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 (iy 2 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 x k- 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 Y 2 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 S A 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 y 2 water and add sugar to taste. They can be made into pies, puddings and jelly as one wishes. If one -wishes preserves arid s i 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 2y z 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. iy 2 hrs. 3 hrs. 2 hrs. 2 hrs. 2 hrs. 2 hrs. 2 hrs. 2 hrs. 2 hrs. 2 hrs. 2 hrs. 1 y 2 hrs. 1 y 2 hrs. 2 hrs. 1% hrs. 1 y 2 hrs. 1 y 2 hrs. 1 y 2 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 Zy 2 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 iy 2 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. iy 2 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, y 2 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, iy 2 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 iy 2 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, V 2 tablespoon- ful tumeric, V 2 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 iy 2 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 y 2 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 x k 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. y 2 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. y 2 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; V 2 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: J t h % d ™ n * peopl f guess «» the , With electricity $0.0164 cost t 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 ™}}£ f l r . wo ° d 2oaa 1 64-100 cents for six loaves of bread, W CoV 1 o% b rt° d fire7oVbaki-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 " ma L say 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 bakin S 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 , % U eS ff es W re d reSerfo e r n e S i e thf; «* if £»/ ^T^^e 'SoSoSSS baking or using top griddle heat in ^ V n e P', A nd ??} 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 V 2 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 5 1 /* 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 2y 2 lbs. of bread flour 1407 iy 2 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, V 2 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 9V 2 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 V 2 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, 5y 2 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 %y 2 c flour $0.0352 1 cake Fleishman yeast 0250 1 T lard 0156 iy 2 t sugar 0013 2 eggs 0800 y 2 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 y 2 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 V 2 pint milk $0.0267 4 c flour .0564 y 2 cake yeast 0042 1 T butter 0156 1 t sugar 0009 y 2 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 2y 2 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 2V Z 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 V 2 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 iy 2 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 9Y 2 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, y 2 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, y 2 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 y 2 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 y 2 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 (iy 2 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 y 2 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. 2V 2 c flour $0.0332 1 cake Fleishman yeast 0250 1 T lard 0094 iy 2 t sugar 0013 2 eggs 0800 V 2 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 iy 2 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 y 2 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 iy 2 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 l A c shortening 0375 y 2 c scalded milk 0134 3 T sugar 0078 Va t salt 0002 M c yeast 0125 3V 2 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 y 2 t salt 0002 iy 2 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 iy 2 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 iy 2 table- spoonfuls sugar. Beat into this 1 well beaten egg-. Add one cupful of milk and stir quickly. Sift 2V 2 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 y 2 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 y 2 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 7y 2 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 iy 2 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, 2V 2 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 V 2 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 V 2 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 2V 2 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 \ x k 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 iy 2 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 y 2 c cornmeal 0141 % c white flour 0070 y 2 t salt 0002 y 2 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 iy 2 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 y 2 pint flour 0141 V 2 pt. buttermilk 0094 y 2 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 V 2 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 l l A 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 y 2 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 y 2 t salt 0002 3 t baking- powder 0063 iy 2 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 \y 2 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 y 2 pint graham 0148 y 2 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 V 2 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, y 2 scant cupful sugar, 1 cupful wal- nuts chopped fine, or V 2 cupful nuts and y 2 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. V 2 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 y 2 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 V 2 o sugar 0208 1 T lard 0094 1 T ginger 0250 2V 2 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 V 2 c drippings (lard) 0750 2V 2 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 2V 2 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 2V 2 inches full. — Mrs. H. O. Hickox, 689 Irving st. Green Corn Muffins. Cost. 2 c canned corn $0.1500 y 2 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 V 2 c milk 0134 % c nice stock 0000 1 egg 0400 1 T baking powder (50c) 0107 y 2 t salt 0003 2 T lard for frying 0188 1 R T sugar for sprinkling 0052 V 2 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 V 2 