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.

5 eggs (fresh) $02290

1 T butter 0156

1 T flour 0009

1 c milk 0286

y2 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

Beef and Veal

Mutton and Lamb

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

To roast beef

Beef Ragout

Boiled with noodles

Pot roast

Beef roll

Beefsteak, to fry, to bake

Cooked with vegetables

Southern style

Hamburger steak

In pudding

Cold boiled

Roast veal

A roast veal combination recipe

A stewed veal combination recipe

Veal and rice

To stuff a leg of mutton Breast of mutton Sheep's head

Mutton stew

Pot roast

Pie with olives

Casserole Roast

Breaded Lamb chops

Roast Meat balls Salt pork

Mock duck Ham puff

Left Overs —

Frittadilla Croquettes

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-