TELEGRAM CONSERVATION COOK BOOK

small cubes and throw into cold wa- ter until ready for use. Prepare the radishes in the same way. If the radishes are very tender the skin may be left on to give a bit of color to the salad. Chop the celery quite fine, remove the vegetables from the wa- ter and dry upon clean towels. Add them to the potatoes. Add the grated onions (the onion may be omitted) and mix all the ingredients with the cream dressing. Garnish with crisp, tender lettuce and red radishes with the skin trimmed back from the root end in such a way as to represent a blossom. — M. M. G.

Light Salad.

Equal parts chickweed and pepper grass. "Wash well and serve with oil, salt and vinegar. — Mrs. Turner, Cor- vallis, Or.

Baked Bean Salad.

2 cups baked beans $0.0500

1 c ripe tomatoes 0332

3 T vinegar 0048

6 T Wesson oil 0342

% t mustard 0014

y2 t onion juice 0001

1 t salt 0003

% t pepper 0042

1 t tobasco sauce 0032

2 sliced tomatoes 0200

Cost to serve six people $0.1514

Or 2 y2 cents each.

Mix the dry ingredients together, then add the onion juice and liquids. Pile the beans on lettuce leaves and garnish with sliced tomatoes. Pour over all the dressing. — Mrs. G. Spen- cer, 1260 East Davis street.

Cabbage Salad.

% head of solid cabbage $0.0500

(Washed and chopped fine)

Boiled Salad Dressing.

Cabbage, as above $0.0500

Vz c top milk 0134

Vz c vinegar 0125

1 egg 0417

1 t salt 0003

1 t mustard 0083

2 T sugar 0052

1 R T butter (2 T) 0312

Ys t cayenne pepper 0010

1 t flour 0003

Gas, 15 minutes 0029

To serve six people $0.1668

Or 2 5-6 cents each.

Beat the egg well, add the salt, mustard, sugar and flour and mix thoroughly. Add to this mixture the vinegar and butter and cook over hot water until it thickens, stirring con- stantly. Remove from stove, let cool, then add the rich milk slowly and blend well together. Pour it over the prepared cabbage, stirring well with a silver fork. Serve on lettuce leaves, adding a dash of cayenne pepper to

each portion. — Mrs. H. G. Thyng, 326 East Mohawk street, St. Johns.

(This is surely as economical and wholesome a salad as we have had. The cost is no measure of real food value in any of our food. We labor to acquire an appetite for costly and indigestible food.)

Perfection Cabbage Salad.

1 envelope gelatine $0.0375

y2 c cold water 0000

V2 c mild vinegar 0125

1 pint boiling water 0000

1 t salt 0003

lc(y2 lb.) finely shredded cab- bage 0088

1 T lemon juice 0260

% lb. sugar (% cup) 0208

1 lb. celery cut in small pieces .0667 \i can sweet red peppers finely cut 0375

Cost $0.2101

Mayonnaise Dressing.

Cost. 1 cup Wesson oil $0.0906

1 egg 0500

2 T lemon juice 0260

y2 t salt 0002

% t paprika 0031

% t mustard 0042

Cost of dressing $0.1741

Cost of salad 2101

Total cost $0.3842

Soak the gelatine in cold water five minutes, add vinegar, lemon juice, boiling water, sugar and salt. Strain and when beginning to set add re- maining ingredients. Turn into a mold and chill. Serve on lettuce leaves with mayonnaise dressing, or cut in dice and serve in cases made of red or green peppers, or the mixture may be shaped in molds lined with pimen- toes. A delicious accompaniment to cold sliced chicken or veal. Entered for second prize by Mrs. M. C. Thron- son, 790% East Morrison street.

(I'm afraid this salad is too expen- sive for an economy contest, as ours all are.)

Peanut-Cabbage Salad.

Cost. 1 head cabbage $0.1000

1 pint peanuts 1000

2 t salt 0005

y2 pint mayonnaise 1525

Serves six people for $0.3530

Or le «•..■« than 6 cents enr-Vi.

Se1, ct a head of cabbage having some loose outer leaves. Open up outer leaves very carefully and with sharp knife cut out as much cabbage as you need for salad for your fam- ily, leaving enough of the outside to make a solid dish. Chop the part taken out fine, add to it the peanuts which have been shelled and ground. Mix well with a silver fork, salting a little. Add the mayonnaise and mix

well. Then return the mixture to the cabbage dish, arranging; the leaves as prettily as possible. If any come off the leaf can be pinned back with a wooden skewer. Keep in a cool place. Serve on a plate surrounded by pep- per grass or parsley and dish at the table. — Mrs. Kittie Goodall Turner, Corvallis, Or.

