Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-12-03
Made of Left-Ovsrs.

ana large JOINTS OF meat are frequently
necessary on the home bin OF fare. the
housewife welcomes some new way in
which to serve up the fragments that
remain. From number OF economical
cocks have been gathered the following
tasty recipes, by which remnants of tur-
key. chicken or lamb can be offered In
/ appetizing form:
Turkey in Cups.-Butter half a dozen
teacupss sprinkle with bread crumbs. and
| MI them half way to the top with turkey
meat chopped finely. Whip two eggs
gently and season with one saltspoonfuI
OF salt, pinch of pepper. few drops OF
onion juice and little finely chopped
parsley. Now add one cupful of milk. ana
after mixing well pour into the cups hold
Ing 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 tur-
Key molds onto slices of toast and serve
| accompanied by boiled rice
Turkey Soup-After every bit of meat
| mas been removed from the bones break
the latter and boil together with quart
| OF water, a few peppercorns. salt, pinch
| OF mace and cupful of boiled rice. Allow
| these to cook an hour. at the end of
| which time the broth is strained off and
| returned to the fire. Now add some stalks
of celery chopped fine. While the soup is
boiling mix together one tablespoonful of
| Hour and one of butter and heat over
| the fire with a cupfuI of milk Add any
mashed potato that may be left in the re-
| frlgerator, a dash of pepper 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 finely.
| Break the bones and let them simmer
slowly with cold water. bay leaf and a
piece OF mace. AS soon as the broth is
reduced to half a pint. strain, and while
hot add rounding teaspoonful of CELIA
| tine which has been softened in q little
| cold water. Set aside until slightly thick
| ened when one cupful of IL should be
added to a eupful of the light meat, and
| another cupful to one cupfuI of the dark
| meat. Now place the asplc and light meat
In the bottom of jelly mold and the
dark meat and aspic on top. When cold
| toes.
| Turkey Meat with Peanuts-Chop the
remnants of a cold roasted turkey. Add
two teaspoonfuls of softened butter to
| each cupful of meat and rub to smooth
paste. Next add cupful of soft bread
| crumbs, half a cupful of bIanched and
chopped peanuts, the yolk of one egg and
| a tablespoonful of paprika Mix together
thoroughly and form in round balls Roll
in flour, then in beaten egg. and finally
IN crushed peanuts. Fry to light brown
| in boiling fat.
Minced Roll of Mutton.-Pass one pound
of lean cooked mutton and small guam
| t1ty or lean bacon through fine mincer and
place In mixing bowl Add half tea
cupful of fine bread crumbs, q little finely
minced onion and a teaspoonful OF chop
ped parsley. Season with salt. pepper ard
| nutmeg. Whip one egg until light mix TO-
| gether with the prepared meat and roll
INTO an oblong cake on Toured board. Tie
this roll in piece Of buttered muslin and
stew In thick brown sauce for an hour
| Fried Mutton.-Cut some rather thick
| slices from the remains of a leg of NUT
| ton, remove the fat and skin and trim 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 lit
| tie black pepper and nutmeg over them
| and cover with oil and vinegar mixed to-
| gether IN the proportion of three table,
spoonfuls OF oil to one of vinegar Season
a small quantity of fine white breadcrumbs
! with celery salt and pepper, and mix to-
| gether with onion and minced parsley Wine
the slices of meat when they are taken
| from the pickle, dip them into beaten egg
and cover them thickly with the prepared
| crumbs Allow the crumbs to harden on
the slices of meat for ten or fifteen min
| utes and fry quickly in plenty of boiling
| fat Drain and serve with spinach or cab
| bage and a piquant sauce.
Mutton en- -Casserole-Cut some moder-
| ateiy thick slices from cooked leg of NUT
| ton, remove all fat and skin and pickle as
| in the previous recipe. Fry together for
| fifteen minutes one and half ounces or
butter, a sliced onion a tomato, a few
| ptcCSs VI Celery Il Dla0e OF mace and
small peppers Stir in by degrees three table
spoonfuls of flour and add gradually two
| cups of boiling water. When this sauce
mas poiled ana thickened. draw the pan to
| the side of the stove and allow IL 10 sim
| mer for twenty minutes. Place the meat IN
an earthen casserole and strain the sauce
over IL. Cover with piece of buttered
paper and bake for two and a half hours
| Mutton with Rice.-Line a buttered tak-
| ing dish with a wall of cooked rice about
an men thick FIJI the center with cold
roast or boiled mutton. chopped rather fine
| ana freed from bone and gristle Season
| with salt, pepper a little onion Juice and
gravy to make slightly moist Cover with
layer of rice and bake half an hour in a
moderate oven. Remove the cover. spread
lightly with melted butter and allow the
top to become a delicate brown. Serve
| very hot with tomato sauce
Beef Faggots.-Pass some roast beef and
small quantity of cooked ham through a
| mincef. Season with salt pepper and nut
| meg. and mix together with large tea
| spoonful OF chopped parsley and the same
| amount of chopped celery. Mo,sten the
ingredients with some thick brown sauce
| and roll into small croquettes. Wrap the
| croquettes in layer of puff paste OF me-
| dunn thickness. roll in fine dry bread
/, crumbs and stand aside for quarter of an
| hour. Now brush the rolls over with
beaten egg and fry in boiling fat until
| golden brown. .
i Chicken Rolls with Peas-cut pound of
T! cooked chicken into small pieces and pass
| through a mincer. Season with salt. pepper
| and nutmeg. Add small quantity of fine
! ly minced onion and dessert spoonful OF
/ parsley. also finely chopped. Mix the ingre-
| dents together with two tablespoonfuis of
| cream sauce and one egg and spread out
| on fiat dish for two hours. Inside boats
made from this minced meat peas are laid,
! and each boat is wrapped in puff paste.
Brush with beaten egg and fry in boiling
| fat.
| Calls Liver and Celery.-Cook a eupful
! and half of chopped celery in water until
tender. Drain thoroughly and add TO half
| a cup of cooked calls liver mixed together
| with three-quarters of a cup of cream
sauce. Season to taste, stir over the fire
| until it beils, and serve slices of but
tered toast.