook  on  simmerer  until  done. 

Take  large  baking  dish  and  spread 
a  layer  of  beans,  then  one  of  corn, 
another  of  tomatoes  and  another  of 
potatoes  which  have  been  previously 
parboiled  and  sliced. 

Repeat  this  until  dish  is  almost  full 
and  over  all  pour  1  cup  of  milk  in 
which  a  tablespoonful  of  flour  has 
been  mixed  smooth.  Place  in  oven 
and  bake  for  half  an  hour.  Then 
place  on  top  a  cover  of  small  baking 
powder  biscuits  and  bake  about  15 
minutes  or  until  they  are  a  golden 
brown.  This  recipe  fills  a  large  bak- 
ing dish  and  easily  serves  8  or  9  per- 
sons.— Mrs.  S.  Burgoyne.  147  Porter 
street,  city. 

Ragout    of   Vegetables. 

Cost. 

1  carrot    $0.0075 

1  turnip  0062 

2  potatoes  0100 

1  c  lima  beans 0 1  50 

2  ears  corn 0500 

1  c  peas    0750 

1  onion    0083 

14   lb.  salt  pork 0625 

1  c  meat  stock 0200 

Sliced   tomato    0166 

2  t  salt OOOfi 

%   t  pepper    0021 

Gas,  1  hr ■     -0040 

Cost    $0.3378 

Parboil  1  carrot,  1  turnip,  2  pota- 
toes, 2  ears  of  corn,  1  cup  lima  beans, 
the  same  of  peas,  1  onion,  and  with 
them  %  pound  of  salt  pork;  drain  off 
the  water  and  lay  aside  the  pork, 
slice  carrot,  turnip,  potatoes  and 
onion;  put  into  a  saucepan  with  i 
cupful  of  meat  soup  and  season  well; 
cut  the  corn  from  the  cobs  and  add  to 
the  peas  and  beans  and  when  thesp 
are  hot  add  a  sliced  tomato;  stew  30 
minutes  and  serve  in  a  deep  dish. — 
Mrs.  G.  Spencer. 

First  Prize — For  the  best  recipe  for 
a  hearty  combination  of  vegetables 
and  crust  of  dumplings  (like  a  vege- 
table pie)  designed  as  a  meat  substi- 
tute, was  won  by  Mrs.  J.  B.  McCreary, 
78  East  Buffalo  street,  city,  with  the 
following  recipe: 


Vegetables  with  Dumplings. 

Cost. 

J2    lb.    salt   pork $0.1250 

1  head  cabbage    0500 

%    c   diced   turnips   cooked 0125 

%      c     mashed     potatoes     (for 
dumplings    0116 

3  carrots  sliced    (1   c) 0150 

1  c  sifted  cracker  crumbs    (18c 

lb.)     0450 

1    ess    0500 

1  t  grated  cheese 0016 

1  t  salt 0003 

1  t  onion  juice 0035 

%    t    pepper 0021 

1  t  parsley    (garden) 0000 

2  T    flour 0018 

Wood  fuel.  1  hr.   (%  use) 0170 

Cost   for   4    persons $0.3354 

Or  about  SY2   cents  each. 

Cut  cabbage  in  quarters  and  boil 
until  done;  prepare  and  cook  carrots 
and  turnips;  arrange  cabbage  on  hot 
platter;  fill  inside  with  vegetables; 
then  drop  dumplings  in  liquor  from 
vegetables  to  cook;  cracker  crumbs 
should  be  slightly  browned  and  sifted, 
then  mixed  with  egg,  cheese,  onion 
juice,  etc.,  and  flour;  drop  lightly 
from  spoon  and  cook  until  done.  Skim 
out  and  serve  with  vegetables. — Mrs. 
McCreary. 

Vegetable   Pot  Pie. 

Cost. 

2    lbs.    potatoes     $0.0400 

1  lb.  carrots 0300 

i«  lb.  onions 0200 

i2   lb.  celery 0100 

1    lb.    cabbage    (small   head)    .  .      .0500 
S  T  flour 0072 

4  T  milk    0100 

1  T  salt 0010 

lk    t   pepper    0002 

1  t    baking    powder    0030 

2  T  drippings    0100 

Electricity,   30   minutes 0030 

To   serve    6   people,   cost    ....$0.1844 

Or  3  cents  each. 

Clean,  peel  or  scrape  all  vegetables. 
Slice  in  half.  Place  in  stew  pan  and 
cover  with  water.  Add  salt,  pepper 
and  drippings.  When  they  have 
boiled  five  minutes,  add  dumplings 
made  as  follows:  Mix  flour,  baking 
powder,  salt  and  milk,  to  a  soft  bis- 
cuit dough  and  with  a  dessert  spoon, 
dip  from  bowl  and  place  on  top  of 
vegetables   in   pot. 

Cook  20  minutes  without  removing 
lid.     They  will  be  light  and  feathery. 

If  cabbage  is  not  young,  cook  first 
for  10  or  15  minutes  before  adding 
other  vegetables. — Eulalee  Tyrrel 
Fisher,  680  Tillamook  street,  city. 

Vegetable    Pie. 

Cost. 

Ham   bone    $0.2000 

1  pt.  dry  beans 1500 

1  pt.  canned  tomatoes 0200 

2  c  onions,   chopped 0334 

2   T   lard    0312 

1  red  pepper 0250 

1  t  salt  0003 


COOKED    VEGETABLES. 


175 


Baking  powder  biscuit  crust  is 
used   for  top. 
Fuel,   4  hours,  wood   (%   use)      .0572 


Cost    $0.5171 

Boil  ham  bone  3  hours,  then  add 
the  beans,  which  have  boiled  two 
hours.  Put  tomatoes  through  coland- 
er. Fry  onions  brown  in  the  lard, 
then  add  to  the  other  ingredients. 
Cook  until  thick,  about  1  hour,  then 
add  the  peppers  and  seasoning. — Mrs. 
Alice    Kinney,    728    Bismark    St.,    city. 

Vegetable  Pie. 

1  can  corn $0.1800 

1    lb.    tomatoes    0500 

1  c   fine  bread  crumbs 0150 

2  T   flour    0018 

2  T  butter 0312 

1    c    sliced    onion    0167 

1    t    salt     0003 

%    t   pepper    0021 

For  Crust. 

1  c    flour    0141 

2  T  Crisco 0174 

14    c  water,    y2    t  salt 0002 

Wood  fuel,  1  hour  (Y2  use) 0170 

"Will   serve   4   or   5   for    $0.3458 

Butter  deep  baking  dish,  put  in 
layer  of  corn  about  1  inch  deep,  a 
layer  of  tomatoes  sliced  and  peeled, 
a  layer  of  thin  sliced  onion,  sprinkle 
over  bread  crumbs  mixed  with  the 
flour,  sprinkle  over  some  of  the  sea- 
soning and  butter  and  continue  the 
layers  till  all  is  used.  Cover  with  an 
inverted  plate  and  bake  40  minutes, 
remove  from  oven  and  put  on  crust 
made  by  rubbing  flour  and  Crisco  to- 
gether, add  salt  and  water  and  roll 
out  to  fit  baking  dish,  return  to  oven 
for  20  minutes  or  till  brown. — Mrs.  M. 
E.  Dittmar,  971  East  Taylor  street, 
city. 

Vegetable   Pot   Pie. 

Cost. 

1  c  drv  lima  beans    $0.0750 

y8   t  soda 0001 

1  can    tomatoes    run    through 
sieve    1500 

2  T    dripping    0164 

1   T  sugar    0024 

1    t   salt    0003 

y2    t   pepper    0010 

Da^h    cayenne    pepper    0005 

Dumplings. 

V2   c  corn  meal 0143 

1    c    flour    0141 

3  t    baking    powder    0063 

1    T    sugar    (scant)    0026 

1    T   Wesson   oil    0057 

%    t    salt    0001 

y8    t  pepper    0010 

3/8    c   milk    0107 

1  egg,   beaten    0500 

2  T  very  finely   chopped  green 
peppers       0200 

2  T  very  finely  chopped  onion  .0020 
Gas  for  simmering  beans,  2  hrs.  .0080 
Medium    gas    for    steaming    25 

minutes    0046 

Serves  6  persons  for $0.3851 

Or  6  1-3  cents  each. 


Wash  beans  thoroughly,  pour  over 
warm  water  to  cover  2  inches,  add  % 
t  soda  and  let  come  to  a  boil.  Cook 
slowly  two  hours  or  until  thoroughly 
tender  and  liquid,  nice  and  creamy. 
Add  T  butter  and  the  heated  strained 
tomato  which  has  been  seasoned  and 
T  butter  added.  Let  all  cook  up  well 
then  stand  at  back  of  range  to  keep 
hot  until  ready  to  pour  over  dump- 
lings which   are  made  as  follows: 

Mix  corn  meal,  sifted  flour,  baking 
powder,  sugar,  salt  and  pepper  to- 
gether, add  beaten  egg,  peppers  and 
onion,  milk,  Wesson  oil,  stir  all  to- 
gether well  and  drop  on  greased 
plate.  Put  plate  with  dumplings  in 
bottom  of  steamer.  Cover  steamer 
with  cloth,  put  on  lid  and  cook  25 
minutes,  keeping  water  under  steam- 
er boiling  rapidly.  When  done  place 
dumplings  on  hot  platter,  pour  over 
the  piping  hot  bean  mixture,  being 
sure  the  liquid  is  creamy  and  plenty 
of  it.  Should  a  more  hearty  dish  be 
desired  V2  c  ground  walnuts  may  be 
added  to  the  dumplings  and  in  this 
case  only  1  t  Wesson  oil.  This 
recipe,  is  entirely  original,  the  result 
of  my  experiment  of  week  before  last, 
and  proved  itself  to  be  most  satisfy- 
ing and  delicious. — Mrs.  E.  F.  Pernot, 
526  East  Twenty-first  street,  North. 

(In  cooking  the  beans  a  piece  of 
bacon  or  ham  rind  might  well  take 
the  place  of  the  T  of  butter — "Save 
the  fats.") 

Vegetable  Pie. 

Cost. 
4    potatoes    (1    lb.)    shredded    ..$0.0200 

4   carrots    (1   lb.)    grated 0300 

V2  c  bread  crumbs 0075 

2   T   minced   onion    0020 

Vz    c   milk    0134 

1   t  salt    0003 

V4,    t   pepper    0020 

1  oz.  butter  or  drippings 0312 

1   t  sugar    0009 

Red  pepper  0001 

Parsley,  In  garden  0000 

Gas,  2  hours 0095 

Filling  for  pie  costs   $0.1169 

Cover  the  bottom  of  a  large  deep 
pie  dish  with  the  bread  crumbs.  Put 
in  alternate  layers  shredded  potatoes 
and  grated  carrots.  Sprinkle  each 
layer  with  the  minced  onion,  salt, 
pepper,  sugar  and  tiny  bits  of  butter 
or  drippings.  Moisten  with  the  milk. 
Top  with  rich  pie  crust.  Bake  30  min- 
utes to  a  beautiful  brown.  Cut  in  six 
pieces,  as  any  fruit  pie,  and  serve  hot 
with  a  thick  white  sauce  on  each 
piece.  Sprinkle  with  sweet  red  pep- 
per and  parsley  cut  fine. — Mrs.  W.  S. 
Roberts,  1310  Clay  street,  city. 

(The  pie  crust  and  white  sauce 
must  be  figured  separately,  as  recipe 
was  not  given  for  making  it.) 


176 


TELEGRAM  CONSERVATION  COOK  BOOK. 


Vegetable   Combination. 

Cost. 

3   lbs.  spinach    $0.1500 

Vz  t  sugar 0005 

1-3  t  soda  for  color 0002 

3    T    shortening    0261 

2  T  flour 0018 

1   c   milk    0268 

1  t  salt 0003 

%    t   pepper    0021 

1  lb.   boiled  beets,  small 0500 

1  lb.  boiled  turnips,  small 0250 

1  boiled  egg 0500 

1   c   white  sauce  all  ready 0500 

Wood    fuel,    45    min.    (%    time)      .0123 

Cost  for   4    or   5  persons    ....$0.3951 

Or  8  cents  each. 

Cook  spinach  in  salted  water  with 
sugar  and  soda;  drain,  chop,  add  two 
tablespoonfuls  butter,  1  of  flour,  cup 
milk,  pack  in  mold  and  keep  warm. 
Fill  center  with  beets  and  turnips  and 
slices  of  boiled  egg.  Pour  1  cup  white 
sauce  around.  Extremely  good  and 
appetizing  and  color  scheme  good. — 
Mrs.  J.  B.  McCreary,  78  East  Buffalo 
street,   city. 

Baked  Mixed  Winter  Vegetables. 

Mrs.  Welch  says:  Herewith  is  my 
contribution  for  this  week,  hoping  it 
may  be  of  real  benefit  to  some  one. 
The  smothered  parsnip  recipe  was 
printed    in    The    Telegram    last    year. 

1  have  seen  no  contributions  this  fall 
from  the  same  lady,  and  I  like  the 
recipe  so  much  better  than  any  other 
way  I  ever  cooked  parsnips  that  I  will 
send  it. 

Cost. 

2  c  small  onions  cut  in  halves. $0.0334 
2  c  carrots  cut  in  half  in  rounds  .0300 
2  c  small  potatoes  cut  in  halves     .0200 

2  t  salt  0006 

Vs    t  pepper  0010 

1  T  drippings  0087 

1  c  milk 0268 

1  T  dried  parsley  or  celery  tops  .0000 
Wood  fuel,  1  hour  ( Vz  use) 0255 

Cost  to  serve  4  persons  ....$0.1598 
Boil  the  carrots  for  20  minutes,  add 
onion,  boil  10  minutes;  add  potatoes, 
salt,  and  boil  all  for  25  minutes;  drain 
(leave  the  water  for  soup);  put  in  a 
baking  dish,  cover  with  milk,  add 
pepper  and  butter,  put  in  a  hot  oven 
and  bake  until  done;  sprinkle  with 
water  and  serve. 

The  soup — To  the  water  in  which 
vegetables  were  cooked  add  two  cup- 
fuls  of  milk,  a  little  thickening,  but- 
ter and  seasoning,  and  you  have  a 
good  cream  of  vegetable   soup. 

Vegetable  Stew. 

Mrs.  Bensem  says:  We  are  so  fond 
of  this  and  think  it  such  a  good  cheap 
dish.     We  live  outside  the  city  limits 


and    get    our    wood    very    cheap,    also 
raise  our  own  vegetables. 

Cost. 
'1xk  lbs.  or  10  medium-sized  po- 
tatoes       $0.0500 

6  small  onions 0500 

2    small    carrots    0300 

2  small  parsnips 0300 

1  R  t  salt 0006 

2  T    pork   fat    0312 

2   c   milk    0536 

Fuel,  wood  %  hour  (V2  use)    ..     .0128 

Will  serve  six  persons  for   ..$0.2582 

Or  4  1-3  cents  each. 

To  make:  Cut  carrots  and  parsnips 
in  cubes  and  boil  them  15  minutes. 
Add  onions,  potatoes  and  salt.  Have 
barely  enough  water  to  cook  them  in. 
When  done  add  milk  and  fat;  thicken 
with  one  tablespoonful  of  flour.  Let 
boil  up  and  serve.  In  this  way  all 
the  food  value  and  flavor  are  re- 
tained.— Mrs.  V.  Densem,  Lents  sta- 
tion, Route  3,  Box  309,  Portland,  Or. 

Vegetable    Delight. 

Cost. 

2    c    potato    $0.0200 

2  c  onion 0334 

2    c    carrots     0300 

1    c   tomato    (strained)    0332 

V2  c  water  (or  enough  to  cover 

ail)       0000 

1    T    salt    0008 

V2  t  pepper   (to  suit  taste) 0042 

V2  c  butter  (or  less)    1300 

Wood   fuel,    fir    ( V2    use)    0408 

To  serve  five  persons,  cost.  .  $0.2924 

Or  6  cents  each. 

Cut  the  potatoes,  onions  and  car- 
rots into  cubes;  mix  together,  adding 
butter,  salt  and  pepper;  cover  with 
the  strained  tomato  and  water;  bake 
two  hours  in  closely  covered  casse- 
role, or  a  deep  pudding  dish  will  do. 
The  bone  from  a  roast  or  chops  left 
over  gives  a  fine  flavor. — Mrs.  H.  G. 
Thyng,  326  East  Mohawk  street,  St. 
Johns. 

Vegetarian   Sausage. 

Cost. 
1  c  white  beans   (%   lb.)    $0.0750 

1  c  red  Mexican   beans    (V2   lb.)      .0750 
Ys  t  soda 0001 

2  T   salt    0006 

14    T   pepper    0020 

2  T  butter 0312 

1  T   chopped   onions 0010 

%   T  finely  minced  garlic 0001 

2  eggs   (cooking)    0800 

3  T    flour    0027 

2  T  lard  (for  frying) 0174 

Wood   fuel,   2V2    hours    (%    use)      .0357 

Serves   six    people    $0.3208 

Or   5%   cents  each. 

Wash  beans  and  soak  them  over 
night.  In  the  morning  drain  off  the 
•water,    cover    with    warm    water    and 


The  Woman's  Page  Alone  Is  Worth  the  Subscrip- 
tion Price  of  The  Telegram 


COOKED    VEGETABLES. 


177 


add  a  pinch  of  soda,  cook  10  minutes, 
drain  off  water.  Cover,  cook  till  ten- 
der (about  two  hours.)  Drain  beans 
perfectly,  dry  and  mash  them;  add 
the  seasoning,  pepper,  onions  fryed  in 
butter,  1  t  salt;  %  teaspoonful  garlic 
rubbed  to  a  paste,  and  1  beaten  egg. 
Mix  thoroughly.  Sprinkle  two  or 
three  tablespoonfuls  flour  on  a  bread 
board,  turn  out  the  mixture  on  it  and 
shape  it  into  a  roll  about  one  inch 
thick.  Then  cut  it  in  pieces  about 
four  inches  long,  shape  like  sausages, 
make  a  batter  by  mixing  one  table- 
spoonful  flour  with  one  tablespoonful 
of  water,  and  beat  in  an  egg.  Put 
the  sausages  in  one  by  one,  roll  so 
as  to  cover  them  all  over  with  batter. 
Use  a  pancake  turner  and  a  fork  to 
put  them  in  the  hot  lard.  Turn  so  as 
to  brown  nicely  all  over.  This  is  good 
served  with  cold  slaw. — Mrs.  Helen 
Vana,  607  East  Twenty-second  street, 
South,  city. 

Esealloned    Potatoes,   Carrots   and   On- 
ions to  Serve  With  Meat  Dinner. 

Cost. 

2  lbs.  potatoes $0.0400 

1  lb.  carrots 0300 

V2  lb.  onions 0200 

1    T    flour     0009 

1   t  salt    0003 

V4,    t  pepper    0010 

1    T   butter    0156 

y2   cup  milk    0100 

Electricity    0050 

To   serve    six   people,    cost    ..$0.1218 

Or    2    cents    each. 

Peel  and  slice  vegetables  and  place 
in  pan  or  casserole,  add  salt  and  pep- 
per. Mix  flour  with  milk  and  pour 
on  vegetables.  Add  butter.  Bake  in 
medium  oven  about  40  minutes.  Serve' 
in  dish  they  are  baked  in. — Eulalee 
Tyrrell  Fisher,  680  Tillamook  street, 
Portland,  Or. 

Maeedoine  of  Vegetables. 

Cost. 
6   carrots,  silced    (2  c)    $0.0300 

1  lb.    small    white    turnips 0250 

2  cups  dried  potatoes    (fried)..      .0200 

1  lb.  sweet  potato  (mashed)  .  .  .0400 
V2   cup  shortening 0694 

2  T    flour    0018 

1  stalk  celery 0500 

Juice    V2    lemon    0100 

Parsley  from  garden 0000 

1/2    cup    milk    0134 

1  t  salt 0003 

Vs    t   pepper    0010 

1/2    can  peas    0800 

Wood  fuel  (V2   time)   45  min.    ..      .0255 

Five  persons    $0.3664 

Or  7%   cents  each. 

Slice  carrots,  dice  turnips,  cut  up 
celery,  cook  in  salted  water  until 
done.  Make  sauce  of  two  tablespoon- 
fuls butter,  2  tablespoonfuls  flour,  Y2 
cup  milk,  adding  lemon  juice  and  pour 
over.  Now  cook  and  mash  sweet  po- 
tatoes, two  cups,  beat  until  light,  add 
tablespoonful     of     butter.       Pile     this 


around  edge  of  hot  platter.  Then 
pile  row  of  carrots,  turnips  and 
celery.  Take  two  cups  white  potato 
cut  in  strips,  cook  three  minutes, 
drain,  plunge  in  ice  water,  fry  and 
drain.  Then  arrange  a  row  inside 
other  vegetables  and  fill  the  center 
with  1  can  peas  drained,  covered  with 
two  tablespoonfuls  butter  and  garnish 
top  with  chopped  parsley. — Mrs.  J  B 
McCreary,  78  East  Buffalo  street,  city. 

Maeedoine  of  Vegetables. 

-,  ,/  Cost. 

1%  c  carrots   $0.0188 

V2   c  turnips    0063 

lii  c  cooked  peas  (1  can)    ..'.'.     '.1500 

1  T  salt ooos 

bauce  for  same — 
3  T  butter  or  substitute   0261 

Y? ' salt 0002 

%   t  pepper 0010 

3    T    flour     0027 

1  c  chicken  stock  (or  water).'!  !o200 
V2  c  cream  (or  milk) 0400 

2  egg  yolks   (1  egg)    ;0400 

V2    T  lemon  juice    (1   lemon)    ..      .0210 

Cost  to  serve  4  people   $0.2994 

Scrape  carrots  and  peel  turnips;  cut 
in  strips  or  fancy  shapes;  cook  in 
boiling  salted  water  till  soft,  sep- 
arately. Drain  and  add  the  peas.  Re- 
peat in  the  sauce.  Melt  the  butter, 
stir  in  the  flour  and  add  the  liquid 
gradually.  Season  to  taste  with  salt 
and  pepper,  and  just  before  serving 
add  yolks  of  two  eggs  and  one-half 
tablespoonful  lemon  juice. — Mrs.  Lulu 
M.  Welch,  .1351  East  Lincoln  street 
city. 

Jellied   Vegetables. 

Not  a  salad. 

1     a,         ,    ..■  Cost. 

1  T    gelatine     $0.0300 

M  c  sugar 0106 

%    c   vinegar    0062 

2  t  lemon  juice    (1  lemon) 0250 

1   t   salt    0003 

V2  c  shredded  cabbage 0044 

V2  c  cooked  peas 0400 

V2   c  cucumber  cubes 0100 

V2  c  cubes  cold  cooked  beets  .  .     .0100 

V2   c  diced  boiled  potatoes 0100 

Wood  fuel,  15  min.    (%   time)..      .0041 

To  serve  3  persons  costs $0.1506 

Or  5  cents  each. 

Soak  gelatine  in  %  cup  cold  water, 
dissolve  in  1  cup  boiling  water,  add 
seasonings,  strain,  cool,  and  when  be- 
ginning to  harden  add  the  2%  cup? 
prepared  vegetables,  turn  into  a  mold 
and  chill  thoroughly. — Mrs.  J.  B.  Mc- 
Creary, 78  East  Buffalo  street,  city. 


BEANS. 
New  England  Baked  Beans. 

I  wish  every  house  wife  in  Port- 
land could  say  as  Mrs.  Welch  does,  in 
rending  her  recipes: 

Herewith  are  recipes  for  next 
week's  contest.  These  are  most  of 
them    economical    for    me,    as   all    the 


178 


TELEGRAM  CONSERVATION  COOK  BOOK. 


vegetables  mentioned  were  raised  in 
our  war  garden  and  I  have  them 
canned  or  in  the  dry  .state. 

Cost. 

2  c  beans $0.2000 

1  t  mustard 0083 

1  t  salt    0003 

1  T    sugar    0024 

2  T    molasses    0060 

V4,  c  butter  or  lard 0375 

Gas  to  cook  7  hrs.   (6  hrs.  sim- 
mering, 1  hr.  oven)    0495 

Total     $0.3040 

Soak  beans  over  night;  in  morning 
put  in  fresh  cold  water  and  parboil  Vz 
hour.  Drain  in  a  colander;  mix  mus- 
tard, salt,  sugar,  molasses  and  butter 
in  cup,  fill  with  boiling  water,  stir 
into  beans,  and  place  in  earthen  jar 
with  cover  and  almost  cover  with 
water.  Should  bake  seven  hours,  re- 
plenishing water  as  it  boils  away.  As 
I  use  gas,  I  do  not  put  in  baking  pot 
till  last  hour  of  cooking,  but  cook  on 
simmerer,  tightly  covered,  till  nearly 
done;  then  finish  in  the  oven,  uncov- 
ered.— Mrs.  Welch,  1351  East  Lincoln 
street,  city. 

Eastern  Baked   Beans   with  Tomatoes 

Cost 

1  qt.  beans    $0.2625 

1   t  soda    0007 

iy2    lb.   salt  pork 3000 

1  pt.   tomatoes 0664 

2  T   molasses 0054 

1   t   salt 0003 

1   T    sugar 0026 

Vz    t    pepper 0041 

Wood  fire,  6  hrs.,   Vz  use 0858 

Cost     $0.7278 

Soak  one  quart  of  beans  in  cold 
water  over  night,  put  them  on  to 
cook  in  the  morning,  covering  with 
fresh  cold  water  and  putting  in  one 
teaspoonful  of  soda.  Boil  until  skins 
begin  to  crack.  Then  drain  thor- 
oughly, cover  with  boiling  water. 
Take  one-half  pound  of  salt  pork, 
scrape  and  wash,  cut  off  rind,  slash 
across  top  one-half  inch  wide  and 
one-half  inch  deep  strips  and  sink 
it  in  beans.  Add  one  pint  cooked  to- 
matoes, two  tablespoonfuls  brown 
sugar  or  molasses.  More  salt  if 
needed.  Cook  slowly  until  beans  be- 
gin to  break  skin,  then  put  in  jar 
with  meat,  showing  the  cut  top. 
Sprinkle  with  a  very  little  sugar,  to 
help  them  brown.  Pepper  if  liked. — 
Mrs.  E.  R.  Sly. 

Beans   a   la   Texas. 

Cost. 

1   c  red  or  brown   beans    $0.0750 

%   c  minced  onion 0125 

IT  salt 0003 

Vz    t   paprika    0062 

3  T  bacon  dripping 0468 

1    T    flour    0009 

Fuel  in  wood  stove  2  hours  C/z 

use)       0286 

Serves   4   people   for    $0.1703 

Or  about  4  cents  each. 


Cook  over  night  (or  soak.)  Leave 
on  stove  until  the  following  is  ready 
to  stir  in  and  cook  15  minutes.  Salt 
should  be  added  last.  The  beans  will 
seem  coated  with  the  dressing. 

Fry  onion  in  dripping  and  add  flour, 
stirring  constantly  until  browned. 
Then  add  to  cooked  beans. — Mrs.  J. 
B.  McCreary,  78  East  Buffalo  street, 
city. 

Uncle  Sam's  Baked  Beans. 

Cost. 
1  qt.  navy  beans $0.3000 

1  t  salt    0003 

2  T   brown   sugar    0052 

1  t  mustard 0028 

1  t   white   pepper    0083 

2  T  butter    0312 

Fuel  (wood  %  use)   8  hours   . .     .1144 

Cost       $0.4622 

Parboil  beans  20  minutes,  then  place 
in  bean  pot  with  other  ingredients 
and  bake  for  eight  hours,  keeping  the 
water  level  with  the  beans.  Serv<.  on 
platter  with  small  square  of  brown 
bread  for  each  person.  Place  a  small 
piece  of  nicely  browned  pork  on  each 
square  of  bread,  or  serve  individually 
in  same  style. — Mrs.  C.  Cr.  Coupland, 
Estacada,  Or. 

Spanish  Beans.  Cost. 

1  qt.  red  or   brown  beans    ....$0.2000 

2  c  onions,  sliced 0500 

1  qt.  tomatoes 1068 

1    T   salt    0008 

3  T   lard   or   drippings 0468 

%    t   pepper    0021 

Vz    t  chili   powder    0041 

Gas,  about  5  hours 0200 

About  4   qts.   beans  cost    $0.4306 

Cook  beans  in  water  until  tender, 
drain  and  have  onions  frying  in  drip- 
pings; pour  in  the  tomatoes  when 
onions  are  tender,  add  salt  pepper, 
and  let  simmer,  then  pour  over  the 
beans  and  cook  until  well  flavored. 
Serve  hot. — Mrs.  Welch,  1351  East 
Lincoln   street,  city. 

Dried   Lima   Beans.  Cost. 

1  c  dried   lima  beans    $0.0750 

2  T    butter     0312 

1  onion  ( V2  cup) 0125 

1   t  salt    0003 

%  t  pepper,  black 0042 

1    T   flour    0009 

1    cup    tomato    0267 

Fuel  wood  stove  45  minutes  (% 

use)     0108 

Cost      $0.1616 

Cook  over  night  (or  soak  if  you 
use  gas.)  Leave  on  stove  until  ready 
to  finish,  drain,  then  brown  in  sauce 
pan  with  1  T  butter.  Then  in  separate 
pan  cook  1  tablespoonful  butter  with 
chopped  onions,  add  one  tablespoonful 
flour,  stirring  constantly,  add  1  cup- 
ful stewed  tomatoes  and  one-half  tea- 
spoonful  black  pepper.  Add  rait  last. 
Combine  with  the  beans  and  serve. — 
Mrs.  J.  B.  McCreary,  78  East  Buffalo 
street,  city. 


COOKED    VEGETABLES. 


179 


STRING   BEANS. 

String  or  Green  Beans. 

Cost. 

Fuel,   gas   1  hour    $0.0114 

1  qt.  beans 1000 

1   T  dripping's 0082 

1  t  salt   (to  taste)    0003 

i/s    t   pepper    0010 

y2    c   milk    0134 

2  t  flour 0006 

Cost     $0.1349 

Cut  beans  lengthwise  once  or  twice, 
then  crosswise,  almost  cover  with 
boiling  water;  add  butter  and  boil  one 
hour.  Water  must  reduce  to  about 
one-half  cupful,  blend  flour  and  milk, 
cook  up  well  and  season.  Salt  may 
be  added  the  last  15  minutes.  (Grand- 
mother said  adding  the  butter  when 
boiling  would  almost  always  make 
even  old  beans  tender.) — Mrs.  John 
Oatfield,  Milwaukie,  Or. 

Spanish   String  Beans. 

Cost. 

1    can    string    beans    $0.2000 

V2    c   chopped    onion    0083 

1   clove   garlic    0001 

1  can  tomatoes 2000 

2  chopped    green    peppers 0300 

2  T   lard    0312 

1    t    salt    0003 

y8    t   pepper    0010 

Gas,    simmering-    15    minutes    .  .      .0028 
Gas,   1   hour    0040 

Serves    8    people,    cost    $0.4777 

Saute  the  onion  and  garlic  in  the 
lard,  add  the  other  ingredients  and 
cook  one  hour. — Mrs.  J.  L.  Ringo,  790 
East  Ankeny  street,  city. 

Creamed  Beans.  Cost. 

1   qt.   green   beans    $0.1000 

3  pods  okra   (not  in  market) .  .      .0000 

1   small    red    pepper    0001 

1   t  salt    0003 

1  c  sweet  cream 1500 

Gas  %  hour 0086 

Cost       $0.2590 

Boil  one  quart  green  .beans,  three 
pods  of  okra  and  one  small  red  pep- 
per for  35  minutes.  Remove  the  pep- 
per, drain  the  beans,  add  one  tea- 
spoonful  salt,  pour  over  all  one  cup 
of  sweet  cream  heated  to  the  boiling 
point,  serve  at  once.— Mrs.  G.  Spencer, 
1260  East  Davis  street,  city. 


BEETS. 

Beets   Saute.  Cost. 

1   bunch   beets    $0.0500 

1    T    butter     0156 

V2    t  salt    0001 

Vs    t   pepper    0010 

Gas,   15   minutes    0028 

$0.0695 


Slice  cooked  beets  into  hot  butter, 
brown,  season  and  serve  hot. — Mrs.  J. 
L.  Ringo,  790  East  Ankney  street. 

Beets  With  Cream   Sauce. 

Cost. 

1    bunch    white    beets    $0.0500 

Cream  sauce — 

1   c   milk    0268 

1    T   butter    0156 

1    T      flour    0009 

1    t   salt    0003 

Gas  114   hours 0143 

„   ,  $0.1079 

Select  sweet  white  beets  and  cook 
slowly  in  boiling  water  for  one  hour. 
Then  take  off  the  skin,  dice  them, 
cover  with  cream  sauce  and  send  im- 
mediately to  the  table. — Mrs.  S.  T.    R. 

Minced   Beets 

„    ,  Cost. 

1    bunch    beets    $0.0500 

14    t   pepper    0020 

y2    t   salt    0001 

1    T    vinegar    0016 

Gas  to  simmer  1  hour 0040 

$0.0577 

Boil  until  tender,  peel,  chop,  add 
the  other  ingredients  and  serve  hot. — 
Mrs.  J.  L.   Ringo. 

Sliced   Beets.  Cost. 

1   bunch  beets    $0.0500 

%    t   pepper    0020 

y3    t   salt    0001 

1   T   butter    0156 

Gas  1  hour  simmering 0040 

$0.0717 

Slice     into     individual     dishes,     add 

pepper,    salt   and    butter,    serve    hot. — 

Mrs.    J.    L.    Ringo,    790    East    Ankeny 

street,  city. 

Baked   Beets. 

Large  beets  may  be  put  into  an 
oven  and  baked  the  same  as  potatoes 
are  baked.  When  done  you  will  have 
to  peel  with  a  knife,  serve  same  as 
boiled  beets,  but  they  are  much 
sweeter  because  they  have  not  lost 
their  sugar  in  boiling.  It  is  easier, 
too.— Mrs.  W.  W.  Williams,  1411  Rod- 
ney avenue,  city. 

Beets. 

Old  beets  are  nice  cooked  till  ten- 
der, peeled  and  served  in  the  fol- 
lowing ways: 

Chop  and  add  pepper,  salt,  butter 
and  a  little  vinegar  and  serve  hot. 

Slice  and  put  in  individual  dishes: 
add  pepper,  salt  and  dot  with  butter 
and  serve  hot. 

Slice  and  fry  a  golden  brown  in 
butter;  add  pepper  and  salt  and  serve. 
■ — Mrs.  Welch,  1351  East  Lincoln 
street,  city. 


Lady  Bountiful  Appears  Every  Saturday  to 
Please  You 


180 


TELEGRAM  CONSERVATION  COOK  BOOK. 


cabbage:. 

Bavarian   Cabbage. 

Cost. 

6  c  cut  cabbage    $0.0528 

y2    c   vinegar    0125 

1    T   salt    0008 

1  T  butter  or  bacon  fat 0156 

1    T    onion,    minced    0010 

1  T  sugar 0026 

y8    t    pepper    0010 

Gas   ( Vz   hour)    0057 

Cost       $0.0920 

Fry  the  onion  in  the  fat,  add  the 
other  ingredients  and  cook  20  min- 
utes.— Mrs.  J.  L.  Ringo,  790  East  An- 
keny  street,  city. 

Delicate    Cabbage. 

Cost. 
1   qt.   cabbage    $0.0352 

1  t   salt    0003 

y2    pt.   cream    1500 

Gas,  15  minutes 0028 

Total       $0.1883 

Chop  cabbage  as  you  would  for 
slaw,  enough  to  make  1  quart;  boil 
rapidly  in  just  enough  water  to  cover 
for  15  minutes,  drain,  add  1  t  salt  and 
y2  pint  of  cream;  boil  up  and  serve 
at  once. — Mrs.  G.  Spencer,  1260  East 
Davis  street,  city. 

My  Favorite  Cabbage. 

Shred  cabbaae.  sprinkle  on  half 
tablespoonful  flour;  season  with  salt, 
pepper  and  good-sized  lump  of  but- 
ter (or  lard).  Cook  in  just  enough 
water  to  avoid  burning — just  so  you 
can  see  it  below  the  cabbage.  When 
tender,  pour  on  a  little  vinegar.  Add 
a  beaten  egg  if  you  care  to,  but  it 
is  not  necessary,  and  serve. — Mrs. 
Welch. 

Lady  Cabbage. 

Chop  cabbage  fine,  and  boil  for  20 
minutes.  Drain  and  reheat  with 
liquid  in  proportion  of  half  cupful 
milk,  one  tablespoonful  butter,  and 
pepper  and  salt  to  taste. — Mrs.  Welch. 

Smothered  Cabbage. 

Cost. 

5  c  chopped  cabbage $0.0440 

3    T    dripping    0261 

2  T   flour    0018 

1    cup    milk    0268 

1    t    salt    0003 

Ys   t  pepper   (or   3   small  chilis)      .0010 
Wood    fuel,    45    min.    (%    use)..      .0127 

Cost  to  serve  5  persons  ....$0.1127 
Or  a  little  over  2  cents  each. 
Put  butter  in  frying  pan,  add  flour 
and  stir  until  blended;  gradually  add 
milk,  then  put  in  cabbage  and  sea- 
soning; mix  thoroughly,  draw  to  back 
of  stove  and  cook  45  minutes;  or  it 
can  be  put  in  a  casserole  and  baked. 
— Mrs.  J.  B.  McCreary,  78  East  Buf- 
falo street,  city. 


Creamed  Cabbage. 

The  cabbage  should  be  .shredded 
rather  coarsely,  cooked  in  boiling 
salted,  water  till  tender,  drained  and 
served  with  white  sauce,  poured  over 
it.  It  resembles  cauliflower  when 
cooked  in  this  way. — Mrs.  Welch,  1351 
East  Lincoln  street,  city. 

Red  Cabbage. 

Cost. 
3  lbs.  red  cabbage $0.0525 

1  t  salt    0003 

2  T  sugar 0052 

3  T   vinegar    0048 

Va.  t  allspice 0020 

1  T  butter    0156 

2  cooking  apples 0200 

Fuel,  wood,  2  hrs.  (%  use)    ...     .0286 

Cost    $0.1290 

Cut  the  cabbage  fine,  put  in  kettle 
with  other  ingredients  and  enough 
boiling  water  to  cover  half  the 
amount  of  cabbage.  Cook  slowly  for 
two  hours,  shaking  the  kettle  occa- 
sionally to  prevent  sticking.  Do  not 
stir.  If  cooked  until  the  water  has 
evaporated  it  is  fine.  The  apples  may 
be  omitted  and  Karo  syrup  used  in 
place  of  sugar  and  shortening  in  place 
of  butter  these  days. — Mrs.  J.  Hen- 
dricks. 

Bine   Cabbage. 

Cost. 

2    lbs.   cabbage    $0.0350 

%    c   vinegar    0062 

1    T   flour    0009 

M  T  salt 0001 

1    T    butter    0156 

Dash  pepper 0001 

Gas,   35  minutes    0058 

Cost     $0.0637 

Boil  cabbage  30  minutes;  drain;  add 
vinegar,  flour,  salt,  pepper  and  but- 
ter; cook  a  few  minutes  and  serve. — 
Mrs.  Nat  Smythe,  443  East  Thirty- 
eighth  street. 

Cabbage  Souffle. 

Cost. 
1   head   cabbage    $0.0500 

1  cup  grated  cheese 0750 

2  T   Crisco    0174 

2    T   flour 0018 

1  c   rich   milk    0268 

2  eggs    (fi'esh)     1000 

%    t   salt 0001 

Vit    mustard    0002 

Wood   fuel   1   hour    (%    use)    ..     .0170 

Will  serve  four $0.2713 

Shred  cabbage  coarsely  and  cook  in 
salt  water  until  tender,  drain  and 
place  in  buttered  dish  in  layers  with 
cheese,  make  a  sauce  with  flour,  but- 
ter and  milk,  add  the  egg  yolks,  well- 
beaten,  the  salt  and  mustard,  let  come 
to  a  boil,  remove  from  fire,  add  the 
whites  of  eggs  beaten  stiff.  Pour 
this  over  the  cabbage  and  bake  V2 
hour.  Mrs.  M.  E.  Dittmar,  971  East 
Taylor  street,  city. 


COOKED    VEGETABLES. 


181 


To  Cook  Sauer  Kraut. 

Cost. 

1  quart  kraut    $0.1500 

1  T  bacon  drippings 0102 

1    apple    0100 

Fuel,   gar,    3   hours,   simmering     .0120 

"Will    serve    six    people    for.. $0.1822 

Or  3  cents  each. 

Add  apple  (cut  fine)  to  kraut,  cover 
with  boiling  water.  Let  water  reduce 
to  minimum  the  last  half  hour,  add 
drippings.  The  apple  eliminates  ex- 
cess acid  and  adds  flavor.  Sauer  kraut 
needs  long,  slow  boiling  to  be  diges- 
tible when  cooked.  Otherwise  serve 
raw  as  salad  with  a  little  olive  oil. 

Serve  with  pork  of  any  kind.  I 
sometimes  steam  pork  sausages  with 
the  sauer  kraut. — Mrs.  John  Oatfield, 
Milwaukie,  Or. 

To  Cook  Sauer  Kraut. 

On  cold  days,  sauer  kraut,  with  or 
without  wieners  and  dumplings  tastes 
pretty  good.  Take  two  pounds  sauer 
kraut,  season  with  salt  and  pepper 
and  cook  with  a  very  little  water, 
shaking  often  to  prevent  sticking. 
Add  the  wieners  after  it  starts  boil- 
ing. I  think  everybody  knows  how 
to  make  dumplings  and  creamed  po- 
tatoes. I  drop  the  dough  by  spoonfuls 
and  steam  until  done. — Mrs.  J.  Hen- 
dricks. 


CARROTS. 

To   Cook  Carrots. 

2   c   sliced   carrots    $0.0450 

1  T  butter 0156 

V2    t   salt    0001 

1    t  sugar    0009 

Parsley    0000 

Gas,   1   hour    0114 

Serves   six   at   a   cost   of    ....$0.0730 

Slice  carrots,  cover  with  cold  water, 
add  salt  and  sugar,  let  come  to  a  boil, 
then  cook  slowly  for  an  hour  or  until 
carrots  are  easily  broken  and  water 
is  nearly  all  out.  Add  butter  and 
serve  garnished  with  chopped  parsley. 
Watch  very  carefully  during  latter 
part  of  cooking,  as  the  sugar  renders 
the  carrots  easily  scorched. 

White  turnips,  diced,  may  be  cooked 
in  the  same  way  at  practically  the 
same  cost. 

It  should  be  remembered  that  all 
such  vegetables  need  soaking  for  at 
least  two  hours  in  cold  water  before 
cooking. — Mary  T.  Morrison,  752  Mont- 
gomery drive. 

Creamed  Carrots. 

,    ,,.  c°st. 

1  lb.    carrots    $0.0300 

2  t  salt  0006 

Vs    t  pepper  0010 

1  c  milk  0268 

1  T  flour  0009 

Gas,  55  minutes  0110 

Cost       $0.0703 


Scrape  and  wash  the  carrots;  if 
large,  split  lengthwise  into  four 
pieces  and  cut  into  fine  slices.  Put 
them  on  to  cook  in  boiling  water, 
just  enough  to  cover  them;  add  one 
teaspoonful  salt  and  boil  45  minutes. 
When  done  the  water  should  have 
boiled  away.  Now  add  one  cup  milk, 
thicken  with  one  tablespoonful  of 
flour  stirred  smooth  in  a  little  milk, 
and  season  with  salt  and  pepper.  Of 
course,  the  addition  of  a  piece  of  but- 
ter is  a  great  improvement. — Mrs. 
Spencer. 

Stewed  Carrots.  Cost. 

2   lbs.   carrots    $0.0600 

1  T  butter 0156 

2  T    sugar    0052 

Fuel,  wood,   %   hour 0057 

Cost     $0.0865 

Cut  carrots  in  thin  pieces.     Cook  in 

water  15  minutes.     Drain  off  some  of 

the  water,  add  the  sugar  and  butter. 

and    simmer     for     15     minutes    more. 

Syrup  may  be  used  instead  of  sugar. 

— Mrs.    J.    Hendricks,    1001  %    Corbett 

street,   city. 

Casserole  of  Carrots. 

,/      ,r.  COSt. 

y2   lb.  rice   $0.0500 

2    lbs.   carrots    0600 

V2    pint   milk    0268 

1  T    butter     0156 

2  t   salt    0005 

1  t  flour    0003 

Serves  six  for $0.1532 

Or  2%   cents  each. 

Steam  rice  in  double  boiler,  steam- 
ing until  water  is  absorbed,  add  1  t 
salt,  %  c  milk.  Let  cook  until  this 
is  absorbed  and  rice  is  fully  swollen. 
Grease  and  mold  with  tiny  bit  of  but- 
ter and  place  %  'rice  in,  making  a 
dish  of  it  about  .1%  or  2  inches  thick. 
Cook  carrots  in  barely  salted  water 
enough  to  cover.  When  tender  they 
Should  be  diced,  add  y2  c  milk,  thick- 
en with  1  t  flour  and  1  T  butter.  Pour 
carrots  in  center  of  rice  disk,  cover 
with  remaining  %  of  rice.  Place  mold 
in  steamer  for  %  hour  or  put  mold  in 
pan  of  water,  cover  and  place  in  oven 
for  y2  hour.  When  done,  loosen  from 
mold  and  turn  over  on  platter.     Have 

2  hard  boiled  eggs  sliced.  Serve 
casserole  in  slices  with  slice  of  egg 
on  top  and  2  spoonfuls  of  the  follow- 
ing   sauce    poured    on. 

Thin  white  sauce — 

Cost. 

V2    t    salt    $0.0001 

2    T    butter    0312 

%    pint    milk    0268 

1  T    flour    0009 

2  hard    boiled    eggs    1000 

Cost  of  sauce    $0.1590 

Cost  of  carrots  and  rice    ....$0.1532 

Total  cost $0.3122 

— Mrs.  Kittie  Goodall  Turner,  Cor- 
vallis,  Or. 


182 


TELEGRAM  CONSERVATION  COOK  BOOK. 


CAULIFLOWER. 

Whole   Cauliflower. 

Cost. 

1  head    cauliflower    $0.1000 

2  T  salt 0016 

1  pt.  milk 0535 

1  T  flour 0009 

1   T   butter    0156 

Gas,  simmering   y2   hour 0020 

Cost       $0.1726 

Cut  all  the  waste  from  the  cauli- 
flower and  lay  head  downward  in 
cold  salt  water  for  one  hour  to  make 
sure  there  are  no  snails  or  worms  in 
the  vegetable.  Put  the  cauliflower  on 
to  cook  in  boiling  water  with  one  ta- 
blespoonful of  salt;  boil  from  25  to  30 
minutes;  drain;  take  one  pint  of 
milk,  thicken  with  one  tablespoonful 
of  flour  stirred  smooth  in  a  little 
milk,  add  one  tablespoonful  of  butter; 
pour  over  cauliflower  and  serve. — 
Mrs.  Spencer,  1260  East  Davis  street, 
city. 

Cauliflower  an  Gratin. 

Cost. 

1  cauliflower $0.1000 

1    cup    milk    0268 

1    T   butter    0156 

1  T    flour    0009 

2  t  salt 0006 

2   T  grated  cheese 0094 

Gas,     y2    hour     0057 

15  minutes  in  oven 0190 

6  portions  cost    $0.1780 

Less  than  3  cents  each. 

Let  cauliflower  stand  in  cold  salt 
water  one  hour,  then  put  on  in  ket- 
tle with  three  quarts  cold  water  and 
one  teaspoonful  salt;  boil  25  minutes 
or  until  done,  being  careful  to  keep  it 
whole;  take  out  carefully  and  drain; 
melt  butter  in  a  sauce  pan,  add  flour, 
then  add  milk  and  took  until  it  thick- 
ens, then  add  salt;  put  cauliflower  in 
shallow  baking  dish,  pour  over  it  the 
white  sauce,  sprinkle  cheese  over  the 
top,  then  a  dash  of  cayenne  pepper; 
put  in  the  oven  and  brown  cheese; 
serve  at  once.  Asparagus  can  be 
used  instead  of  cauliflower  if  pre- 
ferred.— Mrs.  G.  A.  Roney,  287  Eugene 
street,  Portland,  Or. 

Escalloped   Cauliflower. 

Cost. 

1  small  cauliflower  $0.1000 

1   c   cracker   crumbs    0300 

1  c  milk 0268 

1  oz.  butter  or  oil 0312 

1    t    salt    0003 

%    t  pepper    0020 

Gas — 15   minutes  oven 0190 

Top    0019 

Cost       $0.2112 

Cut  cauliflower  in  small  pieces, 
boil  in  two  cupfuls  of  water  about  10 
minutes  with  a  little  of  the  salt.  Put 
in  a  baking  dish  alternate  layers  of 
the  boiled  cauliflower,  cracker 
crumbs,  salt,  pepper  and  butter;  add 
the     milk     and     liquid     of    the    cauli- 


flower; sprinkle  top  with  cracker 
crumbs;  dot  with  butter  and  bake  15 
minutes.  Shredded  cabbage  can  be 
used  instead;  both  have  the  flavor  of 
oysters  when  cooked  in  this  way. — 
Mrs.  Roberts,  1310  Clay  street,  city. 


CORN. 

Corn  a  la   Southern. 

Cost. 

1  can    corn    $0.1500 

2  eggs    (cooking)     0800 

1    t    salt    0003 

%    t   pepper    0010 

iy2    t   drippings    0130 

1    pint   milk 0535 

Wood   fuel,    y2    hour    ( y2    use)..      .0085 

Cost  to   serve    4    $0.3063 

To  one  can  chopped  corn  add  two 
eggs  slightly  beaten,  one  teaspoonful 
salt,  one-eighth  teaspoonful  pepper, 
one  and  a  half  tablespoonfuls  melted 
butter,  one  pint  scalded  milk.  Turn 
in  buttered  pudding  dish  and  bake  in 
slow  oven  till  firm. — Mrs.  Welch,  1351 
East  Lincoln   street,   city. 

Corn   Fritters. 

Cost. 

1  c  corn   $0.0080 

1    c   bread   crumbs    0150 

y2    c   sweet   milk    0134 

y2    t   pepper    0010 

1  egg 0400 

1    T    Crisco     0087 

Gas  to  fry  20  minutes 0085 

Total $0.1668 

One  c  cold  corn,  1  c  cracker  or 
bread  crumbs,  %  c  sweet  milk,  salt, 
pepper,  1  egg,  1  T  melted  Crisco  or 
Wesson's  oil;  mix  together  and  dip  up 
with  a  tablespoon  and  fry  in  Crisco. 
Drain  on  paper. — Mrs.  Hugh  Latimer, 
768  Johnson  street,  city. 

Corn    Chowder    and    Dumplings. 

Cost. 
14    lb.    salt   pork $0.0509 

1  onion    0060 

2  diced   potatoes 0125 

1   pint  corn  pulp 0625 

1  c   tomatoes 0300 

2  stalks   celery    (diced) 0126 

1  pt.   milk 04  00 

1   T    butter 0150 

1   tiny   red   pepper 0020 

iy2    T   salt 001° 

1    c   flour    (large) 0180 

1  R  t  baking  powder 0036 

1    carrot    (diced) 0040 

Wood  fuel,  45  min.,   (%  use)...      .0123 

Cost  to  serve  6  persons $0.2697 

About   AV2    cents   each. 

Cut  up  diced  pork  and  fry  in  the 
k(  ttle  till  crisp,  to  which  add  minced 
onion  and  fry  light  brown.  Add  po  • 
tatoes  (not  cut  fine),  corn  pulp,  to- 
matoes, celery,  carrot,  small  red  pep- 
per or  6  pepper  corns,  tablespoonful 
salt,    quart   of  water   and   boil. 

Take  cup  of  flour  with  the  baking 
powder  and  teaspoonful  of  salt;  sift 
twice    and    add    water    to    make    drop 


COOKED    VEGETABLES. 


183 


dumpling's.  When  the  vegetables  aro 
nearly  done  pull  the  kettle  aside,  and 
add  the  hot  milk.  As  soon  as  the. 
mixture  ceases  boiling  drop  in  the 
dumplings  by  teaspoonfuls.  (Should 
be  at  least  12.)  Return  kettle  to  heat 
till  dumplings  are  done. — Mrs.  Han- 
nah McCorkle,  331  Ash  St.,  McMinn- 
ville.    Or. 

Mock    Crabs   From   Corn. 

Cost. 

1   can  corn    $0.1500 

4  t  shortening 0116 

Ms    c    flour 0091 

1   t  salt    0003 

%   t  mustard 0021 

%  t  paprika 0031 

iy2  c  milk 0402 

1  egg,  slightly  beaten 0500 

3  t  Worcestershire  sauce 0096 

V2    loaf  stale  bread  cubes 0300 

Wood  fuel,  45  min.   (y2  use)    ..     .0200 

Cost  for  4  persons $0.3240 

Or  8  cents  each. 

Combine  flour,  butter,  mustard,  salt, 
etc.;  blend  and  boil  up  after  adding 
corn,  milk  and  egg;  pour  the  mixture 
in  a  .baking  dish,  cover  with  bread  cut 
in  cubes  and  bake.  This  is  a  hearty, 
appetizing  dish. — Mrs.  McCreary,  78 
East  Buffalo  street. 

Corn    Pudding.  Cost. 

1    can    corn    $0.1800 

3   eggs    1500 

1  T  butter 0156 

1   t  salt    0003 

1    t   sugar    0009 

14    t   pepper    0021 

1  pt.  milk 0535 

Wood   fuel,    V2    hour    0085 

To    serve    4    costs    $0.4109 

Put  corn  in  bowl,  add  yolks  of 
eggs,  milk,  pepper,  salt,  sugar,  but- 
ter melted  or  broken  in  small 
pieces.  Mix  well  together  and  add  the 
whites  of  eggs  beaten  very  stiff.  Fold 
in  lightly  and  turn  the  mixture  into 
buttered  pudding  dish  and  bake  one- 
half  an  hour  or  until  firm  to  the 
touch. — Mrs.  M.  E.  Dittmar,  971  East 
Taylor  street,  city. 

Corn   and    Sweet    Pepper. 

Cost. 

2  c  corn   (sweet) $0.2000 

1  sweet  pepper,  green  or  red..      .0001 

2  slices  of  bacon 0500 

1   t  butter  or  oil 0032 

1  t  sugar 0009 

1-3    t   salt 0001 

Fuel    0019 

Cost    $0.2562 

Mince  the  bacon,  put  in  hot  pan. 
Add  2  cupfuls  of  corn,  chopped  pep- 
per, salt,  sugar  and  butter.  I  like  a 
dash  of  cayenne.  Add  V2  cupful  of 
water.  Cook  on  top  of  the  stove 
about  10  minutes.  Don't  let  it  get 
too  dry,  but  don't  have  it  too  wet. 
Canned  corn  can  be  used  when  one 
can't  get  the  fresh  sweet  corn. — Mrs. 
W.  S.  Roberts. 


ONIONS. 
Baked  Onions. 

Peel,  slice  and  put  into  cold  water, 
let  come  to  a  boil;  drain.  Pour  boil- 
ing water  over  them,  add  salt  when 
well  done,  drain.  Now  they  can  be 
put  into  a  baking  dish  with  a  little 
butter,  salt  and  pepper  and  chopped 
parsley,  covered  with  bread  crumbs 
and  baked  20  minutes  before  serving. 
Or  add  a  cup  of  milk  to  the  onions  in 
the  kettle  in  which  they  were  cooked, 
stir  one  tablespoonful  of  butter  into 
1  tablespoonful  of  flour  and  add  to 
the  onions  and  milk.  Season  with 
chopped  parsley,  salt  and  pepper  and 
serve.— Mrs.  W.  W.  Williams,  1411 
Rodney  avenue,  city. 

Baked  Onions. 

This  may  find  favor  with  the  moth- 
ers that  are  as  busy  as  I  am.  Select 
as  many  onions  that  are  about  V2  the 
size  of  an  egg,  as  one  wishes  to  serve 
their  family;  put  them  in  the  oven 
just  as  they  come  from  the  garden  or 
store  room,  and  bake  one  hour.  When 
ready  to  serve,  if  you  do  not  like 
their  appearance  on  the  table  with 
their  jackets  on,  cut  off  the  small 
root  part,  press  the  onion  and  the 
inside  will  slip  out  whole.  Place  in 
deep  dish,  add  salt,  pepper  and  a  lit- 
tle butter  and  serve. — Mrs.  W.  W. 
Williams,  1411  Rodney  avenue,  city. 

Stuffed  Onions. 

„  ,  .  Cost. 

6  large  onions   (3  lbs.  10c)    $0.0500 

V2   cup  milk    0134 

1  egg  yolk    (y2    egg)    0200 

V2  cup  bread  crumbs 0075 

V2    cup    cracker    crumbs    0150 

2  T  drippings    0164 

%  t  paprika 0031 

Wood  fire,  1  hour   (%   use) 0154 

Cost  to   serve   6   persons    ....$0.1408 

Or  2  1-3  cents  each. 

Boil  onions  in  salted  water  until 
tender,  .but  not  broken;  remove  cen- 
ters and  chop  them  and  mix  with 
crumbs,  milk,  eggs,  butter  and  sea- 
soning. Stuff  onion  shells  with  this 
mixture  and  bake  45  minutes. — Mrs. 
McCreary,  78  East  Buffalo  sti  eet,  city. 

Smothered    Onions. 

Cost. 
4  c  onions,  pared  and  sliced    ..$0.0668 

2  T  compound 0174 

1   t   salt 0003 

Vs    t   pepper    0010 

Wood  heat,    V2    hr.,    (%    use)    ..      .0085 

Cost   to   serve   4    $0.0940 

Put  the  drippings  in  an  iron  or 
heavy  pan;  add  the  onions.  Cover  the 
pan  and  put  over  a  slow  fire  until 
the  onions  are  tender — about  20  min- 
utes. Remove  the  cover;  add  salt 
and    pepper;    increase    the    heat    and 


184 


TELEGRAM  CONSERVATION  COOK  BOOK. 


slightly  brown.  They  must  not  be 
hard.  Serve  around  Hamburg-  steak 
or  boiled  rice. — Mrs.  Welch,  1351  East 
Lincoln    street,    city. 

Scalloped  Onions, 

Cost. 

2  lbs.  onions $0.0666 

1  c  bread  crumbs 0150 

1   t   salt    0003 

Vs    t  pepper    0010 

1    pt.    milk    0535 

Gas,   1   hr.,   simmering- 0040 

Gas,   oven,   15   minutes 0190 

Cost       $0.1594 

Boil  6  large  onions  until  tender; 
afterwards  separate  with  a  large 
spoon;  then  place  a  layer  of  onions 
and  a  layer  of  grated  bread  crumbs 
alternately  in  a  pudding  dish;  season 
with  pepper  and  salt  to  tafte;  pour  1 
pint  of  milk  over  the  top,  put  in  the 
oven  and  bake  about  10  minutes,  or 
until  the  top  is  brown. — Mrs.  G.  Spen- 
cer, 1260  East  Davis  street,  city. 

Creamed  Onions. 

Boil  little  onions  till  tender;  then 
add  them  to  white  sauce  made  in  the 
proportion  of  one  tablespoonful  flour, 
one  tablespoonful  butter,  one  cupful 
milk,  salt  and  pepper  to  taste. — Mrs. 
"Welch,  1351  East  Lincoln  street,  city. 

Boiled  Onion   Pudding. 

This  is  an  old-fashioned  English 
dish.  It  is  good  and  economical.  I 
have  never  heard  of  it  in  this  country. 
Makes  a  full  dinner  for  six  people  by 
serving  a  little  dessert. 

Cost. 

3    c    flour    $0.0423 

1-3    lb.    suet    0500 

1  t   salt    0003 

2  t  baking  powder 0072 

1  y2    lbs.   onions    0509 

1  T  butter 0156 

14    t    pepper    0021 

Wood  fuel   (%   use),  4  hours   ..      .0572 

Cost     $0.2256 

Make  a  crust  of  the  first  four  in- 
gredients. Chop  the  suet  fine.  Have 
the  dough  stiff  enough  not  to  be 
sticky.  Roll  one-third  of  an  inch 
thick.  Wring  pudding  cloth  out  of  hot 
water,  lay  in  dish,  sprinkle  lightly 
with  flour,  then  put  in  onions  sliced 
lengthwise,  heaping  them.  Season 
with  pepper  and  one-half  of  the  salt 
(one-half  teaspoonful)  or  more  if 
liked.  Bring  the  dough  together, 
pressing  with  hands  to  exclude  all  the 
air;  moisten  if  necessary  and  pinch 
firmly  to  make  water-tight.  Tie  the 
cloth,  leaving  a  little  room  to  swell. 
Plunge  in  a  kettle  of  boiling  water, 
putting  an  old  plate  in  the  bottom, 
and  boil  four  hours,  adding  a  little 
hot  water  when  needed.  Do  not  re- 
move the  lid  while  boiling.  When 
serving  season  with  butter. — Mrs.  W. 
E.  Smith,  Galvin,  Wash. 


PARSxirs. 

Cost. 

1    bunch    parsnips    $0.0333 

y2   c  flour 0070 

y2    c   milk    0134 

%    t    salt    0001 

1   T   lard    0156 

Wood,   iy2    hours    (V2    use) 0214 

Cost       $0.0908 

Boil  until  tender;  then  slice  thin; 
dip  in  batter  made  from  flour,  milk, 
salt  and  pepper;  fry  in  hot  lard  until 
brown  and  serve. — Mrs.  Nat  Smythe, 
443  East  Thirty-eighth  street,  city. 

Parsnips. 

1 — Peel,  remove  the  core,  boil  40 
minutes;  when  done,  drain,  roll  in 
flour  and  fry  a  golden  brown  in  Cris- 
co   or   dripping. 

2 — Take  the  boiled  parsnips,  put 
some  dripping-  in  a  pan,  lay  parsnips 
on  it,  cover  with  thin  slices  of  bacon, 
sprinkle  with  salt  and  pepper  and 
bake  20  minutes  in  hot  oven. 

3 — Boil  parsnips  enough  to  make 
one  pint,  mash,  add  four  T  flour,  half 
teaspoonful  baking  powder,  one  beat- 
en egg  and  one  T  cream.  Mix  into 
balls  and  fry  in  deep  fat. 

Smothered    Parsnips. 

Cost 

1    qt.    parsnips $0.0668 

1    slice    bacon 0500 

1   T   compound 0087 

1  T  sugar 0026 

1  t  salt 0003 

%    t   pepper 0010 

Wood   fuel,    y2   hr.    (Y2    use) 0085 

Cost  to  serve  4 $0.1379 

Peel  and  slice  one  quart  parsnips. 
Cut  up  one  good-sized  slice  of  bacon 
into  dice  and  fry  out  with  one  table- 
spoonful compound.  Place  parsnips 
in  the  pan;  add  one  tablespoonful  su- 
gar, and  salt  and  pepper  to  taste.  Add 
one  cupful  hot  water  and  cover.  Do 
not  let  them  burn,  and  turn  once. 
Brown  slightly. — Mrs.   Welch. 


PEAS. 

Peas  in   Cream   Sauce  With   Mint. 

Cost. 

1   can   peas    $0.1500 

1    T   flour    0009 

3    T    dripping    0246 

1   c   milk    0268 

1   t  mint   (from  garden) 0000 

1   t   salt    0003 

Vs    t  pepper    0010 

1  V«   loaf  bread 0300 

Wood  fuel,  15  minutes  (y2  use)      .0043 

Cost   for   four   persons    $0.2379 

Or  6  cents  each. 

Drain  1  can  peas,  put  in  saucepan 
3  T  butter  and  3  t  flour;  stir  until 
blended,  then  pour  on  1  cup  milk. 
Bring  to  boiling  point  and  add 
chopped  mint  leaves  and  pepper. 
Serve  in  box  shaped  croutons  of  toast- 


COOKED    VEGETABLES. 


185 


ed  bread. — Mrs.  J.  B.  McCreary,  78  E. 
Buffalo  street,  city. 

Pea  Loaf. 

Cost. 

1  c  pea  pulp   (home  canned)    ..$0.0200 

1%    c   bread   crumbs    0187 

1%  c  milk 0335 

2  T  sugar 0052 

%   c  onion  juice   (1  c  onion)    .  .      .0250 

%    t   salt    0002 

1    eg-g-    0400 

4  T  melted  butter 0624 

Gas,   30   minutes    0127 

Cost     $0.2227 

Mix  all  together;  bake  in  loaf  and 
serve  with  tomato  sauce  as  follows: 

Cost. 

Cost    of    loaf    $0.2227 

xk  c  juice  and  pulp  tomatoes   .  .      .0134 

V2    T   butter    0078 

y2  T  flour 0004 

14    t    salt    0001 

Gas  to  cook,  10  minutes 0019 

Making  a  total  of $0.2463 

Serving  4  people  at  6c  each. — Joyce 
L.  Hays,  475  Clay  street,  city. 
Peas  in  Turnip  Cups. 
Select  nice  smooth  turnips,  3  or  3^ 
inches  across.  Cost 

6  nice  turnips    $0.1000 

1  lb.  can  peas 2000 

1   T   butter    0156 

14   Pt.  milk 0134 

1  T  flour 0009 

2  t  salt 0005 

Serves  6  for  $0.3304 

Or  6V2  cents  each. 

Pare  and  shape  your  turnips  into 
handleless  cups,  saving  the  parts 
scouped  out  for  soup.  Boil  in  salted 
water  until  just  tender,  lift  from  wa- 
ter, pour  lk  T  melted  butter  over 
outsides.  Turn  peas  into  saucepan, 
heat,  add  flour  moistened  in  milk,  let 
boil  one  minute,  add  %  t  salt,  Y2  T 
butter,  pouring  in  also  what  drains 
off  of  turnips. 

Place  turnip  cups  on  platter,  sur- 
rounded by  parsley  or  cress,  and 
heap  them  full  of  peas.  Serve  one  to 
each.  Use  a  straw  to  discover  when 
turnips  are  tender. — Mrs.  Kittie  Good- 
all  Turner,  Corvallis,  Or. 


PEPPERS. 
Green  Peppers. 

Cost. 

2  lbs.  peppers    $0.1500 

1  t  onion     0003 

1  t  salt  *. 0003 

V2    can   tomatoes   at  15c 0750 

Gas,    medium,    10    minutes 0042 

Gas,  simmering,    1   hour 0040 

Cost     $0.2338 

"Wash  and  remove  seeds  from  pep- 
pers; halve  and  put  in  stewpan,  add 
tomatoes  and  cook  over  hot  gas  for 
10  minutes.  Add  onions  and  salt  and 
simmer  one  hour.  Serve  as  a  side  dish 
with  a  roast. — Mrs.  M.  Bellino,  466 
East  Mill  street,  city. 


POTATOES. 

Potatoes   En   Casserole. 

Cost. 
2   lbs.   potatoes    (2c   lb.) $0.0400 

1  t   salt 0003 

Vs    t   pepper 0010 

2  t  onion 0006 

2   eggs,   48c  doz 0800 

Vi  Pt.  milk   (at  6c  pt.) 0150 

%   lb.  salt  pork 0500 

Gas — Top,    V2    hr 0057 

Oven,    y2  hr 0127 

Serves  6  at  a  cost  of $0.2053 

Use  small  potatoes,  peel  and  quar- 
ter; boil  in  hot  water  half  hour; 
drain  and  run  through  ricer;  season; 
add  eggs,  well  beaten;  stir  in  milk 
and  onions;  put  in  small  baking  pan 
or   casserole. 

Slice  salt  pork  in  two  thin  slices 
and  lay  on  top  of  potatoes;  bake  half 
hour  in  medium  oven.  Serve  in  cas- 
serole or  pan. — Mrs.  M.   Bellino. 

Escalloped    Potatoes. 

