TELEGRAM CONSERVATION COOK BOOK

Orange Salad. Cost.

1 c pecan nuts and walnuts. .. $0.1250 1 c diced oranges (2 oranges

at 40c dozen) 0667

Juice of one lemon 0168

French dressing 0261

About 2V2 cupfuls cost $0.2346

Or 9 1-3 cents per cupful.

Mix a cup of pecan nuts and Eng- lish walnuts with a cup of diced oranges, squeeze lemon juice over them and let them stand for half an hour. Serve very cold with endive and French dressing. — M. M. G.

(I have sliced peeled oranges in nice thick slices, piling four or five on a crisp lettuce leaf, on an indi- vidual salad plate, and adding French dressing. This method of making orange salad is very inexpensive and also very attractive.)

Prune Salad.

Cook one pound of large French prunes until tender; when cold re- move the stones and chop the prunes and mix with one cup of chopped English walnuts or pecan nuts. Serve on lettuce and cover with French dressing.

Prune Salad.

1 lb. large prunes $0.1500

V2 lb. English walnuts 1250

1 head lettuce 0500

Mayonnaise dressing 0704

Serves 10 people, cost $0.3954

Wash and soak prunes until tender. Pit and stuff with walnuts. Shred the lettuce, make a nest and put three or four of the stuffed prunes on it. Cover with dressing and serve. Use one-half of the dressing made with

one egg for a foundation. — Mrs. J. L. Ringo.

Pineapple Salad.

1 can pineapple $0.1500

4 bananas or peaches 1000

8 medium apples 0800

1 c walnuts 1250

Cost $0.4550

Salad Dressing.

Cost. iy2 lemons $0.0375

2 eggs 0800

iy2 c sugar 0625

iy2 c boiling water 0000

1 T butter 0156

2 T cornstarch 0031

V& of pineapple juice

Cost $0.1987

Total cost $0.6537

To make the dressing: Beat the eggs well, then add the juice of the lemons, sugar, butter and cornstarch (dissolved in a little water). Beat all together and pour the boiling water over it, stirring until it boils. Cook until it thickens, pour pineapple juice into it, beat well and let it cool.

Cut fruit in squares, chop nuts, not too fine; place all together in a dish and pour the dressing over it when cold. I sometimes use two oranges in place of bananas. — Mrs. Echo B. Vintin, 790 E. Ankeny street, city.

Philadelphia Salad.

Peel and dice one grapefruit, cut in halves and seed a cup of grapes, dice one orange, shred a pineapple, and mix with half a cup of English wal- nuts and cream nuts. Place all in a bowl, and pour over French dressing. — Garnish with endive. — M. M. G.

Meat Salads

Ideal Chicken Salad.

Cost. 1 c cold cooked chicken

(about) $0.1500

1 c whipped cream 2000

V2 c cold chicken broth 0150

1-3 box gelatine 0500

1 t salt 0003

y8 t pepper 0100

Walnuts 0500

Cost $0.4753

Serves about eight at about 6 cents each.

Soak gelatine in cold broth five minutes, season with salt and pep- per and heat enough to dissolve gela- tine, strain. When cool, beat with egg beater until foamy, then add the cream whipped very stiff, add chicken cut in small dice. Pour into ys pound baking powder can and put on ice. When ready to serve, wipe outside of can with a warm wet cloth, slip the

salad out and cut into ^-inch slices. Lay the slices on lettuce, cover with mayonnaise dressing and garnish with walnuts. — Mrs. F. W. Kruse, 131 % E. 18th St., Portland, Or.

Cold Meat Salad.

1 c cold meat $0.0500

2 c cold potatoes 0200

1 c celery 0143

1 T onion 0010

1 T parsley from garden 0000

1 T Tarragon vinegar 0020

1 T tomato catsup 0125

1 red chili 0020

Cost of salad $0.1018

Cost of mayonnaise 1440

Cost to serve 4 people $0.2428

Or 6 cents each.

I use the meat left on soup bone and potatoes left from another meal.

so have added no cost for fuel. Cut up meat in small pieces, dice potato, chop celery and onion, also parsley very fine. Mix all together and add dressing-. To the above mayonnaise omit the lemon juice and add 1 T Tar- ragon, 1 T tomato catchup and 1 red chili. — M. E. Dittmar, 971 E. Taylor st„ city.

