Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-01-10
Table and Kitchen.

l able and Kitchen.
What to Do With the Fragments Of
the Feast.
In small families who desire to celebrate
the Christmas holidays in true orthodox
fashion and have lordly turkey or
fine fat goose" the problem of what to
do with the fragments, that nothing be
lost. often sits like Banquo's ghost at the
feast, and mars the housewives enjoyment
Of the baked meats, If necessity of frugal
tiles and Martha-like propensities occupy
her mind.
If she has passed through like expert
ences and learned to profit thereby, she can
remain undisturbed and relish, without
care OF the morrow, the goods the gods
provide. There is always way, when
there is will, and often little creations
that might at other times be considered
extrayagant and uncalled for, may be in
dulged in with free conscience and much
satisfaction under these circumstances.
1t is always possible to avoid greasy
stews and hashes-the 'bete noire' of the
dainty eater-in the relocating Of cold
meats and vegetables. When one consid-
ers that most dainty meat entrees, salads
and other dishes out of the ordinary, re-
qure cooked meats for their preparation.
we can appreciate the golden opportunity
placed before the true culinary artist IN
the form of leftovers from the holiday
feaStings. How many dainty luncheon ana
savory tea dishes may be created from the
turkey that graced Christmas or New
Year dinner with his imposing bulk. IN
der his brown savoriness lurked posslpil-
ties dreamed of only in the mind or the
careful and capable mother" who knows
of such cunning subtleties and change in
sauces that by some new creation she Will
entrap the wisest and provoke hne appe-
tite.
Mixed Croquettes.
Take any bits of cold meat, poultry and
game and cut 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
third of a cup of warm milk. Form the
mixture into balls or small cylinders; dip
in beaten egg, then into bread crumbs and
fry in deep, hot 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 to pint add salt and pep
per to taste and two tablespoonfuls of to-
mato catsup. Add a cup of boiling water
to cup Of cold gravy and heat until 1t
boils; then thicken with one tablespoonful
of butter and one tablespoonful of flour
rubbed together. Let boil up minute then
add the turkey and set over not water un-
til 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 flour, half a level teaspoonful of salt
and a teaspoonful of baking powder Quick
ly fry into pancakes the desired size, hav-
ing them rather thin. When a light brown
spread some of the turkey mixture on each
cake, fold like a turnover and place In the
oven to keep hot until all are ready to
serve.
Deviled Goose.
Slices Of cold roast goose may be served
in following manner: Scald half pint of
milk in double boiler. Put a heaped-up
tablespoonful of fine bread crumbs in
bowl, sprinkle in teaspoonful of mustard,
half teaspoonful salt. quarter Of teaspoon
full Of pepper, a tablespoonful OF to-
mato or chilli sauce and tablespoonful
Worcestershire sauce. Rub two level table
spoonfuls flour with two of butter 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 add the
beaten yolk of an egg and let get steaming
hot; then spread over slices of goose. Dec
crate the dish with round slices of tart ap-
pies fried in butter
Ham Pate.
Bits Of cold baked or boiled ham unfit for
serving in other ways may be made into
many dainty little dishes for breakfast,
lunch or tea.
Chop the bits Of ham very fine; into each
cup add half a cup of bread crumbs. half
teaspoonful Of pepper and little salt If
necessary, and quarter of teaspoonful of
celery salt and either milk or cold stewed
tomatoes to moisten. Or any leftover white
sauce may be utilized in this way. Put the
mixture into patty cases and bake or steam
for twenty minutes.
Plum Pudding Croquettes.
If the remains of the pudding are not
presentable as they are for a second serv
ing make up into little balls or pyramids,
brush with melted butter and lemon juice
to moisten, then put each one in a piece Of
paraffine paper, twisting or tying up tight
and set them in a steamer or colander set
over boiler of hot water and steam until
heated through, then take off the paper;
cover with a lemon or orange meringue and
steam two or three minutes longer to set
the meringue then serve with foamy sauce.
If you do not have quite enough pudding to
go round for second day, you can mix
in some Boston brown bread crumbs or
moistened entire wheat crumbs, or even
cold leftover cereal; add a little more fruit
and If necessary a beaten egg or two and
you will still have a good rich pudding
Potato Cases for Fish.
A few cold mashed potatoes may be re-
heated and served with creamed cod or any
creamed fish by mixing with a little hot
milk or cream and beaten egg. Beat until
light and line creased and crumbed little
pudding cups with the potatoes and then
fill with the cream fish mixture. Bake in
the oven until nice brown; then turn
them out carefully on heated dish and
serve with garnish Of fried bacon chips.
soufhe Of Cold Spinach.
To every cupful Of cold chopped spinach
add one beaten egg, add a tablespoonful Of
melted butter and turn into well-buttered
baking dish or small cups, and bake in the
oven for fifteen minutes, setting the basin
or cups in a shallow pan containing a little
hot swater. This may be served for lunch
with deviled eggs or plain omelet.
Molasses Cookies.
Mrs. B. requests recipes for molasses
cookies and cream pie.
Take one cup Of New Orleans molasses,
half cup Of butter, one egg, two heaping
tablespoonfuls Of sugar, half a cup of sour
milk in which you have dissolved an even
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