TELEGRAM CONSERVATION COOK BOOK

Western Mulligan.

We cannot measure these by "por- tion," as is often done, as the "por- tion" that would satisfy an able- bodied hunter who had been tramp- ing- the woods for hours would differ most decidedly from the portion that a lady would sip at home for he" noon-day lunch — or for the first course for a meal — so our recipes are expressed in the terms of quarts or gallons. In "Mulligans" it was esti- mated as nearly as possible how many gallons of the decoction the culinary efforts produced, about how many pints or cups of cut vegetables were used and about how many pounds of meat. We figured all prices always at what the items are worth to buy them in the Portland markets, understanding and appreciating the fact that you don't pay for the vege- tables raised in your own "war gar- dens," or for the game you have killed yourself in the woods, but all of these have the intrinsic value that belongs to them in the market, al- though they don't cost you money.

A "Mulligan" Out West.

Is a sort of stew which is made of meat and vegetables in sufficient quantity so that it is intended to bo the principal food of the meal.

Makes 3 quarts; serves 8 people.

1 soup bone, very little fat $0.1000

1 lb. potatoes 0300

y2 lb. onions 0200

i/2 lb. turnips 0150

1 lb. carrots 025. ^

1 lb. parsnips .0250

Wesson oil 0200

Cull celery 0000

2 t salt 0006

14 t pepper 0021

Wood, 2 hours (half use) 0286

Cost of 3 quarts $0.2663

Cost per quart, 9 cents; cost per cupful, 2% cents.

Cut meat from bone in small pieces. Put your little bit of fat from bone into vessel in which you are going to cook your stew (preferably an iron kettle). When fat is softened by heat add oil and sliced onion and pieces of meat. Fry, stirring constantly, until meat is well seared and onions are golden color. Add sliced carrots, parsnips and turnips or rutabagas. Stir well and pour over them two quarts of boiling water. Set back on stove and let simmer for 1% hours Then add the sliced potatoes, and simmer until tender. See that there is plenty of water to prevent burn- ing, but they must not be flooded with water. Add salt, pepper, pa- prika, celery or whatever flavor you like. Serve with it croutons made of stale bread.

1 made and served this stew to a family of adults and they pronounced it very good. Beside the stew we had sliced tomatoes, bread and butter, blackberries and tea cakes. Part of the people were company, but I am sure we all had enough. — Mrs. Kittie Goodall Turner, Corvallis, Or.

Mulligan Stew.

2 lbs. beef shanks, 10c lb $0.2000

1 lb. dry onions (3 lbs. 10c) 0333

iy2 lbs. potatoes 0300

1 c carrots, 3c lb 0150

1 lb. ripe tomatoes 0500

2 t salt 0006

y2 t pepper 0042

2 T flour for thickening 0018

Gas, 10 minutes medium, 1 5-6

hours simmering 0094

2 quarts of stew $0.3443

One cupful costs a little over 4

Cut the beef in pieces about 1% inches in size and put with the round bone with marrow in the soup kettle; add two quarts of boiling water, boil 10 minutes then simmer one hour; add onions whole, also carrots cut in halves; cook 10 minutes longer; add peeled tomatoes, salt and pepper, adding water to make two quarts. Stir in the flour mixed smooth in half cup cold water; cook 10 minutes. This makes a good meal for six or seven people at a small cost. — Mrs. George Spencer, 1260 East Davis.

Scotch Broth.

0 lbs. mutton, at 18c $0.5400

3 T pearl barley (15c lb.) 0150

2 T minced onion 0010

2 T minced turnip 0016

2 T minced carrot 0020

2 T minced celery 0018

2 T salt 0016

1 t pepper .0083

1 T minced parsley 0042

3 quarts cold water 0000

2 T flour 001S

Gas, medium, V2 hour, simmer- ing 3 hours 0177

Cost of 2 quarts $0.5950

Cost per quart, 30c, or 71/£c per cup- ful.

Three pounds mutton.

Two tablespoonfuls pearl barley, two tablespoonfuls minced onion, two tablespoonfuls minced turnip, two tablespoonfuls minced carrot, two tablespoonfuls minced celery, two tablespoonfuls salt, one table- spoonful pepper, one tablespoonful minced parsley, three quarts cold water.

