Telegram Conservation Cook Book

Ingredients

• 2 quarts stew costs $0
• 1 quart costs 11 cents
• two quarts cold water
• one pint of water
• 4 quarts
• 1 quart costs 10 cents
• 2 cupfuls turnips 0250 ½ lb
• 1 stalk celery 0062 parsley
• two quarts of cold water
• 2 tablespoonfuls of minced parsley
• 7 cups cost $0
• 1 cup costs 0428 cut lamb in 2-inch pieces
• 3 cups of cold water
• 2 quarts cost $0
• 1 cup costs 0350 dice carrots
• 1 quart of water
• 3 quarts soup
• eight pounds apiece per year
• 11 cents
• 3 cents
• 2 ozs
• five people
• 1 one pint of water
• 1 onion
• 2 carrots
• 1 white turnip
• 4 potatoes
• four persons $0
• 2 lbs
• 10 min
• 10 cents
• 1 cupful
• 2 cents
• 20 min- utes
• 6 people
• 8 cupfuls
• four quarts
• four pieces
• 1 bay leaf 0001 2 t salt
• 2 qts
• two quarts
• 2 hrs
• 2 crackers
• 4 persons $0
• three stews that i have tried many times
• 4 lbs
• 3 quarts $0
• 17 cents
• 10 min- utes over slow fire
• 91 fish
• one meal per month
• 20 salmon
• half fish 15 salmon
• 15 salmon
• 25 fresh black cod
• 15 crabs
• 20 smelt
• 30 oysters
• 65 oysters
• 70 lobsters
• 35 crawfish
• 35 river trout
• dough quickly into balls the size of a walnut
• salt
• pepper
• parsley
• bay leaf

Directions

1. Lamb Stew. Cost.

2. 1 lb. breast of lamb $0.1500

3. 1 lb. carrots 030U

4. 1 lb. potatoes * 0250

5. 1-5 lb. onions 0100

6. 1 t salt 0003

7. 2 T flour 0018

8. Gas medium, 10 min 0019

9. 2 hr. simmering burner 0080

10. 1 quart costs 11 cents; cup, 2 2-3 cents.

11. Cut the lamb breast into small pieces. Split carrots if large, other- wise use whole. Put into kettle to- gether with the onions and salt, add two quarts cold water and boil for 10 minutes, then simmer until almost cooked. Have ready peeled some small potatoes and put into kettle, pushing contents aside gently to make room. As soon as potatoes are done, about 20 minutes, add the flour stirred to thin paste in water. Let boil up thoroughly and serve the stew. — Mary Morrison.

12. Brown Stew With Dumplings.

13. 1 lb. lean beef, round $0.1500

14. 2 ozs. of beef suet 0200

15. 2 T flour 0018

16. 1 t salt 0003

17. y2 t pepper 0042

18. 1 t kitchen bouquet 0040

19. 1 T chopped onion 0016

20. Parsley in garden .0000

21. 1 c flour 0145

22. 2 t baking powder 0042

23. Vz c milk 0134

24. Gas 15 min 0029

25. Simmering 1 hour 0040

26. Cost to serve five people. .. .$0.2209

27. Or 4% cents each.

28. Cut the beef into inch cubes, put the suet in a stewpan, shake over the fire till melted and remove the crack- ling. Dust the meat with the flour throw it into the hot fat and shake until each piece is seared, then ad-1 one pint of water; stir until boiling, add the onion and kitchen bouquet, salt and pepper. Cover the pan ana put over the simmerer one hour. Now take 1 c flour, 2 t baking powder, % t salt (sifted together) and mix with % c milk; roll the dough quickly into balls the size of a walnut, drop them into the stew, cover the kettle and stew slowly 10 minutes; dish the stew on hot platter with dumplings around it and dust with chopped parsley. — Mrs. Spencer.

29. Beef Stew. Cost. \Vz lbs. beef from neck or shin.$0.1800 1 onion (^c) 0250

30. 1 T butter 0032

31. 2 carrots (lc) 0150

32. 1 white turnip (lc) 0125

33. 4 potatoes (4c) 0250

34. 1 t salt 0003

35. V* t pepper 0021

36. Gas, Vz medium 1 hr simmering .0061

37. For four persons $0.2692

38. Cost per portion, 6% cents.

39. Slice the onion and fry in butter, put in pot with the meat (cut in small pieces). Pour on just enough water to be seen between the meat. Let come to boiling point then to simmer. An hour before it is to be served add carrots cut lengthwise, the turnip sliced, and potatoes, some of which must be cut small to thicken gravy. Pepper and salt to taste. Replenish water as it boils away while cook- ing.— Mrs. Welch.

