TELEGRAM CONSERVATION COOK BOOK

French Salad Dressing IV©. 1.

4 T oil (Wesson) .$0.0228

1 T vinegar 0016

i/2 t salt 0001

Ys t paprika 0016

About 1-3 cupful costs $0.0261

Or 8 cents per cupful.

Put four tablespoons of olive oil in a bowl with one tablespoon of white wine vinegar, half a teaspoon of salt and a saltspoon of paprika. Mix with a small size Dover egg beater. — M. M. G.

French Dressing No. 2.

1 t salt $0.0001

Vs t paprika 0016

V8 t black pepper 0010

4 T oil • -0228

1 T vinegar -0016

About 1-3 cupful costs $0.0271

Or 8 cents per cupful.

Put one teaspoon of salt in a bow! with one saltspoon of paprika and black pepper, add four tablespoons of oil and mix well, beating with a sil- ver fork. Then add slowly one table- spoon of lemon juice or vinegar, and the dressing will become white and thicker. The ingredients should be so well proportioned and blended that no one ingredient can be distin- guished.— M. M. G.

Thousand Island Salad Dressing.

Cost. 1 c mayonnaise (tarragon vine-

egar) $0.2000

1 T whipped cream 0200

1 t chopped parsley 0000

1 t sugar 0009

1 Spanish pepper chopped fine .0125

% c chili sauce OToO

Lettuce, 4 heads ^000

Serves eight people for $0.5084

Or 6*4 cents each.

Mix all together and serve on let- tuce. The lettuce should be cut in halves, washed well and left to drain in cloth bag on the ice for one hour before serving. — Agnes Rhorer, 1107 W. 14th st., Vancouver, Wash.

Cream Dressing.

Cost. 6 T heavy cream *0,nno°>

2 T vinegar 00^

V2 t salt. 0001

Few grains cayenne uuui

3 T oil -O171

Vbout 1 cupful costs $0.0955

Or 1 T costs $0,006.

Beat the cream until stiff, using a small size Dover eggbeater. Add the seasoning, oil and vinegar slowly and beat until well blended.

Salad Dressing.

1 c potato $0.0100

1 T Wesson oil 0057

1 t mustard 0083

1 t salt 0003

XA t pepper 0020

I c canned cream 1125

1 c vinegar 0250

Cost $0.1638

When boiling potatoes, take one medium size one out and mash fine, blend with one tablespoonful of Wes- son oil; add one teaspoonful mustard, one teaspoonful salt, quarter tea- spoonful pepper, one cupful canned cream, one cupful of vinegar. This does not need any further cooking, and is very handy where unexpected company comes. Sour cream may be used in place of the canned. (One medium sized potato will not make a cupful.) — Mrs. G. Spencer, 1260 East Davis street, city.

Whipped Cream Dressing.

1 c whipped cream $0.1000

3 T sugar 0078

1 T lemon juice 0006

1 t mustard 0028

Cost $0.1112

Add to the whipped cream the sugar, lemon juice and mustard and serve on fruit salads. Delicious. — Mrs. J. L. Ringo.

Cheese Salad Dressing.

2 T cheese $0.0094

6 T cream 0540

2 T vinegar 0032

% t salt 0001

Vs t pepper 0010

Cost $0.0677

Rub the cheese with the cream, add other ingredients and serve on lettuce, cress or finely shaved cabbage. — Mrs. J. L. Ringo.

Cream Salad Dressing.

1 c sour cream $0.1500

2 T lemon juice 0250

% t mustard 0020

1 T sugar 0026

1 t salt 0003

3 cups dressing $0.1799

Or 6 cents per cup.

(Cream increases to three times its bulk in whipping.)

Take sour cream, one teacup or so, whip till thick, add two tablespoon-

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fuls of lemon juice (or vinegar if necessary), Vi teaspoon mustard, one tablespoon sugar and one teaspoon salt; stir all well together. Use on cabbage or potato salad, or use on fruit salad, leaving out the mustard. Keep cold after made as it will not keep long. Put paprika peppers on top to garnish. — Mrs. F. N. C, 790 E. Ankeny st., city.

Cheese With Salads.

Cheese or cheese dishes are an ac- ceptable addition to salads. Neufcha- tel or other cream cheese, either plain or mixed with pimentos and olives, may be served with lettuce or may be cut into slices and served on lettuce. Cheese balls are often served with salad. They are made of some soft cream cheese and are frequently com- bined with chopped chives, olives, sweet peppers, chopped nuts, etc., for the sake of adding flavor. Spinach ex- tract, etc., is sometimes mixed in for the sake of color. If the balls are rolled in chopped chives or parsley, both flavor and color are supplied. Cottage or "Dutch" cheese may be used also, seasoned in various ways and rolled into little balls. It is very cheap and attractive. — I. G. C, 790 East Ankeny street, city.

(Here is a good suggestion about nuts that was omitted from our pre- vious work, so I will insert it here, as we are using them in our salads.)

When nuts have become too dry to be good, let them stand over night in equal parts of milk and water. Then dry slowly in a moderate oven. — Amy B. Westbrook, 1540 Salem road, Albany, Or.

Greens for Garnishing.

Have a box or large pan in any convenient window, basement or any other place. Have a rich garden soil in it and plant cress, chick weed and parsley. In this climate you can have parsley and garden mustard (curly) outdoors most of the winter. When frost touches the curly mustard it turns a beautiful red and yellow. Curly Scotch kale is very good for garnishing; when small is edible. — Mrs. Kittie Goodall Turner, Corval- lis, Or.

