Left-overs made palatable

There is no meat so suitable for rechauffes as chicken. It makes excellent croquettes and timbales. Creamed, it loses none of its delicate flavor. It is excellent in pates or on toast. It is good scalloped, deviled, curried, in fritters, or as a souffle, while in hot summer days it appeals to the appetite as a salad, in aspic jelly, in a mousse, or potted. The meat of turkey, game, duck and goose may be treated in many instances as chicken. The flavor of a turkey salad is not as delicate as a chicken salad, still it is a dish not to be despised. The same rule ought to apply to the warming over of poultry as to other meats. Do not cook it a second time; all it requires is reheating. CHICKEN SOUP 2 chicken carcasses 2 quarts cold water 2 onions 1 cup stewed tomato 1 chopped carrot 18 artichokes 1 tablespoon butter 1 tablespoon flour Put the remains of the chicken in a soup kettle with the cold water. When this boils, add the onions IJ4 Left-Overs chopped fine, the tomato and carrot. If artichokes are in season, add eight of them pared and chopped. Cook for three hours. Half an hour before serving the soup, strain it through the colander, return to the pot with a dozen small artichokes and allow them to cook for twenty minutes. If artichokes cannot be obtained, let egg balls or tiny squares of toast take their place. Bind the soup with a spoonful of butter and flour cooked together, if it is not thick enough. CHICKEN PUREE i£ cups cold chicken •J cup cold rice i chicken carcass 2 quarts cold water 1 onion Sprig parsley 2 teaspoons sweet herbs I small carrot 6 peppercorns Salt and pepper \ cup cream Put the carcass and the skin of a roast chicken into cold water with the sliced onion, chopped carrot, parsley, sweet herbs and peppercorns. Allow it to simmer gently for an hour. Pound the chicken meat to a paste, put it with the rice through a potato ricer. Strain the stock through a fine sieve and add the paste of rice and chicken. Let it heat and not come to a boil, season with salt and pepper and add just before serving the cream scalding hot. TURKEY SOUP I turkey carcass 1 onion 2 bay leaves 4 sprigs parsley Made Palatable 135 . . 1 carrot 1 parsnip 8 peppercorns 6 cloves 2 quarts cold water 1 teaspoon salt Break the turkey bones into as small pieces as possible, and add all the morsels of dressing and meat not presentable enough to be served. Chop the carrot, parsnip and onion, add with the seasonings and the water. Allow it to simmer four hours, when the stock will be reduced to a quart. Pour through a puree strainer and set away over night to cool. Take the fat off and reheat. Add to it a pint of cream, bind with two tablespoons of flour and butter and serve with croutons. SCALLOPED TURKEY Into small ramekin dishes sprinkle dried bread crumbs browned in butter. Over this put a layer one and one-half inches deep of chopped cold turkey moistened by a spoonful of giblet gravy. Cover with browned crumbs and bake till chestnut brown. CHICKEN AND HAM MOLD 2 cups cold chopped chicken 1 cup chopped ham 1 cup cold boiled macaroni 2 eggs 1 tablespoon butter 1 cup gravy Pepper and salt Mix the chicken, ham and macaroni, moisten with the eggs, melted butter and gravy, season highly. Butter a mold, pour the mixture in, put on the cover tightly and boil two hours. Dip the mold into cold 136 Left-Overs water for a minute and turn out on a hot dish. Serve with tomato sauce. CHICKEN OMELET 2 tablespoons milk 4 eggs Salt and pepper 1 teacup chopped cold chicken Beat the eggs very lightly, add milk and seasoning. Just before pouring into the pan add the chicken to the egg mixture. Melt the butter in an omelet pan, cook and fold exactly like an omelet. CHICKEN GALLOSCH 2 potatoes (raw)