TELEGRAM CONSERVATION COOK BOOK

Cut the fruit into small pieces, mix all together, add sugar to the cream and salad dressing, mix all thorough- ly with a fork to avoid breaking the fruit, and serve on lettuce leaves. This is enough for six people.-^Mrs. G. Spencer.

Fruit Salad.

Lettuce $0.0500

1 orange at 40c doz Oddd

1 grapefruit 0500

2 bananas at 20c doz 0167

14 cup walnuts .UALt

Serves six for $0,1812

Or 3 cents each.

Peel fruit, cut in small pieces and chill thoroughly. Have ready crisp lettuce on which arrange mixed fruit. Sprinkle with nuts and add French dressing just before serving.— Dr. E. M. Wickstrom, 7522 Montgomery Drive, City.

Fruit Salad.

Mix one cup of diced oranges, one cup of diced apples, one cup of diced bananas and half a cup of stoned cherries. Any fruit may be combined as, grapes cut and seeded, grape fruit diced, oranges and berries. Put in a bowl and pour over them a French dressing. Serve cold. — M. M. G.

Apple Salad. Cost.

2 lemons $0 0500

3 T sugar 0.078

1 T flour 2222

2 eggs (cooking) "»""

1 c chopped clery "J-**

2 lbs. apples J"^

% t salt ... • • nniQ

Gas, 10 minutes . . . . . .uoia

Cost to serve six persons. . . .$0.2550

Or 4% cents each.

To the juice of the lemons add one- half cup of cold water, let come to a boil. Cream the sugar and eggs to- gether, now slip the flour in smooth- ly and pour into the lemon juice and water. Boil five minutes; when cool pour over the apples and celery. This will also need a little salt, as I omit- ted the butter. — Mrs. G. Spencer, 1260 East Davis street, city.

Apple and Celery Salad.

1 lb. apples *°-2§22

2 cups chopped celery 0/8b

% cup nut meats • .Ob/t>

$0.1411 Boiled salad dressing H6S

Serves 6 people for a total of $0.2579 or 4 1-3 cents each.

Cut apples into dice and mix thoroughly with chopped celery. Pour over this mixture the boiled salad dressing as given for cabbage salad. Sprinkle each portion with nut meats and serve at once on crisp lettuce leaves.

These are my favorite two salads. The apple and celery salad is espe- cially nice to serve at Thanksgiving or Christmas. — Mrs. H. G. Thying, 326 East Mohawk street, St. Johns, Or.

Apple and Celery Salad.

2c diced apples $0.0400

2c cut celery 0286

lc cream salad dressing 0956

1/2 lemon (20c doz.) 0084

5 cupfuls cost $0.1726

Or 2V2 cents per cupful.

To prepare the apples, peel and cut as nearly as possible into half-inch cubes. Marinate the apples with a tablespoonful of lemon juice. Mix well in order to prevent discoloration. Cut the celery quite finely and mix with the apples. Mix these ingredients with the cream salad dressing and serve with a garnish of lettuce. — M. M. G.

Apple-Date-Celery Salad.

1 large apple $0.0200

5 tender stalks celery 0315

12 dates 0500

5 lettuce leaves (.03 a head).. .0100

1 egg 0400

y* t salt 0001

% t paprika 0031

1 t lemon juice 0125

1 cup Wesson oil 0906

2 tablespoonfuls boiling water .0000 y2 mayonnaise dressing 0625

Serves 5 people at cost of. .$0.3203

Or about 6% cents each.

Pare, core and quarter apple, or cut in small pieces. Sprinkle lemon juice over these. Cut celery in small pieces. Pour boiling water over dates and re- move the stones. When cold cut in four of five lengthwise pieces. Mix together apple, celery and dates and add y2 cup of mayonnaise dressing and mix again. Serve on lettuce leaves. — M. M. G.

Annie. Celery and IVut Salad.

2 c celery, chopped $°'aoaa

1 c apples, chopped 0200

14 c nut meats, chopped Odid

Lettuce 0500

Half the cream dressing .0432

Cost $0.1731

Add a pinch of salt to the celery and mix with apples and nuts; now add the dressing, mixing with a fork. Arrange the salad nicely on crisp let- tuce leaves on individual plates. — Mrs. W. E. Smith, Galvin, Wash.

