The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1922-12-20
TASTY DISHES OUT OF
CHRISTMAS

No leftover food is quite so rich in
promise as that which is found on
cupboard shelves after the Christmas
dinner Usually there are bits Of
chicken or turkey, mashed potatoes,
fruit cake, plum pudding and all the
other toothsome dishes that are asso-
ciated with the day that Santa calls.
Thrift makes it necessary that these
remnants be used, but few of need to
be coaxed. There are so many COM
binations which result in pleasing
dishes that it is not ~infrequent to find
these second editions of food more
popular than the first.
Plum Pudding Intrigue.
Take two and a half cups of plum
pudding scraps, mix with one beaten
egg, one cup of milk and three table
spoons of molasses. Pour in an oiled
baking dish and bake until firm.
Serve with a sweet pudding sauce. If
there are not enough remnants of
plum pudding, use bread or cake
crumbs and a few chopped raisins
to make up the deficiency.
Cider Sauce.
Boil one cup of sweet cider, half
cup of sugar and two tablespoons of
lemon juice together three minutes.
Serve hot with any plum pudding.
Place the scraps of roast chicken or
turkey in a saucepan, add the left
over gravy and a little hot water
Cut up and add to the meat mixture
one onion and three stalks of celery.
Cook until these vegetables are ten
der, keeping them we'll covered with
water. Cool, remove the bons and
skin and put meat through a food
grinder. Strain the liquid and to
every two cups add one tablespoon of
gelatin which has been SOAKED in
one-quarter cup of cold water. Add
the meat to the gelatin mixture and
pour into a square dish which is wet
first in cold water. Let stand in g
cold place until firm. Slice and serve
this meat jelly on a platter surround
ed with spoons of cranberry jelly and
green olives, or if one wishes, it may
be served as salad with a dressing tc
accompany creamed potatoes for sup
per or for a party.
Vegetables Anew.
Add two well beaten egg yolks Il
two cups of mashed potatoes and stil
in three-quarters cup of sweet cream
Place this in a CREASED baking dish
making a depression in the center
Brush the surface with beaten egg
white and brown in the oven. Rehea'
! creamed vegetables, such as peas
string beans or corn, and place in the
brown potato nest. Serve piping hot
If one wishes, creamed chicken or tur
key may be used instead of creameC
vegetables.
Fowl En- Casserole.
Cut the cooked turkey OF chicken il
small pieces with the kitchen scissors
Do not use fat or gristle. Oil a bak
ing dish and arrange a layer of breat
crumbs dotted with butter in the bot
tom. Place a layer of the turkey O
chicken on top, add a few cubes o
celery or a little chopped parsley ant
sufficient sweet cream to moistel
thoroughly. Repeat this process un
til the casserole is almost full, ulin,
bread crumbs, well buttered, for tn
top layer. Bake in a moderate ovel
until the mixture is heated through
out and is Drowned on top.
Turkey Salad.
Use either chicken OF turney meat
Take two and a half cups of shredde
cooked turkey or chicken and com
bine with .three-quarters cup o
chopped nut meats, n cup o
chopped celery or olives, and one Gu
of chopped apple pulp. Mix with sal
ad dressing and serve cold, garnishe
with tiny cubes of cranberry jelly.