40. Irish Stew.

41. Cost. 2 lbs. of neck or shin of beef . .$0.2000

42. 1 T minced onion 0016

43. 1 T butter 0156

44. 1 c uncooked rice 0312

45. 1 lb. raw potatoes 0250

46. 1 T salt 0008

47. 1 t black pepper 0083

48. Gas, medium burner, 10 min... .0019 Simmering burner, 2y2 hrs 0100

49. Makes about 4 quarts for .. .$0.4012

50. 1 quart costs 10 cents; 1 cupful, 2X,2 cents.

51. First put meat on in cold watar and cook about 2y2 hours. Then take meat cut, cut fine, put back in kettle with the rice, potatoes, onions, butter, salt and pepper. Cook a while. Then pat in tomatoes and cook about 20 min- utes. Serve very hot. Enough for about 6 people or 8 cupfuls.

52. Hope this will be pleasing to some of the readers of The Telegram as it is good. I've tried it. Yours truly — Mrs. J. L. Egger, 702 E street, Grants Pass, Or.

53. Irish StewT.

54. iy2 lbs. lean beef for stew $0.2000

55. iy2 T salt 0012

56. 1 t pepper 0083

57. 1 small head cabbage 0500

58. 2 cupfuls carrots 0300

59. 2 cupfuls turnips 0250

60. ½ lb. onions 0250

61. 2 lbs. potatoes 0500

62. 1 stalk celery 0062

63. Parsley (in garden) 0000

64. Wood heat, 2y2 hrs, (% heat).. .0357

65. Makes about four quarts. .. .$0.4316 Cost per quart 11 cents, per cupful

66. 2 7-10 cents.

67. Cut meat into small pieces and add about two quarts of cold water. Bring to a boil, and salt and let simmer about an hour and a half. Cut head of cabbage in about four pieces, slice carrots and turnips and add to the stew, and cook about 15 minutes, then add onions, potatoes cut in pieces and celery and cook for about % of an hour, adding more water a3 it boils down. When done, add pep- per to taste, and just before serving add about 2 tablespoonfuls of minced parsley. This should make about four quarts. — Mrs. H. H. Minard, 1236 Division street, city.

68. Irish Stew. Cost.

69. 1 lb. meat (neck) $0.1500

70. 1 can tomatoes 2000

71. Vz lb. onions 0250

72. Vs lb. carrots 0150

73. 1 lb. potatoes 0250

74. 1 bay leaf 0001

75. 2 t salt, about 0006

76. V£ t pepper, about 0041

77. Wood fire (estimated part) 0100

78. 2 qts. cost $0.4298

79. 1 qt. costs 21^ cents; 1 c costs 5% cents.

80. Cook meat until tender, salt, add onions and carrots diced, bay leaf, and cook until vegetables are tender. Add tomatoes, pepper to taste, and rimmer 10 minutes.

81. Makes about two quarts. Time in- definite, as it depends on meat. I use wood range, so simmer on baci-c while getting meal, and fuel does not ccst anything. — Mrs. F. N. Taylor.

82. Irish Stew.

83. 1 lb. neck of lamb $0.2000

84. 2 T meat fryings 0100

85. V2 lb. potatoes 0125

86. V2 lb. onions (dry) 0250

87. V2 lb. turnips 0125

88. V2 lb. tomatoes 0200

89. V4, lb. carrots 0075

90. 1 T flour 0009

91. 2 t salt 0006

92. Cayenne pepper 0002

93. Gas, 2 y2 hrs .0105

94. Cut lamb in 2-inch pieces and sear

95. in meat-fryings in hot skillet. Place in casserole, arranging around it the vegetables cut in halves or left whole according to size. Stir flour in fat left in skillet till slightly brown, add seasoning and about 3 cups of cold water. Stir, boil, pour over meat and vegetables, cover and cook gently 2 or 2y2 hours. Two or three hours in tireless cooker is best. — Mrs. M. B. Rees.

96. American Stew. Cost.

97. % lb. bacon $0.1000

98. 1 lb. carrots or rutabaga 0300

99. 2 lbs. potatoes 0400

100. 1 t salt 0003

101. 1 c catsup 0500

102. 2 T flour 0018

103. Gas. 1 y2 to 2 hrs .0500

104. Dice carrots or rutabagas, cook

105. with bacon in about 1 quart of water, about % hour, add potatoes also diced and if necessary a little more water. Put flour in a bowl, add a little water and stir until smooth, then add catsup and pour into stew, stirring well. Let boil a few minutes and serve. If I have fire in the range, I take the bacon out of the stew about 20 minutes before serving time, slice down to rind and set in oven to crisp. Leftover stew makes good soup by adding water and reheating. Serve croutons with it. — Mrs. B. M. Grill, Milwaukie, R. P. D. 2.

