TELEGRAM CONSERVATION COOK BOOK

Peas and Celery Salad. Cost.

1 can peas $0.2000

iy2 c chopped celery 0214

1 c cream dressing- 0955

1 onion (%c) 0084

1-3 t salt 0001

About 5 cupfuls cost $0.3254

Or 6V2 cents per cupful.

Drain the juice from one can of peas, wash, drain again, add to the peas the grated onion, salt and chopped celery. Mix all with the cream dressing, scant measure, and garnish with lettuce. — M. M. G.

Minnehaha Salad. .-, .

1 „ Cost.

1 can of peas $0.2000

% c cheese 0375

1-3 c of sweet pickles 0300

2 T minced onions 0032

„ Cost $0.2707

Dressing, y2 recipe given below .0743

Cost to serve eight people.. .$0.3450 Cost per person, 4% cents.

Mayonnaise Dressing.

... Cost.

1 c Wesson oil $0.0906

1 ?&& 0400

1 t salt 0003

1 t mustard 0083

V2 t paprika 0062

2 T vinegar 0032

Total $0.1486

Mix dry ingredients, add egg, then vinegar and oil alternately, beating vigorously with egg beater. — Mrs. G. Spencer.

Drain the peas carefully, cut the cheese in small cubes, slice the pickles, then add the minced onions. Mix all together well with mavon- naise dressing. Take a medium-sized cabbage (I didn't list this, as I save and cook with the part I cut out), and cut out the heart. Put salad in this and place on chop plate. Garnish with geranium leaves and red blos- soms. Serve from this into individual salad plates at the table. — Mrs G Spencer, 1260 East Davis street.

Potato Salad.

0 iv Cost.

2 lbs. potatoes $0.0400

2 onions 0200

3 eggs, cooking '.'.'.'.'. !l200

1 T sal* 0008

1 t pepper 0083

l egg for dressing 0400

1 c vinegar 0250

1 t made mustard .0028

3 T sweet cream 0200

Gas to cook potatoes 0070

Cost to serve eight persons. .$0.2839 Or 3% cents each.

Take the yolk of the raw egg and stir into it the mustard. Beat into this the cream, drop by drop, add half cupful of strong vinegar and the white of the egg beaten to a froth. If needed for night, make at noon. Slice the potatoes; then add the hard- boiled eggs, also sliced thin, and chop the onions. Put them in a salad bowl with the salt and pepper. Pour the dressing over all. — Mrs. G. Spencer, 1260 East Davis street.

Potato Salad.

4 pounds potatoes $0.0800

1 large onion 0167

y2 c vinegar 0125

1 t salt 0003

2 t lard 0104

2 T thick cream 0066

Gas. 20 minutes 0038

Serve 6 people, cost $0.1303

Take small potatoes, boil in jack- ets, peel and slice. Add onion chopped fine, salt and pepper, then the hot lard. Mix, then add vinegar and cream.

A Substitute for Potato Salad. — Peel and boil potatoes whole. Let each person cut up or dice and season with salt and pepper to suit his or her own taste. Have a dressing made of vinegar and horse radish (use plenty of vinegar in making dress- ing). Let each person use dressing to suit taste. — Mrs. Nat Smythe.

Tomato and Celery Salad.

Scald and peel solid tomatoes of equal size and take from the stem end part of the pulp. Chop into half incn pieces crisp white celery and sweet peppers. Mix thoroughly with French dressing, and put in the tomatoes. Serve on lettuce leaves with French dressing. Let the stuffing rise abov> the tomato. — M. M. G.

Salad in Tomato Caps.

6 tomatoes (2c) $0.0664

iy2 c dried cucumbers 1500

1 c cut celery 0143

1 c diced apples 0200

1 c cream dressing 0955

1 t salt 0003

6% cupfuls cost $0.3465

Or 5 1-3 cents per cupful.

Select firm, well-shaped tomatoes. Cut off the stem, and remove the pulp. Prepare the cucumbers, celery and ap- ples. Mix with these vegetables the tomato pulp and then with the cream dressing and the salt. Fill the tomato cups with this. — M. M. G.

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Tomato Salads.

