Here Are Three Fish Soups

Ingredients

• 1 quart costs $0
• 1 cupful costs 6 cents
• 2 quarts water $0
• one quart costs 16 cents
• one cupful costs 4 cents
• two quarts water
• 1 tablespoonful minced parsley
• 1 pint water 0000 1 t chopped parsley
• three quarts cost $0
• one quart costs 11 cents
• 1 saltspoonful grated nutmeg
• two quarts cost $0
• 1 quart costs 18 l-3c
• 1 cupful costs 4%c
• 1 saltspoonful of thyme 0001 1 t of finely chopped parsley
• two tablespoonfuls of lard
• 4 quarts
• 1 quart
• two pounds of flank steak into small squares
• two cupfuls of canned
• 2 cloves garlic 0002 1 t gebhardt's chili powder
• one pint cold water
• three pints boiling water
• 1 teaspoonful chili powder if liked
• 1 cupful costs 5c
• a dash of red pepper if liked
• 6 cents
• seven min- utes
• 2 carrots
• 1 small onion
• 1 potato
• 4 salted herring
• 16 cents
• 4 cents
• 1 po- tato
• 4 salted her- rings
• 6 pieces
• 30 min- utes
• 1 onion
• 11 cents
• 1 cupful 3 cents
• 3 cents
• 3 quarts
• 40 under heading costs of fuels
• one price meal -- indian curry goulash v
• three things -- nutriment
• one co- herent whole
• two countries as widely separated as germany
• two pots
• five pots
• 2 lbs
• 2 small onions 0032 2 t grated cocoanut
• 6 persons $0
• 60 cents
• 1 large onion
• 15 min
• six people
• two quarts
• four people at 12c
• two frying pans
• one pan
• 2 onions 0064 1 pt of strained tomato sauce
• 10 min
• six persons
• 70 cents
• 12 small
• one sida to make room
• 25 green olives
• 25 tamales cost $0
• one small onion chopped fine
• 2 ozs
• 3 quarts $0
• 15 cents
• 2 hrs o080 $0
• 2 onions
• 4 potatoes
• four persons
• 9 cents
• 1 green pepper chopped fine
• 2 qts
• five min- utes
• 2 quarts
• paprika
• parsley
• salt
• pepper
• ginger

Directions

1. Salmon Soap.

2. 1 lb. salmon $0.1600

3. 1 large onion 0100

4. 1 t salt 0003

5. 1 T flour 0009

6. Vs t paprika 0062

7. Cropped parsley (from garden) .0000 Gas, medium, 15 minutes 0049

8. Clean, wash and wipe dry the sal- mon, then cut into 2-inch cubes. Dice onion and mix into fish gently. Sprinkle salt over all and let stand in cold place for about three hours, then put into stewpan and cover with boil- ing water. Let boil about seven min- utes, then add milk, and when it comes to boil again stir in flour made into paste with little of the milk. Add paprika and serve garnished with chopped parsley. — Mary G. Morrison.

9. Herring' Soup (Norwegian).

10. % c cream of barley (20c for

11. IY2 lbs.) 0300

12. 2 carrots (%c) 0750

13. 1 small onion (^c) 0625

14. 1 potato ( Y4, lb.) 0063

15. 1 T minced parsley 0042

16. % t pepper 0021

17. 4 salted herring (5c) 2000

18. Fuel, 1% hours, wood (% use) .0178

19. 2% quarts cost $0.3979

20. Two quarts water, %, cup cream of barley, 2 carrots, 1 small onion, 1 po- tato, 1 tablespoonful minced parsley, % teaspoonful pepper, 4 salted her- rings. Freshen herring 8 hours, re- move skin and bones. Cut each her- ring in 6 pieces, boil barley 30 min- utes, add cut up vegetables and boil 30 minutes longer, add herring, boil 15 minutes and serve. — Mrs. O. Gun- nesdahl, 1099 East Twenty-first street North.

