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.

1 lb. lean beef, round $0.1500

2 ozs. of beef suet 0200

2 T flour 0018

1 t salt 0003

y2 t pepper 0042

1 t kitchen bouquet 0040

1 T chopped onion 0016

Parsley in garden .0000

1 c flour 0145

2 t baking powder 0042

Vz c milk 0134

Gas 15 min 0029

Simmering 1 hour 0040

Cost to serve five people. .. .$0.2209

Or 4% cents each.

Cut the beef into inch cubes, put the suet in a stewpan, shake over the fire till melted and remove the crack- ling. Dust the meat with the flour throw it into the hot fat and shake until each piece is seared, then ad-1 one pint of water; stir until boiling, add the onion and kitchen bouquet, salt and pepper. Cover the pan ana put over the simmerer one hour. Now take 1 c flour, 2 t baking powder, % t salt (sifted together) and mix with % c milk; roll the dough quickly into balls the size of a walnut, drop them into the stew, cover the kettle and stew slowly 10 minutes; dish the stew on hot platter with dumplings around it and dust with chopped parsley. — Mrs. Spencer.

Beef Stew. Cost. \Vz lbs. beef from neck or shin.$0.1800 1 onion (^c) 0250

1 T butter 0032

2 carrots (lc) 0150

1 white turnip (lc) 0125

4 potatoes (4c) 0250

1 t salt 0003

V* t pepper 0021

Gas, Vz medium 1 hr simmering .0061

For four persons $0.2692

Cost per portion, 6% cents.

Slice the onion and fry in butter, put in pot with the meat (cut in small pieces). Pour on just enough water to be seen between the meat. Let come to boiling point then to simmer. An hour before it is to be served add carrots cut lengthwise, the turnip sliced, and potatoes, some of which must be cut small to thicken gravy. Pepper and salt to taste. Replenish water as it boils away while cook- ing.— Mrs. Welch.

Irish Stew.

Cost. 2 lbs. of neck or shin of beef . .$0.2000

1 quart of sliced tomatoes 1068

1 T minced onion 0016

1 T butter 0156

1 c uncooked rice 0312

1 lb. raw potatoes 0250

1 T salt 0008

1 t black pepper 0083

Gas, medium burner, 10 min... .0019 Simmering burner, 2y2 hrs 0100

Makes about 4 quarts for .. .$0.4012

1 quart costs 10 cents; 1 cupful, 2X,2 cents.

First put meat on in cold watar and cook about 2y2 hours. Then take meat cut, cut fine, put back in kettle with the rice, potatoes, onions, butter, salt and pepper. Cook a while. Then pat in tomatoes and cook about 20 min- utes. Serve very hot. Enough for about 6 people or 8 cupfuls.

Hope this will be pleasing to some of the readers of The Telegram as it is good. I've tried it. Yours truly — Mrs. J. L. Egger, 702 E street, Grants Pass, Or.

Irish StewT.

iy2 lbs. lean beef for stew $0.2000

iy2 T salt 0012

1 t pepper 0083

1 small head cabbage 0500

2 cupfuls carrots 0300

2 cupfuls turnips 0250

y2 lb. onions 0250

2 lbs. potatoes 0500

1 stalk celery 0062

Parsley (in garden) 0000

Wood heat, 2y2 hrs, (% heat).. .0357

Makes about four quarts. .. .$0.4316 Cost per quart 11 cents, per cupful

2 7-10 cents.

Cut meat into small pieces and add about two quarts of cold water. Bring to a boil, and salt and let simmer about an hour and a half. Cut head of cabbage in about four pieces, slice carrots and turnips and add to the stew, and cook about 15 minutes, then add onions, potatoes cut in pieces and celery and cook for about % of an hour, adding more water a3 it boils down. When done, add pep- per to taste, and just before serving add about 2 tablespoonfuls of minced parsley. This should make about four quarts. — Mrs. H. H. Minard, 1236 Division street, city.

Irish Stew. Cost.

1 lb. meat (neck) $0.1500

1 can tomatoes 2000

Vz lb. onions 0250

Vs lb. carrots 0150

1 lb. potatoes 0250

1 bay leaf 0001

2 t salt, about 0006

V£ t pepper, about 0041

Wood fire (estimated part) 0100

2 qts. cost $0.4298

1 qt. costs 21^ cents; 1 c costs 5% cents.

Cook meat until tender, salt, add onions and carrots diced, bay leaf, and cook until vegetables are tender. Add tomatoes, pepper to taste, and rimmer 10 minutes.