Cost. 
2   lbs.   potatoes    $0.0400 

2  T   flour    0018 

1   t  salt    0003 

Vs    t   pepper    0010 

IV2    c   milk    0402 

1   T  drippings    0087 

Wood  fuel  45  min.   (y2   use)    ..     .0155 

To   serve   6   people,  cost    ....$0.1075 

Or  a  little  over  l%c  each. 

The  potatoes  should  be  peeled  and 
sliced.  Put  half  of  the  potatoes  in  a 
baking  dish  or  casserole.  Then 
sprinkle  with  flour,  salt,  pepper  and 
drippings;  add  the  remainder  of  the 
potatoes  and  season  in  the  same  way; 
then  pour  the  milk  over  all;  bake  in 
the  oven  about  45  minutes  or  until 
the  potatoes  are  tender.  They  should 
be  served  in  the  dish  they  are  baked 
in. — Mrs.  Lillie  E.  Schroeder,  1014 
West  Eighth  street,  Vancouver,  Wash. 

Escalloped    Potatoes. 

Cost. 

3  lbs.    sliced   potatoes    $0.0600 

1   qt.  skim   milk 0250 

1   T  butter    0156 

1    t    salt    0003 

%    t  pepper    0020 

Fir   wood,    94    hr.    (%    use) 0170 

Costs $0.1199 

— Florence  H.  Dusenberry. 

(No  directions  for  preparation  were 
sent  with  this  recipe.  We  will  take  it 
for  granted  that  every  one  knows 
them.) 

Potato    Dumplings. 

Cost. 

1  qt.  raw  potatoes $0.0400 

1  t  salt  0003 

1  qt.  mashed  potatoes 0400 

Gas,  15  minutes  0028 

Cost       $0.0831 

Grate  the  potatoes  and  put  into  a 
small  salt  sack  and  squeeze  partly 
dry,   saving  the   water   in   a  bowl   and 


186 


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. 

Cost. 

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. 

Cost. 

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. 

Cost. 

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. 

Cost. 

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. 

Cost. 

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, 


Phone  Your  Want  Ads  to  The  Telegram — 
Broadway  200,  A  6701 


COOKED    VEGETABLES. 


squeeze  out  most  of  the  water,  then 
add  the  hot  potatoes,  bread  and  salt, 
form  into  balls  about  the  size  of  a 
baseball,  drop  into  kettle  of  boiling- 
water  and  boil  half  hour.  After  boil- 
ing- a  few  minutes,  raise  them  up  with 
a  spoon,  so  that  they  won't  stick  to 
the  bottom  of  the  kettle;  serve  with 
meat  and  gravy;  but  they  are  best 
when  cold,  cut  up  and  fried.  The 
water  the  potatoes  were  boiled  in  will 
make  an  excellent  soup  with  the  ad- 
dition of  a  few  vegetables. — Mrs.  Nat 
Smythe,  443  East  Thirty-eighth  street, 
city. 

To    Make    Potato    Starch. 

If  the  water  which  was  drained  off 
the  raw  grated  potatoes  is  allowed  to 
settle,  about  a  cupful  of  potato 
starch  will  be  found  in  the  bottom  of 
the  dish.  Several  changes  of  water 
should  be  put  on  this  starch  until  it 
is  perfectly  clean  and  pure  white; 
then  it  may  be  dried  and  used  in 
place  of  corn  starch  for  thickening 
soups,  etc. — Mrs.  Nat  Smythe. 


Mix  potatoes,  eggs,  flour  and  milk 
and  salt;  form  into  patties  and  fry  to 
a  nice  brown  on  both  sides. — Mrs.  Nat 
Smythe,  44  3  East  Thirty-eighth  street, 
city. 

Potato  Baskets. 

Cost. 

3  c  mashed  potato   $0.0141 

3    T    butter 0468 

Y4.   c   milk    0067 

1   t  salt    0008 

3    eggs    1200 

Parsley    (from    garden)     0000 

Wood   fire   15   min.    (y2    use)    ..      .0043 

Cost  to  serve   8    $0.1860 

To  the  potatoes  add  the  butter,  salt 
and  the  yolks  of  eggs  slightly  beaten, 
and  enough  milk  to  moisten.  Shape 
in  form  of  small  baskets;  brush  over 
with  white  of  egg  slightly  beaten 
and  brown  in  oven.  Form  handles  for 
the  baskets  with  parsley. 

At  a  literary  breakfast  these  were 
served  filled  with  creamed  chicken 
and  garnished  with  parsley.  They 
were  extremely  dainty  and  delicious. 
— Mrs.  Welch. 


Potato  and  Onion  Pie. 

Slice  peeled  potatoes  and  onions  al- 
ternately in  baking  dish,  season  with 
butter,  pepper  and  salt,  enough  milk 
to  cover,  and  set  on  stove  while  pre- 
paring crust  for  top. 

Cost. 

1    lb.   potatoes    $0.0200 

1    lb.    onions 0333 

1   T   butter    0156 

1   t  salt    0003 

Ys    t  pepper    0020 

1%  c  milk 0402 

$0.1104 
Cost. 

1    c    flour    $0.0141 

%    t   salt    0001 

1  T   lard    0094 

%    c   milk    0201 

2  t  baking  powder 0072 

Wood,   25   min.    (%    use)    0082 

Cost   of   crust    $0.0591 

Cost  of  vegetables 1104 

Cost  for   4   people    $0.1695 

Or  a  little  over  4  cents  each. 
Sift  the  dry  ingredients,  mix  in  the 
lard  with  the  fingers,  add  the  milk, 
and  roll  into  a  crust  to  fit  top.  There 
should  be  an  opening  in  top  to  permit 
steam  to  escape.  Bake  about  25  min- 
utes.— Mrs.  Lulu  M.  Welch.  1351  East 
Lincoln  street,  city. 

Potato  Patties. 

Cost. 
2   c   cold   mashed   potatoes    ....80.0200 

1    egg    .0400 

1    T    flour    0009 

1    T    milk    0017 

%  t  salt 0001 

1  t  lard 0052 

Gas,   10  minutes 0019 

Cost       $0.0698 


Potato  Hash. 

Cost. 
4    medium    potatoes'   $0.0200 

1  medium  onion 0083 

%    t  salt    0002 

Vs    t  pepper    0010 

2  T  grease  for  frying 0174 

Wood  fire   y2   hour   (%   use)    ..     .0085 

Cost  to  serve  4    $0.0380 

Chop  the  potatoes  and  onion  quite 
fine  and  put  in  the  skillet,  which 
should  have  in  it  the  hot  grease. 
Spread  out  evenly  and  cook  very 
gently  for  about  10  minutes,  being 
careful  not  to  burn.  Turn  once  and 
finish  cooking  in  the  oven,  about  10 
minutes. — Mrs.  Lulu  M.  Welch,  1351 
East  Lincoln   street,   city. 


SWEET    POTATOES. 

Sweet   Potato    Cakes    in    Batter. 

Cost. 

2    lbs.    sweet  potatoes    $0.0800 

Vs   c  flour 0070 

y2  c  rye  flour 0094 

%    c   milk    0201 

1  egg    0500 

2  T  lard  for  frying 0312 

1   t   salt    0003 

Wood  fuel,  45  min.    (Vs   use)    ..      .0123 

Cost  for  5  persons $0.2103 

Or  about  4  cents  each. 

Cut  potatoes  'in  14  slices  (not 
cooked),  roll  in  batter  which,  if  it  is 
left  over  from  breakfast  pancakes,  is 
all  the  better,  but  it  should  be  stiffer 
than  for  pancakes;  fry  until  done  and 
serve.  This  is  especially  fine,  good 
enough  for  first  prize  and  liked  by 
everyone.  Celery  cut  in  suitable 
lengths  can  be  served  the  same  way 
fried  in  batter. — Mrs.  McCreary,  78  E. 
Buffalo  street,  city. 


188 


TELEGRAM  CONSERVATION  COOK  BOOK. 


Browned  Sweet   Potatoes. 

Boil  some  sweet  potatoes  till  done, 
peel  and  split  them;  put  them  in  a 
flat  pan  and  baste  well  with  some 
water  and  melted  sugar,  put  tiny  bits 
of  butter  over  them  and  bake  until 
a  rich  brown. — Mrs.  Welch. 

Sweet  Potatoes  an  Caramel. 

Boil  and  proceed  as  before,  but  put 
in  baking  dish,  which  may  be  sent 
to  the  table.  Dredge  with  2  T  flour, 
2  t  cinnamon;  dot  with  4  T  butter  cut 
in  bits,  sprinkle  with  4  T  sugar  and 
pour  over  all  a  cup  of  hot  water. 
Bake  till  brown. — Mrs.  Welch,  1351  E. 
Lincoln  street,  city. 


RADISHES. 


Delicious  Radishes. 

Some  time  when  you  roast  a  piece 
of  beef  or  pork,  take  the  long,  white 
radishes  (Japanese),  peel  and  slice 
about  one-quarter  inch  in  thickness, 
dredge  with  flour  and  put  around  the 
roast  in  the  gravy,  sprinkle  with  salt 
and  pepper.  They  will  take  about  40 
minutes  to  bake.  Turn  them  over 
once  so  as  to  have  them  brown.  They 
taste  like  oysters  and  we  think  they 
are  fine. — Mrs.  Spencer,  1260  East 
Davis  street,  city. 


SUCCOTASH. 

Succotash  With  Dumplings. 

Cost. 

1-3  lb.  lima  beans   $0.0600 

V2   can  corn   (2  for  25c) 0875 

1   t  salt    0003 

%    t  pepper    0021 

1  T  butter 0312 

1  cup  milk 0268 

Gas,  15  minutes 0008 

Gas,  simmering    0080 

Dumplings — ■ 

1   cup   flour    0141 

1  t  baking  powder 0036 

1   t  salt    0003 

1  T  Crisco 0087 

y*  cup  milk 0067 

Gas,   oven,    V2    hour    0128 

For  4   persons,  cost    $0.2629 

Or  6l/2  cents  each. 

Soak  beans  over  night  in  two 
quarts  cold  water;  wash  and  put  to 
cook  in  boiling  water  to  cover  well; 
heat  to  boiling  point,  then  let  sim- 
mer until  tender  (covered),  adding 
water  as  needed;  when  cooked  there 
should  be  only  about  a  cup  of  thick 
liquid  in  the  kettle;  add  one-half  tea- 
spoonful  salt  about  half  an  hour  be- 
fore beans  are  done;  when  cooked  add 
corn,  butter  and  milk;  heat  up  very 
hot,  then  add  salt  and  pepper.  Pour 
in  casserole  and  put  in  hot  oven;  sift 
flour,  baking  powder  and  salt  to- 
gether, rub  in  Crisco  and  stir  in  milk, 
drop  by  spoonfuls  into  hot  succotash 


and  bake  until  dumplings  are 
browned  on  top  and  well  done. — Mrs. 
G.  A.  Roney. 

Baked  Succotash. 

Cost. 
1  pt.  dried  lima  beans $0.0750 

1  pt.  canned  corn 1500 

2  c  dried  bread  crumbs 0300 

iy2    t  salt   0004 

14    t  pepper    0020 

1   pt.    milk    0700 

%    lb.  salt  pork 0500 

Gas  to  bake  1  hour 0255 

Cost      $0.4029 

Cook  one  pint  of  dried  lima  beans 
until  they  are  very  tender.  Put  a 
layer  of  the  beans,  one  of  canned 
corn  (or  green  corn  cut  from  cob) 
and  one  of  the  fine  bread  crumbs  in  a 
baking  dish,  seasoning  with  salt  and 
pepper.  Continue  the  layers  in  this 
way,  having  the  last  layer  of  crumbs. 
Pour  on  milk  until  you  can  see  it 
around  the  edge,  but  not  to  cover.  Cut 
small  strips  of  fat  salt  pork  and  ar- 
range around  the  edge,  so  they  radi- 
ate towards  the  center.  Bake  one 
hour  in  a  moderate  oven  and  brown 
on  top. — Mrs.  H.  A.  Putnam. 

Succotash. 

Cost 

1    c   lima   beans    $0.0375 

1   t  salt   0003 

1  c  canned  corn 0750 

%    t  pepper    0010 

1   T   butter    0156 

1  c  thin  cream 1500 

Gas,  y2  hour 0057 

Cost       $0.2851 

Cook  a  cupful  of  lima  beans  in 
salted  water  until  almost  done,  then 
add  the  corn  cut  from  five  ears  of 
tender  sweet  corn.  Cook  15  minutes, 
stirring  constantly.  The  water 
should  nearly  all  have  cooked  away 
by  this  time.  Now  add  a  little  pep- 
per, a  chunk  of  butter  about  the  size 
of  a  walnut  and  a  cupful  of  thin 
cream.  Let  boil  up  and  serve.  The 
beans  should  not  be  cooked  too  much 
or  until  they  are  mushy. — Mrs.  Fred 
W.  Mayne. 

Succotash. 

Cost 

1  lb.  lima  or  butter  beans $0.2000 

9  ears  of  corn 2000 

1  T  butter    0156 

1  t  salt 0003 

%    t  pepper    0020 

y2    c   cream    0400 

Gas  1  %  hours 0143 

Cost  for  9  people    $0.4722 

Or  5%  cents  each. 

Put  the  beans  in  the  kettle  with  one 
quart  of  cold  water.  Cut  the  corn 
from  the  cobs,  put  the  cobs  in  with 
the  beans  and  boil  one  hour.  Now 
take  out  the  cobs,  put  in  the  corn  and 
boil  15  minutes;  add  the  butter,  sea- 
soning and  cream  and  serve  hot.  This 
will  serve  nine  people. — Mrs.  Spencer. 


COOKED    VEGETABLES. 


SALSIFY. 
Escalloped    Salsify. 

Boil  with  ^4  the  quantity  of  onions, 
drain,  mash,  moisten  with  milk,  sea- 
son with  butter,  salt  and  pepper  and 
put  in  baking-  dish.  Cover  with 
crumbs  and  bake  in  a  quick  oven  10 
minutes  and  serve. — Mrs.  Williams. 

Boil  salisfy  in  salted  water  and 
drain.  Put  2  tablespoonfuls  butter 
in  skillet,  when  hot  add  one  teaspoon- 
ful  of  flour,  brown,  turn  in  your 
salsify,  stir,  add  salt,  pepper  and 
chopped  parsley  and  serve. — Mrs.  W. 
W.  Williams,  1044  Rodney  avenue, 
city. 

TOMATOES. 

Second  prize — For  the  best  recipe 
for  cooking-  any  vegetable  to  use  as 
a  side  dish,  or  accompaniment  of  meat 
at  a  dinner  was  won  by  Mrs.  Hugh 
Latimer,  768  Johnson  street,  city,  with 
the  following  recipe: 

Mrs.  Latimer  says:  We  have  sev- 
eral meatless  days  and  I  am  sending 
you  our  favorite  substitutes. 

Fried  Tomatoes. 

.   ,  Cost. 

4   large   tomatoes    (2   lbs.)    $0.1500 

1  t  salt    0003 

Ys  t  pepper 0010 

2  T  corn  meal 0035 

2   T   Crisco    0174 

Cream  sauce — ^  of  Mrs.  Spen- 
cer's  recipe    0415 

Gas  to  fry  20  minutes 0085 

Cost  for  5  persons   $0.2222 

Or  4%  cents  each. 

Take  four  large  tomatoes,  slice 
them  about  %  inch  thick,  salt  and 
pepper  them  liberally;  dip  in  corn 
meal  and  fry  in  hot  Crisco  or  bacon 
grease;  lay  on  toast  and  pour  cream 
sauce  over  all.  Serve  hot.  Enough  for 
five  people. — Mrs.  Hugh  Latimer. 

Tomatoes  as  a  Meat  Substitute. 

,_      ,  Cost 

2   c   broken    macaroni    $0.0500 

1  can   tomatoes    1800 

2  c  cheese  1500 

1   t  salt    ]0003 

Gas,  30  min.  (top)    0057 

Gas,  oven,  15  minutes 0190 

Cost       $0.4050 

Boil  macaroni  in  as  little  water  as 
possible  for  25  minutes.  Put  the  toma- 
toes through  colander  and  add  to 
macaroni;  heat  through,  then  add 
cheese  and  stir  until  melted.  Put  into 
a  greased  baking  dish  and  place  in 
oven  for  15  minutes. — Mrs.  Alice  Kin- 
ney. 

Fried  Tomatoes. 

Now  is  the  season  for  half-ripe  to- 
matoes. Herewith  is  a  splendid  way 
to  cook  them:  Cut  firm  tomatoes  in 
inch  thick  slices;  sprinkle  with  salt, 
pepper  and  a  little  sugar;  dip  in 
flour  or  bread  crumbs,  and  fry  brown 


in  hot  fat.  Remove  carefully  to 
slices  of  buttered  toast,  and  into  the 
liquid  left  in  the  frying  pan  stir  a 
tablespoonful  of  flour;  then  add  milk 
sufficient  to  make  a  cream  sauce. 
Season  to  taste;  pour  over  the  to- 
matoes; sprinkle  with  chopped  par- 
sley and  serve. — Mrs.  Roberts,  1310 
Clay  street,  city. 

Turkish  Pilaf.  Cost 

Y2  c  rice $0.0250 

1   T  butter   0156 

1    c    water    0000 

1%  c  tomatoes 0581 

1   t  salt    0003 

Vs    t  pepper    0010 

Wood  to  cook  20  min.   (%  use)     .0051 

Cost  of  pilaf  to  serve  4    $0.1051 

Half  cupful  rice,  washed  and 
drained,  and  one  tablespoonful  but- 
ter. Cook  rice  in  the  butter  till 
brown;  add  one  cupful  boiling  water 
and  steam  until  water  is  absorbed. 
Add  one  and  three-quarters  cupfuls 
hot  stewed  tomatoes;  cook  until  rice 
is  soft.  Season  with  salt  and  pepper 
and  serve. — Mrs.  Welch,  1351  East 
Lincoln  street,  city. 

Tomato  Cup  with  Corn  Cream  Filling. 

Cost. 

1  can  corn $0.1800 

2  lbs.  tomatoes 1000 

2  eggs 1000 

1   T   butter 0156 

14   cup  bread  crumbs 0038 

1  t  salt 0003 

%   t  paprika 0032 

Fuel   (wood)    y2  hour .0085 

Will  serve  six  for $0.4114 

Mix  corn  and  well  beaten  eggs  to- 
gether, add  the  salt  and  paprika. 
Wash  and  wipe  tomatoes  (there 
should  be  a  dozen),  cut  a  slice  from 
the  stem  end  and  with  a  teaspoon  re- 
move greater  part  of  pulp,  dust  inside 
very  lightly  with  pepper  and  salt,  fill 
with  the  corn,  cover  with  bread 
crumbs,  dot  with  the  butter  and  bake 
%  hour;  remove  to  hot  platter  and 
garnish  with  parsley  from  garden;  or 
they  may  be  served  on  rounds  of  but- 
tered toast. — Mrs.  M.  E.  Dittman,  971 
East  Taylor  street. 

To  use  tomato  pulp  from  above: 

Escalloped  Tomato  and  Cheese. 

Cost. 
1  lb.  tomatoes $0.0500 

1  c  grated  cheese 0750 

2  T  butter  or  drippings 0312 

2    T   flour 0018 

1  c  bread  crumbs 0150 

%    t   salt 0002 

V4,    t   paprika 0032 

1  c  hot  water 0000 

Fuel   (wood)    y2   hour,   %   use..     .0085 

Cost  to  serve  3  or  4 $0.1849 

Make  a  sauce  by  blending  flour  and 
butter  together,  add  the  hot  water, 
salt  and  paprika.  Let  come  to  a  boil. 
Put  layer  of  bread  crumbs  in  buttered 


190 


TELEGRAM  CONSERVATION  COOK  BOOK. 


baking  dish,  cover  with  sliced  tomato, 
then  a  layer  of  bread  crumbs,  fol- 
lowed by  grated  cheese.  Continue  un- 
til dish  is  full,  having-  a  generous 
sprinkling  of  grated  cheese  on  top; 
pour  over  the  hot  sauce  and  bake  in 
moderate  oven  %  hour  or  until  nicely 
browned. — Mrs.  M.  E.  Dittmar,  971 
East  Taylor  street. 

Tomato    Chowder.  Cost. 

%    c  rice $0.0250 

1  c  macaroni 0250 

1  c  onion 0167 

Y4,   lb.  bacon 1200 

1   pint   tomatoes 0664 

1  t  salt 0003 

Va  t  pepper 0001 

Gas,    1   hour 0114 

Cost    $0.2649 

Cook  the  rice  and  macaroni  until 
done.  Dice  the  bacon  and  fry  with 
the  onion  until  brown.  Add  the  maca- 
roni and  rice  (and  1  cup  water  if  nec- 
essary) and  tomato.  Serve  good  and 
hot. — Mrs.  M.  Wesoloeski,  1649  Market 
street,  Salem,  Or. 


omitted,  but  we  all  know  it  is  very 
essential  to  make  a  good  cream  or 
white  sauce,  and  it  is  hard  to  use  a 
substitute  for  it. — Mrs.  G.  Spencer, 
1260  East  Davis  street. 


TURNIPS. 

Turnips   au   Gratin.  Cost. 

4  c  turnips $0.0500 

I  t  minced  onion 0005 

1  t  chopped  parsley,  in  garden.     .0000 
1  t  salt 0003 

1  t  pepper 0010 

2  T   drippings 0174 

1  c  bread  crumbs 0150 

Gas,   y2   hour 0040 

Gas,  oven,  15  minutes 0190 

Cost    $0.1072 

Cream  Sauce — 

1    pint   milk $0.0535 

1  T  flour 0009 

1-3  c  milk 0089 

1   T   butter 0156 

y2    t  salt 0001 

Gas,    %   hour 0040 

Cost  of  cream  sauce $0.0830 

Cost  of  turnips 1072 

Total  cost    $0.1902 

Pare  and  dice  the  turnips,  cook  un- 
til tender  in  boiling  salted  water,  and 
drain;  to  1  pint  of  turnips  allow  one 
cup  of  cream  sauce.  Mix  well  to- 
gether, adding  1  teaspoonful  of 
minced  onion  and  1  teaspoonful 
chopped  parsley,  and  season  with  salt 
and  pepper.  Turn  into  a  greased  bak- 
ing dish.  (I  use  drippings),  cover 
with  1  c  bread  crumbs,  dot  with  bits 
of  dripping  and  bake  in  a  hot  oven 
till  brown.  To  make  the  cream  sauce: 
Put  1  pint  of  milk  on  the  fire  in  dou- 
ble boiler.  When  boiling,  have  1  ta- 
blespoonful  of  flour  mixed  smooth  in 
1-3  cup  of  cold  milk;  stir  into  the 
boiling  milk  and  cook  till  smooth. 
Add  1  tablespoonful  butter,  V%  tea- 
spoonful    salt.      The     butter    can     be 


RICE. 
Rice  as   a   Vegetable. 

Pick  the  rice  over  carefully,  wash 
it  in  warm  water,  rubbing  it  between 
the  hands,  rinse  it  in  several  waters, 
then  let  it  remain  in  cold  water  until 
ready  to  be  cooked.  Have  a  saucepan 
of  boiling  water  slightly  salted.  "When 
boiling  hard,  sprinkle  the  rice  in 
slowly,  so  as  to  keep  grains  separate. 
Boil  steadily  for  20  minutes,  take 
from  the  fire  and  drain  off  the  water. 
Place  the  saucepan  with  the  cover 
partly  off  on  the  back  of  the  stove, 
where  it  is  moderately  warm,  and  al- 
low the  rice  to  dry.  The  moisture 
will  pass  off  and  each  grain  should 
be  separate,  so  if  shaken  it  should 
fall  apart. — Mrs.  G.  Spencer,  1260  East 
Davis  street. 

Steamed  Riee. 

Cost. 

1  c  rice $0.0500 

1  t  salt 0003 

2%  to  3%  c  boiling  water 0000 

Fuel,   50  minutes    (V2   use) 0141 


Cost  to  serve  four $0.0644 

Wash  the  rice  through  several  wa- 
ters, then  add  to  the  boiling  water 
gradually,  stirring  with  a  fork.  Boil 
five  minutes,  then  put  in  double  boil- 
er and  cook  45  minutes.  If  wanted 
for  dessert,  use  half  water.  When 
the  water  is  absorbed  add  scalded 
milk  for  balance. — Mrs.  Welch,  78 
East  Buffalo  street. 

Vegetables   and   Riee. 

Cost. 

1  large  onion,  sliced $0.0083 

2  T   drippings 0112 

1  can  green  peas 0200 

1   c  rice 0454 

Gas  for  cooking,   V2  hour 0057 

Cost   $0.2906 

Put  fat  in  pan  in  which  you  ordi- 
narily cook  rice,  add  onions,  let  fry 
till  tender  but  not  brown.  Have  rice 
washed  and  drained  very  well,  add  to 
onions  and  fat  and  cook  for  a  few 
minutes,  stirring  constantly,  till  rice 
begins  to  stick  together.  Measure  the 
amount  of  liquid  in  the  can  of  peas, 
add  enough  boiling  water  to  make 
liquid  3  cups,  add  rice,  also  the  peas 
and  salt,  and  a  tiny  piece  of  red  pep- 
per. Cover  closely  and  cook  over 
simmer  for  20  or  25  minutes.  At  a 
cost  of  28  cents  will  serve  five  people, 
making  5  3-5  cents  each. — Mrs.  Anita 
Anderson. 


Salads  and  Green  Vegetables 

Making  Salads — the  Storage  of  Green  Vegetables — Salad  Com- 
binations. 


Vegetable  Salads — 


Fruit  Salads — 


Meat  Salads — 


Combination  vegetable  salads  with 

dressing 
Macedoine  salad 
French  salad 
Baked  bean  salad 
Cabbage  salads 
Carrot  salad 
Celery  salad 
Cheese  and  nut  salad 
Cucumber  salad 
Egg  Lily  salad 
Pea  salads 
Potato  salads 
Tomato  salads 
Tomato  salads  jellied 
Macaroni  salad 


Mixed  fruit  salads 
Apple  salads 
Banana  salads 
Orange  salad 
Prune  salads 
Pineapple  salad 
Philadelphia  salad 


Chicken  salad 
Cold  meat  salads 
Salmon  salads 
Tuna  fish  salads 
Shrimp  salad 
Shad  roe  salad 
Oyster  salad 


Salad — Dressings- 


With  each  salad  given  above;  also 
Extra  dressings — 
Boiled  dressings 
Mayonnaise  dressings 
French  dressings 
Thousand  island  dressing 
Cream  dressings 
Cheese  with  salads 
Garnishing  salads 


Making  Salads 


Authorities  say  that  the  term  salad 
is  applied  to  certain  cold  dishes  com- 
posed either  of  meat,  fish  or  vegeta- 
bles, which  for  generations  have  been 
served  with  a  mixture  of  oil  and  vine- 
gar, or  oil,  egg  and  vinegar.  The  oil 
furnishes  the  fatty  matter  for  the 
meal,  and  being  purely  vegetable  is 
more  wholesome  than  the  ordinary 
animal  fats.  (Please  notice  this  and 
"save  the  fat"  by  using  all  the  vege- 
table oils  you  can  in  their  place). 

A  mixture  of  fruits  with  mayon- 
naise dressing,  served -as  a  salad,  is, 
according  to  Mrs.  Rorer,  "unsightly, 
unpalatable  and  a  little  nauseating." 
One  cannot  think  of  anything  more 
out  of  keeping  than  white  grapes  in 
a  thick  mayonnaise.  The  simple,  so- 
called  French  dressing  is  delicate  and 
most  worthy  of  recommendation.  Over 
lettuce,  cress  or  celery  it  makes  a 
palatable  and  wholesome  dinner  salad, 
and  one  in  which  children  can  be 
freely  indulged.  Such  fruits  as  ap- 
ples, pears,  cherries  and  pineapples, 
mixed  with  celery  or  lettuce,  with 
French  dressing,  make  an  agreeable 
(and  inexpensive)  dinner  salad.  A 
simple  salad  should  be  seen  on  every 
dinner  table  365  times  in  the  year. 
Persons  living  in  the  country  or  in 
the  outskirts  of  towns  can  without 
cost  always  pick  sorrel,  long  dock, 
dandelions  and  lambsquarter,  and  the 
vegetables  from  our  war  gardens  are 
now  always  with  us.  Besides  all  our 
canned  vegetables,  and  those  we  can 
use  cooked,  parsley  is  green  the  year 
'round.  Cabbage,  celery  and  onions 
are  ready  at  any  time.  I  have  green 
cucumbers,  lettuce  and  beans  and  ripe 
tomatoes  out  in  the  garden  as  I  write 
(November  12).  There  is  no  reason 
why  we  of  the  warm,  fertile  Willam- 
ette valley  should  not  have  salads 
from  our  own  war  gardens  the  year 
'round,  and  a  salad  is  far  superior  to 
a  dessert  as  the  closing  of  a  dinner. 
"The  happiest  closing  to  a  real  good 
dinner  is  a  crisp  salad,  well  dressed, 
s^rvpd  with  a  bit  of  cheese  and  bread 
and  butter  or  toasted  cracker." 

The  green  vegetables  contain  the 
salts  necessary  to  the  well-being  of 
our  blood,  and  oil  is  an  essential  and 
important  food.  The  garlic  and  vine- 
gar aid  in  the  digestion  and  assimi- 
lation of  other  foods,  but  we  must  be 
very  careful  in  the  use  of  garlic.  It 
should  never  be  served  cut  up  in  a 
salad,  but  in  one  bottle  put  a  few 
cloves  of  garlic  and  cover  with  vine- 


gar, in  another  some  celery  seed  cov- 
ered with  vinegar,  or  mint  in  vinegar, 
etc.,   and   use   this  vinegar  for   salads. 

In  making  salads  the  materials 
must  be  carefully  washed  in  very  cold 
water  and  shaken  dry  in  a  wire  bas- 
ket, or  wiped  with  soft  cheesecloth, 
or  the  dressing  will  not  blend  proper- 
ly. Never  cut  lettuce  with  a  knife — 
pull   it  apart  with  the  fingers. 

The  ideal  way  to  mix  a  French 
salad  is  at  the  table.  Just  before 
serving  sprinkle  the  salt  and  pepper 
over  the  crisp  green  vegetables,  then 
pour  over  the  required  quantity  of  oil 
and  turn  or  toss  with  the  fork  and 
spoon  until  every  piece  is  evenly  cov- 
ered. Now  add  the  vinegar  and  toss 
and  turn  again  until  the  whole  is 
evenly  distributed,  and  serve  at  once. 
The  old  Spanish  proverb  expresses  the 
salad  ideal  of  many  generations:  "A 
spendthrift  for  oil,  a  miser  for  vine- 
gar and  a  madman  to  stir  it  up." 

As  a  general  rule,  meat  salads  are 
the  best  with  mayonnaise,  vegetables 
with  French  dressing,  though  there 
are  exceptions.  Of  course,  meat  sal- 
ads have  a  decided  food  value,  and 
in  a  luncheon  take  the  place  of  the 
meat.  I  feel  that  I  was  too  critical 
of  Mrs.  Jones'  fish  salad  yesterday, 
but  the  news  just  now  from  Russia 
makes  one  feel  pessimistic,  though 
some  women  do  not  seem  to  have 
realized  yet  that  we  really  are  at  war. 

Storagre  of  "Vegetables. 

Carrots  and  Beets — Dig  before  hard 
frost.  Buried  in  sand  will  keep  until 
spring  (we  use  children's  sand  box). 

Parsnips — Leave  in  ground;  frost 
improves  flavor. 

Cabbage — Place  in  cool  part  of 
basement,  stems  up. 

Pumpkins,  Hubbard  Squash — Store 
in  dry,  medium  warm  place  in  base- 
ment. 

Onions — Dark,  dry,  cool  place  in 
basement;  will  keep  all  year  if  sorted 
in  spring. 

Potatoes — Dry,  cool,  dark  bin  in 
basement. — Mrs.  John  Oatfield,  Mil- 
waukie,  Or. 

Serving  Green  "Vegetables. 

Washing  must  be  very  thorough;  a 
little  salt  or  bicarbonate  of  soda  helps 
to  bring  small  insects  to  surface  of 
water. 

Their  real  benefit  lies  in  being  al- 
ways on  our  menu  and  not  served 
with  too  much  dressing  or  seasoning. 


The  Woman's  Page  Is  One  of  the  Crowning 
Achievements  of  The  Telegram 


TELEGRAM  CONSERVATION  COOK  BOOK. 


Cucumbers,  Tomatoes — Peeled;  serve 
with   mayonnaise  or  French  dressing. 

Cabbage— Shredded  or  chopped — 
slaw  or  combination. 

Radishes,  Green  Onions,  Celery — As 
relishes  or  in  combination.  The  latter 
is  good  when  blended  cream  cheese  is 
filled  in  the  cavities. 

Pepper  Cress,  Water  Cress,  Lettuce 
— Each  a  complete  salad  or  in  combi- 
nation, as  garnish;  cress  is  best 
"dressed"  at  the  table,  as  it  wilts. 

Salad    Combinations. 

Salmon  —  Celery,  potatoes,  eggs, 
pickles. 

Apple  s — With  grapes,  cabbage, 
pickled  beets,  nuts. 

Cabbage  —  With  celery,  nuts,  pi- 
mento. 


Cabbage — With  celery,  nuts,  apples, 
pickles. 

Potato — Onion,  egg,  lettuce. 
Lettuce — Bananas,  peanuts. 
Grapes — Almonds,  cherries. 


Lettuce  —  Eggs 
sliced  radishes. 

Shrimp — Celery, 
green  pepper. 

Tomato — Peas, 


asparagus 


tips, 


cucumber,    orange, 
celery,      cucumber, 


string  beans,  onions. 

Apples — Celery,  nuts,  cheese,  pi- 
mento. 

Lobster — Shrimp,  crab,  French  peas, 
pimento. 

Orages — -Dates,  nuts. 

Apples — Celery,  pineapple,  pimento, 
raspberry. 

Cherry — Walnuts,  celery. — Mrs.  J.  L. 
Ringo,  790  East  Ankeny  street. 


Combination  Vegetable  Salads 


Here  are  some  salads,  most  of 
which  you  will  see  are  very  inexpen- 
sive— particularly  as  most  of  the  in- 
gredients we  have  from  our  war  gar- 
dens at  home,  so  they  do  not  cost  us 
any  money  to  buy  them.  These  are 
also  the  most  wholesome  kind  of  sal- 
ads, giving  the  crisp  green  vegetable 
"naturally"  with  wholesome  dress- 
ings. The  price  estimates  are  for  the 
purpose  of  comparison  of  the  cost  of 
one  recipe  with  another. 

Fresh  Vegetable   Salad. 

The  following  is  a  recipe  that 
makes  an  excellent  mixed  vegetable 
salad: 

Cost. 

6   tomatoes    $0.0800 

1  small  head  cabbage 0200 

1  small  bunch  celery .0500 

1  small  sweet  pepper 0200 

Lettuce    0200 

Parsley   (in  garden) 0000 

Paprika   0031 


Cost    .$0.1931 


Salad  Dressing. 


1   egg    

%   cup  vinegar 

1  t  cornstarch 

%   t  mustard 

%    t  salt 

%  c  cream 

%  c  sugar 

Gas,   15   minutes,   to  cook. 


Cost. 
.$0.0400 
.  .0125 
,  .0005 
.  .0021 
.  .0001 
.  .0500 
.  .0104 
.      .0029 


Cost  of  dressing $0.1185 

Cost  of  salad 1931 

Total    $0.3116 

Serves  six  people  at  about  5  cents 
each. 

To  prepare,  cut  skinned  tomatoes  in 
halves,  placing  two  halves  on  each 
plate  on  lettuce  leaves,  shave  cabbage 
fine  and  mix  with  celery  and  pepper, 
both    cut    fine.      Blend    with    the    pre- 


pared dressing  and  put  over  salted 
tomato  halves.  Garnish  with  parsley 
and  a  sprinkling  of  paprika. 

To  prepare  the  dressing  beat  1  egg 
and  add  %  cup  vinegar  and  %  cup 
water.  Put  to  cook  in  double  boiler. 
Stir  and  when  hot  add  1  Uaspoonful 
cornstarch  and  Vi  teaspoonful  mus- 
tard, rubbed  smooth  with  water;  also 
%  teaspoonful  salt.  Cook  until  thick. 
When  cold  add  %  cup  cream  and  % 
cup  sugar.  Blend  with  prepared  vege- 
tables.— Mrs.  L.  R.  Marvin,  197  East 
Seventy-fifth  street  North. 

Mixed    Salad    (Vegetable). 

Cost. 

Lettuce,   %  head $0.0250 

Diced  cooked  beets,  %  cup 0130 

Sliced  cooked  carrots,  %  cup..  .0075 
Lima  beans,    %   cup 0375 

Cost    $0.0830 

French  dressing — 

3  T  Wesson  oil $0.0171 

1  T  vinegar 0016 

li    t   salt 0001 

%  t  pepper 0020 

%   t  paprika 0031 

1  t  onion  juice 0010 

Serves  six  at  cost  of $0.1248 

Salad  as  above 0830 


Total  cost $0.2078 

Lettuce  should  be  washed,  dried  and 
placed  in  a  cool  place  for  at  least  two 
hours  before  serving.  The  vegetables 
may  be  those  left  from  a  previous 
meal  and  the  combinations  are  end- 
less. My  rule  is  to  use  what  I  have 
on  hand  and  arrange  as  artistically 
as  may  be  on  the  lettuce  leaves,  pour- 
ing over  them  the  dressing  just  be- 
fore serving.  As  the  vegetables  are 
"leftovers,"  I  have  omitted  cost  of 
cooking  them. — Mary  G.  Morrison,  752 
Montgomery  Drive. 


SALADS. 


Combination  Vegetable  Salad. 

Cost. 

1  head  lettuce $0.0500 

1  dozen  radishes 0200 

V2  can  French  peas 1000 

Tomatoes,  3  medium 0400 

Total    $0.2100 

Salad  Dressing. 

Cost. 

%  cup  thick  sour  cream $0.0750 

3   T  Wesson  oil 0171 

1  T  vinegar 0016 

Vz    t   salt 0001 

1  t  sugar 0009 

14    t  white  pepper 0021 

%   t  paprika 0015 

Cost  of  dressing- $0.0983 

Vegetables    2100 

Total  cost  for  six  is $0.3083 

Or  5  cents  each. 

This  salad  dressing  is  delicious  and 
serves  as  a  very  useful  way  of  using 
up  a  little  cream  which  may  have 
soured.  The  bowl  should  be  rubbed 
with  a  piece  of  onion,  then  the  ingre- 
dients added,  in  order  named,  thor- 
oughly mixing  with  egg  beater. 

Lettuce  must  be  washed  and  thor- 
oughly dried,  kept  in  cool  place  to  be- 
come crisp.  Radishes  are  washed  and 
sliced.  Tomatoes  peeled  carefully 
without  the  use  of  hot  water  to  con- 
serve their  flavor.  Arrange  peas  in  a 
mound  on  lettuce  leaves,  arrange  to- 
matoes, sliced,  around  peas  and  gar- 
nish the  whole  with  sliced  radishes. 
Pour  on  dressing  just  before  serving. 
■ — Dr.  B.  M.  Wickstrom,  752  Montgom- 
ery Drive. 

Combination  Salad. 

Cost. 
6  medium-sized  tomatoes $0.1000 

2  rather  small  cucumbers 1500 

6  radishes 0500 

%  green  sweet  peppers 0150 

French   salad   dressing 0261 

About  4  cupfuls  cost $0.3411 

Or  8%  cents  per  cupful. 

(These  prices  are  estimates  and 
may  not  be  exactly  accurate). 

Arrange  the  salad  on  individual 
plates.  Slice  the  tomato  on  a  lettuce 
leaf,  then  add  1-3  of  a  cucumber, 
sliced.  Slice  the  radishes,  but  do  not 
peel.  Arrange  the  sliced  radishes 
over  the  tomato  and  cucumber.  Chop 
the  half  of  a  sweet  green  pepper,  tak- 
ing care  that  it  is  a  sweet  pepper,  and 
sprinkle  V2  teaspoonful  of  the 
chopped  pepper  on  top  of  the  other 
vegetables.  Over  this  pour  a  table- 
spoonful  of  the  French  salad  dressing. 
It  is  particularly  important  that  the 
vegetables  shall  -be  in  good  condition 
and  that  the  cucumber  and  radishes 
shall  be  crisp  and  tender.  If  some- 
what wilted,  immerse  them  in  cold 
water  for  a  half  hour  or  more. — M. 
M.  G. 


Every  Day  Salad. 

Cost. 

4  heads  lettuce $0.1000 

4  medium  size  onions 0300 

1  bunch  celery 0500 

3  green  peppers 0200 

1  lb.  tomatoes 0500 

Parsley  from  garden 0000 

Ye   c  Wesson  oil 0453 

1  T  vinegar 0016 

%    t  salt 0001 

%   t  cayenne 0010 

Serves  10  at  cost  of $0.2780 

Or  about  2%   cents  each. 

Wash  lettuce,  onions,  celery,  pepper 
and  parsley  in  cold  water.  Plunge 
tomatoes  in  hot  water  so  as  to  re- 
move skins;  then  let  stand  in  cold 
water  until  used.  Shred  lettuce,  chop 
onions,  peppers,  celery  in  rather 
coarse  pieces  and  add  to  the  lettuce. 
Serve  in  salad  dishes.  Lastly  add  sev- 
eral slices  of  tomato  and  garnish  with 
parsley.  Pour  the  following  dressing 
over  each  dish: 

French  Dressing. 

Mix  oil  and  vinegar,  salt  and  cay- 
enne in  the  usual  proportions.  Set  in 
cool  place  until  ready  for  use.  This 
is  a  plain  salad,  easily  made,  and  can 
be  served  with  any  meat  course. — 
Mrs.  Theodore  Anthony,  588  Petty- 
grove  street. 

Macedoinc   Salad. 

Cost. 

1  c  diced  carrots $0.0150 

Vz  c  diced  potatoes 0050 

1  c  string  beans 1000 

xk  c  diced  sweet  potatoes 0050 

%   c  diced  turnips 0063 

%  c  French  dressing 0400 

Four  cupfuls  cost $0.1713 

Or  4%  cents  per  cupful 

Cook  the  vegetables  separately, 
adding  salt  toward  the  last  of  the 
cooking.  When  cool,  cut  into  %-inch 
cubes.  Canned  beans  may  be  used  if 
fresh  ones  are  not  obtainable.  They 
should  be  cut  into  %-inch  lengths. 
Vegetables  other  than  those  men- 
tioned may  be  used.  Cauliflower. 
beets,  peas,  celery,  etc.,  may  be  sub- 
stituted if  desired.  Two  or  three 
vegetables  only  may  be  used;  mix  the 
vegetables  with  the  French  dressing. 
Garnish  the  salad  with  lettuce  leave3. 
— M.  M.  G. 

French  Salad. 

1  pint  cold  diced  potatoes $0.0200 

y2  c  dried  cucumbers 0500 

%   c  diced  radishes 0500 

%   c  grated  onion 0042 

1  c  cream  salad  dressing 0955 

1%    t   salt 0005 

1  c  celery 0143 

About  5%   cupfuls  cost $0.2345 

Or  4  1-6  cents  per  cupful. 

Cook  the  potatoes  in  boiling,  salted 
water.  When  cold  cut  into  %-inch 
cubes.      Peel    the    cucumber,    cut    into 


TELEGRAM  CONSERVATION  COOK  BOOK. 


small  cubes  and  throw  into  cold  wa- 
ter until  ready  for  use.  Prepare  the 
radishes  in  the  same  way.  If  the 
radishes  are  very  tender  the  skin  may 
be  left  on  to  give  a  bit  of  color  to 
the  salad.  Chop  the  celery  quite  fine, 
remove  the  vegetables  from  the  wa- 
ter and  dry  upon  clean  towels.  Add 
them  to  the  potatoes.  Add  the  grated 
onions  (the  onion  may  be  omitted) 
and  mix  all  the  ingredients  with  the 
cream  dressing.  Garnish  with  crisp, 
tender  lettuce  and  red  radishes  with 
the  skin  trimmed  back  from  the  root 
end  in  such  a  way  as  to  represent  a 
blossom. — M.  M.   G. 

Light    Salad. 

Equal  parts  chickweed  and  pepper 
grass.  "Wash  well  and  serve  with  oil, 
salt  and  vinegar. — Mrs.  Turner,  Cor- 
vallis,  Or. 

Baked   Bean   Salad. 

Cost. 

2  cups  baked  beans $0.0500 

1  c  ripe  tomatoes 0332 

3  T  vinegar 0048 

6  T  Wesson  oil 0342 

%   t  mustard 0014 

y2  t  onion  juice 0001 

1    t   salt 0003 

%   t  pepper 0042 

1  t  tobasco  sauce 0032 

2  sliced  tomatoes 0200 

Cost  to  serve  six  people $0.1514 

Or  2  y2  cents  each. 

Mix  the  dry  ingredients  together, 
then  add  the  onion  juice  and  liquids. 
Pile  the  beans  on  lettuce  leaves  and 
garnish  with  sliced  tomatoes.  Pour 
over  all  the  dressing. — Mrs.  G.  Spen- 
cer,  1260  East  Davis  street. 

Cabbage   Salad. 

%  head  of  solid  cabbage $0.0500 

(Washed  and  chopped  fine) 

Boiled  Salad  Dressing. 

Cost. 

Cabbage,  as  above $0.0500 

Vz  c  top  milk 0134 

Vz    c   vinegar 0125 

1    egg    0417 

1    t   salt 0003 

1  t  mustard 0083 

2  T  sugar 0052 

1  R  T  butter   (2  T) 0312 

Ys   t  cayenne  pepper 0010 

1   t   flour 0003 

Gas,   15   minutes 0029 

To  serve  six  people $0.1668 

Or  2  5-6  cents  each. 

Beat  the  egg  well,  add  the  salt, 
mustard,  sugar  and  flour  and  mix 
thoroughly.  Add  to  this  mixture  the 
vinegar  and  butter  and  cook  over  hot 
water  until  it  thickens,  stirring  con- 
stantly. Remove  from  stove,  let  cool, 
then  add  the  rich  milk  slowly  and 
blend  well  together.  Pour  it  over  the 
prepared  cabbage,  stirring  well  with 
a  silver  fork.  Serve  on  lettuce  leaves, 
adding    a    dash    of    cayenne    pepper    to 


each   portion. — Mrs.   H.   G.   Thyng,   326 
East  Mohawk  street,  St.  Johns. 

(This  is  surely  as  economical  and 
wholesome  a  salad  as  we  have  had. 
The  cost  is  no  measure  of  real  food 
value  in  any  of  our  food.  We  labor 
to  acquire  an  appetite  for  costly  and 
indigestible   food.) 

Perfection  Cabbage  Salad. 

Cost. 

1  envelope  gelatine $0.0375 

y2   c  cold   water 0000 

V2   c  mild  vinegar 0125 

1  pint  boiling  water 0000 

1   t  salt 0003 

lc(y2  lb.)  finely  shredded  cab- 
bage     0088 

1  T  lemon  juice 0260 

%   lb.  sugar   (%   cup) 0208 

1  lb.  celery  cut  in  small  pieces     .0667 
\i  can  sweet  red  peppers  finely 
cut 0375 

Cost    $0.2101 

Mayonnaise  Dressing. 

Cost. 
1   cup  Wesson  oil $0.0906 

1  egg    0500 

2  T  lemon  juice 0260 

y2    t   salt 0002 

%    t   paprika 0031 

%  t  mustard 0042 

Cost  of  dressing $0.1741 

Cost   of   salad 2101 

Total  cost $0.3842 

Soak  the  gelatine  in  cold  water  five 
minutes,  add  vinegar,  lemon  juice, 
boiling  water,  sugar  and  salt.  Strain 
and  when  beginning  to  set  add  re- 
maining ingredients.  Turn  into  a  mold 
and  chill.  Serve  on  lettuce  leaves 
with  mayonnaise  dressing,  or  cut  in 
dice  and  serve  in  cases  made  of  red 
or  green  peppers,  or  the  mixture  may 
be  shaped  in  molds  lined  with  pimen- 
toes.  A  delicious  accompaniment  to 
cold  sliced  chicken  or  veal.  Entered 
for  second  prize  by  Mrs.  M.  C.  Thron- 
son,  790%   East  Morrison  street. 

(I'm  afraid  this  salad  is  too  expen- 
sive for  an  economy  contest,  as  ours 
all  are.) 

Peanut-Cabbage  Salad. 

Cost. 
1  head  cabbage $0.1000 

1  pint   peanuts 1000 

2  t  salt 0005 

y2  pint  mayonnaise 1525 

Serves  six  people  for $0.3530 

Or  le  «•..■«  than  6  cents  enr-Vi. 

Se1,  ct  a  head  of  cabbage  having 
some  loose  outer  leaves.  Open  up 
outer  leaves  very  carefully  and  with 
sharp  knife  cut  out  as  much  cabbage 
as  you  need  for  salad  for  your  fam- 
ily, leaving  enough  of  the  outside  to 
make  a  solid  dish.  Chop  the  part 
taken  out  fine,  add  to  it  the  peanuts 
which  have  been  shelled  and  ground. 
Mix  well  with  a  silver  fork,  salting 
a  little.     Add  the  mayonnaise  and  mix 


SALADS. 


197 


well.  Then  return  the  mixture  to  the 
cabbage  dish,  arranging;  the  leaves  as 
prettily  as  possible.  If  any  come  off 
the  leaf  can  be  pinned  back  with  a 
wooden  skewer.  Keep  in  a  cool  place. 
Serve  on  a  plate  surrounded  by  pep- 
per grass  or  parsley  and  dish  at  the 
table. — Mrs.  Kittie  Goodall  Turner, 
Corvallis,  Or. 

Carrot   Salad. 

To  make  a  good-sized  dish  six 
good-sized  carrots,  cleaned  and 
scraped  and  chopped  very  fine.  One- 
half  pound  English  walnuts,  also 
chopped  fine.  Add  a  very  little  salt. 
For  dressing-  use  mayonnaise.  This  is 
a  fine  salad  without  meat. — Mrs.  L.  A. 
Jackson,  Cornelius,  Or. 

Celery   and   Nut    Salad. 

Cost. 

1  bunch  celery  hearts $0.0143 

Lettuce     0500 

8  apples   (medium  size) 0800 

1   c  walnuts 1250 

Total  cost  of  salad $0.2693 

Dressing- —  Cost. 

1  t  mustard $0.0083 

2  T  sug-ar 0312 

1   t  flour 0003 

1    t   salt 0003 

1  egg   (beaten) 0400 

1-3   c  vinegar 0083 

%    c  hot  water 0000 

1  T  lump   butter    (size  walnut)      .0156 

Cost  of  dressing- $0.1040 

Cost  of  salad 2693 

Total  cost  $0.3733 

Mix  dry  ingredients,  add  the  egg, 
then  vinegar  and  hot  water.  Boil  un- 
til it  thickens,  then  add  butter.  This 
dressing  made  with  water  instead  of 
cream  will  not  curdle,  and  is  rich  and 
creamy.— Mrs.  W.  S.  Brackenridge. 
270  V2   Ross  street. 

(Please  remember  to  write  only  on 
one  side  of  the  paper,  if  only  a  few 
words.  This  salad  dressing  is  surely 
economical  and  seems  very  good.) 

Cheese   and    Nut   Salad. 

Cost. 

1  cream  cheese $0.1000 

V2   c  cream 0500 

1  T  onion  juice 0016 

V2   c  English  walnut  meats 0625 

1  t   salt 0003 

V2   t  white  pepper 0041 

2  T  vinegar 0032 

y2   c  Wesson  oil 0453 

1  glass  gooseberry  jelly 1000 

Six  persons,  5%c  each $0.3670 

No  fuel. 

Work  cheese  with  cream  and  sea- 
son with  part  of  salt  and  pepper  and 
all  of  onion  juice.  Mix  oil,  vinegar, 
salt  and  pepper  well  for  French 
dressing.  Slice  gooseberry  jelly;  pile 
cheese  over  it  and  put  dressing  on 
and  sprinkle  walnuts  over  top. — Mrs. 
J.  B.  McCreary,  8  East  Buffalo  street. 


Cucumber   Salad. 

Fish  should  be  accompanied  by  cu- 
cumber salad  whenever  possible.  The 
sugar  is  an  important  ingredient  in 
the  dressing  of  this  salad. 

Peel  and  slice  thin  four  medium 
sized  cucumbers;  put  in  a  deep  plate 
and  sprinkle  over  slices  a  tablespoon- 
ful  of  salt.  Press  down  tightly  with 
a  plate  and  allow  to  stand  one  hour. 
Then  place  the  cucumbers  in  a  clean 
napkin  and  squeeze  out  all  the  juice. 
Place  in  a  salad  bowl  and  mix  well 
with  the  following  dressing:  A  large 
onion  chopped  fine,  a  tablespoonful  of 
best  vinegar,  a  tablespoonful  of  olive 
oil,  a  tablespoonful  of  sugar,  half  a 
teaspoonful  of  pepper,  Vs  teaspoonful 
of  salt.  Mix  thoroughly  and  serve  at 
once. — A  California  Reader. 

Egg   Lily   Salad.  Cost. 

4    eggs    $0.2000 

4  t  mustard 0332 

%    t  salt 0001 

%    t   pepper 0010 

4  t  vinegar uuzi 

4  t  butter 0128 

Lettuce,  4  leaves 0001 

Gas,  10  minutes -0019 

Cost  to  serve  four  persons. .  .$0.2542 

Or  61!   cents  each. 

Boil  the  eggs  hard;  crack  the  shells 
and  drop  in  cold  water;  when  cold 
peel  off  the  shells;  cut  narrow  strips 
from  the  small  end,  very  nearly  to 
the  large  end  of  the  whites;  remove 
the  yolks  and  rub  each  yolk  with  one 
teaspoonful  .butter,  1  teaspoonful 
vinegar,  1  teaspoonful  mustard  and 
the  salt  and  pepper.  Form  this  mix- 
ture into  balls  and  put  back  in  the 
whites,  which  may  be  spread  open  as 
the  petals  of  a  lily,  or  pressed  around 
the  ball,  as  a  lily  bud.  Serve  on  let- 
tuce leaves  with  your  favorite  salad 
dressing. 

This  is  a  delightfully  attractive  and 
substantial  salad  for  a  luncheon,  and 
very  easy  to  make.  Everyone  likes 
it,  and  I  have  found  that  men  who 
never  touch  any  other  kind  of  salad 
are  very  fond  of  this. 

Your  "kitchen"  is  very  helpful,  and 
I  have  adopted  many  of  the  recipes. 

Boiled    Salad   Dressing. 

Mrs.  Ott  says:  Here  is  my  favorite 
inexpensive  cooked  salad  dressing  to 
be  served  with  "Egg  Lily  Salad."  It 
keeps  indefinitely.  Cost 

1  c  hot  water $0.0000 

%   c  vinegar 0125 

14   t  butter 0008 

6  t  sugar 0054 

%   t  mustard 0021 

1/2  t  salt 0001 

Vs   t  pepper 0010 

4   t  cornstarch    (level) 0020 

2  egg  yolks  (equals  1  egg) 0400 

Gas,  5  minutes .0009 

Cost  for  1  pint $0.0641 

Cost  per  cupful,  3  cents. 

— Mrs.  O.  T.  Ott. 


198 


TELEGRAM  CONSERVATION  COOK  BOOK. 


Peas   and   Celery   Salad.  Cost. 

1   can   peas $0.2000 

iy2  c  chopped  celery 0214 

1  c  cream  dressing- 0955 

1   onion    (%c) 0084 

1-3    t   salt 0001 

About  5   cupfuls  cost $0.3254 

Or  6V2  cents  per  cupful. 

Drain  the  juice  from  one  can  of 
peas,  wash,  drain  again,  add  to  the 
peas  the  grated  onion,  salt  and 
chopped  celery.  Mix  all  with  the 
cream  dressing,  scant  measure,  and 
garnish  with  lettuce. — M.  M.  G. 

Minnehaha   Salad.  .-,      . 

1  „  Cost. 

1  can  of  peas $0.2000 

%  c  cheese 0375 

1-3  c  of  sweet  pickles 0300 

2  T  minced  onions 0032 

„  Cost    $0.2707 

Dressing,  y2  recipe  given  below     .0743 

Cost  to  serve  eight  people..  .$0.3450 
Cost  per  person,  4%  cents. 

Mayonnaise  Dressing. 

...  Cost. 

1  c  Wesson  oil $0.0906 

1  ?&& 0400 

1  t  salt 0003 

1  t  mustard 0083 

V2    t   paprika 0062 

2  T  vinegar 0032 

Total $0.1486 

Mix  dry  ingredients,  add  egg,  then 
vinegar  and  oil  alternately,  beating 
vigorously  with  egg  beater. — Mrs.  G. 
Spencer. 

Drain  the  peas  carefully,  cut  the 
cheese  in  small  cubes,  slice  the 
pickles,  then  add  the  minced  onions. 
Mix  all  together  well  with  mavon- 
naise  dressing.  Take  a  medium-sized 
cabbage  (I  didn't  list  this,  as  I  save 
and  cook  with  the  part  I  cut  out),  and 
cut  out  the  heart.  Put  salad  in  this 
and  place  on  chop  plate.  Garnish 
with  geranium  leaves  and  red  blos- 
soms. Serve  from  this  into  individual 
salad  plates  at  the  table. — Mrs  G 
Spencer,  1260  East  Davis  street. 

Potato   Salad. 

0  iv  Cost. 

2    lbs.   potatoes $0.0400 

2  onions 0200 

3  eggs,   cooking '.'.'.'.'.      !l200 

1  T  sal* 0008 

1   t   pepper 0083 

l  egg  for  dressing 0400 

1  c  vinegar 0250 

1  t  made  mustard .0028 

3  T  sweet  cream 0200 

Gas  to  cook  potatoes 0070 

Cost  to  serve  eight  persons.  .$0.2839 
Or  3%   cents  each. 


Take  the  yolk  of  the  raw  egg  and 
stir  into  it  the  mustard.  Beat  into 
this  the  cream,  drop  by  drop,  add  half 
cupful  of  strong  vinegar  and  the 
white  of  the  egg  beaten  to  a  froth. 
If  needed  for  night,  make  at  noon. 
Slice  the  potatoes;  then  add  the  hard- 
boiled  eggs,  also  sliced  thin,  and  chop 
the  onions.  Put  them  in  a  salad  bowl 
with  the  salt  and  pepper.  Pour  the 
dressing  over  all. — Mrs.  G.  Spencer, 
1260  East  Davis  street. 

Potato   Salad. 

Cost. 

4   pounds    potatoes     $0.0800 

1   large    onion    0167 

y2    c   vinegar    0125 

1  t   salt    0003 

2  t    lard     0104 

2  T  thick  cream 0066 

Gas.    20    minutes    0038 

Serve  6  people,  cost $0.1303 

Take  small  potatoes,  boil  in  jack- 
ets, peel  and  slice.  Add  onion  chopped 
fine,  salt  and  pepper,  then  the  hot 
lard.  Mix,  then  add  vinegar  and 
cream. 

A  Substitute  for  Potato  Salad. — 
Peel  and  boil  potatoes  whole.  Let  each 
person  cut  up  or  dice  and  season 
with  salt  and  pepper  to  suit  his  or 
her  own  taste.  Have  a  dressing  made 
of  vinegar  and  horse  radish  (use 
plenty  of  vinegar  in  making  dress- 
ing). Let  each  person  use  dressing 
to    suit   taste. — Mrs.    Nat   Smythe. 

Tomato    and    Celery    Salad. 

Scald  and  peel  solid  tomatoes  of 
equal  size  and  take  from  the  stem  end 
part  of  the  pulp.  Chop  into  half  incn 
pieces  crisp  white  celery  and  sweet 
peppers.  Mix  thoroughly  with  French 
dressing,  and  put  in  the  tomatoes. 
Serve  on  lettuce  leaves  with  French 
dressing.  Let  the  stuffing  rise  abov> 
the  tomato. — M.  M.   G. 

Salad  in  Tomato  Caps. 

Cost. 

6  tomatoes    (2c)     $0.0664 

iy2  c  dried  cucumbers 1500 

1  c  cut  celery 0143 

1  c  diced  apples 0200 

1  c  cream  dressing 0955 

1  t    salt     0003 

6%    cupfuls    cost    $0.3465 

Or  5  1-3  cents  per  cupful. 

Select  firm,  well-shaped  tomatoes. 
Cut  off  the  stem,  and  remove  the  pulp. 
Prepare  the  cucumbers,  celery  and  ap- 
ples. Mix  with  these  vegetables  the 
tomato  pulp  and  then  with  the  cream 
dressing  and  the  salt.  Fill  the  tomato 
cups  with  this. — M.  M.  G. 


Phone  Your  Want  Ads  to  The  Telegram- 
Broadway  200,  A  6701 


SALADS. 


199 


Tomato    Salads. 

Scald  and  peel  firm  tomatoes,  cut 
a  thin  slice  from  the  stem  end,  and 
remove  the  seeds  and  some  of  the 
pulp.  Sprinkle  the  inside  with  salt, 
invert,  and  leave  until  needed.  Mix 
chopped  nuts  with  an  equal  quantity 
of  half  cooked  asparagus  tips  and  one- 
half  the  quantity  of  finely  cut  celery 
moistened  with  dressing  and  a  tea- 
spoon of  chopped  chives.  Serve  on 
lettuce  with  French  dressing-. — M.  M 
G. 

Tomato  and  Cauliflower  Salad. 

Scald  and  peel  firm  tomatoes  and 
cut  into  quarters.  Arrange  them  in  a 
circle  on  lettuce  leaves,  with  a  flow- 
eret of  cold  cooked  cauliflower,  which 
has  been  marinated  for  half  an  hour 
in  French  dressing  between  the  quar- 
ters. Serve  with  a  cream  dressing. — 
M.  M.  G. 

Tomato    and    Cheese    Salad. 

Scald  and  peel  firm  tomatoes.  When 
cold,  cut  in  six  sections  which  re- 
main joined  at  the  stem  end.  Mix  a 
cream  cheese  with  enough  spinach  ex- 
tract to  color  to  a  delicate  green,  mold 
into  balls  the  size  of  marbles  arid  put 
three  balls  in  center  of  each  tomato. 
Serve  with  French  dressing. 

Stuffed   Tomatoes. 

Take  nice,  round,  ripe  tomatoes; 
peel  and  hollow  out  top  enough  to 
hold  chopped  onions  and  green  pep- 
pers, salted;  mix  with  a  little  mayon- 
naise, fill  hollow  and  serve  on  lettuce 
leaf  with  mayonnaise  dressing  and  a 
dash  of  paprika  on  top. — Mrs.  F.  L. 
Finch. 

Frozen  Tomato  Salad. 

Cost. 

1  qt.    tomatoes    $0.1328 

1  chopped    onion    0075 

1   chopped   green   pepper 0100 

1   bay  leaf 0005 

4  whole  cloves    0030 

1  stalk  celery    0065 

1  t   salt    0003 

Vz  t  pepper 0042 

Gas,    V2    hour    0057 

Mayonnaise     2500 

Will  serve  12  for   $0.4105 

Or  3V2  cents  each. 

Cook  all  together  for  y2  hour.  Run 
through  sieve  and  set  aside  to  cool. 
When  cool  put  in  freezer  and  when 
about  half  frozen  add  I  cup  mayon- 
naise. Serve  on  lettuce  leaves  and 
add  one  teaspoon  mayonnaise  to  top 
off  each  portion. — Agnes  Rhorer,  1107 
West  Fourteenth,  Vancouver,  Wash. 

Jellied  Tomato  Salad. 

Soak  half  a  box  of  vegetable  gela- 
tine in  a  cup  of  warm  water  until 
dissolved;  when  cold  add  it  to  one 
pint  of  well  seasoned  tomato  sauce 
and  stir  until  it  begins  to  set.  Pour 
into  a  wet  border  mold  and  leave  until 


set.  Turn  it  out  on  a  dish,  cut  celery 
into  one-inch  lengths,  mix  it  with 
cream  dressing  and  put  in  the  center 
of  the  mold.  Serve  with  small  lettuce 
leaves  around  the  dish.  (A  favorite 
salad  to  serve  with  any  white  fish.) 

Jellied  Tomato   and  Cucumbers. 

Make  the  tomato  jelly  as  above  and 
put  in  a  cool  place  until  firm.  Chop 
four  large  cucumbers  rather  fine  and 
mix  them  with  four  tablespoonfuls  of 
French  dressing.  Turn  the  jelly  on  a 
dish  when  set,  and  fill  the  center  with 
cucumbers.  Serve  with  cheese  dress- 
ing and  garnish  with  lettuce  or  cress. 
— M.   M.   G. 

Tomato  Jelly  Salad. 

Cost. 
1    pint  tomatoes    $0.0664 

1  t   salt    0003 

%    t  pepper,   white 0041 

2  t  chopped  onion 0020 

1    oz.    gelatine 0500 

1  c  sour  cream 0500 

1  egg    0600 

V2    T    mustard 0041 

1  lemon    (juice  of  1) 0250 

Heart  of  endive  or  lettuce,  one 

head   0500 

Fuel,  fir  wood,  V2  time,  V2  hr. .  .      .0102 

Serve.--  6  at  a  cost  of $0.3221 

Or  5  1-3  cents  each. 

Cook  together  for  one-half  hour  the 
tomatoes,  onion,  half  the  salt  and 
pepper,  strain  and  add  gelatine,  which 
has  been  soaked  in  cold  water.  Pour 
into  after  dinner  coffee  cups  that 
have  been  rinsed  in  cold  water  and 
set  away  to  cool  and  harden.  Turn 
out  on  endive  or  lettuce  leaves.  Pour 
over  it  sour  cream  dressing  and  serve. 

Macaroni  Salad. 

Mrs.  Dittmar  says:  "I  am  sending 
in  three  of  our  favorite  salad  recipes." 

Cost. 

2  c  macaroni    $0.0500 

2  T  onion  0020 

2  T  green  pepper  (20c  lb.) 0128 

1  T  red  pepper  (20c  lb.) 0064 

1  T  salt 0008 

Wood  fuel,   y2  hr.   (%   use) 0085 

$0.0805 

Mayonnaise  Dressing. 

Cost. 

1  c  Wesson  oil    $0.0906 

1    egg    0500 

1   t   salt    0003 

%  t  paprika 0031 

Juice  of  1  lemon 0250 

Cost  of  dressing $0.1690 

Cost  of  salad 0805 

Total  cost  for  four  people.  .  .$0.2495 

Or  6  cents  each. 

Boil  macaroni  in  plenty  of  water, 
adding  1  T  salt.  When  done  drain, 
let  cold  water  run  over,  then  drain 
thoroughly.     Chop  onion  and  red  and 


200 


TELEGRAM  CONSERVATION  COOK  BOOK. 


green  peppers  very  fine.  Put  maca- 
roni in  a  bowl,  add  onion  and  peppers, 
pour  over  part  of  the  dressing  and  set 
aside  to  get  very  cold.  When  ready 
to  serve  put  remaining  dressing  over 
the  top,  sprinkle  over  top  some  fine 
chopped  parsley  and  garnish  with  a 
few  sprigs  of  parsley.  This  amount 
will  serve  four  and  is  so  hearty  that 
you    will    need    neither    potatoes    nor 


meat    at    the    same    meal. — Mrs.    M.    E. 
Dittmar,    971    E.    Taylor    St.,    city. 

Sour  Cream   Dressing. 

Beat  1  cup  sour  cream,  1  egg,  re- 
mainder of  salt  and  pepper  and  mus- 
tard together  until  light.  Set  bowl  in 
vessel  of  boiling  water  until  creamy; 
add  lemon  juice. — Mrs.  J.  B.  McCreary, 
78   E.  Buffalo  st.,  city. 


Fruit  Salads 


Fruit    Salad. 

Cost. 