21. Halibut Soap.

22. 1 lb. halibut $0.2500

23. 1 T butter 0156

24. 2 t salt 0006

25. Vs. t pepper 0010

26. 1 onion ( V2 c) 0125

27. 1 T flour 0009

28. 1 T chopped parsley (garden).. .0000 "Wood heat, V2 hour (Ms use).. .0072

29. One quart costs 11 cents, 1 cupful 3 cents.

30. Wash halibut and boil gently in water 10 minutes; remove from fire, pick into small flakes; bring milk to a boil, add butter, whole onion and fish; simmer gently 15 minutes, then remove the onion; mix flour with a little water, add with salt and pep- per; bring to boil again; add parsley and serve. It will make about 3 quarts. — Mrs. A. W. Shard, 805 East Thirty-sixth street South.

31. Brighter and Happier Hours in Your Kitchen

32. Electric Range

33. You will get better results from good recipes when you

34. COOK BY WIRE

35. For comparative costs with other fuels see pages 38-39-40 under heading Costs of Fuels"

36. Northwestern Electric Company

37. LIGHT—POWER— HEAT

38. 10th and Washington Streets, Pittock Block

39. A Small Amount of Meat

40. Stews and Vegetable Combinations

41. With a Small Amount of Meat

42. The One Price Meal —

43. Indian Curry

44. V:. ."." .ile;

45. Chili Con Came

46. Irish Sfeer

47. A:v.rr::3.r. ::"-

48. - Baked ~E^j.r.i Corn Chowders Potato Combinations Parsnip and Combinations ■

49. The One-Piece Meal.

50. Christine Frederick, in a recent Ladies' Home Journal, exactly ex- presses the idea of our work thi* week. She says in part:

51. I want to bring the attention of my country women who are house- wives to the idea of having more frequently what I call the one-piece meal, and by so doing save three things — nutriment, expense and labor.

52. A typical meal in American homes consists of a separate dish of meat, with gravy in separate bowl; pota- toes, served separately; then a vege- table or two, also separate, and per- haps a salad; and last a dessert, which may consist of more than ona food. The meat has its own gravy, the vegetables have their own sauces.

53. In cooking such a meal it is almost invariably the custom to throw away all the water in which each vege- table was cooked, and to serve the vegetables plain, or with melted but- ter, or with a sauce which again re- quires more ingredients to make the food tasty, which would not have been necessary if, in the first place, the vegetables had been combined with the fat and flavor of the meat.

54. The real "one-piece" stands su- preme in its handling of cheap cuts, in the combination and flavoring of its vegetables and gravy into one co- herent whole. The "one-piece" also proves its economy by utilizing starch in such a way that little bread is de- sired, or little butter or additional fat needed in addition to the fat and gravy already supplied. The ideal "topping-off" of such meals is fruit in simple form, canned, stewed or fresh.

55. The national and most famous dishes of practically every country are a combination of several foods, cooked and served together. From France we have the ragout or the pot-au-feu; from China, chop suey; from Austria, goulash; from India, curries; from Italy, the spaghetti and gnocci; from Germany, the spatzen dishes; from Russia its borsch, which is a soup so hearty that it is the main dish of the meal. Indeed, even Amer- ica had its New England "boiled din- ner" and its Southern chicken-pepper- rice dishes still more attractive, both "one-piece" in idea.

56. Many other dishes could be men- tioned, such as the noodle dishes and spatzen dishes of many countries. It is significant that two countries as widely separated as Germany and China should have developed and used the noodle — chow main — as a daily dish.

57. The preparation of the "one-piece" meal uses possibly two pots and one

58. platter as against five pots and five serving dishes besides individual serving dishes in the preparation of the conventional dinner. Why not, then, for all these reasons, incorpo- rate it into our weekly menu?

59. These few examples of typical one- piece foreign dishes may serve to re- vive or inspire the creation of more strictly American dishes on this or- der.

