Perth Amboy evening news., 1923-12-01
Sister Mary Gives
Six Ways To Use
Left Over Dishes

leftover dishes. Do not cook the
turkey for any length of time, long
cooking will make it stringy and
ta~steless. Be sure it is hot through
| and let it go at that.
Turkey combines well with rice or
macaroni. The tiny scraps of meat
should be used in a made dish re-
curing minced turkey.
There will be one meal of delicious
| cold sliced turkey. Serve with cram
henry or currant jelly. The menu
| could be something like this:
Cream of Tomato Soup
Twice Baked Potatoes
Canned Corn
Cold Sliced Turkey
Cranberry Jelly
Head Lettuce Salad with Cheese
dressing
Canned Fruit Cookies
Coffee
This is a well balanced menu.
If there are slivers of white or
| tender dark meat not quite sultabie
| for serving cold use them IN TINS
! sandwich. The ingredients are Tor
! one sandwich.
Turkey Sandwich
Four thin slices of turkey, 2 crisp
slices OF very lIlii pd10iG
olives. lettuce, mayonnaise, 3 trl-
angles of hot buttered toast.
put one piece of toast on a plate,
cover with lettuce, spread with may
onnaise and add two pieces of tur-
kew and one of bacon. Sprinkle
with thinly sliced olives. Cover with
| second piece of toast and add in
gradients as for first piece. Top with
! remaining piece of toast. Garnish
/ with thin strips of dill pickle ana
serve.
This sandwich with a cup or not
coffee makes an ideal luncheon or
! late evening supper when men are
entertained.
Turkey i'm Ramekins
One cup cold minced turkey, :
tablespoons butter, 2 tablespoons
! flour, l teaspoon salt, a
celery pepper, 6 long SUCKS maea-
roni / cup milk, Is teaspoon pepper,
| buttered crumbs.
cook in boiling sailed
water for half an hour. Put the
| sticks into the water slowly and they
will soften enough to be cooked I'M
broken. .a
Melt butter, stir in flour, salt n
Gallery nepper and cook until smooth
] slowly add milk, stirring constant
" Add pepper and cook until thlck
and smooth. Add minced turkey ana
remove from the fire. Line well
buttered ramekins or custard cups
With macaroni, fill with creamed
turkey, cover with buttered rumps
and bake in a quick oven until
crumbs are brown.
II custard cups are used, unlhola
on n platter, sprinkle with buttered
crumbs and serve very hot.
Mold of Rice and Turkey
One cup rice, 2 cups chopped colo
turkey. a cup bread crumbs, gravy
enough to pack meat solidly, l tea
snoon salt, q teaspoon pepper.
Wash rice and add to rapidly DOLL
ing sailed water. Cook until ten
der. .,.,- ,oaf
bread pan with one-half-inch layer
of rice. Fill with turkey, preaa
crumbs and gravy we'll mixed anu
seasoned. Cover with a layer OF rice.
Steam as minutes or bake 30 MIN
utes. Turn out of pan n serve
with tomato auce.
Anv leftover dressing can be used
with the meat in this recipe.
The addition of onion, celery or
canned peppers adds to the saVory-
ness of the dish. but the cook u
use her own discretion in adding
strong ~flavoTs.
And when the bones are picked
and the poor turk is quite bare there
is a very good soup to be made.
Turkey Soup
Break the turkey carcass in pieces.
Put in a kettle with any bits OIL
meat or skin. Cover with cold
water and simmer one hour. Add
celery leave and one medium sized
onion Simmer one hour longer.
| Strain and add enough hot water to
make four cups. Bring to the boil
ing point, season with salt and pep
ner and add one-quarter cup well
washed rice. Cook over hot water
for about an hour longer, until rice
is tender. Rub three canned pimen-
| toes through a strainer and stir into
| soup. Heat very hot and serve with
crisp crackers or toast sticks.
Giblet Gravy
Cook giblets in sailed water till
tender, about two hours. Drain n
chop. serving the water for gravy.
Make the gravy in the pan in which
the turkey was roasted. If there Is
too much fat in the pan pour OF
some, leaving two or three table
spoons. Stir in three table
| spoons flour. Slowly add the giblet
| stock. there should be three cups.
Stir constantly until thick and
| smooth. Add giblets and boil three
minutes. season with salt and pep
per and serve.
A plain bread stuffing is always
good with turkey. An oyster stuff
ing can be used if preferred but adds
nothing to the turkey itself.
Stuffing
Two and one-half cups stale, sort
bread crumbs, u cup melted butter,
/ teaspoon salt, u teaspoon pepper,
u teaspoon sage (~optional), warm
water.
Add salt. pepper and sage to
crumbs and mix well. Pour over
melted butter, lifting and mixing
with a fork. Add just enough warm
water to hold crumbs together, mix
ing with the hand.
When stuffing is eaten hot an egg
is not necessary.
For oyster stuffing add n pint
washed and drained oysters.
Copyright, 1928, NEA Service, Inc.)