Douglas daily dispatch., 1926-11-23
by SISTER MARY

Unless your guests have phenomenal
appe':'tx there arc sure to be left-
overs. Every hostess wants to he
sire there's an abundance of all
her viands and she's bound to provide
too much.
The clever use of the left-overs
prolongs the pleasure of the holiday
and reduces the cost of the dinner
ais a whole.
In the dinner planned no cNtrava-
IEapt vegetables or deserts or out of
lsfason aelicac.es were suggested. The
I4hfkey Held the center of the stage.
LGood sized pieces of the turkey can
lcfS course be served cold neatly
tafranged on platter and garnished
IAetfh cranberry conserve But the
lasp8clmgs" on the bones require some
Manipulation so the following sug-
kkestions may not come amiss.
igSgThe first recipe uses any soup that
may be left. In case the soup came
cut even" for the dinner, milk can
fspg. substituted.
Turkey nu Gratin
| Two tablespoons butter, one table
Espoofls flour one cup liquid (mllk or
pieces .one4half cup diced celery, one
| fourth cup coarse buttered crumbs.
Melt butter, stir in flour and slowly
add LIQUID, Stirring constantly Add
fcelery and bring to the boiling point.
Stir constantly and let boil three
minutes. Add turkey, salt and pepper
il milk was used and turn into a
Ibuttered baking dish. Sprinkle with
I. l.-k
oven until crumbs are brown.
Whenever turkey or any fowl that
lhas been thoroughly cooked is re-
heated. care must be taken not to
overlook the meat. This will spoil
the dish for the meat becomes like
so much cotton. Any part of the
made dish that requires actual COOK
ing must be done without the meat
as in the above recipe.
Turkey a la King is so good that
the cook is glad of the necessity
to serve it.
Turkey n In King
Two tablespoons butter, two table,
lspoons flour, one and one-half cups
rich milk, one and one-half cups
ldiced turkey, one pimento, one-halr
cup broken mushroom caps, one egg
iyolk, one-fourth teaspoon salt, few
grains pepper, four squares of toast.
! Melt butter stir in flour and slow
" add milk, stirring constantly. Sea-
son with salt and pepper and bring
to the boiling point. In the mean
time saute the mushrooms In two
1 teaspoons, butter for five minutes.
When the sauce boils add the pi-
mento cut in strips, the sauted musn-
rooms and the turkey. Stir in the
Icgg yolk we'll beaten and serve at
Cnce on hot toast
The egg yo1k of course can be
omitted and the turkey can be re-
duced to one cup.
Turkey timbales are delicious ana
Unusual.
Turkey TfmbaIes
One cup finely chopped cold cooked
turkey, two tablespoons butter, four
tablespoons stale bread crumbs from
soft part of loaf, two-thirds cup
milk, one-half tablespoon minced
parsley, two eggs, one fourth teaspoon
salt, one-eighth teaspoon pepper,
celery salt.
Melt butter, add bread crumbs ana
milk and cook five minutes, stirring
constantly. Remove from heat ana
add turkey, salt, pepper, celery salt,
parsley and eggs slightly beaten.
Turn into buttered individual molds,
having molds not more than two
thirds full and place in pan of hot
water. Cover with buttered paper
and bake 20 minutes in moderately
hot oven. Remove from molds and
serve with creamed cauliflower or
peas.
Turkey is delicious combined with
pineapple and celery as a salad.
When the bones are quite free
from meat break the carcass In
Ipieces, cover with cold water ana
lslowly bring to the boiling point
Add an onion cut in thin slices, some
Ecelery tops and pint can or toma-
Itoes. Simmer for an hour and strain.
fThen add one-half cup cooked rice ana
Eyou will have perfectly good soup.
Turkey soup usually means the
last of the turkey but it will be
WELCOMED with a sigh of regret II
Ithe left-overs have been painstakingly
Emade and served.
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