60. Indian Curry. Is a dish which can utilize left- overs of mutton or chicken, but which is better made from the fresh meat in this manner:

61. Cost. 2 lbs. neck or shoulder of mut- ton (He lb.), cut into iy2-

62. inch strips $0.2200

63. 2 T melted butter 0312

64. 2 small onions 0032

65. 2 T grated cocoanut (4 oz, 10c) .0125

66. 2 large apples thinly sliced 0500

67. 2 T flour 0018

68. 1 t salt 0003

69. V2 t white pepper 0042

70. 1 saltspoonful grated nutmeg. v .0032 1 t curry powder, scant (4 oz.

71. for 25c) 0101

72. 1 qt. mutton broth, strained

73. (use water) - 0000

74. 4 oz. uncooked rice 0131

75. Gas — y2 hour medium. . .$0,010

76. 1 hour simmering 004

77. Cost for 6 persons $0.3633

78. Cost per portion, 6 cents.

79. First slice the onion and brown it in fat; add the meat, and brown, dust- ing with flour. Place in a casserole, and add the cocoanut, apple, stock and seasoning. The curry powder could be mixed separately in a small cupful of the hot broth before adding. Cook for 15 minutes. Uncover and add the rice. Simmer either on the back of the stove or in the oven for another hour. There should be no floating gravy, merely rich moisture. If preferred, the rice may be cooked separately and merely served around the curry. This will serve six. The approximate cost is 60 cents.

80. Chop Suey.

81. Is liked by many, and would be more popular if its ingredients were more widely known, and it is very simple to make.

82. 1 can tomatoes $0.2000

83. V2 lb. round steak 1000

84. 1 c cooked rice 0080

85. V2 lb. cooked macaroni 0250

86. 1 T fat 0156

87. Vz T salt (or to taste) 0004

88. 1 large onion, V2 c 0125

89. Gas, medium burner, 15 min. .. .0029 Simmering. V2 hr 0020

90. TELEGRAM CONSERVATION COOK BOOK

91. Grind steak, or buy Hamburg. Brown onion in fat, add meat, and cook until brown (about 15 minutes). Vdd tomatoes, rice, macaroni and salt and a dash of red pepper if liked, and simmer 30 minutes.

92. Will serve six people or eight peo- ple. Makes about two quarts. — Mrs. Taylor.

93. Chop Suey (American.)

94. i/2 lb. pork chops • $0-^^

95. 1 c onion, peeled and sliced 01b/

96. 1 c celery, chopped fine 014d

97. 1 c mushrooms j?»'

98. 2 T lard, for vegetables Ulb6

99. 1 T lard, for meat 0U94

100. Vs t pepper «"l«

101. 1 t salt °0°3

102. 2 t cornstarch "«£«

103. 1 t blackstrap molasses 000 J

104. Gas to cook 40 minutes • -007b

105. Cost $0.4867

106. Will serve four people at 12c each. Cut pork in little strips. Have everything ready before heating lard in two frying pans; heat lard to smoking point, put meat in one pan, onions and celery in other; lower gas at once and keep stirring; at end of 10 minutes add mushrooms to the vegetables. Cook five minutes longer, then combine meat and vegetables. Thicken the fat that remains by mak- ing paste of cornstarch, molasses and y cup cold water. Cook up well, pour over the ingredients and serve with

107. rice. Mrs. C. S. Goldberg, 1026 East

108. Ninth street North, city.

109. Plain Chop Suey.

110. (This recipe came from the Chinese.)

111. Pork, sliced and cooked in peanuc oil until almost done. Then put the following vegetables into the same pan and oil: Bamboo shoots, Chinese black mushrooms, bean sprouts and Chinese soy made from soy beans. Cook meat and vegetables together Serve with gravy made of flour, soy and flavored with ginger juice. A little sugar is added.

