TELEGRAM CONSERVATION COOK BOOK

Fricasseed Chicken.

4-lb. chicken, at 30c $1.2000

1 T flour 0009

1 tsalt 0003

2 T butter 0312

1 T flour 0009

% c milk 0134

1 tsalt 0003

y t pepper uuiu

Wood fuel.'l hour (.Vz use) -0143

Cost to serve 8 people $1.2623

Cost for each, nearly 16 cents.

Dress, clean and cut for serving. Flour and salt slightly. Brown quick- ly in butter over a hot fire; cover with boiling water and boil gently for one-half hour.

Place in fireless cooker without re- moving cover and leave for three hours. Take from fireless and make gravy with liquor by adding one ta- blespoonful of flour, rubbed smooth in y2 cup milk; salt and pepper to taste. Let it come to a boil on stove and serve with hot biscuit. — Mrs. Will- iams.

Chicken and Macaroni.

Enclosed find a recipe entered for first prize in the contest for this week:

2 lbs. chicken (30c) $0.6000

1 package macaroni 1000

1 can tomatoes 1500

1 small onion (IT) 0016

2 T lard 0312

4 t salt 0012

V2 t pepper 0021

Wood, 1 hour ( % use) 0143

Cost for 8 persons $0.9004

Or 11% cents each.

Prepare and fry chicken in the lard or butter. While the chicken is fry- ing, boil macaroni in salted water un- til tender and drain. Remove chicken from pan and add water to make about a pint of gravy. .Strain and add the tomatoes. Return chicken to the pan and cook 10 minutes longer. Now pour over macaroni and serve. This will serve about eight persons and makes a meal in itself. We raise most of the things we eat and our wood doesn't cost anything, so am unable to figure in the cost of it. The other prices I took from the paper. — Fannie Lindell, Holbrook, Or.

(Mrs. Lindell is mistaken in saying her wood doesn't cost her anything. I lived three years on an Oregon ranch, and know my husband put in many hard day's work with hired man and team part of the time in getting the wood, and "time is money," even more so on a farm than elsewhere, because scarcer there. Oregon wood burns up so quickly that it is especially expen- sive in labor. Most farmers think that, considering the time required to ■cut and market wood, it doesn't pay

as well as other things on a farm — and I know that that is little enough. The only items Mrs. Lindell has in her favor in having the wood is the cost of hauling to town and the cost of delivering, unless the wood was hauled out of the way to her, and the difference between the buying and selling price at the wood yards. This applies exactly the same to all the produce on the farm. Think this out, farmers' wives, and realize that every single thing you use on your farm has a very real value, though you don't pay actual cash for it.)

Chicken en Casserole.

4 lbs. hen $1.0000

1 T flour 0009

1/2 c lard 0750

1 t salt 0003

Gas to fry V2 hour 0057

1 c milk 0268

1 c water 0000

Gas 2 hours in oven 0510

Cost to serve six $1.1597

Or 19 1-3 cents each.

After washing and drawing the hen, joint it, roll in the flour and fry a golden brown, salt it. Put the re- maining drippings away for gravy next day. Place the pieces of chicken in a casserole or baking dish, pour the milk over and add water, if necessary, to cover. Simmer in oven two hours and serve in same dish. There will be gravy from the milk. This is a splendid way to cook old chickens to make them tender, and makes a fine- tasting dish. — Mrs. I. L. Ringo, 790 East Ankeny street.

Brown Chicken Pie.

Cost. 1 good fat hen, weight 5 lbs. . .$1.2500

1 lb. flour 0582

iy2 pints milk 0803

4 t baking powder , . . . .0084

2 t salt 0006

Fire to cook (1% time) 3 hours .0429

Cost $1.4404

Serves 10 people well at a cost of about 14% cents each.

Save all fat from inside of this hen. There should be plenty if your hen is the right kind. Fry out in skillet or iron kettle; pour off three tablespoon - fuls for crust.

Roll pieces of chicken in some of your flour, lay in the fat, turn until all sides are browned, cover with boiling water, clap lid on quick and leave to simmer for 2% hours, or un- til meat is tender. Add salt to taste, pour in % pint milk or water enough to make gravy to nearly cover the pieces. Put crust on and bake a rich brown.

To make crust put flour, baking powder and one teaspoonful salt in sifter; sift into bowl; pour in 1 pint

milk and 3 tablespoonfuls fat; mix lightly, roll and prick and put on top of the chicken and brown well. Serve with it blackberry jelly. — Mrs. Kittie Goodall Turner.

