Telegram Conservation Cook Book

Ingredients

• 1 lb cheese $0
• 1 pint canned milk
• 1 pint honey
• 8 stalks of celery in a 5c bunch
• 3 lbs
• 12 lbs
• 1 per gal
• 4 lbs
• 8 drams 5c
• 1 dram
• 1 dozen cooking eggs $0
• 1 dozen strictly fresh 6000 milk -- $3
• 1 large soda cracker 0040 1 loaf bread
• 1 loaf bread
• 1 compressed yeast cake
• 1 cake pleischman's yeast
• 1 apple averages 0100 1 pt
• 1 cake
• 6 lbs
• 65 lbs
• 32 qts
• 60 lbs
• 8 lbs
• parsley

Directions

1. 1 lb. rice flour (Chinese) 1500

2. 1 lb. equals 1 qt. of sifted flour.

3. 1 c flour (4 oz.) costs 0141

4. 1 T flour (& oz.) costs 0009

5. 1 t flour costs 0003

6. 1 c graham 0148

7. 1 T graham 0009

8. 1 t graham 0003

9. 7 T cornstarch (10c lb.) 0016

10. 1 t cornstarch 0005

11. 1 lb. butter (50c lb.) $0.5000

12. 1 c butter (2 c to the lb.) 2500

13. 1 T butter 0156

14. 1 t butter 0032

15. 1 lb. lard 3000

16. 1 c lard 1500

17. 1 T lard 0094

18. 1 t lard 0031

19. 1 lb. cottolene (95c for 3 lbs. 5

20. oz.) 2865

21. 1 oz. cottolene 0180

22. 1 c cottolene 1434

23. 1 T cottolene 0090

24. 1 t cottolene 0030

25. 1 lb. crisco (85c for 3 lbs. 1 oz.) .2176

26. 1 oz. crisco 1074

27. 1 c crisco 1388

28. IT crisco 0087

29. 1 t crisco 0029

30. 1 lb. compound (or rendered

31. lard) 2500

32. 1 c compound 1250

33. 1 T compound 0078

34. It compound 0026

35. 1 qt. Wesson oil ($1.45 gal.)... .3625

36. 1 pt. Wesson oil 1813

37. 1 c Wesson oil 0906

38. 1 T Wesson oil 0057

39. 1 t Wesson oil 0019

40. Sugar and Molasses.

41. 1 lb. sugar (12 lbs. for $1) $0.0833

42. 1 c sugar 0417

43. 1 T sugar 0026

44. 1 t sugar 0009

45. 1 qt. karo syrup ($1 per gal.). .2500

46. 1 pt. karo syrup 1250

47. 1 c karo syrup 0625

48. 1 T karo syrup 0039

49. 1 t karo syrup 0013

50. 1 qt. N. O. molasses (10c for

51. 1 3-16 pt. can) 1696

52. 1 pt. N. O. molasses 0848

53. 1 c N. O. molasses 0424

54. 1 T N. O. molasses 0027

55. 1 t N. O. molasses 0009

56. Salt, Pepper, Seasoning, Etc.

57. 1 lb. salt (4 lbs. for 10c) $0.0250

58. 1 c salt 0125

59. 1 T salt 0008

60. 1 t salt 0003

61. 1 T pepper, black, white or red .0250 1 t pepper, black, white or red .0083 1 T celery seed (8 drams 5c). .0187

62. 1 t celery seed (1 dram) 0062

63. 1 t paprika (2 oz. for 15c) 0125

64. 1 oz. mace or nutmeg ground

65. 2 oz. for 15c) 0750

66. 1 T mace or nutmeg ground... .0380

67. 1 t mace or nutmeg ground 0130

68. 1 oz. any other spice (2 oz. 10c) .0500

69. 1 T any other spice 0250

70. 1 t any other spice 0083

71. 1 t sage, thyme, etc 0083

72. 1 T chili powder (5c oz.) 0250

73. 1 t chili powder 0083

74. 1 T kitchen bouquet (35c 2 oz.) .0875

75. 1 t kitchen bouquet 0292

76. 1 c mushrooms (25c lb. or

77. about 3 c) 0833

78. 1 T Worcestershire sauce (6 oz.

