Telegram Conservation Cook Book

Ingredients

• 1 pint water
• 1 quart of milk
• 1 stalk celery
• 1 slice bacon
• 4 quarts soup
• 1 quart hct milk
• 1 quart boiled sal- cream of peanut soup
• 1 quart sweet milk $0
• a dash of paprika 0001 v2 pint of peanut butter
• 3 good sized carrots
• 1 small onion
• 1 small carrot 0075 1 stalk celery
• 1 lemon
• three fish soups
• two items that give it enough nourishment
• 2 lbs
• 3 lbs
• 5 cents per cupful
• six portions cost $0
• 3 cents
• 4 quarts $0
• nutmeg
• bay leaf
• salt
• pepper
• vinegar
• paprika

Directions

1. fine as possible. They can be cooked in boiling- water with a little butter and salt or with beef or chicken, etc. Season with nutmeg-. — Mrs. Nat Smythe.

2. Cream of Carrot Soup. Cost.

3. 3 good sized carrots (1 c) $0.0150

4. 1 small onion (2 T) 0020

5. 1 bay leaf 0001

6. 1 T corn starch 0016

7. 2 T butter 0312

8. 1% t salt 0004

9. % t pepper 0042

10. Gas for cooking, V2 hour 0057

11. Cost for 1% quarts $0.1672

12. Cost per cup, 2% cents.

13. Grate the carrots, cover with 1 pint water, add the onion and the bay leaf, cover and simmer % hour. Re- move onion and bay leaf and add 1 quart of milk. Mix corn starch with a little of the milk, add to soup and stir till thick. Season with salt and pepper, and add the butter just before serving. — Mrs. Welch.

14. Split Pea Soup Without Meat.

15. 1 lb. split peas $0.1500

16. 1 large onion 0125

17. 1 small carrot 0075

18. 1 stalk celery (or dried leaves) .0027

19. 1 slice bacon or small piece

20. salt pork 0500

21. 2 t salt 0006

22. V± t pepper 0021

23. 1 T Worcestershire sauce 0250

24. Or 1 lemon, sliced thin.

25. 1 T flour 0018

26. Gas, medium, V2 hour 0057

27. Gas, simmering, 4% hours 0180

28. 3 or 4 quarts soup (according

29. to thickness liked) $0.2759

30. Soak peas over night; pour off water and add fresh; set on stove with vegetables and pork or bacon and bring to a boil; simmer until per- fectly tender (it may not require as much time as allowed in recipe since legumes vary greatly in time required for cooking. Put through a puree sieve; thicken with flour mixed with a little water; add seasonings, boil up again and serve. Or omit Worces- tershire sauce and serve with thin slice of lemon floating in each por- tion. This is a very palatable and nourishing soup. Since split peas are a meat substitute, the remainder of the meat should be light. — Mrs. A. L. Veazie, 695 Hoyt street.

31. Salsify Soup.

32. Scrape the roots; put them in cold water, to which a little vinegar has sify and water 1 quart hct milk, 1

33. can minced clams, pepper and pars- ley to taste. — Mrs. W. W. Williams.

34. Here are three fish soups: been added to keep them from turn- ing black. Cut into pieces about ½ inch long and put into boiling salted water and boil an hour or until well done. Now add to 1 quart boiled sal- Cream of Peanut Soup.

35. Here is a recipe the extra cost of which is in the milk and the peanut butter, two items that give it enough nourishment for the main hot dish for a simple home luncheon:

36. 1 t grated onion 0005

37. 1 T corn starch 0016

38. V2 pint of peanut butter (2 lbs.

39. for 35c, about 3 lbs. to quart) .1320

40. 1 bay leaf 0001

41. 1 T chopped celery 0009

42. y2 t salt 0002

43. Ys t pepper 0010

44. Gas, medium, for V2 hour 0057

45. 1% quarts of soup cost $0.2491

46. Or 5 cents per cupful, or portion. Put the milk, peanut butter, onion and celery into a double boiler; stir and cook until hot. Moisten the corn starch in a little cold milk, add it to the hot milk and stir until smooth and thick. Strain through a sieve; add salt, pepper and paprika, and serve at once with croutons. — Mrs. S. T. R.

47. Peanut Soup. Cost.

48. 1 c peanut butter $0.1000

49. 2 T flour 0018

50. 1 T chopped onion 0016

51. Celery tops (left over) 0000

52. Fuel, wood 15 minutes (V2 use) .0102

53. Six portions cost $0.2215

54. Or 3 2-3 cents each.

55. Cook in double boiler. Rub the but- ter to a cream in the thickening and add after it has reached the scalding point. Serve with croutons or crack- ers.— Amy B. Westbrook.

56. Meat and Vegetable Soup.

57. Meat (boiling beef) $0.2000

58. 1 lb. carrots 0300

59. 1 c celery and the tops 0143

60. 1 T parsley 0042

61. Garlic, tops 0001

62. 1 c turnips 0125

63. 1 c potatoes 0100

64. Water 0000

65. 1 T salt 0008

66. 1 T rice 0031

67. 1 t pepper (black) 0083

68. Wood fire, 1 hour (quick fire) .0204

69. Cost for 4 quarts $0.3037

70. An Absolute Necessity in Every Household- The Telegram's Woman's Page

Nutrition, whole recipe (rough)

Counts 14 of 16 ingredients. The other 2 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.