Remove the bones and all the fat from the mutton, cut the meat into small pieces, and put it into a stew- pan with the water, chopped vege- tables, barley and all the seasoning excepting the parsley. It will be

fcund convenient to tie the bones in a piece of thin white cloth before add- ing- them to the other ingredients. Bring the stew to a boil, quickly skim it and allow it to simmer for three hours, thicken with the flour and add the chopped parsley.

This is a recipe from the "War Time Cookery" that has been running in the papers. I thought it ought to be economical, being war-time cook- ery, and I would figure it out. But 7% cents per cupful for a broth is very expensive. Please notice that our broths, or light course soups cost from a fraction of a cent to 2 or 3 cents a cupful usually, while our heavy stews, intended for the real family meal, cost less than this broth. The only way we can really know v/hat is economical and what isn't in any foods is to figure out our recipes exactly, as we are doing, so that we know what they cost per portion to a fraction of a cent. People sometimes say: "Oh, a few cents or a fraction of a cent doesn't matter. I'd be ashamed to be so small." Yet the same people are very serious about the exact price per loaf of baker's bread, and about the 6-cent streetcar fare. Let us think In the same way of our food items. It isn't this loaf, or this soup we make today, any more than it would be a special loaf at the bakery at 15c or a streetcar ride for 6 or even 10 cents. It is what these things all amount to in the aggregate — the total food bill of the nation; the surplus we can save to send our allies. When we think in these terms the saving of a fraction of a cent on soups or stews or any other food perhaps means the lives of those who are fighting our battles, or even victory for our own land ulti- mately. We women have hardly wakened to the seriousness of this matter yet. It has not really come home to us that these little differ- ences in price are the very biggest thing in our lives and the one thing our government is calling on us for.

Scotch Pot Stew.

Cost. IV2 lbs. mutton (lie lb.) $0.1650

1 small cabbage 0500

2 onions (lc) 0250

V2 T drippings 0047

6 potatoes 0400

V2 t pepper (white) 0042

1 t salt 0003

Gas, medium 10 min., simmer- ing \y2 hrs 0079

Makes 2 qts., and serves 6

persons, for $0.2971

Or 5 cents each.

Put into pot the drippings and let ii' get hot; slice the onions and fry them gently; wash the mutton well; put all in the pot with water that hangs about it. Put the lid on closely

and instantly, let it stew three- fourths of an hour. Take the cab- bage, wash it, remove the withered leaves, cut into eight pieces length- wise, like the divisions of an orange. Place the cabbage in water and peel six potatoes, cutting them in slices half an inch thick and placing them also in water. When the meat has stewed for three-quarters of an hour lift the cabbage dripping with water and the potatoes and pack them around the meat. Sprinkle over them salt and pepper, replace the lid quick- ly and closely and stew for three- fourths of an hour more. It must be cooked slowly or else it will burn. The whole is cooked by steam. It is a most delicious as well as economi- cal dish. — Mrs. A. B. Law.

Mutton Stew.

1 lb. neck of mutton $0.1500

2 large onions (over lc) 0300

4 large potatoes 0375

3 carrots (l^c) 0225

V4, t pepper 0021

1 t salt 0003

Gas for cooking, 3 hrs. 10 min. .0150

Four portions cost $0.2574

Cost per c about 6% cents. Cut the meat in small pieces, put in a pan and fry till brown. When suf- ficiently browned add the onions sliced, and enough hot water to cover. Let simmer two hours, adding water as it boils away. Then add the po- tatoes cut in lengthwise sections, the carrots sliced, pepper and salt and cook for another hour. Do not use too much water as the gravy must be rich and thick. Serves four persons. — Mrs. Welch.

Lamb Stew.

2 lamb shanks $0.1700

4 small carrots (lc) 0150

2 small onions (%c) 0062

3 medium potatoes (lc) 0125

1 T flour 0009

1 t salt 0003

Water to cover 0000

Gas 0220

Cost for 6 cupfuls stew and 6

cupfuls soup $0.2261

Or less than 2 cents per cupful of each.

Cost for 6 persons, $0.2269. (This price includes soup for next day.)

Cook lamb shanks one hour and remove the soup stock (to be used next day). Cut the meat from the bones and add salt. Let simmer for 20 minutes with carrots, onions and potatoes cut in small cubes and enough water to completely cover. Add the flour made smooth with a little water and let simmer for 10 minutes. Rice may be used instead of potatoes. — Mrs. H. S. Smith, River- dale, Or., R. F. D. Oswego.