TELEGRAM CONSERVATION COOK BOOK

Salmon Salad.

i can salmon $0.3000

Celery hearts 0500

3 apples 0300

V2 c walnut meats 0625

Mayonnaise dressing 2522

Cost to serve 8 people $0.6947

Or 714 cents each.

Pick the salmon free from bones, chop the apples, celery hearts and nuts, mix all together with salad dressing' made thus: Cost.

1 c Wesson oil '. $0.0906

1 egg 0500

1 t salt 0003

1/2 t paprika 0063

2 T vinegar or juice of one lemon 0200

1 T mustard, dry 0250

Cost of salad $0.2522

Mix the dry ingredients with well beaten egg, add the oil and vinegar, spoonful at a time, beat with egg- beater till thick and creamy. — Mrs. G. Spencer, 1261 East Davis street city.

Green Peppers, Salmon Filling-.

One can of salmon flaked, quarter teaspoonful salt, two tablespoonfuls of chopped gherkins, two tablespoon- fuls of chopped olives, two table- spoonfuls of chopped capers. Mayon- naise dressing and green peppers. Re- move seeds, membrane and stem end from peppers and soak in salt water. Mix gherkins, olives, capers and salt with salmon; add enough mayon- naise to hold it together; fill peppers, garnish and serve. — Mrs. J. A. Noble.

Tuna Fish Mock Chicken Salad.

1 can tuna fish $0.1500

1 bunch celery .0500

1 t salt 0003

Vt t pepper 0010

V2 ead lettuce 0250

VL> c boiled dressing 0527

Cost to serve 6 persons. ... $0.2790

Or 4 2-3 cents each.

One can tuna fish, one small bunch celery; put these in your chopping bowl and chop fine; be sure to use only the celery stalks; add salt and pepper to taste. Place on lettuce leaves and pour salad dressing on. This cannot be told from the real chicken,- for I have served it to com- pany and at parties, and after your guests eat it, if you tell them it was not chicken they will hardly believe you. I hope all lovers of salads will try and report.

This I have had for a long time. It is fine. I use the boiled or French dressing, just as one likes, f We pre- fer the boiled dressing. It will serve six persons. — Mrs. W. S. Roberts, 1310 Clay street, city.

Tuna Fish Salad.

1 can tuna $0.1500

1 c celery .0143

V2 c sweet pickles 0500

Y4 c cream 0400

Juice of 1 lemon 0250

Serves 4 or 5 at cost of $0.2793

Or about 6 cents each.

Flake the tuna carefully, add the celery chopped fine and the pickles sliced thin or diced. Add the juice of the lemon, also some of the juice from pickles. Set aside to get very cold. When ready to serve, pour over the whipped cream and mix lightly. Serve on lettuce leaves. — Mrs. M. E. Dittmar, 971 East Taylor street.

Tuna Fish Salad.

1 can tuna fish $0.1500

3 medium tomatoes 0500

1 bunch celery hearts 0143

Lettuce 0500

1 large green cucumber 1000

Durkee's salad dressing 1500

Cost $0.5143

Part the fish with a fork and re- move any small bones; slice tomatoes, cucumber; cut up celery in small pieces and put all together on large platter or salad dish, lined with let- tuce. Pour salad dressing over all and serve. — Mrs. Jones, 3922 Forty- eighth street Southeast, city.

Shrimp Salad.

Cost 1 small cabbage (about 5 cups). $0.0440

v2 t salt 0002

% t white pepper 0021

ly2 French cream salad dressing .0432 1 can shrimps 1250

Cost $0.2145

Mix cabbage, salt, pepper and shrimps, chopping the shrimps in small pieces and reserving a few whole ones to decorate the top. Mix with dressing.

French Cream Salad Dressing.

% c vinegar $0.0188

M c water .. .0000

1 egg 0400

1 t mustard 00S3

1 t sugar 0026

*4 t salt 0001

1 t butter 0032

14 c top milk 0134

Cost $0.0864

Beat the egg, then add other ingred- ients, excepting milk. Put on stove and stir until it begins to bubble; then remove and set away in earthen bowl to get thoroughly chilled. Just be- fore mixing with salad add the milk, or cream would make an improve- ment.— Mrs. W. E. Smith, Galvin. Wash.

