Telegram Conservation Cook Book

Ingredients

• 1 cup sweet milk
• 3 cups butter 1 t flour 1 t soda
• 4 teaspoonful soda
• three cupfuls of milk
• three pounds apples
• 1 cup sugar
• four pieces
• 1 cup milk
• 1 tablespoonful of flour stirred smooth in a little milk
• one quart berries
• one cupful of sugar
• six persons
• 1 large bunch fresh celery 1000 small sweet pickles
• 0/63 string beans
• one tablespoon- ful of flour mixed smooth in a little ccld milk
• 7 lbs $1
• 1 small onion 0100 pepper
• one loaf stale bread
• 1 small onion chopped fine
• 1 egg
• five cups
• 3 pounds
• half way to top
• 1 tea- spoonful nutmeg
• one tea- spoonful salt
• 1 small cabbage
• 5 cups
• 1/2 french cream salad dressing
• salt
• pepper
• nutmeg
• vinegar
• mustard

Directions

1. dressing and then in chopped nut meats. Make a small incision in each with a toothpick, and insert strips of green pepper to represent stems; ar- range on crisp lettuce leaves, which have been marinated with French dressing. This is as" picturesque as it is edible, and vice versa. This will serve six persons. — Mrs. Roberts.

2. Eggless Pumpkin or Squash Pie.

3. For crust (no top) — „SvOSA-

4. Scant cup flour *°-xl™

5. 3 T shortening 0/ /u

6. 1/2 t salt °001

7. For filling — 1% pints home-raised table

8. squash 0500

9. U t salt 0001

10. 2 T corn starch 0U«s/

11. 2 T molasses 0054

12. 1 t mixed ground spices (cinna- mon, cloves, nutmeg, ginger, mace) 0083

13. % t baking powder .uuis

14. Total • • • •$°-157<j

15. Have iy2 pints of squash mashed and strained if desired. Add salt, sugar, some milk, molasses, spices. Dissolve the cornstarch and baking powder in a little of the milk. Add to squash. Stir and fill the crust. This makes a large, very good pie, the baking powder and cornstarch very nicely filling the place of eggs.

16. Total Cost of Menu.

17. Chicken soup with crackers. . .$0.0887

18. Baked chicken, with dressing and gravy • l"'

19. 1 large bunch fresh celery 1000

20. Small sweet pickles (from gar-

21. den ) 1500

22. Plain mashed white potatoes

23. (from garden) 0/63

24. String beans (canned from gar- den)

25. Mrs. John Oatfield's recipe of

26. Nov. 5, deducting fuel 1235

27. Cream tomatoes (from garden) .1052

28. Bread and butter (not much

29. butter used) 1500

30. Coffee, cream and sugar 2000

31. Loganberry or blackberry jelly

32. (home made) 0700

33. Apple and nut salad (Mrs. Rob- erts, of Nov. 15.) 1908

34. Eggless pumpkin or squash pie

35. (from garden) 1576

36. Fuel (four hours) stove, slab- wood, medium fire 1144

37. Small, dainty portions home- made unsweetened grape juice and wafers 2000

38. Shelled almonds 1500

39. Total $2.9883

40. Mrs. George E. Moore, 1091 Michi- gan avenue, city.

41. MENU, BY MRS. SMITH.

42. Cream Tomato Soup

43. Celery Crackers Cucumber Pickles

44. Roast Goose with Dressing

45. Giblet Gravy Apple Sauce.

46. Mashed Potatoes Creamed Carrots

47. (Baked Corn Custard) Omitted.

48. Shrimp Salad With French Cream

49. Salad Dressing

50. (Cranberry Molds) Omitted

51. Plum Pudding With Sweet Sauce.

52. Cream Tomato Soup.

53. Cost. $0.1800 , .0804 , .0156 . .0009 . .0002 . .0003 White pepper, 14 t 0021

54. Tomatoes, 1 can.

55. Milk, 3 cups

56. Butter 1 T

57. Flour 1 T

58. Soda, Vi t

59. Salt, 1 t.

60. $0.2795 Take one can of tomatoes, press through sieve, put on stove in por- celain stew pan and when it comes to the boiling point, stir in about *4 teaspoonful soda. Let boil for about two minutes then stir in three cupfuls of milk, and when hot add a table- spoonful of butter and when just at the boiling point add one tablespoon- ful of flour mixed smooth in a little ccld milk. Let boil two minutes, then remove from the stove and add salt and pepper.