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 \y 2 tablespoonfuls sugar, 1 teaspoonful salt and 1 beaten egg. Sift 2 teaspoonfuls baking pow- der with iy 2 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 y 2 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 y 2 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 iy 2 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 R Q rer 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 wn en stewing a chicken. In boil- consomme often is in dinners of the ing - me at we use boiling water, with- very wealthy. out salt; in making soup we invari- Again, if people waste part of each ably use sa ited 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 mus t be put on in boiling water to later meal, I believe a five or six- reta in the flavor and make it palat- course dinner may be cheaper than a able A wea ker 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- pre p are f or 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 onio n, 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 sa it and a saltspoonful of expensive dessert, and make a more p epper . 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 ven, 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 f 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 ser ts. . . . „, ._. . __ 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 b e> made by this method of pre- cMc £ n fQp dinner> you can uge % cup paring. of bread crum bs 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 . y ou will dinner, soup JfU.uouu .. .. nour i s v, men t f 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 i 4 t fll p u p r e . 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) iy 2 hours simmering .0060 econom ical, 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 ( V 2 c) 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 iy 2 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 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 V 8 t pepper 0010 Gas, y 2 hour (medium fire) 0057 Cost for 2 quarts or 8 cups. .$0.1217 Cook potatoes in iy 2 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, V 2 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, V 2 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 Y 2 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 V 2 pint of peanut butter (2 lbs. for 35c, about 3 lbs. to quart) .1320 1 bay leaf 0001 1 T chopped celery 0009 y 2 t salt 0002 Ys t pepper 0010 Gas, medium, for V 2 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 (V 2 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 ( V 2 c) 0125 1 T flour 0009 1 pint water 0000 1 T chopped parsley (garden).. .0000 "Wood heat, V 2 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 iy 2 - 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 — y 2 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, V 2 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 iy 2 T salt 0012 1 t pepper 0083 2y 2 c sliced tomatoes 0668 iy 2 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 y 2 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 iy 2 T salt 0012 iy 2 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 y 2 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 2V 2 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 y 2 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 y 2 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 iy 2 lbs. potatoes 0300 1 c carrots, 3c lb 0150 1 lb. ripe tomatoes 0500 2 t salt 0006 y 2 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. 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 7 1 / £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 V 2 T drippings 0047 6 potatoes 0400 V2 t pepper (white) 0042 1 t salt 0003 Gas, medium 10 min., simmer- ing \y 2 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 y 2 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, 2y 2 hrs 0100 Makes about 4 quarts for .. .$0.4012 1 quart costs 10 cents; 1 cupful, 2 X ,2 cents. First put meat on in cold watar and cook about 2y 2 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 Stew T . Cost. iy 2 lbs. lean beef for stew $0.2000 iy 2 T salt 0012 1 t pepper 0083 1 small head cabbage 0500 2 cupfuls carrots 0300 2 cupfuls turnips 0250 y 2 lb. onions 0250 2 lbs. potatoes 0500 1 stalk celery 0062 Parsley (in garden) 0000 Wood heat, 2y 2 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 V 2 lb. potatoes 0125 V 2 lb. onions (dry) 0250 V 2 lb. turnips 0125 V 2 lb. tomatoes 0200 V4, lb. carrots 0075 1 T flour 0009 2 t salt 0006 Cayenne pepper 0002 Gas, 2 y 2 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 2y 2 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 y 2 to 2 hrs .050 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 y 2 lb. black cod 0500 1 qt. can tomatoes 1500 V 2 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, 4 J 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. 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 ( y 2 salt- spoon) 0001 1-3 c boiling water 0000 Fuel, gas 15 minutes 0029 About iy 2 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 V 2 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 y 2 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 y 2 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 — y 2 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. V 2 lb. fresh salmon $0.1000 y 2 lb. fresh halibut 1250 1 medium onion 0016 V4, cup bread crumbs 0038 1 egg 0417 V 2 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. ,u , C ° St - 2 lbs. salmon $0.3000 1 T salt 0008 y 2 c rice 0156 2 c stock 0500 1 c strained tomato 0267 V 2 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 ' V 8 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 y 2 T salt 0001 Dash red pepper 0001 1 T butter 0156 1 T flour 0009 Fuel 15 minutes ( x h 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 y 2 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 y 8 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 V 2 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 y 2 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 2y 2 c sweet milk 0670 V 2 t salt 0002 1-10 t pepper 0008 Wood, y 2 hour (V 2 use) 0072 iy 2 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. W 2 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 y 8 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 y 2 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 y 8 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, 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. 