2  apples    ....• $0.0200 

3  bananas    0625 

1  celery  heart 0143 

2  c  walnuts  ( %  lb.  chopped)  ..  .      .1250 
Pineapple   (canned)    about  .l/2  .  .      .1000 

Durkee's   salad   dressing 1500 

Lettuce   0500 

Cost   •. $0.5218 

Cut  apples,  celery  and  walnuts  in 
small  pieces  and  slice  bananas.  Mix 
all  together  and  lay  on  lettuce  leaves 
forming  a  mound.  Cut  pineapple 
slices  in  halves  and  place  all  around 
the  mound.  Pour  salad  dressing  over 
the  mound,  hit-and-miss  fashion  and 
serve. — Mrs.  Jones,  3922  Forty-eighth 
street  Southeast. 

Any  other  salad  dressing  will  do 
as  well,  but  I  prefer  Durkee's. 

(Mrs.  Jones  does  not  say  how  many 
her  recipes  serve,  but  the  first  one 
might  serve  five  people  at  a  cost  of  10 
cents  each,  and  the  second  one  six  peo- 
ple at  nearly  9  cents  each  just  for 
salad.  While  we  are  in  the  grip  of 
this  terrible  war,  with  our  national 
future  looking  as  dark  as  it  does 
just  now,  it  seems  to  me  we  should 
put  such  high  priced  recipes  aside, 
and  cook  as  economically  as  we  pos- 
sibly can,  and  yet  keep  our  families 
in  good  health.  Now,  if  ever,  we 
should  "eat  to  live" — not  "live  to 
eat."  Think  of  those  dear  mothers' 
boys  in  the  trenches  and  what  even 
50  cents  worth  of  some  litle  comfort 
would  be  to  them!) 

Fruit   Salad.  Cost 

1  can   pineapple    $0.2000 

2  oranges    0500 

3  large  bananas 0500 

3   large  apples 0300 

%,   c  walnut  meats 0937 

Lettuce  leaves 0250 

1  pt.   whipping  cream 4000 

Salad  Dressing — 
1    T  flour    0009 

1  egg    0500 

2  T    melted   butter 0312 

2   T  lemon  iuice   (1  lemon) 0260 

U,    t  salt 0001 

V<>    c    sugar    020S 

Paprika    0016 

Gas,  15  min 0029 

Serves  10  people  for $0.9822 

Or  9  4   5  cents  each. 


To  make  the  dressing,  rub  flour 
smooth  in  a  little  cold  water,  over 
which  pour  one-half  cup  boiling  water 
slowly  and  cook  until  thick  and 
smooth,  stirring  constantly.  Let  cool. 
Beat  egg  thoroughly,  add  two  table- 
spoonfuls  melted  butter,  and  two  ta- 
blespoonfuls  of  lemon  juice  and  one- 
quarter  teaspoonful  salt.  Cook  smooth 
in  double  boiler,  stirring  constantly. 
Cool  and  beat  two  mixtures  together, 
adding  sugar  and  a  little  paprika. 
When  ready  to  pour  over  fruit  add 
one-half  pint  whipping  cream  beaten 
stiff.  To  prepare  fruit,  shred  pine- 
apple and  dice  oranges  and  place  in 
colander  that  juice  may  drip  off.  Slice 
bananas  and  chop  apples  and  walnut 
meats.  Mix  all  together,  reserving 
half  of  chopped  nuts  to  use  as  gar- 
nish. Place  lettuce  leaves  on  salad 
plates  and  then  put  on  fruit  mixture 
blended  well  with  the  dressing.  Use 
the  other  one-half  pint  whipped  cream 
over  top  and  sprinkle  with  walnut 
meats.  A  couple  candied  cherries  and 
a  little  candied  orange  peel  on  each 
dish  improves  taste  as  well  as  looks. 
Save  juice  from  oranges  and  pine- 
apple and  by  adding  to  cold  tea  with 
lemon  juice  and  sugar  you  will  have 
a  delicious  drink. — Mrs.  L.  R.  Marvin, 
197    East  Seventy-fifth  street  North. 

(This  is  far  too  expensive.) 

Fruit    Salad. 

Cost. 

1  sour,   1   sweet  apple $0.0200 

1  sour,    1    sweet   orange 0500 

1  c  minced  celery 0143 

1  banana    0200 

lc  chopped  walnut  meats 1250 

1  c  sour  cream 1500 

1  egg  white   (  V2   egg) 0250 

1  lemon    (juice)    0167 

1  c  Wesson  oil 0906 

It  salt 0003 

V2   t  white  pepper 0041 

1  lb.  white  grapes 1000 

Serves  6  people  at  cost  of... $0.6160 

Or  10  cents  each. 

Peel  fruit  and  cut  into  small  pieces 
(keeping  orange  skins  in  thirds);  cut 
celery  also  in  cubes;  scald  nuts,  rub 
off  outside  skins  and  chop;  stir  all 
together  lightly  with  silver  fork,  so 
as  to  keep  pieces  whole.  Part  of  the 
salt  and  pepper  may  be  added  to  this 
instead  of  using  it  all  in  the  dressing. 


SALADS. 


201 


Put  this  in  the  prepared  orange  skins, 
which  are  placed  on  small  plates  and 
grapes  arranged  around  the  base  of 
oranges.  The  following  dressing  is 
piled  high  and  a  few  grapes  top  the 
whole: 

Dressing. — Stir  the  cup  of  cream 
with  silver  fork;  add  little  oil  at  time 
and  a  few  drops  of  lemon  juice  care- 
fully to  prevent  curdling,  until  all  is  a 
creamy  mass.  Now  take  egg  beater 
and  beat  in  the  white  of  egg  and  add 
salt  and  pepper.  This  will  stand  a 
more  generous  seasoning. — Mrs.  J.  B. 
McCreary,   786  Buffalo  street,  city. 

(Mrs.  McCreary  made  a  mistake  in 
her  pricing,  and  thought  her  recipe 
cost  only  6  cents  instead  of  10  cents 
per  portion.  This  recipe,  though  de- 
licious, is  far  more  expensive  than 
Mrs.  Jones'  of  yesterday,  as  Mrs. 
Jones'  fish  recipe  had  rather  more 
food  value.  Remember  this  is  an 
economy  contest.) 

Fruit    Salad. 

Cost. 

4   bananas  at  20c  dozen $0.0666 

3   apples  at  6  lbs.  for  25c 0300 

3   oranges   at   30c   a  dozen 0750 

1   bunch  celery 0500 

1  c  walnut  meats 1250 

Total   $0.3466 

Dressing.  Cost. 

3   T   butter   at   48c    lb $0.0450 

1  T   flour 0099 

%   c  milk 0201 

2  T  sugar    0052 

3  eggs 1200 

lA  t  salt 0001 

V*   t  pepper 0021 

%  c  vinegar 0062 

1   c  whipped  cream 2000 

Gas,  5  minutes 0010 

Total  for  dressing $0.4006 

For   salad    3466 

Cost    for    12    people $0.7472 

Or   6 14    cents  each. 

Heat  the  butter,  flour,  milk  and 
sugar,  and  when  thick  add  three  egg* 
beaten  separately.  Put  in  the  salt, 
vinegar  and  pepper,  and,  lastly,  the 
cream.  Do  not  boil  the  cream. — Mrs. 
F.  W.  Kruse,  131  y2   East  18th  st.,  city. 

Fruit    Salad.  Cost. 

1   orange    $0.0208 

1  apple  tart 0200 

1  banana    0208 

6   walnuts    0500 

Vz  cup  whole  raisins 0375 

2  tender    stalks   celery 0126 

2   t  salt 0006 

1   T  sugar    0026 

"War   mayonnaise"   dressing...      .0484 
1  bunch  lettuce 0500 

Cost  of  salad  with  dressing.  .$0.2633 
Dice  fruit  and  celery,  soak  raisins 
a  couple  of  hours  before  using;  chop 
walnuts,  add  dash  salt  and  sugar,  mix 
with  "war  mayonnaise"  and  serve  on 
lettuce      leaves.       I     enjoy    your    page 


very  much  and  have  found  some  dandy 
recipes.  1  am  not  sure  of  my  prices. — 
Mrs,  F.  L.  Finch,  742  Fast  Sixty-fifth 
street  North,  city. 

(I  have  corrected  all  prices  in  the 
above  recipe  except  the  six  walnuts 
for  five  cents,  which  I  do  not  under- 
stand, so  will  let  it  go  at  five  cents' 
worth  of  walnut  meats  (which  cost 
12%   cents  per  cup). 

Fruit  Salad. 

Mrs.  Spencer  says:  1  am  sending  a 
collection  of  my  best  salad  recipe's, 
which  I  have  used  for  years  and  we 
like  them  all.  Hope  they  will  be  of 
some  benefit  to  readers  of  the  col- 
umns in  the  Woman's  Telegram,  as 
they  are  helpful  to  all  of  us. 

1  ,  ,  c°st. 

1  package   gelatine    $0.1500 

1  dozen   bananas 2000 

1  dozen  oranges    2500 

1  lb.  English  walnuts !2500 

1  can  sliced  pineapple    2000 

2  c    sugar    0825 

1  pt.  whipping  cream 4000 

Cost  for  25 $1.5325 

Or  6  cents  each. 

I  am  sending  this  recipe  for  a  large 
quantity  of  salad,  as  for  special  occa- 
sions or  parties  it  might  be  useful.  1 
know  it  is  excellent,  as  I  have  made 
it  many  times. 

Dissolve  the  gelatine  in  half  a  cup 
of  cold  Water  for  10  minutes,  then 
pour  on  one  quart  of  boiling  water, 
add  the  sugar,  set  away  to  cool;  peel' 
and  chop  the  oranges,  slice  the  ba- 
nanas and  pineapple  fine,  chop  the 
walnuts;  when  the  gelatine  is  cold  add 
the  fruits;  serve  on  lettuce  leaves 
with  whipped  cream.  This  makes  one 
gallon.  —  Mrs.  G.  Spencer,  1260  East 
Davis. 

Salad   Dressing  for  Fruit. 

t    •        ,,,  Cost. 

Juice   iy2    oranges    $0.0375 

Juice   1   lemon    0250 

%    c   sugar    .0208 

2  2eggs 0800 

Gas,    10   minutes    0019 

Cost    $0.1652 

Let  juice  and  sugar  come  to  a  boil, 
then  add  two  well  beaten  eggs  and 
stir  while  it  thickens,  which  takes 
about  three  minutes.  This  is  nice  to 
use  with  any  fruit  salad. — Mrs.  G. 
Spencer. 

Perfection    Fruit    Salad. 

Cost. 

3  Jonathan  apples,   6   lbs.   25c. $0.0300 

4  slices  pineapple,   20c  can 1000 

1  large  orange,  30  dozen 0250 

1   banana,   25c   dozen 0208 

V2    c   chopped   walnuts,    25c   lb..     .0625 
122      canned      cherries       (home 

canned)    02200 

3  T  calad  dressing 0400 

1  c  cream    1500 

2  2T    sugar    .'o052 

Cost   to   serve   six   people.  . .  .$0.4535 
Or   7y3c  each. 


202 


TELEGRAM  CONSERVATION  COOK  BOOK. 


Cut  the  fruit  into  small  pieces,  mix 
all  together,  add  sugar  to  the  cream 
and  salad  dressing,  mix  all  thorough- 
ly with  a  fork  to  avoid  breaking  the 
fruit,  and  serve  on  lettuce  leaves. 
This  is  enough  for  six  people.-^Mrs. 
G.   Spencer. 

Fruit  Salad. 

Cost. 

Lettuce $0.0500 

1  orange  at  40c  doz Oddd 

1  grapefruit 0500 

2  bananas   at   20c   doz 0167 

14  cup  walnuts  .UALt 

Serves   six   for    $0,1812 

Or  3  cents  each. 

Peel  fruit,  cut  in  small  pieces  and 
chill  thoroughly.  Have  ready  crisp 
lettuce  on  which  arrange  mixed  fruit. 
Sprinkle  with  nuts  and  add  French 
dressing  just  before  serving.— Dr.  E. 
M.  Wickstrom,  7522  Montgomery 
Drive,  City. 

Fruit    Salad. 

Mix  one  cup  of  diced  oranges,  one 
cup  of  diced  apples,  one  cup  of  diced 
bananas  and  half  a  cup  of  stoned 
cherries.  Any  fruit  may  be  combined 
as,  grapes  cut  and  seeded,  grape  fruit 
diced,  oranges  and  berries.  Put  in  a 
bowl  and  pour  over  them  a  French 
dressing.     Serve  cold. — M.  M.   G. 

Apple  Salad.  Cost. 

2  lemons    $0  0500 

3  T    sugar    0.078 

1  T   flour 2222 

2  eggs   (cooking)    "»"" 

1  c  chopped  clery "J-** 

2  lbs.   apples    J"^ 

%   t  salt   ...  •  • nniQ 

Gas,   10   minutes    .  .  .  . . .uoia 

Cost  to  serve  six  persons.  .  .  .$0.2550 

Or  4%  cents  each. 

To  the  juice  of  the  lemons  add  one- 
half  cup  of  cold  water,  let  come  to  a 
boil.  Cream  the  sugar  and  eggs  to- 
gether, now  slip  the  flour  in  smooth- 
ly and  pour  into  the  lemon  juice  and 
water.  Boil  five  minutes;  when  cool 
pour  over  the  apples  and  celery.  This 
will  also  need  a  little  salt,  as  I  omit- 
ted the  butter. — Mrs.  G.  Spencer,  1260 
East  Davis  street,  city. 

Apple  and  Celery  Salad. 

Cost 

1  lb.   apples *°-2§22 

2  cups  chopped  celery 0/8b 

%  cup  nut  meats •      .Ob/t> 

$0.1411 
Boiled  salad  dressing H6S 

Serves  6  people  for  a  total  of  $0.2579 
or   4   1-3   cents   each. 

Cut  apples  into  dice  and  mix 
thoroughly  with  chopped  celery.  Pour 
over  this  mixture  the  boiled  salad 
dressing  as  given  for  cabbage  salad. 
Sprinkle  each  portion  with  nut  meats 
and  serve  at  once  on  crisp  lettuce 
leaves. 


These  are  my  favorite  two  salads. 
The  apple  and  celery  salad  is  espe- 
cially nice  to  serve  at  Thanksgiving 
or  Christmas. — Mrs.  H.  G.  Thying,  326 
East  Mohawk  street,   St.   Johns,   Or. 

Apple   and    Celery    Salad. 

Cost 

2c  diced  apples $0.0400 

2c  cut   celery 0286 

lc  cream   salad  dressing 0956 

1/2    lemon    (20c   doz.) 0084 

5    cupfuls    cost $0.1726 

Or  2V2    cents   per  cupful. 

To  prepare  the  apples,  peel  and  cut 
as  nearly  as  possible  into  half-inch 
cubes.  Marinate  the  apples  with  a 
tablespoonful  of  lemon  juice.  Mix  well 
in  order  to  prevent  discoloration.  Cut 
the  celery  quite  finely  and  mix  with 
the  apples.  Mix  these  ingredients 
with  the  cream  salad  dressing  and 
serve  with  a  garnish  of  lettuce. — M. 
M.  G. 

Apple-Date-Celery   Salad. 

Cost 

1   large  apple $0.0200 

5   tender  stalks  celery 0315 

12    dates    0500 

5   lettuce  leaves    (.03   a  head)..      .0100 

1  egg 0400 

y*   t  salt 0001 

%  t  paprika 0031 

1  t  lemon  juice 0125 

1  cup  Wesson  oil 0906 

2  tablespoonfuls    boiling   water     .0000 
y2  mayonnaise  dressing 0625 

Serves   5    people   at   cost   of.  .$0.3203 

Or  about  6%   cents  each. 

Pare,  core  and  quarter  apple,  or  cut 
in  small  pieces.  Sprinkle  lemon  juice 
over  these.  Cut  celery  in  small  pieces. 
Pour  boiling  water  over  dates  and  re- 
move the  stones.  When  cold  cut  in 
four  of  five  lengthwise  pieces.  Mix 
together  apple,  celery  and  dates  and 
add  y2  cup  of  mayonnaise  dressing 
and  mix  again.  Serve  on  lettuce 
leaves. — M.   M.   G. 

Annie.  Celery   and   IVut    Salad. 

Cost 

2   c  celery,  chopped $°'aoaa 

1   c  apples,  chopped 0200 

14  c  nut  meats,  chopped Odid 

Lettuce    0500 

Half  the  cream  dressing .0432 

Cost    $0.1731 

Add  a  pinch  of  salt  to  the  celery 
and  mix  with  apples  and  nuts;  now 
add  the  dressing,  mixing  with  a  fork. 
Arrange  the  salad  nicely  on  crisp  let- 
tuce leaves  on  individual  plates. — 
Mrs.  W.  E.  Smith,  Galvin,  Wash. 

Apple  and  Grape  Salad. 

Pare  apples  and  dice  them.  Wash 
the  grapes,  cut  them  in  two  and  re- 
move the  stones.  Mix  the  fruit  and 
serve  on  lettuce  leaves.  Moisten  with 
French  dressing. — M.   M.   G. 


SALADS. 


203 


Apple  and  Nut  Salad. 

Cost. 

2  large  apples   $0.0200 

Vi  c  English  walnut  meats 0625 

J/4  c  French  dressing- 0120 

%  c  boiled  dressing- 0263 

1  sweet  green  pepper 0200 

1  small  head  lettuce 0500 

Cost  to  serve  six  people $0.1908 

Or  3  cents  each. 

Wipe  and  pare  apples  and  shape 
into  small  balls,  using  a  French  veg- 
etable cutter.  Marinate  balls  with 
French  dressing  and  chill  thoroughly. 
Just  before  serving  roll  in  boiled 
dressing  and  then  in  chopped  nut 
meats.  Make  a  small  incision  in  each 
with  a  toothpick,  and  insert  strips  of 
green  pepper  to  represent  stems;  ar- 
range on  crisp  lettuce  leaves,  which 
have  been  marinated  with  French 
dressing.  This  is  as  picturesque  as  it 
is  edible,  and  vice  versa.  This  will 
serve  six  persons. — Mrs.  W.  S.  Roberts, 
1310   Clay   street,   city. 

Plain   Apple  or  Pear   Salad. 

Take  ripe  eating  apples  or  pears, 
pare,  core  and  slice  thin.  To  each  in- 
dividual dish  shake  over  a  little  salt 
and  one  teaspoonful  sugar;  add  two 
teaspoonfuls  corn  oil  and  some  vin- 
egar and  one  teaspoonful  cream.  Stir 
well  and  serve  with  bran  light  bread. 
— Mrs.  Turner,  Corvallis,  Or. 

Rad-Apple  Salad. 

Cost. 

1  good  apple    $0.0100 

2  medium-sized     Chinese     rad- 
ishes      0200 

1  t  oil 0019 

1  t  vinegar 0003 

Shake  of  salt 0001 

For  each  person   $0.0323 

Peel  and  slice  radish  and  apple,  add 
dressing  and  mix  well.  Serve  with 
white  or  brown  bread  and  butter. — 
Mrs.   Turner,  Corvallis,  Or. 

Apple  Salad  in  Apple  Baskets. 

Cost. 
6   largo    red    apples    (any    kind 

of   good   flavor,   raw) $0.0500 

1  bunch  celery 0500 

Walnuts   '.  .  :      .1000 

y2   pt.  mayonnaise    1525 

Serves  six  people  for $0.3525 

Or  6   cents  each. 

Polish  apples,  and  cut  into  shape  of 
baskets,  saving  pieces  in  cold  water. 
These  are  to  be  cut  into"  very  small 
pieces,  diced  and  mixed  with  diced 
celery  and  the  walnuts  which  have 
been  shelled  and  broken  into  small 
pieces.     Pour    over    the    mixture    the 


mayonnaise  and  fill  your  apple  cups. 
Serve  in  individual  plates  surround- 
ed by  sprigs  of  parsley,  curly  kale, 
pepper  grass  '  or  garden  mustard. 
Must  be  served  at  once  after  mixing. 
— Mrs.  Kittie  Turner,  Corvallis,  Or. 

Banana  Salad. 

4  large  bananas    $0.1000 

V2  cup  walnut  meats,  chopped.      .0625 

1  small   head    lettuce    0400 

2  T   Wesson   oil    0114 

1  t  vinegar ..!'."!!      !o005 

i-S    t   salt    0001 

Ys   t  white   pepper    !o010 

Will  serve  8  people  at  cost.  .$0.2155 
Or  about  2V2  cents  per  person. 
Peel  bananas,  cut  in  halves  length- 
wise, sprinkle  with  French  dressing 
and  roll  in  walnut  meats.  Serve  on 
lettuce  leaf,  adding  a  few  whole  nut 
meats.  Stuffed  olives  may  be  added 
at  small  cost. — Mrs.  Theo  Anthony 
588  Pettygrove  st.,  City. 

Banana   and   Walnut   Salad. 

„   ,  Cost. 

3  bananas    (20c   doz.)    ...$0  0500 

2  T  chopped  English  walnuts..  .0156 
1  scant    T   cream 0100 

1  t    sugar        0009 

2  l    cream  dressing    0120 

Cost    for    6    portions $0.0885 

Or  1%   cents  per  portion. 

Mix  the  cream  dressing  with  the 
cream  and  sugar.  Peel  and  cut  the 
bananas  into  halves  lengthwise.  Place 
one-half  of  a  banana  on  a  lettuce  leaf 
and  pour  over  it  a  generous  spoonful 
of  the  dressing.  Sprinkle  each  half 
with  a  teaspoonful  of  the  chopped 
English  walnuts. — M.  M.   G. 

Banana  Salad. 

Peel  the  bananas,  cut  them  into 
halves,  and  marinate  them  in  French 
dressing.  Put  the  fruit  in  a  bowl 
lined  with  lettuce  leaves,  add  one 
grapefruit  cut  into  dice  and  a  cup  of 
chopped  nuts  sprinkled  over  the  top. 
Serve  with  cream  dressing. 

Banana  Salad. 

Cost. 

3  bananas  (large),  25c  doz $0.0624 

y2  c  walnut  meats,  30c  lb 0625 

1  c  salad  dressing  (homemade)      .0743 

Cost  to  serve  6  persons $0.1992 

Or  3*&  cents  each. 

Slice  the  bananas  lengthwise  and 
place  them  on  lettuce  leaves.  Put  a 
tablespoonful  of  dressing  over  each 
and  sprinkle  over  with  chopped  nuts 
(the  same  salad  dressing  as  I  used 
on  Minnehaha  salad). — Mrs.  G.  Spen- 
cer, 1260  Davis  st.,  City. 


For  the  Latest  Household  Hints  Read  The 
Telegram's  Woman's  Page 


204 


TELEGRAM  CONSERVATION  COOK  BOOK. 


Orange  Salad.  Cost. 

1  c  pecan  nuts  and  walnuts.  ..  $0.1250 
1  c    diced     oranges    (2    oranges 

at  40c  dozen) 0667 

Juice  of  one  lemon 0168 

French  dressing 0261 

About   2V2    cupfuls  cost    $0.2346 

Or  9  1-3  cents  per  cupful. 

Mix  a  cup  of  pecan  nuts  and  Eng- 
lish walnuts  with  a  cup  of  diced 
oranges,  squeeze  lemon  juice  over 
them  and  let  them  stand  for  half  an 
hour.  Serve  very  cold  with  endive  and 
French   dressing. — M.    M.    G. 

(I  have  sliced  peeled  oranges  in 
nice  thick  slices,  piling  four  or  five 
on  a  crisp  lettuce  leaf,  on  an  indi- 
vidual salad  plate,  and  adding  French 
dressing.  This  method  of  making 
orange  salad  is  very  inexpensive  and 
also  very  attractive.) 

Prune    Salad. 

Cook  one  pound  of  large  French 
prunes  until  tender;  when  cold  re- 
move the  stones  and  chop  the  prunes 
and  mix  with  one  cup  of  chopped 
English  walnuts  or  pecan  nuts.  Serve 
on  lettuce  and  cover  with  French 
dressing. 

Prune    Salad. 

Cost. 

1  lb.  large  prunes    $0.1500 

V2  lb.  English  walnuts 1250 

1  head  lettuce 0500 

Mayonnaise   dressing 0704 

Serves   10  people,  cost $0.3954 

Wash  and  soak  prunes  until  tender. 
Pit  and  stuff  with  walnuts.  Shred  the 
lettuce,  make  a  nest  and  put  three  or 
four  of  the  stuffed  prunes  on  it. 
Cover  with  dressing  and  serve.  Use 
one-half    of    the    dressing    made    with 


one  egg  for  a  foundation. — Mrs.  J.   L. 
Ringo. 

Pineapple    Salad. 

Cost. 

1   can   pineapple    $0.1500 

4   bananas   or   peaches 1000 

8   medium   apples    0800 

1  c   walnuts 1250 

Cost    $0.4550 

Salad    Dressing. 

Cost. 
iy2    lemons    $0.0375 

2  eggs    0800 

iy2    c   sugar 0625 

iy2    c   boiling   water 0000 

1  T  butter 0156 

2  T  cornstarch    0031 

V&   of  pineapple  juice 

Cost     $0.1987 

.4550 

Total  cost   $0.6537 

To  make  the  dressing:  Beat  the 
eggs  well,  then  add  the  juice  of  the 
lemons,  sugar,  butter  and  cornstarch 
(dissolved  in  a  little  water).  Beat  all 
together  and  pour  the  boiling  water 
over  it,  stirring  until  it  boils.  Cook 
until  it  thickens,  pour  pineapple  juice 
into    it,    beat   well   and   let   it   cool. 

Cut  fruit  in  squares,  chop  nuts,  not 
too  fine;  place  all  together  in  a  dish 
and  pour  the  dressing  over  it  when 
cold.  I  sometimes  use  two  oranges 
in  place  of  bananas. — Mrs.  Echo  B. 
Vintin,   790  E.  Ankeny  street,  city. 

Philadelphia    Salad. 

Peel  and  dice  one  grapefruit,  cut  in 
halves  and  seed  a  cup  of  grapes,  dice 
one  orange,  shred  a  pineapple,  and 
mix  with  half  a  cup  of  English  wal- 
nuts and  cream  nuts.  Place  all  in  a 
bowl,  and  pour  over  French  dressing. 
— Garnish    with    endive. — M.    M.    G. 


Meat  Salads 


Ideal    Chicken    Salad. 

Cost. 
1      c      cold       cooked       chicken 

(about)     $0.1500 

1   c   whipped  cream 2000 

V2   c  cold   chicken  broth 0150 

1-3  box  gelatine 0500 

1  t  salt 0003 

y8    t    pepper    0100 

Walnuts    0500 

Cost    $0.4753 

Serves  about  eight  at  about  6  cents 
each. 

Soak  gelatine  in  cold  broth  five 
minutes,  season  with  salt  and  pep- 
per and  heat  enough  to  dissolve  gela- 
tine, strain.  When  cool,  beat  with 
egg  beater  until  foamy,  then  add  the 
cream  whipped  very  stiff,  add  chicken 
cut  in  small  dice.  Pour  into  ys  pound 
baking  powder  can  and  put  on  ice. 
When  ready  to  serve,  wipe  outside  of 
can   with   a   warm   wet  cloth,   slip   the 


salad  out  and  cut  into  ^-inch  slices. 
Lay  the  slices  on  lettuce,  cover  with 
mayonnaise  dressing  and  garnish  with 
walnuts. — Mrs.  F.  W.  Kruse,  131  %  E. 
18th  St.,   Portland,  Or. 

Cold    Meat    Salad. 

Cost. 

1  c    cold   meat    $0.0500 

2  c  cold   potatoes 0200 

1   c   celery    0143 

1    T   onion    0010 

1   T  parsley   from  garden 0000 

1   T  Tarragon   vinegar 0020 

1    T    tomato    catsup 0125 

1    red   chili    0020 

Cost    of   salad    $0.1018 

Cost  of  mayonnaise 1440 

Cost  to   serve   4   people $0.2428 

Or  6  cents  each. 

I    use    the    meat    left    on    soup    bone 
and   potatoes   left   from   another  meal. 


SALADS. 


205 


so  have  added  no  cost  for  fuel.  Cut 
up  meat  in  small  pieces,  dice  potato, 
chop  celery  and  onion,  also  parsley 
very  fine.  Mix  all  together  and  add 
dressing-.  To  the  above  mayonnaise 
omit  the  lemon  juice  and  add  1  T  Tar- 
ragon, 1  T  tomato  catchup  and  1  red 
chili. — M.  E.  Dittmar,  971  E.  Taylor 
st„   city. 

Meat  or  Fish   Salad. 

Cost. 
1  c  chopped  meat  or  fish   (left- 
overs)      $0.0000 

1   c   chopped   celery 0143 

1    T   chopped   onion 0010 

i/2   head  lettuce 0250 

V2    green   bell   pepper 0188 

1   hard-boiled   egg    0500 

Cost  of  salad  beside  meat.  ..  $0.1091 

Salad  Dressing-. 

Cost. 

1  egg  beaten    $0.0500 

2  T  lemon  juice   (1  lemon) 0167 


1/2   t  mustard 0042 

V2    t    pepper 0042 

1    t   salt 0003 

1    t    sugar 0009 

1   c   Wesson   oil 0906 

Dressing    $0.1669 

Salad  cost 1091 

Total    $0.2760 

Serves  four  people  at  a  cost  of 
seven  cents  each.  This  recipe  is  de- 
signed for  the  use  of  left-over  meat 
or  fish  of  any  kind,  and  will  be 
found  to  be  a  pleasing  way  of  disguis- 
ing a  small  amount  of  left-over  food. 
In  mixing  the  dressing,  I  have 
found  that  if  egg,  seasoning  and  lem- 
on juice  are  first  beaten  together 
thoroughly,  the  oil  may  then  be  added 
very  rapidly  with  no  danger  of  spoil- 
ing tht.  dressing.  This  is  a  great  time- 
saver. — Mrs.  J.  DeWitt  White,  Ridge- 
field,  Wash. 


Fish  Salads 


Salmon    Salad. 

Cost. 

y2    lb.  salmon    $0.1000 

1   t  salt 0003 

%   c  onion 0041 

1   T  vinegar    0016 

Gas,  6  min 0011 

Lettuce    0500 

Cucumber    0500 

Tomatoes   (3   medium) 0400 

Serves  six  for $0.2471 

Cost  for  one  person  4  cents. 
Clean  salmon,  cut  in  pieces,  rub  into 
it  the  salt  and  sliced  onion.  Let  stand 
two  hours.  Scarcely  cover  with  boil- 
ing water,  add  vinegar,  boil  six  min- 
utes.  Remove  to  cool  place  and  let 
stand  till  next  day.  Drain,  separate 
from  bones  carefully,  so  as  not  to 
break  fish  much.  Arrange  on  let- 
tuce leaves  surrounded  by  tomatoes 
and  cucumbers.  Serve  with  mayon- 
naise. Any  other  leftover  fish  may 
be  used  in  this  way  or  potatoes  or 
other  vegetables  added  so  as  to  al- 
low the  salad  to  be  used  as  the  prin- 
cipal dish  at  luncheon. — Dr.  E.  M. 
Wickstrom,    752    Montgomery   drive. 

Salmon    Salad. 

Cost. 

1  lb.  boiled  or  canned  salmon.  .$0.2500 

2  lbs.  cold  boiled  potatoes 0400 

1  head  lettuce 0500 

2  T    lemon  juice    0260 

1   t    salt    0003 

1    t    paprika    0125 

Cost  of  salad    $0.3788 

Use  with  it  Durkce  salad  dressing. 
Makes  about  eight  cupfuls  for  about 
5  cents  each  for  the  salad,  besides  the 
dressing. 

Flake  salmon,  dice  potatoes  fine, 
shred  lettuce,  mix  together  with  lemon 
juice,   salt,   paprika   and  Durkee   salad 


dressing.  Serve  on  lettuce  leaves. — - 
Mrs.  M.  C.  Thronson,  790  V2  East  Mor- 
rison street,   city. 

Salmon   Salad.  Co<st 

1   lb.    potatoes    $0.0200 

V2   c  cucumber   (or  1  c  beets)..      .0200 

V2   c  celery    0071 

1   c  canned  salmon 1000 

M>    c  chopped  onion 0167 

1  c   grated   carrot 0150 

1  V2    T   flour 0014 

1   t  mustard    0083 

1   t  salt 0003 

1   t  brown  sugar 0417 

V2   t  paprika 0025 

1   egg     0500 

1   c   Wesson   oil 0906 

1   lemon   (juice) 0250 

l/2   c    water    0000 

Heart  of  lettuce  or  endive 0500 

Fuel  V2  time,  fir  wood,  15  min..      .0051 

Serves  8  at  a  cost  of $0.4537 

Or  about  5%   cents  each. 

Boil  potatoes  with  skins  on.  When 
cold  pare  and  cut  in  cubes.  Also  dice 
celery,  cucumbers  and  beets.  Shred 
salmon,  add  onion.  Mix  all  lightly 
and  place  on  lettuce  or  endive  leaves 
and  pile  mayonnaise  over. 

Mock   Mayonnaise   Dressing. 

Beat  1  whole  egg  and  add  gradually 
1  cup  Wesson  oil.  Have  cooked  to- 
gether salt,  mustard,  sugar,  flour, 
paprika  and  water  into  a  smooth 
paste.  Beat  while  hot  into  egg  and 
oil  until  thoroughly  blended;  thin 
with  lemon  juice  or  vinegar. 

This  is  cheaper  than  regular  may- 
onnaise, easier  to  make,  failure  is  al- 
most impossible,  and  will  keep  longer 
and  is  liked  by  many  who  do  not 
want  the  genuine. — Mrs.  J.  B.  Mc- 
Creary,  78  East  Buffalo  street,  city. 


206 


TELEGRAM  CONSERVATION  COOK  BOOK. 


Salmon    Salad. 

Cost. 

i   can  salmon    $0.3000 

Celery   hearts 0500 

3    apples 0300 

V2  c  walnut  meats 0625 

Mayonnaise  dressing 2522 

Cost  to  serve  8  people $0.6947 

Or  714   cents  each. 

Pick  the  salmon  free  from  bones, 
chop  the  apples,  celery  hearts  and 
nuts,  mix  all  together  with  salad 
dressing'   made   thus:  Cost. 

1  c  Wesson  oil '. $0.0906 

1   egg 0500 

1  t   salt    0003 

1/2    t  paprika    0063 

2  T    vinegar    or    juice    of     one 
lemon    0200 

1  T  mustard,  dry 0250 

Cost  of  salad    $0.2522 

Mix  the  dry  ingredients  with  well 
beaten  egg,  add  the  oil  and  vinegar, 
spoonful  at  a  time,  beat  with  egg- 
beater  till  thick  and  creamy. — Mrs.  G. 
Spencer,   1261   East  Davis  street    city. 

Green   Peppers,   Salmon   Filling-. 

One  can  of  salmon  flaked,  quarter 
teaspoonful  salt,  two  tablespoonfuls 
of  chopped  gherkins,  two  tablespoon- 
fuls  of  chopped  olives,  two  table- 
spoonfuls  of  chopped  capers.  Mayon- 
naise dressing  and  green  peppers.  Re- 
move seeds,  membrane  and  stem  end 
from  peppers  and  soak  in  salt  water. 
Mix  gherkins,  olives,  capers  and  salt 
with  salmon;  add  enough  mayon- 
naise to  hold  it  together;  fill  peppers, 
garnish   and  serve. — Mrs.  J.   A.   Noble. 

Tuna  Fish  Mock  Chicken  Salad. 

Cost 

1   can    tuna    fish $0.1500 

1   bunch  celery .0500 

1   t   salt 0003 

Vt   t   pepper 0010 

V2    ead   lettuce 0250 

VL>    c  boiled   dressing 0527 

Cost    to    serve    6    persons.  ...  $0.2790 

Or  4  2-3  cents  each. 

One  can  tuna  fish,  one  small  bunch 
celery;  put  these  in  your  chopping 
bowl  and  chop  fine;  be  sure  to  use 
only  the  celery  stalks;  add  salt  and 
pepper  to  taste.  Place  on  lettuce 
leaves  and  pour  salad  dressing  on. 
This  cannot  be  told  from  the  real 
chicken,-  for  I  have  served  it  to  com- 
pany and  at  parties,  and  after  your 
guests  eat  it,  if  you  tell  them  it  was 
not  chicken  they  will  hardly  believe 
you.  I  hope  all  lovers  of  salads  will 
try  and  report. 

This  I  have  had  for  a  long  time.  It 
is  fine.  I  use  the  boiled  or  French 
dressing,  just  as  one  likes,  f  We  pre- 
fer the  boiled  dressing.  It  will  serve 
six  persons. — Mrs.  W.  S.  Roberts,  1310 
Clay  street,  city. 


Tuna  Fish  Salad. 

Cost. 

1   can    tuna    $0.1500 

1  c  celery .0143 

V2   c  sweet  pickles 0500 

Y4   c  cream 0400 

Juice  of  1  lemon 0250 

Serves  4  or  5  at  cost  of $0.2793 

Or  about  6  cents  each. 

Flake  the  tuna  carefully,  add  the 
celery  chopped  fine  and  the  pickles 
sliced  thin  or  diced.  Add  the  juice  of 
the  lemon,  also  some  of  the  juice  from 
pickles.  Set  aside  to  get  very  cold. 
When  ready  to  serve,  pour  over  the 
whipped  cream  and  mix  lightly.  Serve 
on  lettuce  leaves. — Mrs.  M.  E.  Dittmar, 
971   East  Taylor   street. 

Tuna   Fish    Salad. 

Cost. 

1  can  tuna  fish    $0.1500 

3   medium  tomatoes 0500 

1    bunch  celery  hearts 0143 

Lettuce    0500 

1    large  green   cucumber 1000 

Durkee's   salad   dressing 1500 

Cost    $0.5143 

Part  the  fish  with  a  fork  and  re- 
move any  small  bones;  slice  tomatoes, 
cucumber;  cut  up  celery  in  small 
pieces  and  put  all  together  on  large 
platter  or  salad  dish,  lined  with  let- 
tuce. Pour  salad  dressing  over  all 
and  serve. — Mrs.  Jones,  3922  Forty- 
eighth   street  Southeast,    city. 

Shrimp    Salad. 

Cost 
1  small  cabbage  (about  5  cups). $0.0440 

v2    t  salt 0002 

%    t    white   pepper 0021 

ly2    French  cream  salad  dressing     .0432 
1   can    shrimps 1250 

Cost    $0.2145 

Mix  cabbage,  salt,  pepper  and 
shrimps,  chopping  the  shrimps  in 
small  pieces  and  reserving  a  few 
whole  ones  to  decorate  the  top.  Mix 
with   dressing. 

French    Cream    Salad    Dressing. 

Cost 

%    c   vinegar $0.0188 

M   c    water ..      .0000 

1   egg 0400 

1   t   mustard 00S3 

1   t   sugar 0026 

*4    t  salt 0001 

1   t   butter 0032 

14    c    top    milk 0134 

Cost    $0.0864 

Beat  the  egg,  then  add  other  ingred- 
ients, excepting  milk.  Put  on  stove 
and  stir  until  it  begins  to  bubble;  then 
remove  and  set  away  in  earthen  bowl 
to  get  thoroughly  chilled.  Just  be- 
fore mixing  with  salad  add  the  milk, 
or  cream  would  make  an  improve- 
ment.— Mrs.  W.  E.  Smith,  Galvin. 
Wash. 


SALADS. 


207 


Shad  Roe  Salad. 

Cost 

V2   lb.   shad   roe $0.2500 

It  salt 0008 

1    onion 0125 

Lettuce,    3    heads 1500 

French  dressing 1400 

Gas   y2   hour 0057 

Serves   eight   for $0.5590 

Or  7   cents   each. 

Boil  shad  roe  in  boiling  salted 
water,  in  which  the  onion  has  been 
cooked,  for  20  minutes.  Drain  and 
when  cool  cut  in  thin  slices.  Mix  with 
the  lettuce  which  has  been  washed 
well  and  cut  into  sections.    Over  this 


pour  the  French  dressing  and  serve. 
— Agnes  Rhorer,  1107  West  Four- 
teenth   Street,    Vancouver,    Wash. 

Oyster   Salad. 

Cost 

2    (medium)    potatoes,    cold $0.0100 

2  hard-boiled    eggs 0800 

1    (small)   can  oysters 1250 

%    c  nut  meats 0625 

Pepper  and   salt 0032 

Serve    with    mayonnaise    dress- 
ing     1000 

6   portions  cost $0.3807 

Or  6  1-3  cents  each.— Amy  B.  West- 
brook,    1540    Salem   Road,   Albany. 


Salad  Dressings 


Boiled  Dressing. 

Cost. 

1    egg    $0.0400 

%   c  vinegar 0002 

y2  t  salt 0002 

1  T  sugar    0026 

1  t  flour 000<S 

1  t  mustard   (dry) 0083 

%  c  water 0000 

Gas,  6  minutes OOii 

Cost       $0.0537 

Beat  egg  thoroughly,  add  salt,  sugar 
and  a  dash  of  cayenne  pepper;  mix 
flour  and  mustard  in  the  %  cup  of 
water;  heat  the.  vinegar  to  boiling, 
remove  from  the  fire  and  add  all  to 
the  hot  vinegar;  return  to  the  fire  and 
cook  until  it  thickens  (about  three 
minutes),  stirring  constantly;  add  a 
few  drops  of  onion  juice  if  you  like  it. 
This  is  very  economical  and  attrac- 
tive.— Mrs.  W.  S.  Roberts,  1310  Clay 
street,   city. 

"War  Mayonnaise"  Dressing. 

Cost. 

1  T  flour   $0.0009 

1  T  Wesson  oil 0057 

V2    c   cold   water    0000 

1    egg   yolk    ( y2    egg)    0200 

1   T   vinegar    0016 

1    t    sugar     0009 

i/2   t  salt 0002 

Vs  t  pepper 0010 

3   T   oil    0171 

Gas,    5   minutes    0010 


$0.0484 
Serve  the  following  "war  mayon- 
naise" on  cauliflower  cooked  y2  hour 
in  salted  water,  to  which  add  one 
clove  garlic,  one  tablespoonful  flour, 
one  tablespoonful  Wesson  oil,  y2  cup 
cold  water;  cook  till  it  thickens,  then 
let  cool,  add  the  yolk  of  one  egg,  any 
seasoning  desired,  lemon  juice  or 
vinegar,  little  sugar,  salt,  white  pep- 
per. Whip  with  egg  beater.  You  may 
add  two  or  three  tablespoonfuls  of 
oil  to  thicken.  This  makes  a  deli- 
cious dressing  for  fruit  salads,  using 
the  white  of  the  egg  instead  of  the 
yolk.  This  costs  about,  one-third  less 
than  the  regular  way  to  make  mayon- 


naise and  is  a  delicious  dressing. — 
Mrs.  F.  L.  Finch,  742  East  Sixty-fifth 
street,  North,  city. 

Mayonnaise  Dressing.        r>st 

1  egg  yolk $0.0200 

1   c  Wesson   oil    0906 

V2  t  salt 0002 

y8   t  paprika 0016 

y2  T  lemon  juice 0125 


Total $0.1249 

Beat  yolk  of  egg,  add  salt  and  pap- 
rika and  lemon  juice;  beat  with  egg 
beater  until  blended  well;  then  add 
the  oil,  a  teaspoomul  at  a  time  until 
a  cup  is  used.  Then  beat  in  two  ta- 
blespoonfuls boiling  water,  one  at  a 
time.  As  you  will  need  about  one- 
half  of  the  dressing  on  the  salad,  the 
rest  may  be  put  in  a  cool  place  and 
used  another  time. — Mrs.  P.  Anthony, 
588  Pettygrove  street,  city. 

French    Dressing. 

1   egg  yolk   $0.0200 

1   c  oil    (Wesson)    0906 

V2    t  salt   0003 

y2    t  mustard    (dry)    0042 

i/2    t   vinegar    0003 

1  t  sugar 0009 

2  T  lemon  juice   (1  lemon) 0250 

Dash   cayenne   pepper    0001 


$0.1414 
Beat  yolk  of  one  egg,  add  slowly, 
drop  by  drop,  one  cup  of  oil,  stirring 
constantly;  add  salt,  mustard,  sugar, 
a  dash  of  cayenne  pepper,  a  few  drops 
of  onion  juice,  y2  teaspoonful  of  vin- 
egar, and  lastly  the  two  tablespoon- 
fuls of  lemon  juice. — Mrs.  W.  S.  Rob- 
erts,  1310  Clay  Street,  City. 

(I  think  Mrs.  Roberts  is  mistaken 
in  calling  this  a  "French  Dressing." 
What  we  understand  by  that  term  is 
a  mixture  of  oil  and  vinegar,  salt  and 
pepper,  with  a  little  other  seasoning 
like  onion  juice  if  desired.  This  is 
mixed  plain  and  the  oil  is  never  beat- 
en int6an  emulsion  with  egg.  When 
that  is  done,  as  in  this  recipe,  the 
dressing  is  called  a  mayonnaise  al- 
w  ays. ) 


208 


TELEGRAM  CONSERVATION  COOK   BOOK. 


French  Salad  Dressing  IV©.  1. 

Cost. 

4  T  oil    (Wesson)    .$0.0228 

1    T   vinegar    0016 

i/2    t   salt    0001 

Ys    t   paprika    0016 

About   1-3   cupful   costs $0.0261 

Or  8  cents  per  cupful. 

Put  four  tablespoons  of  olive  oil  in 
a  bowl  with  one  tablespoon  of  white 
wine  vinegar,  half  a  teaspoon  of  salt 
and  a  saltspoon  of  paprika.  Mix  with 
a  small  size  Dover  egg  beater. — M. 
M.  G. 

French    Dressing   No.  2. 

Cost. 

1    t   salt    $0.0001 

Vs   t  paprika    0016 

V8    t  black   pepper 0010 

4  T   oil    •      -0228 

1    T   vinegar    -0016 

About   1-3   cupful   costs $0.0271 

Or  8   cents   per  cupful. 

Put  one  teaspoon  of  salt  in  a  bow! 
with  one  saltspoon  of  paprika  and 
black  pepper,  add  four  tablespoons  of 
oil  and  mix  well,  beating  with  a  sil- 
ver fork.  Then  add  slowly  one  table- 
spoon of  lemon  juice  or  vinegar,  and 
the  dressing  will  become  white  and 
thicker.  The  ingredients  should  be 
so  well  proportioned  and  blended  that 
no  one  ingredient  can  be  distin- 
guished.— M.   M.   G. 

Thousand    Island    Salad    Dressing. 

Cost. 
1  c  mayonnaise  (tarragon  vine- 

egar)     $0.2000 

1  T  whipped  cream 0200 

1  t  chopped   parsley 0000 

1    t   sugar 0009 

1  Spanish   pepper   chopped   fine     .0125 

%    c  chili   sauce OToO 

Lettuce,    4    heads ^000 

Serves  eight  people  for $0.5084 

Or  6*4    cents  each. 

Mix  all  together  and  serve  on  let- 
tuce. The  lettuce  should  be  cut  in 
halves,  washed  well  and  left  to  drain 
in  cloth  bag  on  the  ice  for  one  hour 
before  serving. — Agnes  Rhorer,  1107 
W.    14th    st.,   Vancouver,   Wash. 

Cream    Dressing. 

Cost. 
6  T  heavy  cream *0,nno°> 

2  T  vinegar 00^ 

V2    t   salt. 0001 

Few    grains    cayenne uuui 

3  T    oil -O171 

Vbout  1   cupful  costs $0.0955 

Or  1  T  costs  $0,006. 

Beat  the  cream  until  stiff,  using  a 
small  size  Dover  eggbeater.  Add  the 
seasoning,  oil  and  vinegar  slowly  and 
beat  until  well  blended. 


Salad    Dressing. 

Cost. 

1  c  potato   $0.0100 

1  T  Wesson  oil 0057 

1   t  mustard 0083 

1    t   salt 0003 

XA    t    pepper 0020 

I    c   canned   cream 1125 

1    c    vinegar 0250 

Cost     $0.1638 

When  boiling  potatoes,  take  one 
medium  size  one  out  and  mash  fine, 
blend  with  one  tablespoonful  of  Wes- 
son oil;  add  one  teaspoonful  mustard, 
one  teaspoonful  salt,  quarter  tea- 
spoonful  pepper,  one  cupful  canned 
cream,  one  cupful  of  vinegar.  This 
does  not  need  any  further  cooking, 
and  is  very  handy  where  unexpected 
company  comes.  Sour  cream  may  be 
used  in  place  of  the  canned.  (One 
medium  sized  potato  will  not  make  a 
cupful.) — Mrs.  G.  Spencer,  1260  East 
Davis    street,    city. 

Whipped    Cream    Dressing. 

Cost. 

1  c  whipped  cream $0.1000 

3  T  sugar 0078 

1   T  lemon  juice 0006 

1  t  mustard 0028 

Cost     $0.1112 

Add  to  the  whipped  cream  the 
sugar,  lemon  juice  and  mustard  and 
serve  on  fruit  salads.  Delicious. — Mrs. 
J.   L.   Ringo. 

Cheese    Salad    Dressing. 

Cost. 

2  T  cheese $0.0094 

6  T  cream 0540 

2   T  vinegar    0032 

%    t   salt 0001 

Vs    t    pepper 0010 

Cost $0.0677 

Rub  the  cheese  with  the  cream,  add 
other  ingredients  and  serve  on  lettuce, 
cress  or  finely  shaved  cabbage. — Mrs. 
J.   L.    Ringo. 

Cream    Salad    Dressing. 

Cost. 

1  c  sour  cream $0.1500 

2  T  lemon  juice 0250 

%    t  mustard 0020 

1   T  sugar 0026 

1    t   salt 0003 

3    cups   dressing $0.1799 

Or  6  cents  per  cup. 

(Cream  increases  to  three  times  its 
bulk   in   whipping.) 

Take  sour  cream,  one  teacup  or  so, 
whip   till    thick,    add   two   tablespoon- 


For  the  Latest  and  Best  Recipes  Read  The 
Telegram's  Woman's  Page 


SALADS. 


209 


fuls  of  lemon  juice  (or  vinegar  if 
necessary),  Vi  teaspoon  mustard,  one 
tablespoon  sugar  and  one  teaspoon 
salt;  stir  all  well  together.  Use  on 
cabbage  or  potato  salad,  or  use  on 
fruit  salad,  leaving  out  the  mustard. 
Keep  cold  after  made  as  it  will  not 
keep  long.  Put  paprika  peppers  on 
top  to  garnish. — Mrs.  F.  N.  C,  790 
E.  Ankeny  st.,  city. 

Cheese  With  Salads. 

Cheese  or  cheese  dishes  are  an  ac- 
ceptable addition  to  salads.  Neufcha- 
tel  or  other  cream  cheese,  either  plain 
or  mixed  with  pimentos  and  olives, 
may  be  served  with  lettuce  or  may  be 
cut  into  slices  and  served  on  lettuce. 
Cheese  balls  are  often  served  with 
salad.  They  are  made  of  some  soft 
cream  cheese  and  are  frequently  com- 
bined with  chopped  chives,  olives, 
sweet  peppers,  chopped  nuts,  etc.,  for 
the  sake  of  adding  flavor.  Spinach  ex- 
tract, etc.,  is  sometimes  mixed  in  for 
the  sake  of  color.  If  the  balls  are 
rolled  in  chopped  chives  or  parsley, 
both  flavor  and  color  are  supplied. 
Cottage  or  "Dutch"  cheese  may  be 
used  also,  seasoned  in  various  ways 
and  rolled  into  little  balls.  It  is  very 
cheap  and  attractive. — I.  G.  C,  790 
East  Ankeny  street,  city. 


Nuts. 

(Here  is  a  good  suggestion  about 
nuts  that  was  omitted  from  our  pre- 
vious work,  so  I  will  insert  it  here, 
as  we  are  using  them  in  our  salads.) 

When  nuts  have  become  too  dry  to 
be  good,  let  them  stand  over  night 
in  equal  parts  of  milk  and  water. 
Then  dry  slowly  in  a  moderate 
oven. — Amy  B.  Westbrook,  1540  Salem 
road,  Albany,   Or. 

Greens   for   Garnishing. 

Have  a  box  or  large  pan  in  any 
convenient  window,  basement  or  any 
other  place.  Have  a  rich  garden  soil 
in  it  and  plant  cress,  chick  weed  and 
parsley.  In  this  climate  you  can  have 
parsley  and  garden  mustard  (curly) 
outdoors  most  of  the  winter.  When 
frost  touches  the  curly  mustard  it 
turns  a  beautiful  red  and  yellow. 
Curly  Scotch  kale  is  very  good  for 
garnishing;  when  small  is  edible. — 
Mrs.  Kittie  Goodall  Turner,  Corval- 
lis,  Or. 

(Kale  "greens"  are  good  all  winter. 
Cook  the  tender  inside  leaves  and 
they  are  as  good  as  spinach.  They 
may  be  parboiled  and  the  water 
turned  off  at  once,  if  the  flavor  is  too 
strong,  but  my  family  like  them  with- 
out.) 


Additional  Recipes 


1   A^rs.  Housewife! 

Portland's  Leading  Evening 
Newspaper  is 

The 

Evening 

Telegram 

We  leave  this  to  your  own 
good  judgment 


This  book  which  you  are  novo  reading 
is  only  one  of  the   up-to-date  ideas  oj 

The  Paper  that  Does 
Things 

If  you  lil^e  it,   tell  your  friends 
As\  them  to  call 

Broadway  200    A  6701 


The  Conservation 

of 

Sugar  and  Fats 


in 


Pastry  Puddings 

Jellied  Desserts 

Ices  and  Ice  Creams 
Etc. 

With  a  Few  Recipes  for  Making 

Cakes 

and 

Conservation 
Candies 


Conservation  of  Sugar  and  Fats 

In  the  Preparation  of 


I.     Pastry — 


II.     Puddings — 


Making  pie  crust 
Blackberry  pie 
Green  currant  pie 
Green  gooseberry  pie 
Apple  pies 
Lemon  pie 
Pumpkin  pies 
Hickory  nut  pie 
Tarts 


Carrot 

Plum 

Christmas 

Sweet  potato 

Maple 

Fruit  Puddings — Prune,  cherry,  ap- 
ple tapicoa,  peach  tapicoa,  fig, 
date 

Bread  crumb  puddings 

Widow  Bedott's 

Rice 

Indian  meal 

Graham 

Baked  pancake 

Quick  puff 


III.     Other  Desserts- 


Stewed  fruits 

Fruit  Desserts — Apple,  prune,  dates, 

strawberry 
Custards — Banana,  steamed,  coffee 
Chocolate 
Jellied   desserts — Coffee,   prunes, 

pineapple,  dates,  etc. 
Ices — Lemon,  pineapple 
Brown  bread  ice  cream 
Brown  sugar  ice  cream 
New  Year's  sherbet 


IV.     Cakes— 
V.     Candies- 


Our  Desserts 


This  is  the  call  we  sent  out  to  our 
housewives: 

Please  study  your  recipes  and  see 
how  they  can  be  made  to  conform  to 
Mr.  Hoover's  requests.  You  know 
that,  and  can  study  it  for  yourselves, 
just  as  well — (undoubtedly  better) 
than  I.  How  can  we  cut  down  on 
sugar  in  pudding's?  By  using  honey? 
By  using  Karo  (corn  syrup)?  No 
maple  sugar  or  maple  syrup  can  be 
made  out  here,  and  it  is  too  expen- 
sive to  ship  it  so  far  for  ordinary 
cooking.  What  recipes  have  you  for 
puddings  using  New  Orleans  mo- 
lasses, or  any  other  substitute  for 
sugar?  Let  us  see  what  Western  wo- 
men can  do  when   they  try. 

Then  as  to  fats.  What  can  we  use 
instead  of  fats?  How  can  we  make 
pie  crust  without  lard?  How  can  we 
make  puddings  and  pudding  sauces 
without  butter?  By  using  fruit  juices 
for  sauces?  If  so,  won't  it  take  too 
much  sugar  to  sweeten  the  fruit 
juice?  We  can  use  sweet  oranges  and 
eggs.  Even  if  eggs  are  "high,"  our 
basis  just  now  is  conservation  of 
sugar  and  fat,  instead  of  economy.  If 
our  country  asks  us  to  do  certain 
things  we  must  do  them,  even  if  they 
do  cost  us  more.  (Cost!  What  is  this 
war  costing  us  now  in  men  and 
money?  The  little  extra  cost  of  our 
food  is  a  very  small  thing  we  are 
asked  for).  Then  after  conservation 
must  come  economy.  Let  us  have  all 
our  recipes  just  as  economical  as  is 
consistent  with  saving  the  fats  and 
sugars  for  our  soldiers  and  our  allies. 

Our  response  in  the  following  re- 
cipes is  from  women  who  are  honest- 
ly trying  to  meet  Mr.  Hoover's  re- 
quests; but  this  is  all  new  work  to  all 
women,  and  we  can't  adjust  our 
standards  and  change  our  recipes  on 
short  notice.  Never  before  were  we 
asked  to  cook  without  using  lard  or 
butter  or  sugar.  Our  recipe  books 
don't  help  us  here  at  all.  The  only 
thing  we  can  do  is  to  "cut  and  try" 
and  be  unselfish  and  patriotic  enough 
to  give  the  widest  publicity  to  any 
new  combination  along  these  lines  we 
can  work  out.  A  few  women  do  not 
seem  yet  to  know  that  our  nation  is 
at  war;  that  our  standards  of  cooking 
have  changed;  that  Mr.  Hoover  has 
told  us  what  we  can  use,  and  that 
these  are  requirements  that  we  must 
follow,  just  as  the  conscripted  sol- 
dier obeys  orders.  These  are  our  or- 
ders. Can't  we  all  obey  them  will- 
ingly? Can't  we  all  do  this  little  thing 
— sacrifice  our  pride  in  our  delicious 
cooking  and  our  own  appetite  for 
delicacies?  "What  is  all  of  that — what 
is  any  kind  of  food,  so  that  we  can 
live  and  work  upon  what  we  get — 
when  we  think  of  our   own  American 


boys  in  those  awful  drives  they  are 
now  making  on  the  front  lines?  Do 
let's  wake  up.  Do  let's  be  in  deadly 
earnest  to  do  all  we  can  (it  is  so  lit- 
tle, nothing,  almost,  in  comparison). 
Let  us  say:  If  meat  (and  sugar  and 
fats)  maketh  those  who  are  fighting 
for  us  strong,  I  will  eat  no  meat  (or 
sugar  or  fats)   while  the  war  lasts! 

PASTRY. 

We  have  not  very  many  pie  recipes. 
I  wonder  why.  I  thought  we  all 
made  more  pies  than  puddings,  usu- 
ally. You  know  pie  is  called  "the 
great  American  dish"  abroad,  but  we 
don't  seem  to  be  living  up  to  our 
reputation,  somehow.  Is  it  that  it  is 
harder  to  make  conservation  pie  than 
pudding?  It  doesn't  seem  as  though 
it  would  be  in  the  filling,  anyway,  as 
we  can  make  all  kinds  of  fruit  pies 
from  our  abundance  of  canned  fruit 
that  we  get  so  freely  and  cheaply  out 
here.  Then  there  is  my  green  tomato 
mincemeat,  but  I  really  must  not 
mention  that  again,  or  you  will  rebel. 
If  we  use  Cottolene,  Kaola,  Crisco, 
etc.,  in  place  of  lard  in  our  crusts  we 
will  be  able  to  make  good  conserva- 
tion pies. 

Making:    Pie    Crust. 

Before  putting  a  filling  into  your 
pie,  brush  over  the  bottom  of  your 
pie  with  a  little  of  the  beaten  white 
of  an  egg;  then  sift  over  a  little  flour 
or  corn  starch.  This  will  prevent  the 
bottoms  from  becoming  soaked  if  pies 
stand  a  while  before  being  used.- — 
Mrs.    Williams. 

To   Prevent  Juice  From  Running  Out. 

A  two-inch  length  of  macaroni 
set  through  the  upper  crust  makes  a 
good  tube.  The  juice  will  bubble  up 
in   this   instead   of  running  out. 

Mixing  the  white  flour  with  one- 
third  to  one-half  its  bulk  with  corn 
meal  will  make  a  lighter  and  more 
digestible   crust. 

Never  use  any  wetting  in  your  fruit 
pies. — Mrs.  W.  W.  Williams,  1411  Rod- 
ney avenue,  city. 

The  surest  way  I  know  for  an  in- 
experienced cook,  and  the  quickest 
for  an  experienced  one,  to  keep  a  fruit 
pie  from  running  over,  is  to  have  a 
piece  of  old  white  cloth,  torn  a  cou- 
ple of  inches  longer  than  the  dis- 
tance around  your  pie  tin;  and  then 
every  time  you  make  a  pie  tear  off 
a  strip  an  inch  or  so  wide,  wet  in  cold 
water  and  bind  around  the  pie  just 
before  putting  in  the  oven.  You  can 
fasten  it  with  a  pin  or  a  little  flour 
at  the  ends,  and  your  pie  is  certain 
not  to  run  over. 

AUNT   PRUDENCE. 


TELEGRAM  CONSERVATION  COOK  BOOK. 


Pastry 


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). 

Cost. 

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 


215 


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. 

Crust. 

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. 

Cost. 

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 


TELEGRAM  CONSERVATION  COOK  BOOK. 


mix.  Handle  as  little  as  possible. — 
Mrs.  Hugh  Latimer,  768  Johnson 
street,  city. 

Jam   or  Jelly  Tart.  Cost 

1  glass  of  jam  or  jelly $0.0700 

1  c   flour    0142 

2  T    lard    0312 

V4    t   salt    0001 

1-3    c    cold    water    0000 

Gas,    15   minutes    0064 


Costs   50.1210 

Make  the  same  as  pastry  for  apple 
pie;  roll  very  thin  into  a  long  strip 
to    fit    dripping    pan    about    8    by    14. 


Spread  jam  or  jelly  over  this;  put  on 
top  crust,  rolled  thin;  press  edges  to- 
gether and  bake  15  minutes  in  hot 
oven. — Mrs.  George  Spencer,  1260  East 
Davis   street,    city. 

Hickory  Nut  Pie.  Cost 

iy2    pts.    milk    $0.0755 

4    t   sugar    0036 

2  eggs 0800 

1   c  chopped  hickory  nut  meats     .1250 


$0.1841 
Bake    with    an    under    crust    only. — 
Mrs.  W.  W.  Williams. 


Puddings 


Second   Prize. 

For  the  best  pudding  of  any  kind, 
with  its  sauce  given,  was  won  by 
Mrs.  H.  H.  Barnes,  with  the  following 
recipe   for  carrot   pudding. 


Carrot   Pudding. 

1  c  karo  syrup 

1  c  grated  raw  carrots 

i  c  grated  raw  potato    

1  c    chopped      Oregon      English 
walnuts 

v.    lb.    seeded    raisins 

l"egg   (cooking)    

y-i   c  corn   meal    

iy2    c   flour    

1/2   t  soda   

2  t  baking  powder   

1  t  nutmeg   

1  t  allspice   

1  t  salt • 

1  t  Pearl  shortening  (for  greas- 
ing)      


Cost. 

10.0625 

.0150 

.0100 

.1250 
.0750 
.0400 
.0141 
.0211 
.0004 
.0042 
.0130 
.0083 
.0003 

.0027 


Cost    $0.3916 

Jelly  Sauce. 

1   glass  jellv  (home-made) $0.0500 

1   c  cold  water 0000 

1    t  com  starch    000o 

Fuel   (pudding),  3  hrs..   V2  use..      .0612 

Total   cost    $0.5035 

Dissolve  soda  in  a  little  warm 
water,  stir  in  syrup,  add  other  ingre- 
dients in  order  named.  Turn  into 
greased  pudding  mold,  cover  tightly 
and  steam  steadily  fcr  three  hours. 
Any  little  dabs  of  jelly,  preserves, 
stewed  dried  fruit  or  cold  rice  or  oat- 
meal may  be  added  with  good  results. 
— Mrs.  H.  H.  Barnes,  Ridgefield,  Wash. 
(There  were  many  variations  on  this 
same  pudding  in  the  unpublished 
recipes,  and  I  saw  one  much  the  same 
on  the  blackboard  of  the  domestic 
science  room  in  the  Woodlawn  school 
on  Thanksgiving  day,  but  our  judge 
thought  this  one  from  Washington 
the  best  and  most  original  of  the 
many.) 


This  recipe  of  Mrs.  Barnes'  is  one 
of  the  very  few  I  have  received  that 
goes  to  the  press  absolutely  without 
correction  of  any  kind,  and  the  con- 
servation puzzle  is  surely  solved  in 
this  splendid  conservation  recipe.  I 
only  wish  she  had  told  us  how  many 
it   would   serve. 

Carrot    Christinas    Pudding.      Cost. 

1   c  carrots,  grated   $0.0150 

1   c  potatoes,  grated    0100 

iy2  c  raisins,  chopped  (  V2  pkg.)      .0800 

1   c  suet,  chopped 0375 

1  t  salt,  level  .0003 

1   t  soda 0007 

iy2c   flour    0211 

Vz  c  sugar 0208 

Vz  c  molasses 0212 

1   t  nutmegs    0130 

1   t  allspice 0083 

V2   t  cloves    0083 

1  c  cinnamon 0083 

Fir  wood,  3  hours,  half  use 0612 

Cost  of  golden   sauce 2042 


Total  cost    $0.5090 

Serves  14  people  at  3y2  cents  each. 
Mix  together  potatoes,  suet,  carrots, 
sugar,  molasses  and  raisins.  Sift  salt 
and  soda  in  flour,  add  spices  and  mix 
all  well  together.  Put  into  well-but- 
tered molds  set  in  sauce  pan  in  boil- 
ing water  to  reach  about  half  way  up 
and  steam  three  hours.  Turn  out  care- 
iully.  Will  keep  for  weeks.  Steam 
over  hot  water  slightly  when  wanted 
for  use. — Mrs.  H.  G.  Thyng,  326  East 
Mohawk  street,  St.  Johns,  Or. 


Golden    Sauce. 

1   c  sugar   (scant)   

1-3  c  butter  

1      Ggg      

1    t   vanilla    


Cost. 
.$0.0417 
.  .0833 
.  .0500 
.      .0292 


Cost $0.2042 

Beat  the  sugar  and  butter  to  a 
cream;  add  the  well  beaten  egg  and 
vanilla  to  taste.  Beat  all  well  to- 
gether.— Mrs.  H.  G.  Thyng,  326  East 
Mohawk  street,   St.  Johns,   Or. 


Uncle  Wiggily  Wants  to  Meet  Every  Child  on 
The  Telegram's  Woman's  Page 


THE  CONSERVATION  OP  SUGAR  AND  FATS 


217 


Carrot  Pudding. 

Cost. 

%  c  sugar $0.0104 

1-3  c  crisco 0462 

1  c  grated  carrot 0150 

1/2  c  white  flour 0070 

V2   c  whole  wheat  flour 0074 

l~l-3  c  chopped  raisins  at  12140 

per  lb 0666 

1-3   t  allspice 0027 

1-3  t  cloves 0027 

y2   t  cinnamon    0027 

1-3  t  salt 0001 

1  c  grated  potato 0100 

1  t  soda 0007 

Electricity    3    hours    at    1    hour 

full,  2  hours  low  current 0019 

Total    $0.1734 

Cream  crisco,  add  sugar,  then  car- 
rot and  raisins,  flour  and  spices; 
lastly  add  soda  mixed  with  potato. 
Stir  into  greased  molds  and  steam 
from  two  to  three  hours,  depending  on 
size  of  molds.  Individual  molds  are  a 
dainty  way  of  serving.  Carrot  and 
potato  must  be  cut  in  meat  grinder, 
but  potato  must  not  be  chopped  be- 
fore it  is  needed  or  it  will  become  dis- 
colored. Serve  with  lemon  sauce. — 
Mrs.  A.  H.  Pope,  1285  East  Twentieth 
street  South,  city. 