106. Parsnip Stew. Cost.

107. 1 lb. fresh parsnips $0.0333

108. y> lb. salt pork 1400

109. 1 lb. potatoes 0250

110. Cracker crumbs (2 crackers).. .0080

111. 1 t salt 0003

112. *4 t pepper 0021

113. Gas to stew, % hr 0050

114. Cost for 4 persons $0.2137

115. Cost per portion, 5% cents.

116. Chop pork fine (put through grind- er); pare potatoes and parsnips and slice them. Put in pan layer of pork, one of potatoes, one of parsnips, till all are used; cover with cold water; season with pepper and salt. Cook three-quarters of an hour. — Mrs. Welch.

117. Parsnip Chowder.

118. Mrs. Turner says: I am sending three stews that I have tried many times. Really I make cheaper ones but feared you might not think them nutritious enough, though we make meals on them. Co=t

119. 1-3 lb. bacon $0.1000

120. 4 lbs. parsnips 1000

121. 1 lb. potatoes 0300

122. 3 t salt 0010

123. Milk 0200

124. % lb. onions 0100

125. Fuel, wood, 2 hrs .0570

126. Total cost $0.3180

127. Makes 3 quarts soup, or 2% cents per portion.

128. Slice onion and bacon into vessel and fry a golden brown, stirring often. Add sliced parsnips, stir well and cover with boiling water. Sim- mer gently 1% hours, then add sliced potatoes. Cook until tender, add milk and serve. Never stir and do not burn. Season with salt. — Mrs. Turner.

129. Fish Stew.

130. (First Prize Recipe). Cost.

131. % lb. salmon $0.1100

132. % lb. halibut 1200

133. ½ lb. black cod 0500

134. 1 qt. can tomatoes 1500

135. V2 lb. rice 0300

136. 1 medium-sized onion ul25

137. 1 green pepper o200

138. 2 T olive oil 0200

139. 1 T salt 0008

140. Parsley from garden 0000

141. Fuel, gas, medium, 10 minutes .0019 Simmering, 30 minutes .0020

142. Cost of 3 quarts $0.5172

143. Cost per quart, 17 cents; per cupful, 4J4 cents.

144. Preparing Fish Stew. — Put olive oil in pot. Add minced onion, green pep- per and raw rice. Braise for 10 min- utes over slow fire. Now add one pint of water and can of tomatoes. Bone and skin fish and put in pot with the salt. Let all come to a boil. Cover pot and simmer for 30 minutes, finish with chopped parsley.

145. To make stew more tasty, with little additional cost, add, when al- most done, some crab flakes, clams and oysters. — Mrs. Otto Heyde, 181 Grover street, city.

146. Housewives are enthusiastic

147. over the results obtained

148. THE PERFECT BAKING— TIME SAVING

149. Detroit Jewel Range

150. DOUBLE OVEN— SINGLE OVEN

151. It will open your eyes to better cooking results at a lower cost.

152. ALWAYS READY— SIMPLE— EFFICIENT

153. Either Right or Left Ovens; with Automatic Lighter; White Enamel Panels; White Enamel Splashers; White Enamel Drip and Broiling Pans.

154. Double Wall Construction; Finished with Baked Ebonite Fin- ish; Baked on with a High Temperature which is impervious to oil or water.

155. This range fully meets the requirements of the majority of homes.

156. In finish, materials and workmanship it represents a stand- ard of quality that cannot be excelled.

157. Read Pages 38-39-40 for Description of Cooking by Gas.

158. See this range and other styles on display at our salesroom.

159. Portland Gas and Coke Company

160. Fish and Sea Food

161. Fish and Sea Food

162. Conserving Fish and Sea Food —

163. Fish Prices

164. The Food Value of Fish

165. How to Select Fish

166. The Preparation of Fish

167. Fish Sauce

168. Crawfish and Shrimps

169. Serving Fish

170. Ways of Cooking Fish

171. Fish Stuffing

172. Fish Food Value Table

173. Western Recipes for Cooking —

174. 1. Salmon — Baked, Loaf, Steamed, Escalloped, Creamed,

175. En Casserole, Bisque, Pie, Pudding, Chowder, Tur- bans, Kippered.

176. 2. H a 1 i b u t — Baked, Creamed, Chowdered, Smothered,

177. Moulded, Combination Fish Stew.

178. 3. Small Fish — Salmon Trout, Shad, Black Cod, Mountain

179. Trout, Smelt.

180. 4. Cod Fish— Souffle, Mold, Balls, Gravy, Chowder.