Apple and Grape Salad.

Pare apples and dice them. Wash the grapes, cut them in two and re- move the stones. Mix the fruit and serve on lettuce leaves. Moisten with French dressing. — M. M. G.

Apple and Nut Salad.

2 large apples $0.0200

Vi c English walnut meats 0625

J/4 c French dressing- 0120

% c boiled dressing- 0263

1 sweet green pepper 0200

1 small head lettuce 0500

Cost to serve six people $0.1908

Or 3 cents each.

Wipe and pare apples and shape into small balls, using a French veg- etable cutter. Marinate balls with French dressing and chill thoroughly. Just before serving roll in boiled dressing and then in chopped nut meats. Make a small incision in each with a toothpick, and insert strips of green pepper to represent stems; ar- range on crisp lettuce leaves, which have been marinated with French dressing. This is as picturesque as it is edible, and vice versa. This will serve six persons. — Mrs. W. S. Roberts, 1310 Clay street, city.

Plain Apple or Pear Salad.

Take ripe eating apples or pears, pare, core and slice thin. To each in- dividual dish shake over a little salt and one teaspoonful sugar; add two teaspoonfuls corn oil and some vin- egar and one teaspoonful cream. Stir well and serve with bran light bread. — Mrs. Turner, Corvallis, Or.

Rad-Apple Salad.

1 good apple $0.0100

2 medium-sized Chinese rad- ishes 0200

1 t oil 0019

1 t vinegar 0003

Shake of salt 0001

For each person $0.0323

Peel and slice radish and apple, add dressing and mix well. Serve with white or brown bread and butter. — Mrs. Turner, Corvallis, Or.

Apple Salad in Apple Baskets.

Cost. 6 largo red apples (any kind

of good flavor, raw) $0.0500

1 bunch celery 0500

Walnuts '. . : .1000

y2 pt. mayonnaise 1525

Serves six people for $0.3525

Or 6 cents each.

Polish apples, and cut into shape of baskets, saving pieces in cold water. These are to be cut into" very small pieces, diced and mixed with diced celery and the walnuts which have been shelled and broken into small pieces. Pour over the mixture the

mayonnaise and fill your apple cups. Serve in individual plates surround- ed by sprigs of parsley, curly kale, pepper grass ' or garden mustard. Must be served at once after mixing. — Mrs. Kittie Turner, Corvallis, Or.

Banana Salad.

4 large bananas $0.1000

V2 cup walnut meats, chopped. .0625

1 small head lettuce 0400

2 T Wesson oil 0114

1 t vinegar ..!'."!! !o005

i-S t salt 0001

Ys t white pepper !o010

Will serve 8 people at cost. .$0.2155 Or about 2V2 cents per person. Peel bananas, cut in halves length- wise, sprinkle with French dressing and roll in walnut meats. Serve on lettuce leaf, adding a few whole nut meats. Stuffed olives may be added at small cost. — Mrs. Theo Anthony 588 Pettygrove st., City.

Banana and Walnut Salad.

„ , Cost.

3 bananas (20c doz.) ...$0 0500

2 T chopped English walnuts.. .0156 1 scant T cream 0100

1 t sugar 0009

2 l cream dressing 0120

Cost for 6 portions $0.0885

Or 1% cents per portion.

Mix the cream dressing with the cream and sugar. Peel and cut the bananas into halves lengthwise. Place one-half of a banana on a lettuce leaf and pour over it a generous spoonful of the dressing. Sprinkle each half with a teaspoonful of the chopped English walnuts. — M. M. G.

Banana Salad.

Peel the bananas, cut them into halves, and marinate them in French dressing. Put the fruit in a bowl lined with lettuce leaves, add one grapefruit cut into dice and a cup of chopped nuts sprinkled over the top. Serve with cream dressing.

Banana Salad.

3 bananas (large), 25c doz $0.0624

y2 c walnut meats, 30c lb 0625

1 c salad dressing (homemade) .0743

Cost to serve 6 persons $0.1992

Or 3*& cents each.

Slice the bananas lengthwise and place them on lettuce leaves. Put a tablespoonful of dressing over each and sprinkle over with chopped nuts (the same salad dressing as I used on Minnehaha salad). — Mrs. G. Spen- cer, 1260 Davis st., City.

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