TELEGRAM CONSERVATION COOK BOOK

Potatoes and Squash. ~ .

3 lbs. white potatoes $0.0600

Piece of Hubbard squash 0500

2 t salt 0006

$0.1106 Place the pared potatoes and the cleaned squash cut in pieces in steam- el over kettle of boiling- water (in which pudding- is to be cooking). Steam y2 hour or until perfectly ten- der. Salt should be sprinkled over vegetables when they are arranged in steamer before starting to cook.

Creamed Cabbage. Cost

1 head cabbage $0.0500

1 t (scant) salt 0003

1 cup milk 0268

1 T Wesson oil 0057

$0.0828 Chop cabbage, cover with cold water, bring to a boil and keep boil- ing moderately for one hour in un- covered kettle. Drain thoroughly, Add milk and let set on back of stove to simmer very gently for one-half hour. Add oil a few minutes before serving.

Banana Salad.

Lettuce $0.0500

Bananas, V2 doz 0750

Peanuts 0200

French dressing 0260

$0.1710 Arrange split bananas on lettuce leaves, sprinkle with chopped peanuts and pour over dressing just before serving. This salad must of course be arranged on individual salad plates.

Graham Podding.

Vo cup molasses $0.0212

% cup milk $.. .0134

4 T Wesson oil 0228

1 egg (48c doz) 0400

1 V2 c graham flour 0222

1% t baking powder 0031

1 V2 t salt 0004

12 c raisins . . . 0250

Steam 2% hours.

To the oil add milk, molasses and egg, well beaten, then the flour, bak- ing powder and salt sifted together thoroughly, lastly the raisins (seed- less). Turn into mold and steam \y2 hours. Serve with following:

Grape Juice Sauce. 1 c grape juice (home-made) . .$0.0500

4 T Wesson oil 0228

% c sugar 0208

Tomato soup $0.1924

Salted wafers 0300

Sour pickles (home-made) 0500

Stewed chicken with rice 9372

Steamed potatoes 0603

Steamed squash 0503

Creamed cabbage 0828

Celery 1000

Loganberry jam (home-made). .0500

Bread 0300

Butter, 3 oz 0938

Banana salad 1710

Crackers 0300

Cheese, 1-5 lb 0600

Steamed pudding 1481

Pudding sauce 0936

Coffee, 6 T 0563

Sugar, 12 t 0108

Cream from 1 quart milk 0500

Raisins 1500

Apples, % dozen 1000

Oranges, % dozen 2000

Nuts, 1 lb 2500

Total $2.9966

Mrs. H. Lindquist.

MENU, BY MRS. MOORE.

Mrs. George E. Moore says: Here is a "war garden" Thanksgiving dinner menu, the greater part of which, with the exception of the meat, was grown in my small garden, and as a few hens can be easily kept in one's back yard a person can raise his dinner meat also.

Chicken Soup with Crackers

Celery Sweet Pickles

Baked Chicken with Dressing

Brown Gravy Loganberry Jelly

Mashed Potatoes String Beans

Cream Tomatoes

Bread Butter

Apple and Nut Salad

Home-made Grape Juice with Wafers

Pumpkin Pie

Shelled Almonds

Chicken Soup.

Soup from chicken $0.0000

Green celery leaves (left over) .0000

1 tomato (ViC) 0166

V2 c rice 0227

1 y2 t salt 0004

Vi t pepper 0010

$0.0407 Crackers — 12 soda crackers 0480

Total $0.0887

To make chicken soup, where a rich soup is not desired, take some of the soup in which the chicken was

Editorials That Mean Business— the Product of The Telegram's Editorial Page

HOLIDAY MENUS

cooked; add about one-third of the fresh green celery leaves, finely chopped; one tomato, or if you have not any more fresh ones, keep out a little of the canned you intend using at the dinner, also add one-half cup- ful rice. Cook until rice is done. Add a little pepper. Serve with crackers.

Baked Chicken.

1 4-lb. hen, at 25c per lb $1.0000

y2 loaf stale war bread, or less,

with some mashed potatoes.. .0300

1 large onion minced (1 c) 0167

1 T salt 0008

1 t mixed ground spices for seasoning (pepper, cloves, allspice, mustard, sage, celery,

salt) 0083

1 cooking egg, home preserved .0400

Cost $1.0958

Cut up fowl into regular pieces, as for stewing. If hen is very fat, re- move all fat possible, as there will be plenty left for seasoning. Boil slowly until almost done in two or three quarts of water, salting after it has been boiled a while and skimmed. Add hot water occasionally to keep meat well covered. In about three and a half hours, depending on age of hen, have prepared dressing like this. Chop up the giblets. Fry them in some of the chicken fat. Add the minced onion and fry a little. Then have the bread moistened with hot water. Add giblets and onion, a little salt, the ground spices, and last the egg. Stir together. Place the chicken in a baking pan or roaster, cover with the dressing, and if too dry add a little soup stock, and brown for about one-half hour.

This manner of cooking gives the meat a rich and delicious flavor, hard to equal in the best young fry, and is an excellent way of preparing the or- dinary chicken. One does not always know how old a supposed "spring" sometimes is.

Gravy. Cost.

Soup stock $0.0000

1 T onion 0010

1 T flour 0009

$0.0019 Chicken and dressing 1,0958

For gravy a little of the soup stock

can be boiled down some, seasoned

with some onion and thickened a

Mashed Potatoes.

Cost. 3 lbs. potatoes, home-grown. . .$0.0600

1 T salt 0008

% t pepper 0021

(No butter, as chicken is rich

in itself.) Vz c milk 0134

Boil potatoes in salted water. Drain. Mash fine. Add pepper and milk, and if not quite moist enough, a little hot water. Beat till creamy.

Cream Tomatoes.

Cost. 1 qt. home-grown and canned

tomatoes $0.0900

1 c diced stale bread 0050

1 t salt 0003

% t pepper 0008

2 t sugar 0018

2 t pearl shortening 0006

V4, c top milk 0067

Total $0.1052

Heat tomatoes. Add salt if none had been added in canning them. Fry bread dices nice and brown (but do not burn),, In heated shortening. Add hot to tomatoes, and lastly, just be- fore serving, the milk (condensed milk is good), then heat thoroughly but do not boil, as boiling spoils the flavor.

String or Green Beans.

Fuel, gas, 1 hour $0.0114

1 qt. beans 1000

1 T drippings 0082

1 t salt (to taste) 0003

y8 t pepper 0010

Vz c milk 0134

2 t flour 0006

Cost $0.1349

Cut beans lengthwise once or twice, then crosswise, almost cover with boiling water; add drippings and boil one hour. Water must reduce to about one-half cupful, blend flour and milk, cook up well and season. Salt may be' added the last 15 minutes. (Grand- mother said adding the drippings when boiling would almost always make even old beans tender.) — Mrs. John Oatfield.

Cost of above $0.1349

Gas omitted 0114

Cost in dinner $0.1235

Bread V2 loaf $0.0300

Butter, M lb 1200

Apple and Nut Salad.

2 large apples $0.0200

V2 c English walnut meats 0625

% c French dressing 0120

% c boiled dressing 0263

1 sweet green pepper 0200

1 small head lettuce 0500

Cost to serve 6 people $0.190 3

Or 3 cents each.

Wipe and pare apples and shape into small balls, using a French vege- table cutter. Marinate balls with French dressing and chill thoroughly. Just before serving roll in boiled