New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1904-12-27
CHRISTMAS LEFT0vERs.
Turning Cold Turkey and Chicken Into
Tempting Dishes

Immediately after Christmas there is always
goodly supply of turkey and chicken left over,
which becomes unappetizing served more than once
as cold sliced meat. Here some nice recipes
for turning these leftovers into tempting dishes:
MINCE OF. TURKEY.
mince of turkey served on dainty squares of
toast is good for meal This is one house
wifes way of preparing it, To cupful of
minced meat add half cupful of milk two table
spoonfuls of butter drippngs slice OF small
onion. minced fine, salt and pepper to taste, with
a trihe of powdered mace. Stir well while 1t is
stewing. and squares Of toast. with a
garnish Of parsley. Cold chicken can be prepared
in this way, leaving out the onion mince of
chicken IS nice served with green peas in cream
sauce Make generous quantity OF cream sauce
using plenty of good butter Cut the chicken in
small bits, hash it, adding about a cupful of
chicken to every cupful and half or two cupfuIs
OF cream sauce. Add also cupful OF canned peas
at the last moment When 1t comes again to the
boiling point pour it over thin. delicate slices of
toast. Cold turkey can be prepared in the same
way
cold boiled chicken left over after making
boufllon chicken soup can be utilized in a num-
Der Of ways Remember that all the goodness
was not taken out when the fowl was used for
making stock It Is still nutritious and should
not be scorned. The cold chicken may be Dreaded
and fried. 1t can also be used as a potpie OF
course, the meat will not have TO simmer a long
time. as raw chicken would. but should boil only
JELLIED CHICKEN
cold chicken in the form of teued chicken
makes good supper dish. Put an ounce OF gela-
tine in a pint of warm water on the back of the
stove and occasionally stir until it is dissolved
Then add pint Of chicken broth or bouillon to
H. and high seasoning OF salt and pepper While
the gelatine Is being dissolved cut all the chicken
of the bones. Place the meat In an earthen
mould Pour over the chicken the broth ana CELIA
tine' sTaning drst. Press the meat down. and let
the the broth cover It completely. Place a weight
Heo turn out OF the mould and In thin slices
scALLoPED CHICKEN
To scalop chicken take equal quantities of
chopped cold chicken and soft bread crumbs with
enough white sauce or any good gravy moisten
the dish. Put chicken and crumbs in layers in
pretty earthen baking dish that viii look well on
the table. II you prefer in individual scallop
shells Season highly and cover scantily with
se s sg or gravy OF some kind Cover the top
OF butter Bake fifteen minutes in a hot oven and
Mrs. Henderson's cook book gives tho following
way OF preparing cold leftover Chicken for supper
tlok al the meat possible from the bones. Chop
Put into the bottom OF mould some slices OF hard
more slices OF eggs and layers Of chicken until the
mould Is nearly full Boil down the water in
chicken the gravy it served with. until there
over the bt CSp[ui Iett season II well and pour it
a Jelly around the II not. add little CELIA
o
al day on ice. Slice II for luncheon or supper
pace II on pretty platter and garnish with light
coioreo ceiery leaves or with fringed celery
TURKEY FRITTERs
To make chicken fritters. cut I'D cold roasted or
boiled chicken In small pieces. Season with salt
pepper and piece of fresh lemon Let the meat
stand one hour: then make n fritter batter and
STIR the pieces into It. Drop it by spoonfuls into
boiling fat and fry until a light brown Drain and
serve Immediately Any kind of cold tender meat
can be utilized in this way.
one good cooks rule for chicken croouettes ts as
follows: Take one solid pint Of finely chopped
cooked chicken. one tablespoonful or salt half a
teespoonful or pepper one cup of cream or chicken
STOCK one Tablespoonful Of flour. four eggs and
one teaspoonful Of onion juice. one tableSpoonfuI
or lemon juice. one pint of crumbs and three table
spoontuls OF butter. Put tho cream or stock on to
Doll MIX hour and butter together, and stir into
me boiling cream; then add chicken and season
Bon TWO minutes and add two OF the eggs we'll
beaten. Take from the fire immediately and set
away TO cool When cold shape apd fry, adding, II
you wish. a bit OF parsley. Turkey croouettes can
oe made IN the same way, Cold roast chicken or
turkey is better than boiled meat for croQuettes