79. for 15c) 0125

80. 1 t Worcestershire sauce 0032

81. 1 c horseradish 1000

82. IT horseradish 0063

83. 1 t horseradish 0021

84. 1 oz. mixed mustard (10 c 6 oz.) .0167

85. 1 T mixed mustard 0084

86. 1 t mixed mustard 0028

87. 1 c vinegar (40c gal.) 0250

88. 1 T vinegar 0016

89. 1 t vinegar 0003

90. 1 oz. lemon extract (2 oz. 35c). .1750 1 oz. vanilla extract (2 oz. 35c) .1750 1 T extract (lemon or vanilla) .0875 1 t extract 0292

91. Soda, Baking Powder, Cream Tartar.

92. 1 T soda (10c lb.) $0.0021

93. 1 t soda 0007

94. 1 T baking powder (50c lb.)... .0107 1 t baking powder (50c lb.)... .0036 1 T baking powder (30c lb.)... .0064 1 t baking powder (30c lb.)... .0021 1 T cream of tartar (75c lb.).. .0160 1 t cream of tartar 0053

95. Eggs and Milk.

96. Milk— $3.25 per qt. for mo., per year. 39.0000 1 qt. milk a day (yr. 365 days) .1070

97. 1 pt. milk( as above) 0535

98. 1 c fresh milk 0268

99. 1 T fresh milk 0017

100. 1 t fresh milk 0006

101. 1 c thick cream 2000

102. 1 T thick cream 0125

103. 1 qt. buttermilk (15c gal.) 03V5

104. 1 pt. buttermilk 0188

105. 1 c buttermilk 0094

106. 1 qt. sour or skim milk (10c

107. gal.) 0250

108. 1 pt. sour milk 012ii

109. 1 c sour milk 0063

110. Cheese and Nats.

111. Cheese — Cost.

112. 1 c grated cheese (^4 lb.) 0750

113. 1 T grated cheese 0047

114. 1 t grated cheese 0016

115. 1 lb. nuts (all usual kinds) 2500

116. (1 lb. nuts equals % lb shelled nuts; V2 lb. shelled nuts equals 2 c chopped nut meats.)

117. 1 c chopped nut meats 1250

118. 1 T chopped nut meats 0078

119. 1 t chopped nut meats 0026

120. Rice, Macaroni, Etc.

121. Rice — 1 lb. rice (broken, 3 lbs. for

122. 25c) or better 1000

123. 1 c rice (^ lb.) 0500

124. IT rice 0031

125. 1 t rice 0010

126. 1 c cooked rice 0080

127. 1 oz. pearl barley (14 oz. 15c). .0107

128. 1 c peral barley 0856

129. 1 T pearl barley 0054

130. Macaroni —

131. 1 lb. macaroni 1000

132. 1 c macaroni (% lb.) 0250

133. 1 T macaroni 0016

134. 1 t macaroni 0005

135. Tapioca — .

136. 1 lb. tapioca 1000

137. 1 c tapioca (% lb.) 0500

138. 1 T tapioca 0031

139. 1 lb. crackers 1800

140. AUNT PRUDENCE'S TAEL.ES AND MEASURES.

141. 1 large soda cracker 0040

142. 1 loaf bread (home baked) 0600

143. 1 c bread crumbs 0150

144. 1 c rolled oats 0083

145. 1 c cooked corn meal 0143

146. miscellaneous.