1V 2 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 2y 2 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 V 2 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 iy 2 c 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 y 2 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 (V 2 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 y 2 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 y 2 t salt 0002 1 egg 0417 Wool fuel to cook 15 min. (y z 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 ( y 2 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 iy 2 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, V 2 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 IV 2 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, 1V 2 hrs., Y 2 use 0201 Cost for 3 quarts $0.2908 Cost per quart, 9 2-3 cents; per cup- ful, less than 2V 2 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 before t 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 2y 2 lbs. potatoes 0625 V 2 lb. onions (at 4c) 0200 1 can clams (minced) 1500 1 pt. milk 0600 1 T salt (about) 0008 Fuel, wood fire (1 hr., y 2 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 1V 2 quarts water 0000 Fuel y 2 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 y 2 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. y 2 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 V 2 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 V 2 dozen crackers 0160 iy 2 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 frying 1 ...' 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 V 2 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 ( V 2 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 V 2 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 y 2 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 ( V 2 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. a ing 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 J 2 lb. sausage meat 1000 1 c of mashed potatoes 0116 1 t salt 0003 !g t pepper 0010 V 2 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 y 8 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 V 2 t chili powder 0001 1 clove garlic 0001 1 T salt 0008 Vs t peper 0010 Fir wood fire, 3 hrs. (V 2 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 (y 2 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 (,V 2 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 (V 2 c) !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 y 2 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 V 2 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 V 2 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 iy 2 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 y 8 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 i a rd 0500 & c potatoes 0250 2% lbs. chicken (at 30c) .'.'.'. \ '. '. '7500 ' . Balt 0003 v 8 t pepper 0010 2 hours gas 0510 Cost to serve 6 people $0 9136 Or 15 cents each Mix flour, lard and Y 2 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.) $0.7500 1 T salt... 0003 1 onion, medium (14c) 0083 1 carrot, medium (^c) 007^ 1 turnip, medium (i£c) 0063 Water (about 2 quarts) oOin Parsley out of garden onof> Cost of cooking ( y 2 heat) Q>$C t 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 V 2 c lard to fry 0750 Fuel, 1 hour (y 2 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 y 2 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 V 2 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 l A 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 V 2 cup milk or water, mix; fill y 2 c celery 0072 goose, place crust before opening and y 2 c milk (or water) 0134 sew up. This is delicious. Serve ap- 2 t salt 0006 pi e sauce with goose. 9 v P w,?£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 ; oio 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. ?»//-//•::::::::::'«« iA salt 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 > C Xi 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 y 2 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 V 2 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 ( y 2 egg) $0.0200 IY2 c Wesson's cooking oil ($1.45 gallon) 1359 V2 t red pepper 0042 V2 t paprika 0063 y 2 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 y 2 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 y 2 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, y 2 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 y 8 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 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 „ lb V- ••,; $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 y 2 hour, ( y 2 heat).. .0143 Cost to serve five people. . . .$0 1775 Or 3V 2 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/ t J P $P 1 ? 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 y 2 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. 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 * " of B w^ bakin 5 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 i e ! ff sa?t lkS .. (ha . lfUSe) ::: -' •' VtTei e P eT. 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 Cos t $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. iy 2 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 y 2 t salt 0002 % t pepper 0001 Wood heat 15 minutes ( V 2 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 iy 2 c milk 0402 1 y 2 T flour 0014 % t salt 0002 2 T butter 0312 V 2 c grated cheese 0375 y 8 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, iy 2 tablespoonfuls flour, % tea- spoonful salt, 2 tablespoonfuls butter, y 2 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 y 2 can pimentoes (chopped)... .0750 1 t salt 0003 y 8 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 5V 2 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 iy 2 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 V 2 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 y 2 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 y 2 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 J 4 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 V 2 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 y 2 cup skim milk 0032 1 t curry powder 0083 Vz t salt 0002 y 8 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 2V 2 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 V 2 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 y 2 t pepper 0042 6 slices of bread ( y 2 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 (V 2 c) 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 y 2 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, V 2 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 y 2 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 y 2 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 V 2 lb. each of salt and brown sugar; V 2 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 12y 2 c) . .