(Mrs. Turner writes me that Port- land prices are much higher than they are with her near Corvallis. She says she can get fat hens for 22 cents per pound and chickens for 25 cents per pound. It seems rather unfair to fig- ure her recipe (as she did) at our prices, but, as I have often said, the value of our work is in the compara- tive cost of one recipe with another, based on the same standard of prices. Mrs. Turner's way of frying- out her fat from her hen for shortening for her crust sounds familiar to me. That is what I was brought up to do al- ways, and I assure you it makes a most delicious crust. Can you believe that I have seen young city women throw that fat away?)

Chicken Pie. rost

J 5 -lb. chicken $1.5000

1 T butter (to brown) 0156

It salt 0003

y8 t pepper 0010

1 t parsley (from garden) 0000

1 T flour 0009

Vz c milk 0134

1 pint flour ■ 0290

2 t baking powder 0420

1 T Crisco P082

1 t salt .... ,,~

Wood, 2% hours ('*> Ui,e> ,1358

Cost of chh i< >.v pie $1.6405

Will serve 1, people and cost about 14 cents each.

Cut chicken in small pieces, as for frying, and stow in just water suffi- cient to ecver it, with a little salt. When meat begins to leave bones take it out. Put the meat in a pan or pud- ding dish; season the gravy with a little more salt and pepper and pars- ley. Thicken with a tablespoonful of flour; add tablespoonful butter if chicken is lean, and pour gravy over chicken. Make a baking powder bis- cuit dough, spread it with the hands until it is large enough to cover the pie. Place it on the meat and cut a large cross in the middle of crust; bake until crust is a rich golden brown, % to 1 hour. — Mrs. W W Williams, 1411 Rodney avenue.

Chicken Potpie. c

2 % c flour $0.0363

J"3 c iard 0500

& c potatoes 0250

2% lbs. chicken (at 30c) .'.'.'. \ '. '. '7500

' .Balt 0003

v8 t pepper 0010

2 hours gas 0510

Cost to serve 6 people $0 9136

Or 15 cents each

Mix flour, lard and Y2 teaspoonful salt, add enough water to mix like pie dough. Roll out % inch thick, cut in

3-inch squares. Cut one large round piece to fit kettle, with slits cut in to let steam escape. Leave part of chicken in the kettle, then add part of the potatoes which have been sliced, then a layer of dough, a few pieces of meat, and so on, using large piece of dough last. Cook until pota- toes are done, and serve. — Mrs. Nat Smythe.

Chicken with Sonp and Noodles.

A favorite dish with us.

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

1 T salt... 0003

1 onion, medium (14c) 0083

1 carrot, medium (^c) 007^

1 turnip, medium (i£c) 0063

Water (about 2 quarts) oOin

Parsley out of garden onof>

Cost of cooking ( y2 heat) Q>$Ct

Cost for 6 people $» 8010

Cost for each, 13 :/2 uc;.:s.

Cut the chicken in puces, let cock about half done, when tho other things should be added; then finish cooking. The noodles may be made by any favorite recipe and dropped in .1 few minutes before serving. — May S Hembree, 194 Boundary avenue.

Breaded Chicken. Cost

2 lbs chicken $0.6000

1 c cracker crumbs (18c lb.).. .0450

1 c bread crumbs (6c lb.) 0150

1 t salt. 0003

l t parsley in garden 0000

3 T Crisco 0246

V2 pint milk 0268

Wood fire, 3 hours ( V2 use) 0107

Cost $0.7624

Preparing breaded chicken: Dis- joint a tender chicken as for fricassee. Season 1 cup of fine cracker crumbs with a level teaspoonful salt and a teaspoonful minced parsley. Beat one egg with 1 tablespoonful of milk, dip each piece of chicken in the esg, then roll in the seasoned crumbs and lay in a pan just large enough to allow the pieces to be flat. Put a bit of Crisco on each piece and pour in 6 tablespoonfuls hot water. Set in the oven and baste often until tender. Remove chicken to a hot platter, pour the remaining milk into the pan, stir in the fine bread crumbs and let boil up. Pour over the chicken and serve. — Mrs. H. Smiley, Corvallis, Or.

(Mrs. Smiley priced her chicken at 20 cents per pound, Corvallis price, as mentioned previously.)

Chicken Croquettes.

1 „ 1 p* , • , Cost.

1 c left-over chicken $0 000

lc bread crumbs 0150

V2 t salt 0002

lj t pepper. ."ooio

V2 t parsley (in garden) 0000

V2 c chicken stock 0000

1 egg 0400