MENU, BY MARY MORRISON

Vegetable Soup, Salted Wafers.

Dill pickles. Celery.

Roast Duck with Celery Dressing.

Giblet Gravy. Grape Jelly.

Mashed Potatoes. Boiled Carrots.

Baked Squash.

Whole Wheat Bread. Butter.

Combination Vegetable Salad with

Sour Cream Dressing.

Cheese Wafers.

Apple Pie with Cheese. Ice Cream.

Oranges. Bananas. Mixed Nuts.

Vegetable Soup.

2 c carrots, diced $0.0300

1 c onions, diced 0250

1 c potatoes, diced 0125

2 c cabbage, diced 0188

1 c turnips, diced 0125

1 c tomatoes, diced 0267

2 t salt 0006

3 quarts water 0000

2 hours very low gas (simmer- ing) 0080

4 quarts soup cost $0.1341

1 quart costs 3% cents and 1 cupful less than 1 cent.

Prepare and dice all of the above vegetables. Put in a kettle and add the salt and water. Cook over a low fire for two hours.

Cost for 6 $0.0488

12 salted crackers 0480

Total $0.0968

Roast Duck, Celery Dressing.

Cost. 3-lb. duck $0.7500

1 T salt 0008

2 c bread, 8 oz 0300

1 c celery, diced 0143

% c onion, chopped 0083

% t salt 0001

1 T butter 0156

2 T flour 0018

Gas oven 0318

Top burner, 5 minutes 0009

To serve 6 $0.8536

Pick, singe, scrub and clean duck carefully. Save out giblets for use in gravy. Moisten bread crumbs with water, add other ingredients of dress- ing in order named, mixing thorough- ly. Stuff the inside of duck and sew skin up carefully, tie wings across breast and tie neck. Rub over with salt and put in roasting pan in very hot oven. Within a half hour the duck should be a dark brown all over and enough liquid have come out into pan to use for basting. Cover and cook with medium heat for next three-quarters hour or until meat is well done and tender. Remove to a hot platter and make the gravy by adding the giblets, previously cut

small and boiled down tender, to- gether with water in which they were cooked to the browned liquid in roast- ing pan. Thicken with flour and pour on platter with duck. Sprinkle over with chopped parsley just before serving.

Mashed Potatoes. Cost.

3 lbs. potatoes $0.0600

1 T butter 0156

2 t salt 0006

% cup milk 0134

Gas, 15 min 0027

Cost $0.0923

Pare potatoes, add salt, boil, drain, mash thoroughly, add butter and milk, beating in carefully. Pile on serving dish and dot with little of butter reserved for the purpose. Brown slightly in oven.

Baked Squash. Cost.

Piece of Hubbard squash $0.0500

1 t salt 0003

1 t butter 0032

$0.0535 Wash the squash carefully. Sprin- kle with salt and rub with slightly melted butter. Bake in oven one hour or until tender clear through to the rind. Cut into suitable sizes for serv- ing. Have omitted cost of cooking as it will be in oven same time as duck.

To Cook Carrots.

3 c sliced carrots $0.0450

1 T butter 0156

1/2 t salt 0001

1 t sugar : 0009

Parsley 0000

Gas, 1 hour 0114

Serves six at a cost of $0.0730

Slice carrots, cover with cold water, add salt and sugar, let come to a boil, then cook slowly for an hour or until carrots are easily broken and water is nearly all out. Add butter and serve garnished with chopped parsley. Watch very carefully during latter part of cooking, as the sugar renders the carrots easily scorched.

White turnips, diced, may be cooked in the same way at practically the same cost.

It should be remembered that all such vegetables need soaking for at least two hours in cold water before cooking. — Mary T. Morrison, 752 Mont- gomery drive.

Wholewheat Bread. Cost

1 cake compressed yeast $0.0083

2% pts. lukewarm water 0000

1 qt. white flour 0563

2 qts. graham or wholewheat flour 1184

2 R t salt 0012

4 R t sugar 0072

Gas to bake 10 minutes 0199

Four loaves cost $0.2113

Coast per loaf, 5^4 cents.

Each loaf weighing 1% pounds.