147. 1 can peas, fine quality, 20 oz. $0.2000

148. 1 can peas, ordinary 20 oz 1500

149. 1 can tomatoes, 28 oz 2000

150. 1 can tomatoes, 28 oz 1800

151. 1 compressed yeast cake (6 for

152. 5c) 0083

153. 1 cake Pleischman's yeast (2

154. for 5c) 0250

155. 1 c raisins 0500

156. 1 lb. apples 0500

157. 1 apple averages 0100

158. 1 pt. olives (35 or 40) 3000

159. 1 c soup stock (ordinary) 02u0

160. 1 c soup stock (chicken, etc.).. .0300 1 pt. loganberry or grape juice.$0.2500 1 c loganberry or grape juice. . .1250

161. 1 T grape juice 0078

162. dozen 1-lb. cans) 1292

163. 1 c canned milk 0646

164. 1 T canned milk 0040

165. 1 c honey 1750

166. 1 T honey 0109

167. 1 lb. suet 1500

168. 1 c suet 0375

169. 1 T suet 0023

170. 1 lb. Kaola 3600

171. 1 c Kaola 1800

172. 1 T Kaola 0101

173. 1 t Kaola 0034

174. % lb. chocolate (1 cake) 2500

175. 1 oz. chocolate 0313

176. 1 T chocolate 0157

177. 1 oz. Knox gelatine 1500

178. 1 T Knox gelatine 0750

179. 1 oz. Jello (3% oz. for 10c) 0286

180. 1 T Jello 0143

181. 1 lb. sweet potatoes (6 lbs. for

182. 25c) 0417

183. Some Vegetables.

184. Cost. Lb. c T

185. Beans, dry $0.1500 $0.0750 $0.0047

186. Cabbage 0175 .0088 .0006

187. Carrots 0300 .0150 .0010

188. Celery 06 2-3 .0143 .0009

189. Garlic 0500 (per clove, .0001)

190. Onion 03 1-3 .0167 .0010

191. Parsley 26 2-3 .0668 .0042

192. Parsnip 03 1-3 .0167 .0010

193. Potatoes 0200 .0100 .0006

194. Tomatoes 0500 .0332 .0111

195. Turnips 02^ .0125 .0008

196. (See Public Market prices for others.)

197. There are about 8 stalks of celery in a 5c bunch (% lb.), so it costs on an average, per stalk, $0.0063.

198. Tomatoes are so soft that % of a cupful peeled and cut, weigh % lb.

199. Dry beans weigh 65 lbs. to the bushel (32 qts.), but potatoes, toma- toes and onions weigh 60 lbs.

200. Cabbage weighs between 1% and 7 and 8 lbs. per head, and averages about 3% lbs., of 6c per head at present prices.

201. Parsley is sold on the market in little bunches (3 oz.) for 5c. It keeps green out doors here all winter. Each home should have its own little bed. If so, do not add the cost of parsley to your recipe.

202. (The prices of meats and fish are emitted, as the price varies and they are used by the pound.)

203. AN EXPLANATION OF THE FOLLOWING RECIPES

204. A few women are afraid of our formal way of expressing our recipes exactly. They never have measured their flour, seasoning, etc., and they hardly feel like beginning new ways now when they do so excellently in their old ways. But the trouble is just here. We are dealing with many young women who have been busi- ness girls for years before they were married and perhaps their mothers were before them and all the house- hold ways that we older home women have seen and understood and prac- ticed all our lives are new to them. You say of your bread, etc., and the recipe books say, too, "flour to mix stiff." How does an inexperienced housewife know just what "stiff" is? If they do know they don't need your recipe, for they can use any recipe book if they want something new, but those who need your recipe want to know just how much flour, just how much seasoning, etc., you use. Of course I know all flours are not alike some breads take more than others, etc., but those are fine points that come later, when the recipe is used

205. often and each housewife learns to adapt it to her own needs. The U. S. government publishes recipes giving definite amounts of each ingredient used, and I believe that is the busi- ness-like way in which the new wo- man will want her recipes in future. Of course, our prices will not' last forever, foodstuffs vary, but that isn't the point. The comparative price will be very much the same and that is what we are after. We can't (that is we women right here alone — can't) change the prices we have to pay for food very much, but our concern must be to find the best and most econom- ical ways of using that food, and I cannot see how we can tell which recipe is really the cheapest and most desirable, unless we work out the cost of all the items as we do here, for price, and then consider the amount of nourishment the ingredients con- tain, and I do not think it will be at all laborious to work out these re- sults in costs for yourselves, with the foregoing tables.

Nutrition, whole recipe (rough)

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.