The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-01-10

and fry in deep, hot fat Serve with to-
nIaro sauce or sauce tartare.
TURKEY PANCAKES
Mere scraps and crumbs Of cold turkey
can be utilized IN this way dince the
per to taste and two tablespoonfuls Of to-
mate catsup. Add a cup Of boiling water
20 a cup of cold gravy and heat until Il
boils; then thicleen with one tablespoonful
of butter and one tablespoonful Of flour
rupDeu together. Let boil up a minute
and then add the turkey and set over hot
BATTER FOR PANCAKES.
Beat two eggs. until light. mix with one
and half cupfuls of milk, two cups of
sifted flour, half a level teaspoOnful Of
baking powder Quickly fry into pancakes
the desired size, having them rather thin.
w nen a ngnt brown spread some OF she
turkey mixture On each cake. fold like
a turnover and place in the oven to keep
not until al are ready TO serve
slices or cold roast goose may be served
IN the 1oli9Wing manner Scald half a
pint OF milk IN a double boiler. Put a
heaped up tablespoonful of fne bread
crumbs IN a bowl, sprinkle in a teaspoon
quarter of a spoonful of pepper a table
spoonful of tomato or chilli sauce and a
TWO level taDlespoonfuis flour with two OF
butter until a smooth paste; dissolve this
in the hot milk and stir and cook until
the mixture Is Ike thick cream Add the
bread crumb mixture and stir carefully to
mix, then add the beaten yoIk 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 but
ter.
HAM PATE.
Bits of cold baked or boiled ham unfit
for serving in other ways may be made
into many dainty little dishes for break
fast. lunch tea
Chop the bits of ham very fine into each
cup add half a cup of bread crumbs half
q teaspoonful Of pepper and a little salt
if necessary and quarter of a teaspoontul
Of celery salt and either milk or cold stew
ed tomatoes to rnoisten.-~Or any left over
he
Put the mixture into patty cases and bake
or steam for 20 minutes.
PLUM PUDDING CROQUETTES.
If the remains of the pudding are not
pfesentable 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 piece of
paraffin 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 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 moisteHed entiTetWheat crumbs.
or even cold leftover cereal, add a little
more fruit and If necessary heaten egg
or two and you will still lhave good
POTATO CASES FOR FISH.
A few cold mashed potatoes may be re-
heated and served with creamed cod OF
any creamed fish by mixing with a little
hot milk or cream and beaten egg Beat
until light and line creased ana crumbed
little pudding cups with the potatoes and
then fill with the cream fish mixture. Bake
in the oven until nice Drown men turn
them out carefully on a heated dish and
serve with garnish Of fried bacon chip chips.
To every cupful of cold chopped spin
ach add one beaten egg, add a tablespoon
full of melted butter and turn into a well
buttered baking dish or small cups and
bake in the oven for IS minutes, setting
the basin or cups in a shallow pan contain
ing little hot water This may be served
for lunch with deviled eggs or plain ONE
let.