112. Chop suey is not a native Chinese dish and is unknown in China. It was invented by a Mexican. Chop means miscellaneous. The foregoing recipe is the plain dish. Chicken meat is used for the more fancy styles and "Mandarin style" has even mor^. frills.

113. Is typical of many meat dishes of the "one-piece" type:

114. Cost. 2 lbs. of flank or rump beef

115. cut into 1-inch cubes, at 18c.$0.3600 1 pt. of cubes of raw potato. . . .0250

116. 1 pt. of carrot cubes 0300

117. 2 onions 0064

118. 1 pt of strained tomato sauce. .0534

119. 2 T lard 0310

120. 1 t salt 0003

121. % t pepper 0042

122. 1 T flour 0009

123. L bay leaf, 2 cloves 0001

124. 2 allspice 0001

125. 1 saltspoonful of thyme 0001

126. 1 T of finely chopped parsley. .0042

127. M> clove of garlic, chopped 0000

128. Gas, 10 min. medium 0033

129. 1 hr. simmering 0004

130. Cost for 6 persons $0.5194

131. Cost per portion, 8 2-3 cents. Slice the onions fine, lay in a fry- ing pan with fat from the meat, or with two tablespoonfuls of lard. Brown well; then add flour and turn. Add the tomato sauce, the meat, and enough boiling water to cover. Tie the spices in a cheesecloth square and add. Cover the pan and let cook very slowly for about half an hour Now add the potatoes and carrots and the chopped parsley and garlic, stir- ring well. Continue simmering for another half hour. Remove the spices. Serve very hot, dusting a lit- tle paprika on top if liked. Serves six persons; the approximate present cost is 70 cents.

132. Hungarian Goulash.

133. 2 lbs. flank steak at 18c lb $0.3600

134. 1 lb. (2c) minced onion 0312

135. 1 T butter 0156

136. iy2 T salt 0012

137. 1 t pepper 0083

138. 2y2 c sliced tomatoes 0668

139. iy2 lbs. (or 12 small) potatoes. .0375 Gas, medium burner, 10 min... .0033 Simmering burner, 2 1-3 hours .0107

140. Makes about 4 quarts for. . . .$0.5346 Or 1 quart for 13 l-3c or 3 l-3c per cupful, or average "portion."

141. Cut about two pounds of flank steak into small squares and an onion into pieces, and cook both in a pan with a little butter a few moments, tut not long enough to take mucli color. Place a layer of the meat in a flat-bottomed kettle of good size. Over this put a layer of the onions: and so on until all the meat is used and as many onions as desired. Add enough cold water to cover the upper layer of meat. Put over the fire and bring to a boil. Allow two cupfuls of canned or sliced tomatoes to each quart of the meat and onion mixturc- and when they have reached the boil- ing point (on no account before), pour the tomatoes over the mixture, but do not stir. Now push the kettle back on the stove, where it will simply bubble on the side, not boil. Sim- mer two hours. Have ready peeled some small potatoes of uniform size, and put into the kettle, pushing the meat and onions gently to one sida to make room for them. The con- tents of the kettle must not be stirred more than absolutely necessary. As soon as the potatoes are done, which will be in about 20 minutes, serve. — Mrs. Maria Telford.

142. 1 lb. lean veal $0.1000

143. ½ lb. beef 0500

144. 1 c dry corn meal 0283

145. 1 small onion 0125

146. 2 t chili powder 0166

147. 1 can tomatoes 2000

148. 25 green olives, %c each 1875

149. 2 t salt 0006

150. Wood fire, 1& hrs. ( y> use)... .0213

151. 25 tamales cost $0.6168

152. Or 2% cents each.

153. Boil veal and beef together until done; remove from stock and cool. Add to stock corn meal enough to make a thick mush and salt to taste. Cook tomatoes until thick and dark. to this add one small onion chopped fine, 2 t chili powder or pepper and salt to taste. Have corn husks laid out and put onto each a large table- spoonful of mush. Cut meat in small cubes with shears, put on top of mush, add tomatoes, 1 T to each ta- male. Put ripe or green olive on top of all, tie up at ends and in middle, put in steamer over hot water for % hour before serving. — Mrs. A. G. An- drew, 387 Benton street, city.