Lemon    Sauee.  Cost 

i/2  c  sugar $0.0208 

1  c  boiling  water 0000 

1   T  corn  starch 0016 

1   T  oleomargarine  at  25c  lb 0109 

i/8    t  salt 0003 

1  lemon,  large,  at  35c  dozen 0291 

Electric  current  8  min 0024 

Total   $0.0651 

— Mrs.    A.    H.    Pope,    1285    East   Twen- 
tieth street,  city. 

Carrot   Pudding.  Cost 

L  c  dark  brown  sugar $0.0417 

I  t  Kaola   (36c  lb.) 0101 

I  c  chopped  raw  carrots 0150 

1   c   chopped   raw   apples 0125 

1   c   raisins    0500 

11/2    c  flour 0211 

1   t    soda 0007 

1/2    t  salt 0002 

1  t  cinnamon 0083 

%    t  cloves 0021 

Gas  10  minutes 00T9 

Simmering  3   hours 0120 

Enough  for  5  or  6  costs $0.1756 

Pudding   Sauee.  Cost 

2  c  hot  water $0.0000 

4  t  corn  starch 0020 

1   c  sugar 0417 

Rind   and   juice   1   lemon 0250 

1   t  Kaola 0101 

14   t  salt \ 0001 

Cost    of   sauce $0.0789 

Cost  of  pudding 1756 

Total  cost $0.2545 

Chop  apples  and  carrots  fine.  Melt 
Kaola  and  mix  all  ingredients 
thoroughly.     Put  into  greased  baking 


powder  cans  and  steam  in  covered 
kettle  3  hours.  This  is  good  hot  or 
cold  and  while  not  rich,  tastes  as  good 
as  real  plum  pudding.  I  do  not  know 
why  graham  flour,  corn  meal  or  even 
rye  flour  could  not  be  used  in  place 
of  wheat  flour  though  I  have  not 
tried  it.  Perhaps  even  oat  meal  or 
rolled  oats  could  be  used. — Mrs.  G. 
L.    Lindsley,    1575    Hawthorne    avenue. 

Carrot  Pudding. 

(Will    serve    eight    people.) 

Cost 

lc  grated  carrots $0.0150 

1  c  grated  potato 0100 

I  c   flour 0141 

1   c  raisins 0500 

1  t  salt 0003 

%   t  soda 0006 

1   t  cinnamon 0083 

1  t  molasses 0027 

Wood    fuel    3    hours    (i/2    use)..      .0612 

Price   of  pudding $0.1622 

Or  2   cents  each. 

Mix  ingredients,  sifting  soda  with 
the  flour.  Turn  into  well  greased  3- 
pound  mold  and  put  into  kettle  of 
boiling  water.  Boil  three  hours.  Serve 
With    vanilla    sauce. 

Vanilla    Sauce. 

3   c    water $0.0000 

1   t    flour 0009 

%   t  salt 0001 

1   t  vanilla 0292 

i/2    c   honey 0875 

$0.1177 
Take  three  cups  boiling  water; 
thicken'  with  1  teaspoonful  flour;  add 
a  pinch  of  salt,  flavor  with  a  tea- 
spoonful  vanilla  and  honey  to 
sweeten. — Clarissa  Johnson,  525  Six- 
teenth street,   city. 

Kaola    Carrot    Pudding. 

Mrs.  John  Hinkle  says:  "Following 
is  the  recipe  for  Kaola  plum  pudding 
which  I  have  worked  out  myself  and 
served  my  family  for  Thanksgiving 
dinner." 

Cost 

1  c  grated  carrot $0.0150 

1  c  grated  raw  potato 0100 

1   c  Karo  syrup   (light  or  dark)      .0625 

V2  c  graham  flour 0074 

1  c    toasted    and    grated    bread 

crumbs     9152 

y2  c  melted  Kaola 1000 

1  t   spice   to    taste 0250 

1   t  baking  soda 0007 

1   c  raisins 9cSa 

1/2    c  currants 0500 

14  c  lemon  peel  (home  made)..  .0000 
14,  c  sliced  citron  (15c  cupful.  .  .0375 
Fuel,   wood   3   hours    (1/2    use)..      -06U 

Cost  of  pudding $0.4343 

Put    together    in    order    given    and 

boil    3     hours     in    well    greased    lard 

pail. 


218 


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. 

Cost. 

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. 

Cost. 

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. 

Cost. 

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. 

Cost. 

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. 

Cost. 

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:. 

Cost. 

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:. 

Cost. 

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. 

Cost. 

%    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:. 

Cost. 

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. 

Cost. 

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 


220 


TELEGRAM  CONSERVATION  COOK  BOOK. 


Cream,  y2  cup  butter  substitute,  % 
cup  sugar,  y±  cup  of  Karo,  4  table- 
spoonfuls  canned  milk  and  V2  tea- 
spoonful  vanilla.  Beat  until  smooth 
and  creamy.  The  sauce  should  be 
very  cold,  the  pudding  hot. 

Marshmallow   Cream. 

Cost. 
1  t  sparkling  gelatine   (Knox)  .  $0.0250 

1  egg-white,      half     egg     from 
pudding    u200 

2  T  canned  milk 0080 

1  R  T   sugar    0052 

\i   c  boiling  water 0000 

%   c  cold  water 0000 

1/2   t   vanilla    0146 

Total    $.0.0728 

Dissolve  thoroughly  1  teaspoon  of 
sparkling  gelatine  (Knox)  in  14  cup 
of  boiling  water.  Let  cool  but  not 
set.  Beat  1  egg  white  stiff  and  add 
gradually  1  R  tablespoonful  of  sugar. 
Then  the  dissolved  gelatine,  then  the 
^4  cup  of  cold  water,  then  the  2 
tablespoonfuls  canned  milk  or  cream, 
V2  teaspoonful  of  vanilla.  This  must 
all  be  added  gradually,  whipping 
lightly  all  the  while.  Have  your  cold 
pudding  in  serving  cups  or  glasses, 
place  the  marshmallow  cream  on  top 
sprinkle  with  nuts  and  add  a  cherry 
on  top.  Makes  a  very  tasty  and  pretty 
dish. — Mrs.  W.  S.  Roberts,  1310  Clay 
street,  city. 

Sweet   Potato   Padding. 

Cost. 

2  lbs.   sweet  potatoes $0.1000 

1  qt.  milk    1070 

y2   cup  molasses 0212 

1  egg 0600 

1  t  vanilla    0292 

Wood,    1    hr.,    (V2    use) 0204 

Serves   6    persons   for $0.3378 

Or   5%    cents   each. 

Grate  potatoes  and  stir  into  the 
milk.  Add  sugar,  vanilla  and  the 
beaten  eggs.  Bake  slowly  for  1  hr. 
It  needs  no  sauce. — Mrs.  McCreary,  78 
E.  Buffalo  st.,  city. 

Maple    Puddings. 

Cost. 

2  T    karo    syrup $0.0078 

2-3   c   canned   milk 0430 

1    egg   white    (cooking) 0200 

1    c    water 0000 

1   T   corn   starch 0016 

U    t   mapeline    0040 

Vs    t   salt    0001 

V4   c  chopped  walnut  meats 0313 

Gas,    10   minutes 0019 

4   small  puddings    $0.1087 

Or  less  than  3  cents  each. 
Take  one  cup  of  hot  water  and  the 
canned  milk,  stir  together  and  put  on 
to  boil  in  double  boiler;  mix  the  corn 
starch,  karo  and  salt  together  and 
stir  into  the  boiling  milk  and  water, 
stir  till  it  thickens,  cook  a  few  min- 
utes   and    remove    from    fire    to    cool, 


add  the  white  of  egg  beaten  stiff, 
nuts  and  mapeline,  beat  good  with 
egg  beater,  pour  into  small  pudding 
molds,  and  set  away  to  cool,  can  be 
eaten  with  cream  if  preferred.  We 
like  them  without. — Mrs.  George 
Spencer. 

Buckeye   Prune   Pudding. 

Cost. 

1   egg,   cooking    $0.0400 

2-3    c    molasses 0282 

1/2    c  water 0000 

1  c  flour    (large) 0142 

1   c  prunes,   chopped 0500 

1  t  soda 0007 

1  t  cinnamon 0083 

%    t   salt    0001 

Gas,    2    hours 0228 

$0.1643 
Beat  egg  to  a  froth;  stir  into  mo- 
lasses; add  water.  Sift  the  soda  and 
flour,  cinnamon  and  salt.  Mix  the 
prunes,  chopped  fine,  into  the  flour; 
then  mix  all  together.  Steam  two 
hours.  Serve  with  any  preferred 
sauce. — Mrs.  G.  Spencer,  1260  East 
Davis  street,   city. 

Foaming  Sauce. 

Cost. 

1   egg   (white   only) $0.0250 

V2   c  Karo  syrup    (or  sugar)...      .0312 

1   c  cream    1000 

1    t   vanilla    0292 

Cost     $0.1854 

Whip  white  of  one  egg  and  half 
cupful  of  powdered  sugar  to  a  stiff 
froth.  Whip  separately  one  cupful  of 
cream.  Stir  all  together  with  one 
teaspoonful  of  vanilla. — Mrs.  George 
Spencer,   1260   East  Davis   street,   city. 

Cherry  Rolls.  Cost. 

1   qt.   flour $0.0563 

i/2    c   sugar 0208 

4   t  baking   powder 0084 

14    t    salt 0001 

1  T  Pearl   shortening 0080 

2  c   water -0000 

Cost  of  rolls  without  fruit.  .  .$0.0936 
Roll   thin,   cover  with  cherries.   Roll 

up  and  cut  off  rolls  about  IY2  inches 
thick;  place  on  end  in  deep  pan;  have 
the  juice  of  the  cherries  boiling  hot, 
add  1  T  Crisco  and  pour  over  cherry 
rolls  and  bake  in  hot  oven  30  min- 
utes.— Mrs.  W.  W.  Williams,  1411  Rod- 
ney avenue,  city. 

Apple    Slump. 

This  is  very  nice  eaten  warm  cither 
with  cream  or  sauce.  Slice  about  six 
medium-sized  apples  in  double  boiler 
cooker.  Blend  1  tablespoonful  short- 
ening, (I  use  Crusto  for  all  shorten- 
ing purposes  as  it  is  a  substitute  for 
butter  in  many  instances)  with  1 
cupful  flour,  sifted  with  a  heaping 
tablespoonful  baking  powder.  Mix 
with  milk  to  form  a  dough  which  will 


THE  CONSERVATION  OF  SUGAR  AND  FATS 


221 


drop  from  a  spoon.  Spread  over  ap- 
ples in  cooker,  steam  about  an  hour 
or  till  apples  and  dough  are  done. 
Do  not  raise  lid  until  you  are  sure 
it  is  done.  I  am  sure  this  will  be 
well  liked  and  is  very  inexpensive. 
Mrs.  C.   Moran,   Jennings  Lodge,   Or. 

Fairy  Apple  Pndding. 

Mrs.  Oatfield  brings  us  some  fine 
recipes: 

Cost. 
1  % -inch      slice      whole      wheat 

bread     $0.0100 

1  pt.   milk 0535 

2-3  c  sugar    0278 

2  eggs    0800 

2  apples 0200 

y2   t  nutmeg 0065 

Fuel,  gas  oven,   45  minutes 0194 

Serves  6  at  a  cost  of -.$0.2172 

Costs  $0.0362   each. 

Soak  bread  for  two  hours  in  one 
cupful  of  milk.  Beat  eggs,  milk  and 
sugar  (pouring  off  any  remaining 
milk  on  bread).  Crush  bread,  grate 
in  the  apples,  then  add  custard  and 
nutmeg.  Pour  in  baking  dish;  set  in 
pan  of  hot  water;  bake  in  moderate 
oven  until  set  and  light  brown.  It  is 
best  served  with  whipped  cream,  but 
is  moist  enough  without  any  sauce  if 
desired.  It  is  excellent  for  children, 
and  is  high  in  food  value. — Mrs.  John 
Oatfield,  Milwaukie,  Or. 

Apple  Tapioca  Padding. 

Cost. 

6  apples   $0.0600 

V2  c  Tapioca 0250 

2-3  c  Karo  syrup 0416 

1  t  lemon  extract 0292 

2  c  cold  water 0000 

Vs  t  salt 0001 

Gas  oven,  20  minutes 0085 

Top  gas,  20  minutes 0038 

Cost  to  serve  6  persons $0.1682 

Or  less  than  3  cents  each. 

Peel  and  core  the  apples  and  cut 
into  quarters.  Make  a  dressing  as  fol- 
lows: Half  a  cup  of  Tapioca  put  in 
two  cups  of  cold  water;  cook  for  20 
minutes,  add  the  syrup  and  lemon  ex- 
tract or  any  flavoring  preferred,  pour 
over  the  apples  and  bake  20  minutes 
in  the  oven. — Mrs.  G.  Spencer,  1260 
East  Davis  street,  city. 


Peach   Tapioca. 

Cost. 
1  can  peaches  (home  canned)  .  .$0.1300 

%  c  sugar  (powdered) 0104 

1  c  tapioca 0500 

Boiling  water    0000 

•Y2  c  sugar 0208 


%  t  salt 0002 

$0.2114 

Vanilla   sauce    0844 

Fuel,  fir  wood   (%  use) 0102 

Serves  six  people  at $0.3060 

Or  5  cents  each. 

Drain  peaches,  sprinkle  with  pow- 
dered sugar  and  let  stand  one  hour. 
Soak  tapioca  one  hour  in  cold  water 
to  cover.  To  peach  syrup  add  enough 
boiling  water  to  make  three  cups; 
heat  to  boiling  po'nt;  add  vapioca, 
drained  from  cold  water,  sugar  and 
salt.  Then  cook  in  doublo  boiler  until 
transparent.  Line  a  pudding  dish  v.  ith 
peaches  cut  in  quarters,  fill  u  ith  tap- 
ioca and  bak i  in  modi-rate  o>'en  30 
minutes;  cool  slightly  and  serve  with 
sauce.  Crush  the  strawberries  J'd  the 
sugar;  let  stand  for  a  while;  beat 
together  whites  of  eggs  and  cream, 
add  two  teaspoonfuls  sugar,  stir  into 
the  berries  and  serve  with  cake. 

Vanilla  Sauce. 

Cost. 

1  c  water   $02222 

V2   c  sugar    . 0208 

2  T  cornstarch    vv>6 6 

2  T  butter 0312 

1   t  vanilla   -O^2 

Total $0.0844 

Mrs.  H.  G.  Thyng,  326  East  Mohawk 

street,  St.  Johns. 

Seven-Cup    Fig    Pudding. 

1   c   flour    $0.0142 

1  c  bread  crumbs 0150 

1   c  chopped   suet "&"" 

1   c  figS    0750 

1  c  chopped  apples 0200 

1   c  Karo  syrup    Oh-u 

1  c  milk    (large)    U^'g 

1    t    soda 00°^ 

Gas,  3  hours,  one-third  on 021U 

Cost  to  serve  7  people $0.2854 

Or  4   cents  each. 

Mix  the  flour,  suet,  bread  crumbs 
and  apples  together;  add  the  syrup, 
then  the  milk  with  soda  dissolved. 
Mix  all  together  well;  form  into  a 
roll.  Tie  in  floured  cloth  and  drop 
into  a  kettle  of  boiling  water.  Cook 
three  hours;  serve  with  fruit  sauce, 
made  as  follows:  Put  one  pint  of 
fruit  juice  on  to  boil,  thicken  with 
two  tablespoonfuls  of  arrowroot 
stirred  smooth  in  half  cup  of  cold 
water,  and  add  half  teaspoonful  of 
grated  nutmeg.  —  Mrs.  G.  Spencer. 
1260  East  Davis  street. 


Phone  Your  Want  Ads  to  The  Telegram— 
Broadway  200,  A  6701 


222 


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'." 

Cost. 

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. 

Cost. 

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:. 

Cost. 

%    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. 

Cost. 

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. 

Cost. 

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 


223 


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:. 

Cost. 

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. 

Cost. 

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. 

Cost. 

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. 

Cost. 

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. 

Oosc. 

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. 

Cost. 

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 


224 


TELEGRAM  CONSERVATION  COOK  BOOK. 


baked  very  slowly  the  rice  swells  and 
makes  a  delicious,  creamy  pudding- 
unexcelled  for  nourishment,  and  with 
bread  and  butter  would  make  a  very 
satisfying-  luncheon  in  itself.  If,  by 
any  chance,  it  should  become  too  stiff 
in  baking-,  the  addition  of  cream  in 
serving-  is  an  improvement,  but  if 
properly  baked  is  not  needed. — Mrs.  G. 
L.  Lindsley,  1575  Hawthorne  avenue, 
city. 

Red   Rice   Padding-. 

Cost. 

1  pint  of  red  fruit  juice   $0.1250 

1  pint  water    0000 

1   c   sugar    0417 

1   c   ground  rice    0454 

Fuel,  wood,  20  min.  (Ms  use)   ..      .0068 

$0.2189 

Boil    until    well    done    and    thick — 

turn  into  molds.     Serve  with  milk  and 

sugar. — Mrs.    Williams,    1411    Rodney 

avenue,  city. 

Indian  Pudding. 

Cost. 

1  qt.  milk   (skim)    $0.0250 

1-3  c  corn  meal 0048 

1   T  butter    0156 

1   egg    0400 

%   c  molasses    0106 

y2    t   ginger    0042 

%  t  cinnamon 0042 

V2  c  sugar 0208 

1/2    t  salt    0002 

Wood    to    bake,    slow    oven    (% 

use)     0429 

Enough   for   4    $0.1683 

Or  4  cents  each. 

No  sauce  is  necessary  but  1  T  of 
whipped  cream  for  each  portion  can 
be  served  if  desired.  Scald  the  milk; 
when  boiling  stir  in  the  corn  meal 
and  butter.  Let  it  cool,  add  egg  (well 
beaten),  sugar,  molasses  and  spices. 
Add  V2  c  cold  milk  or  water  and  bake 
slowly  three  hours. — Mrs.  G.  L. 
Lindsley. 

Graham   Pudding. 

Cost. 

1  cup   graham   flour $0.0148 

V2    c    white    flour 0070 

2  t    butter 0064 

l/2   t  soda 0003 

%    c   sour   milk 0031 

1    c   raisins 1500 

V2    t    nutmeg 0065 

%   t  cinnamon 0021 

Wood,   iy2    hrs.    (%   use) .0406 

$0.2308 
Mix    and    steam    \y2    hours.      Serve 
with  the  following  sauce: 

Chocolate    Sauce.  Cost. 

4   t  ground  bitter  chocolate.  .  ..$0.0313 

%   c  sugar,  brown 0312 

y2   c  cream 0500 

Cost  of  sauce    $0.1125 

Cost  of  pudding 2308 

Total    cost    $0.3433 

Boil  chocolate  and  sugar  3  minutes, 

add    cream    beaten    stiff. — Mrs.    J.    B. 

McCreary,  78  E.  Buffalo  st. 


Baked    Indian    Pudding. 

Cost. 

1  pint  milk   $0.0535 

3  apples    0300 

Vi   t  salt 0001 

V2   c  cornmeal    0142 

2  T  brown  sugar 0078 

Bake   4   hours   slowly 1020 

Cost  to  serve  6  people $0.2076 

Or    3  y2    cents    each. 

Place  the  milk  on  the  stove;  while 
it  is  heating  put  in  the  apples,  cut  up 
fine;  add  sugar  and  salt;  while  scald- 
ing hot  stir  in  the  corn  meal.  Pour 
into  a  pudding  dish  and  bake  very 
slowly  four  hours.  Serve  with  or 
without  sauce,  as  preferred — Mrs.  G. 
Spencer,   1260   East  Davis  street,   city. 

Aunt   Jessie   Graham's   Pudding. 

Cost. 

1   c    milk    $0.0268 

1   c  New  Orleans  molasses 0424 

y2    lb.   chopped  raisins 0750 

1   egg  (cooking)    0400 

1   t   soda 0007 

14   t   salt    0001 

y2   t  cinnamon 0042 

%   t  cloves    0021 

2%  c  Graham  flour 0333 

Gas,   top,   2   hrs 0228 

Cost  to  serve  7  people $0.2474 

Cost  for  each  Zy2  cents. 

Stir  the  soda  well  into  the  molasses, 
add  well  beaten  egg  and  spices;  stir 
the  flour  smoothly  into  the  milk  and 
add  to  the  other  mixture;  when  all 
are  mixed  well  tie  in  a  floured  pud- 
ding bag  and  steam  two  hours.  Make 
sauce  as  follows: 

Cost. 

1    pint    water    $0.0000 

34   c  Karo  syrup 0393 

1  egg  yolk   (i/2   egg)    0200 

2  T  corn  starch 0032 

1  t  extract 0292 

Gas,  10  minutes    0019 

$0.0936 
To  one  pint  of  boiling  water  add  % 
cup  of  Karo  syrup  and  yolk  of  one 
egg;  mix  two  tablespoonfuls  corn 
starch  with  the  beaten  egg  yolk  and 
one  tablespoonful  cold  water,  stir  in 
the  boiling  mixture,  cook  10  minutes 
in  double  boiler;  add  one  teaspoonful 
lemon  or  vanilla. — Mrs.  G.  Spencer, 
1260  East  Davis  street,  city. 

Baked  Pancake  Pudding. 

Cost. 

4  c  cold  pancakes $0.0000 

%  c  English  walnuts 0625 

%    c   raisins 0250 

%    c   molasses 0212 

1    c   milk 0268 

1  t   cinnamon 0083 

2  eggs    0800 

1  t  Wesson  oil  for  greasing...      .0019 
Gas,   15   minutes 0064 

Cost     $0.2332 

ATout    2y2     quarts,    or    $0.0932    per 

quart,  or  214c  per  cupful. 

Grind    cold    pancakes     through     the 

coarsest  knife  in  food  chopper.     Eng- 


THE  CONSERVATION  OF  SUGAR  AND  FATS 


225 


lish  walnuts  the  same,  V2  cup;  raisins 
V2  cup.  Put  together  the  same  as 
bread  pudding-.  Serve  with  any  kind 
of  dressing.  This  is  great;  nothing 
better. — Mrs.  A.  E.  Coombs,  560  Glisan 
street. 

Directions  for  making  Bread  Pud- 
ding: 

Cover  the  bread  (pancakes)  with 
the  milk  and  let  soak  20  min.  Then 
add  the  molasses,  the  rest  of  the  milk, 
the  cinnamon  and  at  last  the  well 
beaten  eggs.  Turn  into  well  greased 
baking  dish,  bake  in  a  moderate  oven 
until  "set."  Serve  with  milk  or  lem- 
on sauce  or  use  warm  without  sauce. 

Of  course  there  are  other  recipes 
for  bread  pudding,  under  different 
combinations.  It  seems  to  me  that 
here  we  have  an  ideal  conservation 
recipe  for  the  following  reasons: 

1st. — We  use  up  cold  pancakes — 
left  overs — (the  conservation  of 
waste.) 

2d. — Our  pancakes  are  always  made 
of  at  least  part  substitute  for  wheat 
flour,  buckwheat,  corn  meal,  etc. — 
(the  conservation  of  wheat.) 

3d. — We  use  N.  O.  molasses  instead 
of  sugar — (the  conservation  of  sugar.) 

4th. — We  use  our  home-grown  wal- 
nuts instead  of  fat  of  any  kind,  even 
for  greasing  the  pan  we  use  Wesson 
oil  or  any  other  vegetable  fat — (the 
conservation  of  fat.) 

5th. — We  use  Oregon  home-grown 
walnuts  and  California  oranges — 
(products  of  our  section  of  the  coun- 
try.) 

6th. — We  need  no  sauce  at  all  to  eat 
with  it — (so  again  we  conserve  the 
fats  and  sugar.) 

7th. — It  is  wholesome  and  nutri- 
tious, all  the  elements  entering  into 
it  having  good  food  value.) 

8th. — It  is  very  economical,  costing 
2%  cents  per  cupful  or  about  1  cent 
per  half  cupful,  which  might  be  the 
portion  served. 

9th. — It  is  guaranteed  to  be  "deli- 
cious" by  two  of  our  good  kitchen 
cooks. 

(We  might  also  have  said  it  was 
hearty  enough  to  take  the  place  of 
meat.) 


Now  take  some  recipe  of  your  own 
or  one  from  any  place — and  analyze 
it  out  this  way  and  see  if  you  can 
beat  this  one.  This  is  just  as  inter- 
esting as  any  game  (or  fancy  work). 
Just  try  it. 

Quick    Puff   Pudding. 

Here  is  a  great  favorite  of  mine. 
It  is  so  easily  made,  that  one  can  get 
it  ready  any  time  at  the  last  moment 
(when  unexpected  company  appears 
on  wash  day,  etc.)  and  it  is  always 
light,  and  good,  besides  being  very 
wholesome,  and  using  any  of  our 
home   preserved   fruits. 

Cost 

1  pt.    flour $0.0281 

2  t   baking   powder 0042 

14   t  salt 0091 

1   c  milk    (about) 0268 

1  t  Pearl  Shortening,  for  greas- 
ing   0027 

Canned    or    preserved    fruit OODO 

Gas  20  minutes 0038 

Cost  without  fruit $0.0652 

Stir  one  pint  of  flour,  two  teaspoon- 
fuls  of  baking  powder  and  a  little  salt 
into  milk  until  very  soft;  place  in 
the  steamer's  well  greased  cups,  put 
in  each  a  spoonful  of  batter,  then  one 
of  fruit  or  preserves,  cover  with  an- 
other spoonful  of  batter  (the  cup 
should  not  be  over  %  full  in  all)  and 
steam  20  minutes.  (I  use  top  milk  and 
sugar  with  it.)  "This  pudding  is  de- 
licious made  with  fresh  strawberries, 
and  eaten  with  a  sauce  made  of  two 
eggs,  one-half  cup  of  butter  and  a 
cup  of  sugar,  beaten  thoroughly  with 
a  cupful  of  boiling  milk  and  one  of 
strawberries. — Mrs.  B.  T.  Skinner, 
Battle  Creek,  Mich." 

This  quick  puff  pudding  uses 
little  white  flour,  and  would  have  to 
have  that  or  whole  wheat,  but  there 
is  no  sugar  or  fat  in  the  recipe  at 
all,  and  it  is  the  best  conserver  of 
time  I  know  of,  and  also  enables  us 
to  use  up  all  the  little  "dabs"  of 
fruit,  jelly,  preserves,  etc.,  we  happen 
to  have  left,  as  the  filling  in  each 
cup  may  be  different,  and  it  is  al- 
ways light  and  good,  no  matter  how 
inexperienced  a  person  makes  it,  if 
it  is  cooked  till  done.  I  found  that  it 
required  nearer  half  an  hour  than  20 
minutes  to  cook  thoroughly. 


Some  Other  Desserts 


Conservation  Desserts. 

Here  are  some  suggestions  for  con- 
serving sugar  and  fats  by  using  fruits 
for   desserts: 

La  Composite. 

Peel  bananas  and  slice  thin.  Peel 
oranges  and  slice  an  equal  quantity 
thin.  Place  in  layers  with  strained 
honey  or  syrup  between.  Let  set 
awhile  before  using. 


Ambrosia. 

Equal  parts  of  peeled  and  sliced 
oranges  and  peeled  and  sliced  pine- 
apple treated  as  above  and  sprinkling 
each  layer  also  with  grated  cocoanut. 

Pineapple. 

Fully  ripe  pineapple,  pared,  sliced 
or  cut  in  small  pieces  require  no 
seasoning,  even  sugar,  but  honey  or 
a  little  sugar  may  be  added  if  de- 
sired. 


226 


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.) 

Cost. 

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 


The  Very  Latest  Society  Gossip  Is  Found  on  The 
Telegram's  Society  Page 


THE  CONSERVATION  OF  SUGAR  AND  FATS 


227 


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

Stuffed  Prunes. 

Cost. 

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. 

Cost. 

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. 

Cost. 

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. 

Cost. 

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. 


228 


TELEGRAM  CONSERVATION  COOK  BOOK. 


Strain  and  cool.  Add  vanilla  and 
whites  of  eggs  beaten  stiff.  Makes 
a  good  substitute  for  whipped  cream. 
— Mrs.  Grace  A.  Howard,  750  Kelly 
street,   South   Portland. 

Chocolate    Dessert. 

Cost. 

2   c   bread  crumbs    $0.0300 

4  T  sugar    0104 

Vt  cake  of  chocolate  (25c  cake)     .0625 

Cost     $0.1029 

Put  all  these  together  in  the  oven 
and  stir  occasionally  until  the  crumbs 
are  well  coated  with  chocolate;  re- 
move from  the  oven  and  when  cool 
seive  in  tall  glasses,  with  a  spoonful 
ot  whipped  cream  on  each,  or  you 
may  substitute  any  favorite  pudding 
sauce. — Amy  B.  Westbrook,  1540  Sa- 
lem avenue,  Albany,  Or. 

(This  is  a  good  recipe  to  use  up 
bread  crumbs  in  a  delicious  dessert 
but  it  is  surely  not  a  conservation  re- 
cipe. Could  you  not  use  honey  with  a 
little   chocolate   for   flavoring?) 

Coffee  Jelly. 

Cost. 

1   c  cold  coffee    $0.0200 

1    package    gelatine    1500 

1  T  sugar 0026 

2  c   boiling  water 0000 

1  c  whipping  cream 1000 

Cost    $0.2726 

Serves  6  at  4%  cents  each. 
Dissolve  gelatine  in  coffee,  add  su- 
gar and  boiling  water.  Pour  into  wet 
mold.  When  firm  turn  into  large 
plate  and  cover  with  whipped  cream. 
—Mrs.  F.  W.  Kruse,  131^  East  Eigh- 
teenth street,  city. 

(One  tablespoonful  sugar  for  six 
people — or  half  a  teaspoonful  each — 
i.3  not  bad,  but  the  cup  of  cream,  Mr. 
Hoover  says,  should  not  be  used  now.) 

Jellied  Prunes. 

Cost. 

2  doz.    prunes    $0.1000 

2  doz.  English  walnuts 1000 

1  pkg.  gelatine,  lemon 1250 

V2  cup  sugar,  brown 0208 

Vz   pint  cream    0500 

Wood   fuel,    5   minutes 0017 

Cost  to  serve  6  persons  ....$0.3975 
Stew  the  prunes.  When  cold  re- 
move stones  and  fill  with  blanched 
walnut  meats  cut  in  sizes  to  suit 
amount  of  prunes  to  be  filled.  Dis- 
solve gelatine  in  water;  heat  prune 
juice,  boiling  hot;  add  sugar  and  lem- 


on juice;  strain  over  prunes;  put  in 
ring  mold  and  fill  center  with 
whipped  cream.  This  can  be  used  as 
a  salad  by  substituting  mayonnaise 
for  the  cream. — Mrs.  J.  B.  McCreary, 
7S  East  Buffalo  street. 

Pineapple  Puff. 

""oat. 

1  can  pineapple $0.1500 

1   c  sugar 0417 

1   T   Knox  gelatine 0750 

%    box   marshmallows 0500 

Ms   pint  whipping  cream 1500 

Cost  to  serve  six  people $0.4667 

Or  nearly  8  cents  each. 

To  the  juice  of  1  can  pineapple  add 
enough  water  to  make  1  large  cup- 
ful. Heat  this  to  boiling  point  with 
sugar;  chop  pineapple  very  fine,  add 
to  this;  have  gelatine  dissolved  in  % 
cup  of  cold  water  and  add  to  this 
mixture.  Set  aside  to  harden.  Whip 
the  cream  and  add  the  marshmallows, 
cut  up  several  times;  add  this  to  the 
gelatine  mixture  and  allow  to  stand 
an  hour  or  two.  Serve  in  tall  glasses 
with  nuts  or  candied  cherries  on  top. 
Will  serve  six.' — Mrs.  Hugh  Latimer, 
768  Johnson  street. 

(I'm  afraid  this  delicious  concoction 
is  neither  an  economical  nor  a  con- 
servation recipe — is  it.  Mrs.  Latimer?) 

Mrs.  Latimer  wrote  later: 

"I  am  quite  sure  that  either  honey 
or  white  Karo  syrup  would  be  a  good 
substitute  for  sugar  in  the  pineapple 
pudding,  and  the  pudding  is  very  good 
without  the  marshmallows.  However, 
I  would  reduce  the  amount  to  %  cup- 
ful of  honey,  or  syrup,  as  it  is  rather 
sweet  anyway.  We  do  not  consider 
it  expensive." 

Delicious  Dessert. 

Cost. 

1  pkg.  Raspberry  Jello $0.1000 

1  pint  boiling  water 0000 

%   c  walnuts 0312 

1-3  lb.  dates 0833 

%  lb.  marshmallows 0500 

%  c  whipped  cream 0500 

Serves  8  generous  portions  at  $0.3145 

Or  $0.0393  each. 

Dissolve  Jello  in  boiling  water; 
pour  on  medium  sized  platter.  When 
cold,  cut  in  cubes.  Chop  walnuts  and 
dates  and  cut  marshmallows  in  sixths. 
Mix  all  together  with  the  whipped 
cream.  Serve  with  whipped  cream 
with  a  cherry  on  top. — Mrs.  E.  J.  Dix- 
on, 1599  Elmore  street. 


The  Comic  Pair,  Mutt  and  Jeff,  Appear  Daily  in 

The  Telegram 


THE  CONSERVATION  OF  SUGAR  AND  PATS 


229 


ICES. 

Here  is  Miss  Lauffer's  second  choice 
for  third  prize,  but  she  suggests  (as 
I  did)  that  Karo  syrup  might  have 
been  used  in  place  of  sugar.  We  re- 
print the  recipe,  as  it  is  simple,  some- 
thing everyone  likes,  and  very  cheap. 

IiCiuon  Ice. 

Mrs.  Kruse  says:  .1  am  sending  you 
all  my  best  desserts  to  help  out  with 
your  cook  book. 

4  lemons  at  20c  dozen $0.0666 

1  quart  water  (cold) 0000 

1  R  c  sugar  (1  c  and  1  T) 0443 

Whites  of  4  eggs   (beaten) 0800 

Cost    $0.1909 

To  freeze — 

Salt   $0.0300 

!ce 1000 

„  Total $0.1300 

Cost  of  material 1909 

Cost  of  lemon  ice $0.3209 

This  serves  about  IS  people  at  2 
cents  apiece.  Make  dressing  of  some 
kind  of  yolks. 

I  always  feel  that  when  I  make  this 
I  am  making  something  out  of  noth- 
ing. The  recipe  makes  a  strong  three- 
quarters  of  a  gallon  when  frozen,  and 
is  a  very  dainty  dessert.  Other  fruit 
juices  may  be  used  in  place  of  lemons 
—Mrs.  F.  W.  Kruse,  131%  East  18th 
street. 

(Could  not  you  use  honey  or  Karo 
for  sweetening  the  lemons  to  save 
sugar?) 

Pineapple   Ice.  Cost 

1  quart  water $0.0000 

1%    pints   sugar 1251 

1  teaspoonful  Knox's  gelatine..     .0250 

3  lemons  (juice) 0500 

Pineapple   juice    and    pieces    of 

the  cut  fruit 0500 

3  eggn,  whites  (whipped  dry) . .     .0600 

Half  use    $0.3101 

Salt  and  ice 1300 

Cost    $0.4401 

Serves  10  at  4  l-3c  each. 

Boil  the  water  and  sugar  3  minutes. 
Add  1  teaspoonful  gelatine  which  has 
set  with  the  water  over  it  for  5  min- 
utes. Cool,  add  lemon  juice,  pineapple 
juice  and  cut  fruit  and  egg  whites. 
Freeze  and  let  stand  awhile.  Makes 
%  gallon. — Mrs.  F.  W.  Kruse,  131% 
East  Eighteenth  street. 

(This  is  surely  not  a  conservation 
recipe.) 


Brown  Bread  Ice  Cream. 

Cost. 

2    pints    milk $0.1070 

1  pint  cream 1000 

1%  cups  brown  bread  crumbs.     .0188 

%  t  salt 0001 

%  cup  sugar  (brown) 0364 

1  quart  cream  costs $0.2623 

Dry  and  sift  bread  crumbs.  Mix 
above  ingredients  and  freeze.  If 
granular  consistency  is  desired  re- 
serve %  cup  bread  crumbs  and  add 
when  partially  frozen.  Sprinkle  a 
few  dried  bread  crumbs  over  before 
serving.  The  addition  of  nuts  makes 
it  better.  This  makes  1  quart  ice 
cream. — Mrs.  J.  B.  McCreary,  78  East 
Buffalo  street. 

Ice  Cream  with   Brown   Sugar. 

Cost. 

1%   pints  milk $0.0669 

1  T  flour 0009 

1  egg    0500 

SA   cup  brown  sugar 0312 

1  t  vanilla 0292 

1  cup  cream 1000 

Wood  fuel,  10  minutes  (%  use)     .0034 

One  quart $0.2816 

Scald  milk,  reserving  1  cup  into 
which  flour  is  blended.  Then  add  to 
hot  milk;  also  beaten  egg  and  sugar. 
Cool,  strain,  add  vanilla  and  1  cup 
heavy  cream.  This  makes  1  quart  of 
ice  cream. — Mrs.  J.  B.  McCreary,  78 
East  Buffalo  street. 

New  Year's   Sherbet. 

Cost. 
1  pint  unseasoned  cooked  apple 

pulp    $0.0500 

1  pint  cranberry  juice 1000 

1  lemon  (three  for  5c) 0166 

1  t  vanilla 0292 

1  pint  sugar 0834 

Cost    $0.2792 

Salt  and  ice 1000 

Costs  in  all $0.3792 

Serves  eight  at  4  2-3c  each. 

Press  apple  pulp  through  sieve,  also 
the  cranberry  juice.  Then  add  juice 
of  lemon,  vanilla  and  sugar.  Cook 
10  minutes.  Cool  and  freeze,  as  for 
ices.  To  serve  with  turkey,  duck  or 
goose.  Serves  eight  persons  at  4% 
cents  each. — Mrs.  F.  W.  Kruae.  131% 
East  Eighteenth  street. 

(Here  is  altogether  :oo  much  sugar 
for  any  patriotic  an<j  loyal  woman  to 
use  for  a  sherbet  now.) 


Society  of  Portland  and  Vicinity  Covered  Every 
Day  on  the  Society  Page 


230 


TELEGRAM  CONSERVATION  COOK  BOOK. 


A  Few  Conservation  Cakes 

NOTE. — As  this  cook  book  went  to  press  just  as  we  were  beginning  our 
work  on  Cakes  and  Confectionery,  we  were  only  able  to  print  a  few  of  the 
first  of  these  recipes  received. 


Christmas    Cake. 

Cost. 

4  c  flour $0.0564 

4   t   baking  powder 0084 

34  c  butter  substitute 1041 

1  c  raisins 0500 

1  c  currants 0500 

3  oz.   candied  peel 0500 

1  t  ginger 0083 

%    t  nutmeg 0065 

1    c  honey 1750 

Bake  in  loaf  40  minutes  or  20 

in  tins.     Gas,  40  minutes 0200 

Cost    $0.5287 

Sift  dry  ingredients  together  into  a 
bowl,  rub  in  shortening,  add  fruit  and 
honey,  mix  well  together,  adding  a 
little  milk  or  water  to  make  an  ordi- 
nary cake  batter.  Bake  in  slow  oven 
and  ice  as  follows: 

Boiled  Honey  Icing. 

Cost. 

IVi    c   honey $0.2625 

1  t  lemon  juice 0100 

1    egg,   white 0200 

3  marshmallows 0100 

Total    $0.3025 

Take  y2  c  honey  and  boil  until 
thick.  Add  1  teaspoonful  lemon  juice 
and  pour  on  stiffly  beaten  white  of  1 
egg,  add  3  marshmallows  and  beat 
hard  until  soft  and  creamy. — Mrs.  F. 
N.  Taylor. 

Christmas   Cake. 

Cost. 

1  c   shortening $0.1388 

2  c  honey 3500 

1  c  sour  cream ,1000 

3  eggs    1200 

2  t  lemon  juice  (1  lemon) 0167 

1  t  soda 0007 

2  t  cream  tartar 0106 

4  c  whole  wheat  flour 0592 

Slow  oven,   1   hour 0255 

Total    $0.8215 

Cream  shortening  and  add  to  it  the 
sour  cream  and  the  honey;  blend  thor- 
oughly; beat  separately  whites  and 
yolks  of  eggs  and  add  to  the  mixture 
the  lemon  juice;  add  soda  and  cream 
of  tartar  to  the  flour;  mix  all  thor- 
oughly; bake  in  a  moderate  oven 
about  one  hour. — Mrs.  W.  S.  Roberts, 
1310  Clay  street. 

Mock  Cream. 

Cost. 

1  c  canned  milk $0.0646 

Vz   c  water 0000 

2  T  Karo  syrup,  white 0078 

2  eggs,  whites  (half) 0400 

1  t  vanilla 0292 

2  t  cornstarch 0010 

Gas,   15  minute,s 0019 

Total $0.1445 


Mix  cornstarch  with  a  little  of  the 
water.  Scald  with  milk  and  water. 
Blend  with  the  syrup;  add  cornstarch 
and  cook  10  minutes;  strain  and  cool; 
add  vanilla  and  whites  of  eggs  beaten 
stiff. — Mrs.  W.  S.  Roberts,  1310  Clay 
street. 

Oatmeal  Cake. 

Cost. 

1  egg   $0.0400 

1-3  c  shortening  (Crisco) 0463 

Yz  c  brown  sugar 0208 

1  c  buttermilk 0094 

1  t  soda 0007 

2  c  oatmeal  (steel  cut) 0328 

1  c  flour 0141 

Yz   lb.  dates   (15c  per  lb.) 0750 

Gas  to  bake,  30  minutes 0128 

Cost    $0.2519 

Mix  as  for  batter  cake,  stir  well. 
Pour  Yz  of  batter  into  greased  and 
floured  pan,  then  place  halved  and 
stoned  dates  in  rows  to  cover.  Pour 
on  rest  of  batter  and  bake. 

This  is  very  good,  wholesome  and 
economical. — Mrs.  P.  N.  Taylor,  5511 
Fifty-second  avenue  S.  E. 

Hoover  Ginger  Cake. 

Cost. 

3V2  c  whole  wheat  flour $0.0518 

V*    t   soda 0002 

2  t  baking  powder 0042 

1  T  ginger  and  cinnamon  each     .0500 
Yz  c  raisins  (cut  small) 0250 

1  T  powdered  sugar 0026 

6    c   shortening 0717 

2  t  honey 0078 

Yz   c  molasses 0212 

1  egg    0400 

2  T  warm  water 0000 

2    T    fruit    juice    from  canned 

fruit    0000 

Gas,   1  hour 0255 

Total    $0.3000 

Into  the  mixing  bowl  put  the  bak- 
ing powder,  flour,  soda,  powdered 
spices  and  raisins;  mix  together  in  a 
separate  warm  bowl  the  molasses  and 
shortening,  add  the  honey  and  the  egg 
beaten  well;  add  the  water  and  fruit 
juices  to  the  dry  ingredients;  mix  the 
contents  of  the  two  bowls;  turn  into  a 
buttered  tin  and  bake  one  hour.  Serve 
plain  or  with  dressing  on  top  cut  in 
squares.  This  is  fine  for  children. — 
Mrs.  "W.  S.  Roberts,  1310  Clay  street. 

Coffee   Cake   in   a   Hurry. 

Cost. 

One  quart  wheat  flour 0000 

1  pint  milk  or  water 0592 

1  t  salt 0003 

4  t  baking  powder 0084 

Vz    c   Crusto 0694 

Cost     $0.1373 


CONSERVATION  CANDIES. 


231 


Sift  flour,  salt  and  baking-  powder 
twice.  Add  %  cup  Crusto.  Mix  thor- 
oughly, add  milk;  mix  and  turn  out 
on  bread  board.  Roll  out  to  V2  inch 
thickness,  cut  to  fit  the  bottom  of 
the  tins  you  are  to  use.  Brush  over 
the  tops  of  cakes  with  melted  butter. 
Now  add  slices  of  apples  to  cover  top, 
sprinkle  over  sugar  and  cinnamon. 
Bake  30  minutes. — Mrs.  Williams. 

Honcv   Filling  or  Top   Dressing. 

Cost. 

1  c  honey 10.1750 

2  eggs,  half 0400 

2  T  raisins,  chopped 0063 

2  T  English  walnut  meats 0156 

2  t  gelatine   (Knox) 0500 

%  c  boiling  water 0000 

Gas,  five  minutes 0010 

Total    $0.2879 

Dissolve  gelatine  in  boiling  water; 
cool  slightly.  Boil  honey  five  minutes, 
flavor  to  taste  and  pour  on  the  stiffly 
beaten  whites  of  eggs.  Add  gradually 
the  dissolved  gelatine,  then  the  nuts 
and  raisins.  Whip  all  lightly  for 
10  minutes.  This  is  very  nice  for  fill- 
ing or  top  dressing  for  dark  cakes. — ■ 
Mrs.  W.  S.  Roberts,  1310  Clay  street. 

Eggiess  Molasses  Cake. 

Cost. 

%  cup  molasses $0-02in 

1  cup  brown  sugar 0500 

^4  cup  any  kind  shortening 0312 

1  cup  hot  water 0000 

1  teaspoonful  soda 0007 

2  cupfuls   flour 0282 

1  cupful  raisins 0800 

Vz   cup  walnuts,  fine 0625 

Vt   teaspoonful  nutmeg 0032 


1  teaspoonful  cinnamon 0083 

Fuel,  1  Va.  hour  (%  use) 0207 

For  six  costs $0.3060 

Or  5  cents  each. 

Cream,  sugar  and  shortening.  Stir 
in  molasses,  then  1  cupful  hot  water 
with  soda  dissolved  into  it.  Now  stir 
in  flour  with  spices,  then  the  raisins 
and  nuts  that  have  been  dredged  in 
flour.  Bake  1%  hour.  This  is  better 
if  made  two  or  three  days  before 
using. — Mrs.  Nelson. 

Making  Conservation  Cakes. 

One  friend  asks  if  sugar  and  butter 
are  absolutely  prohibited  for  cakes  and 
says  she  can't  make  as  good  cakes 
without  sugar.  It  seems  to  me  that 
we  should  not  use  butter  at  all  for 
cooking,  in  any  way,  and  that  we 
don't  need  to.  For  a  number  of  years 
I  have  been  using  these  vegetable 
fats  as  substitutes  in  all  my  cooking, 
even  cakes,  and  found  that  as  de- 
licious cakes  as  any  one  needs  to  have 
can  be  made  with  Crisco,  Cottolene, 
Kaola,  etc.  As  to  sugar,  the  case  is 
different.  We  have  no  substitute  that 
answers  perfectly  except  in  fruit 
cakes,  which  are  rather  heavy  and  in- 
digestible for  children.  So  we  will 
print  recipes  containing  sugar,  but 
use  as  little  as  you  can.  As  has  been 
said  before  we  expect  our  recipes  to 
be  used  long  after  this  war  is  over, 
when  we  will  have  a  perfect  right 
to  use  sugar,  which  is  as  economical 
as  any  sweetening. 

AUNT  PRUDENCE. 


Conservation  Candies 


A  Christmas  Gilt   Suggestion. 

What  prettier  or  nicer  Christmas 
gift  could  there  be  than  a  dainty  box 
of  home-made  candy?  It  would  be 
very  nice  to  get  a  pretty  box,  deco- 
rated with  holly  leaves  and  berries, 
and  fill  it  with  an  assortment  of 
candy.  Place  each  kind  in  a  layer  by 
itself,  with  a  piece  of  white  card- 
board or  waxed  paper  between  the 
layers  and  a  piece  of  tissue  paper  or 
waxed  paper  on  top.  Place  the  cover 
on  and  tie  with  narrow  holly  ribbon, 
with  a  tiny  sprig  of  holly  caught  in 
the  bow. — Mrs.  Grace  Howard,  750 
Kelly  street. 

Coloring  for  Candies. 

When  making  candy  coloring  mat- 
ter is  desired  to  lend  a  pleasing  vari- 
ety. Perfectly  harmless  yellow,  green 
and  pink  may  be  used.     Saffron  will 


give  the  yellow  tint;  spinach  and  beet 
leaves  crushed  and  boiled  in  a  little 
water  will  give  green  and  the  juice 
of  strawberries,  raspberries  and 
blackberries  will  give  varying  shades 
of  pink  in  summer,  while  that  of 
cranberries  may  be  used  in  winter. — 
Mrs.  Grace  Howard,  750  Kelly  street. 

Chocolate  Dainties. 

Mix  thoroughly  y2  cup  of  pecan 
nuts,  y2  cup  of  walnuts,  2-3  cup  figs 
cut  in  pieces,  and  1-3  cup  stoned 
dates.  Chop  or  grind  all  together. 
Add  1  tablespoonful  of  orange  juice, 
a  small  bit  of  grated  orange  peel  and 
1  square  of  melted  unsweetened  choc- 
olate. 

Toss  on  a  board  sprinkled  with 
grated  nuts  or  cocoanut,  and  roll  or 
cut  in  any  shape  desired.  Wrap  each 
piece  in  waxed  paper. — Mrs.  Grace 
Howard,  750  Kelly  street. 


232 


TELEGRAM  CONSERVATION  COOK  BOOK. 


Stuffed    Dates. 

Make  an  opening  in  each  date  large 
enough  to  remove  the  seed.  Fill  the 
empty  space  with  an  almond  or  wal- 
nut meat  or  a  piece  of  marshmallow. 
Close  the  opening  together  and  wrap 
in    tissue    paper. 

Almond  Nougat. 

Cost. 

1  lb.    almonds    (blanched)    and 
chopped    $0.0250 

2  oz.  honey 0290 

1  oz.  powdered  sugar 0500 

1  egg  white 0200 

Total    $0.3040 

Boil  the  honey  in  a  double  boiler 
till  it  forms  a  soft  ball.  Add  the  .su- 
gar and  the  beaten  egg  white.  Stir 
this  and  the  almonds  together. — Mrs. 
F.  W.  Kruse. 

Persian  Sweets. 

Cost. 

1  lb.  nuts $0.2500 

1  lb.  dates 2300 

1  lb.  raisins 1500 

1  lb.  figs 1500 

Sugar  or  cocoanut 0200 

Total    $0.8000 

Put  through  grinder,  roll  in  balls 
and  cover  with  powdered  sugar  or 
(this  is  better  at  this  time)  roll  in 
cylindrical  form  till  smooth  and  then 
roll  in  ground  cocoanut.  Cut  in  1- 
inch  pieces. — Mrs.  F.  W.  Kruse. 

Popcorn  Balls. 

Cost. 

Vz  lb.  popcorn $0.0500 

1  c  Karo  syrup  ($1.10  per  gal.)     .0625 

Vz  c  water 0000 

Gas    0019 

Makes  12  balls,  cost $0.1144 

Or  about  1  cent  each. 

Pop  the  corn  over  coals,  cook  syrup 
and  water  about  10  minutes  or  until 
it  spins  a  thread  when  dropped  from 
a  spoon.  Pour  over  the  popped  corn 
and  mix  well,  shaping  into  balls  while 
still  warm. 


Marshmallows. 

Two  cups  of  granulated  sugar  and 
%  cup  of  water.  Boil  until  it  threads, 
add  V2  box  of  gelatine  which  has  been 
soaked  in  %  cup  of  water,  to  the 
syrup.  Flavor  to  taste.  Beat  until 
cold,  and  cut  in  squares. — Mrs.  Grace 
Howard,  750  Kelly  street. 

Raisin,  Nut   and  Honey  Bars. 

Cost. 

1  c  raisins $0.0500 

1  c  mixed  nuts 1250 

1   c   dates 0750 

1   c  figs 0500 

14  c  honey 0435 

About  2  lbs.  cost $0.3435 

Put    all    ingredients    through    food 

chopper,  then  add  honey  and  mix  well. 

Put   into  an   enameled   pan   and   pack 

under  a  weight  for  24  hours. — Mrs.  F. 

N.    Taylor,     55     Fifty-second     avenue 

S.  E. 


Yellow  Jack. 

Cost. 

1  quart  Karo  corn  syrup $0.2500 

Vz  t  soda 0004 

1  T  lemon  juice   (or  flavoring)     .0292 
Gas,  45  minutes 0220 

Total    $0.3016 

To  1  quart  of  Karo  corn  syrup 
which  has  been  boiled  for  30  minutes 
add  Vz  teaspoonful  soda  which  has 
been  rubbed  absolutely  smooth.  Al- 
low to  boil,  stirring  constantly,  or  it 
may  burn,  until  brittle  when  tested 
in  cold  water.  Remove  from  fire  and 
add  1  tablespoonful  lemon  juice.  When 
cool  enough  to  handle,  pull  until  a 
light,  bright  yellow.  Twist  two 
strands  together  and  cut  into  desired 
length.  Peppermint,  vanilla,  winter- 
green  or  any  desired  flavoring  may 
be  used  in  place  of  lemon. 

Peanut  brittle  can  be  made  the 
same  way,  only  pour  into  tins  instead 
of  pulling,  and  cut  or  break  into 
pieces. — Mrs.  F.  W.  Kruse. 


Additional  Recipes 


Lunch  Menus 


Lunch  Menus 


I.     Generally  Considered- 
Conservation  entertaining 
To  make  sandwiches 


To  keep  sandwiches 


II.     Sandwich  Fillings,  etc. — 

Reception  sandwiches 

Chicken  sandwiches 

Cheese  and  nut 

Salad 

Dill  and  celery 

Olive  and  pimento 

Olive 

Onion 

Cucumber  and  onion 

Spinach 

Harlequin 

Green  pepper 

Chili 

Water  chess 

Cheese  neapolitan 

American  cheese 

Grated  cheese 

Cheese  and  nut 

Cheese  and  horseradish 

Cheese  and  lettuce 

Nut  and  sweet  sandwiches 

Peanut  butter 


Celery  salad 

Cooked  cheese 

Workman's  cheese 

Honolulu 

Favorite 

Creole 

Cottage  Cheese 

Raisen 

Dates  and  nuts 

Nut  and  apple 

Fresh  fruit 

Walnut  and  celery 

Pecan  and  date 

Honey 

Nut  and  raisen 

Olives 

Salmon 

Fig 

Meat 

Ribbon 

Jelly 

Oriental 


Some  Cookie  Recipes- 


Wheat  flake 
Peanut 


Scotch  oat  meal 


III.  Lunches  for  School  Children — 

Baked  bean  chowder 

Penny  lunches,  with  recipes  for  sandwich  fillings 

Conservation  cooking 

School  lunches  in  detail  with  recipes 

IV.  Office  Lunches — 

For  men  and  women  working  in  of- 
fices, in  detail  with  recipes 


V.     Lunches  for  Outdoor  Workers — 

For  men  doing  heavy  outdoor  work, 
in  detail  with  recipes 

VI.     Luncheons  for  Entertaining — 

1 — A  party  luncheon 
2 — A  picnic  luncheon 


Generally  Considered 


Conservation    Entertaining. 

Here  is  a  very  important  matter 
lately  called  to  my  attention;  that  is, 
people  entertaining-  now  for  the  Red 
Cross  or  any  charitable  or  philan- 
thropic cause,  and  serving1  refresh- 
ments— sandwiches  and  coffee  or  tea. 
Mr.  Hoover  has  definitely  spoken  of 
this  very  thing,  and  asked  lis  not  to 
do  it,  and  it  should  not  be  done  in  the 
name  of  the  Red  Cross  or  anything 
else.  People  should  not  serve  these 
refreshemnts  now,  either,  for  the 
same  reason,  to  their  little  evening 
companies  at  home.  Of  course,  our 
recipes  are  written  and  printer!  only 
once,  and  we  hope  will  be  used  long 
after  this  war  is  over,  nut  we  must 
nor  forget  that  Mr.  Hoover  has  given 
us  our  orders — No  entertaining  out  of 
meal  hours  during  the  war -and  it  is 
our  duty  to  live  up  to  this.  We  are 
disloyal  if  we  do  not. 

If  we  absolutely  feel  that  we  must 
serve  something  to  a  little  evening 
company,  why  not  serve  fruit — 
grapes,  apples,  bananas  or  old-fash- 
ioned popcorn  for  the  young  people. 
It  won't  hurt  us.  It  is  better  for  us — 
and  we  have  had  our  orders  from 
headquarters. 

To  Make   Sandwiches. 

Sandwiches  may  be  made  from  one 
of  three  or  four  kinds  of  bread: 
Whole  wheat  bread,  Boston  brown  or 
oatmeal  bread,  white  .bread  and  rye 
bread  made  into  square,  deep  loaves; 
in  fact,  all  bread  used  for  sandwiches 
should  be  made  especially  for  the  pur- 
pose, so  that  the  slices  may  be  in 
good  form  and  sufficiently  large  to 
cut  into  fancy  shapes. 

The  butter  may  be  used  plain, 
slightly  softened,  or  it  may  be  sea- 
soned and  flavored  with  just  a  suspi- 
cion of  paprika,  a  little  white  pepper 


and  a  few  drops  of  Worcestershire 
sauce. 

Meat  used  for  sandwiches  should  be 
chopped  very  fine  and  slightly  mois- 
tened with  cream,  melted  butter,  olive 
oil  or  mayonnaise  dressing  well  sea- 
soned. Fish  should  be  rubbed  or 
pounded  in  a  mortar,  add  enough 
sauce  tartare  to  make  it  sufficiently 
moist  to  easily  spread. 

Turkey,  chicken,  game,  tongue,  beef 
and  mutton,  with  their  proper  sea- 
sonings, moistened  with  either  may- 
onnaise or  French  dressing,  make  ex- 
ceedingly nice  sandwiches. 

To  Keep   Sandwiches. 

It  is  frequently  necessary  to  make 
sandwiches  several  hours  before  they 
are  needed.  As  they  dry  quickly  they 
must  be  carefully  wrapped  or  they 
will  be  unpalatable.  Wring  from  cold 
water  two  ordinary  tea  towels;  put 
one  on  top  of  the  other.  An  old  ta- 
blecloth will  answer  the  purpose  very 
well.  As  fast  as  the  sandwiches  are 
made  put  them  on  top  of  the  damp 
towel;  when  you  have  the  desired 
quantity  cover  the  top  with  moist  let- 
tuce leaves;  fold  over  the  towels  and 
put  outside  of  this  a  perfectly  dry, 
square  cloth.  Sandwiches  will  keep 
in  this  way  for  several  hours  and  in 
perfectly  good  condition.  On  a  very 
warm  day  they  may  be  covered  all 
over  with  moist  lettuce  leaves;  use 
the  green  ones  that  aro  not  palatable 
or  sightly  for  garnishing. 

This  is  for  parties,  picnics,  etc.,  of 
course.  We  all  know  that  the  fine 
sheets  of  oiled  paper  we  buy  so  cheap- 
ly for  the  purpose  are  just  the  thing 
to  keep  individual  sandwiches  fresh 
until  used.  I  always  save  the  paraffin 
paper  from  bread  also,  as  that  is  bet- 
ter than  anything  else  for  the  pur- 
pose. 


Sandwich  Fillings,  Etc. 


Reception  Sandwiches. 

One  cup  cold  boiled  beef  tongue,  % 
cupful  Brazil  nut  meats  or  English 
walnuts;  run  through  a  meat  grinder, 
mix  with  1  tablespoonful  Worcester- 
shire sauce,  a  very  little  mayonnaise 
and  put  between  round  or  triangular 
slices  of  bread. — I.  G.  C. 

Chicken   for   Sandwiches. 

One  3-lb.  chicken  cut  up  or  un- 
jointed;  1  root  of  celery,  1  teaspoonful 
salt,  y8  teaspoonful  pepper.  Cover 
with  hot  water  and  boil  until  it  can 
be  taken  from  bone;  remove  meat 
from    bone,    cut    in    small    pieces    and 


pack  in  dish,  add  1  teaspoonful  gela- 
tine, dissolved  in  2  tablespoonfuls  wa- 
ter to  stock  and  pour  over  chicken; 
when  cold  cut  in  thin  slices. — Mrs.  W. 
W.  Williams,  1411  Rodney  avenue. 

Cheese  and  Walnut  Sandwiches. 

One-half  pound  of  cheese,  %  pound 
English  walnut  meats,  %  teaspoonful 
salt  and  a  dash  of  red  pepper;  run 
through  a  meat  grinder,  mix  with  a 
little  mayonnaise  dressing  until  soft 
enough  to  spread,  put  between  thinly 
sliced  bread,  cut  about  1%  inches 
wide;  serve  with  salad  for  a  luncheon. 
—I.  G.  C. 


236 


TELEGRAM  CONSERVATION  COOK  BOOK. 


Mrs.  Rorer's  Recipes. 

Here  are  some  sandwich  filling's 
from  Mrs.  Rorer's  "Light  Entertain- 
ing": 

Salad    Sandwiches. 

Under  the  head  of  salad  sandwiches 
all  forms  of  meat  may  be  placed  on 
lettuce  leaves,  put  between  the  slices 
of  bread  and  tied  together  with  rib- 
bon, or  held  by  means  of  a  toothpick, 
or  the  slices  may  be  pressed  together 
and  the  crusts  trimmed.  Romaine, 
sorrel,  endive  and  escarole  may  be 
substituted  for  lettuce  in  making 
these  salad  sandwiches. 

Dill   and   Celery. 

Cover  thinly  sliced  white  or  rye 
bread  with  a  mixture  made  of  chopped 
dill  pickles  and  celery.  Moisten  with 
salad  dressing. 

Olive  and  Pimento   Sandwiches. 

Take  equal  quantities  of  ripe  olives, 
stoned,  and  canned  pimentos  (sweet 
red  peppers).    Chop  very  fine. 

Olive. 

Take  equal  parts  of  plain  and 
stuffed  olives.  Put  through  a  meat 
grinder,  mix  with  mayonnaise  and 
spread. 

Onion. 

Select  very  mild  onions.  Slice  very 
thin  and  lay  in  ice  water  for  a  half 
hour  before  using.  Season  with  pepper 
and  salt.  These  are  delicious  as  a 
filling  for  Boston  brown  bread  sand- 
wiches. 

Cncumber  and  Onion. 

Take  equal  parts  of  chopped  cucum- 
bers and  mild  raw  onions.  Moisten 
with  salad  dressing  and  spread  on  rye 
or  graham  bread. 

Spinach. 

Chop  cold  boiled  spinach  very  fine. 
Mix  with  mayonnaise  dressing  and 
chopped  yolks  of  hard  boiled  eggs. 

Harlequin. 

Cream  butter  and  into  it  mix 
chopped  parsley,  capers  and  green 
peppers.  Use  enough  of  the  vegeta- 
bles to  make  the  butter  a  decided 
green.  Flavor  with  pepper,  salt  and 
a  little  cayenne.  By  cutting  the  bread 
very  thin  and  insetting  a  slice  Of 
brown  bread  between  two  of  white  an 
effective  and  appetizing  sandwich  is 
made. 

Chili. 

Mix  chili  sauce  with  finely  chopped 
celery.  With  the  scissors  cut  lettuce 
or  romaine  into  narrow  ribbons,  lay 
on  the  bread  and  spread  with  the  mix- 
ture. 


Green    Pepper. 

Prepare  a  sufficient  number  of 
sweet  green  peppers  by  removing 
carefully  every  seed  and  the  white 
fiber.  Put  through  a  meat  grinder. 
Mix  with  mayonnaise  and  a  little 
minced  celery.  This  mixture  may  be 
spread  direct  on  the  buttered  bread, 
or  a  small  lettuce  leaf  may  be  laid  on 
first. 

Water  Cress. 

Thoroughly  wash  the  cress  and  dry 
it  in  a  cloth;  cut  it  into  small  pieces 
and  mix  with  finely  chopped  hard 
boiled  eggs  seasoned  with  salt  and 
pepper.  Spread  between  thin,  but- 
tered slices  of  bread,  sprinkling  the 
cress  and  eggs  very  lightly  with 
lemon  juice. 

Cheese   Neapolitan. 

This  is  a  very  pretty  sandwich  when 
finished,  showing  an  inner  slice  of 
brown  bread  between  two  of  white. 
Butter  the  white  bread  with  creamed 
butter  mixed  with  a  little  mustard  or 
horseradish.  On  one  of  these  slices 
lay  a  thin  slice  of  brown  bread  which 
has  been  spread  with  cream  or  cot- 
tage cheese.  The  other  side  of  the 
brown  bread  may  have  the  same 
cheese  or  if  variety  is  desired  try 
anchovy  or  sardine  paste  or  any  of 
the  potted  meats.  Cover  with  the 
second  slice  of  white  bread. 

American  Cheese. 

Slice  the  cheese  so  thin  that  it  is  a 
mere  shaving.  Sprinkle  on  a  little 
paprika  and  salt.  Mustard  may  be 
added  if  liked. 

Grated   Cheese. 

Mix  equal  quantities  of  grated 
cheese  and  reduce  to  a  paste  with 
creamed  butter.  Cut  entire  wheat 
bread  in  finger  strips  and  spread  with 
this  paste.  This  sandwich  is  deli- 
cious seasoned  with  anchovy  essence, 
paprika  and  mustard. 

Cheese  and  Nut. 

Mix  equal  quantities  of  grated 
cheese  and  chopped  English  walnut 
meats.  Season  with  a  few  drops  of 
lemon  juice,  paprika  and  salt. 

Cheese  and  Horseradish. 

Spread  thinly  cut  white  bread  with 
cream  cheese  into  which  has  been 
stirred  sufficient  fresh  cream  to  make 
a  paste.  Spread  the  bread  first  with 
butter,  then  with  a  thin  layer  of 
horseradish  and  then  add  the  cheese 
filling. 

Cheese  and  Lettuce. 

Dip  a  small  white  leaf  of  lettuce 
into  French  dressing.  Lay  between 
very    thin    slices    of    buttered     brown 


LUNCH    MENUS. 


237 


bread  which  have  been  previously 
spread  with  cream  cheese  made  into 
a  paste  cream. 

Nut  and  Sweet  Sandwiches. 

Thin  slices  of  bread  are  delicious 
spread  with  any  jam,  marmalade  or 
chopped  preserved  or  candied  fruit. 
Chopped  nuts,  either  salted  or  plain, 
may  also  be  used  for  sandwiches. 
The  combination  of  nuts  and  fruit  is 
particularly  good. 

Peanut  Butter. 

To  one-half  box  of  peanut  butter 
allow  a  dozen  olives  chopped  very 
fine.  Season  with  lemon  juice,  salt 
and  a  few  drops  of  Worcestershire 
sauce  if  liked.  This  is  good  on  any 
kind  of  bread. 

Celery  Salad. 

Put  four  eggs  into  warm  water; 
bring  to  the  boiling  point,  and  keep 
there,  without  boiling,  for  15  min- 
utes. Take  the  white  portion  from 
one  head  of  celery;  wasti  and  chop  it 
very  fine.  Remove  the  shells  from 
the  hard-boiled  eggs,  and  either  chop 
them  very  fine  or  put  through  a  vege- 
table press  and  mix  with  them  the 
celery;  add  a  half  teaspoonful  of  salt 
and  a  dash  of  pepper.  Butter  the 
bread  before  you  cut  it  from  the  loaf. 
After  you  have  a  sufficient  quantity 
cut,  put  over  each  slice  a  layer  of 
the  mixed  egg  and  celery;  put  right  in 
the  center  of  this  a  teaspoonful  of 
mayonnaise  dressing,  and  sort  of 
smooth  it  all  over.  Put  two  pieces 
together  and  press  them  lightly. 

Cooked  Cheese. 

Chop  fine  lA  pound  of  soft  Ameri- 
can cheese;  put  it  into  a  saucepan; 
add  the  yolk  of  one  egg  beaten  with 
two  tablespoonfuls  of  cream,  a  salt- 
spoonful  of  salt,  a  dash  of  red  pepper 
and  half  a  teaspoonful  of  "Worcester- 
shire sauce.  Have  ready  cut  and  but- 
tered a  sufficient  number  of  slices  of 
bread,  either  white  or  whole  wheat. 
Stir  the  cheese  over  the  fire  until  it  is 
thoroughly  melted;  take  from  the  fire 
and  when  cool  spread  it  between  the 
slices  of  bread  and  butter;  that  is, 
spread  it  on  one  slice  and  cover  with 
the  other  and  press  two  together. 

