The Swedish, French, American cook book

parsley. Serve with cranberry sauce, green vegetables, and potatoes as a joint for luncheon or dinner. It can also be served with the salad. Devilled Turkey with Butter ( Dindon a la Diable au Beurre) When roast turkey is at hand from the meal before, it can be used for devilling. Take the legs, wings, or any part that there is. Spread all over with butter and mustard mixed, put on a broiler and broil until golden brown and thoroughly hot through. Serve the pieces daintily, one resting on top of another, on a hot platter. Pour some melted butter with chopped parsley over it and serve for breakfast with potatoes and eggs. Garnish with parsley. It can also be served for luncheon or dinner as a joint. Turkey Croquettes ( Croquettes de Dindon) a l’Anna Take turkey that has been cooked or roasted. Put through machine once. Make a very thick cream sauce from butter, flour, and milk. Measure the turkey by the cup. To each cup of tur¬ key take three tablespoons hot cream sauce that has been flavored with sherry, pepper and salt. Take tablespoonfuls of the mixture and put on a platter; when beginning to get cold, form them in the shape of oblong croquettes thick in the centre and pointed at each end. Roll in egg and fresh bread crumbs and fry in very hot fat. Serve in ring style, one resting on top of another, with green peas or asparagus tips around. Minced Turkey on Toast ( Dindon emince sur Roties) When turkey is left over from the meal before it makes a very nice mince. Grind it through the machine; put in a saucepan on top of the tea kettle or double boiler; add to each cup two table¬ spoons cream sauce, one small tablespoon sherry, pepper and salt; let stand to simmer; add half tablespoon good butter and four tablespoons rich cream. Serve on nice pieces of toast on a hot platter. Garnish with parsley. Creamed Turkey on Toast, a la Europeenne Dindon a la Creme sur Roties, a la Europeenne When cold breast of turkey is left over and wanted hot for the following meal this makes a beautiful dish. Cut in small dices, put between two plates in the oven and heat. In the meantime, take a tablespoon butter, one heaping tablespoon flour; stir in a saucepan over the fire until it is well dissolved; add one cup milk, two tablespoons sherry, pepper and salt to taste, then add the pieces of turkey; let it come to a boil and add half cup rich cream just before serving. Make nice round slices of toast, put on a hot platter; put the turkey on top of the toast that has been buttered; garnish with parsley and sprinkle with parsley in the centre. Serve for breakfast, luncheon, or supper. Can also be served as an entree. Fried Turkey ( Dindon frit) a la Bearnaise When turkey is left over from the meal before, cut in pieces, form in cutlets, remove the bone, make the cutlets all the same size, and trim so that they are all the same shape. Dip in egg and bread crumbs and fry in hot fat until golden brown. (Sprinkle with pepper and salt while frying.) When done, arrange on a paper doily — one resting on top of another. Put a paper frill in each. Garnish around with parsley and small timbales of cranberry jelly; place on round pieces of toast and serve with potatoes or green vegetables for luncheon or dinner, and the bear¬ naise sauce in a sauceboat at the side.