181. SEA FOODS

182. I. Clam-

183. II. Oysters-

184. Escalloped

185. Fricassee, with Macaroni Bisque

186. Fish and Sea Food

187. Fish Prices.

188. It is said that we people of Oregon, who live where fish and sea food are so abundant, really eat less of them than the average of the people of the whole United .States, most of whom are far from the seacoast. I have lead that we only eat eight pounds apiece per year, on an average, which would be about one meal per month. Of course, while we people of Port- land have all this sea food practically at our door, the whole of Eastern Oregon is away from our market, and prices are high. Southern Oregon has fish, but not the sea food locally, and transportation rates are very high. But right here, where these food products are most abundant, they cost more than meat. It seems strange to an ordinary housewife that animals can be raised, cared for and fed for years to furnish meat that can be sold cheaper than fish that abound free in our adjacent waters, require no care (from those who sell them, any- way), and never have to be fed. Why is this? They say it is a trust. I have no idea myself, but our govern- ment has urged us to substitute fish for part of our meat diet, and it is our patriotic duty to do so. It has occurred to me that it would be a great and most worthy service at this time for some one of our many wom- en's clubs to take up the study of this question and find out just why fish costs more than meat, and if it isn't possible to reduce the price. We Ore- gon women can vote, and we have as much right and interest in these questions as men, especially in a food question. It is peculiarily our prov- ince. If we could accomplish even a little in a practical way at this time in this vital food conservation mat- ter it would be a great credit to the women of Oregon over all the United

189. (Note. — Since the above was printed the Chamber of Commerce has taken up the question of cheaper fish, opened a municipal fish market and have very materially reduced the price of fish.)

190. Portland Market Prices.

191. Here are the prices of fish I ob- tained at the fish market on Saturday^ October 6:

192. Lb., Cents

193. Salmon, Royal Chinook 20

194. Salmon, Silverside, by the half

195. fish 15

196. Salmon, Silverside, whole, for

197. canning 14%

198. Salmon trout 20

199. Halibut 25

200. Sturgeon 25

201. Fresh black cod, 2 lbs. for 25

202. Sad dabs 15

203. Crabs (each) 20

204. Shrimps 20

205. Smelt, 2 lbs. for 25

206. Bloaters 5

207. Codfish 20

208. Boneless herring 30

209. Kippered salmon 30

210. Oysters, Eastern, per pint 65

211. Oysters, Western, per pint 70

212. Lobsters, each 35

213. Crawfish, per dozen 35

214. River trout, Grayling, lb 20

215. The Food Value of Fish.

216. The subject that interests us as much or more than the prices of our fish and sea food is the much mooted question of their food value and di- gestibility. Everyone knows the cur- rent saying, "Fish for brain workers," but authorities do not agree on this. I have been looking this up, together with the food value, digestibility, etc., of fish, and here is the net result of what I know and can find out:

217. Fish belongs to the nitrogenous group of foods, so it builds and re- pairs muscular flesh and tissue. It is digested mainly in the stomach. The albuminoid matter in white fish such as cod, haddock and halibut, is about the same as in beef and mutton. The proportion of water in fish, flesh and fowl is also quite uniform; fish con- tains, however, more phosphorus, the active fish, as trout and pickerel, con- taining the greater percentage. The amount of carbon depends largely upon the amount of fat the fish con- tain. White fleshed fish are, there- fore, deficient in carbon, as their fat is secreted and held in their liver. A scientific cook would tell you to serve with boiled white fish, potatoes and cucumbers or lettuce with French dressing, as that would supply the lacking carbohydrates and fat.

218. Pink fleshed fish, as salmon and sturgeon, have their fat all through their body, and so are harder to di- gest, although they have, alone, a greater food value.

219. So we see that the white fleshed fish are better for the delicate stom- ach, and the colored fish make a much better diet for the active man; and the more active the fish the greater the amount of muscle-making food it will contain. "Fish, on account of its density of fiber, would not be recom- mended as a frequent diet for brain workers." — Mrs. S. T. Rorer.

220. Then here is another authority: "Fish meat, with but few exceptions, is less stimulating and nourishing than meat of other animals, but is usually easier of digestion. Salmon, mackerel and eels are exceptions.

Nutrition, whole recipe (rough)

Counts 16 of 21 ingredients. The other 5 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.