Workman's  Cheese. 
Cut  slices  of  brown  bread  about  a 
half  inch  thick.  Do  not  remove  the 
crusts.  Take  a  half  pint  of  cottage 
cheese,  press  it  through  a  sieve,  add 
to  it  2  tablespoonfuls  of  thick  cream. 
Beat  until  smooth  and  light.  Spread 
each  slice  of  bread  thickly  with  the 
cheese  mixture,  then  put  a  very  thin 
slice  of  wheat  bread  on  top  of  the 
cheese,  then  cheese  and  brown  bread; 


press  together.  Have  the  outside 
brown  bread  with  a  layer  of  cheese  on 
each,  and  between  the  layers  of 
cheese  a  slice  of  white  broad.  These 
are  palatable,  and  they  are  very  much 
better  for  the  average  workman  than 
bread  and  ham. 

Honolulu, 

Put  two  Spanish  sweet  peppers  (pi- 
mentos), 1  Neufchatel  cheese,  1  pared 
and  quartered  apple  and  12  blanched 
almonds  through  the  meat  grinder. 
These  may  be  put  through  alternate- 
ly, or  mixed  as  you  grind.  Rub  the 
mixture,  add  V2  teaspoonful  salt  and  a 
saltspoonful  of  paprika.  Spread  this 
between  thin  slices  of  buttered  white 
and  brown  bread.  Press;  cut  the 
crusts  and  cut  into  finger-shaped 
pieces. 

Favorite. 

Half  pound  of  American  cheese,  % 
cupful  thick  sour  cream,  1  teaspoon- 
ful of  "Worcestershire  sauce,  1  table- 
spoonful  of  tomato  catsup,  y2  tea- 
spoonful salt,  V2  teaspoonful  of  pap- 
rika. Chop  or  mash  the  cheese,  add 
gradually  the  cream,  and  when 
smooth  add  all  the  other  ingredients. 
Spread  this  mixture  on  thin  slices  of 
buttered  bread;  cover  the  top  with 
chopped  cress;  then  cover  with  an- 
other slice  of  bread  and  press  the  two 
together. 

Creole. 

Put  a  half  pound  of  American 
cheese  through  a  meat  grinder;  add  to 
it  one  Neufchatel  cheese,  mix  well  to- 
gether; add  1  fresh  poeled  chopped 
tomato.  Peel  the  tomato  and  cut  it 
into  halves;  squeeze  out  the  seeds  and 
chop  the  flesh  quite  firm.  Add  one 
finely  chopped  sweet  red  pepper.  Add 
V2  teaspoonful  of  salt  and  a  little 
black  pepper;  mix  and  spread  between 
slices  of  white  bread,  or  you  may  use 
one  slice  of  white  with  one  slice  of 
whole  wheat  bread. 

Cottage    Cheese. 

These  are  splendid  for  country  pic- 
nics. The  cottage  cheese  should  be 
made  rather  dry.  After  it  has  drained 
and  is  quite  dry,  moisten  it  by  adding 
either  thick  cream  or  melted  butter. 
Do  not  make  it  too  soft.  Add  a  salt- 
spoonful  of  black  pepper  and  a  pala- 
table seasoning  of  salt.  Spread  be- 
tween slices  of  buttered  whole  wheat; 
press  the  two  together. 

Raisin   Sandwiches. 

Put  half  pound  of  seeded  raisins 
through  the  meat  grinder;  add  quar- 
ter pound  blanched  and  ground  nuts, 
also  a  half  tumbler  of  quince  jelly. 
Mix  thoroughly  and  put  between  thin 
slices  of  buttered  bread. 


8S2 


TELEGRAM  CONSERVATION  COOK  BOOK. 


Dates  and  Nuts  for  Teas. 

Stone  a  quarter  of  a  pound  of  dates 
and  put  through  meat  grinder;  add  to 
them  a  half  tumbler  of  nut  butter; 
mix  until  smooth;  add  four  table- 
spoonfuls  sweet  cream  and  one  table- 
spoonful  of  orange  juice.  Put  this 
between  thin  slices  of  white  buttered 
bread  and  serve. 

Nut  and  Apple  Filling. 

Put  half  cupful  thick  stewed  apples 
into  a  bowl;  add  grated  yellow  rind  of 
quarter  of  an  orange,  and  one  cupful 
of  finely  chopped  mixed  nuts.  Spread 
this  on  Saltines,  Uneedas,  or  any  crisp 
crackers.  Put  another  cracker  on  top 
and  serve  at  once.  These  are  espe- 
cially nice  for  children's  parties. 

Fresh    Fruit    Sandwiches. 

These  sandwiches  are  exceedingly 
nice  to  serve  for  afternoon  teas.  They 
must  be  used  soon  after  they  are 
made,  but  they  will  keep  for  an  hour 
if  wrapped  in  a  damp  cloth. 

Butter  the  bread  and  put  between 
it  layers  of  sliced  strawberries,  dust- 
ed with  powdered  sugar,  or  raspber- 
ries, or  large  blackberries  cut  in 
halves,  or  peaches  finely  chopped,  or 
apple  seasoned  with  a  little  salt,  pep- 
per, olive  oil  and  lemon  juice;  or  sliced 
bananas  with  a  little  lemon  juice — 
all  are  good.  Of  course,  we  have  not 
any  of  these  fruits  now  but  the  last, 
but  we  can  remember  this  next  sum- 
mer, to  serve  on  a  hot  day  with  lem- 
onade or  loganberry  juice. 

Walnut  and  Celery. 

Take  equal  quantities  of  chopped 
English  walnut  meats  and  hearts  of 
celery.  These  must  be  chopped  so  fine 
as  to  be  almost  like  a  paste.  Moisten 
with  mayonnaise  dressing  and  spread 
on  thin  slices  from  a  round  loaf  of 
Boston  brown  bread. 

Pecan  and  Date. 

Remove  the  pits  from  dates  and  also 
the  fibrous  white  lining.  Chop  fine 
with  an  equal  quantity  of  pecans  or 
English  walnuts.  Use  cream  to  form 
a  paste  and  spread  on  thin  bread  as 
usual. 

SOME    HOME    RECIPES    FOR    SAND- 
WICH  FILLINGS,   ETC. 

Honey    Sandwiches. 

Rub  a  little  cream  or  cottage  cheese 
smooth  with  cream;  sweeten  with 
strained  honey  and  spread  on  thin 
slices  of  war  bread. 

Nut    and    Raisin    Sandwiches. 

Take  equal  quantities  of  nuts  and 
seeded  raisins;  moisten  with  cream, 
grape  juice  or  mayonnaise.  SpreaJi 
on  thin  slices  of  whole  wheat  bread. 


Olive  Sandwiches. 

Thin  slices  of  rye  bread;  Neufcha- 
tel  cheese  mixed  to  a  paste  with 
cream,  and  salad  dressing;  cover 
thickly  with  chopped  olives. 

Salmon  Sandwiches. 

Whole  wheat  bread;  salmon  dressed 
with  lemon  juice,  and  salt  and  pep- 
per to  taste  on  a  lettuce  leaf. 

Fig    Sandwich. 

Rye  bread  with  fig  filling.  Half 
pound  finely  chopped  figs;  quarter 
cupful  honey;  two  tablespoonfuls 
lemon  juice;  two  tablespoonfuls  boil- 
ing water.  Mix  and  cook  in  double 
boiler  until  thick  enough  to  spread. 
The  cost  of  these  sandwiches  would 
depend  on  where  you  bought  your  in- 
gredients and  whether  or  not  you 
baked  your  own  bread.  With  a  piece 
of  war  cake  or  some  fruit  would 
make  a  luncheon  for  any  one  ex- 
cept perhaps  an  outdoor  worker 
Watching  the  miners  going  to  work 
in  a  Butte  mine,  you  would  think 
they  expected  to  be  gone  a  week  by 
the  amount  of  food  in  their  "nose- 
bags," as  they  call  them.  They  al- 
ways seemed  to  have  huge  sand- 
wiches, pie  and  doughnuts. — Mrs.  M. 
Gay,  709  East  Twenty-ninth  street 
North. 

Sandwich    Filling. 

To  a  pint  of  left  over  meat  that  is 
real  tender  and  run  through  a  grinder 
add  one  cup  of  chopped  peanuts;  heat 
and  mix  together  while  hot;  season 
with  pepper  and  salt  to  taste.  It  has 
a  splendid  flavor  and  makes  delicious 
sandwiches. 

Ribbon  Sandwiches. 

Spread  thin  slices  of  brown  bread 
with  a  very  little  butter  and  one  slice 
with  finely  minced  ham;  then  place 
over  this  a  slice  of  American  cheese 
sprinkled  with  paprika,  pepper  and 
salt;  then  add  a  slice  of  white  bread; 
cut  diagonally,  making  triangular 
sandwiches,  three  tiers  deep.  These 
are   nice   for   light  refreshments. 

Jelly    Sandwiches. 

Spread  graham  bread  with  jelly  and 
sprinkle  jelly  with  chopped  nuts; 
cover  with  white  bread  or  brown 
bread    and    shape    as    above. 

Oriental   Sandwiches. 

These  are  delicious  and  should  be 
served  with  tea.  Cut  the  bread  very 
thin,  spread  one  side  with  cream 
cheese  and  chopped  dates  and  the 
other  side  with  chopped  peanuts  and 
press    together. — Mrs.    Roberts. 


LUNCHES    FOR    SCHOOL    CHILDREN. 


239 


Some  Cookie  Recipes 


Wheat  Flake  Cookies  for  Lunch. 

Cost. 

2  c  wheat  flakes $0.0200 

1  c  butter  substitute    (Crisco)..     .1388 

1    c    honey 1750 

1   c   raisins    0500 

1    egg    0400 

1  c  milk    0268 

IV2    cups   graham   flour 0222 

%   t  soda 0002 

%     t     cinnamon,     nutmeg      and 

cloves,   each    0250 

Wood  fire,  40  min.   (%  use) 0368 


$0.5348 
Sift  flour  and  soda  together,  then 
mix  thoroughly  with  the  wheat 
flakes  and  spices.  Stir  well  together 
the  shortening  and  honey.  Add  well 
beaten  egg  and  milk.  Add  dry  in- 
gredients, beat  well  and  drop  on 
greased  paper  in  bottom  of  baking 
pan  an  inch  apart.  Bake  in  moderate 
oven.  This  recipe  makes  4  doz.  cook- 
ies. 

Peanut  Cookies. 

Cost. 
2  T  butter  substitute   (Crisco)  .$0.0174 

4  T  honey  or  white  Karo 0430 

1    egg    0400 

4  T  milk 0068 

1  c  graham  flour 0148 

1  c  peanuts   (chopped) 0750 

1   t  baking  powder 0021 

Wood  fire,  20  min.   (V2   use) 0184 


$0.2181 
Sift    flour    and    baking    powder    to- 
gether,   stir    in   beaten   egg,    milk   and 
honey    or    Karo.      Add    chopped    nuts, 
roll  thin  and  cut  in  shapes.     Bake   in 


moderate   oven. — Mrs.   W.   S.   Roberts, 
1310  Clay  street,  city. 

Scotch    Oatmeal    Cakes. 

Cost. 
2  cups  "fine  ground"  oatmeal.  .$0.0328 

%    t    salt    0001 

1    R    t    shortening,    roast    drip- 
ping  or   lard    0052 

%    t    (pinch)    baking   soda 0001 

V2    cup   hot   water    0000 

Wood  fuel  %   hour  (%  use)...     .0153 


Cost     $0.0535 

Into  a  basin,  mix  the  oatmeal,  salt 
and  soda;  next  mix  in  a  teacup  the 
hot  water  and  shortening,  stirring 
till  the  dripping  melts;  pour  over, 
and  smartly  stir,  the  dry  ingredi- 
ents. While  the  mixture  is  quite 
moist,  turn  on  to  the  bakeboard 
which  has  been  sprinkled  with  dry 
oatmeal,  sprinkle  some  meal  on  the 
round.  If  too  moist  work  in  a  little 
of  the  meal  and  sprinkle  again  so 
as  to  make  it  workable.  Press  into 
a  round  with  the  palms  and  pinch 
the  edges  as  they  crack.  When  the 
mixture  is  pressed  into  a  neat  round, 
roll  very  thinly,  about  %  of  an  inch 
thick.  It  is  then  cut  into  four 
parts  and  put  on  the  griddle  over  a 
slow  fire,  as  oatmeal  is  easily 
scorched.  In  a  short  time  the  cakes 
will  curl  up  at  the  edges,  at  that 
stage  they  are  lifted  off  the  griddle 
and  finished  in  the  oven. — Contrib- 
uted by  Mrs.  H.  R.  Hewitson,  929 
Gantenbein  avenue.  Sent  by  Mrs.  H. 
Woodham,  Milwaukie,  Or. 


Lunches  for  School  Children 


Here  is  an  appetizing  and  very  sub- 
stantial dish  for  school  children  to  be 
served  at  school: 

Baked  Bean  Chowder. 

Two  cups  of  brown  or  white  beans, 
three  tablespoonfuls  of  drippings, 
dash  of  red  pepper,  three  boiled  pota- 
toes diced;  one  onion  minced,  one  pint 
of  tomatoes,  one  cup  of  boiling  water, 
V4,  teaspoonful  salt;  cook  all  together 
about  15  minutes;  serve  hot  with 
wafers  or  slices  of  steamed  brown 
bread. 

PENNY   LUNCHES    FOR    SCHOOL 
CHILDREN. 

Here  is  some  general  information 
about  sandwiches  from  a  little  book 
which  I  just  found  in  the  library  yes- 
terday, called  "A  Penny  Lunch,"  writ- 
ten to  show  how  good  nourishing  food 
can  be  provided  for  school  children 
for  one  penny  per  portion,  which  they 
figure  at  two-thirds  of  a  cupful.  It 
is   really    surprising — or   would    be    to 


those  who  hadn't  been  figuring  closely 
on  stews,  baked  beans,  macaroni 
dishes,  etc.,  as  we  have — to  see  what 
good  palatable,  highly  nourishing 
food  can  be  furnished  for  children's 
lunches  for  1  cent  for  two-thirds  of  a 
cupful.  I  wish  I  could  print  the  whole 
tiny  book,  and  that  it  would  stir  up 
a  movement  to  provide  every  single 
school  building  in  our  city  with  a 
lunchroom,  where  two  or  three  cents 
would  provide  the  poorest  child  with 
all  the  nourishing  food  he  could  eat 
every  noon.  I  can't  think  of  a  better 
work  than  that  for  any  one  to  do 
now,  especially  when  the  carrying 
forward  of  our  civilization  depends 
so  much  on  this  new  generation  now 
being  "trained  for  action"  in  our 
schools. 

Here  is  what  the  book  says  about 
sandwiches.  Of  course,  you  will  un- 
derstand that  these  prices  will  not  be 
exact  for  us,  as  this  work  was  done 
in  Louisville,  Ky.,  in  1915;  yet  the 
variations   in   the   prices   since   do   hot 


240 


TELEGRAM  CONSERVATION  COOK  BOOK. 


affect  the  price  of  small  quantities 
so  much  but  that  we  can  form  a 
very  accurate  estimate  of  what  these 
food  items  will  cost,  and  especially 
their  comparative  cost. 

Sandwiches. 

Each  loaf  of  white  bread  was  11  by 
5  inches,  weighed  one  pound,  and  cost 
4  cents. 

Each  loaf  of  rye  bread  was  13  by 
4  inches,  weighed  one  pound,  and  cost 
4  cents. 

Each  loaf  of  graham  bread  was  10 
by  5  inches,  weighed  one  pound,  and 
cost  4  cents. 

"White  loaf  was  cut  to  make  28 
slices;  rye  loaf  to  make  32  slices; 
graham  loaf  to  make  26  slices. 

Buns  and  sweet  rolls  cost  60  cents 
a  hundred. 

Preparation  of  Lettuce. 

Lettuce  was  thoroughly  washed  and 
dried;  the  leaves  placed  one  upon  an- 
other and  shredded;  then  dressed  with 
salt  and  mayonnaise,  and  used  im- 
mediately. In  this  way  two  full 
bunches  of  lettuce  made  a  good  layer 
for  28  sandwiches. 

Peanut   Butter. 

One  pound  of  peanut  butter,  softened 
with  one  tablespoonful  of  salad  oil, 
spread  38  sandwiches. 

Meat. 

Chuck  was  used  for  sandwiches. 
Two  pounds,  cooked,  sliced  or  ground, 
seasoned  with  salt  and  mayonnaise, 
made    40    sandwiches. 

Here  are  some  pastes  for  sand- 
wiches: 

Fruit    Paste. 

Materials — Dates,  one  pound;  figa, 
one  pound;  oranges,  two  or  more.  To- 
tal cost,  21  cents. 

Wash  dates  and  figs  in  hot  water; 
drain.  Seed  dates;  boil  seeds  in  little 
water,  remove  seeds,  add  water  to 
paste.  Mash  dates  and  figs  with  fork, 
add  orange  juice  until  paste  will 
spread  with  knife.  Served  70  sand- 
wiches. 

Prevost    Paste. 

Materials — Kidney  beans,  1  lb.;  salt 
pork,  Vs  lb.;  onion,  scraped,  1  t;  salt, 
1  t;  celery  salt,  1  t;  mayonnaise. 

Total  cost,  $0.16. 

Wash  beans,  soak  over  night,  boil 
with  salt  pork  until  tender,  drain,  run 
through  meat  grinder,  mix  into  paste 
with  other  ingredients.  Served  70 
sandwiches. 

Prepare  navy  beans  in  same  way, 
seasoned  with  minced  parsley  and 
mayonnaise. 


Salmon  Paste. 

Materials — Salmon,  1  can;  egg,  1; 
onion,  scraped,  1  t;  parsley,  minced, 
2  t;  salt,  2  t;  mayonnaise,  water,  boil- 
ing, V2  cup. 

Total  cost,   $0.17. 

Carefully  shred  the  salmon,  remov- 
ing all  bones.  Add  salt,  onion,  whole 
egg,  slightly  beaten,  parsley,  and 
boiling  water.  Cook  in  double  boiler 
until  thoroughly  heated.  Cool,  add 
mayonnaise.     Served  70  sandwiches. 

Codfish  Paste. 

Materials — Codfish,  boneless,  1  lb.; 
milk,  y2  pt.;  potatoes,  mashed,  1  c; 
butter,  melted,  2  T;  water,  3  qts. 

Total  cost  $0.14. 

Soak  codfish  in  cold  water  two 
hours,  drain,  put  on  to  cook  in  three 
quarts  water,  boil  30  minutes,  drain 
and  shred.  Add  potatoes,  cooked  and 
mashed,  butter  and  milk.  Stir  into 
paste.     Served  70  sandwiches. 

Tuna  fish,  mixed  with  mayonnaise, 
was  served  in  the  same  way. 

Sandwiches — Special    Recipes. 

Boston  brown  bread  with  paste  of 
cheese  and  olives.  Each  loaf  made  15 
sandwiches. 

WESTERN    CONSERVATION 
COOKING. 

Here  is  a  letter  that  is  just  ex- 
actly what  we  want,  from  just  exactly 
the  right  source.  Not  theory,  but  the 
real  experience  of  a  loyal  home-lover 
whose  heart's  deepest  interests  are 
with  her  home  and  her  country.  This 
is  true  Americanism  that  will  'pre- 
serve us  a  nation"  forever. 

Mrs.  Howard  says: 

You  have  asked  Portland  house- 
wives to  send  in  suggestions  for 
lunches  for  school  children,  office 
workers,  outdoor  workers,  parties,  etc. 
We  are  asked  to  give  nourishing,  well 
balanced  lunches  and  yet  observe,  as 
near  as  we  can,  Mr.  Hoover's  plea  for 
conservation.  It  seems  to  me  thai 
there  are  plenty  of  good  nourishing- 
tilings  we  can  use  in  place  of  sugar, 
bmier  and  tb-j  expensive  m^ats. 

Butter  is  47  cents  a  pound,  and  we 
do  not  need  it.  We  can  substitute 
peanut  butter,  which  is  only  15  cents 
a  pound,  goes  farther  and  is  delicious 
It  is  especially  good  for  children.  I 
have  three  boys,  two  of  them  going  to 
school,  and  my  husband  works  out- 
doors at  very  hard  work,  in  the  ship- 
yards, and  we  use  peanut  butter  in 
the  lunches  and  on  the  table  all  the 
time.  The  children  love  it  mixed  'with 
honey.  Then  there  is  sugar.  One  dol- 
lar's worth  of  sugar  lasts  us  nearly 
two  months,  because  we  use  it  only 
in  the  children's  cereal  and  very  spar- 
ingly in  tea  and  coffee.  In  cooking  I 
use    corn    syrup     or     molasses.      Corn 


LUNCHES    FOR    SCHOOL    CHILDREN. 


241 


syrup  is  fine  in  sweetening-  pie  filling 
and  cake.  It  can  also  be  used  in  cus- 
tards and  many  other  ways. 

Then  for  the  fats.  Why  should  we 
use  lard  or  suet  or  butter  in  shorten- 
ing and  frying  when  we  have  such 
splendid  articles  made  from  vegeta- 
bles and  nuts?  Why  not  use  Mazola 
oil,  Wesson  oil,  olive  oil,  Cottolene 
and  Crisco  and  Kaola?  They  are  more 
nourishing,  go  much  farther  and  give 
the  food  a  flavor  that  lard,  butter  and 
suet  never  do. 

I  am  submitting  some  lunch  menus 
and  recipes  that  I  have  worked  out 
with  the  idea  of  conserving  sugar  and 
fats.  I  hope  they  meet  with  your  ap- 
proval. 

Ripe  olives  can  be  bought  for  10 
cents  a  small  can,  and  are  much  bet-, 
ter  than  the  green  olives. 

I  use  no  white  flour  any  more.  I  do 
all  my  own  baking  and  use  only 
whole  wheat  flour.  Why  use  white 
flour  when  whole  wheat  is  much  bet- 
ter and  our  allies  need  flour  so  badly? 

I  have  a  conservation  card  in  my 
front  window  and  am  trying  my  best 
to  live  up  to  my  pledge.  Let  Port- 
land housewives  not  be  selfish,  but 
be  willing  to  share  with  those  less 
fortunate,  and  help  the  cause  of  free- 
dom and  justice  to  all  our  fellowmen. 
— Mrs.  Grace  A.  Howard,  750  Kelly 
street. 

MENUS    BY   MRS.    HOWARD. 
School  Lunch  for  One  Child — No.  1. 

One  peanut  butter  and  olive  sand- 
wich. 

One  egg  sandwich. 

Two  molasses  drop  cakes. 

One  apple  or  banana,  a  small  bottle 
of  milk. 

Peanut   Butter   Sandwich. 

Cut  two  thin  slices  of  whole  wheat 
bread  and  spread  with  a  mixture  of 
peanut  butter  and  ripe  olives  chopped 
fine.     Press  firmly  together. 

Egg    Sandwich. 

Mince  fine  two  hard-boiled  eggs; 
moisten  with  a  few  drops  of  Mazola 
or  other  oil;  season  well  with  salt  and 
pepper,  and  spread  between  thin 
slices   of   bread. 

One  slice  of  white  and  one  of 
whole  wheat  bread,  with  egg  filling, 
makes  a  very  pretty  sandwich. 

Molasses  Drop  Cakes. 

Cost. 

1  c  molasses $0.0424 

V4,   c    Mazola    oil 0227 

1   T  ginger    0250 

1  t  soda 0007 

Vz   t  salt 0001 

1  c  boiling  water 0000 


2y2   c  whole  wheat  flour 0370 

Wood,  15  min.  (%  use) 0115 

Total    $0.1394 

Sift  flour,  salt  and  ginger  together 
into  a  mixing  bowl,  make  a  hole  in 
the  flour  and  pour  in  the  molasses  and 
oil,  then  the  boiling  water  in  which 
the  soda  has  been  dissolved.  Mix  well 
to  a  stiff  batter,  using  more  flour  or 
water  if  needed.  Drop  by  small 
spoonfuls  onto  an  oiled  baking  pan  or 
sheet,  and  bake  15  minutes  in  a  mod- 
erate oven.  Makes  about  18  cakes,  or 
about  9c  per  dozen. 

As  molasses  cakes  spread,  they 
should  not  be  put  into  the  pan  close 
enough  to  touch  each  other.  If  de- 
sired, the  cakes  may  be  baked  in  muf- 
fin pans  or  by  adding  more  flour  and 
making  stiff  enough  to  handle,  may 
be  made  into  cookies.  They  are  very 
cheap,  and  easily  made,  and  children 
love  them. — Mrs.  Grace  Howard. 

School  Lunch  No.  2. 

One  minced  salmon  sandwich. 

One  peanut  butter  and  honey  sand- 
wich. 

One  small  jar  baked  beans. 

One  apple.     A  small  bottle  of  milk. 


Salmon    Sandwich. 

Mince  fine  some  cold  boiled  or 
canned  salmon;  season  with  salt  and 
pepper  and  spread  between  thin  slices 
of    whole    wheat    bread. 

Peanut    Butter   and   Honey. 

Spread  thin  slices  of  bread  with 
peanut  butter  and  honey  mixed,  equal 
parts  and  press  together. — Mrs.  Grace 
Howard. 

School   Lunch    No.   3. 

One  peanut  butter  sandwich. 

One   fruit    sandwich. 

One  boiled  egg. 

A  small  bottle  of  milk. 

Fruit    Sandwich. 

Spread  slices  of  raisin  bread  with 
mixed  minced  dates  or  figs  and 
chopped  nuts. — Mrs.  Grace  Howard. 

School   Lunch    No.   4. 

One   cheese   and   nut   sandwich. 
Three  or  four  ripe  olives  or  a  pickle. 
One   small   apple    turnover. 
Or    one    or    two    small      cakes,    one 
orange,  one  bottle  of  milk. 

Cheese   and    Nut   Sandwich. 

Mix  cream  cheese  or  cottage  cheese 
with  finely  chopped  nuts  and  spread 
between  slices  of  bread. — Mrs.  Grace 
A.   Howard,   750   Kelly   street,    city. 


242 


TELEGRAM  CONSERVATION  COOK  BOOK. 


MENUS    BY    MRS.    SPENCER. 

School  Lunch  No.  1. 

Cost. 
3  slices  whole  wheat  bread.  ..  .$0.0250 

%   lb.  peanut  butter 0400 

2  ginger  creams 0100 

1  apple   0100 

$0.0850 
Ginger  Creams.  Cost. 

1  c  molasses $0.0424 

%   c  Crisco 0694 

V2  c  hot  water 0000 

1  t  ginger 0083 

%  t  salt 0001 

1  c  whole  wheat  flour 0148 

1  c  graham  flour 0148 

2  t  soda 0014 

Gas  oven,  20  min 0157 

Cost  for  30  ginger  creams. .  .$0.1669 

Or  about  6%  c  per  dozen. 

Put  the  Crisco  in  a  warm  place; 
cream  it  with  molasses;  add  the  gin- 
ger and  salt;  next  the  soda,  dissolved 
in  the  hot  water;  stir  all  together 
well;  drop  by  tablespoonfuls  on 
greased  tins;  bake  in  a  moderate 
oven.  This  makes  30  ginger  creams. 
— Mrs.  G.   Spencer. 

School  Lunch  No.  2.  Cost. 

1-3  cake  of  Pimento  cheese $0.0350 

*4  c  walnut  meats 0312 

2  slices  whole  wheat  bread 0200 

1  square  gingerbread 0180 

Cost $0.1042 

Chop  the  nuts;  mix  together  with 
cheese  and  spread  on  the  bread. 

Excellent  Gingerbread.         Cost. 

1  egg  (cooking)    $0.0400 

2  T  brown  sugar 0052 

3  T  Crisco 0261 

1  c  molasses 0424 

1  t  ginger .0083 

1  t  cinnamon 0083 

1  t  soda 0007 

1  c  boiling  water 0000 

1  y2  c  whole  wheat  flour 0220 

1  c  white  flour 0141 

Gas,  30  minutes,  moderate 0128 

$0.1799 
Beat  up  the  egg,  cream  the  sugar 
and  Crisco;  add  to  the  egg,  next  the 
molasses,  then  water  with  soda  dis- 
solved; sift  the  flour  with  the  spices 
and  stir  in  last;  put  in  a  large 
greased  pan.  This  makes  10  large 
squares. 

School  Lunch  No.  3.  Cost. 

3  slices  whole  wheat  bread.  ..  .$0.0300 
Yz  glass  raspberry  or  other  jam 

(home-made) 0350 

2  oatmeal  drop  cakes 0162 

1   orange    0250 

$0.1062 
Spread  the  jam  on  the  slices  of 
bread  and  cut  in  two;  placing  one 
on  top  of  the  other,  making  three 
sandwiches.  I  think  jam  makes  good 
lunches  for  children;  it  is  so  nourish- 
ing, and  nearly  all  children  like  it, 
and  it  saves  the  butter. 


To  Make  Oatmeal   Cakes.       Cost. 

1  c  brown  sugar $0.0417 

2-3  c  Crisco 0925 

\Vz  c  rolled  oats 0246 

1  egg  (cooking) 0400 

%  t  salt 0001 

%   c  raisins   (small) 0250 

1   t  cinnamon 0083 

Vz    t  soda 0003 

%  c  boiling  water. 0r00 

1  c  flour .0141 

Gas,  20  minutes 0038 

Cakes   cost    $0.250 1 

This  makes  31  cakes,  or  less  than 
10  cents  per  dozen. 

Melt  the  Crisco  in  boiling  water; 
mix  the  oats,  sugar,  salt  and  cinna- 
mon together;  beat  the  egg  and  add 
it  next;  then  the  melted  Crisco  and 
water;  sift  the  flour  with  t>-e  soda, 
adcl  raisins  and  mix  all  together,  it 
will  be  quite  stiff;  drop  a  spoonful  at 
a  time  on  greased  pans,  leaving  plen- 
ty of  space  between. — Mrs.  G.  Spencer, 
1260  East  Davis  street. 

MENU  BY  MRS.  OATFIELD. 

School  Lunch.  Cost 

2  nut  bread   sandwiches    $0.0612 

1  c    custard    0430 

1  apple    0100 

Total    $0.1142 

Nut    Bread.  Cost. 

3  c   graham    $0.0444 

2  c  sour  milk    0126 

1   t  soda  (dissolved  in  milk)...      .0007 

1   t    salt    0003 

1/2   c  Karo 0312 

1  c  walnut  meats 1256 

1  egg   (beat  well)    0400 

Fuel,    1   hr.    medium    (wood) .  .  .      .0204 

Per   loaf $0.2746 

2  sandwiches    (4    slices) $0.0456 

1   T    butter    0156 

Total    $0.0612 

Cup   Custard.  Cost. 

1  c   milk    $0.0268 

1  egg    0400 

2  t    Karo     0026 

V2   t  nutmeg 0065 

Fuel   V2   hr.  oven    (wood) 0102 

Two  custards $0.0861 

Or    $0.0430    each.      Bake    in    pan    of 

hot  water. — Mrs.  J.  Oatfield,  Milwau- 

kie,  Or. 

MENU  BY  MRS.   McCREARY. 

School  Lunch.  Cost 

4  thin  slices  war  bread $0.0180 

2  t  cottage  cheese,  15c  lb 0010 

2  t  peanut  butter,  15c  lb 0010 

Lay  on  lettuce  leaf  and  put  be- 
tween bread. 

14   lb.  dates 0400 

1  Oregon  apple 0100 

Cost    $0.0850 

— Mrs.  J.  B.  McCreary,   786  East  Buf- 
falo street. 


LUNCHES    FOR    SCHOOL    CHILDREN. 


243 


MENUS    BY    MRS.    IvRUSE. 
School    Lunch    No.    1. 

Cost. 

2  thin  slices  white  bread $0.0044 

Fruit  paste    0030 

2  thin  slices  rye  bread 0038 

1  T  butter 0156 

2  graham  cookies 0082 

1  large  orange  at  40c  dozen...     .0333 

Cost   $0.0799 

Graham    Cookies. 

Cost. 

1  c  sour  milk $0.0063 

1  t  soda 0007 

1  R  T  Crisco 0174 

1  t  salt 0003 

Graham  flour   (about) 0296 

Gas _0190 

Makes  about  18  at $0.0733 

Or  less  than  %c  each. 

Rub  Crisco  into  some  of  the  gra- 
ham flour  before  you  add  the  milk. 
Then  add  enough  flour  to  roll.  It's 
been  so  long  since  I've  baked  these 
that  I  have  forgotten  the  exact 
amount  of  flour  used. 

School   Lunch — No.  2. 

Cost. 

2  slices  bread   (white) $0.0044 

1  T  butter  (scant) 0156 

1  T  salmon 0150 

2  slices  graham  bread 0046 

1  t  peanut  butter 0030 

1  doughnut 0100 

6  stuffed  dates 0300 

Cost    '...$0.0826 

Recipe   for   Doughnuts. 

Cost. 

1  c  sugar $0.0417 

1   egg    0400 

1  c  sour  milk 0063 

2  T  sour  cream  or  Crisco 0174 

1  t  soda 0007 

1    pinch    baking    powder     (put 

with  soda)    0021 

2%   c  flour 0352 

Fry  in  Crisco  (about  10c  worth)       .1000 
Gas,   20   minutes 0038 

Cost    $*0.2472 

Mix,  roll  and  cut  out  doughnuts, 
place  on  board  and  let  raise  %  day. 
Makes  about  2  dozen  large  doughnuts 
at  1  cent  each.  I  sometimes  put  a 
prune  in  center,  pinch  the  edges  and 
fry. — Mrs.  F.  W.  Kruse,  131%  East 
Eighteenth  street. 


MENUS   BY  MRS.  TAYLOR. 

School  Lunch — No.   1. 

Cost. 

2  slices  white  bread,  with  sal- 
mon  filling,    (home-canned)  ..$0.0200 

2    slices    nut    bread    with    jam 

(home   made)    0300 

1  banana 0200 

Cost    $0.0700 


Nut    Bread. 

Cost. 

1  c  rye  flour $0.0375 

2  c  whole  flour 0296 

1  c  nuts 1250 

2  c  sour  milk 0126 

iy2    t  soda 0010 

y2    t   salt 0001 

y2    c   molasses 0212 

Wood,   40  minutes    (y2    use) 0170 

Cost    $0.2440 

Mix  and  bake  in  slow  oven  40  min- 
utes.— Mrs.  F.  N.  Taylor,  5511  52d  ave. 
S.  E.,  city. 

School    Lunches — No.   2. 

Cost. 

4    slices   war   bread $0.0400 

Date   filling    0250 

4  peanut  cookies 0080 

1  apple   0100 

Cost    $0.0830 

Peanut  Butter  Cookies. 

Cost. 

1  c    Karo    syrup $0.0400 

2  T  peanut  butter 0060 

1   c   sour  milk 0063 

1  t   soda 0007 

y2    c  water   (boiling) 0000 

2  c  flour 0282 

Wood  fire   (%   use)   40  min 0170 

Total    $0.0982 

Make  a  drop  batter  and  bake  in  a 
quick    oven.      Makes    three    dozen,    or 

3  cents  per  dozen. 

School  Lunch — No.  3. 

Cost. 
2  slices  war  bread $0.0200 

1  T   cheese 0047 

Creamed  with  y2  T  tomato  cat- 
chup     0031 

2  slices  nut  bread 0300 

Vs    lb.   milk  chocolate 0300 

1  apple    0100 

Cost     $0.0978 

— Mrs.   F.  N.  Taylor. 

School  Lunch— No.  4. 

Cost. 

2  slices  war  bread 0200 

Panut   butter  and  raisins 0300 

2  slices  war  bread  with  marma- 
lade      0300 

1  banana    0200 

Cost    $0.1000 

School  Lunch — No.  5. 

Cost. 

2  slices  white  bread  with  meat 
filling    $0.0400 

1  slice  nut  bread 0100 

2  cookies 0100 

1   apple    0100 

Total    $0.0700 

A  good  war  bread  is  made  by  using 
1  cup  rye,  1  cup  whole  wheat,  1  cup 
bran  and  2  cups  white  flour  and  V2 
cup  molasses.  For  a  change,  leave 
out  the  ry  flour  and  use  2  cups  of 
whole  wheat. — Mrs.  F.  N.  Taylor,  5511 
52d  ave.  S.  E. 


244 


TELEGRAM  CONSERVATION  COOK  BOOK. 


Mrs.  Taylor's  prices  are  rather  in- 
definite and  hard  to  obtain,  so  I  will 
print  them  as  she  has  them,  as  they 
are  very  nearly  correct.  The  value  of 
these  lunch  menus  is  more  in  their 
suggestiveness  for  a  variety  in  nour- 
ishing lunches  than  for  the  fractional 
difference  in  cost. 


MENUS    BY    MRS.    SHAND. 
Luncheon  for  School  Children. 

Oat    Cakes. 

Cost. 

1  lb.  oatmeal  (fine  ground) $°-0778 

1/2   t   salt    0001 

%   t  soda 0004 

1  T  Crisco 0087 

Wood  heat,  5  min.  (Mi  use) 0023 

Cost  of  30  cakes $0.0893 

Cost  per  cake,    $0.0030. 

Mix  all  dry  ingredients  thoroughly, 
add  water,  dough  should  be  very  stiff, 
put  on  board  and  knead  into  round 
cake,  then  roll  out  very  thin,  cut  with 
biscuit  cutter  and  bake  in  hot  oven 
5  minutes.   (Will  make  30  cakes.) 

I  always  make  a  ginger  cake  at 
the  same  time  as  the  oat  cakes  as 
there  is  always  about  a  cupful  of 
scraps  left  over  and  it  is  Quite  suit- 
able for  the  cake. 

Ginger  Cake. 

Cost. 

1  egg    (cooking)     $0.0400 

1  cup    flour    0141 

V>  cup  oatmeal  scraps  left  over     .0000 

l"cup  Karo  syrup    0625 

1  t   ginger    008^ 

1  t  cinnamon uubd 

2  c    sour    milk 0032 

%  t  soda 0006 

1  T   Crisco    0204 

Wood   heat,    %    hr.    (V2    use)...      .0204 

Cost    $0.1661 

Melt  Crisco  and  syrup  on  stove,  add 
all  other  dry  ingredients;  mix  thor- 
oughly, add  well  beaten  egg  and  half 
of  milk.  Beat  a  few  minutes;  mix 
soda  in  the  rest  of  the  milk;  add  to 
mixture;  put  in  greased  loaf  pan  and 
bake  30  minutes.  One  slice  cake  costs 

2  cents. 

Raisin   Cookies. 

Cost. 

1   c  oatmeal    $0.0164 

y2    c  flour 0070 

1   T   Crisco    0087 

y2   c  seeded  raisi.n.s 0250 

y2    c   seeded  raisins 0^5U 

It  cinnamon 0083 

1  t  baking  powder    0021 

1  egg  (cooking)    04UU 

V,  c  skimmed  milk n£k 

Wood  heat,  5  min.   (Ms   use) .o023 

Total  cost   $0.1129 

Or  6  cents  per  dozen. 

Mix  dry  ingredients;  add  beaten  egg 
and  milk;  beat  five  minutes.  Drop  on 
ungreased  baking  sheet  by  teaspoon- 
fuls.  Bake  five  minutes  in  hot  oven. 
This  will  make  24  cookies. — Mr:> 
Shand,  805  East  Thirty-sixth  street. 


MENU    BY   MRS.   WRIGHT. 

School  Lunch. 

Cost. 
2  slices    white    bread $0.0044 

1  egg  and  cottolene  to  fry 0540 

2  slices  rye  bread 0038 

Jelly  to  spread 0150 

1  cookie 0100 

1  apple    0100 

$0.0972 
I  can't  tell  you  how  much  I  enjoy 
your  department.  I  thought  I  was 
Hooverizing  until  you  began  talking 
about  cutting  down  and  out  the  tea- 
spoonful  of  sugar  and  butter  we  are 
apt  to  put  in  food  just  to  make  it 
taste  a  little  better — and  we  can  so 
easily  do  without. — Mrs.  H.  H.  Wright, 
419  East  Fifty-second  street  North. 

MENUS    BY    MRS.    GOUGH. 

School    Lunch — No.    l 

Cost. 

2  white  bread  sandwiches  with 
lettuce,  nut  and  celery  fill- 
ing   $0.0300 

1  cupful  jellied  broth 0300 

2  olives    0200 

3  nut   cookies 0150 

1   cupful  milk 0400 

Cost    $0.1350 

Nut   and   Celery   Filling   White   Bread 
Sandwiches. 

Cost. 
Vs  cup  almond  meat $0.0625 

1  cup  celery  hearts 0143 

2  T  salad   dressing 0200 

1  t  salt. 0003 

%   t  pepper 0001 

Price  for  filling $0.0981 

One-half  cupful  almond  meat,  1 
cupful  celery  hearts;  chop  very  fine, 
moisten  with  salad  dressing,  salt  and 
pepper.  Cut  sandwiches  round  or  in 
diamond  shape.  Wrap  in  oiled  paper. 
Jellied  Broth. 
Soak  1  teaspoonful  gelatine  in  1  ta- 
blespoonful  cold  water  for  five  min- 
utes; dissolve  in  tablespoonful  of  boil- 
ing water  and  add  to  1  cup  of  well 
seasoned  (no  onion)  chicken  broth. 
When  cold  beat  lightly  with  a  fork. 

Nut  Cookies. 

Cost. 

%  c  Crisco $0.0694 

y2  c  brown  sugar 0209 

1  egg    0400 

V2    c   milk 0134 

y2  c  New  Orleans  molasses 0212 

y2  t  soda 0003 

y2  c  peanut  butter 0375 

2  c  flour 0282 

1-5  t  salt 0001 

V2  t  cinnamon 0042 

1-3  t  cloves 0027 

Wood  fuel,  40  minutes  (%  use)     .0170 

Cost    $0.2549 

Cream  %  cupful  butter  substitute 
with  y2  cup  brown  sugar  and  1  egg, 
add  V2  cupful  milk  and  V2  cupful  dark 
molasses,   in   which    V2    teaspoonful  of 


OFFICE  LUNCHES. 


245 


soda  has  been  dissolved;  Vz  cupful 
chopped  peanuts.  Sift  together  2  cup- 
fuls  flour,  about  1-5  teaspoonful  salt, 
Vz  teaspoonful  cinnamon,  1-3  tea- 
spoonful  cloves,  add  to  the  above, 
drop  in  greased  pan.  If  rolled  out 
more  flour  will  be  needed. 

Child's    School    Lunch — No.    2. 

Cost. 

2  lettuce  sandwiches $0.0300 

2   stuffed  egg's 070 

2  stalks  celery    005 

1  c  orange  jello 035 

1  square   sponge   cake 015 

Total  cost   $0,155 

Orange  Jello. 

Cost. 

1  envelope  Knox  gelatine $0.0750 

Vz   c  sugar 0209 

1   c  orange  juice  (2  oranges)  .  . .      .0500 

Total  cost   $0.1459 

Soak  one  envelope  Knox  gelatine  in 
half  cup  cold  water,  dissolve  in  two 
cups  boiling  water,  to  which  half  cup 
sugar  has  been  added,  followed  by 
one  cup  thick,  sweet  orange  juice. 


Sponge  Cake. 

.  Cost. 

2   eggs $0.0800 

1  c  sugar 0417 

1  1-3  c  flour 0188 

2  t   baking  powder 0042 

Va   t  salt 0001 

Wood  fuel  to  bake  1  hr.  (%    use)     .0170 

Total  cost   $0.1618 

Beat  till  light  the  yellows  of  two 
eggs;  add  gradually  one  cupful  su- 
gar, one  cupful  hot  water,  the  beaten 
whites  of  two  eggs,  1  1-3  cupfuls 
flour  that  has  been  sifted  several 
times  with  two  level  teaspoonfuls  of 
baking  powder  and  a  pinch  of  salt, 
and  bake  one  hour  in  slow  oven. 

For  the  sponge  cake  Karo  may 
take  the  place  of  sugar.  Cut  chil- 
dren's sandwiches  round  or  diamond 
shape;  wrap  in  oiled  paper.  Use  jelly 
glasses  for  fruits  and  jello  desserts. 
Milk  may  be  had  at  the  nearest  store 
or  carried.  Paper  cups,  plates  and 
napkins  are  handy  for  lunches,  as 
they  can  be  discarded  after  using. 
— Mrs.  Gough,  902  East  Seventh  street 
North,  city. 


Office  Lunches 


MENUS    BY   MRS.    SPENCER. 

Office  Lunch — No.   1. 

(Sandwiches,  Cookies,   Doughnuts  and 
Apples.) 

Cost. 
50.0250 
.1250 
.0042 
.0032 
.0250 
.0150 
.0100 
.0200 


4  slices  whole  wheat  bread..... 
%   lb.  boiled  ham  or  cold  meat 

Vz  t  mustard  (mixed) 

1  t  Worcestershire  sauce 

1  egg  yolk 

2  doughnuts    

4   oatmeal  cookies 

2  apples 


Two  lunches  cost $0.2274 

Each  lunch 1137 

Put  the  ham  or  meat  through  the 
meat  chopper  (using  the  fat),  stir  in 
the  yolk  of  an  egg,  the  mustard  and 
Worcestershire  sauce,  spread  between 
the  slices  of  bread.  This  makes  four 
good-sized  sandwiches. 

Whole  Wheat  Bread. 

Cost. 

1  cake  Fleischmann  yeast $0.0250 

3  c  lukewarm  water 0000 

2  T  brown  sugar 0052 

2    T    lard 0312 

71/2  c  whole  wheat  flour  (2  lbs.)     .1184 

iy3  t  salt 0005 

Gas  to  bake 0220 

3  loaves $0.2023 

Office   Lunch — No.  2. 

(Sardines,  Jelly  Roll,  Bananas.) 

Cost. 

1  can   sardines $0.1000 

Vz  lemon  (juice  of) 0125 

4  slices  bread 0250 

2  ounces  butter 0625 


2  slices  jelly  roll 0500 

2  bananas   0400 

Two  lunches    $0.2900 

Open  the  sardines,  remove  the  skin 
and  bones,  lay  the  fish  on  buttered 
slices  of  .bread,  squeeze  lemon  juice 
over  it  and  lay  another  slice  of  bread 
on  top. 


Jelly  Roll. 


2  eggs  (cooking) 

1   c  sugar. 

1    c    flour 

Va,    t   salt 

1  t  baking  powder. 


Cost. 
.$0.0800 
.  .0417 
.  .0141 
.0001 
.0021 


1  T  compound  to  grease  tin...     .0078 

Gas  to  bake,  20  minutes 0038 

Jelly   (home-made)    0750 

Cost    $0.2246 

Beat  the  yolks  light,  add  sugar,  2 
tablespoonfuls  water,  the  salt,  stir  in 
gradually  flour  sifted  with  baking 
powder,  bake  in  biscuit  tin  well 
greased.  Turn  on  a  damp  towel,  roll 
while  warm. 

Office   Lunch — No.   3. 

(Cheese  Sandwiches,  Ginger  Snaps  and 
Dates.) 

Cost. 

%  lb.  cheese  $0.0750 

1   egg    (cooking) 0400 

1  T  butter 0156 

Vz    t  salt 0002 

Vz   t  mustard 0042 

Vz    t   pepper 0042 

1  T  vinegar 0016 


246 


TELEGRAM  CONSERVATION  COOK  BOOK. 


6  thin  slices  graham  bread 0300 

6  ginger  snaps 0050 

%  package  dates 0500 

Two  lunches  cost $0.2258 

Or  $0.1129  each. 

Take  1  hard-boiled  egg  and  crum- 
ble down  the  yolk;  put  the  butter  in 
and  mix  it  smooth  with  a  spoon;  then 
add  the.  salt,  pepper,  mustard  and 
cheese,  mixing  each  well.  Put  the 
vinegar  in,  and  it  should  be  the  right 
thickness.  Spread  between  .slices  of 
bread.  This  makes  six  small  or  three 
large  sandwiches. — Mrs.  G.  Spencer. 

Ginger  Snaps. 

Cost. 

1    c   graham   flour    $0.0148 

1%   c  flour 0211 

1  c  N.  O.  molasses 0424 

V>    c    Crisco    0694 

l"t    soda    0007 

1   egg    (cooking)     0400 

1  t  ginger UOM 

%  t  salt 0001 

Gas  oven,  30  minutes Ozdo 

5  dozen  ginger  snaps  cost. ..  $0.2203 

Or  4V2c  per  dozen. 

Put  the  Crisco  in  a  warm  place  to 
soften,  stir  the  soda  into  the  mo- 
lasses till  it  is  foamy,  then  add  to  the 
Crisco,  mix  well  next  the  beaten  egg, 
ginger  and  salt,  roll  out  thin,  bake 
in  a  moderate  oven.  This  recipe 
makes  60  excellent  ginger  snaps. — 
Mrs.  G.  Spencer,  1260  East  Davis  st. 
MENU  BY  MRS.  HOWARD. 
Lunch    for    Office    Worker. 

Three  sandwiches;  one  of  minced  or 
thinly  sliced  meat  between  thin  slices 
of  buttered  bread,  one  of  minced  eggs 
or  of  cream  cheese  and  nuts  or 
chopped  ripe  olives,  and  one  of  peanut 
butter   and    honey. 

One  small  jar  of  baked  beans. 

One  or  two  pickles  or  a  few  olives. 

One  or  two  small  cakes  and  a  small 
jar  of  home  canned  fruit  or  an  apple, 
orange   or   banana. 

A  pint  bottle  of  milk  should  be  in- 
cluded in  the  lunch. — Mrs.  Grace  A. 
Howard,   750  Kelly  street,  city. 

(Mrs.  Howard  is  used  to  hearty  ap- 
petites. This  is  more  than  an  office 
worker  would  eat.  Consider  Mrs. 
Spencer's  office  lunches,  which  rather 
go  to  the  other  extreme.) 

MENU  BY  MRS.  BRITTING. 

Office   Lunch. 

Patti    Sandwiches,  Fruit  Cake,  Pears. 

Cost. 
2    large    or   4    small   liver    patti 

sandwiches    $0.0432 

1  large   slice    fruit   cake 0200 

2  Winter  Nellis  pears,   15c  doz.     .0250 

$0.0882 


1  loaf  home-made  bread    $0.0600 

4  slices  of  bread 0250 

Patti   Paste. 

Cost. 
Liver     $0.1000 

2  T  onion    0020 

4  T  duck  fat 0000 

Vz    t   salt    0001 

Pinch  pepper 0001 

Gas,   15  min 0029 

Cost  of  paste   $0.1051 

Fry  liver  in  2  T  duck  or  goose  fat 
left  from  Thanksgiving.  If  not  duck 
or  goose  fat,  use  Crisco  or  bacon  drip- 
ping. Fry  slowly  15  min.  When  cold 
put  through  finest  grinder,  add  2  T 
finely  chopped  onions,  2  T  melted 
duck  fat,  salt  and  pepper.  Mix  well. 
This  is  a  delicious  paste  and  will 
keep  for  some  time  in  a  cool  place. 
Will  spread  about  12  sandwiches. 
Apple   Sauce   Cake. 

Cost. 
1   c   apple   sauce    $0.0200 

1  c  sugar   0417 

2  c  flour    0282 

1   t   baking   powder 0021 

1  T    butter    0156 

1   t    soda    0007 

4   T   boiling  water 0000 

1  c    chopped    nuts    1250 

1  c   seedless    raisins    0500 

Gas,  iy2  hours 0383 

$0.3215 

Mix   apple   sauce,   sugar   and   melted 

butter,  add  flour  into  which  has  been 

sifted    1     t    baking    powder,     dissolve 

1  t  soda  in  4  T  boiling  water.  Mix  all 
together,  add  fruit  and  nuts  last. 
Bake  1,%  hours.  Will  keep  like  any 
fruit  cake.  I  will  try  %  c  Karo  in 
place  of  sugar  next  time.  This  is  a 
splendid  cake  and  very  cheap. — Mrs. 
Maude  Britting,  53  North  Eighteenth 
street. 

MENU   BY   MRS.  KRUSE. 

Office  Lunch. 

Cost. 

2  slices  white  bread   $0.0044 

1  t  butter 0032 

Cold  chicken   (left  over) 0200 

2  slices    rye    bread    0038 

1   T   ground   peanuts 0050 

1  t  mayonnaise  dressing 0100 

4    olives    0100 

1  c  custard  (my  recipe  in  Fri- 
day's paper),  (steamed  cus- 
tard     0350 

Apple    -0100 

$0.1014 
Spread  butter  on  sandwiches  and 
cut  the  cold  chicken  in  bits  for  first 
sandwich;  mix  the  peanuts  and  dress- 
ing and  spread  on  bread  for  second 
sandwich. — Mrs.  F.  W.  Kruse,  131 V2  E. 
Eighteenth   street,   city. 


Let  Dorothy  Dillon  Answer  Your  Questions 
Through  The  Telegram's  Woman's  Page 


LUNCHES    FOR    OUTDOOR    WORKERS 


247 


Lunches  for  Outdoor  Workers 


MENU    BY    MRS.    HOWARD. 
Lunch    for    Manual    Worker. 

Two  sliced  meat  or  minced  fish 
sandwiches. 

One  peanut  butter  and  honey  sand- 
wich. 

One  jar  baked  beans  or  baked  mac- 
aroni  with   cheese. 

One  apple  turnover  or  two  or  three 
small  cakes  and  a  small  jar  of  home- 
canned  fruit. 

One  apple,  orange  or  banana. 

For  the  manual  laborer,  sandwiches 
are  better  and  more  nourishing  if 
made  from  whole  wheat  or  rye  bread, 
instead  of  white. 

If  one  has  a  thermos  bottle,  it  is 
well  to  add  it  to  the  lunch,  filled  with 
hot  coffee. 

Cup  Cakes.  Cost 

V-2.    c    corn    syrup    $0.0313 

1    egg    0400 

Vi  c  Mazola  oil  or  Crisco 0694 

1  c  sweet  milk 0268 

2  c    flour    0296 

iy2    t  baking  powder 0032 

%    t    salt    0001 

1  t  vanilla  extract 0292 

Total    $0.2296 

Mix  sugar  or  syrup  and  oil  together. 
Add  the  egg  'which  has  been  whipped 
very  light,  then  the  milk,  and  extract, 
and,  lastly,  the  flour  in  which  has 
been  mixed  the  baking  powder  and 
salt.  Mix  well,  and  bake  from  15  to 
25   minutes   in   well-oiled  gem   pans. 

If   desired,   a  few  currants   or   rais- 
ins or  a  little  cocoanut  may  be  added. 
Apple  Turnover. 

Roll  pie  dough  into  square  pieces. 
Slice  apples  as  if  for  pie.  Place  in 
the  middle  of  square,  flavor  with  cin- 
namon or  allspice,  sweeten  with  a  lit- 
tle corn  syrup,  and  fold  the  dough 
over,  pinch  firmly  together,  and  bake 
till  well  done. — Mrs.  Grace  A.  Howard, 
750  Kelly  street,  Portland. 

MENU   BY   MRS.   KRUSE. 
Outdoor   Work    Lunch.       Cost 
4  slices  white  bread    $0.0088 

2  hard  boiled  eggs  (chopped 
and  mixed  with  salt  and  pep- 
per and  a  little  butter  spread 
between    bread)     1000 

2  T  butter 0300 

2  slices   rye  bread    0038 

1  T  jam  or  jelly 0150 

1  c  beans 0200 

2  doughnuts    0200 

2-3   pt.   hot  coffee    (in   Thermos 

bottle)    0350 

1  c  prune  sauce 0250 

— Mrs.  F.  W.  Kruse,  131%   East  Eigh- 
teenth street,  city. 

(I  -want  to  thank  Mrs.  Kruse  for 
having  her  recipes  so  exceptionally 
well  written  and  priced  with  abso- 
lute correctness  so  far  as  I  can  esti- 
mate.) 


MENU  BY  MRS.  WILLIAMS. 
Lunch   for  Working   Man. 

Four  slices  home-made  bread  (two 
white  and  two  Graham),  \y2  table- 
spoonfuls  butter,  14  pound  hamburger 
steak  rolled  very  thin  on  a  floured 
board  and  fried  in  y2  tablespoonful 
butter,  seasoned  with  pepper  and  salt; 
two  cookies,  two  pickles,  home-made; 
six  dates,  one  apple. — Mrs.  W.  W. 
Williams,    1411    Rodney   avenue. 

MENU   BY   MRS.   OATFIELD. 

Lunch  for  Man  Working  Outside. 

Cost. 
2  rye  bread,  cheese  sandwiches.$0.0956 

2  whole     wheat     bread     tongue 

and  horseradish  sandwiches..  .1482 
1  raspberry  turnover 0231 

$0.2669 
Rye  Bread. 

Yeast —  Cost. 

1-3   cake   Magic   yeast    (soaked 

in   y2c  water) $0.0027 

1  pint  potato  water 0000 

1   lb.    white   flour 0563 

Sponge — 

Yeast  (above)    0000 

1  c    water 0000 

3  c  white  flour 0423 

Bread — 

Sponge   (as  above) 0000 

1  c  water 0000 

1  T  salt 0008 

1   lb.    rye    flour 0750 

Fuel  (wood)   1  hour 0204 

4    1-lb.    loaves $0.1975 

Or  $0.0493   per   loaf. 

Cost. 

1   T  butter $0.0156 

Cheese,  1-5  lb.  (30c  lb.) 0600 

4  slices   bread    0200 

Cost  of  sandwiches  given  above  $0.0956 

Whole  Wheat   Bread. 

Costs  6  cents  per  loaf  to  make. 

4   slices  bread $0.0200 

1  T  butter 0156 

Boiled  tongue   (about) 1000 

Horseradish   (2  t) 0126 

Cost  of  sandwiches  given  above  $0.1482 
Raspberry  Turnover. 

Cost. 

1  y2   c  flour    $0.0211 

%   c  Crisco 0347 

1-3  t  salt 0001 

1-3   t    baking  powder 0012 

y2   c  water 0000 

Fuel,  gas,   20  minutes 0083 

1   quart  home  fruit  (1-3  used)..      .0500 

Cost  of  5  turnovers $0.1156 

Strain  off  some  of  fruit  juice.  Di- 
vide crust  in  five  parts.  Roll  each 
piece  out.  Pierce  pattern  on  half  used 
for  crust,  place  fruit  on  %,  fold  over, 
moisten  edge.  Crimp  a  border  with 
fingers. — Mrs.  John  Oatfield,  Milwau- 
kie.  Or. 


248 


TELEGRAM  CONSERVATION  COOK  BOOK. 


MENU  BY  MRS.  ROBERTS. 

Lunch  for  Men  Doing  Outdoor  Work. 

Cost. 

Bean  loaf,  2  slices,  about $0.0400 

Raisin  sandwiches,  2  or  3 0600 

Baked  apple,  cocoanut  filling. .  .0300 
Pickles  or  relish  of  some  kind  .0100 
Coffee,  tea  or  cocoa  (hot) 0200 

Total $0.1600 

Bean  Leaf. 

Cost. 

1  lb.  can  beans $0.1500 

Vz   lb.  cheese   (grated) 1500 

%  c  bread  crumbs 0150 

1  T  minced  onion 0010 

1    t   salt 0003 

Vs  t  pepper 0020 

Gas,  20  minutes 0095 

Total    $0.3278 

Put  the  beans  through  meat  grinder 
or  mash  them.  Kidney  beans  may  be 
used,  or  home-made  baked  beans  may 
be  substituted  for  canned  beans.  Stir 
in  the  cheese,  bread  crumbs  and  onion. 
Season  to  taste  with  salt  and  pepper; 
form  into  a  loaf.  Baste  with  2  ta- 
blespoonfuls  of  drippings  and  a  little 
water  occasionally,  as  it  cooks  in  a 
moderate  oven  in  about  20  minutes. 
This   is   fine,  hot  or  cold. 

Baked  Apples  with  Cocoanut. 

Pare  and  core  five  or  six  baking 
apples  and  fill  the  centers  with  co- 
coanut, using  a  teaspoonful  for  each 
apple,  having  soaked  cocoanut  in  a 
little  milk.  Steam  until  soft.  Remove 
carefully  to  a  shallow  dish.  Put  a 
teaspoonful  of  honey  over  each  apple 
and  brown  lightly  in  the  oven. 

Brown  Bread  for  Sandwiches. 

Cost. 

1  c  corn  meal $0.0283 

1  c  whole  wheat  flour 0148 

1     c    graham    cracker    crumbs 

(about)    0300 

%   T  soda 0015 

1  t   salt 0003 

%    c   molasses 0318 

2  c  sour   milk 0126 

Wood  fire,   1%   hours    (Ms    use)     .0306 

Cost  of  recipe $0.1499 

Mix  and  sift  1  cup  corn  meal,  1  cup 
whole  wheat  flour,  1  cup  Graham 
cracker  crumbs,  %  of  a  tablespoonful 
of  soda  and  teaspoonful  of  salt;  add 
%  cup  of  molasses  and  2  cups  sour 
milk;  fill  greased  1-lb.  baking  powder 
boxes  two-thirds  full  of  mixture;  ad- 
just greased  covers  and  tie  down  with 
a  string,  otherwise  the  bread  in  ris- 
ing might  force  off  the  covers;  place 
boxes  on  a  trivet  in  a  kettle  contain- 
ing boiling  water,  allowing  water  to 
come  up  around  molds;  cover  closely 
and  steam  1%  hours,  adding  more 
boiling  water  as  needed;  remove  from 
molds  as  soon  as  taken  from  the  wa- 
ter. See  to  it  that  the  baking  pow- 
der tins  do  not  leak  before  using 
them  for  steaming  brown  bread.     One 


and  one-third  cups  of  sweet  milk  or 
water  may  be  substituted  in  this 
recipe  for  the  sour  milk.  Cut  thin 
slices  for  any  kind  of  sandwich  fill- 
ing.— Mrs.  Roberts. 

Raisin   Sandwiches. 

About  one  tablespoonful  of  chopped 
raisins  for  each  sandwich;  run  raisins 
through  meat  grinder;  add  enough 
cream  or  canned  milk  to  make  a  soft 
paste;  spread  thickly  on  the  brown 
bread.  Of  course  white  bread  may  be 
used. 

Pickles  or  relish  (home-made) 
ought  to  complete  this  lunch,  with  hot 
coffee,  tea  or  cocoa. — Mrs.  W.  S.  Rob- 
erts, 1310  Clay  street. 

MENUS    BY    MRS.    EVANS. 

Mrs.  Evans  says:  We  are  smalx 
farmers  and  my  husband  works  away 
from  home  about  half  the  time,  team- 
ing, so  I  will  give  you  an  idea  of 
what  I  put  in  his  lunch  box. 

Workingman's    Lunch    No.    1. 

V2   pint  milk. 

2  rye  bread  sandwiches  filled  with 
cheese   (home  made.) 

1  square   of   gingerbread. 

1  boiled  egg. 

1  boiled   potato    with   jacket    on. 

1  apple. 

Salt  and   pepper   shaker. 

Workingman's    Lunch    No.    2. 

1  pint  milk. 

2  jam    sandwiches. 

2   buttered   graham   gems. 

%  pint  baked  beans. 

1  small  onion. 

1  tomato. 

Salt  and  pepper  shaker. 

Workingman's    Lunch    No.    3. 

1  pint   milk. 

2  chicken   sandwiches. 
2  rolled  oat  cookies. 

1  cup  apple   sauce. 

1  pickle. 

On  cold  days  I  substitute  one-half 
coffee  mixed  with  the  milk,  flavored 
with  sugar  and  heated.  As  we  pro- 
duce most  all  of  these  articles  on 
the  farm,  I  will  leave  their  commer- 
cial value  to  you. — Yours  truly,  Mrs. 
V.  C.  Evans,  Waluga,  Or. 

MENUS   BY  MRS.   GEOUGH. 
Workingman's  Lunch  No.  1.    Cost. 
4  white  bread   sandwiches,   let- 
tuce   and    sardine    filling $0.0600 

Celerv    hearts    0200 

2   stuffed    eggs    1011 

1  cup   rice   custard    0610 

2  cup    cakes     0324 

Spiced    crabapples    0200 

2  cups  coffee 0300 

$0.2245 
Recipes. 

Sardine  filling  for  lettuce  sand- 
wiches— Remove  the  skin  and  bones 
from  V2  can  sardines,  work  to  a  paste 


LUNCHES    FOR    OUTDOOR    WORKERS 


249 


with  the  yolks  of  2  hard-boiled  eggs, 
salt  and  pepper  and  add  enough  mus- 
tard dressing  to  make  moist  enough 
to  spread. 

Sandwich  Filling  No.  2. 
1   cup   raisins,    y2    cup   nuts,    V2    cup 
dates,  1  tablespoon  brown  sugar.  Put 
through   food  grinder. 

Stuffed  Eggs. 

Cost. 

2   eggs    $0.1000 

1   t  minced  ham   (left  over) 0000 

%  t  salt 0001 

Vs  t  pepper 0010 

Cost  of  2  eggs $0.1011 

Cut  two  hard-boiled  eggs  in  two, 
with  the  yolks  cream  1  t  minced 
ham,  dash  of  salt  and  pepper;  press 
into  the  white  halves,  wrap  in  oiled 
paper. 

Rice  Custard. 

Cost. 

1  egg    $0.0400 

V2    c  milk    0134 

1  t    sugar    0009 

2  T  cooked  rice    0005 

Vs,  t  salt 0001 

Vs   t  cinnamon 0010 

Wood    fire,    15    min.    (V2    use)..      .0051 

$0.0610 

One    egg,    y2    cup   milk,    1    teaspoon 

sugar,    2    teaspoons     cooked     rice,     a 

dash  of  salt  and  cinnamon.  Bake  till 

set  and  brown. 

Cup   Cakes. 

Cost. 

1  T  compound   $0.0078 

V2  c  sugar 0209 

Vz  c  Karo  syrup 0312 

2  egg    whites    0400 

2-3  c  milk 0178 

1   t  flavoring 0292 

1  2-3  c  flour 0235 

2  t  baking  powder    0072 

Wood   fire,  medium    (%    use)..     .0115 

1  dozen  cakes  cost   $0.1891 

Cream  1  tablespoonful  butter,  V2 
cup  sugar,  y2  cup  Karo  syrup,  white 
one  egg,  add  2-3  cup  milk,  beaten 
white  of  1  egg,  1  teaspoonful  flavor- 
ing and  1  2-3  cups  flour,  sifted  sev- 
eral times  with  2  level  teaspoonfuls 
baking  powder  and  bake. 


Working  Man's  Lunch — No.  2. 

Cost. 

rolls,  lettuce  and  meat  filling.  .$0.03 

c  scalloped  hominy 06 

stuffed  pepper 02 

slices  brown  bread 01 

c  apple  butter 02 

c  coffee    .03 

Total  cost  $0.19 

square  raisin  cake 02 


French    Rolls. 

One  cake  yeast  (compressed),  dis- 
solved in  1  cup  water  (lukewarm). 
Add  enough  flour  to  make  a  batter; 
let  stand  till  the  following  cools: 
Three  cupfuls  skimmed  milk,  heated; 
while  hot  add  1  tablespoonful  sugar,  1 
level  tablespoonful  salt,  1  table- 
spoonful butter  or  substitute.  When 
When  cool  add  the  yeast  and  1 
well  beaten  white  of  egg  and  about 
4  or  6  cupfuls  of  flour  to  make  a  soft 
dough.  Let  rise  twice  in  well  greased 
bowl,  roll  out  an  inch  in  thickness; 
cut  in  strips  about  four  inches  long 
and  two  inches  wide;  fold  lightly  into 
shape;  let  rise  in  pan  and  bake  about 
10  minutes. 

