New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-12-23

dinner is quite as important was
careful catering for the holiday. The
Housewife who can utilize every scrap Of the
left-overs % the best advantage is going 10 re-
duce materially the original cost Of the dinner.
II turkey or poultry has formed the piece dc
resistance of the dinner and there is consider
able left over, the better plan will be to serve
it the following evening cold, with little cakes
Of the dressing fried brown and crisp in hot
tat Then let night intervene, as even cold
turkey as steady diet is apt 70 pail on the
family palate. and serve a hot fish or meat
substitute meal in between.
BY the following evening turkey in some
appetizng made dish will again he appre-
ciated. The odds and ends, after its third ap-
pearance, can take the form of sandwiches,
croquettes, Newburg preparation or a good.
nutritious SOUP
In fact the latter dish is possible after every
particle of meat has been stripped from the
bones, by the addition of soup bouquet,
sliced onion, cold water TO cover and table
spoonful OF washed rice.
Be sure that not particle Of the costly
meat is wasted. II there is only very small
quantity on hand for its last usage extend
il by the addition of good sauce, grated
bread crumbs, chopped hard boiled egg or
rice.
Leftover vegetables will make number OF
tempting dishes. salad, Drowned vegetable
hash, soufles and creamed soups being some
Of the uses to which they can be put
Potatoes alone may be used for delicious
potato scenes with potato four or for Irish
potato cake; or they may be added TO the
bread dough and fashioned into hot rolls for
luncheon or supper.
Celery should suggest praised celery, cream
Of celery soup, salads, stewed celery or a
hearty scalloped DISH all Of which will be
found excellent.
As helps to the housekeeper in using up the
remnants of the holiday dinner, the following
recipes are given:
SOUTHERN TURKEY SANDWICHES
Chop the turkey finely and mix with an
equal quantity Of mixed celery. Sprinkle
lightly with salt and paprka, add an equal
quantity Of chopped celery and for each cup
full of the combined ingredients add one
chopped hard boiled egg, two or three chopped
olives and sufficient mayonnaise or boiled
dressing TO moisten Use as q filing between
freshly baked baking powder biscuits that
have been split open and lightly buttered.
Have the filling very cold and the biscuits
warm. Serve Immediately.
TURKEY AND RICE HASH WITH GREEN
PEPPERS
This is a very economical dish, as 4 good
deal of rice can be used and very little of the
turkey meat-just enough to favor. To
large cupful of cooked rice add salt and pap
rika TO taste. one tablespoonful of minced
green pepper and three tablespoonful Of fine
ly chopped turkey meat. Moisten slightly
with a little Of the brown giblet gravy and
form with Toured hands into small fiat cakes.
Fry crisp and brown in hot fat
CHICKEN OR TURKEY S0UFFLE
This is another recipe in which a small
quantity of meat can be used. Mash finely
cupful of the chicken dressing (any variety Of
dressing can be used) and add half cupful OF
finely minced chicken. Sprinkle with salt and
white pepper, moisten with a little seasoned
white sauce and scald in the upper part Of the
double boiler. Then stir in the we'll beaten
yolk of one egg and remove from the fire. Al
low the mixture to cool slightly. Fold In
tablespoonful of chopped parsley and the
stiffiy whipped whites OF TWO eggs. Iurn INTO
a buttered soufHe dish, only half filling it, and
bake until well risen and Drowned.
ESCALLOPED CELERY
Cut the outer stalks Of the celery into small
pieces and boil in sailed water for ten min
utes; then drain. Arrange in a buttered bak-
ing dish alternate layers of celery and bread
crumbs and sprinkle with salt and paprika.
Dot the crumbs with bits of butterine and,
when the dish is filled, pour over small cup
ful OF seasoned white sauce. Bake in a mod
erately hot oven until Drowned and the sauce
bubbles through the crumbs.
CRANBERRY MARMALADE
II one has cooked cranberry sauce left over
a new favor can be impaired 10 it by reheat-
ing it and adding few chopped and seeded
raisins and a very little ground cinnamon.
Cook to the desired consistency, pour into jelly
tumbers and cover when cold with melted
paraf1ln.