French Broad hustler. [volume] (Hendersonville, N.C.) 1916-1919, 1916-11-23
THANKSGIVING A

An acquaintance once remarked, the
day after Christmas, We'll there is
nothing now to look forward to ex-
cept turkey hash, but that is good
enough for any one" Hash made
from leftover roast turkey or chicken
is good, but when the turkey is large
and there is a goodly amount left
over as sometimes happens, some
other ways of using up the remains
are very acceptable. The following
will be found an excellent variety for
either turkey or chicken and in the
preparation of these dishes the rem
nants of stufing should be used with
the meat as they help to give favor.
Escalloped Turkey.-COVer the bot
fowl, season with salt, pepper and
two Or three ~teaspoonfuls of gravy.
Cover with a thin layer of bread
crumbs and bits of butter, then more
meat. etc.. until all is used, with
crumps on top: Pour over all a beat
en- egg mixed with a cupful of milk
and bake three fourths of an hour.
Turkey with Macaroni and Tomato.
Boil one-fourth pound Of elbow mac
aroni in sailed water until tender and
drain. Cut in small pieces the re-
mains of cold roasted fowl. Butter a
baking dish and put In it a layer of
macaroni, add a thin layer of soft
bread crubs, then a.layer of meat sea-
soned with salt, pepper and gravy,
then more macaroni, crumbs, etc., ,un-
til the meat has been used, finishing
with crumbs. Pour over all a cupful
or more of strained and seasoned to-
matoes and bake one-half hour in al
brisk oven.
Deviled Turkey.-Mix two cups of
chopped fowl with one cup Of bread
crumbs. Add three hard-boiled eggs
pressed through a sieve. Season all
with a little parsley, onion juice, salt
and pepper to taste. Lastly add d
cupful of cream Or evaporated milk.
mix we'll, pack in baking cups and
bake until brown.
Turkey Envelops.-M1nce cold fowl,
season. and moisten with gravy. Roll
paste thin. cut in four-inch squares,
put a large tablespoonful Of the meat
on each fold, paste over like an enve1-
op, brush with white Of egg and bake.
Nodded Turkey.-To a cupful OF
sweet milk add a cupful of chopped
celery, a grated onion, two table
spoonfuls of gelatine melted in a very
little hot water, salt n pepper TO
taste. Heat all tigether in a double
boiler, then stir in the whites Of two
eggs we'll beaten. Cook five minutes,
stirring constantly, all the Juice OF a
lemon on a little vinegar and a table
spoonful of butter. Prepare and mold
the day before needed and slice thin
for serving.
Turkey Mince.-Rub together a
rounded tablespoonful each of flour
and butter add a cupful of milk, stir
until boiling, add a level teaspoonfu1
of salt, some pepper and a pint of
chopped fowl. When thoroughly no
serve or squares of toast.
CrOdnGttes.-MiX TWO cupfuIs Ut
chopped turkey with & cupful OF cold
mashed potatoes. sweet Or white and
enough gravy to bind together. sea-
son. mixing thoroughly, make into
~crouuettes, dip in beaten egg and
crumbs and fry in deep fat.
Turkey and Potato Hash-In . hrt-
tered baking pan put ? layer OF thinly
sliced cold boiled sweet Or white 20
fa+ocs season with salt and pepper.
cover with 2 thin layer OF bread
crumbs. add 4 layer Of chopned meat
seasoned. more potatoes. etc. until
YOU have a sufficient quantity. Over
al pour a cuDful Of thin gravy and
bake for three-fourths Of an hour and
until brown on top.
Observation-Disclosures a cupful Of soft
bread crumbs with milk. add a rabie-
spoonful Of melted butter. two beaten
eggs. two cupful8 O. chopped TURKEY
ana season to taste. Mix with the
hands. make into small fiat cakes and