Scald and peel firm tomatoes, cut a thin slice from the stem end, and remove the seeds and some of the pulp. Sprinkle the inside with salt, invert, and leave until needed. Mix chopped nuts with an equal quantity of half cooked asparagus tips and one- half the quantity of finely cut celery moistened with dressing and a tea- spoon of chopped chives. Serve on lettuce with French dressing-. — M. M G.

Tomato and Cauliflower Salad.

Scald and peel firm tomatoes and cut into quarters. Arrange them in a circle on lettuce leaves, with a flow- eret of cold cooked cauliflower, which has been marinated for half an hour in French dressing between the quar- ters. Serve with a cream dressing. — M. M. G.

Tomato and Cheese Salad.

Scald and peel firm tomatoes. When cold, cut in six sections which re- main joined at the stem end. Mix a cream cheese with enough spinach ex- tract to color to a delicate green, mold into balls the size of marbles arid put three balls in center of each tomato. Serve with French dressing.

Stuffed Tomatoes.

Take nice, round, ripe tomatoes; peel and hollow out top enough to hold chopped onions and green pep- pers, salted; mix with a little mayon- naise, fill hollow and serve on lettuce leaf with mayonnaise dressing and a dash of paprika on top. — Mrs. F. L. Finch.

Frozen Tomato Salad.

1 qt. tomatoes $0.1328

1 chopped onion 0075

1 chopped green pepper 0100

1 bay leaf 0005

4 whole cloves 0030

1 stalk celery 0065

1 t salt 0003

Vz t pepper 0042

Gas, V2 hour 0057

Mayonnaise 2500

Will serve 12 for $0.4105

Or 3V2 cents each.

Cook all together for y2 hour. Run through sieve and set aside to cool. When cool put in freezer and when about half frozen add I cup mayon- naise. Serve on lettuce leaves and add one teaspoon mayonnaise to top off each portion. — Agnes Rhorer, 1107 West Fourteenth, Vancouver, Wash.

Jellied Tomato Salad.

Soak half a box of vegetable gela- tine in a cup of warm water until dissolved; when cold add it to one pint of well seasoned tomato sauce and stir until it begins to set. Pour into a wet border mold and leave until

set. Turn it out on a dish, cut celery into one-inch lengths, mix it with cream dressing and put in the center of the mold. Serve with small lettuce leaves around the dish. (A favorite salad to serve with any white fish.)

Jellied Tomato and Cucumbers.

Make the tomato jelly as above and put in a cool place until firm. Chop four large cucumbers rather fine and mix them with four tablespoonfuls of French dressing. Turn the jelly on a dish when set, and fill the center with cucumbers. Serve with cheese dress- ing and garnish with lettuce or cress. — M. M. G.

Tomato Jelly Salad.

Cost. 1 pint tomatoes $0.0664

1 t salt 0003

% t pepper, white 0041

2 t chopped onion 0020

1 oz. gelatine 0500

1 c sour cream 0500

1 egg 0600

V2 T mustard 0041

1 lemon (juice of 1) 0250

Heart of endive or lettuce, one

head 0500

Fuel, fir wood, V2 time, V2 hr. . . .0102

Serve.-- 6 at a cost of $0.3221

Or 5 1-3 cents each.

Cook together for one-half hour the tomatoes, onion, half the salt and pepper, strain and add gelatine, which has been soaked in cold water. Pour into after dinner coffee cups that have been rinsed in cold water and set away to cool and harden. Turn out on endive or lettuce leaves. Pour over it sour cream dressing and serve.

Macaroni Salad.

Mrs. Dittmar says: "I am sending in three of our favorite salad recipes."

2 c macaroni $0.0500

2 T onion 0020

2 T green pepper (20c lb.) 0128

1 T red pepper (20c lb.) 0064

1 T salt 0008

Wood fuel, y2 hr. (% use) 0085

Mayonnaise Dressing.

1 c Wesson oil $0.0906

1 egg 0500

1 t salt 0003

% t paprika 0031

Juice of 1 lemon 0250

Cost of dressing $0.1690

Cost of salad 0805

Total cost for four people. . .$0.2495

Or 6 cents each.

Boil macaroni in plenty of water, adding 1 T salt. When done drain, let cold water run over, then drain thoroughly. Chop onion and red and