TELEGRAM CONSERVATION COOK BOOK

baking dish, cover with sliced tomato, then a layer of bread crumbs, fol- lowed by grated cheese. Continue un- til dish is full, having- a generous sprinkling of grated cheese on top; pour over the hot sauce and bake in moderate oven % hour or until nicely browned. — Mrs. M. E. Dittmar, 971 East Taylor street.

Tomato Chowder. Cost.

% c rice $0.0250

1 c macaroni 0250

1 c onion 0167

Y4, lb. bacon 1200

1 pint tomatoes 0664

1 t salt 0003

Va t pepper 0001

Gas, 1 hour 0114

Cost $0.2649

Cook the rice and macaroni until done. Dice the bacon and fry with the onion until brown. Add the maca- roni and rice (and 1 cup water if nec- essary) and tomato. Serve good and hot. — Mrs. M. Wesoloeski, 1649 Market street, Salem, Or.

omitted, but we all know it is very essential to make a good cream or white sauce, and it is hard to use a substitute for it. — Mrs. G. Spencer, 1260 East Davis street.

Turnips au Gratin. Cost.

4 c turnips $0.0500

I t minced onion 0005

1 t chopped parsley, in garden. .0000 1 t salt 0003

1 t pepper 0010

2 T drippings 0174

1 c bread crumbs 0150

Gas, y2 hour 0040

Gas, oven, 15 minutes 0190

Cost $0.1072

Cream Sauce —

1 pint milk $0.0535

1 T flour 0009

1-3 c milk 0089

1 T butter 0156

y2 t salt 0001

Gas, % hour 0040

Cost of cream sauce $0.0830

Cost of turnips 1072

Total cost $0.1902

Pare and dice the turnips, cook un- til tender in boiling salted water, and drain; to 1 pint of turnips allow one cup of cream sauce. Mix well to- gether, adding 1 teaspoonful of minced onion and 1 teaspoonful chopped parsley, and season with salt and pepper. Turn into a greased bak- ing dish. (I use drippings), cover with 1 c bread crumbs, dot with bits of dripping and bake in a hot oven till brown. To make the cream sauce: Put 1 pint of milk on the fire in dou- ble boiler. When boiling, have 1 ta- blespoonful of flour mixed smooth in 1-3 cup of cold milk; stir into the boiling milk and cook till smooth. Add 1 tablespoonful butter, V% tea- spoonful salt. The butter can be

RICE. Rice as a Vegetable.

Pick the rice over carefully, wash it in warm water, rubbing it between the hands, rinse it in several waters, then let it remain in cold water until ready to be cooked. Have a saucepan of boiling water slightly salted. "When boiling hard, sprinkle the rice in slowly, so as to keep grains separate. Boil steadily for 20 minutes, take from the fire and drain off the water. Place the saucepan with the cover partly off on the back of the stove, where it is moderately warm, and al- low the rice to dry. The moisture will pass off and each grain should be separate, so if shaken it should fall apart. — Mrs. G. Spencer, 1260 East Davis street.

Steamed Riee.

1 c rice $0.0500

1 t salt 0003

2% to 3% c boiling water 0000

Fuel, 50 minutes (V2 use) 0141

Cost to serve four $0.0644

Wash the rice through several wa- ters, then add to the boiling water gradually, stirring with a fork. Boil five minutes, then put in double boil- er and cook 45 minutes. If wanted for dessert, use half water. When the water is absorbed add scalded milk for balance. — Mrs. Welch, 78 East Buffalo street.

Vegetables and Riee.

1 large onion, sliced $0.0083

2 T drippings 0112

1 can green peas 0200

1 c rice 0454

Gas for cooking, V2 hour 0057

Cost $0.2906

Put fat in pan in which you ordi- narily cook rice, add onions, let fry till tender but not brown. Have rice washed and drained very well, add to onions and fat and cook for a few minutes, stirring constantly, till rice begins to stick together. Measure the amount of liquid in the can of peas, add enough boiling water to make liquid 3 cups, add rice, also the peas and salt, and a tiny piece of red pep- per. Cover closely and cook over simmer for 20 or 25 minutes. At a cost of 28 cents will serve five people, making 5 3-5 cents each. — Mrs. Anita Anderson.

Salads and Green Vegetables

Making Salads — the Storage of Green Vegetables — Salad Com- binations.