$0.7500 y 2 lb. salt pork (at 20c) 1000 1 qt. tomatoes (2 lbs.) 1000 3 onions (1 c) 0250 V 2 doz. cloves 0001 1 stick cinnamon 0001 a /2 doz. whole black peppers... .0001 y 2 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 7V 2 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, 2V 2 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 12V 2 c $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 V 2 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, y 2 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 (iy 2 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, \y 2 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 y 8 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. iy 2 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, V 2 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 (V 2 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. iy 2 lbs. round steak $0.2250 1 t salt 0003 1 R T flour 0018 2 small onions (V 2 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 V 2 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 (Y 2 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, V 2 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 y 2 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.) V 2 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 (y 2 use)... .0138 Peppers Staffed with Veal. Cost. Left-over veal $0.0000 1 c stale bread 0075 1 onion ( y 2 c) 0125 1 t salt 0003 y 8 t pepper 0010 1 t sage 0083 V 2 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 y 2 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, V 2 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 V 2 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, y 2 hour, V2 time .0085 Cost to serve five people. .. .$0.5211 Or 10 y 2 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 V 2 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, V 2 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 Y 2 pint pine nuts 1000 Gas, iy 2 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 2y 2 lbs. breast of lamb at 14c per lb $0.3500 1V 2 c tomatoes (ripe) 0401 1 stalk celery 0063 1 onion (about 3 oz.) 0100 % lb. ( V 2 c) uncooked rice (Japan), at 8 l-3c per lb 0283 2 y 2 t salt 0007 y 2 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 y 2 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, y 2 time 0170 Serves five persons for $0.3796 Or iy 2 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, y 2 c 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 V 2 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. iy 2 lbs. mutton, at 15c $0,230? 2 T onion 0032 % turnip (y 2 c) 0063 1 carrot ( y 2 c) 0075 1 c flour 0145 Vz lb. suet 0700 1 T salt 0003 % t pepper 0021 Wood fuel, 2'/ 2 hours, y 2 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 10y 2 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 te aspoonful 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 y 2 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 y 2 c flour 0073 4 eggs (cooking) 1600 1 c chopped boiled ham (put through grinder) 0000 1 T salt 0008 y 2 t pepper .0042 Fuel, wood, y 2 hour. y 2 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 y 2 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 (y 2 use) 2 T baking powder .0141 .0075 .0087 .0002 .0268 .0170 .0042 Will serve 4 four $0.2231 Or 5 l / 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 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. J 2 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 i 2 lb. celery 0100 1 lb. cabbage (small head) . . .0500 S T flour 0072 4 T milk 0100 1 T salt 0010 l k 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, y 2 t salt 0002 Wood fuel, 1 hour (Y 2 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 y 8 t soda 0001 1 can tomatoes run through sieve 1500 2 T dripping 0164 1 T sugar 0024 1 t salt 0003 y 2 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 y 8 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 ( V z 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. '1 x k 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 (V 2 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 V 2 c butter (or less) 1300 Wood fuel, fir ( V 2 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 (V 2 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, 2V 2 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 V 2 lb. onions 0200 1 T flour 0009 1 t salt 0003 V4, t pepper 0010 1 T butter 0156 y 2 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 (V 2 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) ; 04 00 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 iy 2 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 ( V 2 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 y 2 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 y 8 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 V 2 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 y 2 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 y 3 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 y 2 c vinegar 0125 1 T salt 0008 1 T butter or bacon fat 0156 1 T onion, minced 0010 1 T sugar 0026 y 8 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 y 2 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 y 2 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 V 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. 