Shad Roe Salad.

V2 lb. shad roe $0.2500

It salt 0008

1 onion 0125

Lettuce, 3 heads 1500

French dressing 1400

Gas y2 hour 0057

Serves eight for $0.5590

Or 7 cents each.

Boil shad roe in boiling salted water, in which the onion has been cooked, for 20 minutes. Drain and when cool cut in thin slices. Mix with the lettuce which has been washed well and cut into sections. Over this

pour the French dressing and serve. — Agnes Rhorer, 1107 West Four- teenth Street, Vancouver, Wash.

Oyster Salad.

2 (medium) potatoes, cold $0.0100

2 hard-boiled eggs 0800

1 (small) can oysters 1250

% c nut meats 0625

Pepper and salt 0032

Serve with mayonnaise dress- ing 1000

6 portions cost $0.3807

Or 6 1-3 cents each.— Amy B. West- brook, 1540 Salem Road, Albany.

Salad Dressings

Boiled Dressing.

1 egg $0.0400

% c vinegar 0002

y2 t salt 0002

1 T sugar 0026

1 t flour 000<S

1 t mustard (dry) 0083

% c water 0000

Gas, 6 minutes OOii

Cost $0.0537

Beat egg thoroughly, add salt, sugar and a dash of cayenne pepper; mix flour and mustard in the % cup of water; heat the. vinegar to boiling, remove from the fire and add all to the hot vinegar; return to the fire and cook until it thickens (about three minutes), stirring constantly; add a few drops of onion juice if you like it. This is very economical and attrac- tive.— Mrs. W. S. Roberts, 1310 Clay street, city.

"War Mayonnaise" Dressing.

1 T flour $0.0009

1 T Wesson oil 0057

V2 c cold water 0000

1 egg yolk ( y2 egg) 0200

1 T vinegar 0016

1 t sugar 0009

i/2 t salt 0002

Vs t pepper 0010

3 T oil 0171

Gas, 5 minutes 0010

$0.0484 Serve the following "war mayon- naise" on cauliflower cooked y2 hour in salted water, to which add one clove garlic, one tablespoonful flour, one tablespoonful Wesson oil, y2 cup cold water; cook till it thickens, then let cool, add the yolk of one egg, any seasoning desired, lemon juice or vinegar, little sugar, salt, white pep- per. Whip with egg beater. You may add two or three tablespoonfuls of oil to thicken. This makes a deli- cious dressing for fruit salads, using the white of the egg instead of the yolk. This costs about, one-third less than the regular way to make mayon-

naise and is a delicious dressing. — Mrs. F. L. Finch, 742 East Sixty-fifth street, North, city.

Mayonnaise Dressing. r>st

1 egg yolk $0.0200

1 c Wesson oil 0906

V2 t salt 0002

y8 t paprika 0016

y2 T lemon juice 0125

Total $0.1249

Beat yolk of egg, add salt and pap- rika and lemon juice; beat with egg beater until blended well; then add the oil, a teaspoomul at a time until a cup is used. Then beat in two ta- blespoonfuls boiling water, one at a time. As you will need about one- half of the dressing on the salad, the rest may be put in a cool place and used another time. — Mrs. P. Anthony, 588 Pettygrove street, city.

French Dressing.

1 egg yolk $0.0200

1 c oil (Wesson) 0906

V2 t salt 0003

y2 t mustard (dry) 0042

i/2 t vinegar 0003

1 t sugar 0009

2 T lemon juice (1 lemon) 0250

Dash cayenne pepper 0001

$0.1414 Beat yolk of one egg, add slowly, drop by drop, one cup of oil, stirring constantly; add salt, mustard, sugar, a dash of cayenne pepper, a few drops of onion juice, y2 teaspoonful of vin- egar, and lastly the two tablespoon- fuls of lemon juice. — Mrs. W. S. Rob- erts, 1310 Clay Street, City.

(I think Mrs. Roberts is mistaken in calling this a "French Dressing." What we understand by that term is a mixture of oil and vinegar, salt and pepper, with a little other seasoning like onion juice if desired. This is mixed plain and the oil is never beat- en int6an emulsion with egg. When that is done, as in this recipe, the dressing is called a mayonnaise al- w ays. )