Name: Telegram Conservation Cook Book
Ingredients: three cups of stock; one cup scalded milk; two tablespoonfuls of sugar may be added; one quart of cran- berries; 94 cup boiling water; one-half cups boiling- water; 1 tablespoon compound; four pieces so; two pieces of back; 1 tablespoonful salt; a piece of white meat may be served each of six people; 1 stale loaf of bread $0; 6 persons $0; one me- dium-sized onion; 6 people $0; 4 lbs; one egg yolk; 2 egg yolks 0500 cost; six persons $0; one person 0341 wash sago; one tea- spoon lemon extract; 1 egg; five min- utes to set pastry; 5 cents worth of sugar; six people; two quarts; pepper; salt; sage; vinegar

Why it works: Tea and lemon work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 610 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Telegram Conservation Cook Book

Ingredients

Directions

Stuffing. Cost
1 stale loaf of bread $0.0400
U t pepper 0021
1 t salt 0003
% t sage 0021
1 medium-sized onion 0100
% c boiling water 0000
For 6 persons $0.0545
For one person 0091
Break bread in small pieces; season with pepper, salt, sage and one me- dium-sized onion, finely chopped. Mix well, and add % cup of boiling- water. Then stuff hen.
Giblet Sauce. Cost
5 T drippings $0.0000
5 T flour 0045
3 c of stock 0000
For 6 people $0.0045
For one person 0007
Take hen from pan, leaving only 5 T fat; add 5 T flour, stir to a smooth paste and brown richly. Then pour slowly three cups of stock (in which the neck and giblets were cooked), bring to a boiling point, and season to taste. Chop giblets very fine and reheat in sauce.
Creamed Potatoes. Cost
4 lbs. potatoes $0.0800
1 t salt 0Q03
1-3 c cream 0200
1 T butter 0156
Cost for 6 persons $0.0159
Cost for one person, $0.0026. Boil potatoes as usual. Drain, let stand on range a few minutes, mash, add cream and butter and beat to a snowy cream.
Corn — New England Style. Cost
1 can corn $0.1250
Vz t sugar 0013
1 t salt 0003
Vs t pepper 0197
1 T butter 0156
1 c scalded milk 0262
Cost for 6 persons $0.1944
Cost for one person, $0.0322.
Biscuits. Cost.
2 c flour $0.0282
1 t salt 0003
3 t baking powder 0108
% c milk 0197
1% T shortening 0234
$0.0824 Sift dry ingredients together, add shortening, mix well with finger tips, add milk, roll out V2 inch thick, cut with small biscuit cutter. Bake 15 to 20 minutes.
One can corn; add one egg yolk, slightly beaten, one T sugar, one t salt, one-eighth t pepper, one T but- ter and one cup scalded milk.
Turn into buttered baking dish or individual ramekins and bake in a slow oven until cold.
Hot Slaw.
Vz head white cabbage $0.0500
V4, c hot vinegar 0060
V4, c hot water 0000
2 T butter 0312
Vz t salt 0001
Vs t pepper 0010
Vz t mustard 0014
Cost for six persons $0.1397
Cost for one person $0.0232. Shave cabbage very fine; serve with this dressing: Slightly beaten egg yolks, add % of the hot water and vinegar, slowly beating, two T butter, salt, mustard and pepper. Cook in double boiler until it thickens, add the cabbage and heat thoroughly. (Two tablespoonfuls of sugar may be added.)
Cranberry Jelly.
1 qt. cranberries $0.1250
% c boiling water 0000
lVz c sugar 0619
Cost for six persons $0.1869
Cost for one person $0.0311. Pick and wash one quart of cran- berries. Add 94 cup boiling water; boil 20 minutes. Rub through sieve. Add sugar, cook five minutes. Turn into cold wet mold.
Apple and Celery Salad.
2 c finely chopped celery $0.0286
4 apples 0400
Vz lemon 0084
Cost for six persons $0.0770
Cost for one person 0120
Peel and cut into small pieces. Marinate the apples with 1 T lemon juice. Mix well to prevent discolora- tion. Cut celery quite fine and mix with apples, then add mayonnaise. Serve with a lettuce leaf.
Mayonnaise.
1 c Wesson oil $0.0906
1 t salt 0003
1 t mustard 0083
Vz t paprika 0062
2 T vinegar 0032
Cost for six persons $0.1336
Cost for one person 0222
Mix dry ingredients, add egg; then add vinegar and oil alternately, beat- ing- vigorously with egg beater.
Sago Pudding.
3 T sago $0.0100
lVz c boiling water 0000
Vs t salt 0001
1 c milk 0262
1-3 c sugar 0156
1 c whipped cream 1000
1 T sugar 0026
Cost for six persons $0.2045
HOLIDAY MENUS
Cost for one person 0341
Wash sago, pour over this one and one-half cups boiling- water, add pinch of salt, let cook slowly (stirring con- stantly), until clear. Add milk and sugar and then remove from fire. Add slightly beaten egg, then one tea- spoon lemon extract. Place in indi- vidual dishes, chill, add whipped cream.
Pumpkin Pie.
1% lbs. pumpkin $0.0500
2 T flour 0018
1 c sugar 0419
y2 t lemon extract 0150
% t ginger 0042
V2 t salt 0002
% t cinnamon 0021
1 V2 c milk 0393
% c flour 0100
14 t salt 0001
1 T Compound 0078
For six persons $0.2222
For one person 0370
Mix ingredients in the order given. Turn into pastry lined pie pan. Crust (% cup flour, %-t salt, 1 tablespoon compound.)
Bake in a hot oven about five min- utes to set pastry. Then bake slowly 25 minutes.
Stuffed Dates.
% lb. dates $0.1250
Vi lb. walnuts 0500
1 T sugar, powdered 0026
Cost for six persons $0.1776
Cost for one person 0296
Remove stones from dates. Chop
nuts fine. Stuff and roll in powdered
Cost. Cream for coffee from milk. .
Coffee $0.0225
Butter 1000
Pickles 0500
Detail of Cost.
Total Costs.
Cream of onion soup $0.2327
Roast chicken 1.0064
Stuffing 0545
Giblet sauce 0045
Creamed potatoes 1159
Corn 1944
Hot slaw 1357
Cranberry jelly 1860
Apple and celery salad 0070
Mayonnaise 1336
Sago pudding 2045
Pumpkin pie 2222
Pickles 0500
Biscuits 0824
Butter (3 oz. 6 T.) 0938
Coffee for 9 at 30c 0378
Cream for coffee 0400
Sugar for coffee (3 T) 0078
Stuffed dates 1776
Wood fuel, 2 hours 0680
Total cost $2,985
—Mrs. W. R. Able.
MENU, BY MRS. LINDQUIST.
Tomato Soup
Salted Wafers Celery
Stewed Chicken, with Rice
Loganberry Jam Sour Pickles
Steamed Potatoes Steamed Squash
Creamed Cabbage
Bread Butter
Banana Salad
Crackers Cheese
Steamed Graham Pudding, with Grape
Juice Sauce
Raisins Apples Oranges
Nuts Coffee
Entered as a conservation menu. No butter used in cooking. Less than 5 cents worth of sugar for entire meal. Very little white flour used. Fruits and vegetables given a prominent place.
Tomato Soup.
1 can tomatoes $0.1800
2 T Wesson oil 0.114
1 T flour 0009
1/2 t salt • -0001
Mash and strain tomatoes, heat; mix
oil, flour and salt; stir into tomatoes,
stirring until they boil. Serve at
Stewed Chicken With Rice.
Cost. 3-lb. hen $0.7500
3 t salt 0009
6 lb. onions 0167
2 T flour 0018
1 c dry rice 0454
Fir wood heat, 3 hrs 1224
This full cost covers preparation of
entire dinner as all cooking planned
below may be done while chicken is
Select a plump fat hen if possible. Clean carefully, cut in pieces. The breast should be made into four pieces so that, with the wings, a piece of white meat may be served each of six people. The two pieces of back, legs, thighs and neck with the jib- lets will allow sufficient of the dark meat for each. Cover chicken with water, should be about two quarts; add onions and 1 tablespoonful salt; bring to a boil and keep boiling mod- erately until perfectly tender; add re- mainder of salt, the rice and flour to thicken.
The washed rice should be put into kettle of rapidly boiling water and kept boiling for a half hour or until tender and fluffy, then drained care- fully before adding to chicken.

