New-York tribune., 1910-11-25

h5usts the possibilities Of leftover turkey.
Baked turkey croquettes are very nice.
The meat should he minced fine and If
there is any leftover stuffirg II should be
added. In the absence Of dressing soft
bread crumbs may be used Moisten the
mixture with gravv, mould into croquettes
and bake I'm a hot oven. Garnish with
parsley or tiny leaves Of celery
tomato sauce is delicious with these
croquettes and q famous chef serves them
with paprika sauce For this sauce. as he
prepares II. neat one ounce of butter in a
small saucepan. add an ounce Of -four and
stir the mixture over the fire for one min
Ute. Stir IN gradually half a gill Of milk
and three-quarters Of a gill OF cream. sea
son with half q teaspoonfuI Of salt light
half teaspoOnful If paprika and half a
saltspoonfm Of grated nutmeg Beat well
until the sauce comes to the boiling point
Dol for two minutes longer and use as
required
The same chef suggests serving groom
peppers in the following way with thar
standby Of economical housekeepers ..tt,r-
KEY hash chop green pepper and brown
II 1T a tablespoonful Of melted butter for
ABOUT fiVe minutes. then add a tablespoon
Lu' or hour. After stirring we'll add tho
'aShed TURKEY. a little cream and a ninch
OF grated nutmeg After letting the MKT
ure boil for twelve or fifteen minutes eaa-
son with salt and pepper and serve IN
squares Of toast. garnished win hiapcbod
celery leaves on. parsley
sometimes poached eggs are used ~ gar
n'sh lhe top Of turkey nince. and for .
change the mirce may ne turned into =
scaIlop by baking il with LAYERS Of broad
cr'f'''5. Season with Catsup a little
WORCESTERSHIRE sauce and butter. Noisten
WIN turkey gravy or with a little cream or
water and bake very brown
To use up cold slices Of turkey F-fIiD,t,,,
recommends the following rechaufYA. caa
that the slices are thin and small and
put into q small SAUCEPAN enough to
nato sauce 10 mOiSteu them For s,-ar,-
tW" @lllS add half teaspooufuI of minced
parsley. half a teaspoonful of chopped
owes and q very little chopped tarragon
After mixing well. let it boil for ten min
utes- Gradually add an ounce Of fresh but
ter, stirring the whole hriskIv while doing
SO Then add the turkey slices with eaTt
and nepper 10 taste. Let the nea, become
thoroughly heated in the sauce b1,- do nor
let it boil Serve in a hot dish
For turkey soup that dish that b,s bo,-
SO familiar on the day after for genera
tions that it has become a classic among
recipes, Try the following rule Crack the
bones and put them. with auv SCRAPS OF
meat that are not suitable for other uses.
into Saucenau. Cover them with cold
water, add chopped onion, teaspoonful
Of salt aut little pepper and simmer
for about TWO hours Strain through q
cotander and cool. Then remove the fat
Thicken the soup with =ravy and Drowned
flour If there is not much of the meat II
there IS any stufHns ON hand. add a few
spoonfuls- y few slices OF the meat that
might otherwise go into rechaune i'm
prove IT, If there is not enough left over
meat to use i'm q rechauffe it is an excel
lent idea TO cut it in tiny dice and nut IL
into the soup for few minutes before
serving
For another form of turkey soup chop the
dark meat and mix It with the bones. stufr-
ing skin and gravy. cupful Of bread
crumbs an onion, some parsley and two
quarts of water COOK three hours. and
add salt pepper and nutmeg Mix a little
butter and iour aHd Jbeu gradually stir in
1at a cup'ui of boiling milk Finally press
'he mlNi3T" ihtcJ-u Is sieve.