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. y 2 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 y 2 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 y 2 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. V 2 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 y 2 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, y 2 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 iy 2 t drippings 0130 1 pint milk 0535 Wood fuel, y 2 hour ( y 2 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 y 2 c sweet milk 0134 y 2 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 iy 2 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 iy 2 c milk 0402 1 egg, slightly beaten 0500 3 t Worcestershire sauce 0096 V2 loaf stale bread cubes 0300 Wood fuel, 45 min. (y 2 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 V 2 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 V 2 cup milk 0134 1 egg yolk (y 2 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, V 2 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 y 2 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 y 2 c flour 0070 y 2 c milk 0134 % t salt 0001 1 T lard 0156 Wood, iy 2 hours (V 2 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, y 2 hr. (Y 2 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 (y 2 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 x k c juice and pulp tomatoes . . .0134 V 2 T butter 0078 y 2 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 l k T melted butter over outsides. Turn peas into saucepan, heat, add flour moistened in milk, let boil one minute, add % t salt, Y 2 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, V 2 hr 0057 Oven, y 2 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. (y 2 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 V 2 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 V 2 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. (y 2 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 y 2 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 y 2 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 V 2 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, V 2 hour 0128 For 4 persons, cost $0.2629 Or 6 l / 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 iy 2 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, y 2 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 y 2 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) y 2 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) y 2 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 V a 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, y 2 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 y 2 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, V 2 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 x k 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 y 2 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 y 2 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 y 2 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 y 2 c cold water 0000 V2 c mild vinegar 0125 1 pint boiling water 0000 1 t salt 0003 lc(y 2 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 y 2 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 y 2 pint mayonnaise 1525 Serves six people for $0.3530 Or le «•..■« than 6 cents enr-Vi. Se 1, 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 V 2 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 V 2 c English walnut meats 0625 1 t salt 0003 V 2 t white pepper 0041 2 T vinegar 0032 y 2 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 6 1 ! 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 iy 2 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, y 2 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 V 2 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. 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 y 2 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 iy 2 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, V 2 hour 0057 Mayonnaise 2500 Will serve 12 for $0.4105 Or 3V 2 cents each. Cook all together for y 2 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, y 2 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 ( V 2 egg) 0250 1 lemon (juice) 0167 1 c Wesson oil 0906 It salt 0003 V 2 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 l A 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 y 2 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 825 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 iy 2 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 7y 3 c 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 y 2 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 y 2 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 y 2 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 V 2 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 2V 2 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 y 2 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 2V 2 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 V 2 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. iy 2 lemons $0.0375 2 eggs 0800 iy 2 c sugar 0625 iy 2 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 y 8 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 y s 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 V 2 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. y 2 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 V 2 East Mor- rison street, city. Salmon Salad. Co 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 V 2 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 v 2 t salt 0002 % t white pepper 0021 ly 2 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 V 2 lb. shad roe $0.2500 It salt 0008 1 onion 0125 Lettuce, 3 heads 1500 French dressing 1400 Gas y 2 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 y 2 t salt 0002 1 T sugar 0026 1 t flour 000st 1 egg yolk $0.0200 1 c Wesson oil 0906 V 2 t salt 0002 y 8 t paprika 0016 y 2 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 V 2 t salt 0003 y 2 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, y 2 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 V s t paprika 0016 V 8 t black pepper 0010 4 T oil • - 0228 1 T vinegar -00 16 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 -O 171 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 X A 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. iy 2 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. iy 2 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 y 2 t cinnamon 0052 V 2 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 l 1 ^ c milk 0402 1 c cream 1000 Vz c sugar 0208 2 eggs 1000 % t ginger 0010 Vs t cinnamon OOli) y 8 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^L 5 $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 V 4 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 iy 2 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 iy 2 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.. V 2 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 iy 2 c raisins, chopped ( V 2 pkg.) .0800 1 c suet, chopped 0375 1 t salt, level .0003 1 t soda 0007 iy 2 c 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 3y 2 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 y 2 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 V 2 