Scalloped  Hominy. 

Into  y2  cupful  milk  beat  1  egg,  dash 
of  salt  and  pepper  and  2  tablespoon- 
fuls  cooked  hominy;  bake  till  custard 
is    set    and    brown. 

Canned    Peppers    Stuffed. 

Mix  equal  parts  of  any  chopped  cold 
meat,  or  salmon  with  celery;  season 
and  press  into  the  pepper  shells. 

Raisin   Cake. 

Cost. 

1  c  raisins $0.0500 

1  c  water 0000 

1  c  brown  sugar 0417 

y2   c  compound 0625 

1   egg    0400 

%   c    milk    0134 

1     t  soda 0007 

21/2  c  flour   0353 

%   t  salt 0001 

1   t  cinnamon 0083 

y2   t  cloves    0042 

Wood  fire,  20  min 0139 

Cost  of  cake $0.2701 

Boil  together  1  cupful  raisins  and  1 
cupful  water.  Let  cool.  Cream  1 
cupful  brown  sugar,  y2  cupful  butter 
substitute,  1  egg,  y2  cupful  milk.  Add 
the  raisins  and  water  and  1  level  tea- 
spoonful  soda.  Sift  together  iy2  cup- 
fuls flour,  %  teaspoonful  salt,  1  tea- 
spoonful  cinnamon,  y2  teaspoonful 
cloves.  Add  to  the  above  and  bake 
20  minutes  in  moderate  oven.  Use  bak- 
ing pan  about  10  inches  square.  Cof- 
fee to  be  carried  in  thermos  bottle. — 
Mrs.  Gough,  902  East  Seventh  street 
North,   city. 


Phone  Your  Want  Ads  to  The  Telegram- 
Broadway  200,  A  6701 


Lunches  for  Parties,  Picnics,  etc.,  for  Ten  People 


PARTY    MENU    BY    MRS.    SPENCER. 

Chicken  Rolls. 

Fruit  Salad  with  Pineapple  Dressing. 

Angel  Food.       Pineapple  Sherbet. 

Chicken  Rolls.  Cost 

2-lb.  chicken,  25c  lb $0.5000 

2  T  butter 0312 

2  T  flour 0018 

V4,  t  pepper 0021 

1  t  salt 0003 

%  t  celery  salt 0031 

Gas  to  cook  chicken,  1-3  on...     .0114 

Total    $0.5499 

One    dozen    rolls,    home-made, 

whole  wheat   1200 

Total $0.6699 

Melt  the  butter  and  blend  it  with 
the  flour;  add  gradually  four  cups  of 
chicken  stock;  season  with  the  spices; 
stir  until  smooth.  Chop  the  chicken, 
which  has  been  removed  from  the 
bones;  mix  well;  remove  the  soft 
crumbs  from  crisp  rolls.  Fill  with 
the  prepared  chicken;  place  in  the 
oven  until  hot  and  serve  garnished 
with  parsley  and  olives.  There  is  no 
butter  needed  in  this  recipe  except 
the  two  tablespoonfuls  used  in  the 
filling  for  rolls.  The  crumbs  I  use 
for  a  pudding  or  brown  for  future  use. 

Fruit    Salad.  Cost. 

2  bananas  $0.0416 

2  apples 0200 

2  oranges  (30c  dozen) 0500 

4  slices  pineapple 0400 

Total    $0.1516 

Dressing   for   Salad. 

Cost. 

2  egg  yolks $0.0400 

Vi  c  vinegar 0125 

%     c     pineapple     juice     (from 

above) 0000 

1  T  cornstarch 0002 

1  t  mustard 0083 

%  t  salt ; 0001 

1  head  lettuce 0500 

Gas,   ten   minutes 0019 

Total    $0.1130 

Mix  the  cornstarch,  mustard,  salt 
and  syrup,  then  add  well  beaten  egg 
yolks  and  vinegar,  cook  in  double 
boiler  ten  minutes,  and  add  juice. 
When  cool  pour  over  fruit.  Serve  on 
lettuce  leaves. 

Angel   Food. 

Cost. 

2  eggs,  whites  only $0.0400 

1  cup  milk 0268 

2-3   c  sugar 0278 

1  c  flour 0141 

3  t  baking  powder 0063 

%    t  salt 0001 

Gas,  30  minutes,  low 0127 

Total    $0.1278 


Scald  the  milk  in  double  boiler,  sift 
the  flour  and  baking  powder  four 
times  with  the  sugar  and  salt;  add 
milk,  stirring  as  little  as  possible. 
Add  whites  of  eggs,  beaten  stiff,  bake 
in  slow  oven  in  ungreased  pan.  This 
is  a  delicious  cake  and  is  economical. 
Pineapple    Sherbet.  Coat 

1  can  pineapple  (grated) $0.2500 

%  c  Karo  syrup 0938 

2  lemons    (juice) .0416 

4  eggs  (whites  only) 0800 

3  pints  cold  water .0000 

This  makes  2V2  quarts $0.4654 

Mix    the    pineapple,    syrup,     lemon 

juice  and  water  together,  lastly  the 
whites  of  eggs  beaten  stiff,  freeze  and 
serve  with  angel  food. 

Total    Costs. 

Chicken  rolls $0.6699 

Fruit    2646 

Angel  food 1278 

Pineapple  sherbet   .4654 

Total  cost  to  serve  10  people. $1.5277 

Or  only  15  1-3  cents  each. 
— Mrs.  G.  Spencer,  1360  East  Davis  st. 

PICNIC  LUNCH  BY  MRS.  WILLIAMS. 

Before  one  can  plan  upon  a  picnic 
lunch,  the  time,  the  place  and  the 
company  should  be  given  great  con- 
sideration. In  my  lunch  I  shall  plan 
for  10  adults  off  for  a  day  of  pleasure 
at  some  mountain  stream.  Fish  must 
be  caught  and  can  be  fried  or  roasted 
on  a  wire  before  the  fire.  Three  loaves 
home-made  bread,  V2  pound  butter, 
two  glasses  of  jelly,  one  pint  home- 
made pickles,  one  pint  olives,  two 
quarts  of  baked  beans,  taken  in  the 
pan  in  which  they  were  baked,  and 
this  reheated  in  a  hole  in  the  ground 
where  a  fire  has  been;  two  green  cur- 
rant pies,  two  quarts  potato  salad,  V2 
pint  cream,  1%  cups  extra  fine  ground 
coffee.  Take  also  salt,  pepper  and 
lettuce  leaves  to  cover  paper  plates. 
This  will  keep  your  plate  clean  for 
the  various  courses.  You  will  also 
need  paper  napkins,  sugar,  one  fry- 
ing pan,  one  small  can  Crisco  or  olive 
oil  to  fry  your  fish. 

Coffee  at  a   Picnic. 

Dig  a  hole  in  the  ground  about  six 
to  eight  inches  deep  and  dig  an  open- 
ing to  this  hole  on  one  side  for  a 
draught.  Now  place  some  flat  rocks 
around  the  upper  edge  and  set  a  pail 
half  full  of  water  on  the  stones,  build 
your  fire  and  the  water  will  boil  in 
a  few  minutes.  Have  15  tablespoon- 
fuls coffee  in  a  cheese  cloth  bag,  put 
in  coffee  pot,  pour  on  boiling  water 
and  let  stand  over  the  fire  five  min- 
utes. This  will  make  20  cups  of 
strong  coffee. — Mrs.  W.  W.  Williams, 
1411    Rodney   avenue,    city. 

(Mrs.  Williams  did  not  price  her 
recipes,  so  I  will  not  try  to  do  so.) 


Holiday 


M 


enus 


War  Holiday  Dinner  Menus 


To  Serve  Six  People,  a  "Company  Din- 
ner," for  Not  Over  50  Cents  Each,  or 
$3  for  the  Whole  Dinner. 

Requirements — Every  item,  includ- 
ing- fuel,  must  be  priced,  with  recipes 
for  each  item  of  food  on  the  menu,  ex- 
cept such  things  as  celery,  oranges, 
etc.,  which  are  served  as  they  are, 
without  any  additions  to  their  cost. 
Pickles,  jelly,  etc.,  "put  up"  at  home, 
priced  just  half  what  the  same  amount 
of  the  best  quality  of  that  item  sells 
for  at  your  grocery.  We  require  a 
soup,  a  meat,  with  white  potatoes  and 
at  least  one  other  cooked  vegetable, 
a  salad,  a  dessert,  coffee  and  nuts  or 
fruit.  (No  candies  this  year.)  Please 
remember  above  all  things  that  this 
is  a  War  Thanksgiving,  and  do  not 
use  the  meats  our  government  wants 
conserved,  but  use  any  of  the  meats 
or  meat  substitutes  we  spent  the 
whole  month  of  October  upon.  Pish  or 
sea  food  of  any  kind,  any  kind  of 
wild  game  or  poultry  except  turkey, 
which  we  agreed  not  to  have,  as  too 
expensive.  Why  not  have  some  of 
our   delicious   raisin   brown   bread? 

Challenge  every  item  in  your  old 
standby  recipes  for  sugar  and  fats. 
"Save  the  fats!"  "Save  the  sugar!"  If 
you  can't,  and  use  that  recipe,  look 
up  some  other  recipe  and  make  some- 
thing else  this  year.  We  are  going 
to  have  four  prizes  this  week  on  this 
work. 

Our  First  Prize,  for  the  best  con- 
servation menu,  in  which  each  and 
every  item  of  each  and  every  recipe 
in  the  whole  menu  meets  Mr.  Hoover's 
requests  of  us. 

Second  Prize — For  the  second  best 
menu,  as   in  the   first  prize. 

Third  Prize — For  the  menu  that 
gives  the  most  and  best  food,  with  the 
most  courses  and  little  extras,  for  the 
money. 

Fourth  Prize — For  the  second  best 
menu,  as  in  the  third  prize, 

Our    Menus. 

Here  are  many  holiday  menus,  all 
"good  enough  to  eat,"  cooked  as 
our  experienced  home  cooks  know 
how  to  cook  them  to  beat  the  world. 
A  dainty  and  pampered  appetite  may 
prefer  an  expensive  hotel  dinner,  but 
as  for  me,  and  ninety-nine  men  out  of 
a  hundred  will  agree  with  me,  no 
holiday  dinner  was  ever  so  good 
as  the  one  cooked  by  the  dear 
home  people,  each  item  chosen  to 
please  some  one  of  us  particularly, 
and  every  single  thing  cooked,  fla- 
vored   with    love    and    good    will    for 


the  dear  ones  who  were  to  eat  it.  I 
believe  there  is  a  spiritual  quality  in 
such  food,  that  is  lacking  In  much  of 
our  modern  rushing  life. 

First  Prize — For  the  best  con- 
servation menu,  in  which  each  and 
every  item  of  each  and  every  recipe 
in  the  whole  menu  meets  Mr.  Hoover's 
requests  of  us.  This  was  won  by  Mrs. 
W.  W.  Williams,  1411  Rodney  avenue, 
city,  with  the  following  menu: 

MENU    BY    MRS.   WILLIAMS. 

Cream  of  Clam  Soup  with  Wafers 

Mustard  Pickles  Beet  Relish 

Croppie  Sauted  on  Lettuce 

Roast   Chicken 

Bread  Stuffing  Giblet  Gravy 

Sweet  Peach  Pickles         Currant  Jelly 

White  Potato  Balls 

Baked  Squash,  Stewed  Onions 

Biscuits  Butter 

Apple  Salad  with 

Wafers  Mayonnaise  Dressing 

Oregon  Prune  Pie 
Raspberry  Jello  with  Cream  Dressing 

Small  Cakes 

Nuts  Raisins 

Crystalized   Grapes 

Coffee 

Cream  of  Clam   Soup. 

Cost. 

Carrots,  1  oz $0.0019 

Flour,   1   T 0009 

Onion    0019 

Cabbage  heart 0000 

Celery  tops 0000 

Juice   V2  pint  clams 0200 

Parsley 0000 

Salt,  1  t 0003 

Pepper,   %   t 0010 

Potato  water,  1  cup 0000 

Butter,   1    t 0032 

Milk    0350 

$0.0642 
Put  the  vegetables  through  the  meat 
grinder.  Pour  over  them  1  pint  of 
boiling  water  and  let  boil  till  tender. 
Add  salt  and  pepper.  Strain,  add  one 
cup  potato  jelly.  Drain  your  potatoes 
into  a  dish.  When  well  settled  pour 
off  top  and  use  the  bottom  or  thick 
part  in  your  soup.  One  cup  clam 
juice  that  you  canned  when  clams 
were  15c  a  dozen,  one  dozen  clams  to 
the  quart.  You  may  use  the  minced 
clams  in  croquets  next  day.  Add  1 
cup  boiling  milk,  flour  mixed  in  but- 
ter, and  last  the  minced  parsley.  Let 
come  to  a  boil  and  serve  hot  in  cups. 


WAR    HOLIDAY    DINNER    MENUS. 


253 


Beet   Relish. 

Cost. 

1   large   beet $0.0100 

Baked  in  oven  day  before,  cut 
very  fine,  seasoned  with  vin- 
egar from  mustard  pickles..      .0000 

Six  lettuce  leaves  (garden) 0100 

6    wafers    0120 

$0.0418 
Place    lettuce    leaf    on    small    plate 
lay   on   fish   on   each   plate   with   tea- 
spoonful  of  beet  relish  and  one  wafer. 

Croppie. 

Cost. 
Croppie     caught     in     Columbia 

slough    $0.0000 

1  T  Crisco 0087 

Salt,    %    t 0001 

Pepper,   %  t 0010 

$0.0098 
Roast  Chicken.  Cost 

4  lbs.  chicken    $0.7600 

Dressing — 

2  c  bread  crumbs 0300 

1  t  salt    0003 

Vs    t  pepper    0020 

1  onion    (1-3    c)    0056 

1  t   sage    0083 

2T    butter     0312 

$0.8104 
For  Outside  of  Fowl — 

1  t    salt     0003 

Va    t  pepper    0020 

1  T  flour 0009 

$0.8136 
Moisten  bread  crumbs  and  season- 
ing with  cold  water.  Fill  the  cavity 
in  the  fowl  and  sew  up  with  a  string. 
Place  fowl  in  roasting  pan,  add  one 
cup  hot  water,  cover  the  roasting  pan 
and  let  bake  3  hours.  Make  brown 
gravy  after  taking  up  the  fowl,  using 
the  boiled  and  chopped  giblets  and 
the  stock  they  were   boiled  in. 

Pickles.  Cost 

Sweet   peach    pickles    $0.1000 

Mustard  pickles 0200 

(Both  home  made.) 
Currant  Jelly. 

1    glass    0.0500 

(Made  without  fuel.) 

Potato  Bai»s.  Cost. 

Potato  4  c  mashed    $0.0464 

1  T   butter    0156 

1  t  salt    0003 

V4,    t    .pepper    0020 

1   egg    0500 

V2  c  bread  crumbs 0075 

$0.1218 
Mold  potatoes  into  balls  size  of  egg. 
Dip  in  beaten  egg,  then  in  bread 
crumbs.  Place  on  pan  and  leave  in 
oven  30  minutes  or  until  well 
browned. 

Baked  Squash.  Cost. 

3  lbs.  squash    $0.0600 

1  T   butter    0156 

1  t  salt    0003 

$0.0759 


Stewed    Small    White    Onions. 

Cost. 

iy2  pt $0.0000 

These  onions  I  canned  last  sum- 
mer from  onions  I  had  to  thin  from 
the  onion  bed. 

Biscuit. 

Cost. 

2  c  flour   $0.0282 

2  T  Crusto    0312 

1  t  salt    0003 

2  t  baking  powder 0072 

Milk    0350 

Makes    14    buscuits   for $0.1019 

6  oz.   butter   0963 

Apple   Salad. 

Cost. 

Apples   (red)    '. $0.0360 

Celery   (&   bunch)    0350 

Nuts,   w  ild  filberts    0000 

Take  the  centers  out  of  apples,  chop 
fine.  Chop  the  celery  very  fine.  Put 
the  nuts  through  the  grinder.  Cover 
with  mayonnaise  dressing,  stir  and 
fill  the  apple  shells.  Place  on  lettuce 
leaf  and  serve. 

Mayonnaise    Dressing. 

Cost. 

Yolk   of  1   egg    $0.0250 

Wesson  oil,  %  c 0450 

1  T  vinegar 0016 

Pinch   of   salt   and   pepper,    1    t 

sugar    0009 

$0.1435 
Oregon   Prune    Pie. 

Cost. 

%   c  flour    $0.0105 

%   t  salt    0001 

2T    Crusto     0312 

$0.0418 
Canned—  Cost. 

2  c  fruit   (byproduct.)    $0.0200 

1  sugar    0417 

%  t  seasoning  cinnamon 0020 

$0.0637 
Crust  as  above 0418 

$0.1055 
(Baked  with  open  face  or  no  upper 
crust.) 

Raspberry  Jello. 

Cost. 

1  package  raspberry  Jello $0.0850 

1  pt    water    0000 

$0.0850 
Pour  in  six  jelly  molds  the  day  be- 
fore using. 

Substitute  for  Cream. 

Cost. 

Apple    $0.0150 

Egg,  1  white 0250 

Sugar,    %    cup 0312 

Total     $0.0712 

Grate  the  apple  and  put  it  into  a 
quart  dish.  Put  in  the  white  of  egg 
unbeaten.  Add  sugar.  Beat  with 
spoon  20  minutes.  The  bowl  should 
be  full.  Turn  out  the  Jello  on  pretty 
dishes.  Place  cream  in  a  circle 
around  Jello.     Serve. 


254 


TELEGRAM  CONSERVATION  COOK  BOOK. 


Small   Cakes. 

Cost. 

1  c   sugar    $0.0417 

y2   c    Crusto    0600 

Vz   c    water     0000 

2  t    baking    powder    0042 

1  egg    0500 

2  c  flour    0282 

Vi  t  salt 0001 

1   T  cornstarch 0016 

Total     $0.1858 

6  walnuts  (12  half  meats) 0400 

Total    $0.2258 

Place  %  walnut  on  12  cakes.  Bake. 
6  cakes  for  dinner $0.1129 

Crystallized  Grapes. 

Grapes,  1  pound $0.0750 

To  crystallize — 

1  c   sugar    0417 

2  T  water 0000 

Total $0.1167 

Boil  to  hard  boil  stage.  Pour  over 
fruit  and  nut  meats.  Stir  around  until 
all  are  well  covered.  Set  aside  to  cool. 

I  Coffee. 

Cost. 

iy2   quarts  water   -. $0.0000 

%    lb.  coffee   (32c  per  lb.) 0800 

%   eg-g  shell 0000 

Total $0.0800 

Cream.   1  c  off  of  bottle 0268 

4  T  sugar 0104 

Total $0.1172 

Planned  for  8   cupfuls  of  coffee. 

Summary.  Cost. 

Clam  soup $0.0642 

Beet  relish   0418 

Home-made  mustard  pickles. . .     .0200 

Croppie  fish 0098 

Roast  chicken 8136 

Currant  jelly 0500 

Sweet  peach  pickles 1000 

Potato  balls 1218 

Baked  squash    0759 

Stewed  small  onions 0000 

Biscuit 1019 

Butter   0963 

Apple    salad    with    mayonnaise 

dressing    1435 

Oregon  prune  pie 1055 

Raspberry  Jello 0850 

Substitute  for  cream 0712 

Small  cakes 1129 

Crystallized  grapes 1167 

1   pound  walnuts 1250 

Raisins    1000 

Coffee,  cream  and  sugar 1172 

Total    $2.4525 

3  hours  wood 1020 

Total  cost $2.5545 

It  is  not  fair  to  charge  full  cost  of 
wood  to  cooking,  as  I  use  the  range 
to  heat  lower  floor  at  home. — Mrs.  W. 
W.  Williams,  1411  Rodney  avenue. 


Second  Prize. 

For  the  second  best  menu,  as  in  tho 
first  prize.  This  was  won  with  the 
following 

MENU  BY  MRS.  METZGER. 

Vegetable  Soup. 

Celery.  Saltines.  Picalilli. 

Creamed  Salmon  with  Turkish  Pilau. 

Roast  Chicken  with  Brown  Gravy. 

Bread  Dressing. 

Cranberry  Sauce. 

Baked  Potatoes  with  Cheese. 

Creamed  Cauliflower. 

White  Bread.         Raisin  Brown  Bread. 

Butter. 

Banana  and  Walnut  Salad. 

Apple  Pie  with  Whipped  Cream. 

Stuffed  Dates.         Coffee. 


Vegetable  Soup. 

Cost. 

2  c  carrots,  diced $0.0300 

1  c  onions,  diced 0250 

1  c  potatoes,  diced 0125 

2  c  cabbage,  diced 0188 

1  c  turnips,  diced 0125 

1  c  tomatoes,  diced 0267 

2  t  salt 0006 

3  quarts  water 0000 

2  hours  very  low  gas  simmer- 
ing)     0080 

4  quarts  soup  cost $0.1341 

One  quart  costs  3%  cents  and  1 
cupful   less   than   1   cent. 

Prepare  and  dice  all  of  the  above 
vegetables.  Put  in  a  kettle  and  cook 
slowly;  it  may  be  cheaper  to  buy  the 
canned  beans. 

The  above  recipe  with  a  salad 
makes  a  complete  meal,  hence  is  very 
economical.  One  cupful  costs  1  cent, 
six  cupfuls  cost  6  cents. — Mrs.  Taylor. 

Steamed   Salmon    with   Turkish   Pilau. 

Cost. 
2-lb.  salmon $0.3000 

1  T  salt 0008 

Vz   c  rice 0156 

2  c  stock 0500 

1  c  strained  tomato 0267 

%    t  salt 0002 

y8   t  pepper 0010 

Parsley  to  garnish 0000 

Gas  to  steam  salmon,  30  min.  .      .0057 
Gas  to  cook  rice,  30  minutes. .     .0057 

Serves  6  people $0.4057 

About  6  2-3c  per  portion 0676 

Rub  the  salmon  with  salt,  and 
steam  until  tender.  Cook  the  rice  in 
the  stock.  When  all  is  absorbed  add 
the  tomato.     Add  the  salt  to  the  rice 


The  Greatest  Editorial  Page  in  the  Northwest- 
The  Evening  Telegram 


WAR    HOLIDAY    DINNER    MENUS. 


255 


while  cooking-,  and  the  pepper  with 
the  tomato.  Lift  the  salmon  to  the 
serving  platter.  Heap  the  rice  about 
it  and  garnish  with  parsley.  Since  we 
have  chicken  for  the  main  meat  dish, 
I  think  that  half  portions  would  be 
plenty.     Six  half  portions  cost  $0.2028. 

Roast  Chicken.  Cost. 

4-lb.    chicken    $1.0000 

1  T  salt,  to  rub  over 0008 

1  T  flour,  to  thicken  gravy 0009 

Dressing:. 

2-3  loaf  stale  bread,  cut  fine..     .0333 

1  T  chopped  onion 0010 

1   t  salt.. 0003 

Va    t   pepper 0010 

%   t  sage 0020 

Warm  water  to  moisten 0000 

Total    $1.0393 

Mix  the  dressing  thoroughly  and 
stuff  the  prepared  chicken.  Roast 
tender  in  a  covered  roaster,  then  take 
off  the  cover  and  brown  before  serv- 
ing. Garnish  with  parsley.  Thicken 
the  drippings  in  the  roaster,  adding 
a  little  water  if  needed,  and  serve  the 
gravy   separately. 

Cranberry   Sauce. 

Cranberries   $0.0500 

1  c  sugar 0417 

Enough  for  six $0.0917 

Baked    Potatoes    With    Cheese. 

6  medium  potatoes,   3   lbs $0.0600 

1  t  salt    0003 

Y8    t    pepper 0010 

V2   c  milk    0134 

6  t  grated  cheese 0096 

$0.0843 
Bake  6  medium  sized,  smooth,  po- 
tatoes, and  when  mealy  slice  off  one 
side.  Scoop  out  and  mash  the  po- 
tato. Replace  in  the  shells.  Sprinkle 
1  t  grated  cheese  on  top  of  each  and 
return  to  the  oven  for  10  minutes,  be- 
fore serving. 

Creamed  Cauliflower. 

Cost. 

1  head    cauliflower $0.1000 

2  T  salt 0016 

1  pt.  milk 0535 

1  T  flour 0009 

1   T  butter    0156 

Gas,   simmering   y2   hr 0020 

Cost    $0.1726 

Cut  all  the  waste  from  the  cauli- 
flower and  lay  head  downward  in 
cold  salt  water  for  one  hour  to  make 
sure  there  are  no  snails  or  -worms  in 
the  vegetable.  Put  the  cauliflower  on 
to  cook  in  boiling  water  with  one  ta- 
blespoonful  of  salt;  boil  from  25  to 
30  minutes;  drain;  take  one  pint  of 
milk,  thicken  with  one  tablespoonful 
of  flour  stirred  smooth  in  a  little 
milk,  add  one  tablespoonful  of  butter; 
pour  over  cauliflower  and  serve. — 
Mrs.  Spencer. 


Adding   1    t    salt   to    season   the 

white  sauce  this  recipe  costs.  $0.1726 

1  t   salt 0003 

$0.1729 
Raisin  Brown  Bread. 
Here    is    the    brown    bread,    add    the 
raisins  extra. 

Cost. 

2  c    cornmeal $0.0566 

1  c  flour 0145 

1  c  sweet  milk 0268 

1  c  sour  milk 0063 

Vz    c   molasses 0242 

y2    t    soda 0010 

1   t   baking   powder 0036 

1    T    lard 0088 

1  t  lard  for  greasing 0029 

Wood  fire,  3  hrs.    (1-3  use) 0286 

Cost  of  bread    $0.1733 

2-3    c   raisins 0500 

2  loaves  cost   $0.2233 

1  loaf  costs 1116 

Turn    into    greased    baking    powder 

cans    and    steam     three     hours     while 

cooking. 

Banana  and  Walnut  Salad. 

Cost. 

3  bananas   (large),   25c  doz $0.0624 

%  c  walnut  meats,  30c  lb 0625 

1  c  salad  dressing  (homemade)     .0743 

Cost  to   serve   6   persons $0.1992 

Or  3%  cents  each. 

Slice  the  bananas  lengthwise  and 
place  them  on  lettuce  leaves.  Put 
a  tablespoonful  of  dressing  over  each 
and  sprinkle  over  with  chopped  nuts 
(the  same  salad  dressing  as  I  used 
on  Minnehaha  salad). — Mrs.  G.  Spen- 
cer. 

Mayonnaise  Dressing. 

Cost. 

1  c  Wesson  oil   $0.0906 

1    ee-sr        0400 

1    t   salt 0003 

1  t  mustard    0083 

V2    t    paprika 0062 

2  T  vinegar wssi 

Total    $0.1486 

Mix  dry  ingredients,   add   egg,   then 

vinegar    and    oil    alternately,    beating 

vigorously  with   egg  beater. — Mrs.   G. 

Spencer. 

Salad  costs   $0.1992 

1  head  lettuce    (3  for  10c) 0333 

1-3  c  of  mayonnaise  dressing.  .      .0495 

Salad  total    $0.2820 

Apple  Pie.  Cos£a 

2  c  flour    $°-°282 

2-3  c  Crisco 0925 

%    t    salt 0001 

%    c  cold  water 0000 

6   medium   apples 0400 

i/2    c   sugar 0Z08 

%    t    cinnamon oozu 

Cost    $0.1836 

Whipping   Cream 1000 

1  T  sugar 002b 

$0.2862 
Will  make  a  large,  deep  pie,   easily 
cut  into  6   good  portions. 


256 


TELEGRAM  CONSERVATION  COOK  BOOK. 


Coffee. 

1-6  lb.   (12  T)  coffee  at  30c  lb.. $0.0500 

Cream    0500 

12  t  sugar 0108 

Cost $0.1108 

Stuffed   Dates. 

Cost. 

i/2  package  dates  (12) $0.0750 

V4,   lb.  nuts  to  stuff 0625 

Powdered  sugar  to  roll 0052 

$0.1427 
Total    Costs. 

Vegetable    Soups    $0.0600 

6    saltines    0240 

Home    canned    picallili 0500 

Celery    hearts    1000 

Steamed    salmon   with   Turkish 

Pilau    2028 

Roast  chicken  with    gravy    and 

dressing    1.0393 

Cranberry  sauce 0917 

Baked  potatoes  with  cheese...      .0843 

Creamed  cauliflower 1729 

V2   loaf  white  bread 0500 

1  small  loaf  raisin  brown  bread     .1116 

Butter    1000 

Banana  and   walnut   salad 2820 

Apple   pie  with  whipped   cream     .2862 

Coffee,    1-6    lb 0500 

Sugar,    12    t    0108 

Cream    0500 

Stuffed   dates    1427 

Wood  heat,  3  hrs 0058 

Parsley   to    garnish   meat 0000 

Total     $2.9941 

— Mrs.  W.   E.  Metzger,   929   Pacific  st. 


Third  Prize — For  the  menu  that 
gives  the  most  and  best  food,  with 
the  most  courses  and  little  extras,  for 
the  money,  was  won  by  the  following 

MENU    BY    MRS.    RINGO. 

Consomme  a  la  Royale  Croutons. 

Celery.  Mixed  Sweet  Pickles. 

Chicken    en    Casserole    Giblet    Gravy. 

Mashed  Potatoes.  Scalloped  Corn. 

Currant  Jelly. 

Prune  Salad  Whipped  Cream  Dressing. 

Saltines. 

Mock  Lemon  Pie. 

Raisins.         Coffee.         Mixed  Nuts. 


Consomme    a    la    Royale. 

Cost. 

1  egg    $0.0400 

6  c    stock    1200 

1  t   salt    0003 

V2   t  onion  juice 0001 

V2   t  pepper 0041 

Gas,  oven  15  min.   (M>  use) 0032 

$0.1677 


Beat  egg  and  add  salt,  pepper  and 
onion  juice.  Pour  into  small  cup  and 
place  in  pan  of  hot  water  and  cook 
until  set.  Turn  out  and  cut  into  dice 
and  serve  in  the  hot  stock.  Croutons 
are  made  by  toasting  stale  bread  cut 
into  cubes. 

Chieken  en  Casserole.  Cost 

4  lbs.    hen    $1.0000 

1  T  flour 0009 

1/2    c    lard    0750 

1  t  salt    0003 

Gas  to  fry   y2  hour 0057 

1  c   milk    0268 

1  c  water    0000 

Gas  2  hours  in  oven 0510 

Cost  to  serve  six $1.1597 

Or  19  1-3  cents  each. 

After  washing  and  drawing  the  hen, 
joint  it,  roll  in  the  flour  and  fry  a 
golden  brown,  salt  it.  Put  the  re- 
maining drippings  away  for  gravy 
next  day.  Place  the  pieces  of  chicken 
in  a  casserole  or  baking  dish,  pour 
the  milk  over  and  add  water,  if  nec- 
essary, to  cover.  Simmer  in  oven  two 
hours  and  serve  in  same  dish.  There 
will  be  gravy  from  the  milk,  to  which 
add   the   cooked,   chopped   giblets. 

Mashed  Potatoes.  Cost. 

3  lbs.   potatoes    $0.0600 

2  t   salt    0006 

1/2  c  whole  milk 0134 

Gas,    15    min 0029 

$0.0769 
Sealloped   Corn. 

Cost. 
1  can   corn    $0.1500 

4  crackers    0160 

%    c  rich  milk    0134 

1  t   salt    0003 

14    t    pepper 0020 

Cost     $0.1817 

Put  the  corn, seasoning  and  crushed 
cracker  crumbs  in  a  baking  dish  and 
pour  the  milk  over  top.  This  is  baked 
in  the  oven  with  the  chicken  and 
takes  no  extra  fuel. 

Prune  Salad. 

Cost. 

%    lb    Oregon    prunes $0.0375 

%    c  nut  meats 0312 

1  head  lettuce 0500 

Cost   $0.1187 

Wash  and  soak  prunes  until  tender. 
Pit  and  stuff  with  walnuts.  Shred  the 
lettuce.  Make  a  nest  and  put  even 
number  of  prunes  in.  Serve  on  indi- 
vidual plates  with  dressing  and  pass 
saltines. 

Whipped    Cream    Dressing. 

Cost 

%    c   cream,   whipped $0.0500 

iy2   T  sugar 0039 

1  T  lemon  juice    0125 

%   t  mustard    0041 

$0.0705 
Whip    the    cream    stiff    and    fold    in 
other  ingredients. 


WAR    HOLIDAY    DINNER    MENUS. 


257 


Mock    Lemon    Pie. 

Cost. 

3  apples     $0.0300 

1   lemon    (juice  and  rind) 0250 

1  c   sugar    0417 

1   egg    0400 

1  T    butter    0156 

$0.1523 

Slice  the  apples,   beat  the  egg  well, 

pour   it   over   the   apples.    Sprinkle    on 

the   sugar.    Melt   the   butter   and   pour 

over   top  of  all. 

Pie  Crust. 

Cost. 

1V2   c  flour    $0.0211 

V2    c    Crisco    0694 

1  t  salt    0003 

Water    to    mix    0000 

$0.0908 
.1523 

Total    $0.2431 

Cut  the  Crisco  into  the  flour  that 
has  been  sifted  with  the  salt.  Make 
into  top  and  bottom  crust.  This  is 
baked  at  the  same  time  the  chicken 
is,   also. 

Totals.  Cost. 

Consomme $0.1677 

Croutons    0150 

Chicken    1.1597 

Potatoes   0769 

Corn    1817 

Salad    1892 

Pie 2431 

Saltines    1000 

Jelly   (home-made)    0500 

Pickles  0750 

Celery 050C 

Bread,    Vz    loaf    0300 

Butter     0938 

Raisins    1500 

Coffee    0500 

Cream     0500 

Nuts    2500 

$2.9321 
— Mrs.  J.  L.  Ringo,  790  East  Ankenv 
street,   city. 


Fourth  Prize — For  the  second  best 
menu,  as  in  the  third  prize,  was  won 
with  a  special  commendation  for  the 
small  amount  of  butter  used  in  her 
recipes   by   the    following 

MENU  BY   MRS.  ROBERTS. 

Clam  Nectar 

Salted  Wafers  Pickles 

Panned    Chicken 

Mashed  potatoes,   creamed  cauliflower 

Cranberry   and   raisin   jelly 

Mock    shrimp      salad,    boiled    dressing 

Pumpkin    caramel 

Salted   wafers  Cheese 

Coffee 


Clam    Nectar. 

Cost. 

3  lbs.  little  neck  clams $0.1500 

1   quart   milk 1300 

1   oz.   butter    0312 

Gas   oven,    20    minutes    0085 

$0.3197 
Wash  clams  in  two  or  three  waters 
to  remove  all  sand,  put  in  pan,  add  Vz 
cup  of  boiling  water,  cover  closely, 
bake  15  or  20  minutes.  When  all  are 
opened  let  cool,  cut  off  necks,  remov- 
ing the  meat  and  all  the  liquid,  heat 
quart  of  milk  to  the  boiling  point, 
add  the  clams  and  liquid,  let  come 
just  to  a  boil,  serve  in  cups  or  soup 
plates  with  a  small  piece  of  butter 
added  the  very  last  thing.  Salted 
wafers,   two  for  each  person. 

Panned  Chicken. 

Cost. 

5  lb.  hen,  25c  lb $1.2500 

Vz  c  canned  milk,  12%c  per  can     .0625 

V2    c   flour    0070 

1  T  salt 0008 

%    t   pepper    0020 

Gas   2   hours   in   oven    0510 

$1.3733 
Get  a  nice  fat  hen  (yellow  meat), 
weighing  about  5  lbs.,  clean  thor- 
oughly, dissect  and  flatten  as  for  fry- 
ing,, sprinkle  with  salt  and  pepper, 
dredge  with  flour,  sear  in  hot  drip- 
pings, add  one  pint  of  boiling 
water,  turn  all  into  a  roasting  pan, 
dot  with  pieces  of  fat  from  chicken, 
cover  closely,  bake  in  slow  oven  two 
hours.  Don't  have  less  than  1%  cups 
of  liquid  remaining  when  finished 
cooking.  When  ready  to  serve  remove 
chicken  to  hot  platter,  thicken  liquor 
with  two  tablespoonfuls  of  flour. 
When  boiling  add  V2  cup  of  canned 
milk,  keep  hot,  but  don't  boil.  Strain 
and  you  will  have  a  smooth,  rich 
gravy.  Pour  a  little  over  chicken, 
garnish  with  parsley. 

Mashed  Potatoes. 

Cost. 

3  lbs.  potatoes $0.0600 

1   T.   of  salt    0008 

Vz    c   canned   milk    0625 

Gas    0035 

$0.1268 
Peel  and  cut  in  small  pieces  3  lbs. 
potatoes.  Cover  with  boiling  water, 
add  salt,  boil  till  tender,  drain,  dry, 
mash.  Add  V2  cup  canned  milk  and 
beat   to   a   cream. 

Creamed  Cauliflower. 

Cost. 

V2  cup  canned  milk   $0.0625 

1  cauliflower  (wash  well) 1500 

1  T  salt 0007 

Gas 0023 

$0.2156 

•  Cut  the  cauliflower  in  not  too  small 

pieces,      put     in   boiling  water,      cook 

about     20     minutes,     or     until    tender, 


258 


TELEGRAM  CONSERVATION  COOK  BOOK. 


drain  off,  save  the  water,  keep  hot. 
When  ready  to  serve  add  %  cup  of 
canned  milk,  heat  but  don't  boil. 

Cranberry  and   Raisin  Jelly. 

Cost. 

1  quart  cranberries $0.2000 

V2  lb.   raisins 0750 

1  c  sugar 0417 

1V2  c  water  0000 

Gas    20    minutes 0023 

$0.3190 
Wash  the  cranberries  and  pick  over 
carefully.  Cook  with  the  raisins  in 
1%  cups  of  water  until  they  are  soft, 
about  10  minutes.  Rub  through  a  fine 
sieve,  add  1  cup  of  sugar,  boil  10  min- 
utes, pour  into  a  mold,  which  has  been 
dipped  in  cold  water  and  set  aside  to 
harden.  When  ready  to  serve  turn 
out  onto  a  round,  flat  dish.  Decorate 
with  sprigs  of  holly  or  a  wreath  of 
cranberry  and  sprigs  of  parsley. 

Mock   Shrimp   Salad.  Cost. 

1  large  head  lettuce $0.0500 

2  large  carrots    0200 

1  small  onion 0100 

2  celery  hearts   0300 

$0.1100 
Crisp  head  lettuce  in  cold  water, 
drain  and  dry,  using  outside  leaves 
to  serve  salad  on.  Shred  lettuce,  mince 
1  onion,  grate  2  large  carrots,  cut  cel- 
ery hearts  into  small  pieces.  Put  all 
but  the  carrots  in  cold  water  until 
ready  to  mix,  then  drain  in  a  wire 
basket  or  a  coarse  towel  and  shake 
out  all  the  wate:.  Mix  carrots  and 
all  with  boiled  dressing.  Toss  with  a 
fork   and   serve   immediately. 

Boiled    Dressing-.  Cost 

1  t  flour $0.0003 

1    egg. 0400 

V4,  c  vinegar 0062 

1  T  sugar   0026 

2  T  Coleman's  mustard,  dry   .  .  .      .0076 

Pinch    salt    0001 

A  few  grains  red  pepper 0001 

\i   c   water    0000 

Gas,   5   min    0050 

$0.0619 
One  egg  well  beaten,  add  dry  in- 
gredients, mix  flour  and  mustard  in 
one-quarter  cup  of  water,  heat  vine- 
gar to  boiling,  mix  all  together  and 
cook  three  minutes.  Cool  and  mix  as 
directed. 

Pumpkin   Caramel.  Cost. 

1   c   milk $0.0268 

1    egg    0400 

1  T  flour 0009 

1  T  vanilla 0875 

1  c  brown  sugar 0417 

1  R  c  strained  pumpkin 0300 

Total $0.2269 


Beat  1  egg  separately,  mix  the  yolk 
with  1  tablespoonful  flour,  ,1  table- 
spoonful  vanilla,  1  cup  of  brown  su- 
gar, a  pinch  of  salt  and  1  cupful  of 
canned  pumpkin;  heat  milk  (one  cup), 
add  all  to  heated  milk  and  cook  two 
or  three  minutes.  Pour  into  serving 
cups  or  steamed  glasses;  beat  the 
whites  of  egg,  mix  1  teaspoonful  of 
powdered  sugar  and  spread  over  the 
caramel  in  the  glasses;  decorate  with 
cherries  or  nuts. 

Cheese  Delight. 

Cost. 

Nuts $0.0500 

Cheese    1500 

Catchup 0200 

Total    $0.2200 

Mash  a  small  piece  of  cheese,  add 
4  tablespoonfuls  catchup  (home- 
made) ;  when  thoroughly  blended  roll 
into  small  balls,  roll  in  boiled  dress- 
ing and  then  in  chopped  nuts;  make  a 
small  incision  in  each,  using  a  tooth- 
pick, and  insert  strips  of  green  pep- 
per to  represent  stems;  arrange  two 
or  three  in  small  nests  of  crisp  let- 
tuce, serve  salted  wafers  with  these 
and  black  coffee.  I  hope  some  of  you 
will  try  this  menu.  I  am  sure  your 
guests  or  family  will  thank  you. 

I  use  canned  milk  in  cooking,  as  it 
takes  the  place  of  butter  and  is 
cheaper;  also  imparts  a  flavor  the 
other  milk  doesn't  give. 

Detail   of   Cost. 

Cost. 

Clam  nectar  $0.3197 

Panned  chicken   1.3733 

Mashed  potatoes 1268 

Creamed  cauliflower 2156 

Cranberry  and  raisin  jelly 3190 

Mock  shrimp  salad 1100 

Salad   dressing    0619 

Pumpkin  caramel 2269 

Cheese    delight    2200 

Bread    .0600 

Butter   0936 

Coffee    0500 

Sugar    0078 

Total    $3.1846 

Cheese  delight  omitted 2200 

Total  cost $2.9646 

—Mrs.  W.  S.  Roberts,  1310  Clay  street. 

(Mrs.  Roberts'  recipes  cost  a  little 
more  than  she  figured,  so  we  have  to 
leave  out  her  cheese  delight,  but  I'm 
absolutely  sure  that  it  is  the  best 
thing  that  could  happen  to  the  people 
who  are  to  eat  all  those  other  deli- 
cious things  she  cooks,  as  we  don't 
want  to  kill  our  friends  by  kindness, 
but  let  them  stop  in  time  so  they 
"will  live  to  eat  another  day.") 


The  Telegram  Sent  by  Mail  for  50c  Per  Month, 
$2.75  for  Six  Months  and  $5  for  Twelve  Months 


WAR    HOLIDAY    DINNER    MENUS. 


MENU   BY   MRS.  WELCH. 

Vegetable  Soup. 
Mock  Turkey  with  Dressing. 
Cranberry  Sauce. 
Sweet  Potatoes  au  Caramel. 

Mashed  Potatoes. 

Creamed  Little  Onions. 

Bread.  Butter. 

Apple  and  Celery  Salad. 

Pumpkin  Pie. 

Walnuts.  Raisins.  Coffee. 


Mrs.  Welch  says:  Herewith  is  my 
Holiday  menu,  as  per  your  re- 
quest. My  mock  turkey  was  Mrs.  W. 
S.  Roberts'  recipe  and  price  as  given. 
A  few  of  the  walnuts  are  to  be 
chopped  and  put  on  the  salad  when 
ready  to  serve,  which  is  put  on  indi- 
vidual dishes  and  served  from  lettuce 
leaves.     I  will  enclose  recipes  for: 


Mashed  Potatoes. 

Cost. 

3  lbs.   potatoes $0.0600 

1  T  salt 0008 

M    t  pepper 0008 

%    c   milk 0134 

1  T  butter 0156 

Gas,   20  minutes 0038 

Total    $0.0957 

Sweet  Potatoes  an  Caramel. 

Cost. 

2  lbs.  sweet  potatoes  (boiled) .  .$0.0800 

2   T   flour 0018 

2   T  cinnamon 0166 

4  T  butter 0624 

4   T   sugar 0104 

Gas  for  cooking 0038 

Baked  at  time  with  roast. . .  .$0.17  50 
Cut  the  potatoes  in  long  strips;  lay 
in  a  baking  dish  that  can  be  sent  to 
the  table,  dredging  with  flour  and 
cinnamon.  Dot  with  the  butter  cut  in 
bits;  sprinkle  with  the  sugar  and 
pour  over  all  a  cup  of  hot  water.  Bake 
till  brown. 


Vegetable  Soap. 

Cost. 

Soup  bone $0.1000 

1   c   tomatoes 0332 

1  carrot 0083 

1  onion    0020 

1  slice  cabbage  (or  1  stalk  cel- 
ery)     0071 

2  potatoes 0100 

Vz   c  rolled  oats 0250 

Parsley   0000 

Gas  simmer,  5  hours 0200 

2 %  quarts  or  10  cups $0.2056 

Six  cups  cost 1234 

Mock   Turkey   and   Dressing. 

Cost. 
4  or  5  lbs.  veal,  loin  or  leg,  at 

15c  lb $0.7500 

%   lb.  bacon 1100 

1  t  salt 0003 

%  t  pepper 0010 

1   lemon 0200 

1  t  sage 0083 

3  onions  (lc) 0250 

1  c  milk  for  gravy 0268 

1   T  flour 0009 

1  quart  water 0000 

Gas  for  2  hours 0228 

Total    $0.9651 

Rub  meat  on  all  sides  with  salt  and 
pepper  and  a  very  little  sugar.  Pour 
over  the  juice  of  one  lemon,  dredge 
well  with  flour,  cover  with  the  sliced 
onions,  put  strips  of  bacon  on  top  and 
add  the  water.  Don't  let  it  get  dry; 
keep  adding  hot  water  so  as  to  have 
a  cup  or  so  remaining  when  finished. 
Make  a  plain  bread  dressing  seasoned 
with  onion  and  sage,  salt  and  pepper 
to  taste.  Set  in  pan  with  roast  the 
last  half  hour  and  baste  with  gravy. 
The  roast  should  be  cooked  tender  in 
about  two  hours.  Add  one  cup  milk 
to  gravy  and  thicken. — Mrs.  W.  S. 
Roberts. 


Creamed   Little   Onions. 

Cost. 

2   lbs.  onions $0.0666 

1  pt.   milk    j, 0535 

1  T  butter 0156 

%   t  salt 0001 

%    t  pepper 0021 

1  t  flour    0009 

Gas.   45   min.  ., 0085 

Cost   $0.1473 

Boil  the  onions  till  tender.  Make  a 
cream  sauce  of  the  butter,  flour  and 
milk,  and  pour  over  them.  Season 
with  salt  and  pepper. 

Bread. 

Cost. 

2  T  sugar    $0.0052 

1  T  salt 0008 

2  mashed  potatoes 0100 

1  qt.  potato  water 0000 

3  qts.  flour 1689 

1  yeast  cake 0100 

Gas,   45   min -0220 

Cost  for  4  loaves $0.2169 

Or  $0.0542  each. 

Make  sponge  at  supper  time  of  the 
potatoes,  salt,  sugar,  potato  water; 
add  yeast  cake  when  lukewarm  and 
about  one  quart  of  flour.  Beat  thor- 
oughly. In  the  morning  add  the  re- 
mainder of  the  flour  and  mix  well; 
let  double  in  bulk;  mix  down  once, 
then  when  it  is  again  light  make  into 
four  loaves;  let  double  in  bulk,  and 
bake   45   minutes. 

Holiday  Salad. 

Cost. 

2  c  celery  hearts    $0.0800 

2  c  nice  tart  apples 0500 

Cost    $0.1300 

Chop  just  before  serving. 


26'J 


TELEGRAM  CONSERVATION  COOK  BOOK. 


Salad  Dressing-. 

Cost. 

2   egg  yolks   (1  egg) $0.0500 

2-3  c  sugar 0278 

1  T  flour 0009 

1   t  mustard 0083 

1   t  salt 0003 

1   c  vinegar 0250 

1   T  butter 0156 

Gas,   15   min 0028 

Cost    $0.1279 

Half   quantity    0639 

Salad    dressing    0639 

Salad   1300 

Lettuce   leaves 0100 

Top  milk 0200 

Gas  to  cook 0028 

Total  cost $0.2267 

Mix  all  dry  ingredients;  add  the  egg 
yolks  and  beat  thoroughly;  lastly  add 
vinegar  and  butter,  and  cook  until 
thick  in  double  boiler.  Thin  with 
cream  when  ready  to  use. 

Cranberry   Sauce. 

Cost. 

1  qt.    cranberries    $0.1500 

2  c  sugar 0834 

1     pt.  water 0000 

Gas,  about  40  min 0016 

Cost    $0.2380 

Wash  berries,  then  put  on  fire  with 
water,  in  a  covered  saucepan;  let  sim- 
mer until  each  one  bursts  open;  then 
remove  the  cover;  add  the  sugar  and 
let  all.  boil  about  20  minutes  without 
the  cover.  Do  not  stir  from  the 
first. 

Crust  for  3  Pies   (6  Crusts). 

Cost. 
1  c  lard    $0.1500 

3  c  flour 0432 

1  t  salt 0003 

Water  to  moisten 0000 

Total    $0.1935 

One  crust  costs  $0.0322. 

Pumpkin  Pie. 

Cost. 
I14   c  pumpkin    (from  garden)  .$0.0000 

2  eggs 1000 

V2   c  sugar 0208 

V2   t  cinnamon 0041 

y2    t  nutmeg 0065 

14   t  salt 0001 

1  c  milk 0268 

1  crust    0322 

Bake  with  roast $0.1905 

(I  think  the  pumpkin   should  have 

been  priced.) 

When    serving,    a    little    sweetened 

and  flavored  whipped  cream  on  each 

portion    of    pie    would    give    a    result 

both  unusual  and  delicious. 

Cost  of  Menu. 

Cost. 

Vegetable  soup    $0.1234 

Mock  turkey  and  dressing 9651 

Mashed   potatoes 0957 

Sweet  potatoes  au  caramel 1750 

Creamed   little  onions 1473 

Apple  and  celery  salad 2267 


Cranberry  sauce 2380 

1     loaf  bread 0542 

3   oz.  butter 0938 

Pumpkin  pie 1905 

Walnuts    2500 

Fancy  raisins 2500 

1-6  lb.  coffee 0500 

Top  milk  of  1  quart 0500 

Sugar,   3    T 0078 

$3.0670 
Less  nuts 0700 

$2.9970 
— Mrs,  Lulu  M.  Welch. 

(If  we  use  cranberries  we  must 
have  sugar  to  sweeten  them,  but  why 
not  substitute  some  of  our  delicious 
uncooked  loganberry  jam — which  we 
made  before  Mr.  Hoover  asked  us  to 
"save  the  sweets" — or  better  yet,  ap- 
ple jelly  made  by  boiling  down  apple 
juice  until  it  jellies,  without  a  parti- 
cle of  sugar.  It  is  just  as  tart  and 
delicious  as  the  cranberry,  and  a 
change  is  always  welcome.  Don't 
have  cranberry  sauce  this  year.) 


MENU  BY  MRS.  MINARD. 

Bouillon. 

Ripe   Olives       Celery 

Roast    Pork,    with    Brown    Gravy 

Baked  Clear  Apples 

Mashed   Potatoes        Stewed   Tomatoes 

Bread       Butter 

Lettuce  Salad,  with  Cheese  Balls 

Pumpkin   Pie,   with   Mocked   Whipped 

Cream 

Raisins.  Nuts  Coffee 


Bouillon.  Cost. 

1  lb.  lean  beef $0.1250 

2  T  minced  carrots 0020 

Tops  of  celery  used  on  table..      .0000 

1  onion    0010 

2  T  minced  potatoes 0012 

1  T  minced  turnips 0008 

Parsley  in  garden 0000 

1  bay  leaf 0001 

1  T  salt 0008 

%  tpepper 0040 

$0.1341 
(Let   meat    and    vegetables    simmer 
about  2%   hours.    Strain  and  let  cool, 
take  off  fat  and  heat  as  needed.     Sea- 
son as  liked.) 

Ripe  olives   $0.1000 

Y2    pkg.   saltines    0750 

Bunch  celery  hearts 1000 

Roast  Pork. 

Cost. 

3  lbs.  loin  pork  $0.9000 

Flour       for       thickening       and 

dredging    0009 

Salt,  about  2  T 0016 

Pepper,  %  T 0040 

$0.9065 


HOLIDAY    MENUS 


261 


Masked   Potatoes. 

Cost. 

3  lbs.  potatoes $0.0600 

1  c  milk 0268 

1  t  salt 0003 

Vs  t  white  pepper 0010 

$0.0881 

Stewed  Tomatoes. 

Cost. 

2  lbs.  tomatoes  (fresh)   $0.1000 

1  t  salt   0003 

%  t  pepper 0010 

1  T  butter 0156 

$0.1169 

Bread   and    Butter. 

Cost. 

Loaf  home-made  bread   $0.0600 

%  lb.  butter •      -1250 

$0.1850 

Baked  Clear  Apples. 

Cost. 

6  large  red  apples   $0.0600 

1  t  butter    0032 

6  T  sugar    0156 

1  T  raisins 00d0 

1  c    sugar    for    syrup    to    pour 

over  apples    0417 

$0.1235 
Peel  and  core  and  cut  into  halves. 
Put  in  glass  baking  dish  (or  any 
kind).  Place  a  raisin,  tablespoonful 
sugar  and  dot  of  butter  in  each  space. 
Pour  over  about  %  cup  boiling  water 
and  bake  about  15  or  20  minutes. 
Meanwhile  take  peelings,  wash  well, 
cover  with  cold  water  and  cook  until 
tender.  Strain,  take  about  half  as 
much  sugar  as  juice,  cook  until  rather 
thick  and  pour  over  apples.  Makes  a 
delicious  dish  to  serve  with  meat. 

Lettuce   Salad  Witk  Frenck  Dressing. 

Cost. 

2  heads  lettuce   $0.0500 

1  T  minced  onion 0010 

Vs  t  white  pepper 0010 

Vz  t  salt 0015 

3  T  Wesson  oil 0171 

1  T  vinegar    0016 

$0.0722 

Ckeese  Balls. 

Cost. 

1  c  grated  cheese   $0.0750 

1  T  tomato  catchup 0125 

%  t  salt  to  taste 0001 

$0.0876 
Mix    well    together    and    form    into 

small  balls  and  serve  on  plates  with 

salad. 

For  salad  take  crisp  part  of  heads, 

cut  into  shreds  and  pour  on  dressing. 

Let   stand   on   ice   or   in   a   cool   place 

about  five  minutes  and  serve. 


Pumpkin  Pie. 

Crust  for  bottom  of  pie. 

Cost. 

%   c  flour    $0.0036 

Little  salt 0001 

2  T  compound 0156 

Total    $0.0193 

Little  cold  water  to  roll  out. 

Pumpkin   Filling  for  Pie. 

Cost. 

1  c  mashed  pumpkin $0.0250 

1  R  t  flour 0002 

1  egg  (cooking)    0400 

%  c  brown  sugar 0300 

xk  t  ginger 0020 

%   t  cinnamon 0040 

%   t  allspice 0020 

%  t  salt 0001 

1  c  milk 0268 

Total   $0.1301 

Mock   Cream. 

Cost. 

1  ripe  banana $0.0250 

1  white  of  esg  (fresh)   (Y2  egg)      .0250 

Total $0.0500 

Slice    a    banana    and    beat   with    the 

white  of  egg  until  smooth.    Add  little 

sugar  if  liked. 

Total   Cost. 

Bouillon    $0.1339 

Ripe  olives 1000 

Celery    1000 

Roast  pork  with  brown  gravy.      .9065 

Mashed  potatoes 0881 

Stewed   tomatoes    1169 

Baked    clear    apples    1235 

Bread      0600 

Butter     1250 

Lettuce  salad  with  cheese  balls     .1598 
Pumpkin        pie        with        mock 

whipped  cream 1994 

Raisins     1500 

Nuts       2500 

Coffee       0500 

Cream    for    coffee    off    of    milk 

used   for   cooking. 

Sugar  for  coffee   V2   c 0208 

Heat     for     cooking    everything 

about  three  hours  with  wood 

heat     1020 


Minard,    1236 


$2.6609 
Division 


—Mrs.    H.    H, 
street,  city. 

(The  first  menu  that  has  been  so 
well  inside  the  limit,  but  I  wish  you 
had  not  used  pork,  Mrs.   Minard.) 


For  Straight-Prom-the-Shoulder  Editorials  Read 
The  Telegram's  Editorial  Page 


o,;j 


TELEGRAM  CONSERVATION  COOK  BOOK. 


MENU,   BY  MARY   MORRISON. 

Vegetable  Soup,   Salted  Wafers. 

Dill  pickles.  Celery. 

Roast  Duck  with  Celery  Dressing. 

Giblet  Gravy.  Grape  Jelly. 

Mashed   Potatoes.        Boiled   Carrots. 

Baked   Squash. 

Whole  Wheat  Bread.  Butter. 

Combination  Vegetable  Salad  with 

Sour   Cream   Dressing. 

Cheese   Wafers. 

Apple  Pie  with  Cheese.  Ice  Cream. 

Oranges.     Bananas.     Mixed  Nuts. 

Coffee. 


Vegetable    Soup. 

Cost. 

2  c  carrots,  diced $0.0300 

1  c  onions,  diced 0250 

1  c  potatoes,  diced 0125 

2  c  cabbage,    diced 0188 

1  c  turnips,  diced 0125 

1  c  tomatoes,  diced 0267 

2  t  salt 0006 

3  quarts  water 0000 

2  hours  very  low  gas   (simmer- 
ing)     0080 

4  quarts  soup  cost $0.1341 

1  quart  costs  3%  cents  and  1  cupful 
less  than  1  cent. 

Prepare  and  dice  all  of  the  above 
vegetables.  Put  in  a  kettle  and  add 
the  salt  and  water.  Cook  over  a  low 
fire   for  two  hours. 

Cost  for   6    $0.0488 

12  salted  crackers 0480 

Total    $0.0968 

Roast  Duck,  Celery  Dressing. 

Cost. 
3-lb.    duck    $0.7500 

1  T  salt 0008 

2  c  bread,  8  oz 0300 

1  c  celery,  diced 0143 

%   c  onion,  chopped 0083 

%   t  salt 0001 

1  T   butter    0156 

2  T  flour 0018 

Gas   oven    0318 

Top  burner,  5  minutes 0009 

To   serve   6 $0.8536 

Pick,  singe,  scrub  and  clean  duck 
carefully.  Save  out  giblets  for  use  in 
gravy.  Moisten  bread  crumbs  with 
water,  add  other  ingredients  of  dress- 
ing in  order  named,  mixing  thorough- 
ly. Stuff  the  inside  of  duck  and  sew 
skin  up  carefully,  tie  wings  across 
breast  and  tie  neck.  Rub  over  with 
salt  and  put  in  roasting  pan  in  very 
hot  oven.  Within  a  half  hour  the 
duck  should  be  a  dark  brown  all  over 
and  enough  liquid  have  come  out  into 
pan  to  use  for  basting.  Cover  and 
cook  with  medium  heat  for  next 
three-quarters  hour  or  until  meat  is 
well  done  and  tender.  Remove  to  a 
hot  platter  and  make  the  gravy  by 
adding     the     giblets,    previously     cut 


small  and  boiled  down  tender,  to- 
gether with  water  in  which  they  were 
cooked  to  the  browned  liquid  in  roast- 
ing pan.  Thicken  with  flour  and 
pour  on  platter  with  duck.  Sprinkle 
over  with  chopped  parsley  just  before 
serving. 

Mashed    Potatoes.  Cost. 

3  lbs.  potatoes $0.0600 

1  T  butter 0156 

2  t  salt 0006 

%    cup   milk 0134 

Gas,  15  min 0027 

Cost $0.0923 

Pare  potatoes,  add  salt,  boil,  drain, 
mash  thoroughly,  add  butter  and 
milk,  beating  in  carefully.  Pile  on 
serving  dish  and  dot  with  little  of 
butter  reserved  for  the  purpose. 
Brown  slightly  in  oven. 

Baked    Squash.  Cost. 

Piece  of  Hubbard  squash $0.0500 

1  t  salt 0003 

1   t  butter    0032 

$0.0535 
Wash  the  squash  carefully.  Sprin- 
kle with  salt  and  rub  with  slightly 
melted  butter.  Bake  in  oven  one  hour 
or  until  tender  clear  through  to  the 
rind.  Cut  into  suitable  sizes  for  serv- 
ing. Have  omitted  cost  of  cooking  as 
it  will  be  in  oven  same  time  as  duck. 

To    Cook    Carrots. 

Cost. 

3  c  sliced  carrots $0.0450 

1  T  butter 0156 

1/2  t  salt 0001 

1  t  sugar : 0009 

Parsley 0000 

Gas,  1  hour 0114 

Serves  six  at  a  cost  of $0.0730 

Slice  carrots,  cover  with  cold  water, 
add  salt  and  sugar,  let  come  to  a  boil, 
then  cook  slowly  for  an  hour  or  until 
carrots  are  easily  broken  and  water 
is  nearly  all  out.  Add  butter  and 
serve  garnished  with  chopped  parsley. 
Watch  very  carefully  during  latter 
part  of  cooking,  as  the  sugar  renders 
the  carrots  easily  scorched. 

White  turnips,  diced,  may  be  cooked 
in  the  same  way  at  practically  the 
same   cost. 

It  should  be  remembered  that  all 
such  vegetables  need  soaking  for  at 
least  two  hours  in  cold  water  before 
cooking. — Mary  T.  Morrison,  752  Mont- 
gomery drive. 

Wholewheat    Bread.  Cost 

1   cake   compressed   yeast $0.0083 

2%   pts.   lukewarm   water 0000 

1  qt.  white  flour 0563 

2  qts.    graham    or    wholewheat 
flour 1184 

2  R  t  salt 0012 

4  R  t  sugar 0072 

Gas  to  bake  10  minutes 0199 

Four  loaves  cost $0.2113 

Coast  per  loaf,   5^4    cents. 

Each   loaf   weighing   1%    pounds. 


HOLIDAY    MENUS 


263 


Put  yeast  in  the  water,  adding  su- 
gar, and  let  dissolve.  Stir  in  the 
white  flour  and  beat  until  quite 
smooth.  Add  brown  flour  and  salt. 
The  dough  should  be  not  so  stiff  as 
for  white  bread.  Turn  out  on  board 
and  knead,  adding  from  time  to  time 
enough  white  flour  to  keep  from 
sticking  to  board.  Let  rise  until  light. 
Turn  out  and  cut  in  four  equal  parts. 
Knead  into  proper  shape  and  place 
in  pans  and  let  rise  until  light.  Bake 
35    or   40    minutes   in    gas    oven. 

Combination    Vegetable    Salad. 

Cost. 

1  head  lettuce   $0.0500 

1  dozen  radishes 0200 

V2  can  French  peas 1000 

Tomatoes,    3    medium 0400 

Total    $0.2100 

Salad  Dressing. 

Cost. 

y2    cup  thick  sour  cream $0.0750 

3  T  Wesson  oil 0171 

1  T  vinegar 0016 

i/2    t    salt 0001 

1  t  sugar 0009 

Va,  t  white  pepper 0021 

Va  t  paprika •     -0015 

Cost  of  dressing $0.0983 

Vegetables   -2100 

Total  cost  for  6  is $0.3083 

Or  5  cents  each. 

This  salad  dressing  is  delicious  and 
serves  as  a  very  useful  way  of  using 
up  a  little  cream  which  may  have 
soured.  The  bowl  should  be  rubbed 
with  a  piece  of  onion,  then  the  ingre- 
dients added,  in  order  named,  thor- 
oughly mixing  with  egg  beater. 

Lettuce  must  be  washed  and  thor- 
oughly dried,  kept  in  cool  place  to 
become  crisp.  Radishes  are  washed 
and  sliced.  Tomatoes  peeled  carefully 
without  the  use  of  hot  water  to  con- 
serve their  flavor.  Arrange  peas  in  a 
mound  of  lettuce  leaves,  arrange  to- 
matoes, sliced,  around  peas  and  gar- 
nish the  whole  with  sliced  radishes. 
Pour  on  dressing  just  before  serving. 
■ — Dr.  B.  M.  Wickstrom. 

Cost. 
Apple   pie    $0.1196 

(There   are   no   directions   for   mak- 
ing the  pie,  though  the  cost  was  evi- 
dently carefully  worked  out.) 
Cheese    0750 

Cost  oi  Menu.  Cost. 

Vegetable  soup   $0.0968 

Celery    0500 

Duck  with  dressing  and  gravy     .8536 

Salad  and  dressing 3083 

Crackers  for  soup  and  salad...      .0750 

Bread,    Vz   loaf 0262 

Butter,  1-5  lb 1000 

Potatoes,    3   lbs.    (cooked) 0923 

Carrots    0730 

Squash    0535 

Cheese,  %  lb 0750 

Dill  pickles,  home  made 0500 

Grape  jelly,  home  made 0500 


Apple    pie    1196 

Coffee    0370 

Sugar    0104 

Cream    0750 

Ice  Cream,  1  pt 2500 

Oranges,    %   doz.   40c 2000 

Bananas,   %  doz.  at  15c 0750 

1  lb.  mixed  nuts 3000 

$2.9707 
— Mary  G.  Morrison,  752  Montgomery 
drive,  city. 


MENU,  BY  MRS.  ABLE. 

Cream  of  Onion  Soup. 
Apple   and   Celery   Salad. 

Mixed    Pickles. 

Roast  Chicken. 
Bread  Stuffing.  Giblet  Sauce. 

Cranberry  Jelly. 

Creamed    Potatoes.  Hot   Slaw-. 

Sweet  Corn  (New  England  Style). 

Sago   Pudding.  Pumpkin   Pie. 

Biscuits.  Butter. 

Stuffed  Dates. 

Coffee.  Cream. 


Cream  of  Onion  Soup. 

Cost. 
6  medium-sized  onions,  sliced.  .$0.0600 

1  green   pepper  chopped 0100 

2  cups    scalded    milk    05^4 

2    T    butter 0312 

V2  t  salt 0002 

4  T  flour UUrfb 

Few   grains   cayenne    0003 

Salted  wafers    0500 

1  egg  yolk   -O250 

Cost  for  6  people   $0.2327 

Cost  for  1  person,  $0.0387. 

Cook  onion  and  pepper  in  two  table- 
spoonfuls  butter  for  five  minutes 
without  browning;  add  one  quart 
water,  cook  until  onions  are  soft 
(about  40  minutes.)  Rub  through  a 
sieve,  make  a  paste  of  flour,  add 
scalded  milk,  stirring  constantly; 
combine  mixture;  add  salt,  cayenne 
and  egg.  Heat  to  boiling;  serve  very 
hot  with  crisp  salt  crackers. 

Roast  Chicken.  Cost. 

5  lb.  hen  at  20c  lb $1-99R? 

1%  tsalt 0004 

1/2  t  pepper 004. 

2  T    flour    0018 

2  c  boiling  water    .uuuu 

Cost  for   6  persons    $1.0064 

Cost  for  one    1676 

Dress,  clean  and  stuff.  Place  in 
dripping  pan;  sprinkle  with  salt  and 
pepper.  Dredge  with  flour,  add  one 
cup  of  boiling  water.  After  first  30 
minutes  baste  often.  Add  more  water 
when  necessary.  Cook  until  tender; 
brown. 


264 


TELEGRAM  CONSERVATION  COOK  BOOK. 


Stuffing.  Cost 

1   stale   loaf  of  bread $0.0400 

U  t  pepper 0021 

1  t  salt 0003 

%    t  sage    0021 

1    medium-sized   onion 0100 

%    c   boiling  water    0000 

For   6  persons    $0.0545 

For  one  person 0091 

Break  bread  in  small  pieces;  season 
with  pepper,  salt,  sage  and  one  me- 
dium-sized onion,  finely  chopped.  Mix 
well,  and  add  %  cup  of  boiling-  water. 
Then  stuff  hen. 

