TELEGRAM CONSERVATION COOK BOOK

Cucumbers, Tomatoes — Peeled; serve with mayonnaise or French dressing.

Cabbage— Shredded or chopped — slaw or combination.

Radishes, Green Onions, Celery — As relishes or in combination. The latter is good when blended cream cheese is filled in the cavities.

Pepper Cress, Water Cress, Lettuce — Each a complete salad or in combi- nation, as garnish; cress is best "dressed" at the table, as it wilts.

Salad Combinations.

Salmon — Celery, potatoes, eggs, pickles.

Apple s — With grapes, cabbage, pickled beets, nuts.

Cabbage — With celery, nuts, pi- mento.

Cabbage — With celery, nuts, apples, pickles.

Potato — Onion, egg, lettuce. Lettuce — Bananas, peanuts. Grapes — Almonds, cherries.

Lettuce — Eggs sliced radishes.

Shrimp — Celery, green pepper.

Tomato — Peas,

cucumber, orange, celery, cucumber,

string beans, onions.

Apples — Celery, nuts, cheese, pi- mento.

Lobster — Shrimp, crab, French peas, pimento.

Orages — -Dates, nuts.

Apples — Celery, pineapple, pimento, raspberry.

Cherry — Walnuts, celery. — Mrs. J. L. Ringo, 790 East Ankeny street.

Combination Vegetable Salads

Here are some salads, most of which you will see are very inexpen- sive— particularly as most of the in- gredients we have from our war gar- dens at home, so they do not cost us any money to buy them. These are also the most wholesome kind of sal- ads, giving the crisp green vegetable "naturally" with wholesome dress- ings. The price estimates are for the purpose of comparison of the cost of one recipe with another.

Fresh Vegetable Salad.

The following is a recipe that makes an excellent mixed vegetable salad:

6 tomatoes $0.0800

1 small head cabbage 0200

1 small bunch celery .0500

1 small sweet pepper 0200

Lettuce 0200

Parsley (in garden) 0000

Paprika 0031

Cost .$0.1931

Salad Dressing.

% cup vinegar

1 t cornstarch

% t mustard

% t salt

% c cream

% c sugar

Gas, 15 minutes, to cook.

Cost. .$0.0400 . .0125 , .0005 . .0021 . .0001 . .0500 . .0104 . .0029

Cost of dressing $0.1185

Cost of salad 1931

Total $0.3116

Serves six people at about 5 cents each.

To prepare, cut skinned tomatoes in halves, placing two halves on each plate on lettuce leaves, shave cabbage fine and mix with celery and pepper, both cut fine. Blend with the pre-

pared dressing and put over salted tomato halves. Garnish with parsley and a sprinkling of paprika.

To prepare the dressing beat 1 egg and add % cup vinegar and % cup water. Put to cook in double boiler. Stir and when hot add 1 Uaspoonful cornstarch and Vi teaspoonful mus- tard, rubbed smooth with water; also % teaspoonful salt. Cook until thick. When cold add % cup cream and % cup sugar. Blend with prepared vege- tables.— Mrs. L. R. Marvin, 197 East Seventy-fifth street North.

Mixed Salad (Vegetable).

Lettuce, % head $0.0250

Diced cooked beets, % cup 0130

Sliced cooked carrots, % cup.. .0075 Lima beans, % cup 0375

Cost $0.0830

French dressing —

3 T Wesson oil $0.0171

1 T vinegar 0016

li t salt 0001

% t pepper 0020

% t paprika 0031

1 t onion juice 0010

Serves six at cost of $0.1248

Salad as above 0830

Total cost $0.2078

Lettuce should be washed, dried and placed in a cool place for at least two hours before serving. The vegetables may be those left from a previous meal and the combinations are end- less. My rule is to use what I have on hand and arrange as artistically as may be on the lettuce leaves, pour- ing over them the dressing just be- fore serving. As the vegetables are "leftovers," I have omitted cost of cooking them. — Mary G. Morrison, 752 Montgomery Drive.

Combination Vegetable Salad.

