The Washington times., 1905-12-27
HOME ITS PROBLEMS AND INTERESTS
TASTY DISHES
What the Thrifty Housewife May Do
With Leftovers.

At this time of the year, when tur-
keys and large joints of meat are so
frequently necessary on the home bill
of fare, the housewife welcomes some
new way in which to serve up the frag-
ments that remain. From a number of
economical cooks have been gathered
the following tasty recipes, by which
remnants of turkey. chicken or lamb
can be served in appetiziHg form;
Turkey in Cups.-Butter half a dozen
teacups, sprinkle with bread crumbs and
fill them half way TO the top with tur-
key meat chopped finely. Whip two
! eggs gently and season with one salt
spoonful of salt a pinch of pepper. a
few drops OF onion juice and a little
finely chopped parsle, Now add one
cupful of milk and after mixing well
pour into the cups holding the turkey
set the cups in a pan of not water,
cover them over tightly and steam. AS
soon as the milk and eggs have become
Slightly stiff turn the turkey molds onto
snces OF toast and serve accompanied
by boiled rice.
Turkey Soup.-After every bit of meat
mas Deen removed from the bones,
break the latter and boil together with
Il quart OF water, a few peppercorns.
salt, a pinch of mace, and a cupful of
| hour, at the end of which time the
| broth is strained off and returned to
| the IRE. Now add some stalks of cell
| cry chopped fine. While the SOUP is
boiling. mix together one tablespoonful
! or -four and one of butter and heat over
/ the tre with a cupful of milk. Add any
mashed potato that may be left in the
/ refrigerator, dash of peper and salt.
and a pinch OF mace. Boil up once and
strain into the boiling turkey broth.
Allow these TO cook together for five
minutes and serve with crOutons.
| Turkey in Aspic-RemOve the meat
/ from the turkey carcass, keeping the
dark and light separate. and chop fine
ly. Break the bones and let them sim
| mer slowly with cold water, a bay
leaf, and a piece of mace AS soon as
! the broth is reduced 70 half a pint,
| strain, ana while hot add a rounding
/ teaspoonful Of Selatine which has been
| softened in a little cold water. Set
/ aside until slightly thickened. when one
cupful of II should be added to "a cup
! iul of the light meat, and another cup
] 1ul TO one cupful of the dark meat.
! Now place the aspic and light meat in
! the bottom of jelly mold and the
1 dark meat and aspic on top. When cold
and firm, serve with hot fried sweet
| potatoes.
Fried Mutton.-Cut some rather thick
| slices from the remains of a leg OF NUT
| ton. remove the fat and skin and Trim
I them so that they are the same size.
| About an hour before they are required
/ place them in deep dish with a few
slices OF onion between the pieces of
meat. Sprinkle a little black pepper
and nutmeg over them and cover with
| oil ana Vingar mixed together in the
/ proportion of three tablespoonfuls of oil
1 20 one OF vinegar. Season q small quan>
| tity Of fine white bread crumbs with
celery salt and pepper, and mix together
/ with onion and minced parsley Wine
! the slices Of meat when they are taken
! from the pickle. dip tncm into beaten
egg and cover them thickly with the
/ prepared crumbs. Allow the crumbs 10
\ harden on the slices of meat for ten or
| iitteen minutes and fry quickly in plenty
! OF boiling fat. Drain and serve with spin-
/ mach or cabbage and q piquant sauce.
| Turkey Meat with Peanuts.-Chop the
/ remnants Of cold roasted turkey Add
! two teaspoOnfuls OF SOftened butter to
| each cupful of meat and rub 10 a smooth
| paste Next add a cupfuI of bIarched
/ and chopped peanuts. the yoik OF one
together thoroughly and form i'm round
balis Roll in -four. then in beaten egg.
aud finally in crushed peanuts Fry TO
light brown in boiling fat.