HOLIDAY MENUS

Put yeast in the water, adding su- gar, and let dissolve. Stir in the white flour and beat until quite smooth. Add brown flour and salt. The dough should be not so stiff as for white bread. Turn out on board and knead, adding from time to time enough white flour to keep from sticking to board. Let rise until light. Turn out and cut in four equal parts. Knead into proper shape and place in pans and let rise until light. Bake 35 or 40 minutes in gas oven.

Combination Vegetable Salad.

1 head lettuce $0.0500

1 dozen radishes 0200

V2 can French peas 1000

Tomatoes, 3 medium 0400

Total $0.2100

Salad Dressing.

y2 cup thick sour cream $0.0750

3 T Wesson oil 0171

1 T vinegar 0016

i/2 t salt 0001

1 t sugar 0009

Va, t white pepper 0021

Va t paprika • -0015

Cost of dressing $0.0983

Vegetables -2100

Total cost for 6 is $0.3083

Or 5 cents each.

This salad dressing is delicious and serves as a very useful way of using up a little cream which may have soured. The bowl should be rubbed with a piece of onion, then the ingre- dients added, in order named, thor- oughly mixing with egg beater.

Lettuce must be washed and thor- oughly dried, kept in cool place to become crisp. Radishes are washed and sliced. Tomatoes peeled carefully without the use of hot water to con- serve their flavor. Arrange peas in a mound of lettuce leaves, arrange to- matoes, sliced, around peas and gar- nish the whole with sliced radishes. Pour on dressing just before serving. ■ — Dr. B. M. Wickstrom.

Cost. Apple pie $0.1196

(There are no directions for mak- ing the pie, though the cost was evi- dently carefully worked out.) Cheese 0750

Cost oi Menu. Cost.

Vegetable soup $0.0968

Celery 0500

Duck with dressing and gravy .8536

Salad and dressing 3083

Crackers for soup and salad... .0750

Bread, Vz loaf 0262

Butter, 1-5 lb 1000

Potatoes, 3 lbs. (cooked) 0923

Carrots 0730

Squash 0535

Cheese, % lb 0750

Dill pickles, home made 0500

Grape jelly, home made 0500

Apple pie 1196

Coffee 0370

Sugar 0104

Cream 0750

Ice Cream, 1 pt 2500

Oranges, % doz. 40c 2000

Bananas, % doz. at 15c 0750

1 lb. mixed nuts 3000

$2.9707 — Mary G. Morrison, 752 Montgomery drive, city.

MENU, BY MRS. ABLE.

Cream of Onion Soup. Apple and Celery Salad.

Mixed Pickles.

Roast Chicken. Bread Stuffing. Giblet Sauce.

Cranberry Jelly.

Creamed Potatoes. Hot Slaw-.

Sweet Corn (New England Style).

Sago Pudding. Pumpkin Pie.

Biscuits. Butter.

Stuffed Dates.

Coffee. Cream.

Cream of Onion Soup.

Cost. 6 medium-sized onions, sliced. .$0.0600

1 green pepper chopped 0100

2 cups scalded milk 05^4

2 T butter 0312

V2 t salt 0002

4 T flour UUrfb

Few grains cayenne 0003

Salted wafers 0500

1 egg yolk -O250

Cost for 6 people $0.2327

Cost for 1 person, $0.0387.

Cook onion and pepper in two table- spoonfuls butter for five minutes without browning; add one quart water, cook until onions are soft (about 40 minutes.) Rub through a sieve, make a paste of flour, add scalded milk, stirring constantly; combine mixture; add salt, cayenne and egg. Heat to boiling; serve very hot with crisp salt crackers.

Roast Chicken. Cost.

5 lb. hen at 20c lb $1-99R?

1% tsalt 0004

1/2 t pepper 004.

2 T flour 0018

2 c boiling water .uuuu

Cost for 6 persons $1.0064

Cost for one 1676

Dress, clean and stuff. Place in dripping pan; sprinkle with salt and pepper. Dredge with flour, add one cup of boiling water. After first 30 minutes baste often. Add more water when necessary. Cook until tender; brown.