The Saint Paul globe., 1905-01-24
HOLIDAYo Turning 4,,l, Cold
Chicken Into
LEFIUvEkS Tempting
Dishes
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IMMEDIATELY after a holiday there
is always a goodly supply of tur-
key and chicken left over, which
becomes unappetizing served more
than once as cold sliced meat. Here
are some nice recipes for turning these
leftovers into tempting dishes:
Mince of Turkey
A mince Of turkey served on dainty
squares Of toast is good for one meal.
This is one housewives way of prepar-
ing it: To one cupful of minced meat
add half a cupful Of milk, two table,
spoonfuls Of butter or drippings, one
sHce.of a small onion, minced fine, salt
and pepper to taste, with a trife Of
powdered mace. Stir we'll while it is
stewing, and serve on squares of toast,
with a garnish of parsley. Cold chick
en- can be prepared IN this way, leaving
out the onion. A mince of chicken is
nice served with green peas in cream
sauce. Make a generous quantity Of
cream sauce, using plenty of good but
ter. Cut the chicken in small bits, or
hash it, adding about cupful of chick
en- to every cupful and half or two
cupfuls Of cream sauce. Add also a
cupful of canned peas at the last mo-
ment When it comes again to the boil
ing point, pour it over thin, delicate
slices of toast. Cold turkey can be pre-
pared in the same way.
A cold boiled chicken left over after
making bouillon or chicken soup can
be utilized in a number of ways. Re-
member that all the goodness was not
taken out when the fowl was used for
making stock. 1t is still nutritious, and
should not be scorned. The cold chick
en- 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 ten or fifteen minutes under
the biscuit dough.
JelIied Chicken
A cold chicken in the form of jellied
chicken makes a good supper dish.
Put an ounce of gelatine in pint Of
warm water on the back of the stove,
and occasionally stir until it is dissolv-
ed. Then add a pint of chicken broth
ing of salt and pepper. While the gel
atine is being dissolved cut all the
chicken off the bones. Place the meat
in an earthen mold. Pour over the
chicken the broth and gelatine, strain
ing first Press the meat down, and
let the broth cover it completely. Place
weight over it, and when the chicken
is thoroughly jellied turn out of the
mold and serve in thin slices.
scaIloped Chicken
To scallop chicken take equal quan-
titles of chopped cold chicken and soft
bread crumbs, with enough white
sauce or any good gravy to moisten the
dish. Put chicken and crumbs in lay
t.
that will look well on the table, or if
you prefer In individual scallop shells.
Season highly and cover scantily with
nice sauce or gravy of some kind.
Cover the top with sifted crumbs and
dot the crumbs with bits of butter.
Bake fifteen minutes in hot oven and
serve hot.
Mrs. Henderson's cook book gives
the following way of preparing cold
leftover chicken for supper: Pick all
the meat possible from the bones CnoD
it rather fire and season with pepper.
and salt. Put into the bottom of
mold some slices of hard boiled eggs,
next a layer of chopped chicken. then
more slices of eggs and layers of
chicken until the mold is nearly full.
Boil down the water in which the
chicken was boiled, or IL it is roast
chicken the gravy it was served with,
uillil lu0F0 Is dDOuI d Cup1ui iGIJ. sea-
son it well and pour it over the chick
en-. 1t should be rich enough to form
a jelly around the meat. If not, add
little gelatine. Let the mold Of meat
stand over night or all day on ice.
Slice it for luncheon or supper, place
it on a pretty platter and garnish with
light colored celery leaves or with
fringed celery.
Turkey Fritters
To make chicken fritters, cut up
cold roasted or boiled chicken in small
pieces. Season with salt, pepper and
a piece of fresh lemon. Let the meat
stand one hour; then make a fritter
batter and stir the pieces into it. Drop
it by spoonfuls into boiling fat and fry
until light brown. Drain and serve.
Any kind of cold tender
meat can be utilized in this way.
One good cooks rule for chicken
is as follows: Take one
solid pint of finely chopped cooked
chicken, one tablespoonful of salt. half
a teaspoonful of pepper, one cup of
cream or chicken stock, one table
spoonful Of flour, four eggs and one
teaspoonful of onion juice, one table
spoonful of lemon juice, one pint of