The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1926-11-26
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For the
FAMILY
by Sister Mary
by Sister Mary


Unless your guests have phenom-
email appetites there are sure to be
leftovers. Every hostess wants to
be sure there's an abundance of all
her viands and she's bound to pro
vide too much.
The clever use of the left-overs
prolongs the pleasure Of the holt
day and reduces the cost Of the
dinner as whole.
In the dinner planned no ex-
trayagant vegetables or desserts or
out-of-season delicacies were sug-
gested. The turkey held the center
Of the stage.
Good-sized pieces of the turkey
can of course be served cold neatly
arranged on a platter and garnished
with cranberry conserve. But the
"pickings" on the bones require
some manipulation, so the following
suggestions may not come amiss:
The first recipe uses any soup
that may be left. In case the soup
came out even" for the dinner
milk can be substituted
Turkey Au Gratin
Two tablespoons butter. 1 table
spoon -four. ! cup liquid milk or
soup. l cup turkey cut in small
pieces, l3-cup diced celery, 14-cup
coarse buttered crumbs.
Melt butter. stir in flour and slow
ly add liquid. stirring constantly.
Add celery and bring to the boil
ing point. stir constantly and let
boil three minutes. Add turkey, salt
and piper. if milk was used, and
turn into a buttered baking dish.
Sprinkle with buttered crumbs and
bake in hot oven until crumbs are
brown. 4
Whenever turkey or any fowl
that has been thoroughly cooked is
reheated, 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 Ia King is so good that
the cook is glad of the necessity to
serve it.
Turkey Ia King
Two tablespoons butter, table
spoons flour, IL cups rich milk, 1 p
cups diced turkey, 1 pimento, u cup
broken mushroom caps, 1 egg yollS,
Il teaspoon salt, few grains pepper,
4 squares of toast.
Melt butter, stir in flour and slow
ly add milk, stirring constantly.
Season with salt and pepper and
bring to the boiling point. In the
meantime saute the mushrooms in .
teaspoons butter for five minutes.
When the sauce boils and the pi-
mento cut in strips, the sauted mush-
rooms and the turkey Stir in the
egg yolk well beaten and serve at
once on hot toast.
The egg kolk, of course. can be
omitted and the turkey can be re-
duced to 1 cup.
Turkey timbales are delicious and
unusual.
Turkey Timbales
One cup finely chopped cold cooked
turkey. 2 tablespoons butter, table
spoons stale loaf. y cup milk, y
tablespoon minced parsley, . eggs,
4 teaspoon salt, y teaspoon pepper,
celery salt.
Melt butter, add bread crumbs and
milk and cook five minutes, stirring
constantly. Remove from heat and
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 a pan Of hot
water. Cover with buttered paper
and bake twenty minutes in a moder-
ately hot oven. Remove from molds
and serve with creamed cauliaower
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
pieces. cover with cold water and
slowly bring to the boiling point
Add an onion cut in thin slices. some
celery tops and a pint can of toma-
toes. Simmer for an hour and strain
Then add y cup cooked rice and
you will have a perfectly good soup
Turkey soup usually means the
last of the turkey, but it will be- vel !
coined wits a sigh of regret if the
left-overs have been painstakingly !
made and served