TELEGRAM CONSERVATION COOK BOOK

For Roasting Turkey.

Prepare your turkey the night be- fore. Clean and wash it, then let it stand in cold water one hour; then drain off the water and put in a cool place over night. In the morning salt and pepper it, take 2 tablespoonfuls of butter and rub it all over, all parts of it. Sprinkle flour over it, then take one pound of the best suet and cut it in strips half an inch thick and lay it all over the top of the turkey. Now put it in the roaster. Roast 3 hours, or till it makes it nice and tender.

Dressing — For dressing, take one cup of butter, put it in the frying pan, let it fry until dark brown; then take bread, cut in pieces, let it fry until brown. Then add one large onion, chopped fine, sticks of celery, salt, pepper, sage and enough water to make it ready for use, as stuffing. You will find this delicious. — Mrs. R. E. Crome, Mt. Angel, Or.

Fricaseed Turkey. Cost

Left-over turkey $0.0000

Herbs from garden 0000

1 onion 0250

Lemon peel (by-product) 0000

Ys t pepper 0100

1 t salt 0003

1 egg yolk ( V2 egg) 0_"00

2 T cream 00 . 5

Heat 002 i

Cost to serve left-over turkey. $0,065.: Cut the remains of cold roast tur- key into slices. Place bones an-1. trimmings in the kettle with a bunch of savory herbs, an onion, a little lemon prel, pepper, salt and one pint of wattr. Put on stove -\nd boil five minutes. Remove to the. fire- less cooker for two hours, u.aing one radiator. Then strain and lay in the pieces of turkey. When warmed inrough, beat the yolk of an egx with two tablespoonfuls of cream. Add slowly to the mixture, and when it thickens it is ready to serve. — Mrs. Williams

Chicken— the Family Favorite

Roasted Young Chieken.

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.

3-lb. hen $0.7500

J2 lb. sausage meat 1000

1 c of mashed potatoes 0116

1 t salt 0003

!g t pepper 0010

V2 t sage 0042

1 c of Crisco to rub over 1074

1 T flour 0009

Gas to bake 3 hours 0660

Cost to serve 7 people $1.0414

Or 15 cents each.

Mix the sausage meat and potatoes together, add salt, pepper and sage, then half a cup of hot water to keep it moist, take the giblets and neck, put on to boil in one pint of cold

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.

1 chicken, 4 lbs $1.2000

Water to cover 0000

1 T salt 0008

Gas, 2 hrs 0228

Dumplings —

1 egg 0400

1 t salt 0003

i/2 c milk 0134

1 c flour 0145

2 t baking powder 0072

y8 t pepper 0010

Gas, 15 min 0028

Parsley to garnish 0000

Total $1,3028

This will make 8 large dumplings, and, allowing Vs lb. chicken to each portion, will serve 8 people at 16 ^c each.

Cut the chicken in pieces, cover with water and put on to stew. When partly tender add the salt. Lift the chicken to a hot platter and when the broth is boiling drop in the dumplings by spoonfuls, made as follows: Beat the egg, add salt, milk, the flour, in which the baking powder has been sifted. It should be stiff enough to be cut off in spoonfuls about the size of an egg. Place a tight cover on the kettle and do not lift the cover for 10 minutes. Lift out and arrange on the platter with the chicken. Pepper lightly and pour over the platter the stock left in the stew pan. Garnish with parsley.

If the cover is lifted on the dump- lings they will be very heavy and solid, otherwise light and very deli- cious. Being quite filling, dumplings really lessen the cost of the dish, as a smaller portion of chicken is needed, and, therefore, one chicken serves more people. — Mrs. W. E. Metzger.

Stewed Chicken (Bulgarian.)

3-lb. hen (25c lb.) $0.7500

1 lb. onions 0250

1 can tomatoes 1500

V2 t chili powder 0001

1 clove garlic 0001

1 T salt 0008

Vs t peper 0010

Fir wood fire, 3 hrs. (V2 use).. .0612

Serves 6 people at cost of.. .$0.9882

Or 16V2 cents each.

Cut chicken in pieces and put in skillet with just enough water to cover; let simmer until partly dry, then add the onions sliced; add just a little more water (and if chicken is

not fat add 1 T Crisco or butter), now add garlic, chili powder, salt and pepper and cook until onions are soft; then add the tomatoes. It is better to first rub tomatoes through collander. It must cook until chicken is tender and the tomatoes the consistency of catchup.

The time for cooking I could not give accurately, because of the dif- ference in the age of the chicken. This stew is certainly delicious, and well worth trying. To be served hot on a large platter. — Mrs. D. Sheaffer, 614 Nehalem street, city.

Chicken with Dumplings.

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.

TELEGRAM CONSERVATION COOK BOOK

Cream Chicken Stew.

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.