Giblet   Sauce.  Cost 

5   T  drippings    $0.0000 

5  T    flour    0045 

3  c    of   stock    0000 

For  6  people $0.0045 

For  one  person 0007 

Take  hen  from  pan,  leaving  only 
5  T  fat;  add  5  T  flour,  stir  to  a 
smooth  paste  and  brown  richly.  Then 
pour  slowly  three  cups  of  stock  (in 
which  the  neck  and  giblets  were 
cooked),  bring  to  a  boiling  point,  and 
season  to  taste.  Chop  giblets  very 
fine  and  reheat  in  sauce. 

Creamed    Potatoes.  Cost 

4  lbs.  potatoes $0.0800 

1   t  salt    0Q03 

1-3   c  cream    0200 

1   T   butter    0156 

Cost    for    6    persons    $0.0159 

Cost  for  one  person,   $0.0026. 
Boil   potatoes    as    usual.      Drain,    let 
stand  on  range  a  few  minutes,  mash, 
add   cream   and   butter  and  beat  to  a 
snowy  cream. 

Corn — New  England  Style.        Cost 

1  can  corn $0.1250 

1   egg  yolk 0250 

Vz  t  sugar 0013 

1    t  salt    0003 

Vs    t  pepper    0197 

1    T    butter    0156 

1  c  scalded  milk 0262 

Cost  for  6  persons $0.1944 

Cost  for  one  person,  $0.0322. 

Biscuits.  Cost. 

2  c  flour    $0.0282 

1   t   salt    0003 

3  t  baking  powder 0108 

%    c   milk    0197 

1%    T  shortening 0234 

$0.0824 
Sift  dry  ingredients  together,  add 
shortening,  mix  well  with  finger  tips, 
add  milk,  roll  out  V2  inch  thick,  cut 
with  small  biscuit  cutter.  Bake  15  to 
20  minutes. 

One  can  corn;  add  one  egg  yolk, 
slightly  beaten,  one  T  sugar,  one  t 
salt,  one-eighth  t  pepper,  one  T  but- 
ter  and    one    cup    scalded    milk. 

Turn  into  buttered  baking  dish  or 
individual  ramekins  and  bake  in  a 
slow  oven  until  cold. 


Hot  Slaw. 

Cost. 

Vz  head  white  cabbage $0.0500 

V4,  c  hot  vinegar 0060 

V4,    c  hot  water 0000 

2  T  butter 0312 

Vz    t    salt    0001 

Vs    t   pepper    0010 

Vz   t  mustard 0014 

2   egg  yolks    0500 

Cost   for   six   persons    $0.1397 

Cost  for  one  person  $0.0232. 
Shave  cabbage  very  fine;  serve 
with  this  dressing:  Slightly  beaten 
egg  yolks,  add  %  of  the  hot  water 
and  vinegar,  slowly  beating,  two  T 
butter,  salt,  mustard  and  pepper.  Cook 
in  double  boiler  until  it  thickens,  add 
the  cabbage  and  heat  thoroughly. 
(Two  tablespoonfuls  of  sugar  may  be 
added.) 

Cranberry  Jelly. 

Cost. 

1  qt.    cranberries    $0.1250 

%   c  boiling  water 0000 

lVz    c   sugar    0619 

Cost  for  six  persons $0.1869 

Cost  for  one  person  $0.0311. 
Pick  and  wash  one  quart  of  cran- 
berries. Add  94  cup  boiling  water; 
boil  20  minutes.  Rub  through  sieve. 
Add  sugar,  cook  five  minutes.  Turn 
into   cold   wet  mold. 

Apple  and  Celery  Salad. 

Cost. 

2  c  finely  chopped  celery $0.0286 

4  apples 0400 

Vz    lemon    0084 

Cost  for  six  persons $0.0770 

Cost  for  one  person 0120 

Peel  and  cut  into  small  pieces. 
Marinate  the  apples  with  1  T  lemon 
juice.  Mix  well  to  prevent  discolora- 
tion. Cut  celery  quite  fine  and  mix 
with  apples,  then  add  mayonnaise. 
Serve  with  a  lettuce  leaf. 

Mayonnaise. 

Cost. 

1  c  Wesson  oil   $0.0906 

1  egg  yolk    0250 

1  t  salt 0003 

1  t  mustard 0083 

Vz  t  paprika 0062 

2  T  vinegar 0032 

Cost  for  six  persons $0.1336 

Cost  for  one  person 0222 

Mix  dry  ingredients,  add  egg;  then 
add  vinegar  and  oil  alternately,  beat- 
ing- vigorously  with  egg  beater. 

Sago   Pudding. 

Cost. 

3  T  sago    $0.0100 

lVz  c  boiling  water 0000 

Vs   t  salt 0001 

1  c  milk 0262 

1-3  c  sugar 0156 

1   egg    0500 

1  c  whipped  cream 1000 

1  T  sugar 0026 

Cost  for  six  persons $0.2045 


HOLIDAY    MENUS 


265 


Cost  for  one  person 0341 

Wash  sago,  pour  over  this  one  and 
one-half  cups  boiling-  water,  add  pinch 
of  salt,  let  cook  slowly  (stirring  con- 
stantly), until  clear.  Add  milk  and 
sugar  and  then  remove  from  fire.  Add 
slightly  beaten  egg,  then  one  tea- 
spoon lemon  extract.  Place  in  indi- 
vidual dishes,  chill,  add  whipped 
cream. 

Pumpkin  Pie. 

Cost. 

1%    lbs.   pumpkin    $0.0500 

2  T  flour 0018 

1  c  sugar 0419 

y2  t  lemon  extract 0150 

%   t  ginger 0042 

V2  t  salt 0002 

%   t  cinnamon 0021 

1  egg,  slightly  beaten 0500 

1 V2  c  milk 0393 

%    c  flour 0100 

14    t  salt 0001 

1  T  Compound 0078 

For  six  persons   $0.2222 

For  one  person 0370 

Mix  ingredients  in  the  order  given. 
Turn  into  pastry  lined  pie  pan.  Crust 
(%  cup  flour,  %-t  salt,  1  tablespoon 
compound.) 

Bake  in  a  hot  oven  about  five  min- 
utes to  set  pastry.  Then  bake  slowly 
25   minutes. 

Stuffed    Dates. 

Cost. 

%    lb.    dates    $0.1250 

Vi  lb.  walnuts 0500 

1  T  sugar,  powdered 0026 

Cost   for   six   persons    $0.1776 

Cost    for    one    person    0296 

Remove   stones   from    dates.       Chop 

nuts   fine.    Stuff  and   roll   in  powdered 

sugar. 

Cost. 
Cream  for    coffee    from    milk.  . 

Coffee    $0.0225 

Butter    1000 

Pickles 0500 

Detail  of  Cost. 

Total 
Costs. 

Cream   of  onion  soup    $0.2327 

Roast  chicken    1.0064 

Stuffing    0545 

Giblet    sauce    0045 

Creamed    potatoes    1159 

Corn    1944 

Hot   slaw    1357 

Cranberry    jelly    1860 

Apple  and  celery  salad 0070 

Mayonnaise    1336 

Sago    pudding    2045 

Pumpkin   pie    2222 

Pickles    0500 

Biscuits     0824 

Butter    (3   oz.    6  T.)    0938 

Coffee  for  9  at  30c 0378 

Cream   for  coffee    0400 

Sugar  for  coffee    (3  T) 0078 

Stuffed  dates 1776 

Wood  fuel,  2  hours 0680 

Total   cost    $2,985 

—Mrs.  W.  R.  Able. 


MENU,  BY  MRS.  LINDQUIST. 

Tomato  Soup 

Salted  Wafers       Celery 

Stewed  Chicken,   with   Rice 

Loganberry  Jam       Sour  Pickles 

Steamed    Potatoes        Steamed    Squash 

Creamed  Cabbage 

Bread       Butter 

Banana  Salad 

Crackers        Cheese 

Steamed  Graham  Pudding,  with  Grape 

Juice    Sauce 

Raisins  Apples  Oranges 

Nuts       Coffee 


Entered  as  a  conservation  menu.  No 
butter  used  in  cooking.  Less  than  5 
cents  worth  of  sugar  for  entire  meal. 
Very  little  white  flour  used.  Fruits 
and  vegetables  given  a  prominent 
place. 

Tomato   Soup. 

Cost. 

1  can  tomatoes   $0.1800 

2  T  Wesson  oil   0.114 

1  T  flour 0009 

1/2  t  salt •      -0001 

$0.1924 

Mash  and  strain  tomatoes,  heat;  mix 

oil,  flour  and  salt;  stir  into  tomatoes, 

stirring     until     they     boil.     Serve     at 

once. 

Stewed  Chicken  With  Rice. 

Cost. 
3-lb.   hen    $0.7500 

3  t  salt    0009 

6  lb.  onions 0167 

2  T  flour 0018 

1  c  dry  rice 0454 

Fir  wood  heat,  3  hrs 1224 

$0.9372 

This  full  cost  covers  preparation  of 

entire   dinner   as   all   cooking  planned 

below  may  be  done  while  chicken  is 

stewing. 

Select  a  plump  fat  hen  if  possible. 
Clean  carefully,  cut  in  pieces.  The 
breast  should  be  made  into  four 
pieces  so  that,  with  the  wings,  a  piece 
of  white  meat  may  be  served  each  of 
six  people.  The  two  pieces  of  back, 
legs,  thighs  and  neck  with  the  jib- 
lets  will  allow  sufficient  of  the  dark 
meat  for  each.  Cover  chicken  with 
water,  should  be  about  two  quarts; 
add  onions  and  1  tablespoonful  salt; 
bring  to  a  boil  and  keep  boiling  mod- 
erately until  perfectly  tender;  add  re- 
mainder of  salt,  the  rice  and  flour  to 
thicken. 

The  washed  rice  should  be  put  into 
kettle  of  rapidly  boiling  water  and 
kept  boiling  for  a  half  hour  or  until 
tender  and  fluffy,  then  drained  care- 
fully before   adding  to  chicken. 


266 


TELEGRAM  CONSERVATION  COOK  BOOK. 


Potatoes  and  Squash.  ~      . 

3  lbs.  white  potatoes $0.0600 

Piece  of  Hubbard  squash 0500 

2  t  salt 0006 

$0.1106 
Place  the  pared  potatoes  and  the 
cleaned  squash  cut  in  pieces  in  steam- 
el  over  kettle  of  boiling-  water  (in 
which  pudding-  is  to  be  cooking). 
Steam  y2  hour  or  until  perfectly  ten- 
der. Salt  should  be  sprinkled  over 
vegetables  when  they  are  arranged  in 
steamer  before  starting  to  cook. 

Creamed  Cabbage.  Cost 

1    head   cabbage    $0.0500 

1   t    (scant)    salt 0003 

1  cup  milk    0268 

1  T  Wesson  oil 0057 

$0.0828 
Chop  cabbage,  cover  with  cold 
water,  bring  to  a  boil  and  keep  boil- 
ing moderately  for  one  hour  in  un- 
covered kettle.  Drain  thoroughly, 
Add  milk  and  let  set  on  back  of  stove 
to  simmer  very  gently  for  one-half 
hour.  Add  oil  a  few  minutes  before 
serving. 

Banana    Salad. 

Cost. 

Lettuce    $0.0500 

Bananas,  V2  doz 0750 

Peanuts    0200 

French  dressing 0260 

$0.1710 
Arrange  split  bananas  on  lettuce 
leaves,  sprinkle  with  chopped  peanuts 
and  pour  over  dressing  just  before 
serving.  This  salad  must  of  course 
be  arranged  on  individual  salad 
plates. 

Graham  Podding. 

Cost. 

Vo   cup  molasses    $0.0212 

%    cup  milk    $..      .0134 

4  T  Wesson   oil 0228 

1  egg  (48c  doz) 0400 

1 V2  c  graham  flour 0222 

1%    t  baking  powder 0031 

1 V2   t  salt    0004 

12  c  raisins   .  .  . 0250 

$0.1481 

Steam    2%    hours. 

To  the  oil  add  milk,  molasses  and 
egg,  well  beaten,  then  the  flour,  bak- 
ing powder  and  salt  sifted  together 
thoroughly,  lastly  the  raisins  (seed- 
less). Turn  into  mold  and  steam  \y2 
hours.    Serve  with  following: 

Grape  Juice  Sauce. 
1  c  grape  juice  (home-made) .  .$0.0500 

4  T  Wesson  oil 0228 

%    c   sugar    0208 

$0.0936 


Cost. 

Tomato   soup    $0.1924 

Salted  wafers 0300 

Sour  pickles   (home-made) 0500 

Stewed  chicken  with  rice 9372 

Steamed  potatoes    0603 

Steamed  squash    0503 

Creamed  cabbage    0828 

Celery    1000 

Loganberry  jam  (home-made).     .0500 

Bread    0300 

Butter,  3  oz 0938 

Banana  salad 1710 

Crackers    0300 

Cheese,  1-5  lb 0600 

Steamed  pudding 1481 

Pudding  sauce 0936 

Coffee,    6    T 0563 

Sugar,  12  t 0108 

Cream  from  1  quart  milk 0500 

Raisins    1500 

Apples,    %    dozen 1000 

Oranges,   %   dozen 2000 

Nuts,  1  lb 2500 

Total    $2.9966 

Mrs.  H.  Lindquist. 


MENU,  BY  MRS.  MOORE. 

Mrs.  George  E.  Moore  says:  Here  is 
a  "war  garden"  Thanksgiving  dinner 
menu,  the  greater  part  of  which,  with 
the  exception  of  the  meat,  was  grown 
in  my  small  garden,  and  as  a  few 
hens  can  be  easily  kept  in  one's  back 
yard  a  person  can  raise  his  dinner  meat 
also. 

Chicken  Soup  with  Crackers 

Celery        Sweet  Pickles 

Baked  Chicken  with  Dressing 

Brown  Gravy       Loganberry  Jelly 

Mashed  Potatoes  String  Beans 

Cream  Tomatoes 

Bread  Butter 

Apple  and  Nut  Salad 

Home-made  Grape  Juice  with  Wafers 

Pumpkin  Pie 

Shelled  Almonds 


Chicken  Soup. 

Cost. 

Soup   from   chicken $0.0000 

Green  celery  leaves    (left  over)      .0000 

1    tomato    (ViC) 0166 

V2  c  rice 0227 

1  y2  t  salt 0004 

Vi  t  pepper 0010 

$0.0407 
Crackers — 12  soda  crackers 0480 

Total $0.0887 

To  make  chicken  soup,  where  a 
rich  soup  is  not  desired,  take  some  of 
the    soup    in    which    the    chicken    was 


Editorials  That  Mean  Business— the  Product  of 
The  Telegram's  Editorial  Page 


HOLIDAY    MENUS 


267 


cooked;  add  about  one-third  of  the 
fresh  green  celery  leaves,  finely 
chopped;  one  tomato,  or  if  you  have 
not  any  more  fresh  ones,  keep  out  a 
little  of  the  canned  you  intend  using 
at  the  dinner,  also  add  one-half  cup- 
ful rice.  Cook  until  rice  is  done.  Add 
a   little   pepper.    Serve   with   crackers. 

Baked   Chicken. 

Cost. 

1  4-lb.  hen,  at  25c  per  lb $1.0000 

y2  loaf  stale  war  bread,  or  less, 

with  some  mashed  potatoes..      .0300 

1   large  onion  minced    (1  c) 0167 

1  T  salt 0008 

1  t  mixed  ground  spices  for 
seasoning  (pepper,  cloves, 
allspice,  mustard,  sage,  celery, 

salt)     0083 

1  cooking  egg,  home  preserved     .0400 

Cost    $1.0958 

Cut  up  fowl  into  regular  pieces,  as 
for  stewing.  If  hen  is  very  fat,  re- 
move all  fat  possible,  as  there  will  be 
plenty  left  for  seasoning.  Boil  slowly 
until  almost  done  in  two  or  three 
quarts  of  water,  salting  after  it  has 
been  boiled  a  while  and  skimmed. 
Add  hot  water  occasionally  to  keep 
meat  well  covered.  In  about  three 
and  a  half  hours,  depending  on  age 
of  hen,  have  prepared  dressing  like 
this.  Chop  up  the  giblets.  Fry  them 
in  some  of  the  chicken  fat.  Add  the 
minced  onion  and  fry  a  little.  Then 
have  the  bread  moistened  with  hot 
water.  Add  giblets  and  onion,  a  little 
salt,  the  ground  spices,  and  last  the 
egg.  Stir  together.  Place  the  chicken 
in  a  baking  pan  or  roaster,  cover  with 
the  dressing,  and  if  too  dry  add  a 
little  soup  stock,  and  brown  for  about 
one-half  hour. 

This  manner  of  cooking  gives  the 
meat  a  rich  and  delicious  flavor,  hard 
to  equal  in  the  best  young  fry,  and  is 
an  excellent  way  of  preparing  the  or- 
dinary chicken.  One  does  not  always 
know  how  old  a  supposed  "spring" 
sometimes  is. 

Gravy.  Cost. 

Soup   stock    $0.0000 

1   T   onion    0010 

1   T   flour 0009 

$0.0019 
Chicken   and   dressing 1,0958 

$1.0977 

For  gravy  a  little  of  the  soup  stock 

can    be    boiled    down    some,    seasoned 

with     some     onion     and     thickened     a 

little. 

Mashed   Potatoes. 

Cost. 
3   lbs.   potatoes,   home-grown. .  .$0.0600 

1  T  salt 0008 

%  t  pepper 0021 

(No   butter,   as   chicken    is    rich 

in  itself.) 
Vz  c  milk 0134 

$0.0763 


Boil  potatoes  in  salted  water.  Drain. 
Mash  fine.  Add  pepper  and  milk,  and 
if  not  quite  moist  enough,  a  little  hot 
water.    Beat  till  creamy. 

Cream  Tomatoes. 

Cost. 
1  qt.    home-grown    and    canned 

tomatoes    $0.0900 

1  c  diced  stale  bread 0050 

1  t   salt    0003 

%  t  pepper 0008 

2  t  sugar 0018 

2  t  pearl  shortening 0006 

V4,  c  top  milk 0067 

Total    $0.1052 

Heat  tomatoes.  Add  salt  if  none 
had  been  added  in  canning  them.  Fry 
bread  dices  nice  and  brown  (but  do 
not  burn),,  In  heated  shortening.  Add 
hot  to  tomatoes,  and  lastly,  just  be- 
fore serving,  the  milk  (condensed 
milk  is  good),  then  heat  thoroughly 
but  do  not  boil,  as  boiling  spoils  the 
flavor. 

String   or    Green    Beans. 

Cost. 

Fuel,  gas,  1  hour $0.0114 

1  qt.   beans 1000 

1    T   drippings 0082 

1  t  salt   (to  taste) 0003 

y8  t  pepper 0010 

Vz  c  milk 0134 

2  t   flour 0006 

Cost   $0.1349 

Cut  beans  lengthwise  once  or  twice, 
then  crosswise,  almost  cover  with 
boiling  water;  add  drippings  and  boil 
one  hour.  Water  must  reduce  to  about 
one-half  cupful,  blend  flour  and  milk, 
cook  up  well  and  season.  Salt  may 
be' added  the  last  15  minutes.  (Grand- 
mother said  adding  the  drippings 
when  boiling  would  almost  always 
make  even  old  beans  tender.) — Mrs. 
John   Oatfield. 

Cost  of  above $0.1349 

Gas  omitted 0114 

Cost  in  dinner $0.1235 

Bread     V2    loaf    $0.0300 

Butter,    M    lb    1200 

$0.1500 

Apple    and    Nut    Salad. 

Cost. 

2  large  apples  $0.0200 

V2   c  English  walnut  meats 0625 

%   c  French  dressing 0120 

%    c  boiled  dressing 0263 

1   sweet   green   pepper 0200 

1  small  head   lettuce    0500 

Cost  to  serve  6  people $0.190 3 

Or  3  cents  each. 

Wipe  and  pare  apples  and  shape 
into  small  balls,  using  a  French  vege- 
table cutter.  Marinate  balls  with 
French  dressing  and  chill  thoroughly. 
Just     before     serving    roll     in     boiled 


TELEGRAM  CONSERVATION  COOK  BOOK. 


dressing  and  then  in  chopped  nut 
meats.  Make  a  small  incision  in  each 
with  a  toothpick,  and  insert  strips  of 
green  pepper  to  represent  stems;  ar- 
range on  crisp  lettuce  leaves,  which 
have  been  marinated  with  French 
dressing.  This  is  as"  picturesque  as  it 
is  edible,  and  vice  versa.  This  will 
serve   six  persons. — Mrs.   Roberts. 

Eggless  Pumpkin  or  Squash  Pie. 

For  crust    (no   top) —  „SvOSA- 

Scant  cup  flour *°-xl™ 

3  T  shortening 0/ /u 

1/2    t  salt    °001 

For  filling — 
1%     pints     home-raised     table 

squash    0500 

1  cup   sweet  milk "£°° 

U  t  salt 0001 

y2   cup  sugar »f»f 

2  T  corn   starch 0U«s/ 

2  T    molasses    0054 

1  t  mixed  ground  spices  (cinna- 
mon, cloves,  nutmeg,  ginger, 
mace) 0083 

%  t  baking  powder .uuis 

Total    •  •  •  •$°-157<j 

Have  iy2  pints  of  squash  mashed 
and  strained  if  desired.  Add  salt, 
sugar,  some  milk,  molasses,  spices. 
Dissolve  the  cornstarch  and  baking 
powder  in  a  little  of  the  milk.  Add 
to  squash.  Stir  and  fill  the  crust.  This 
makes  a  large,  very  good  pie,  the 
baking  powder  and  cornstarch  very 
nicely  filling  the  place  of  eggs. 

Total    Cost   of   Menu. 

Cost. 

Chicken   soup  with  crackers.  .  .$0.0887 

Baked  chicken,  with  dressing 
and    gravy    • l"' 

1   large   bunch   fresh  celery 1000 

Small  sweet  pickles  (from  gar- 

den   ) 1500 

Plain    mashed     white    potatoes 

(from    garden)    0/63 

String  beans  (canned  from  gar- 
den)          

Mrs.    John    Oatfield's    recipe    of 

Nov.    5,    deducting   fuel 1235 

Cream  tomatoes   (from  garden)      .1052 

Bread    and    butter     (not    much 

butter   used)     1500 

Coffee,    cream    and    sugar 2000 

Loganberry  or  blackberry  jelly 

(home   made)    0700 

Apple  and  nut  salad  (Mrs.  Rob- 
erts,   of   Nov.    15.) 1908 

Eggless  pumpkin  or  squash  pie 

(from    garden)     1576 

Fuel  (four  hours)  stove,  slab- 
wood,   medium   fire 1144 

Small,  dainty  portions  home- 
made unsweetened  grape 
juice  and  wafers 2000 

Shelled  almonds 1500 

Total    $2.9883 

Mrs.   George    E.   Moore,    1091    Michi- 
gan   avenue,    city. 


MENU,  BY  MRS.  SMITH. 

Cream  Tomato  Soup 

Celery     Crackers      Cucumber    Pickles 

Roast  Goose  with  Dressing 

Giblet  Gravy         Apple  Sauce. 

Mashed    Potatoes        Creamed    Carrots 

(Baked  Corn  Custard)    Omitted. 

Shrimp     Salad     With     French     Cream 

Salad  Dressing 

(Cranberry  Molds)    Omitted 

Plum  Pudding  With  Sweet  Sauce. 


Cream  Tomato  Soup. 


Cost. 
$0.1800 
,  .0804 
,  .0156 
.  .0009 
.  .0002 
.  .0003 
White   pepper,    14    t 0021 


Tomatoes,    1    can. 

Milk,    3    cups 

Butter  1   T    

Flour  1  T 

Soda,    Vi   t 

Salt,    1    t. 


$0.2795 
Take  one  can  of  tomatoes,  press 
through  sieve,  put  on  stove  in  por- 
celain stew  pan  and  when  it  comes 
to  the  boiling  point,  stir  in  about  *4 
teaspoonful  soda.  Let  boil  for  about 
two  minutes  then  stir  in  three  cupfuls 
of  milk,  and  when  hot  add  a  table- 
spoonful  of  butter  and  when  just  at 
the  boiling  point  add  one  tablespoon- 
ful  of  flour  mixed  smooth  in  a  little 
ccld  milk.  Let  boil  two  minutes,  then 
remove  from  the  stove  and  add  salt 
and  pepper. 

Roast  Goose  With  Dressing. 

Cost. 

Young   goose,    7   lbs $1.1200 

Stale  •  bread    0600 

1/2   T  salt  for  dressing 0006 

1  small   onion    0100 

Pepper,    %    T    0042 

2  t  salt,  for  goose 0006 

1    egg    0400 

Butter     0312 

3  t   sage    0249 

Giblet   gravy,    1   T   flour 0009 

$1.2924 
Select  a  young  goose,  cut  off  head 
and  feet;  remove  gizzard,  heart,  liver, 
lungs  and  intestines,  being  careful 
not  to  break  the  gall  sack;  pick  out 
pin  feathers,  singe,  wash  inside.  Be- 
fore drawing  intestines  wash  the 
goose  in  warm  water  and  ivory  soap, 
then  rinse  in  clear,  warm  water.  Now 
stuff  with  dressing  and  sew  up.  Place 
in  covered  roaster  and  roast  about  2 
hours.  Salt  inside  before  stuffing, 
then  salt  outside  before  putting  in 
oven. 


Editorials  of  Daily  Interest  Appear  on  The  Tele- 
gram's Editorial  Page 


HOLIDAY    MENUS 


269 


Dressing. 

One  loaf  stale  bread,  1  small  onion 
chopped  fine,  %  T  salt,  Vz  t  pepper,  1 
egg,  2  T  butter,  3  t  sage.  Mix  all  to- 
gether with  warm  water  until  the 
right  consistency. 

Giblet   Gravy. 

Boil  gizzard,  liver  and  heart  until 
tender  in  slightly  salted  water;  re- 
move, chop,  return  to  stew  pan  add- 
ing hot  water  until  there  is  about 
four  or  five  cups.  Stir  in  1  T  flour, 
which  has  been  rubbed  smooth  in  a 
little  water;  cook  2  minutes. 

Apple    Sauce. 

Cost. 
Cooking   apples,    3    pounds    ....$0.0600 

1  c  sugar 0416 

1    t   nutmeg    0130 

$0.1146 
Peel  and  core  three  pounds  apples, 
put  on  to  cook  in  water  enough  to 
cover  half  way  to  top.  When  done 
season  with  1  cup  sugar  and  1  tea- 
spoonful  nutmeg. 

Mashed   Potatoes. 

Cost. 

Potatoes,  2  V2  lbs $0.0500 

Salt,  1  t 0003 

Milk,    %   c    0134 

$0.0637 
Peel  potatoes,  put  on  to  cook  in 
hot  water  to  cover,  add  salt  and  cook 
until  tender,  then  drain  off  water  and 
mash,  then  add  the  milk  and  whisk 
■with   spoon   until     light   and   fluffy. 

Creamed    Carrots. 

Cost. 

1  lb.    carrots    $0.0300 

2  t   salt    0006 

y8    t   pepper    0010 

1    c    milk    0268 

1    T    flour    0009 

Gas    55    min 0110 

Cost    $0.0703 

Cost  of  recipe    $0.0703 

Less   gas    0110 

Cost  of  carrots    $0.0593 

Bread,    V2   loaf    $0.0300 

Butter,    3    oz 0750 

$0.1050 
Scrape  and  wash  the  carrots.  If 
large,  split  lengthwise  into  four 
pieces  and  cut  into  fine  slices.  Put 
them  on  to  cook  in  boiling  water,  just 
enough  to  cover  them;  add  one  tea- 
spoonful  salt  and  boil  45  minutes, 
when  done  the  water  should  have 
boiled  away.  Now  add  1  cup  milk, 
thicken  with  1  tablespoonful  of  flour 
stirred  smooth  in  a  little  milk,  and 
season   with   salt   and   pepper. 

Baked    Corn    Custard. 

Cost. 

1   can    corn    $0.1500 

1  cup  milk    0268 


1  egg    0400 

2  t  butter 0064 

1/2  t  salt 0002 

%    t   pepper    0021 

$0.2255 
Beat  the  egg,  yolk  and  white  sep- 
arately, add  the  can  of  corn  to  the 
yolk,  after  rubbing  through  a  colan- 
der; add  the  salt  and  pepper  and  but- 
ter (melted).  Now  add  the  cup  of 
milk  and  lastly  the  white  beaten  stiff. 
Put  in  a  dish  and  bake  brown. 

Slirimp    Salad. 

Cost. 
1  small  cabbage  (about  5  cups). $0.0440 

y2    t   salt    0002 

li   t  white   pepper 0021 

1/2  French  cream  salad  dressing     .0432 
l"can  shrimps 1250 

Cost    $0.2145 

Mix  cabbage,  salt,  pepper  and 
shrimps,  chopping  the  shrimps  in 
small  pieces  and  reserving  a  few 
whole  ones  to  decorate  the  top.  Mix 
with  dressing. 

Freneli  Cream  Salad  Dressing.    . 

Cost. 

%   c  vinegar $0.0188 

1  c  water 0000 

1   egg    0400 

1  T  mustard 0083 

1  T  sugar    0026 

%    t  salt 0001 

1   t  butter    0032 

%   c  top  milk 0134 

Cost    $0.0864 

Shrimp  salad 2145 

Total  cost $0.3009 

Beat  the  egg,  then  add  other  in- 
gredients, excepting  milk.  Put  on 
stove  and  stir  until  it  begins  to  bub- 
ble; then  remove  and  set  away  in 
earthen  bowl  to  get  thoroughly 
chilled.  Just  before  mixing  with 
salad  add  the  milk,  or  cream  would 
make    an    improvement. 

Cranberry   Molds. 

Cost. 

1  qt.  cranberries $0.1500 

1  c  sugar 0417 

Cost   $0.1917 

Wash  one  quart  berries;  cover  with 
Water  in  porcelain  kettle  and  cook 
until  the  skins  burst;  mash  and  strain 
through  a  colander  and  return  to 
fire;  add  one  cupful  of  sugar  and 
cook  till  thick.  Put  into  molds  and 
serve  individually,  topping  with  a  bit 
of  parsley. 

Pumpkin   Pie. 

Cost. 

IV"   c  stewed  pumpkin    $0.0300 

1   egg    0400 

1%   c    milk    0402 

1/2   c  sugar O^os 

V*   t  salt 0001 

%    t  cinnamon   •„„; , 

1/2    t   ginger 0042 


270 


TELEGRAM  CONSERVATION  COOK  BOOK. 


%    c  flour    0094 

3   T  Crisco 0261 

Vz      t   baking  powder 0010 

%   t  salt 0001 

$0.1761 
This  makes  a  large  pie. 

Sweet  Plum  Pudding. 

|  Cost. 

%   c  finely  chopped  suet $0.0100 

%   c  molasses 0106 

%   c    milk    0067 

H   c  raisins 0125 

%  c  figs,  chopped 0125 

1   egg    0400 

14   t  cloves 0021 

V2   t  nutmeg 0065 

V2   t  cinnamon 0042 

Vs  t  salt 0001 

14   t  soda 0002 

1  scant  c  flour 0141 

$0.1195 
Pudding    sauce    0937 

$0.2132 
Beat  the  egg;  add  the  other  in- 
gredients, dissolving  the  soda  in  a  lit- 
tle warm  water;  sour  milk  is  better  in 
this  pudding,  but  sweet  milk  will  do; 
put  in  greased  individual  cups,  filling 
them  two-thirds  full;  steam  45  min- 
utes; serve  with  sweet  sauce. 

Sweet   Sauce. 

Cost. 
1   c   sugar    $0.0417 

1  T  butter   0156 

2  T  flour 0018 

2   c  water    0000 

Vz  t  lemon  extract 0146 

$0.0937 
Put  sugar  in  a  small  sauce  pan;  add 
the  flour,  then  the  butter  and  cream; 
then  add  two  cups  boiling  water  and 
stir  till  it  boils;  then  add  extract  and 
serve. 

Thanksgiving  Menu. 

Cost. 

Cream  tomato  soup   $0.2795 

Roast  goose,  with  dressing  and 

giblet  gravy    1.2924 

Apple  sauce    1146 

Crackers    0300 

Cucumber  pickles    1000 

Celery 1000 

Mashed  potatoes    0637 

Creamed  carrots 0593 

Baked  corn  custard 2255 

Bread  and  butter 1050 

Shrimp  salad,  cream  dressing.  .      .3009 

Cranberry  molds 1917 

Pumpkin  pie 1761 

Plum  pudding  with  sauce. 2132 

Coffee,  1-6  lb.  at  30c. . .' 0500 

Sugar   Vz   c 0208 

Fuel,  wood,  3  hrs 1020 

Cost $3.3601 

Must   be   omitted — 

Baked  corn  custard   $0.2255 

Cranberry  molds 1917 

$0.4172 

Total  menu   $2^9429 

MRS.    W.    E.    SMITH, 

Galvin,  Wash. 


MENU,  BY  MRS.  SHAND. 

Cream   of   Corn   Soup 

Cheese   Straws 

Roast   Chicken   With   Brown   Gravy 

Bread   Dressing       Potato   Balls 

Green  Peas. 

Hot  Rolls  Butter 

Stuffed    Tomatoes   With      Mayonnaise 

Minced    Pie  Cream    Puffs 

Coffee 


Cream  of   Corn   Soup. 

Cost. 

1    can   corn $0.1500 

1   quart   milk 1100 

1  egg  (cooking) 0400 

1  onion 0083 

1  t  salt 0003 

Vs    t  pepper 0010 

1  T  parsley 0000 

Wood  fuel,  20  min.    (Vz   use)...      .0047 

Cost   $0.3143 

Cook  corn,  milk  and  onion  15  min- 
utes, rub  through  coarse  strainer,  re- 
turn to  pan,  bring  to  boil,  add  salt 
and  pepper,  pour  over  well  beaten 
egg,  add  chopped  parsley  and  serve 
immediately. 

Cheese    Straws. 

Cost. 

y2    c   flour $0.0070 

Vz  c  cheese 0375 

1  T  butter 0156 

%  t  baking  powder 0009 

%  t  salt 0001 

Vs   t  cayenne  pepper 0010 

Water   to   mix 0000 

Fuel  5  min.   ( y2  use) 0023 

Total   $0.0634 

Mix  all  dry  ingredients  thoroughly, 
add  water  to  make  firm  dough,  roll 
very  thin,  cut  three  inches  long,  1  inch 
wide,   bake    5   minutes   in  hot   oven. 

Roast    Chicken. 

Cost. 

1  chicken   $1.2500 

2  c  bread  crumbs 0200 

1    t   salt 0003 

Vs  t  pepper 0010 

1  T  Crisco 0087 

1  onion 0083 

1  T  flour 0009 

Parsley 0000 

Oven,  2  Vi  hrs.  ( Vz  use) 0357 

$1.3247 

Scrub  chicken  in  warm  soap  suds, 
rinse  and  wipe  thoroughly,  melt 
Crisco  in  skillet,  add  onion  and  bread 
crumbs,  brown  well;  season  and  fill 
chicken;  put  in  covered  roaster,  pour 
over  1  cupful  boiling  water,  bake  2 
hours;  make  gravy  by  adding  1  table- 
spoonful  flour  to  drippings  in  pan, 
brown  nicely,  add  stock  in  which  gib- 
lets have  boiled,  season  and  serve. 


HOLIDAY    MENUS 


271 


Green    Peas. 

Cost. 
1  can  peas $°4522 

1  T  butter 0156 

Fuel,  10  min.   ( %  use) -0046 

$0.1702 
Drain  peas   from   liquid,  put   in  pan 
with     butter,     heat     thoroughly     and 
serve. 

Potato  Balls. 

Cost. 

2  lbs.  potatoes $0-0i0>°, 

1  t  butter -00^ 

Cost    $0.0526 

Mash  '  potatoes,  add  butter,  make 
into  small  round  balls,  bake  10  min- 
utes in  hot  oven  until  nicely  browned. 
(Don't  they  need  a  little  salt  and 
milk?) 

Stuffed    Tomatoes. 

Cost. 

6  tomatoes  (medium) $0-l0-22 

1  bunch  celery . 0500 

1  head  lettuce  (large) 0500 

%  tsalt 0001 

%  t  pepper.. 0020 

yA   lb.  walnuts .ubZi> 

$0.2646 
Cut  tops  off  tomatoes  and  scoop  out 
insides,  fill  with  celery,  seasoning  and 
nuts,  place  on  lettuce  leaves  and 
serve  with  spoonful  of  dressing  on 
top. 

Mock  Mayonnaise  Dressing. 

Cost. 

1  T  butter $0'2or£ 

1  lemon  (juice) O^bU 

%   t  salt 0001 

%    t  pepper    0010 

i/4    t  mustard 0010 

1  t  sugar •      ■0uua 

Cost    $0.0436 

Hot  Rolls. 

Cost. 

V2    yeast  cake $°-°i2J 

1  T  sugar 0026 

1    egg    (cooking) 0400 

3  c   flour 0423 

Fuel,  V2  use •      -0115 

$0.2092 
Mix  yeast  with  one  and  one-half 
cups  lukewarm  water;  add  sugar,  salt 
and  beaten  egg;  add  flour,  knead  five 
minutes,  put  in  bowl  to  raise  till  light; 
knead  down,  make  into  rolls,  let  raise, 
bake  in  hot  oven  15  minutes. 

Mince  Pie. 

Cost, 
y*  lb.  suet *°-S59S 

2  apples 0200 

1  cup  bread  crumbs UlbU 

y2   cup   sugar 0208 

y2    package   raisins U/&U 

1   t  mixed   spice •     -OOoo 

$0.1891 

Crust—  SSSh 

1%   c  flour $0-021 

y2    cup   crisco UbVl 


V2    t  baking  powder 0018 

Water  to   rise 0000 

Fuel,  y2  use 0071 

Cost    $0.0994 

Mix  Crisco,  salt  and  baking  powder 
with  flour,  add  sufficient  water  to 
make  into  firm  dough;  divide,  roll 
each  very  thin;  have  suet,  raisins  and 
apples  chopped;  mix  with  other  in- 
gredients; put  lower  crust  in  pie  pan, 
pour  in  mixture,  put  on  cover,  cut 
edges  with  knife,  bake  y2  hour.  This 
quantity  will  make  10  individual  pies 
by  baking  in  gem  pans  and  costs 
$0.2885,  or  $0.1731  for  six  pies. 

Cream   Puffs. 

Cost. 

3  eggs   (cooking) $0.1200 

1  T  Butter 0156 

2-3   c   flour 0094 

Yi    pt.    cream 0750 

1  T  sugar 0026 

Fuel,   y2   use •      -0072 

Cost    $0.2298 

Melt  butter  in  saucepan,  add  flour 
and  water,  cook  on  stove  until  it 
leaves  the  side  of  the  pan,  add  the 
unbeaten  eggs,  one  at  a  time,  beat- 
ing vigorously.  Put  1  T  of  the  mix- 
ture 1  inch  apart  on  greased  pan. 
Bake  in  moderate  oven  35  minutes. 
When  cold  split  and  fill  with  sweet- 
ened cream. 

Cost   of   Menu. 

Cost. 

Cream  of  corn   soup $0.3143 

Cheese  straws 0634 

Rcast     chicken     with     dressing 

and  gravy   1-5?i5l 

Potato  balls 0526 

Green  peas    1702 

Stuffed   tomatoes   with   mayon- 

iictis©      ••••      .oUo^ 

Hot  rolls   .'. 2092 

Butter   (3  oz.  at  48c  lb.) 0900 

Mince   pie    I™* 

Cream  puffs ^'° 

Coffee  (12  T  @  30c  lb.) ••••••••      -0504 

Top  milk  from  1  quart  (%  use)  .0268 
Sugar,  y3  c,  or  8  T -0208 

Total    $3.0364 

Less    4    cents    worth    of    cream 

puffs    -O400 

Total    $2.9964 

Mrs.  A.  M.  Shand,  805  East  Thirty- 
sixth  street,  city.  . 

(Mrs.  Shand  forgot  to  add  in  her 
cream  and  sugar,  so  her  menu  runs 
over  4  cents.  This  amount  can  be 
taken  out  of  her  cream  puffs,  as  her 
recipe  makes  double  the  amount 
really  needed,  but  if  her  wood  fuel 
had  been  all  figured  together  it  would 
have  lowered  her  total  more  than 
that.  Notice  particularly  her  "con- 
servation" mince  pie,  and  the  whole 
menu  seems  very  good  and  economi- 
cal— but  please  write  only  on  one  side 
of  the  paper.  It  is  so  much  extra 
work  for  me  when  you  don't,  and  I 
haven't  time  just  now.) 


272 


TELEGRAM  CONSERVATION  COOK  BOOK. 


MENU,  BY  MRS.  HEYDE. 

Cream  of  Celery  Soup 

Tenderloin  of  Halibut 

Tartar  Sauce 

Roast  of  Veal  Oyster  Dressing 

Baked  Potatoes 

Crab   Salad   with   Mayonnaise 

Apple  Pie 

Nuts  Raisins 

Coffee 


Cream   of   Celery   Soup. 

.   ,  Cost. 

1  bunch  celery   $0.0500 

2  t  butter .0312 

3  T  flour 0027 

1  t  salt    0008 

xk   t  pepper    0042 

1  pinch  mace,   15c  a  can 0004 

2  cloves,  4  whole  peppers 0002 

2  bay    leaves 0001 

1   quart  milk    1250 

Fuel,   gas,   30   min.,   simmering.      .0010 

V2    costs    $0.2156 

Tenderloin   of  Halibut. 

Cost. 

1    pound   halibut.... $0.1500 

1    egg    0400 

1  T  salt 0004 

Vi    t  pepper    0021 

3  T  breadcrumbs 0027 

2  oz.  lard    0375 

Fuel,  gas,  10  min.   y2  cast 0004 

Total    $0.2331 

Tartar  Sauce. 

1   cup   mayonnaise $0.0000 

(priced  later.) 

Vz   c   chopped   celery 0500 

1    dill    pickle 0100 

Chopped    parsley    0000 

Total    $0.0600 

Breast  of  "Veal. 

Cost. 

4  pounds  breast  of  veal,  18c  lb. 

(one    whole    breast) $0.7200 

1   carrot,   1   onion 0200 

1  piece   of   celery 0063 

2  T  flour 0027 

1  T  salt 0008 

V2   T  pepper 0042 

2  T   tomato    catsup 0100 

Fuel,  gas  1Y4,  hrs.,  oven   y2  cost     .0110 

Total    cost    $0.7750 

Dressing. 

Cost. 

3  c   bread  crumbs $0.0500 

1    onion    0100 

1  piece  celery 0063 

1  T  salt 0008 

Vi    t    pepper 0021 

1   can    oysters    1500 

1    egg    0400 

1  t  sage 0100 

Chopped   parsley,   1   c 0000 

Total  cost   $0.2692 

6  large  potatoes  for  baking..     .1000 


Crab   Salad. 

Cost- 

2  medium  sized  crabs $0.4500 

1   t  salt 0003 

H    t  pepper    0021 

IV2  c  chopped  celery 0215 

Total    $0.4739 

Mayonnaise  Dressing. 

Cost. 

1  egg   $0.0400 

1  T  dry  mustard 0166 

1  t  salt 0003 

Vi   t  paprika 0060 

3  T  vinegar 0047 

2  c  Wesson  oil 1812 

Total    $0.2488 

Apple  Pie. 

Cost. 

2  c  sifted  flour $0.0510 

1  c  Crisco 1388 

y2    t  salt 0001 

%    c   water 0000 

6    medium    sized    apples    at    $1 

box)     0400 

%    c   sugar 0104 

%   t  cinnamon   (10c  a  can) 0020 

Gas  20  min.,   over,    y2   cost 0037 

Total  cost $0.2464 

This  makes  a  10-inch  and  extra  deep 
pie. 

Method  of  preparing  dinner: 

Soup. 

Cut  up  celery,  cover  with  1  quart  of 
water,  add  seasoning  and  boil  30  min- 
utes, strain,  mix  butter  and  flour  in 
pot,  add  hot  milk,  boil  five  minutes, 
add  celery  stock  and  strain  again. 

Fish. 

Cut  fish  in  six  thin  slices,  season, 
turn  over  in  crumbs,  egg,  crumbs 
again,  fry  10  minutes  in  lard  to  a 
golden  brown. 

Tartar  Sauce. 

Take  one  cup  mayonnaise,  add 
chopped  celery,  pickle  and  parsley. 

Breast   of  "Veal. 

Have  butcher  prepare  for  you  a 
breast  of  veal  with  a  pocket  cut.  Fill 
in  dressing,  put  in  roast  pan.  Add 
vegetables  and  seasoning  with  a  little 
water.  Roast  one  and  a  quarter  hours. 
Take  up  veal,  brown  flour  in  same 
pan,  add  catsup,  with  enough  gravy 
and  strain. 

Dressing. 

Soak  bread  crumbs  in  oyster  juice 
from  can,  add  seasoning  and  egg,  mix 
and  fill  pocket,  tie  end  with  string. 

Potatoes. 

Put  baked  potatoes  in  oven  one- 
half  hour  after  roast  is  in. 

Crab  Salad. 

Pick  crab,  chop  celery,  add  season- 
ing and  two  tablespoonfuls  mayon- 
naise, put  in  plate  and  cover  with 
rest  of  mayonnaise. 


HOLIDAY    MENUS 


273 


Mayonnaise. 

Break  egg  in  cold  bowl,  add  dry 
mustard  and  seasoning,  mix,  add  oil 
slowly.  When  too  thick  put  in  a  lit- 
tle vinegar,  then  oil  again  till  all  is 
used  up. 

Apple  Pie. 

Break  lard  up  in  flour  and  stir  with 
a  fork.  When  even  add  water;  set 
aside  for  two  or  three  hours.  Cut  ap- 
ples in  thin  slices,  mix  with  sugar 
and  cinnamon;  bake  20  minutes. 

Total  of  Costs. 

Total 

,  cost  of 

dinner. 

Soup     $0.2156 

Fish    ZcSdi 

Tartar  sauce    0600 

Breast    of   veal    7750 

Dressing    f°*£ 

Potatoes    1000 

Crab   salad    4739 

Mayonnaise    g*°° 

Apple    pie -4b4 

Nuts   (1  pound  mixed)    2500 

Raisins,  1  pound loUO 

Coffee    0504 

Top  milk    0268 

Sugar,   y2   c   -O^OS 

Total   $3.1200 

Less   raisins    1500 

Total $2.9700 

(Mrs.  Heyde  forgot  her  "coffee  with 
trimmings"  in  her  estimate,  so  we 
will  just  leave  the  raisins  out  of  her 
menu.  She  surely  has  enough  with- 
out them.)— Mrs.  Otto  Heyde,  181 
Grover    street,    city. 


MENU,  BY  MRS.  SPENCER. 

Chicken  Giblet  Soup. 

Bread  Croutons. 

Cherry  Olives.  Mixed  Pickles 

Roast  Chicken  with  Dressing. 

Brown  Gravy.  Red  Currant  Jelly. 

Mashed  Potatoes,       Baked  Squash. 

Home-made  Raisin   Bread,   Butter. 

Combination  Salad. 

Pimento  Cheese.         Toasted  Crackers. 

Pumpkin  Pie. 

Nuts.  Apples. 

Coffee. 
Soup. 

Cost. 

Chicken  giblets   $0-°^n 

1  C     SOUP     StOCk in 

2  T  chopped  celery 0072 

2  T  chopped  onion 0020 

1    T  rice  0031 

l?sraU.\y.7 0003 

%  t  pepper ..•••     -0020 

Bread   croutons    (home-made)..      .bit>o 
Gas  one-third  on,  3  hours 0210 

Total $0.0706 


Chop  the  neck  of  the  chicken  after 
it  is  thoroughly  washed,  put  it  with 
the  giblets,  into  a  kettle  containing 
three  pints  of  cold  water,  when 
cooked  1%  hours,  add  the  rice,  celery 
and  onion.  Ten  minutes  before  serv- 
ing add  the  soup  stock  and  seasoning, 
boil  up  and  serve  with  croutons. 

Cost. 
Cherry  olives  (home-made)..  .  .$0.0300 
Mixed  pickles    (home-made 0500 

Roast  Chicken  with  Dressing. 

Cost. 

5-lb.  chicken,  25c  lb $1.2500 

y2  loaf  stale  bread  (home-made)     .0300 

2   oz.   salt  pork 0300 

V2  c  chopped  onion 0083 

It  salt 0003 

%  t  pepper 0040 

1/2  t  sage.. 0040 

2  T  flour  for  gravy 0018 

1  t   salt 0003 

2  T   drippings 0156 

Gas  4  hours,  medium 1020 

Cost   of   chicken,   dressing   and 

brown  gravy    $1.4463 

Red  currant  jelly  (home-made)  .0750 
Wash  or  wipe  the  chicken,  thor- 
oughly (I  prefer  washing),  grate  or 
crumb  the  stale  bread,  put  salt  pork 
through  food  chopper,  mix  these  with 
the  onion,  sage,  salt  and  pepper,  mois- 
ten with  just  enough  cold  water  to 
hold  ingredients  together,  stuff  the 
chicken,  tie  the  legs  close  so  they 
won't  dry  out,  put  in  roasting  pan 
with  one  large  cup  of  boiling  water 
and  two  tablespoonfuls  drippings, 
baste  often.  If  the  gravy  boils  away 
add  more  water,  roast  in  medium  oven 
four  hours.  When  done  lift  the 
chicken  out,  pour  into  the  pan  one 
pint  of  boiling  water,  stir  in  the  flour 
which  has  been  mixed  smooth  in  half 
cup  of  cold  water,  boil  up,  add  the 
giblets  chopped  fine.  Pour  in  gravy 
boat  and  serve  with  chicken  gar- 
nished with  parsley. 

Potatoes. 

Cost. 

2   lbs.    potatoes $0S^o 

1    t    salt 0003 

1    T    cream «"»| 

Gas    for    cooking VU60 

Cost  of  potatoes. $0.0532 

Put  potatoes  on  to  boil  in  hot  water 
with  one  teaspoonful  salt,  boil  25 
minutes,  drain,  return  to  the  stove  to 
dry,  mash  and  add  one  tablespoonful 
ci  earn. 

Squash. 

Cost. 

1    Hubbard   squash........ $019RR 

Fuel   (baked  with  chicken) 0000 

$0.1000 

Cut  the  squash  in  six  pieces  and 
bake  in  the   oven  one  hour. 

V>    loaf  bread    (home-made) 0300 

14    lb.  butter 1250 


274 


TELEGRAM  CONSERVATION  COOK  BOOK. 


Combination   Salad. 

Cost. 

1   head   lettuce $0.1000 

1  celery  heart 0300 

1  large  tomato  (war  garden) . .     .0000 

1  green  pepper 0150 

V2   c  Wesson  oil 0453 

2  T  vinegar 0032 

V2  t  paprika .      .0063 

i|    t   salt    0002 

Pimento    cheese    1000 

Toasted  crackers    0500 

Cost    $0.3500 

Select  a  nice  fine  head  of  lettuce; 
cut  the  stalk  off  and  pull  apart;  wash 
and  drain  or  wipe  dry  with  soft  cloth; 
toss  lightly  on  salad  plates;  cut  the 
celery  in  very  fine  slices;  form  a  ring 
of  the  shredded  celery  on  the  lettuce; 
cut  the  tomato;  also  the  green  pepper 
into  six  slices;  place  a  slice  of  tomato 
and  a  ring  of  the  green  pepper  on 
each  salad.  This  mak<>?  a  pretty  and 
inexpensive  salad,  'i'lie  oil  and  vinegar 
can  be  served  individually  or  made  as 
follows:  Put  the  paprika  and  salt  in 
a  bowl,  add  part  of  the  oil  and  stir 
well,  then  add  vinegar  and  oil  alter- 
nately till  all  are  used. 


Pumpkin  Pie. 

Cost. 

2-3   c  flour    $0.0094 

2  T  lard  or  Crisco 0312 

1/3    t   salt    0002 

1   c   pumpkin 0250 

1  egg  (cooking)    0400 

1  pt.  milk    0535 

1  T  molasses 0027 

2  T  sugar 0052 

%    t   salt    0001 

%    t   cinnamon 0042 

y2    t    ginger 0042 

Gas,   to  bake   30   min.,   medium.      .0130 

Cost    $0.1887 

Sift  the  flour  and  salt  together;  rub. 
the  shortening  in  with  the  finger  tips; 
moisten  with  half  cup  of  cold  water, 
stirred  in  with  a  fork;  roll  out  one- 
eighth  of  an  inch  thick  and  line  a 
large  pie  plate;  take  the  pumpkin, 
which  has  been  steamed  and  mashed 
fine  (I  cook  a  whole  one,  strain  and 
can  to  use  as  needed) ;  stir  the  beaten 
egg,  sugar,  molasses  and  spices  into 
the  pumpkin;  add  the  milk  last,  beat 
well  and  pour  into  the  pie  shell;  bake 
25  to  30  minutes;  do  not  bake  too  fast 
or  the  crust  will  be  done  long  before 
the  filling. 

Fifth  Course. 

Cost. 

Coffee,  2  oz.,  40c  lb $0.o500 

Cream,    %    pt 1000 

Sugar,    Vz   lb.,  cube 0500 

Cost $0.2000 

Put  the  coffee  in  the  percolator  with 
seven  cups  of  cold  water;  set  it  on  the 
utes;  serve  with  cream  and  sugar,  or 
as   preferred. 


Sixth    Course. 

Cost. 

Mixed  nuts  $0.2000 

6  Jonathan   apples   (fancy) 0800 

$0.2800 

Cost    of    Dinner    Complete. 

Cost. 

Soup    $0.0707 

Olives   and    pickles 0800 

Roast  chicken  with  dressing..   1.4463 

Currant   jelly        0750 

Potatoes  and  squash 1532 

Bread  and  butter 1550 

Salad,  cheese  and  crackers 3500 

Pumpkin  pie    1887 

Coffee  with  cream  and  sugar.  .     .2000 
Nuts  and  apples 2800 

Total    $2.9989 

— Mrs.  G.  Spencer,  1260  East  Davis  St. 


MENU,    BY   MRS.   MANIN. 

Clear  soup. 
Chicken   ragout  with    cranberry  jelly. 

Mashed   potatoes.        Canned   corn. 

Hot  rolls.  Butter. 

Lettuce  and  tomato  salad. 

Mince  pie. 

Salted  almonds.  Black   coffee. 


Clear  Soup. 

Cost. 

Soup  bone $0.1000 

1    T    salt    0008 

V\  t  pepper 0010 

1  stalk    celery    0100 

Little  parsley  (from  garden)   .  .      .0000 

2  quarts    water    0000 

hi    fuel    (3    hours)    0222 

Cost       $0.1340 

Wash  soup  bone,  place  in  kettle 
with  celery,  parsley,  salt,  pepper  and 
cold  water,  let  simmer  3  hours,  strain 
through  clean  muslin,  return  to  fire 
so  that  it  will  be  very  hot  when 
served. 

Chicken  Rag-out. 

Cost. 

1   five-lb.  hen    $1.2500 

1  T  salt 0003 

1   quart  water 0000 

i/2    pint  cream 1500 

2T  vinegar 0032 

1   T  sugar 0026 

14    saltspoonful   cayenne 0001 

Fuel  3  hours   (%   use) 0229 

Cost       $1.4283 

Carve  chicken  as  for  serving  in 
rather  small  pieces,  wash  and  wipe 
very  dry,  put  in  iron  or  any  kettle 
you  may  have,  place  on  back  of  range 
to  simmer,  stirring  at  intervals  until 
a  light  brown  which  will  be  in  about 
half  an  hour.  Now  add  water  and 
salt,    let    simmer    until    tender,    about 


HOLIDAY    MENUS 


275 


2%  hours,  there  should  be  about  1 
pint  of  liquor  on  the  chicken,  now  add 
your  cream,  bring-  to  boiling-  point, 
remove  from  fire,  add  vinegar,  sugar 
and  cayenne,  stir  and  serve  at  once. 

Mashed  Potatoes. 

Cost. 

3  lbs.  potatoes   $0.0600 

1  T  salt 0008 

V2    c   milk    0134 

1  T  butter 0156 

Fuel   ( 14  use) 0001 

Cost $0.0899 

Boil    about    20    minutes,    drain    off 

water  mash,  add  milk,  butter  and  beat 

until   very   light. 

Canned  Corn. 

Cost. 

2-3  can  corn $0.1000 

y2   c  milk 0134 

Vi    t   pepper    0020 

1  T  butter 0156 

y2  t  salt 0002 

Fuel    (14    use)    0001 

Cost    $0.1303 

Put  2-3  can  of  corn  in  saucepan, 
add  milk,  butter,  pepper,  salt,  place  on 
back  of  stove,  let  heat  very  slowly, 
about  15  minutes. 

Cranberry  Jelly. 

Cost. 

V2    lb.    cranberries    $0.0800 

1  c  sugar  0417 

1  pint  water 0000 

Fuel  0071 

Total $0.1288 

Wash  and  put  in  saucepan  with 
water,  boil  until  they  pop  open,  run 
through  potato  ricer,  add  sugar,  boil 
5  minutes  and  pour  in  glasses  to  cool. 

Lettuce  and  Tomato  Salad. 

Cost. 
1  head  lettuce   $0.0500 

1  lb.  tomatoes 0500 

2  T  oil 0114 

1    t   sugar    0009 

1  t  salt 0001 

14    t   pepper    0020 

2  T  vinegar    0032 

Cost    $0.1076 

Clean  and  wash  lettuce,  put  in  nap- 
kin, hang  up  to  drain,  peel  and  slice 
tomatoes,  let  them  drain,  put  oil, 
vinegar,  sugar,  pepper,  salt  in  teacup, 
mix  all  together.  Cut  up  lettuce  and 
tomatoes  and  add  dressing. 

Hot  Rolls. 

Cost. 

%    yeast   cake    $0.0053 

1  T  sugar 0026 

1    t   salt    0003 

1  c  milk 0268 

3y2    c    flour    0493 

1  T  butter 0156 

Fuel    (%    use)    0001 

Cost    $0.0768 


In  the  morning  put  milk  and  y2  cup 
butter  on  stove,  let  come  to  a  boll,  let 
cool,  dissolve  yeast  in  1  T  water,  add 
to  milk,  also  add  sugar  and  salt,  1  c 
flour,  make  batter  and  set  aside  to 
raise,  when  light  add  remaining  flour, 
let  raise  again;  now  put  on  molding 
board,  roll  to  1  inch  thickness,  melt 
remaining  y2  T  butter  on  a  saucer, 
with  a  glass  cut  biscuits,  dip  in  but- 
ter, fold,  put  in  drip.  When  light, 
bake  about  20  minutes. 
Mince  Pie. 

„  „      .    .       .  Cost. 

i-i  pint  mince  meat $0.0776 

IV2   c  flour    0211 

f  T  lard     0400 

&    *?    Wf-ter       0000 

Fuel    (&    use)    0030 

£ost     , $0.1417 

To  make  crust,  sift  flour  into  mix- 
ing bowl,  add  lard,  and  with  a  knife 
chop  fine;  now  add  water  and  pinch 
of  salt,  mix  with;  now  put  on  knead- 
ing board,  roll  out,  fold  together,  roll 
again,  line  pie  plate,  put  in  mince 
meat,  wet  edges,  put  on  top  crust  and 
bake. 

Mince  Meat. 

Take  3  lbs.  of  beef,  the  cheap  cuts 
are  the  best  for  this;  boil  until  ten- 
der, letting  the  liquor  all  boil  down, 
wash  and  wipe  on  a  clean  dish  towel, 
1  lb.  raisins,  1  lb.  currants,  peel  and 
chop  1  doz.  apples,  cut  very  fine  or 
put  through  meat  grinder,  y2  lb. 
lemon  and  citron  peel  mixed,"  put 
meat  through  grinder,  also  5  cents 
worth  of  suet,  1  quart  cider,  spices, 
put  in  kettle,  return  to  stove  and  heat 
through,  put  into  jars.  This  will  keep 
without  sealing  for  month. 

Cost  of  Mince  Meat. 

3   lb.   beef    (@    10c  lb.)    $0.3000 

1   lb.   currants    1500 

1  lb.  raisins   !l000 

1    doz.    apples    0600 

V2    lb.    lemon    and    citron    peel, 

mixed        1500 

1  qt.  cider 1000 

1    T   cinnamon 0250 

1  t  allspice 0083 

y2    t  cloves 0040 

1   c   brown   sugar    0417 

Fuel    (Vs    use)    0071 

Total $0.9761 

Salted  Almonds. 

Cost. 

1    lb.    almonds    $0.2500 

1   t  butter 0032 

1    saltspoonful    salt 0001 

Fuel    (y2    use)    0030 

Cost     $0.2563 

Hull  almonds,  pour  boiling  water 
over  them,  let  stand  until  skins  slip 
off  easily,  put  nuts  on  pie  plate  and 
add  butter  and  set  in  oven,  stirring 
while  yet  moist  sprinkle  with  salt, 
once  in  a  while  to  keep  from  burn- 
ing, when  a  light  brown  they  are 
done. 


276 


TELEGRAM  CONSERVATION  COOK  BOOK. 


Cost  of  Menu. 

Cost. 

Clear   soup    $0.1340 

Chicken    ragout    1.4283 

Mashed  potatoes 0899 

Canned  corn 1313 

Cranberry    jelly    1283 

Lettuce   and   tomato   salad 1076 

Hot  rolls 1000 

Mince  pie 1417 

Salted  almonds    2563 

Coffee,   black,   12  T   @    30c  lb...      .0500 

Sugar,   i/2   c 0208 

Butter,  3  oz.  at  50c 0936 

Total  cost $2.7018 

— Mrs.   S.   Manin,   260  East  Forty-first 
street,   city. 


MENU,  BY  MRS.  REID. 

Beef  Soup,  Crackers. 
Roast   Chicken   with   Bread   Dressing-. 

Giblet  Gravy.        Blackberry  Jelly. 
Mashed  Potatoes.        Creamed  Carrots. 

Mashed  Turnips. 

Bread.  Butter. 

Lettuce  Salad  with  French  Dressing-. 

Cheese.  Crackers. 

Pumpkin  Pie. 

Walnuts.  Brazil  Nuts. 

Coffee. 


Beef   Soup. 

Cost. 

1  soup  bone $0.1000 

1  c   strained   tomatoes 0332 

1  T  salt 0008 

Vi  t  pepper 0021 

Parsley  from   garden 0000 

Gas  to  simmer  3  hours 0120 


$0.1481 
Put  soup  bone  on  in  2  quarts  cold 
water,  add  1  sprig  parsley,  salt  and 
pepper.  Simmer  3  hours,  strain,  add 
tomatoes  and  serve  in  buillon  cups 
with  one-half  of  the  crackers  al- 
lowed. 

Roast  Chicken  and  Dressing. 

Cost. 

4y2  lbs.  chicken  at  27c $1.2150 

1    t   salt 0003 


Cost   of   chicken $1.2153 

Gas  to  roast  2   hours 0510 

Total  cost  of  chicken $1.2663 

Dressing —  Cost. 

1  loaf  of  stale  baker's  bread.  .  .$0.0900 

2  c  hot  water 0000 

2-3  c  chopped  giblets 0000 

2   small   onions    (%    c) 0083 

1  T  salt 0008 

1    t    pepper 0083 

1  T  poultry  seasoning 0083 

Cost  of  dressing $0.1157 


Clean  and  wash  chicken  thoroughly. 
Put  giblets  on  and  cook  until  tender, 
which  will  take  about  two  hours. 
Crumble  bread  very  fine,  add  giblets, 
chopped  onion,  salt,  pepper  and 
poultry  seasoning.  Mix  lightly  with 
the  hot  giblet  water  and  fill  chicken. 
Sew  up.  Rub  the  teaspoonful  of  salt 
on  the  chicken.  Render  out  the  fat 
from  inside  the  chicken,  roll  chicken 
in  this,  put  a  little  hot  water  in  pan 
and  place  in  oven.  Add  a  little  water 
as  needed  and  roast  two  hours.  Put 
dressing  that  is  left  over  in  another 
greased  pan  and  bake  while  roasting 
chicken. 

Gravy. 

Cost. 

2    T    flour $0.0018 

1  qt.  hot  water 0000 

1   t  salt 0003 

%  t  pepper 0021 


$0.0042 
Put    water    in    pan    after    removing 
roast,  add  thickening,  salt  and  pepper 
and  let  boil  up.     Serve. 

Mashed   Potatoes. 

Cost. 

3  lbs.  potatoes $0.0600 

1  T  salt 0008 

14  t  pepper 0021 

%  c  hot  milk 0201 

Gas,  20  min 0038 


$0.0868 
Cook  potatoes  in  water  and  salt  un- 
til done;  drain,  mash,  add  pepper,  then 
hot  milk,  a  little  at  a  time;  beat  until 
light. 

Creamed   Carrots. 

Cost. 

2  bunches  carrots,  at5c $0.1000 

1  t  salt 0003 

Vi    t  pepper 0021 

1  T  flour 0009 

1/2  c  milk 0134 

Gas,  1  hour 0114 


$0.1281 
Scrape  and  slice  carrots,  then  cook 
for  1  hour  in  salted  water;  add  flour 
and  pepper  to  milk;  pour  in  carrots; 
cook  for  about  five  minutes,  and 
serve. 

Mashed   Turnips. 

Cost. 

Turnips     $0.1000 

1  t  salt 0003 

%  t  pepper 0021 

Gas,   45   minutes 0084 

$0.1108 
Peel    turnips,   cut   up,    cook  '45    min- 
utes, mash,  add  salt  and  pepper,  serve. 
A  little  sugar,  if  liked  sweeter. 


If  You  Are  Not  Now  a  Reader,  Phone  Broadway 
200  or  A  7601  and  Order  The  Telegram 


HOLIDAY    MENUS 


•m 


Salad. 

Lettuce   with    French   dressing: 

Cost. 

2  heads  lettuce,  at  5c $0.1000 

%   c  Wesson  oil 0453 

1   T  vinegar 0016 

V2  t  salt 0001 

Ys   t  cayenne  pepper 0010 

$0.1480 
Take  off  outside  leaves  of  lettuce, 
wash  inside  and  break  leaves  in  two 
or  three  pieces;  drain.  Mix  dressing, 
put  salt  and  pepper  in  dish,  add  oil 
and  last  vinegar  to  dressing  and  mix 
thoroughly.  Serve  with  the  rest  of  the 
crackers  and  the  pimento  cheese. 

To    Make    the    Coffee. 

Cost. 

1-6  lb.  of  coffee,  at  27c $0.0450 

13  y2  c  water 0000 

Gas,  20  min 0038 

Cost  of  coffee  making $0.0488 

Top  of  1  qt.  milk  for  table  use     .0500 

Total   $0.0988 

Pumpkin    Pie    Crust. 

Cost. 

1  c  flour    $0.0141 

iy2  T  Crisco 0120 

%  t  salt 0001 

About   3    lbs.   water 0000 

Cost    $0.0262 

Pumpkin    Filling. 

Cost. 

2  c   cooked   pumpkin $0.0364 

2  c   milk    0536 

1  egg    0500 

3  T  sugar 0078 

V4,    t  salt    0001 

V2    t    ginger 0041 

V4.    t  alspice    0020 

%   t  cinnamon 0020 

2  t    syrup 0026 

Cost    $0.1586 

Cost  of  crust 0262 

$0.1848 
Steam  pumpkin  y2  hr.,  remove  meat 
from  shell,  put  the  2  T  of  syrup  on 
the  pumpkin  and  cook  for  one-half 
hour  longer,  add  spices,  salt,  sugar, 
beat  egg,  add  to  milk,  mix  together, 
run  through  colander,  put  in  crust 
and  bake  with  roast.  One-half  of  a 
5c   pumpkin   makes   two   cups. 

