TELEGRAM CONSERVATION COOK BOOK

Stuffed Dates.

Make an opening in each date large enough to remove the seed. Fill the empty space with an almond or wal- nut meat or a piece of marshmallow. Close the opening together and wrap in tissue paper.

Almond Nougat.

1 lb. almonds (blanched) and chopped $0.0250

2 oz. honey 0290

1 oz. powdered sugar 0500

1 egg white 0200

Total $0.3040

Boil the honey in a double boiler till it forms a soft ball. Add the .su- gar and the beaten egg white. Stir this and the almonds together. — Mrs. F. W. Kruse.

Persian Sweets.

1 lb. nuts $0.2500

1 lb. dates 2300

1 lb. raisins 1500

1 lb. figs 1500

Sugar or cocoanut 0200

Total $0.8000

Put through grinder, roll in balls and cover with powdered sugar or (this is better at this time) roll in cylindrical form till smooth and then roll in ground cocoanut. Cut in 1- inch pieces. — Mrs. F. W. Kruse.

Popcorn Balls.

Vz lb. popcorn $0.0500

1 c Karo syrup ($1.10 per gal.) .0625

Vz c water 0000

Gas 0019

Makes 12 balls, cost $0.1144

Or about 1 cent each.

Pop the corn over coals, cook syrup and water about 10 minutes or until it spins a thread when dropped from a spoon. Pour over the popped corn and mix well, shaping into balls while still warm.

Marshmallows.

Two cups of granulated sugar and % cup of water. Boil until it threads, add V2 box of gelatine which has been soaked in % cup of water, to the syrup. Flavor to taste. Beat until cold, and cut in squares. — Mrs. Grace Howard, 750 Kelly street.

Raisin, Nut and Honey Bars.

1 c raisins $0.0500

1 c mixed nuts 1250

1 c dates 0750

1 c figs 0500

14 c honey 0435

About 2 lbs. cost $0.3435

Put all ingredients through food

chopper, then add honey and mix well.

Put into an enameled pan and pack

under a weight for 24 hours. — Mrs. F.

N. Taylor, 55 Fifty-second avenue

Yellow Jack.

1 quart Karo corn syrup $0.2500

Vz t soda 0004

1 T lemon juice (or flavoring) .0292 Gas, 45 minutes 0220

Total $0.3016

To 1 quart of Karo corn syrup which has been boiled for 30 minutes add Vz teaspoonful soda which has been rubbed absolutely smooth. Al- low to boil, stirring constantly, or it may burn, until brittle when tested in cold water. Remove from fire and add 1 tablespoonful lemon juice. When cool enough to handle, pull until a light, bright yellow. Twist two strands together and cut into desired length. Peppermint, vanilla, winter- green or any desired flavoring may be used in place of lemon.

Peanut brittle can be made the same way, only pour into tins instead of pulling, and cut or break into pieces. — Mrs. F. W. Kruse.

Additional Recipes

Lunch Menus

Lunch Menus

I. Generally Considered- Conservation entertaining To make sandwiches

To keep sandwiches

II. Sandwich Fillings, etc. —

Reception sandwiches

Chicken sandwiches

Cheese and nut

Dill and celery

Olive and pimento

Cucumber and onion

Green pepper

Water chess

Cheese neapolitan

American cheese

Grated cheese

Cheese and nut

Cheese and horseradish

Cheese and lettuce

Nut and sweet sandwiches

Peanut butter

Celery salad

Cooked cheese

Workman's cheese

Cottage Cheese

Dates and nuts

Nut and apple

Fresh fruit

Walnut and celery

Pecan and date

Nut and raisen

Some Cookie Recipes-

Wheat flake Peanut

Scotch oat meal

III. Lunches for School Children —

Baked bean chowder

Penny lunches, with recipes for sandwich fillings

Conservation cooking

School lunches in detail with recipes

IV. Office Lunches —

For men and women working in of- fices, in detail with recipes

V. Lunches for Outdoor Workers —

For men doing heavy outdoor work, in detail with recipes

VI. Luncheons for Entertaining —

1 — A party luncheon 2 — A picnic luncheon

Generally Considered

Conservation Entertaining.