Makes about two quarts. Time in- definite, as it depends on meat. I use wood range, so simmer on baci-c while getting meal, and fuel does not ccst anything. — Mrs. F. N. Taylor.

Irish Stew.

1 lb. neck of lamb $0.2000

2 T meat fryings 0100

V2 lb. potatoes 0125

V2 lb. onions (dry) 0250

V2 lb. turnips 0125

V2 lb. tomatoes 0200

V4, lb. carrots 0075

1 T flour 0009

2 t salt 0006

Cayenne pepper 0002

Gas, 2 y2 hrs .0105

7 cups cost $0.2997

1 cup costs 0428

Cut lamb in 2-inch pieces and sear

in meat-fryings in hot skillet. Place in casserole, arranging around it the vegetables cut in halves or left whole according to size. Stir flour in fat left in skillet till slightly brown, add seasoning and about 3 cups of cold water. Stir, boil, pour over meat and vegetables, cover and cook gently 2 or 2y2 hours. Two or three hours in tireless cooker is best. — Mrs. M. B. Rees.

American Stew. Cost.

% lb. bacon $0.1000

1 lb. carrots or rutabaga 0300

2 lbs. potatoes 0400

1 t salt 0003

1 c catsup 0500

2 T flour 0018

Gas. 1 y2 to 2 hrs .0500

2 quarts cost $0.2721

1 quart costs 1411

1 cup costs 0350

Dice carrots or rutabagas, cook

with bacon in about 1 quart of water, about % hour, add potatoes also diced and if necessary a little more water. Put flour in a bowl, add a little water and stir until smooth, then add catsup and pour into stew, stirring well. Let boil a few minutes and serve. If I have fire in the range, I take the bacon out of the stew about 20 minutes before serving time, slice down to rind and set in oven to crisp. Leftover stew makes good soup by adding water and reheating. Serve croutons with it. — Mrs. B. M. Grill, Milwaukie, R. P. D. 2.

Parsnip Stew. Cost.

1 lb. fresh parsnips $0.0333

y> lb. salt pork 1400

1 lb. potatoes 0250

Cracker crumbs (2 crackers).. .0080

1 t salt 0003

*4 t pepper 0021

Gas to stew, % hr 0050

Cost for 4 persons $0.2137

Cost per portion, 5% cents.

Chop pork fine (put through grind- er); pare potatoes and parsnips and slice them. Put in pan layer of pork, one of potatoes, one of parsnips, till all are used; cover with cold water; season with pepper and salt. Cook three-quarters of an hour. — Mrs. Welch.

Parsnip Chowder.

Mrs. Turner says: I am sending three stews that I have tried many times. Really I make cheaper ones but feared you might not think them nutritious enough, though we make meals on them. Co=t

1-3 lb. bacon $0.1000

4 lbs. parsnips 1000

1 lb. potatoes 0300

3 t salt 0010

Milk 0200

% lb. onions 0100

Fuel, wood, 2 hrs .0570

Total cost $0.3180

Makes 3 quarts soup, or 2% cents per portion.

Slice onion and bacon into vessel and fry a golden brown, stirring often. Add sliced parsnips, stir well and cover with boiling water. Sim- mer gently 1% hours, then add sliced potatoes. Cook until tender, add milk and serve. Never stir and do not burn. Season with salt. — Mrs. Turner.

Fish Stew.

(First Prize Recipe). Cost.

% lb. salmon $0.1100

% lb. halibut 1200

y2 lb. black cod 0500

1 qt. can tomatoes 1500

V2 lb. rice 0300

1 medium-sized onion ul25

1 green pepper o200

2 T olive oil 0200

1 T salt 0008

Parsley from garden 0000

Fuel, gas, medium, 10 minutes .0019 Simmering, 30 minutes .0020

Cost of 3 quarts $0.5172

Cost per quart, 17 cents; per cupful, 4J4 cents.

Preparing Fish Stew. — Put olive oil in pot. Add minced onion, green pep- per and raw rice. Braise for 10 min- utes over slow fire. Now add one pint of water and can of tomatoes. Bone and skin fish and put in pot with the salt. Let all come to a boil. Cover pot and simmer for 30 minutes, finish with chopped parsley.

To make stew more tasty, with little additional cost, add, when al- most done, some crab flakes, clams and oysters. — Mrs. Otto Heyde, 181 Grover street, city.

Housewives are enthusiastic

over the results obtained

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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

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

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-

Escalloped

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

(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.