(Kale "greens" are good all winter. Cook the tender inside leaves and they are as good as spinach. They may be parboiled and the water turned off at once, if the flavor is too strong, but my family like them with- out.)

Additional Recipes

1 A^rs. Housewife!

Portland's Leading Evening Newspaper is

We leave this to your own good judgment

This book which you are novo reading is only one of the up-to-date ideas oj

The Paper that Does Things

If you lil^e it, tell your friends As\ them to call

Broadway 200 A 6701

The Conservation

Sugar and Fats

Pastry Puddings

Jellied Desserts

Ices and Ice Creams Etc.

With a Few Recipes for Making

Conservation Candies

Conservation of Sugar and Fats

In the Preparation of

I. Pastry —

II. Puddings —

Making pie crust Blackberry pie Green currant pie Green gooseberry pie Apple pies Lemon pie Pumpkin pies Hickory nut pie Tarts

Sweet potato

Fruit Puddings — Prune, cherry, ap- ple tapicoa, peach tapicoa, fig, date

Bread crumb puddings

Widow Bedott's

Indian meal

Baked pancake

Quick puff

III. Other Desserts-

Stewed fruits

Fruit Desserts — Apple, prune, dates,

strawberry Custards — Banana, steamed, coffee Chocolate Jellied desserts — Coffee, prunes,

pineapple, dates, etc. Ices — Lemon, pineapple Brown bread ice cream Brown sugar ice cream New Year's sherbet

IV. Cakes— V. Candies-

Our Desserts

This is the call we sent out to our housewives:

Please study your recipes and see how they can be made to conform to Mr. Hoover's requests. You know that, and can study it for yourselves, just as well — (undoubtedly better) than I. How can we cut down on sugar in pudding's? By using honey? By using Karo (corn syrup)? No maple sugar or maple syrup can be made out here, and it is too expen- sive to ship it so far for ordinary cooking. What recipes have you for puddings using New Orleans mo- lasses, or any other substitute for sugar? Let us see what Western wo- men can do when they try.

Then as to fats. What can we use instead of fats? How can we make pie crust without lard? How can we make puddings and pudding sauces without butter? By using fruit juices for sauces? If so, won't it take too much sugar to sweeten the fruit juice? We can use sweet oranges and eggs. Even if eggs are "high," our basis just now is conservation of sugar and fat, instead of economy. If our country asks us to do certain things we must do them, even if they do cost us more. (Cost! What is this war costing us now in men and money? The little extra cost of our food is a very small thing we are asked for). Then after conservation must come economy. Let us have all our recipes just as economical as is consistent with saving the fats and sugars for our soldiers and our allies.

Our response in the following re- cipes is from women who are honest- ly trying to meet Mr. Hoover's re- quests; but this is all new work to all women, and we can't adjust our standards and change our recipes on short notice. Never before were we asked to cook without using lard or butter or sugar. Our recipe books don't help us here at all. The only thing we can do is to "cut and try" and be unselfish and patriotic enough to give the widest publicity to any new combination along these lines we can work out. A few women do not seem yet to know that our nation is at war; that our standards of cooking have changed; that Mr. Hoover has told us what we can use, and that these are requirements that we must follow, just as the conscripted sol- dier obeys orders. These are our or- ders. Can't we all obey them will- ingly? Can't we all do this little thing — sacrifice our pride in our delicious cooking and our own appetite for delicacies? "What is all of that — what is any kind of food, so that we can live and work upon what we get — when we think of our own American

boys in those awful drives they are now making on the front lines? Do let's wake up. Do let's be in deadly earnest to do all we can (it is so lit- tle, nothing, almost, in comparison). Let us say: If meat (and sugar and fats) maketh those who are fighting for us strong, I will eat no meat (or sugar or fats) while the war lasts!

We have not very many pie recipes. I wonder why. I thought we all made more pies than puddings, usu- ally. You know pie is called "the great American dish" abroad, but we don't seem to be living up to our reputation, somehow. Is it that it is harder to make conservation pie than pudding? It doesn't seem as though it would be in the filling, anyway, as we can make all kinds of fruit pies from our abundance of canned fruit that we get so freely and cheaply out here. Then there is my green tomato mincemeat, but I really must not mention that again, or you will rebel. If we use Cottolene, Kaola, Crisco, etc., in place of lard in our crusts we will be able to make good conserva- tion pies.

Making: Pie Crust.

Before putting a filling into your pie, brush over the bottom of your pie with a little of the beaten white of an egg; then sift over a little flour or corn starch. This will prevent the bottoms from becoming soaked if pies stand a while before being used.- — Mrs. Williams.

To Prevent Juice From Running Out.

A two-inch length of macaroni set through the upper crust makes a good tube. The juice will bubble up in this instead of running out.

Mixing the white flour with one- third to one-half its bulk with corn meal will make a lighter and more digestible crust.

Never use any wetting in your fruit pies. — Mrs. W. W. Williams, 1411 Rod- ney avenue, city.

The surest way I know for an in- experienced cook, and the quickest for an experienced one, to keep a fruit pie from running over, is to have a piece of old white cloth, torn a cou- ple of inches longer than the dis- tance around your pie tin; and then every time you make a pie tear off a strip an inch or so wide, wet in cold water and bind around the pie just before putting in the oven. You can fasten it with a pin or a little flour at the ends, and your pie is certain not to run over.