1 head lettuce $0.0500

1 dozen radishes 0200

V2 can French peas 1000

Tomatoes, 3 medium 0400

Total $0.2100

Salad Dressing.

% cup thick sour cream $0.0750

3 T Wesson oil 0171

1 T vinegar 0016

Vz t salt 0001

1 t sugar 0009

14 t white pepper 0021

% t paprika 0015

Cost of dressing- $0.0983

Vegetables 2100

Total cost for six is $0.3083

Or 5 cents each.

This salad dressing is delicious and serves as a very useful way of using up a little cream which may have soured. The bowl should be rubbed with a piece of onion, then the ingre- dients added, in order named, thor- oughly mixing with egg beater.

Lettuce must be washed and thor- oughly dried, kept in cool place to be- come crisp. Radishes are washed and sliced. Tomatoes peeled carefully without the use of hot water to con- serve their flavor. Arrange peas in a mound on lettuce leaves, arrange to- matoes, sliced, around peas and gar- nish the whole with sliced radishes. Pour on dressing just before serving. ■ — Dr. B. M. Wickstrom, 752 Montgom- ery Drive.

Combination Salad.

Cost. 6 medium-sized tomatoes $0.1000

2 rather small cucumbers 1500

6 radishes 0500

% green sweet peppers 0150

French salad dressing 0261

About 4 cupfuls cost $0.3411

Or 8% cents per cupful.

(These prices are estimates and may not be exactly accurate).

Arrange the salad on individual plates. Slice the tomato on a lettuce leaf, then add 1-3 of a cucumber, sliced. Slice the radishes, but do not peel. Arrange the sliced radishes over the tomato and cucumber. Chop the half of a sweet green pepper, tak- ing care that it is a sweet pepper, and sprinkle V2 teaspoonful of the chopped pepper on top of the other vegetables. Over this pour a table- spoonful of the French salad dressing. It is particularly important that the vegetables shall -be in good condition and that the cucumber and radishes shall be crisp and tender. If some- what wilted, immerse them in cold water for a half hour or more. — M. M. G.

Every Day Salad.

4 heads lettuce $0.1000

4 medium size onions 0300

1 bunch celery 0500

3 green peppers 0200

1 lb. tomatoes 0500

Parsley from garden 0000

Ye c Wesson oil 0453

1 T vinegar 0016

% t salt 0001

% t cayenne 0010

Serves 10 at cost of $0.2780

Or about 2% cents each.

Wash lettuce, onions, celery, pepper and parsley in cold water. Plunge tomatoes in hot water so as to re- move skins; then let stand in cold water until used. Shred lettuce, chop onions, peppers, celery in rather coarse pieces and add to the lettuce. Serve in salad dishes. Lastly add sev- eral slices of tomato and garnish with parsley. Pour the following dressing over each dish:

French Dressing.

Mix oil and vinegar, salt and cay- enne in the usual proportions. Set in cool place until ready for use. This is a plain salad, easily made, and can be served with any meat course. — Mrs. Theodore Anthony, 588 Petty- grove street.

Macedoinc Salad.

1 c diced carrots $0.0150

Vz c diced potatoes 0050

1 c string beans 1000

xk c diced sweet potatoes 0050

% c diced turnips 0063

% c French dressing 0400

Four cupfuls cost $0.1713

Or 4% cents per cupful

Cook the vegetables separately, adding salt toward the last of the cooking. When cool, cut into %-inch cubes. Canned beans may be used if fresh ones are not obtainable. They should be cut into %-inch lengths. Vegetables other than those men- tioned may be used. Cauliflower. beets, peas, celery, etc., may be sub- stituted if desired. Two or three vegetables only may be used; mix the vegetables with the French dressing. Garnish the salad with lettuce leave3. — M. M. G.

French Salad.

1 pint cold diced potatoes $0.0200

y2 c dried cucumbers 0500

% c diced radishes 0500

% c grated onion 0042

1 c cream salad dressing 0955

1% t salt 0005

1 c celery 0143

About 5% cupfuls cost $0.2345

Or 4 1-6 cents per cupful.

Cook the potatoes in boiling, salted water. When cold cut into %-inch cubes. Peel the cucumber, cut into