The Bridgeport evening farmer., 1911-12-20

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 that the arduous work and worry of preparing for the festivity are over. The rush and extra hours are be- hind tlicn and household affairs are be- giAilirg to relapse into the normal But fEcy are confronted with the serious trouble of how to avoid waste. In every la:de: there arc vast quantities of rem nanis-perfcctly good food which even Christmas appetites have failed to dis poSs of ~
 There is really not the slightest neces sity for worry over the problem Many people prefer the aftcr-Christmas din ners to that on the actual day, because there is such an almost infinite variety of tasty, refined dishes that can be made out of the remnants. There is soup to be made out of bones, with salads and entrees Iinnumerable. and succulent swcetmcats to be concocted from other foods. By making careful and exhaus- pense of the holidays can be equalized by the cheapness of meals during the following weeks. Some appropriate recipes are given below.
 Swiss Omelets
 Swiss Omelets is a dish that will be new to most cooks. Take the shreds of the turkey and the dressing; mince both fine Allow one egg for each member of the family separate the egg and beat the while light and dry, then fold into the beaten yolks; add to every six eggs one-half level teaspoonfui salt, one fourth teaspoonful pepper; add one tea f,rI ~nld y1fo q oo<~h crv<v Divide the mixture in two parts; have frying-pan hot and place in one level tablespoonful of butter. When hot turn in half of the egg mixture and spread evenly over the pan. Cook gently until the top begins to set; then spread the turkey mixture over this and fold over, the omelet, and slip onto a hot dish untili the other portion IS cooked the same way Cover the omelets with the left over stewed tomatoes, which have been pressed through sieve and relocated Any olives or pimolas can also be heated with the tomatoes and used with the omelets. If preferred the tomatoes can be relocated with the leftover gravy and strained over the omeIets. By dividing the mixture better shaped omelets are secured.
 Potato Ring
 HIS fAdkcS all exCcGQlI1Rly uICS QlS0 for either a family luncheon or dinner. It is attractive to the eye, besides afford ing a good opportunity for economy The mashed potato should be relocated in little milk or cream and placed in pan set into hot water. While these are heating cut the leftover fowl or meat into small pieces and reheat in the gravy. When ready to dish, whip into the potato the stif1y whipped white of one egg. and then place tablespoonfuls around the meat as illustrated. A gar nish of parsley adds to the good effect. and tufts of this or of celery foliage may be placed around the base. Should there be any onions left over from the Christmas feast, they can be relocated with the meat and gravy.
 Pilgrim Pie Ia Mode
 This is another luncheon or dinner dish that will please the members of the family who usually object to made overs" Line deep dish with rich baking g-powder dough; fill with corn meal to keep its shape while baking l; when done turn out the meal and fill this shell with leftover fowl and meat re- heated in the gravy. Cover the top with whipped cream. or mashed potato. If the latter is used sprinkle with bread crumbs Drowned in butter before using on the potato. Garnish the base with oimoIas olives and parsley