The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-01-08
THE DAY AFTER.

L
nothing be lost. often sits like Banquos
| ghost at the feast. and mars the house
| wifes enjoyment of the baked meants
| If necessity OF frusalities and Martha
| like propensities occupy her mind.
| If she has passed through like expert
| ences and learned to profit thereby, she
l can remain undisturbed and relish. with
out care. of the morrow. the goods the
| gods provide. There is always a way.
l when there is a will. and often little
| creations that might at other times be
considered extravagant and uncalled for.
i may beindulged in with free conscience
and much satisfaction under these cir
| cumstances.
II is always possible to avoid greasy
stews and hashes-the bette noire'' of
| the dainty eater-in the relocating of cold
| meats and vegetables. When one con-
| siders that most dainty meat entrees.
salads and other dishes out of the ordi-
nary require cooked meats for their prep
aration. we can appreciate the golden
opportunity placed before the true culin-
airy artist in the form of leftovers from
the holiday Hastings. How many dainty
luncheon and savory tea dishes may be
created from the turkey that graced
Christmas or New Years dinner with his
imposing bulk. Under his brown savori-
ness lurked possibilities dreamed of only
in the mind of the careful and capable
mother who knows OF such subtleties
and change in sauces. that by some new
creation she will entrap the wisest and
provoke fine appetite thereby. while
at the same time the sauce shall not ex-
coed in price the Gates.
Mixed croquettes.
Take any bits of cold meat. poultry
and game. and cut or chop very fine.
Season with salt. pepper. celery salt and
few drops of onion juice. To two cups
of the meat add two cups of cold
mashed potatoes and a third of a cup of
warm milk. Form the MIXTURE into balls
or small sylinders: dip in beaten egg,
then into bread crumbs and fry in deep.
Rot fat. Serve with tomato sauce or
sauce tartare.
Turkey Pancakes.
Mere scraps and crumbs of cold turkey
can be utilized in this way. Mince the
meat fine. and 10 a pint add salt and
pepper to taste and two tablespoonfuls
of tomato catsup. Add a cup of boiling
water to a cup Of cold gravy and heat
until il boils: then thicken with one table
spoonful of butter and one tablespoonful
of -four rubbed together. Let boil up a
minute then add the turkey and set over
hot water until the batter is made
Batter for the Pancakes.
Beat two eggs until light. mix with
one and one-half cups of milk. two cups
of sifted -four, half a level teaspoonful
Of salt and teaspoonful of baking pow
der. Quickly fry into pancakes the de-
sired size. having them rather thin When
light brown spread some Of the turkey
mixture on each cake. fold like a turn
over and place in the oven to keep hot
until all are ready to serve
DeviIed Goose.
Slices OF cold roast goose may be served
in following manner: Scald half a pint
Of milk in double boiler Put heapet
up tablespoonful Of fine bread crumbs
in a bowl. sprinkle in q teaspoonful of
mustard half teaspoonful salt. quarter
teaspoonful pepper tablespoonful Of
tomato or chilli sauce and tablespoonful
tablespoonful OF -four with two Of but
ter until smooth paste; dissolve this
in the hot milk and stir and cook until
the mixture is like thick cream. Add the
bread crumb mixture and stir carefully
to mix; then ad dthe beaten yolk Of an
egg and let get steaming hot: then spread
over slices of goose. Decorate the dish
with round slices of tart apples fried In
butter
Ham Pate.
Bits of cold Baked or boiled ham unfit
fer serving in other ways may be made
into many dainty dishes for breakfast.
lunch or tea
Chop the bits Of ham very fine; into
each cup ad dhalf cup OF bread crumbs
half teaspoonful OF pepper and a little
salt if necessary and a quarter OF a tea |
spoonful OF celery salt and either milk
or cold stewed tomatoes 10 moisten. or l
any leftover white sauce may be UTILIZED |
in this way Put the mixture into patty /
cases and bake OF steam for twenty min !
utes.
Plum Pudding Croquettes.
II the remains Of the pudding are not 4
presentable as they are for second serv-
ing. make up in little balls or pyramids 4
brush with melted butter and lemon 4
juice to moisten. then put each one in /
a piece of paraflne paper. twisting or
tying up tight and set them in a steamer
or coIander set over boiler Of bot water.
and steam until heated through. then
take OF the paper: cover with lemon or
orange msringue and steam two or three
minutes longer 10 set the rneringge. then
serve with foauy sauce.. II you do not
have quite enough pudding 20 go around
ror second day you can mix IN some Pos
ton brown bread crumbs Or moistenec
entire wheat crarbs. or even cold left
over cereal: add little more fruit and y
necessary beaten egg o. two and yo1
Will still have a good rich pudding
Potato Cases for Fish.
few cold mashed potatoes may O-
reheat4S and served with cressned cod
or any other crean1ed ash by mixing With
A little not milk Or cream and beaten
egg Beat until light ant IN. greas.d
and cruubed little pudding cups with ne
potatoes and then al with the cream
Ssh mixture Bake IN TIRE oven ur;H
nice brozn. then turn them oct carefully
on q heated dish snd s.r~e with rz-nise
OF fried bacon chips.
Squire 81 Coic Spinach,
To eyery cupfoi OF cold cho7pes spinach
add ore beatsr egg. add tzhiespoenfHi
% melted butter and turn in;o Vel
buttsred baking eish or small cups. an1
bake in fhe over to- fifteen minutes se'-
dag the basin or cups 81 shs1or pan
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