Vegetable Salads —

Fruit Salads —

Meat Salads —

Combination vegetable salads with

dressing Macedoine salad French salad Baked bean salad Cabbage salads Carrot salad Celery salad Cheese and nut salad Cucumber salad Egg Lily salad Pea salads Potato salads Tomato salads Tomato salads jellied Macaroni salad

Mixed fruit salads Apple salads Banana salads Orange salad Prune salads Pineapple salad Philadelphia salad

Chicken salad Cold meat salads Salmon salads Tuna fish salads Shrimp salad Shad roe salad Oyster salad

Salad — Dressings-

With each salad given above; also Extra dressings — Boiled dressings Mayonnaise dressings French dressings Thousand island dressing Cream dressings Cheese with salads Garnishing salads

Making Salads

Authorities say that the term salad is applied to certain cold dishes com- posed either of meat, fish or vegeta- bles, which for generations have been served with a mixture of oil and vine- gar, or oil, egg and vinegar. The oil furnishes the fatty matter for the meal, and being purely vegetable is more wholesome than the ordinary animal fats. (Please notice this and "save the fat" by using all the vege- table oils you can in their place).

A mixture of fruits with mayon- naise dressing, served -as a salad, is, according to Mrs. Rorer, "unsightly, unpalatable and a little nauseating." One cannot think of anything more out of keeping than white grapes in a thick mayonnaise. The simple, so- called French dressing is delicate and most worthy of recommendation. Over lettuce, cress or celery it makes a palatable and wholesome dinner salad, and one in which children can be freely indulged. Such fruits as ap- ples, pears, cherries and pineapples, mixed with celery or lettuce, with French dressing, make an agreeable (and inexpensive) dinner salad. A simple salad should be seen on every dinner table 365 times in the year. Persons living in the country or in the outskirts of towns can without cost always pick sorrel, long dock, dandelions and lambsquarter, and the vegetables from our war gardens are now always with us. Besides all our canned vegetables, and those we can use cooked, parsley is green the year 'round. Cabbage, celery and onions are ready at any time. I have green cucumbers, lettuce and beans and ripe tomatoes out in the garden as I write (November 12). There is no reason why we of the warm, fertile Willam- ette valley should not have salads from our own war gardens the year 'round, and a salad is far superior to a dessert as the closing of a dinner. "The happiest closing to a real good dinner is a crisp salad, well dressed, s^rvpd with a bit of cheese and bread and butter or toasted cracker."

The green vegetables contain the salts necessary to the well-being of our blood, and oil is an essential and important food. The garlic and vine- gar aid in the digestion and assimi- lation of other foods, but we must be very careful in the use of garlic. It should never be served cut up in a salad, but in one bottle put a few cloves of garlic and cover with vine-

gar, in another some celery seed cov- ered with vinegar, or mint in vinegar, etc., and use this vinegar for salads.

In making salads the materials must be carefully washed in very cold water and shaken dry in a wire bas- ket, or wiped with soft cheesecloth, or the dressing will not blend proper- ly. Never cut lettuce with a knife — pull it apart with the fingers.

The ideal way to mix a French salad is at the table. Just before serving sprinkle the salt and pepper over the crisp green vegetables, then pour over the required quantity of oil and turn or toss with the fork and spoon until every piece is evenly cov- ered. Now add the vinegar and toss and turn again until the whole is evenly distributed, and serve at once. The old Spanish proverb expresses the salad ideal of many generations: "A spendthrift for oil, a miser for vine- gar and a madman to stir it up."

As a general rule, meat salads are the best with mayonnaise, vegetables with French dressing, though there are exceptions. Of course, meat sal- ads have a decided food value, and in a luncheon take the place of the meat. I feel that I was too critical of Mrs. Jones' fish salad yesterday, but the news just now from Russia makes one feel pessimistic, though some women do not seem to have realized yet that we really are at war.

Storagre of "Vegetables.

Carrots and Beets — Dig before hard frost. Buried in sand will keep until spring (we use children's sand box).

Parsnips — Leave in ground; frost improves flavor.

Cabbage — Place in cool part of basement, stems up.

Pumpkins, Hubbard Squash — Store in dry, medium warm place in base- ment.

Onions — Dark, dry, cool place in basement; will keep all year if sorted in spring.

Potatoes — Dry, cool, dark bin in basement. — Mrs. John Oatfield, Mil- waukie, Or.

Serving Green "Vegetables.

Washing must be very thorough; a little salt or bicarbonate of soda helps to bring small insects to surface of water.

Their real benefit lies in being al- ways on our menu and not served with too much dressing or seasoning.

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