c graham flour 0074 1 c toasted and grated bread crumbs 9152 y 2 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 16y 2 , 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 2V 2 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 y 2 lb. shredded candied orange peel (by-product) 0000 V 2 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 y 2 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 5V 2 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 2V 2 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 V 2 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 iy 2 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 V 2 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, y 2 cup butter substitute, % cup sugar, y± cup of Karo, 4 table- spoonfuls canned milk and V 2 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, V 2 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 y 2 cup molasses 0212 1 egg 0600 1 t vanilla 0292 Wood, 1 hr., (V 2 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 V 2 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 y 2 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 V 2 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 $0 2222 V 2 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 fig S 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 2y 2 c flour 0211 iy 2 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. y 2 c pulverized sugar $0.0208 1 egg 0400 V 2 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, 8V 2 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 Y 2 c molasses 0212 Vz c raisins 0250 Ys t cinnamon 0010 1 t vanilla 0292 IT butter 0156 Wood fuel y 2 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; V 2 cup sugar or molasses; V 2 cup raisins; cin- namon and vanilla. Put in baking dish, add cold water so you can see it. Dot with butter; bake 1V 2 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 y 2 c molasses 0212 V 2 c milk 0134 1 2-3 c whole wheat flour 0246 y 2 t soda 0004 *4 t cloves 0020 % t nutmeg 0032 % t cinnamon 0020 14 t salt 0001 Electric current \y 2 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 y 2 t cloves 0042 % t salt 0001 Wood fuel, 2 hours (y 2 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 y 2 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 V 2 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 V 2 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 y 2 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, 35c per lb 0109 x h 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, y 2 hr. (y 2 use) firwood .0102 $0.2171 Beat eggs, add other ingredients and bake x k 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 (V 8 lb.) 0195 4 T sugar 0104 Vo c raisins 9 50 % 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 y 2 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 V 2 c white flour 0070 2 t butter 0064 l / 2 t soda 0003 % c sour milk 0031 1 c raisins 1500 V 2 t nutmeg 0065 % t cinnamon 0021 Wood, iy 2 hrs. (% use) .0406 $0.2308 Mix and steam \y 2 hours. Serve with the following sauce: Chocolate Sauce. Cost. 4 t ground bitter chocolate. . ..$0.0313 % c sugar, brown 0312 y 2 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 V 2 c cornmeal 0142 2 T brown sugar 0078 Bake 4 hours slowly 1020 Cost to serve 6 people $0.2076 Or 3 y 2 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 y 2 lb. chopped raisins 0750 1 egg (cooking) 0400 1 t soda 0007 14 t salt 0001 y 2 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 Zy 2 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 2y 2 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, V 2 cup; raisins V 2 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-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 V 2 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 iy 2 t soda 0010 y 2 t salt 0001 y 2 c molasses 0212 Wood, 40 minutes (y 2 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 y 2 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 y 2 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 V 2 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) $°-077 8 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. (V 2 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 y 2 c flour 0070 1 T Crisco 0087 y 2 c seeded raisi.n.s 0250 y 2 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 y 2 c brown sugar 0209 1 egg 0400 V 2 c milk 0134 y 2 c New Orleans molasses 0212 y 2 t soda 0003 y 2 c peanut butter 0375 2 c flour 0282 1-5 t salt 0001 V 2 t cinnamon 0042 1-3 t cloves 0027 Wood fuel, 40 minutes (% use) .0170 Cost $0.2549 Cream % cupful butter substitute with y 2 cup brown sugar and 1 egg, add V 2 cupful milk and V 2 cupful dark molasses, in which V 2 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 iy 3 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 4V 2 c 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, iy 2 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 -010 $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 V 2 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 iy 2 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), \y 2 table- spoonfuls butter, 14 pound hamburger steak rolled very thin on a floured board and fried in y 2 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 y 2 c 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 y 2 c flour $0.0211 % c Crisco 0347 1-3 t salt 0001 1-3 t baking powder 0012 y 2 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, y 2 cup nuts, V 2 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 V 2 c milk 0134 1 t sugar 0009 2 T cooked rice 0005 Vs, t salt 0001 Vs t cinnamon 0010 Wood fire, 15 min. (V 2 use).. .0051 $0.0610 One egg, y 2 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 V 2 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, y 2 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 y 2 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 y 2 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 y 2 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, y 2 cupful butter substitute, 1 egg, y 2 cupful milk. Add the raisins and water and 1 level tea- spoonful soda. Sift together iy 2 cup- fuls flour, % teaspoonful salt, 1 tea- spoonful cinnamon, y 2 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 2V 2 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 V 2 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. iy 2 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 y 2 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. iy 2 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 y 8 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 Y 8 t pepper 0010 V 2 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 y 2 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 y 2 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 V 2 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 V 2 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 y 2 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 iy 2 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. 