Prices  of  Menu. 

Cost. 

Beef  soup    $0.1481 

Roast  chicken    1.2663 

Dressing    1157 

Gravy    0042 

Mashed  potatoes  0868 

Creamed  carrots  1281 

Mashed  turnips  1108 

Salad  1480 

Cheese  1000 

Crackers  1000 

Coffee  0988 

Dessert    1848 

1  glass  blackberry  jelly 0500 

1   loaf  homemade   bread 0600 

$2.6016 


6  T  sugar  for  coffee 0156 

3  oz.  butter  for  table  use 0938 

94    lb.  walnuts   @   25c 1900 

V2   lb.  Brazil  nuts  @   20c 1000 

$3.0010 
— Mrs.  J.  A.  Reid,  Portland,  Or. 


MENU,  BY  MRS.  HARDY. 

Clear  Tomato  Soup. 

Bread  Croutons. 

Olives.  Mixed  Pickles. 

Roast  Chicken,  Bread  Stuffing. 

Giblet  Gravy.    Wild  Blackberry  Jelly. 

Whipped  Potatoes.     String  Beans. 

Brown   Bread.  Butter. 

Apple,   Celery  and  Nut  Salad. 

Carrot  Pudding  with   Sauce. 

Pumpkin   Pie. 

Coffee. 


Mrs.  Hardy  says:  My  Thanksgiving 
dinner  is  really  going  to  cost  a  great 
deal  less  than  $3,  for  the  string  beans, 
pumpkin,  pickles,  etc.,  were  raised  in 
our  war  garden  and  canned  for  win- 
ter use.  The  wild  blackberries  for 
jelly  I  picked  myself.  The  rooster  has 
been  raised  and  fed  mostly  on  table 
scraps.  The  bread  crumbs  for  stuf- 
fing I  save  when  cutting  bread,  dry 
and  keep  in  a  glass  jar.  I  have  used 
no  lard  or  other  cooking  compound 
for  over  a  year  now,  as  all  my  pies, 
cookies,  cakes,  doughnuts  are  made 
from  cottonseed  oil,  with  which  I 
have  splendid  results.  A  tablespoon- 
ful  of  the  oil  in  vegetables  instead 
of  butter  is  equally  satisfactory  and 
much  more  pleasing  to  Mr.  Hoover.  In 
my  conservation  pumpkin  pie  I  use 
a  teaspoonful  of  Egaho  powder  and 
a  teaspoonful  of  corn  starch,  instead 
of  an  egg,  for  while  the  egg  substi- 
tute does  not  contain  the  nourish- 
ment of  an  egg,  it  has  no  harmful  in- 
gredients, and  in  this  kind  of  a  din- 
ner there  is  plenty  to  nourish  one 
without  the  egg  in  the  pie. 

Clear  Tomato   Soup. 

Cost. 

6    large    tomatoes    $0.0500 

2  c  milk   (scalded)    0520 

%    t   salt    0001 

Dash  of  pepper 0001 

Dash    of    soda    0001 

1  T  cottonseed   oil 6057 

Total  cost   $0.1080 

Cook  tomatoes  until  tender;  mash 
through  sieve;  add  baking  soda  to  to- 
matoes, then  stir  slowly  into  milk; 
add  salt  and  oil  and  serve  at  once. 

Squares  of  Toasted  Bread. 

y2  loaf  of  stale  bread $0.0200 

Cut  slices  of  bread  in  squares  and 
brown  on  pan  in  oven  and  serve  at 
once. 


278 


TELEGRAM  CONSERVATION  COOK  BOOK. 


Roast  Chicken. 

Cost. 

5   lb.   chicken    $1.0500 

2   t   salt    0006 

■2   t  pepper 0041 

1    T    flour    0009 

H..t  water 0000 

$1.0606 

Cost  of  each  person $0.i767 

Dress,  clean,  wash  and  fill  chicken 
with  stuffing  and  sew  up.  Place  in 
roasting  pan,  dredge  with  flour,  add 
salt  and  pepper  and  %  cup  hot  water 
and  bake  until  tender.     Baste  after. 

Stuffing. 

Cost. 
Stale      bread      crumbs       (saved 
when   cutting   bread    and    the 

crusts    $0.0000 

Vz  t  salt 0001 

Vz   t  pepper 0041 

1    egg    0500 

1  onion   (finely  chopped) 0010 

1  t   sage    0083 

14    t   curry   powder    (if   liked)..      .0040 
Stock  from  giblets 0000 

Total   $0.0675 

Cost  for  one  person  1  cent. 
Season  bread  crumbs  with  salt,  pep- 
per, sage,  etc.;  add  chopped  onion  and 
giblets  which  have  been  boiled  and 
chopped.  Mix  with  egg  or  very  little 
of  stock  in  which  giblets  were  boiled. 

Gravy. 

Cost. 

2  T  flour $0.0027 

Vz   t   salt    0001 

Vz   c    milk    0150 

3  c  hot  water 0000 

Total    $0.0178 

For  1  person,  $0.0302. 

Remove  chicken  from  pan,  put  on 
top  of  stove  and  brown;  add  hot  wa- 
ter; let  boil;  then  add  flour,  beaten 
smooth  in  a  little  milk;  cook  until  it 
boils  well,  stirring  constantly. 

Whipped  Potatoes. 

Cost. 

4  lbs.  potatoes $0.0800 

1  t  salt 0003 

Vz  c  milk 0150 

1  T  cottonseed  oil 0057 

Total    $0.1010 

For  one  person,   $0.0222. 

Boil  potatoes,  drain,  mash,  add  milk 
and  oil  and  beat  with  a  fork  until 
creamy. 

Apple,   Celery  and  Nut   Salad. 

Cost. 

3   large  apples $0.0500 

Celery    0400 

1  c  chopped   nut  meats 1250 

Total    $0.2150 

Chop  each  separately,  then  mix  with 

salad    dressing. 


Uncooked  Salad   Dressing. 

Cost. 

1  egg  yolk    $0.0300 

1  T  vinegar    0016 

Vz   t   salt    0021 

1  c  oil 0906 

Total    $0.1223 

Beat  1  egg  yolk  to  a  smooth  cream 
with  1  tablespoonful  of  vinegar,  Vz 
teaspoonful  salt;  add  slowly  while 
beating  1  cupful  of  cottonseed  oil 
(this  does  just  as  well  as  olive  oil 
and  is  cheaper).  Beat  until  smooth 
and  thick;  pour  over  chopped  fruit,  in 
individual  salad  dishes;  pour  little 
extra  dressing  on  top;  add  a  few  of 
the  finely  chopped  nuts  and  a  dash 
of  paprika. 

String    Beans     (Home    Canned). 

Cost. 

1  qt.  can  beans   $0.0800 

1   T  oil    0057 

Vz  cup  cream  (not  necessary) .  .      .0400 

$0.1257 
Open    string    beans    and    cook    until 
tender   with   tablespoonful   oil.    .When 
ready  to  serve  add  cream. 

Carrot  Pudding. 

This  is  delicious  and  as  rich  as  suet 
pudding  and  saves  the  fats  which  are 
so    precious    nowadays.  Cost. 

1  cup  carrots,   grated    $0.0200 

1    large    cup    potato    grated    . . .      .0100 

1  cup  flour 0141 

1  cup  sugar 0417 

1    cup    raisins    0500 

1    t   soda    0007 

1  t  cinnamon 0083 

1  t  cloves    0083 

Total    $0.1531 

Mix  together  and  steam  three  hours 
in  a  covered  pail. 

Sauce   for  Pudding. 

Cost. 
1/2    c  sugar $0.0208 

2  T  cornstarch 0063 

1   c   milk 0150 

Flavoring    0292 

Total    $0.0713 

Boil  milk  and  sugar  together  and 
add  cornstarch  dissolved  in  a  little  of 
the  milk.     Pour  over  pudding. 

II  row  11    Bread. 

I  have  figured  we  will  eat  about 
10  cents  worth  of  brown  bread  made 
by  this  recipe.  Save  1  pint  of  potato 
water  and  add  to  it  2  medium  sized 
potatoes,  mashed  fine;  warm  and  dis- 
solve in  it  1  cake  Fleschmann's  yeast 
and  Vz  tablespoonful  sugar  and  whole 
wheat  flour  for  a  stiff  batter.  Beat 
and  set  in  warm  place  to  rise  about 
Vz  to  1  hour  until  bubbles  show  on 
top.  Use  3  cups  Ralston  bran  and  3 
cups  graham  flour.  Put  in  bread  pan, 
make  a  hollow,  add  1  teaspoonful  salt, 
1  tablespoonful  oil,  add  risen  yeast 
and   a  pint  of  lukewarm  water.    Beat 


HOLIDAY    MENUS 


279 


and  add  white  flour  until  it  can  be 
handled,  then  turn  on  mixing  board 
and  knead  until  smooth  and  elastic. 
Place  in  a  greased  bowl,  cover  and 
set  aside  in  a  warm  place  till  more 
than  double  its  bulk  from  iy2  to  2 
hours.  Mold  into  loaves.  Place  in 
well  greased  bread  pans,  filling  half 
full.  Cover,  let  rise  until  double  in 
bulk.  Bake  45  to  60  minutes.  Deli- 
cious. Tastes  very  nice  with  raisins 
or  dates  chopped. 


Conservation   *'usnpkin   Pie. 

Cost. 

1  large  cup  pumpkin $0.0300 

%   cup  sug-ar 0312 

2  cups  whole  milk 0060 

1  :  F.gaho  powder 0040 

1  T  cornstarch 0030 

Pumpkin    0742 

y2   t    mace     0015 

y2    t  ginger 0041 

1  t  cinnamon 0083 

y2    t   salt    0001 

$0.0882 
Crust —  Cost. 

2  T  cottonseed  oil   $0.0114 

V4,   t  salt 0001 

%   c  flour    0105 

Total   $0.1102 

Mix  filling  and  turn  into  pie  pan 
lined  with  pastry.  Bake  35  or  40  min- 
utes. Dissolve  the  egg  substitute  and 
cornstarch  in  a  little  milk.  An  egg 
may  be  used  instead  which  would 
bring  the   cost   up   to   $0.1935. 


Detail  of  Cost. 

Cost 

Clear  tomato   soup    $0.1080 

Squares   of   toasted    bread 0200 

Roast  chicken   •. 1.1606 

Stuffing    0675 

Gravy 0178 

Whipped  potatoes    1010 

Salad    2150 

Salad   dressing    1223 

String   beans    1257 

Carrot    pudding    1531 

Sauce    0453 

Brown  bread 1000 

Butter    1000 

Pumpkin   pie    1102 

Coffee    0400 

Cream  for  coffee    0430 

Sugar  for  coffee 0080 

Wood    fuel,    3    hrs 0900 

Wild    blackberry    jelly 0800 

Pickles 0500 

Olives 1500 

Total    cost    $2.8075 

Mrs.  J.  L.  Hardy,   Portland,   Or.,   R. 
F.  D.  2.  Box  7. 


MENU,  BY  MRS.  WRIGHT. 

Crab    cocktail    with    salted    crackers. 

Tomato    soup    with    wafers. 

Crab  apple  pickles. 

Stewed     chicken    with    brown    gravy. 

Persian   rice.  Currant  jelly. 

Mashed  potatoes. 

Cauliflower  au  gratin. 

Biscuits.  Butter. 

Fruit    salad    with    fruit    dressing. 

Minced   pie   with   creamed    cheese. 

Salted  peanuts.  Coffee. 


Crab  Cocktail. 

Cost. 
1  pt.  crab  (home  canned)  ....$0.1500 
1       T       Worcestershire       sauce 

(home  made) 0090 

%    of   bottle   of   catchup 1500 

Salted  crackers 0400 

$0.3490 

Tomato   Soup. 

Cost. 
1  pt.  tomatoes  (home  canned).  .$0.0750 

1   qt.  milk 1300 

1  t  soda 0007 

1    t   salt    0003 

y2    t   pepper    0041 

1  T  pepper 0009 

Wafers 0400 

$0.2510 

Fowl. 

Cost. 

1  hen   (stewed)    $0.6500 

Fuel       0300 

2  T  flour    (for  gravy)    0018 

1  T  salt 0008 

1  t  pepper 0083 

Water 0000 

$0.6909 

Persian   Rice. 

To  be  served  with  chicken — an  add- 
ed luxury. 

Cost. 

1  cup  rice   $0.0454 

iy2  c  raisins 0750 

2  t  minced  preserved  ginger   .  .      .0100 

%   c  oleomargarine 0200 

V2  c  walnuts   (cut  fine) 0625 

Fuel       0200 

$0.2324 

Cook    raisins,    nuts    and    ginger    in 

butter  until  raisins  puff  up,  then  add 

mixture    to    rice,     pour    in    casserole, 

cover  and  let  steam  for  y2  hour. 

Mashed   Potatoes. 

Cost. 

3  lbs.  Irish  potatoes   (mashed) .  $0.0600 

1    t   salt    0003 

%    c   milk    0201 

Fuel       -0040 

$0.0844 


280 


TELEGRAM  CONSERVATION  COOK  BOOK. 


Cauliflower  au  Gratin. 

1  head  cauliflower $0.1000 

Fuel       0060 

1%     c    milk     0402 

1  t  flour 0003 

1  t   salt    0003 

y2    t   pepper    0041 

2  T    grated    cheese    to    put    on 

top       0094 

$0.1603 
Return   to   oven   to   brown. 


Biscuits. 

Cost. 
1  qt.  flour $0.0563 

1  t  salt 0003 

2  T  lard .0174 

3  t  baking1  powder 0108 

1  cup  milk 0268 

Fuel     0030 

Currant    jelly    (home    made) . .  .      .0700 
Crab       apple       pickles       (home 

made)      0500 

$0.2343 


Fruit   Salad. 

Cost. 

1  can   pineapple    $0.1000 

2  apples 0300 

6   halves  of  canned  pears 0090 

Celery       0200 

Nuts    0100 

1  lettuce  head 0500 

$0.2190 


Salad  Dressing. 

Cost. 

1    egg    $0.0500 

3   T  sugar 0078 

1    t   salt    0003 

1  T  flour 0009 

1  t  mustard 0083 

1   cup   fruit  juices    0000 

$0.0673 
Use  only  1-3  for  salad  at  $0.0224. 


Mince  Meat  Ingredients.  Cost. 
2    qts.   chopped   grean   tomatoes 

(home  grown)    $0.1000 

2    qts.    chopped   apples    (bought 

from    grower)    1500 

1%     lbs.    suet    1500 

2  pkgs.  raisins 2500 

Hk    lbs.   brown  sugar 0700 

2   T   cinnamon    0500 

1  T   nutmeg 0760 

2  T  salt 0016 

1  T  allspice 0250 

V2    T   clove's    0041 

2  qts.  cider 2000 

Makes   8    quarts   for    $1.0761 

Mince  Pie. 

Cost. 
1  pt.  mince  meat  (home  made) .  $0.1250 

Pie    crust    0400 

Fuel       0188 

Cheese  with   pie 0500 

$0.2338 

Cream   cheese   and   roll    in   shape    of 

carrot,    put    parsley    on    top    for    the 

green. 

Salted  peanuts    $0.1100 

Cost  of  Menu. 

Cost. 
Crab       cocktail       with       salted 

crackers     $0.3490 

Tomato   soup  with   wafers 2510 

Crab   apple    pickles    0500 

Stewed    chicken   with    gravy    .  .      .6909 

Persian  rice 2324 

Currant  jelly    0700 

Mashed  potatoes 0844 

Cauliflower   au   gratin 1603 

Biscuits    1143 

Butter    0936 

Fruit  salad 2190 

Salad    dressing    0224 

Mince  pie  with  cheese 2338 

Salted    peanuts    1100 

Coffee     (9    T)     0844 

Cream    (top   milk)    0500 

Sugar    (14    c)    0104 

$2.8259 
—Mrs.  M.  Wright,  488  East  Davis 
street,  city. 


Addenda 


Should  some  little  variations  in 
price  be  noted  in  the  foregoing 
recipes,  please  understand  that  this 
work  extended  over  a  period  of  four 
months,  and  recipes  were  priced  in 
accordance  with  the  prices  current  on 
the  Public  Market  when  written. 
However,  most  of  the  recipes  have 
been  revised  to  conform  to  the  prices 
of  October  31,  19^17,  given  on  pages  35, 
36   and   37. 

The    value    of    all    this    pricing    (as 


has  been  said  elsewhere)  is  always 
more  in  the  comparative  than  in  the 
absolute  cost.  I  trust  it  will  prove 
as  helpful  to  all  who  use  this  cook 
book  in  ascertaining  which  recipes 
are  most  economical,  as  it  has  to  the 
ladies  whose  recipes  fill  this  book, 
and  who  are  entitled  to  your  appre- 
ciation of  their  capable,  disinterested 
and  patriotic  work. 

AUNT  PRUDENCE. 


INDEX 


A  Page 

Abbreviations,  Key  to  35 

Addenda     2S0 

Almond    Nougat    231 

Almonds,    Salted    275 

Apples,   Canning  of    16 

Apple  Sauce  with  Cider  17 

Apples,  Canned  for  Pies   17 

Apple  Butter    17 

Apple  Jam    17 

Apple  Jelly     17 

Apples,   Fried    17 

Apples,    Baked    226 

Apples,  Baked   with   Cocoanut    248 

Apples,  Clear   Baked    261 

Apples,  Dry,  for  Pies   215,  226 

Apple  Pie    255 

Apple  Sauce  Cake  246 

Apple  Turnover    247 

Apple  Tapioca  Pudding   221 

Apple  Mint  Freeze  Pudding 226 

Apple  Porcupine    226 

Apple  Sauce   269 

Apples  with   Raisins    226 

Apples  with  Cranberries   226 

Apple  Sandwich  Fillings  . .  214,  238,  267 

Apple  and  Nut  Filling 214,  238,  267 

Apple  Salads    202,  203,  253 

Apple  Salad  in  Apple  Baskets   203 

Apple  and  Celery  Salad  202,  264 

Apple,  Celery  and  Date  Salad    202 

Apple,  Celery  and  Nut  Salad   ..  202,  278 

Apple  and  Grape  Salad   202 

American  Stew  91 

B 

Basis  of  Work  5,  6,  47 

Baking  Powder,  Prices  of   36 

Bananas,  Baked   226 

Banana  Cream    227 

Banana  Salad  203,  266 

Banana  and  Walnut  Salad   203,  255 

Bay  Leaves 75 

Beans,  Baked   177,  178 

Bean  Loaf     248 

Bean  Baked  Chowder   239 

Beans,  Spanish    178 

Beans,  Baked  Salad   196 

Beans,  Dried  Lima  175 

Bean   Soup,   Lima    77 

Bean  Soup   77,  78 

Beets,  to  Can  28 

Beets,  Baked    179 

Beets  with  Cream  Sauce   179 

Beets,  Minced    179 

Beets,  Saute  179 

Beets,  Sliced    179 

Beet  Relish  253 

Beef  146  to  158 

Beef,  to  Cut  Up   147 

Beef,  Corned    148 

Beef,  to  Cook   154,  155 

Beef,  Brisket,  Cold  Boiled    157 

Beef,  in   Cornflakes    155 

Beef,  Boiled  with  Noodles 153 

Beef,  Dried     148 

Beef  Stew   90 

Beef  Steak,  to  Keep  Raw   148 

Beef  Steak,  to  Roast   154 

Beef  Steak,  Spanish   155 

Beef  Steak  Pudding  157 

Beef,  Smothered     155 

Beef  Suet,  to  Try  Out 149 

Beef,  Preservation   of    147 

Beef  Roll  with  Tomato  Sauce 153 

Beef,  Round,  Southern  Style  156 

Beef,  Jellied     157 

Belgian  Hare  123 

Berries,  to  Preserve  without  Cooking  24 

Berries,  Blackberries     21 

Berries,  Cranberries   23 

Berries,  Gooseberries     22 

Berries,  Loganberries    20 


Page 

Berries,  Raspberries    21 

Bir.ds,  to  Cook    160 

Biscuits,  Baking  Powder  57,  253,  264,  280 

Biscuits,  Graham    60 

Blackberries,  to  Can  21 

Blackberry  Cordial  22 

Blackberries,  Evergreen   22 

Blackberry  Jam     22 

Blackberry  Jellv    21 

Blackberry  Pie  214 

Boiling  Fruit  in  Jars   15 

Bonne   Femme   Soup    73 

Bordeau   Sauce   ; 31 

Bread,  Prices  of 37 

Bread  Making   45 

Bread  Making,  U.  S.  Gov't  I   46 

Bread  Making,  U.  S.  Gov't  II   46 

Bread,  Baking  Powder  54 

Bread,  Coffee   Cake    55 

Bread,  White  48  to  57,  259 

Bread,  Quick  Method  50 

Bread,  Perpetual   Yeast    51 

Bread,  Salt  Rising   48,  53,  54 

Bread,  Three  Hour  Yeast   50 

Bread  with  Soft  Flour  52 

Bread,  War  (Brown  Bread)    ...  57  to  65 

Bread,  Brown   59,  60,  278 

Bread,  Boston  Brown    61,  62 

Bread,  Bran   64,  65 

Bread,  Corn    61,  62 

Bread,  Southern  Corn  62 

Bread,  Entire  Wheat 

57,   58,   65,   245,   247 

Bread,  Graham 59,  60 

Bread,  Rye  247 

Bread,  Brown  for  Sandwiches   ...248 

Bread,  Nut  and  Raisin  66 

Bread,  Nut  and  Raisin,  English   66 

Bread,  Nut 242,  243 

Bread,  Raisin    255 

Bread,  Health    65 

Bread,  Johnny   Cake    62 

Bread,  Oatmeal    63,   64 

Bread,  Rice    65 

Bread  Crumbs,  to  Save  67,  68 

Bread  Crumb  Pudding   222,  223 

Bread  Pudding     225 

Breaded  Lamb  Chops   163 

Brown  Stew  90 

Broth,  Jelly   244 

Bouillon     260 

Buns    56 

Butter,  Apple    16 

Butter,  Pear     19 

Butter,  Prune    20 


Cabbage,  Bavarian    180 

Cabbage,  Blue  180 

Cabbage,  Creamed    180,   266 

Cabbage,  Delicate    180 

Cabbage,  Hot  Slaw 264 

Cabbage,  Lady  180 

Cabbage,  My  Favorite 180 

Cabbage,  Red    180 

Cabbage,  Smothered     180 

Cabbage,  Souffle    180 

Cabbage,  Sauer   Kraut    181 

Cabbage  Salad    196 

Cabbage  Soup  79 

Calf's  Head  Soup    73 

Carrots,  Creamed   181,  269,  276 

Carrots,  to  Cook  181,  262 

Carrots,  Casserole     181 

Carrots,  Croquettes    133 

Carrot  Pickles    33 

Carrot  Pudding   216,  217,  268 

Carrot  Salad    179 

Carrots,   Stewed   181 

( !a  rrot  Soup   80 

Carrot  and  Nut  Salad  133 

Cake,  Angel  Food   250 


282 


INDEX 


Page 

Cakes,  Christmas     230 

Cakes,  Coffee     230 

Cakes,  Conservation,  Making  of 231 

Cake,  Cup    247,  249 

Cake,  Ginger 231,  244 

Cake,  Oatmeal  230,  242,  244 

Cake,  Molasses  231,  241 

Cake,  Raisin 249 

Cake,  Sponge     245 

Cakes,  Small    254 

Cake  Fillings   230,  231 

Boiled  Honey  Icing 230,  231 

Mock   Cream    230 

Candy    231 

Candy,  as  Gifts   231 

Candy,  to  Color  231 

Candy,  Chocolate  Dainties   231 

Candy,  Marshmallows   232 

Candy,  Persian  Sweets  232 

Candy,  Popcorn    Balls    232 

Candy,  Raisin,  Nut  and  Honey   232 

Candy,  Yellow   Jack    232 

Canning  Apples  16,  17 

Canning,  Basis  of  Contest  16,  17 

Canning  Baked  Pears   19 

Canning  Beans    26 

Canning  Beets     28 

Canning  Blackberries    22 

Canning  Cherries    19 

Canning  Cider  Apple  Sauce  17 

Canning,  Cold  Pack  Method 13,  14 

Canning  Corn   25 

Canning  Gooseberries    22 

Canning,  Hot  Pack  Canning   13 

Canning  Loganberries    20 

Canning  Meats  25,  28,  148 

Canning,  Open  Kettle  Method   ...  13,  15 

Canning,  in  Cold  Water  15 

Canning,  in  Cold   Syrup    16 

Canning,  Other  Methods  15,  16 

Canning  Peaches    18 

Canning  Pears  18,  19 

Canning  Peas    26 

Canning  Prunes     20 

Canning  Pumpkin  28 

Canning  Salmon    28 

Canning  Tomatoes    (Aunt    Prudence)  27 

Canning  Tomatoes  in  the  Oven  26 

Canning  Tomatoes,  Small  Quanties   .   27 

Canning  Tomatoes  for  Soup   27 

Canning  Vegetables    25 

Canning  Vegetables  in  the  Oven 25 

Casserole  of  Beef    153 

Casserole  of  Lamb    162 

Casserole  of  Veal    148 

Catchup  27  to  33 

Cauliflower  au  Gratin   182,  280 

Cauliflower,   Escalloped    182 

Cauliflower,  to  Gook   182,  255 

Cauliflower   Soup    79 

Cauliflower,  Creamed    257 

Celery  and  Apple  Salad   264 

Celery  and  Dill    Sandwiches    236 

Celery  and  Nut  Salad   197 

Celery  and  Peas  Salad   198 

Celery  Soup    78,  272 

Celery  and  Tomato  Salad     198 

Celery  Salad    237 

Cheese  Recipes  ...  129  to  131,  133  to  143 

Cheese,  Prices  of  36 

Cheese  Balls 291 

Cheese  Delight    258 

Cheese  Cakes   138 

Cheese  and  Corn    141 

Cheese  and  Eggs   142 

Cheese  and  Horseradish     236 

Cheese  and  Macaroni    134,   135 

Cheese  Neapolitan     236 

Cheese  Omelet     138 

Cheese  Puffs    138 

Cheese  Ramekin     138 

Cheese  Sandwiches   236,  237 

Cheese,   Scalloped    138 

Cheese  Souffles 136,  137,  141 


Page 

Cheese  and   Lettuce    236 

Cheese  with   Tomatoes    189 

Cheese  and  Nuts 197,  236,  241 

Cheese  with   Salad    209 

Cheese  Straws     270 

Cheese,   Workman's    237 

Cherries,  How  to  Can  19 

Cherries,  How  to  Crystalize 19 

Cherries,  How  to  Dry  19 

Cherries,  How  Preserved  19 

Chicken  a  la  King   116 

Chicken,  Baked   114,  267 

Chicken,  Breaded    119 

Chicken,  Bulgarian     115 

Chicken  Croquettes    119 

Chicken,  Fricasse  117,  118 

Chicken,  Fireless  Cooker  117 

Chicken,  Fry    120 

Chicken,  Fowl     279 

Chicken,  en  Casserole   118,  256 

Chicken,  Panned    117 

Chicken  Pot   Pie   119 

Chicken  Pie  118,  119,  159 

Chicken,  Roast  253,  255,  263,  270,  273,  278 

Chicken  Ragout    274 

Chicken  Rolls    250 

Chicken  for  Sandwiches  235 

Chicken,  Scalloped    117 

Chicken,  Stewed  with   Rice   265 

Chicken  Salad     204 

Chicken  Soup  76,  119,  265,  273 

Chicken,  Spring    120 

Chicken,  Southern   Style    116 

Chicken,  Stewed     115 

Chicken,  Roasted     114 

Chicken  with  Macaroni  118 

Chicken,  Old,  to  Serve   120 

Chicken  Jelly    120 

Chili   Con   Carne    87 

Chili  Sauce     30 

Chili  Southern    87 

Chop  Suey  85,  86 

Chow    Chow    29 

Chowder,  Baked   Bean    239 

Chowder,  Clam   107,  108 

Chocolate  Dainties    231 

Chocolate  Dessert    228 

Christmas  Pudding  216,  219 

Clams    107 

Clam   Bisque    109 

Clam  Chowder  107,  108 

Clams,  Creamed   108 

Clam  Fritters    109 

Clam  Nectar  109 

Clam  Pie    108 

Clams,  Scalloped   108 

Clam  Soup    242 

Cocka  Leeka  Soup    73 

Cod,  Black,  Baked    104 

Codfish  Balls     106 

Codfish  Chowder  105,  106 

Codfish  Gravy    106 

Codfish  and  Potatoes   106 

Codfish  with   Spaghetti    105 

Codfish  Souffle    106 

Codfish  Paste    240 

Coffee,  to  Make   254,  256,  274,  277 

Coffee,  for  Picnic   250 

Coffee  Cake  55 

Coffee  Custard    227 

Coffee  Jelly    228 

Collops  of  Meat  154 

Cooked  Corn   Meal    47 

Cooked  Rolled    Oats    47 

Cooked  Rice     47 

Cooked  Potatoes    47 

Cookie  Recipes   239 

Combination  for  Veal  158,  161 

Comparative  Cost  of  Fuels  38 

Conservation  Cooking   240 

Conservation  Bread  Making 45 

Conservation  of     Fruits     and     Vege- 
tables       10 

Conservation  Entertaining    235 


INDEX 


Page 

Conservation  of  Meats    71 

Conservation  of  Sugar  and  Fats   ....212 

Conservation  of   Wheat    43 

Conservation  of  Work    ■. . .     7 

Conserve,  Mixed   Fruit    24 

Conserve,  Prune    20 

Conserve,  Ripe  Tomato    24 

Conditions  of  Judging  Contests  44 

Consomme     75 

Corn  Bread  61,  62 

Corn  Bread  Gems   62 

Corn,  Canned     275 

Corn  and    Cheese    141 

Corn  and  Cheese  Souffle  141 

Corn  Chowder     182 

Corn  Custard,    Baked    269 

Corn,  to  Can   25 

Corn  Fritters     182 

Corn  Meal,  Cooked    47,  140 

Corn  Meal  Gems    63 

Corn  Meal  Rolls     62 

Corn  Meal  Souffle 140 

Corn,  Mock  Cream    183 

Corn  Muffins     63 

Corn  Pudding     183 

Corn  Relish    33 

Corn,  New  England   264 

Corn,  Scalloped    256 

Corn,  Southern 

Corn  and  Sweet  Peppers   183 

Corn  Soup     270 

Corn  and  Tomatoes  189 

Corn  a  la  Southern 182 

Corned  Beef  148 

Cottage  Cheese .237 

Cost  of  Fuel   38 

Crabs  and  Crawfish  97,  98 

Crab  Salad    272 

Crab  Cocktail    279 

Cranberry  and   Apples    226 

Cranberry  and  Raisin  Sauce  226 

Cranberry  Jelly   23,  264,  275 

Cranberry  Marmalade    23 

Cranberry  Sauce   23,  255,  260 

Cranberry  and  Raisin  Jelly  258 

Cranberry  Mold   269 

Cream  Substitute    253 

Cream  of  Tartar,  Prices  of  36 

Cream  of  Carrot  Soup    80 

Cream  of  Cauliflower  Soup    79 

Cream  of  Celery  Soup  78 

Cream  of  Peanut  Soup   80 

Cream  of  Tomato  Soup    78 

Cream  Puffs    271 

Crecy  Soup     74 

Creole  Sandwiches    237 

Cress    236 

Croquettes   164,  133 

Croutons    297 

Crown  of  Roast  Lamb   163 

Crystalized    Grapes    254 

Cucumber  and   Onion   Sandwiches    ..236 

Cucumber  Salad     197 

Cucumber  Soup    174 

Cucumber  Pickles    31 

Curry,  Indian   85 

Currant  Pie   214 

Custard   Cups    242 

Custard,  Coffee    227 

Custard,  Steamed    227 

Custard,  Rice    249 

Cutlets,  Veal    160 

D 

Date  Pudding    222 

Date  Whip    227 

Date  and  Nut  Fillings  23,  256 

Date,  Stuffed   222,  265 

Date  Surprise    227 

Desserts     313 

Desserts,  Fruit  225 

Dill  Pickles  31,  32 

Dill  and   Celery   Sandwiches    236 

Dressing,  Bread  ...255,  264,  269,  276,  278 


Page 

Dressing,  Celery     262 

Dressing,  Delicious   Fruit   120 

Dressing  for  Fowls    113 

Dressing,  Oyster    113,   272 

Dressing,  Prune     121 

Dressing,  Mayonnaise    253,  255 

Dried  Beef    148 

Dried  Cherries    119 

Dry-Salting  Pork    149 

Dry  Measure,  Table  of  35 

Drving  Vegetables  and  Fruit  12 

Duck,  to  Roast   122,  262 

Duck,  Stuffed    122 

Duck,  Wild   122 

Dumplings  173,  175 

Doughnuts    243 

E 

Economy    69 

Eggs 129,  130,  142,  143,  144 

Egg  Croquettes    143 

Egg  Lily   Salad    197 

Egg  Sandwiches     241 

Eggs,   Stuffed    249 

Egg  Timbales   143 

Electricity  as  a  Fuel  38,  39,  40 

Elderberries   24 

English  Nut  and  Raisin  Bread  66 

Entertaining  Conservation    235 

Entire  Wheat  Bread    57 

Evergreen   Blackberries    22 

Explanation  of  Recipes   37 

F 

Fats,  Tables  for 35,  37 

Favorite    Sandwiches    237 

Fig  Sandwiches    "38 

Fig  Pudding    21-„22, 

Fish,  Croppies,  to  Cook  253 

Fish  Fillets    96 

Fish  Food  Value   95 

Fish  Food  Value  Table   99 

Fish,  How  to  Can 28 

Fish,  How  to  Carve  98 

Fish,  How  to  Fry   96 

Fish,  How  to  Prepare 96 

Fish,  How  to  Select 96 

Fish  Prices     95 

Fish  Salad    205 

Fish,  Shad  for   Salad    207 

Fish,    Tuna    Salad    206 

Fish  and  Sea  Food  95 

Fish  Stew     ■••  91 

Fish  Stuffing    98,   99 

Fish  Soup     81 

Fish,  Ways  of  Cooking   98 

Fish,  What  to  Serve  With   98 

Flank  Steak  to  Cook   155 

Flour  and  Meats  Tables 35,  36 

French  Chow  Chow   29 

French  Pickles    29 

Fresh  Fruit  Sandwiches  238,  241 

Fricassee  of  Veal    160 

Frittadilla     165 

Fruit  Desserts 225 

Fruit,  Drying  of  12 

Fruit  Sandwiches    238 

Fruit  Salads  200,  201,  202,  280 

Fruit  Salad  Dressing    201 

Fruit  Paste    240 

Fruit,  Preservation  of 13 

Fried  Apples   1? 

Fritters    67 

Food  Values  of  Breads  47 

Fowl    279 

Fuel,  Cost  of  38 

Fuel,  Comparative  Cost  of  38 

Fuel,  Electricity  as  a  38,  40 

Fuel,  Gas  as  a   40,  42 

Fuel,  Wood  as  a  42 

G 

Gas  as  a  Fuel   40,  41,  42 

Gems,  Brown  • 65 

Gems,  Corn   Bread    62,  63 


INDEX 


Page 

Gems,  Oatmeal    64 

Gems  and  Wheat  63 

General  Food  Values  44 

General  Recipes  for  Jelly   24 

Ginger  Bread   66,  67,  242 

Ginger  Cake     244 

Ginger  Creams    242 

Ginger  Hoover  Bread   230 

Ginger  Pears     19 

Ginger  Snaps    246 

Gooseberries,   Canned    22 

Gooseberry  Relish     22 

Gooseberry  Shrub   22 

Gooseberry  Spread   22 

Goose,  Dressing    for    120 

Goose,  to  Roast   121,  268 

Goulash    86 

Goulash,  Hungarian  86 

Graham  Cookies     243 

Graham  Pudding   224,  266 

Grains  . .  ....  129,  130,  131,  139,  140 

Grape  Juice   22 

Grape  Juice  Sauce 266 

Grape  and  Apple  Salad   202 

Grape  Jelly    22 

Grape  Marmalade    22 

Grapes,   Cry stalized    254 

Gravy    112 

Gravy,  Giblet  113,  121,  264,  269 

Gravy,  Chicken  276,  277,  278 

Greens  for  Garnishing   209 

Green  Tomato  and  Onion  Pickles  ...  30 

Green  Gooseberry  Pie  214 

Green  Currant  Pie   214 

Green  Vegetables,  to  Store 193 

Green  Vegetables,  to  Serve  193 

Griddle  Cakes 69,  70 

H 

Halibut,  Baked  Loaf  103 

Halibut,  Creamed    103 

Halibut  Chowder     103 

Halibut,  Molded   104 

Halibut  Stew  104 

Halibut,  Smothered    103 

Halibut  Soup    81 

Halibut,  to  Cook,  Tenderloin   272 

Hamburger,  Glorified    156 

Hamburger  Loaf   157 

Hamburger  Salisbury    156 

Hamburger  Spanish   157 

Hamburger  Steak    156 

Hamburger  Patties    156 

Ham,  to  Cure  in  Brine 150 

Ham,  Sweet  Pickle  for  150 

Ham  Puff  164 

Harlequin   Sandwiches    236 

Hare,  Belgian   123 

Harvesting,   Fall    11 

Hash   (Meat)    165 

Hash   (Potatoes)     187 

Head   Cheese    150 

Heat,  Oven   38 

Heat,  Top  Burner  38 

Herring  Soup    81 

Hickory  Nut  Pie  216 

Hoe  Cake 63 

Holiday  Menus  252  to  280 

Hollandaise   Sauce    97 

Hominy,  Scalloped   249 

Hominy  and  Cheese  141 

Honey  Sandwiches   238 

Honolulu   Sandwiches    237 

Horseradish  and  Cheese  Sandwiches. 236 

Hot  Cakes  69,  70 

Hot  Rolls  55,  56 

Hot  Pack  Canning   13 

Hungarian  Goulash    86 

I 

Ices    228 

Ice,  Lemon   229 

Ice,  Pineapple  229 

Ice  Cream   229 

Ice  Cream  with  Brown  Bread    229 


Page 

Ice  Cream   with  Brown  Sugar   229 

Indian  Baked   Pudding    224 

Indian   Curry    85 

Introductory   Pages    5,  6 

Irish  Stew   90,  91 

J 

Jam,  Apple     17 

Jam,  Blackberry    22 

Jam,  Rhubarb   23 

Jam,  Strawberry    23 

Jam  and  Nut  Sandwiches  237 

Jam  or  Jelly  Tarts   216 

Jello,  Orange     245 

Jello,  Raspberry    253 

Jello,  Fruit     228 

Jellv,  Apple  17 

Jellied  Beef   157 

Jelly,  Blackberry     22 

Jelly,  Broth    244 

Jelly,  Cranberry  and  Sago  23 

Jelly,  Cranberry  and  Raisin   257 

Jellv,  Coffee    228 

Jelly,  Chicken  120 

Jelly,  Currant   24 

Jelly,  Elderberry  and  Grape  24 

Jellv,  Economical    25 

Jelly,  Grape   22 

Jelly,  Loganberry     21 

Jelly,  Orange    20 

Jelly,  Oregon  Grape 24 

Jelly,  Peach   18 

Jelly,  Prune  20,  228 

Jelly,  Raspberry    228 

Jelly  Roll    245 

Jelly  Sandwiches     235 

Jellied  Souse   151 

Jellied  Veal    157 

Jellied  Vegetables     171 

Johnny  Cake   62 

Juice,  Blackberry    22 

Juice,  Grape    22 

Juice,  Gooseberry  Shrub   22 

Juice,  Loganberry   20,  21 

Juice,  Raspberry    Shrub    21 

E 

Keys   to   Abbreviations    35 

Kniple   Soup    81 

L 

Lamb     146 

Lamb  Stew    89,   90 

Lamb  Casserole    162 

Lamb  Chops,    Breaded    163 

Lamb,  Crown  Roast  of 163 

Lamb,  Roast    Leg   of    163 

Lamb  Stew   89,  90 

Lemon  Pie   214 

Lenten   Broth    74 

Left  Overs  146,  164,  165 

Lettuce  Salad   261,  271 

Lettuce  and  Tomato  Salad  275 

Lettuce  and  Cheese   Sandwiches    236 

Lettuce,  to  Prepare   240 

Lemon   Ice    249 

Lima  Bean  Soup   70 

Liquid   Measure  Table   35 

Liver  Soup   73 

Lobster  97 

Loganberry,  Canning  of   20 

Loganberry  Juice  20,  21 

Lunches  for  School  Children 

234,  239,  245 
Lunches  for  Office  Workers 

234,  245,  246 
Lunches  for  Outdoor  Workers 

234,  247,  248,  249 
Luncheon  for  Entertaining  234 

M 

Macaroni,  Prices  of   36 

Macaroni  and  Cheese  134,  135 

Marmalade,  Cranberry    23 

Marmalade,  Grape     22 

Marmalade,  Orange    20 


INDEX 


285 


Page 

Marmalade,  Peach   •■•••••••;•• *f 

Marmalade  and  Nut  Sandwiches  •■••237 

Marshmallows Wn    H 

Meal  and  Flour  Tables  35,,?;J 

Meat    "5 

Meat  Balls b»  *i5h 

Meats,  Canning  of  28,  l*» 

Meat,  How  to  Cook  ............  151,  152 

Meat,  How  to  Select  and  Care  for  ..151 

Meat,  Saving  of   ■  •  •  •  •  1*7 

Meat  Sandwich  Filling   238,  240 

Meat  Substitutes  for  Health   ■•■•■•••££ 

Meat  Salad  204,  205 

Meat  Substitute  Tables    131 

Meat  Sauce  Tartar   2<2 

Meringue •  •  •  •  •  •  -^2 

Menus  for  Dinners   252  to  280 

Milk  and  Eggs,  Prices  of  •••■•* 

Mince  Meat,  to  Make 275,  280 

Mince  Meat  in  Small  Quantities   ....  Sj 
Mince  Meat,  Green   Tomatoes    ...    33,   34 

Mince  Pie  271,  275 

Minced  Collops  •  •  -154 

Miscellaneous  Tables  35,  6< 

Mixed  Pickles  • 29 

Mixed  Mustard   Pickles    ■-■•J 

Mock  Cream   227,  261 

Mock  Duck   159 

Mock  Turkey  159 

Molasses  and  Sugar  Prices 3b 

Muffins  56  to  59 

Muffins,  Bread  Crumb   68 

Muffins,  Green  Corn    67 

Muffins,  Raised    56 

Muffins,  Rice    •••  56 

Muffins,  Whole  Wheat  58,  59 

Mulligan   Stews    88 

Mutton,  Breast    of    5J/ 4?i 

Mutton    89,   146 

Mutton,  Captain's  Pie  163 

Mutton,  Haricot   160 

Mutton,  Olives    162 

Mutton  Pie     161 

Mutton,  Pot  Roast   162 

Mutton,  to  Stuff  a  Leg  of  162 

N 

Nasturtium   Pickles    33 

Noodles,  How  to  Make  79 

Norwegian  Health  Bread  65 

Nuts    129   to    134 

Nut    Almond    Nougat    232 

Nut  and   Apple   Salad   202,   203,   267,   278 

Nut  and  Apple  Sandwiches   238 

Nut  and  Banana  Salad   203,  209 

Nut  Bread    66 

Nut  and  Cabbage  Salad  133 

Nut  and  Carrot   Croquettes    133 

Nut  and  Celery    Sandwiches    197,  238,244 

Nut  and  Cheese  Salad  197 

Nut  and  Cheese  Sandwiches    236 

Nut  and  Cheese  Roast    132 

Nut  Cookies     244 

Nut  Cutlets    132 

Nut  and  Date  Sandwiches    238 

Nut  Loaves   131,  133 

Nuts,  Prices  of  36 

Nut  and  Sweet  Sandwiches    236 

o 

Oatmeal  Bread    63,   64 

Oatmeal  Cakes    242 

Oat  Cakes  243,  244 

Oatmeal  Gems     64 

Oatmeal  Mush    Bread    64 

Oats,  Rolled  47 

Oatmeal  Scones    64 

Old  Fashion  Haricot  162 

Oil-Cucumber  Pickles   32 

Olive  Sandwiches  236,  238 

Olive  and  Pimento  Sandwiches 236 

Sandwiches 238 

One-Piece  Meal  85 

Onions    33 

Onions,  Baked     183 


Page 

Onions,  Creamed  .,  ■  •  •  183,  259 

Onion  and  Cucumber  Sandwiches  •••236 

Onion  Pudding     184 

Onion  and  Potato  Pie  187 

Onions,  Scalloped    l°* 

Onions,  Smothered    i°3 

Onion   Soup    -gg 

Onions,  Stuffed    1°«> 

Open   Kettle  Canning    13 

Orange  Marmalade    $> 

Orange  Jelly    *« 

Orange  Jello    £»> 

Orange  Salad     $* 

Oregon  Grapes    z£* 

Oregon  Grape  Jelly    £* 

Oriental  Sandwiches    2d» 

Oven  Canning  of  Fruits     l& 

Oven  Canning  of  Vegetables    25 

Oven  Heat    38 

Oyster  Bisque     ^ 

Oyster  Dressing     lia 

Oyster  Fricassee    ^ 

Oyster  Salad    zvri 

P 

Pancakes  Q9'J>1 

Pancake  Pudding    2^4 

Parker  House  Rolls  oo 

Parsnip   Chowder    |i 

Parsnips,  to  Cook  l°4 

Parsnips,  Smothered    i»* 

Parsnip  Stew ^ 

Paste  for  Mustard  Pickles   29 

Party  Menus   .•  •  • £>o 

Paste,  Fruit  for  Sandwiches   240 

Paste,  Codfish     240 

Paste,  Prevost    %*}> 

IBfe^.-.^V.V.V.V.V.-iniC* 

Peanut  Butter  and  Honey   .••■•••••  -2|1 
Peanut  Butter  Sandwiches  237,  240,  2*1 

Peanut  Cabbage  Salad -19b 

Peanut  Cookies   ^y.  -** 

Peanut  Soup   i°» 

Peanut   Treasure-Trove    133 

Peanut  Loaf    ldg 

Peaches,  Canned    j° 

Peaches,  Fried    j° 

Peaches,  Preserved   |» 

Peach  Marmalade    i| 

Peach  Jelly    }° 

Peach  Sweet  Pickles   ia 

Peach  Tapioca    V«    To 

Pears,  Canned   18>  ^ 

Pears,  Canned,  Baked   19 

Pear  Butter    ^ 

Pear  Chips   £* 

Pears,  Gingered     i» 

Pears,  Preserved    ij| 

Pears,  Pickled     ig 

Pear  Salad 203 

Peas   and    Celery    Salad    Y.Yioa 

Peas  and  Cheese  141,  198 

Peas  in  Cream   Sauce   i»4 

Peas,  Green  to  Cook *<± 

Pea  Loaf  i°» 

Peas  in  Turnip  Cups i»» 

Pecan  and  Date  Sandwiches  ..... . .  ■  .238 

Penny  Lunches  for  School  Children. 231 

Peppers,  Canned   Red    ^ 

Peppers  and  Corn  i»j> 

Peppers,  Green i»» 

Peppers  with  Salmon  Filling   20b 

Peppers  Stuffed  with  Veal  158 

Peppers  Stuffed 249 

Pepper  Sandwiches,  Green   236 

Perfection    Pickles    gi 

Persian  Rice   g£* 

Philadelphia  Salad   -«* 

Pheasant,  How  to  Cook  12  < 

Pheasant,  Roasted    i-< 

Pheasant,  Fried    ->•«* 

Piccalilli    *% 

Picnic    Menu     zov 


2S6 


INDEX 


Page 

Pickles,  Bordeau   Sauce    31 

Pickles,  Carrot   33 

Pickles,  Chow  Chow    29 

Pickles,  Chili  Sauce   30 

Pickles,  Cucumber    31 

Pickles,  Dandy  Sweet   32 

Pickles,  Dill   31,  32 

Pickles,  French    30 

Pickles,  Green  Tomato  and  Onion   . .  30 

Pickles,  Mixed    29 

Pickles,  Mixed  Mustard   29 

Pickles,  Nasturtium   33 

Pickles,  Oil  Cucumbers    32 

Pickles,  Peach  (Sweet)   18 

Pickled  Pears   19 

Pickles,  Perfection    31 

Pickles,  Red   Pepper    33 

Pickles,  Ripe  Cucumber 32 

Pickles,  Ripe  Tomato    32 

Pickles,  Sour   31 

Pickles,  Spiced    Cantaloupes    33 

Pickled  Souse   151 

Pickles,  Spiced  Green  Tomatoes   ....  32 

Pie,  Apple  214,  255,  272,  273 

Pie,  Blackberry    214 

Pie,  Crust  to  Make 

213,  214,  215,  257,  260,  261,  271,  277 

Pie,  Crustless    214 

Pie  Crust  for  Meat  Pie  175 

Pie  Conservation    279 

Pie,  Dried  Apple   215 

Pie,  Green    Currant    214 

Pie,  Green  Gooseberry    214 

Pie,  Hickory   Nut    216 

Pie,  Lemon     215 

Pie,  Mock   Lemon    '257 

Pie,  Mince 271,  275,  280 

Pie,  Oregon   Prune   255 

Pie,  Pumpkin   215    218 

219,    260,    261,    265,    268,    269,    274,  '277 

Pie,  Squash    268 

Pineapple  Desserts   .225 

Pineapple  Ice    229 

Pineapple  Puff  .'.!!!!!!!!  228 

Pineapple  Salad    204 

Pilaw,  Turkish   254 

Pimento  and  Olive  Sandwiches  236 

Plum  Pudding  219    270 

Popcorn  Balls  '         '  232 

Pork    '.'.'.'.'.'.  146 

Pork,  to  Cut  Up  149 

Pork,  Dry-Salting   of    149 

Pork,  Smoked    149 

Pork,  Roast   "  1(33    ^60 

Pork,  Meat    Balls    '   164 

Pork,  Salt  (Country  Style)   164 

Pork  (Mock  Duck)    164 

Pot  Roast  of  Beef 153 

Potato  Balls  253,  271,'  186 

Potato  Baskets  187 

Potatoes  Baked  in  Milk 186 

Potato  Cakes  186 

Potatoes,  Creamed    '" 264 

Potatoes  and  Cheese  141    255 

Potatoes,  Cooked    '.    47 

Potatoes  en  Casserole  ........185 

Potato  Croquettes   186 

Potato  Dumplings   '  185    186 

Potatoes,  Escalloped    '  185 

Potato   Hash    I87 

Potatoes,  Mashed   256.  257   259 

261,  262,    267,    269,    273,    275,    276,  '279 

Potato  and  Onion  Pie 187 

Potato  Patties    '    ''i87 

Potato  Starch    "  187 

Potato  Salad    !!!!!!"!  198 

Potato  Storage   !!!!!!     12 

Potato  Soup     I  79 

Potatoes,  Whipped    278 

Popovers 57 

Pottage  Reunion 74 

Prairie  Chicken    ..!!!!!!!  128 

Preserving  Berries 24 

Preserved  Cherries   !!/!!!!   19 


Page 

Preserved   Imitation  Apricots   23 

1' reserved   Peaches    18 

Preserved  Pears  19 

Preserving  Sausage    150 

Preserved    Watermelon     23 

Preserved  Quarter  of  Beef  147,  148 

Preservation  of  Fruit   19 

Prevost  Paste   240 

Prices  for  Meat   151 

Pricing   280 

Prune    Butter    20 

Prunes,  to  Can  20 

Prune  Conserve    20 

Prune  Jelly    20 

Prunes,  Pickled,  Spiced   20 

Prune  Salad    204,  256 

Prunes,   Stuffed    227 

Prune  Jelly    228 

Pudding  216  to  225 

Pudding,  Apple    Slump    220 

Pudding,  Apple   Fairy    221 

Pudding,  Apple  Tapioca    221 

Pudding,   Bread    225 

Pudding,  Bread  Crumbs    222,  223 

Pudding,  Carrot   216,  217,  278 

Pudding,  Cherry  Roll  220 

Pudding,  Christmas    216,  219 

Pudding,  Conservation   Plum    219 

Pudding,  Corn  meal  224 

Pudding,  Date    222 

Pudding,  Fig  221,  222 

Pudding,  Graham  224,  266 

Pudding,  English  Plum  218,  219 

Pudding,  Happy  Thought 222 

Pudding,  Indian  Baked    224 

Pudding,  Maple    220 

Pudding,  Mock   Plum    218 

Pudding,  Pancake     224 

Pudding,  Pearl  Tapioca  221 

Pudding,  Plum     218 

Pudding,  Prune    220 

Pudding,  Poverty    222 

Pudding,  Quick  Puff  225 

Pudding,  Rice  223,  224 

Pudding,  Sago    264 

Pudding,  Steamed     223 

Pudding,  Sweet  Potato  220 

Pudding,  Sweet  Plum   270 

Pudding  Sauces 216,  224 

Pudding  Sauce,  Chocolate  224 

Pudding  Sauce,  Cream  21S.  222 

Pudding  Sauce,  Fruit    219,  222 

Pudding  Sauce,  Foaming    220 

Pudding  Sauce,  Grape  Juice   266 

Pudding  Sauce,  Golden    216 

Pudding  Sauce,  Hard    219 

Pudding  Sauce,  Jelly    216 

Pudding    Sauce,    Kaola 218 

Pudding  Sauce.  Lemon  217 

Pudding  Sauce,  Marshmallow 

Cream  .220 

Pudding  Sauce,  MMk   ".!!!!!!!!!!!!!  !223 
Pudding  Sauce,  Vanilla    . .    217,  219,   221 

Pudding    Sauce,    Sweet 270,278 

Pumpkin,  Canning  of  28 

Pumpkin,  Caramel    256 

Pumpkin  Pies 

215,  260,  261,  265,  268,  269,  274 
Puffs,    Cream    271 

Q 

Quarter  of  Beef  147 

Quick  Method  Bread   50 

Quail  on  Toast  128 

Queen  Soup   73 

R 

Rabbits,  Casserole    126 

Rabbits,  Fricassee    126 

Rabbits,  Fried  126,  127 

Rabbits,   How  to  Cook 123,  124 

Rabbits,  to  Judge  124 

Rabbit  Pie   126 

Rabbits,  Roast    124 

Rabbits,  Stewed     125 


INDEX 


Page 

Rabbits,  Spiced    127 

Rabbit  Mince  Meat    127 

Radishes,  Japanese 188 

Rarebit  Recipes  137 

Ragout  of  Beef 152 

Raisin  and  Apple   226 

Raisin  Cakes    249 

Raisin  and  Cranberry   Sauce    226 

Raisin  Bread     66 

Raisin  Cookies    244 

Raisin  Nut  Sandwiches   238 

Raisin  Sandwiches   237,  248 

Raisins,  Stewed   226 

Raisin,  Nut  and  Honey  Candy  232 

Raspberry  Jello   253 

Raspberry  Turnover    247 

Raspberry  Juice    21 

Raspberry  Vinegar     21 

Reception  Sandwiches  235 

Relish   Beets 253 

Rice  and  Beans   141 

Rice,  Cooked  47 

Rice  Combinations 139,  140 

Rice  and  Cheese    139 

Rice  Custard    249 

Rice  and  Eggs   142 

Rice,  Prices  of  36 

Rice,  Persian     279 

Rice  Pudding  223,  224 

Rice,  Steamed  190 

Rice  Souffle  139 

Rice,  Spanish   139,  140 

Rice  as  a  Vegetable  190 

Ripe  Cucumber  Pickles   32 

Roast  Beef    152 

Roast  Leg  of  Lamb  163 

Rolls,  Corn  Meal   62 

Rolls,  Hot  55,  271,  275 

Rolls,  French    249 

Rolls,  Parker  House   55 

Rolls,  Vienna    49 

Rolled  Oat  Fritters   140 

S 

Sago  Pudding  264 

Salad,  Apple    253 

Salad,  Apple,  Celery  and  Nut  278 

Salad,  Apple  and  Nut  261 

Salad,  Baked  Bean  196 

Salad,  Banana     266 

Salad,  Banana  and  Walnut   255 

Salad,  Cabbage     196 

Salad,  Cabbage  and  Nut  133 

Salad,  Carrot  197 

Salad,  Celery  and  Peas 198 

Salad,  Celery  and  Nuts  197 

Salad,  Cheese  and  Nuts  197 

Salad,  Cucumbers    197 

Salad,  Crab    272 

Salad,  Combination  Vegetable 

194,  263  to  274 

Salad,  Chicken    204 

Salad,  Cold  Meat  204 

Salad  Dressings  250,  256,  260 

Salad,  Egg  Lily   197 

Salad,  Fish  205 

Salad,  French    195 

Salad,  Fruit   200,  202,  250,  280 

Salad,  Holiday    259 

Salad,  Lettuce  and  Tomato   275 

Salad,  Lettuce   261,  277 

Salad,  Minnehaha    198 

Salad,  Macedoine   195 

Salad,  Mock  Shrimp  257 

Salad,  Oyster    207 

Salad,  Peppers  with  Salmon   206 

Salad,  Peas  and  Chicken  198 

Salad,  Prune    256 

Salad,  Potato  198 

Salad,  Salmon   205,  206 

Salad  Sandwiches   236 

Salad,  Shad   Roe    207 

Salad,  Shrimp   206 


Page 

Salad,  Stuffed  Tomatoes   271 

Salad,  Tomato  and  Cauliflower  199 

Salad,  Tomato  and  Cheese  199 

Salad,  Tomato  and  Cucumber 199 

Salad,  Tomatoes  Frozen 199 

Salad,  Tomatoes,  Jellied    199 

Salad,  Tomatoes,  Macaroni 199 

Salad,  Tomatoes,   Stuffed    199 

Salads,  to    Make    193 

Salad,  Tuna   Fish    206 

Salad  Dressings  ...194,  195,  204,  205,  263 
Salad  Dressing,  Boiled  196,  197,  207,  258 

Salad  Dressing,   Cheese    208 

Salad  Dressing,  French  Cream 

206,  207,  208,  269 

Salad  Dressing,  Fruit  Juice 280 

Salad  Dressing,  Fruit   201 

Salad  Dressing,  French    195,  261 

Salad  Dressing,  Mayonnaise 

196,  198,  199,  207,  264,  272,  273 
Salad  Dressing,  Mock  Mayonnaise 

205,  271 
Salad  Dressing,  War  Mayonnaise  . .  .207 

Salad  Dressing,  Sour  Cream   200 

Salad  Dressing,  Thousand    Island    ..208 

Salad  Dressing,  Uncooked     278 

Salad  Dressing,  Whipped  Cream 208 

Salmon,  Baked  99,  100 

Salmon  Bisque    102 

Salmon  Chowder    102 

Salmon,  Creamed     101 

Salmon,  Dried    Smoked    28 

Salmon,  en   Casserole    102 

Salmon,  How  to  Can  28 

Salmon,  Kippered  on  Toast  103 

Salmon  Loaf    100 

Salmon  and  Macaroni  99 

Salmon  Paste    240 

Salmon  Pie     102 

Salmon  Pudding    102 

Salmon  Sandwiches 238,  241 

Salmon,  Scalloped  101 

Salmon,    Soup     81 

Salmon,  Spiced  Pickled    28 

Salmon,  Steamed  with  Turkish 

Pilau   254 

Salmon,  Steamed    101 

Salmon  Turban    103 

Salt  Rising  Bread  48 

Salsify,  Escalloped  189 

Salsify   Soup    80 

Sandwiches     £™ 

Sandwich  Fillings   234  to  239 

Sandwiches,  How  to  Keep   235 

Sandwiches,  How  to  Make  235 

Sandwiches,  Patti  Paste    246 

Sauce,  Cream  190 

Sauce  Hollandaise 97 

Sauce  Piquant    124 

Sauce,    White    wvJo? 

Sauer  Kraut   33,  1»1 

Sausage,  to    Preserve    150 

Sausage,  to  Make   150 

Scones     64 

Scotch  Broth    88 

Scotch  Pot  Stew   89 

Sea  Food  107 

Seasoning,  Prices  of 36 

Seeding,  Fall  11 

Shad,   Baked    105 

Sheep's  Head  1°3 

Sherbet,  New  Year  229 

Sherbet,  Pineapple    v„v£XX 

Shrimp   97,  98,  206,  269 

Smelt,  How  to  Clean  96 

Smelt,  Pickled    105 

Smoked   Pork    149 

Smothered  Steak   155 

Soda,  Prices  of •  •  •  •  36 

Soups  72  to  82 

Soups,  Ancient   7«$ 

Soup,  Beef    276 

Soup,  Bouillon    «u 

Soup,  Clam   Nectar   257 


INDEX 


Page 

Soup,  Consomme  Royale  257 

Soup,  Clear     274 

Soup,  Clear    Tomato    277 

Soup,  the  Course  76 

Soup,  Chicken    266,  273 

Soup,  Cream  of  Celery      272 

Soup,  Cream  of  Clam    252 

Soup,  Cream  of  Corn     270 

Soup,  Cream  of  Onion    263 

Soup,  Cream  of  Tomato    268,    279 

Soup,  Making  of   74 

Soup,  Stock    75 

Soup,  Tomato    265 

Soup,  Veal    Leftovers    154 

Soup,  Vegetable  254,  259,  262 

Sour  Pickles    31 

Souffle  of  Cheese  136,  137 

Souse,  to  Pickle  150 

Souse,   Jellied    150 

Spanish  Steak     155 

Spanish  Stew     87 

Spaghetti  Recipes   135 

Spiced  Cantaloupe  Pickles   33 

Spiced  Green  Tomatoes   32 

Spinach    Sandwiches    234 

Sponge  Cake   245 

Squab  en  Casserole   122 

Squash    262 

Squash,  Baked    253,   273 

Squash  Pie  268 

Starch,  to  Make  187 

Steak,  Veal  160 

Strawberry    Foam    227 

String  Beans,   How  to  Can   26 

String  Beans,  Creamed     179 

String  Beans,  to  Serve  278 

String  Beans,  to  Cook  179,  267 

String  Beans,  Spanish    179 

Stock,  Beef  and  Chicken   75 

Stock  from  Bones   75 

Storage  of  Vegetables 11,  12 

Stuffed  Eggs   249 

Stuffing  for  Fowl— See  Dressing 

Substitute  for  Cream    253 

Succotash,  Baked     188 

Succotash  Dumplings    188 

Suet,  How  to  Try  Out  149 

Suet  Pudding    223 

Sugar,  Tables  for   35 

Sugar  and  Molasses  Tables 36 

Sweet  Pickles    32 

Sweet  Potatoes     259 

Sweet  Potato,  Browned    188 

Sweet  Potato  Cakes    187 

Sweet  Potato  au  Caramel   188 

Synopsis  of  Bread  Recipes  43 

Synopsis  of  Conservation   Work    7 

Synopsis  of  Fish  and  Sea  Food  93 

Synopsis  of  Fruits  and  Vegetables    .  10 

Svnopsis  of  Green   Vegetables    192 

Synopsis  of  Lunch  Menus  234 

Svnopsis  of  Meat  71,  146 

Synopsis  of  Poultry  and  Wild  Game.112 

Synopsis  of  Salads  192 

Synopsis  of  Soup    72 

Svnopsis  of  Stews    84 

Synopsis  of  Sugar  and  Fats  212 

Svnopsis  of  Vegetables  167,  169 

Synopsis  of  Work   in   General    7 

T 

Table  for  Cold   Pack  Canning   of 

Fruit   14 

Table  for  Cold  Pack  Canning  of 

Vegetables  25 

Tables  for  Food  Value  of  Fish  99 

Tables  and  Measures  35 

Tapioca  and  Apple  Pudding 221 

Tapioca  and  Peach  Pudding  221 

Tapioca  Prices   36 

Tarts — Jam  and  Jelly   216 

Tehi    Soup    74 

Tamales    87 

Tomatoes,  Aunt  Prudence's   27 

Tomato  Canned  in  Small  Quantities.  27 


Page 

Tomato  Catchup   27,  33 

Tomato  and   Celery    Salad    198 

Tomato  Chowder  190 

Tomatoes,  Creamed   78,  267 

Tomatoes,  Conserved   24 

Tomatoes,  Cup   with   Corn .189 

Tomatoes  and  Eggs   142,  143 

Tomatoes,  Escalloped  with  Cheese  ..189 

Tomatoes,  Fried     189 

Tomatoes,  How  to  Can  26 

Tomato  Jelly  Salad   199 

Tomato  Jelly  with  Cucumbers   199 

Tomato  and  Lettuce  Salad  275 

Tomatoes  with  Macaroni  189 

Tomatoes  with  Rice  189 

Tomato  Salad    198 

Tomatoes  for  Soup  21 

Tomato  Soup    78,    265 

Tomato  Soup,  Creamed   268,  279 

Tomatoes,  Stewed     261 

Tomatoes,  Stuffed   199,  271 

Trout,  Broiled   (Salmon)    104 

Trout,  Fried    105 

Turkey,  Fricassee     114 

Turkey,  Mock,  with  Dressing  259 

Turkev,  to   Prepare    113 

Turkey,  to  Roast   113,  114 

Turnips  au  Gratin 190 

Turnips,  Mashed    276 

Turkish   Pilaf   189 

Turnover,  Apple 24^ 

Turnovers,    Raspberry    247 

V 

Veal    146 

Veal  Breast    2<2 

Veal  Casserole    158 

Veal  Cutlets   160 

Veal  with   Dressing    259 

Veal  Fricassee    160 

Veal,  Jellied  157 

Veal  Pie  159 

Veal  and  Rice  161 

Veal  Roast 158,  159 

Veal  Steak    160 

Vegetables  130,  131,  141,  142 

Vegetables,  Baked,  Mixed   176 

Vegetable  Combinations  176 

Vegetables,  Cooked     170 

Vegetables,  Delight    176 

Vegetables,   Drying   of    12 

Vegetables,  Escalloped    17 1 

Vegetables,  How  to  Cook  171,  173 

Vegetables,  How  to  Prepare   171 

Vegetables,  Jellied    177 

Vegetables,  Macedoine    177 

Vegetables,  Mixed  in  Salad   194,  195 

Vegetable  Pot  Pie  173,  174,  175 

Vegetables  in  Place  of  Meat 170 

Vegetables,  Prices  of  137 

Vegetable    Ragout    174 

Vegetables,  Rules  for  Handling  171 

Vegetable  Salads   195 

Vegetable  Sausage    1<6 

Vegetable  Soup  77,  80,  254 

Vegetables,    Stewed    176 

Vegetables  with  Dumplings  174 

Vienna  Rolls   56 

Vinegar,  Making  of   34 

w 

Walnut  and  Celery  Sandwiches  238 

Walnut  Sandwiches   235 

War  Breads  54,  57  to  67 

Water  Cress  Sandwiches  236 

Western  Conservation  Cooking 240 

Wheat,  Conservation  of 43 

Wheat  Flake  Cookies   239 

White  Bread    48  to  54 

White  Stock,  How  to  Make 75 

White  Sauce 172 

Whole  Wheat  Bread  57,  58,  65,  247,   262 

Whole  Wheat  Nut  Wafers   66 

Wild  Game  123 

Wood  as  a  Fuel  42 

Workingman's  Cheese  Sandwiches   ..2(3 


Modern  Printing  &  Publishing  <s 


Company,  Portland,  Oregon 


"*?*; 


on 


a 


There's  more  than  just  the  name  in 

|      Gold  Crest      1 

I  CREAMERY  | 

1         Butter         I 

|         " The  GOLDEN  SPREAD"        j 

There's  a  quality  and  wholesomeness 
that  has  placed  it  far  in  favor  with 
thousands  of  housewives  and  others 

j}  For   Table    Use 

jj  and  for  Cooking 

Comes  in  convenient  quarter  pound  squares 

I         Gold  Crest  Creamery         I 

H  Portland,  Oregon  I 


■