154. Southern Chili.

155. 1% lbs. beef neck at 15c lb $0.2625

156. 2 ozs. suet at 15c lb 0187

157. iy2 T salt 0012

158. iy2 c Mexican beans at 20c lb. .1312

159. 2 cloves garlic 0002

160. 1 T Gebhardt's chili powder... .0200 Gas, medium burner, 10 min. .. .0019 Gas, simmer 2 1-3 hours (low). .0093

161. Total cost for 3 quarts $0.4451

162. Cost per quart. 15 cents.

163. Cost per cupful, less than 4 cents.

164. Put meat, suet and garlic through food grinder, then place in kettle and mix with one pint cold water. Then add three pints boiling water, boil ten minutes, skim, add salt, chili powder and beans. Cover and bring to a boil again. Set on simmerer and turn it down about half.

165. This served piping hot with crisp crackers and dill or sour pickles makes a very satisfying dinner. — Mrs. G. H. Ray, 401 Third street, city.

166. Chili Con Came.

167. 1 can tomatoes $0.2000

168. 1 lb. kidney or bayo beans 1500

169. Vz lb. Hamburg or steak 1000

170. 1 onion (% lb.) 0125

171. 1 T fat 0156

172. y2 T salt (or to suit taste) 0004

173. Gas, 15 min. medium 0029

174. Simmering, 2 hrs o080

175. Chop onion, brown in fat, and meat (ground if bought in piece). Cook until brown; add beans, well cooked, and tomatoes, and simmer one hour Just before serving add 1 teaspoonful Chili powder if liked.

176. I use wood range, so cook beans when I have a fire for meals. Using gas, it may be chaper to buy the canned beans.

177. Either of the above recipes with a salad makes a complete meal, hence are very economical. — Mrs. Taylor.

178. Spanish Stew.

179. 1 lb. round steak $0.1800

180. 2 onions (1 c) 0250

181. 3 or 4 potatoes (4c) 0250

182. 2 c tomatoes sliced or canned. . .0534

183. 1 t salt 0003

184. M t pepper 0021

185. Gas medium V2 hr, oven 2V2 hrs .0637

186. Cost to serve four persons. . .$0.3525 Cost per portion nearly 9 cents. Cut the meat in small pieces, fry with part of the onions till nicely browned. Dredge with flour, cover with water and cook till tender. Then place in baking dish with layer of meat, sliced onions and potatoes, then tomatoes. Season with salt and pa- prika. Alternate' in this way, having tomatoes on top. Pour over water to cover. Bake in covered dish till vege- tables are done. Remove cover and brown a little. Add water as it cooks away that there may be good gravy. — Mrs. Welch.

187. Spanish Stew.

188. 2 lbs. stewed tomatoes $0.0800

189. 1 lb. hamburger steak 1800

190. IV2 cups of rolled cracker

191. crumbs 0650

192. 1 T salt 0008

193. y2 T pepper 004?

194. 2 T milk 0034

195. Gas, 30 min 0057

196. 2 qts. stew cost $0.4008

197. Beat the egg, add the milk, then cracker crumbs and soak five min- utes, then add meat and seasoning and form into balls the size of big walnuts, place in refrigerator or cel- lar for an hour. Have the tomatoes and all of the green pepper stewed together, while piping hot drop the meat balls in and cook 25 minutes. This makes 2 quarts. Costs 40c. 1 cupful costs 5c. — Mrs. G. Spencer, 1260 E. Davis.

198. The Pacific Coast Covered Daily on The Tele- gram's Coast Page

Nutrition, whole recipe (rough)

Counts 16 of 19 ingredients. The other 3 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.