TELEGRAM CONSERVATION COOK BOOK

1 egg 0400

1 t salt 0003

1% T sugar 0036

2 t baking powder 0042

1 % c flour 0211

V2 T drippings 0016

Gas for baking, 15 minutes 0190

20 cakes cost $0.1182

Or 7 cents per dozen.

Over 1 cupful of bread crumbs (left-overs toasted and crumbled), pour one cupful of boiling water; let cool a little; add \y2 tablespoonfuls sugar, 1 teaspoonful salt and 1 beaten egg. Sift 2 teaspoonfuls baking pow- der with iy2 cupfuls flour, and beat in mixture. Add half cupful of milk. Half teaspoonful drippings added at last helps to make them crisp. This makes a good quart of batter, and baking four cakes on a griddle at a time, makes about 20 cakes, as nearly as I can remember. They are deli- cious.— Mrs. H. O. Hickox.

Here are two recipes for cakes cost- ing about 3 cents per dozen:

3 cups buttermilk $0.0282

1 large teaspoonful soda 0007

y2 teaspoonful salt.. 0002

2 cups flour 0282

1 T sweet milk 0017

Stove heat about 15 minutes... .0190

About 1 quart of batter. ... .$0.0780

Makes about 25 pancakes.

Dissolve soda in a little warm wa- ter and add to the milk. Then add salt and gradually beat in the flour; when smooth batter is made, beat in Sweet milk and bake on a hot griddle. — Mrs. Minard.

Sour Milk Pancakes.

1 c sour milk $0.0063

1 t soda 0007

Vz t salt 0002

1 t sugar 0008

% c flour 0106

Gas, 15 minutes 0190

12 cakes cost $0.0376

Mix all dry ingredients, dissolve soda in milk and beat well. If neces- sary thin with water. By adding y2 cup chopped corn or cooked rice and using Mapeline syrup you have a de- licious breakfast dish. — Mrs. Welch.

Farm women make buttermilk pan- cakes, and never dream of adding an egg or baking powder, etc Truly, I never put an egg or a teaspoonful of baking powder in pancakes in my whole life. Here are some of my recipes as near as I can figure them out here at my desk. (That is the best I can do now, as I haven't time to make them).

Sour Milk or Buttermilk Cakes.

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.

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.