Omaha daily bee., 1908-12-13

Every year during the holiday season
the eagle has to take a back seat as the
great American bird, its place being filled
for the time by the more toothsome, If
less pugnacious turkey. 1t is pleasant to
reflect that almost everybody in the fes-
tive season is able to have a specimen Of
the latter bird on his table. Roast turkey
will probably be the most popular holiday
dish for centuries to come, but there are
many other ways OF cooking this fow
and here are some of them:
First-Brown one and one-half tablespoon
fuls Of butter in a fryingpan or chatting
dish; add three heaping tablespoonfuls of
flour, pouring in, gradually, one-half cup
Of milk-cream added improves it; then add
one cup of turkey meat cut in dice shape;
to this add one-half teaspoonful of lemon
juice and about five drops of onion Juice,
salt and pepper to taste; a dash of red
pepper is also good. Put the mixture on
ice for a few hours, shape in small cakes
OF any desired shape, dip In bread crumbs
or cracker, and saute in a hot dish, using
enough butter to prevent scorching.
S~econd-Season TO taste one cup of finely
chopped turkey meat with salt, pepper,
onion juice and common table sauce: add
two tablespoonfuls of stale bread or
cracker crumbs, one tablespoonful of
melted butter and the yolk Of one egg,
slightly beaten. Shape into rather small
croquettes, roll in flour, egg and crumbs,
and saute In hot blazer, turning frequently
and using sufficient butter to prevent
burning.
Turkey a la Newburg-Melt a quarter Of
a cupful of butter; add to 1t one tea
spoonful of flour. one-half teaspoonful Of
salt, some cayenne, and a sprinkle Of nut
meg. Pour on to this very gradually one
cupful OF thin cream. Add to this about
two pounds of chopped turkey meat cut
In squares or dice shape, and when thor
oughly heated d the yolks of two eggs
and three tablespoonfuls OF sherry.
Turkey a la Delmonico-Put into a chat
ing dish two large tab-lespoonsfuls of but
ter and let II melt, then add about two
pounds of chopped turkey meat; let It cook
until 1t begins to fry. Then turn the flame
of the lamp while you pour in two-thirds
of a pint of cream. in which has been
beaten three eggs seasoned with salt and
red pepper. When this is hot add a wine
glass OF good sherry and let it heat once
more, regulating the lame so 1t cannot
boil, it must be at boiling point without
NNaAiI 0AAAAAD " ~ ~ Ap1o NAAN 1853 III
be sure to curdle, thereby spelling the dish.
1t should be served on small ~trlangles of
buttered toast.
Turkey Pie-Butter a baking dish and put
in a liberal layer of fine bread crumbs;
follow 1t with a layer of cold cooked tur-
key. sliced very thin, and another Of canned
tomatoes. Season with pepper, salt, and a
little butter, repeat the layers and cover
the tops With crumbs. Bake 1t in a slow
oven for half an hour. II fresh tomatoes
are used 1t should take a quarter of an
hour longer. This is a very satisfactory
way in which to use the remains of a
Christmas turkey.
Another Turkey Pie, But With Potato
Crust-Cut the cold turkey into thin slices,
removing all fat. gristle and bone; cover
the bones and trimmings with cold water,
add half a medium onion, and half a small
carrot sliced thin; to this add a bay leaf,
two of three thin slices of tuTnip and a half
dozen pepperoorns, and let 1t all simmer
for several hours. Strain off the broth and
remove the fat, then pour the broth over
the sliced turkey meat and let II simmer
until everything is perfectly tender; then
add a little flour thickening. with slices of
parboiled potatoes. Season with salt, pep
per and celery salt and pour into a baking
dish; cover a crust in which there are
three Of four openings, and bake for fif-
teen minutes in a hot oven. To make the
potato crust, sift together one pint of
flour, one-half tsaspoonful OF salt and one