Carrot Salad.

To make a good-sized dish six good-sized carrots, cleaned and scraped and chopped very fine. One- half pound English walnuts, also chopped fine. Add a very little salt. For dressing- use mayonnaise. This is a fine salad without meat. — Mrs. L. A. Jackson, Cornelius, Or.

Celery and Nut Salad.

1 bunch celery hearts $0.0143

Lettuce 0500

8 apples (medium size) 0800

1 c walnuts 1250

Total cost of salad $0.2693

Dressing- — Cost.

1 t mustard $0.0083

2 T sug-ar 0312

1 t flour 0003

1 t salt 0003

1 egg (beaten) 0400

1-3 c vinegar 0083

% c hot water 0000

1 T lump butter (size walnut) .0156

Cost of dressing- $0.1040

Cost of salad 2693

Total cost $0.3733

Mix dry ingredients, add the egg, then vinegar and hot water. Boil un- til it thickens, then add butter. This dressing made with water instead of cream will not curdle, and is rich and creamy.— Mrs. W. S. Brackenridge. 270 V2 Ross street.

(Please remember to write only on one side of the paper, if only a few words. This salad dressing is surely economical and seems very good.)

Cheese and Nut Salad.

1 cream cheese $0.1000

V2 c cream 0500

1 T onion juice 0016

V2 c English walnut meats 0625

1 t salt 0003

V2 t white pepper 0041

2 T vinegar 0032

y2 c Wesson oil 0453

1 glass gooseberry jelly 1000

Six persons, 5%c each $0.3670

Work cheese with cream and sea- son with part of salt and pepper and all of onion juice. Mix oil, vinegar, salt and pepper well for French dressing. Slice gooseberry jelly; pile cheese over it and put dressing on and sprinkle walnuts over top. — Mrs. J. B. McCreary, 8 East Buffalo street.

Cucumber Salad.

Fish should be accompanied by cu- cumber salad whenever possible. The sugar is an important ingredient in the dressing of this salad.

Peel and slice thin four medium sized cucumbers; put in a deep plate and sprinkle over slices a tablespoon- ful of salt. Press down tightly with a plate and allow to stand one hour. Then place the cucumbers in a clean napkin and squeeze out all the juice. Place in a salad bowl and mix well with the following dressing: A large onion chopped fine, a tablespoonful of best vinegar, a tablespoonful of olive oil, a tablespoonful of sugar, half a teaspoonful of pepper, Vs teaspoonful of salt. Mix thoroughly and serve at once. — A California Reader.

Egg Lily Salad. Cost.

4 eggs $0.2000

4 t mustard 0332

% t salt 0001

% t pepper 0010

4 t vinegar uuzi

4 t butter 0128

Lettuce, 4 leaves 0001

Gas, 10 minutes -0019

Cost to serve four persons. . .$0.2542

Or 61! cents each.

Boil the eggs hard; crack the shells and drop in cold water; when cold peel off the shells; cut narrow strips from the small end, very nearly to the large end of the whites; remove the yolks and rub each yolk with one teaspoonful .butter, 1 teaspoonful vinegar, 1 teaspoonful mustard and the salt and pepper. Form this mix- ture into balls and put back in the whites, which may be spread open as the petals of a lily, or pressed around the ball, as a lily bud. Serve on let- tuce leaves with your favorite salad dressing.

This is a delightfully attractive and substantial salad for a luncheon, and very easy to make. Everyone likes it, and I have found that men who never touch any other kind of salad are very fond of this.

Your "kitchen" is very helpful, and I have adopted many of the recipes.

Boiled Salad Dressing.

Mrs. Ott says: Here is my favorite inexpensive cooked salad dressing to be served with "Egg Lily Salad." It keeps indefinitely. Cost

1 c hot water $0.0000

% c vinegar 0125

14 t butter 0008

6 t sugar 0054

% t mustard 0021

1/2 t salt 0001

Vs t pepper 0010

4 t cornstarch (level) 0020

2 egg yolks (equals 1 egg) 0400

Gas, 5 minutes .0009

Cost for 1 pint $0.0641

Cost per cupful, 3 cents.

— Mrs. O. T. Ott.