1V 2 c flour $0.0211 V 2 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 V 2 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. V 2 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 1V 2 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 V 2 c sugar 0208 V 2 t cinnamon 0041 y 2 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 Y 2 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 x k 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) (Y 2 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 10 00 Celery 100 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 V 2 can French peas 1000 Tomatoes, 3 medium 0400 Total $0.2100 Salad Dressing. Cost. y 2 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 V 2 t salt 0002 4 T flour UUrfb Few grains cayenne 0003 Salted wafers 0500 1 egg yolk -O 250 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 V 2 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 y 2 t lemon extract 0150 % t ginger 0042 V 2 t salt 0002 % t cinnamon 0021 1 egg, slightly beaten 0500 1 V 2 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 y 2 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, V 2 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 V 2 t salt 0004 1 2 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 \y 2 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 y 2 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 y 2 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 y 8 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 $0.190 3 Or 3 cents each. Wipe and pare apples and shape into small balls, using a French vege- table cutter. Marinate balls with French dressing and chill thoroughly. Just before serving roll in boiled TELEGRAM CONSERVATION COOK BOOK. dressing and then in chopped nut meats. Make a small incision in each with a toothpick, and insert strips of green pepper to represent stems; ar- range on crisp lettuce leaves, which have been marinated with French dressing. This is as" picturesque as it is edible, and vice versa. This will serve six persons. — Mrs. Roberts. Eggless Pumpkin or Squash Pie. For crust (no top) — „Sv OS A - Scant cup flour *°-xl™ 3 T shortening 0/ /u 1/2 t salt ° 001 For filling — 1% pints home-raised table squash 0500 1 cup sweet milk "£°° U t salt 0001 y 2 cup sugar »f»f 2 T corn starch 0U«s/ 2 T molasses 0054 1 t mixed ground spices (cinna- mon, cloves, nutmeg, ginger, mace) 0083 % t baking powder .uuis Total • • • •$°- 1 5 7 °, 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- l -22 1 bunch celery . 0500 1 head lettuce (large) 0500 % tsalt 0001 % t pepper.. 0020 y A 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 • ■0 uua Cost $0.0436 Hot Rolls. Cost. V 2 yeast cake $°-°i 2 J 1 T sugar 0026 1 egg (cooking) 0400 3 c flour 0423 Fuel, V 2 use • -0 115 $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 y 2 cup sugar 0208 y 2 package raisins U/&U 1 t mixed spice • -OOoo $0.1891 Crust— SSSh 1% c flour $0-021 y 2 cup crisco UbVl V2 t baking powder 0018 Water to rise 0000 Fuel, y 2 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 y 2 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, y 2 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, y 3 c, or 8 T -0208 Total $3.0364 Less 4 cents worth of cream puffs -O 400 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 x k 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 V 2 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. y 2 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 V 2 T pepper 0042 2 T tomato catsup 0100 Fuel, gas 1Y4, hrs., oven y 2 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 IV 2 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 y 2 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, y 2 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, y 2 c -O^O S 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?s r aU.\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 y 2 loaf stale bread (home-made) .0300 2 oz. salt pork 0300 V 2 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 $0 S^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........ $0 19RR 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 V 2 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 y 2 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 V 2 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 y 2 c milk 0134 Vi t pepper 0020 1 T butter 0156 y 2 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 3y 2 c flour 0493 1 T butter 0156 Fuel (% use) 0001 Cost $0.0768 In the morning put milk and y 2 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 y 2 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 000 Fuel (& use) 030 £ 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, y 2 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 y 2 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 (y 2 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. 4y 2 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 V 2 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 y 2 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 iy 2 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 V 2 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 y 2 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 V 2 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. y 2 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 iy 2 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 y 2 t mace 0015 y 2 t ginger 0041 1 t cinnamon 0083 y 2 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 y 2 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 iy 2 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 y 2 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 y 2 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 baking 1 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 V 2 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 ld g 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