Meat or Fish Salad.

Cost. 1 c chopped meat or fish (left- overs) $0.0000

1 c chopped celery 0143

1 T chopped onion 0010

i/2 head lettuce 0250

V2 green bell pepper 0188

1 hard-boiled egg 0500

Cost of salad beside meat. .. $0.1091

Salad Dressing-.

1 egg beaten $0.0500

2 T lemon juice (1 lemon) 0167

1/2 t mustard 0042

V2 t pepper 0042

1 t salt 0003

1 t sugar 0009

1 c Wesson oil 0906

Dressing $0.1669

Salad cost 1091

Total $0.2760

Serves four people at a cost of seven cents each. This recipe is de- signed for the use of left-over meat or fish of any kind, and will be found to be a pleasing way of disguis- ing a small amount of left-over food. In mixing the dressing, I have found that if egg, seasoning and lem- on juice are first beaten together thoroughly, the oil may then be added very rapidly with no danger of spoil- ing tht. dressing. This is a great time- saver. — Mrs. J. DeWitt White, Ridge- field, Wash.

Fish Salads

Salmon Salad.

y2 lb. salmon $0.1000

1 t salt 0003

% c onion 0041

1 T vinegar 0016

Gas, 6 min 0011

Lettuce 0500

Cucumber 0500

Tomatoes (3 medium) 0400

Serves six for $0.2471

Cost for one person 4 cents. Clean salmon, cut in pieces, rub into it the salt and sliced onion. Let stand two hours. Scarcely cover with boil- ing water, add vinegar, boil six min- utes. Remove to cool place and let stand till next day. Drain, separate from bones carefully, so as not to break fish much. Arrange on let- tuce leaves surrounded by tomatoes and cucumbers. Serve with mayon- naise. Any other leftover fish may be used in this way or potatoes or other vegetables added so as to al- low the salad to be used as the prin- cipal dish at luncheon. — Dr. E. M. Wickstrom, 752 Montgomery drive.

Salmon Salad.

1 lb. boiled or canned salmon. .$0.2500

2 lbs. cold boiled potatoes 0400

1 head lettuce 0500

2 T lemon juice 0260

1 t salt 0003

1 t paprika 0125

Cost of salad $0.3788

Use with it Durkce salad dressing. Makes about eight cupfuls for about 5 cents each for the salad, besides the dressing.

Flake salmon, dice potatoes fine, shred lettuce, mix together with lemon juice, salt, paprika and Durkee salad

dressing. Serve on lettuce leaves. — - Mrs. M. C. Thronson, 790 V2 East Mor- rison street, city.

Salmon Salad. Co<st

1 lb. potatoes $0.0200

V2 c cucumber (or 1 c beets).. .0200

V2 c celery 0071

1 c canned salmon 1000

M> c chopped onion 0167

1 c grated carrot 0150

1 V2 T flour 0014

1 t mustard 0083

1 t salt 0003

1 t brown sugar 0417

V2 t paprika 0025

1 egg 0500

1 c Wesson oil 0906

1 lemon (juice) 0250

l/2 c water 0000

Heart of lettuce or endive 0500

Fuel V2 time, fir wood, 15 min.. .0051

Serves 8 at a cost of $0.4537

Or about 5% cents each.

Boil potatoes with skins on. When cold pare and cut in cubes. Also dice celery, cucumbers and beets. Shred salmon, add onion. Mix all lightly and place on lettuce or endive leaves and pile mayonnaise over.

Mock Mayonnaise Dressing.

Beat 1 whole egg and add gradually 1 cup Wesson oil. Have cooked to- gether salt, mustard, sugar, flour, paprika and water into a smooth paste. Beat while hot into egg and oil until thoroughly blended; thin with lemon juice or vinegar.

This is cheaper than regular may- onnaise, easier to make, failure is al- most impossible, and will keep longer and is liked by many who do not want the genuine. — Mrs. J. B. Mc- Creary, 78 East Buffalo street, city.