61. Roast Goose With Dressing.

62. Young goose, 7 lbs $1.1200

63. Stale • bread 0600

64. 1/2 T salt for dressing 0006

65. 1 small onion 0100

66. Pepper, % T 0042

67. 2 t salt, for goose 0006

68. Butter 0312

69. 3 t sage 0249

70. Giblet gravy, 1 T flour 0009

71. $1.2924 Select a young goose, cut off head and feet; remove gizzard, heart, liver, lungs and intestines, being careful not to break the gall sack; pick out pin feathers, singe, wash inside. Be- fore drawing intestines wash the goose in warm water and ivory soap, then rinse in clear, warm water. Now stuff with dressing and sew up. Place in covered roaster and roast about 2 hours. Salt inside before stuffing, then salt outside before putting in oven.

72. Editorials of Daily Interest Appear on The Tele- gram's Editorial Page

73. HOLIDAY MENUS

74. One loaf stale bread, 1 small onion chopped fine, % T salt, Vz t pepper, 1 egg, 2 T butter, 3 t sage. Mix all to- gether with warm water until the right consistency.

75. Giblet Gravy.

76. Boil gizzard, liver and heart until tender in slightly salted water; re- move, chop, return to stew pan add- ing hot water until there is about four or five cups. Stir in 1 T flour, which has been rubbed smooth in a little water; cook 2 minutes.

77. Apple Sauce.

78. Cost. Cooking apples, 3 pounds ....$0.0600

79. 1 c sugar 0416

80. 1 t nutmeg 0130

81. $0.1146 Peel and core three pounds apples, put on to cook in water enough to cover half way to top. When done season with 1 cup sugar and 1 tea- spoonful nutmeg.

82. Mashed Potatoes.

83. Potatoes, 2 V2 lbs $0.0500

84. Salt, 1 t 0003

85. Milk, % c 0134

86. $0.0637 Peel potatoes, put on to cook in hot water to cover, add salt and cook until tender, then drain off water and mash, then add the milk and whisk ■with spoon until light and fluffy.

87. Creamed Carrots.

88. 1 lb. carrots $0.0300

89. 2 t salt 0006

90. y8 t pepper 0010

91. 1 c milk 0268

92. 1 T flour 0009

93. Gas 55 min 0110

94. Cost $0.0703

95. Cost of recipe $0.0703

96. Less gas 0110

97. Cost of carrots $0.0593

98. Bread, V2 loaf $0.0300

99. Butter, 3 oz 0750

100. $0.1050 Scrape and wash the carrots. If large, split lengthwise into four pieces and cut into fine slices. Put them on to cook in boiling water, just enough to cover them; add one tea- spoonful salt and boil 45 minutes, when done the water should have boiled away. Now add 1 cup milk, thicken with 1 tablespoonful of flour stirred smooth in a little milk, and season with salt and pepper.

101. Baked Corn Custard.

102. 1 can corn $0.1500

103. 2 t butter 0064

104. 1/2 t salt 0002

105. % t pepper 0021

106. $0.2255 Beat the egg, yolk and white sep- arately, add the can of corn to the yolk, after rubbing through a colan- der; add the salt and pepper and but- ter (melted). Now add the cup of milk and lastly the white beaten stiff. Put in a dish and bake brown.

107. Slirimp Salad.

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

109. y2 t salt 0002

110. li t white pepper 0021

111. 1/2 French cream salad dressing .0432 l"can shrimps 1250

112. Cost $0.2145

113. 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.

114. Freneli Cream Salad Dressing. .

115. % c vinegar $0.0188

116. 1 c water 0000

117. 1 T mustard 0083

118. 1 T sugar 0026

119. % t salt 0001

120. 1 t butter 0032

121. % c top milk 0134

122. Cost $0.0864

123. Shrimp salad 2145

124. Total cost $0.3009

125. Beat the egg, then add other in- gredients, excepting milk. Put on stove and stir until it begins to bub- ble; then remove and set away in earthen bowl to get thoroughly chilled. Just before mixing with salad add the milk, or cream would make an improvement.

126. Cranberry Molds.

127. 1 qt. cranberries $0.1500

128. 1 c sugar 0417

129. Cost $0.1917

130. Wash one quart berries; cover with Water in porcelain kettle and cook until the skins burst; mash and strain through a colander and return to fire; add one cupful of sugar and cook till thick. Put into molds and serve individually, topping with a bit of parsley.

131. Pumpkin Pie.

132. IV" c stewed pumpkin $0.0300

133. 1% c milk 0402

134. 1/2 c sugar O^os

135. V* t salt 0001

136. % t cinnamon •„„; ,

137. 1/2 t ginger 0042

Nutrition, whole recipe (rough)

Counts 15 of 17 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

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