TELEGRAM CONSERVATION COOK BOOK

Mrs. Taylor's prices are rather in- definite and hard to obtain, so I will print them as she has them, as they are very nearly correct. The value of these lunch menus is more in their suggestiveness for a variety in nour- ishing lunches than for the fractional difference in cost.

MENUS BY MRS. SHAND. Luncheon for School Children.

Oat Cakes.

1 lb. oatmeal (fine ground) $°-0778

1/2 t salt 0001

% t soda 0004

1 T Crisco 0087

Wood heat, 5 min. (Mi use) 0023

Cost of 30 cakes $0.0893

Cost per cake, $0.0030.

Mix all dry ingredients thoroughly, add water, dough should be very stiff, put on board and knead into round cake, then roll out very thin, cut with biscuit cutter and bake in hot oven 5 minutes. (Will make 30 cakes.)

I always make a ginger cake at the same time as the oat cakes as there is always about a cupful of scraps left over and it is Quite suit- able for the cake.

Ginger Cake.

1 egg (cooking) $0.0400

1 cup flour 0141

V> cup oatmeal scraps left over .0000

l"cup Karo syrup 0625

1 t ginger 008^

1 t cinnamon uubd

2 c sour milk 0032

% t soda 0006

1 T Crisco 0204

Wood heat, % hr. (V2 use)... .0204

Cost $0.1661

Melt Crisco and syrup on stove, add all other dry ingredients; mix thor- oughly, add well beaten egg and half of milk. Beat a few minutes; mix soda in the rest of the milk; add to mixture; put in greased loaf pan and bake 30 minutes. One slice cake costs

Raisin Cookies.

1 c oatmeal $0.0164

y2 c flour 0070

1 T Crisco 0087

y2 c seeded raisi.n.s 0250

y2 c seeded raisins 0^5U

It cinnamon 0083

1 t baking powder 0021

1 egg (cooking) 04UU

V, c skimmed milk n£k

Wood heat, 5 min. (Ms use) .o023

Total cost $0.1129

Or 6 cents per dozen.

Mix dry ingredients; add beaten egg and milk; beat five minutes. Drop on ungreased baking sheet by teaspoon- fuls. Bake five minutes in hot oven. This will make 24 cookies. — Mr:> Shand, 805 East Thirty-sixth street.

MENU BY MRS. WRIGHT.

School Lunch.

Cost. 2 slices white bread $0.0044

1 egg and cottolene to fry 0540

2 slices rye bread 0038

Jelly to spread 0150

1 cookie 0100

1 apple 0100

$0.0972 I can't tell you how much I enjoy your department. I thought I was Hooverizing until you began talking about cutting down and out the tea- spoonful of sugar and butter we are apt to put in food just to make it taste a little better — and we can so easily do without. — Mrs. H. H. Wright, 419 East Fifty-second street North.

MENUS BY MRS. GOUGH.

School Lunch — No. l

2 white bread sandwiches with lettuce, nut and celery fill- ing $0.0300

1 cupful jellied broth 0300

2 olives 0200

3 nut cookies 0150

1 cupful milk 0400

Cost $0.1350

Nut and Celery Filling White Bread Sandwiches.

Cost. Vs cup almond meat $0.0625

1 cup celery hearts 0143

2 T salad dressing 0200

1 t salt. 0003

% t pepper 0001

Price for filling $0.0981

One-half cupful almond meat, 1 cupful celery hearts; chop very fine, moisten with salad dressing, salt and pepper. Cut sandwiches round or in diamond shape. Wrap in oiled paper. Jellied Broth. Soak 1 teaspoonful gelatine in 1 ta- blespoonful cold water for five min- utes; dissolve in tablespoonful of boil- ing water and add to 1 cup of well seasoned (no onion) chicken broth. When cold beat lightly with a fork.

Nut Cookies.

% c Crisco $0.0694

y2 c brown sugar 0209

1 egg 0400

V2 c milk 0134

y2 c New Orleans molasses 0212

y2 t soda 0003

y2 c peanut butter 0375

2 c flour 0282

1-5 t salt 0001

V2 t cinnamon 0042

1-3 t cloves 0027

Wood fuel, 40 minutes (% use) .0170

Cost $0.2549

Cream % cupful butter substitute with y2 cup brown sugar and 1 egg, add V2 cupful milk and V2 cupful dark molasses, in which V2 teaspoonful of