Here is a very important matter lately called to my attention; that is, people entertaining- now for the Red Cross or any charitable or philan- thropic cause, and serving1 refresh- ments— sandwiches and coffee or tea. Mr. Hoover has definitely spoken of this very thing, and asked lis not to do it, and it should not be done in the name of the Red Cross or anything else. People should not serve these refreshemnts now, either, for the same reason, to their little evening companies at home. Of course, our recipes are written and printer! only once, and we hope will be used long after this war is over, nut we must nor forget that Mr. Hoover has given us our orders — No entertaining out of meal hours during the war -and it is our duty to live up to this. We are disloyal if we do not.

If we absolutely feel that we must serve something to a little evening company, why not serve fruit — grapes, apples, bananas or old-fash- ioned popcorn for the young people. It won't hurt us. It is better for us — and we have had our orders from headquarters.

To Make Sandwiches.

Sandwiches may be made from one of three or four kinds of bread: Whole wheat bread, Boston brown or oatmeal bread, white .bread and rye bread made into square, deep loaves; in fact, all bread used for sandwiches should be made especially for the pur- pose, so that the slices may be in good form and sufficiently large to cut into fancy shapes.

The butter may be used plain, slightly softened, or it may be sea- soned and flavored with just a suspi- cion of paprika, a little white pepper

and a few drops of Worcestershire sauce.

Meat used for sandwiches should be chopped very fine and slightly mois- tened with cream, melted butter, olive oil or mayonnaise dressing well sea- soned. Fish should be rubbed or pounded in a mortar, add enough sauce tartare to make it sufficiently moist to easily spread.

Turkey, chicken, game, tongue, beef and mutton, with their proper sea- sonings, moistened with either may- onnaise or French dressing, make ex- ceedingly nice sandwiches.

To Keep Sandwiches.

It is frequently necessary to make sandwiches several hours before they are needed. As they dry quickly they must be carefully wrapped or they will be unpalatable. Wring from cold water two ordinary tea towels; put one on top of the other. An old ta- blecloth will answer the purpose very well. As fast as the sandwiches are made put them on top of the damp towel; when you have the desired quantity cover the top with moist let- tuce leaves; fold over the towels and put outside of this a perfectly dry, square cloth. Sandwiches will keep in this way for several hours and in perfectly good condition. On a very warm day they may be covered all over with moist lettuce leaves; use the green ones that aro not palatable or sightly for garnishing.

This is for parties, picnics, etc., of course. We all know that the fine sheets of oiled paper we buy so cheap- ly for the purpose are just the thing to keep individual sandwiches fresh until used. I always save the paraffin paper from bread also, as that is bet- ter than anything else for the pur- pose.

Sandwich Fillings, Etc.

Reception Sandwiches.

One cup cold boiled beef tongue, % cupful Brazil nut meats or English walnuts; run through a meat grinder, mix with 1 tablespoonful Worcester- shire sauce, a very little mayonnaise and put between round or triangular slices of bread. — I. G. C.

Chicken for Sandwiches.

One 3-lb. chicken cut up or un- jointed; 1 root of celery, 1 teaspoonful salt, y8 teaspoonful pepper. Cover with hot water and boil until it can be taken from bone; remove meat from bone, cut in small pieces and

pack in dish, add 1 teaspoonful gela- tine, dissolved in 2 tablespoonfuls wa- ter to stock and pour over chicken; when cold cut in thin slices. — Mrs. W. W. Williams, 1411 Rodney avenue.

Cheese and Walnut Sandwiches.

One-half pound of cheese, % pound English walnut meats, % teaspoonful salt and a dash of red pepper; run through a meat grinder, mix with a little mayonnaise dressing until soft enough to spread, put between thinly sliced bread, cut about 1% inches wide; serve with salad for a luncheon. —I. G. C.