Nutrition, whole recipe (rough)

801Calories

30 gProtein

15 gFat

136 gCarbs

Counts 11 of 14 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49
Onion	1 medium (110g)	44
Lemon	juice of 1 lemon (48ml)	12
Black Pepper	1 tsp ground (2.3g)	6
Vinegar	1 tbsp (15ml) distilled	3
Mustard	1 tsp (5g) yellow	3
Sage	1 tsp ground (0.7g)	2
Salt	1 tsp (6g)	0
Water	not in our table	0
Meat	not in our table	0
Pastry	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Chapel, Inie Gage, Mrs. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Tea + lemontop 8% of all pairs

Smell alikemoderate

Cooked together610 recipes

Shared aroma: 3-hexenal (apple, fruity).
Milk + breadtop 11% of all pairs

Smell alikemoderate

Cooked together11,466 recipes

Shared aroma: 2-undecenal (sweet).
Milk + teatop 11% of all pairs

Smell alikemoderate

Cooked together738 recipes

Shared aroma: 4-heptenal (creamy, biscuit).
Bread + eggtop 13% of all pairs

Smell alikemoderate

Cooked together22,662 recipes

Shared aroma: (e)-2-octenal (fatty, green).
Meat + breadtop 14% of all pairs

Smell alikemoderate

Cooked together2,924 recipes

Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Swap the onion

How well each one fits the dish's main ingredients (milk, sugar, meat, bread, egg, tea, lemon):

Asparagusfits better
Capsicumfits better
Potatofits better
Onionthe original

Fit is the average pairing score against milk, sugar, meat, bread, egg, tea, lemon. Candidates are from the same food group and used in at least 100 recipes.