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Left-Over Chicken and Turkey

CHICKEN, even at twenty cents a pound, is not more extravagant than roast beef, when one considers that every morsel of it can be used, even to the bleaching of the bones in a soup. The carcasses of two good chickens or one turkey wil make a quart or two of excellent stock. This means, of course, that every bone, the giblets, and every morsel of skin shall be saved. A careful housewife gathers all these remains into a clean bowl and they stand in the refrigerator until ready to be used. Cover them with cold water, add the seasonings suitable for chicken soup, and set far back on the stove, where it will take at least an hour to begin to simmer. In four hours it will be ready to strain. Never add salt to a soup till after it has cooked. Cool the stock as quickly as possible, but never by putting it steaming hot into the refrigerator. I have seen that plan followed in more than one household; then I have heard the cook exclaim in wonder over spoiled stock and other foods ruined. Still, the sooner stock cools, the longer it will keep. Do not break the cake of fat on top until ready to use; it excludes the air and helps keep the soup sweet.

There is no meat so suitable for réchauffés as chicken. It makes excellent croquettes and timbales. Creamed, it loses none of its delicate flavor. It is excellent in pâtés or on toast. It is good scalloped, deviled, curried, in fritters, or as soufflé, while on 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 chick- The flavor of a turkey salad is en. 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 oi poultry as to other meats. Do not cook it a second time; all it requires is reheating.

Scalloped Turkey.

Into small ramequin dishes sprinkle dried bread crumbs browned in butter. Over this put a layer, one and a half inches deep. of chopped, cold turkey moistened by a spoonful giblet gravy. Cover with browned crumbs, and bake till chestnut brown.

Chicken-and-Ham Mold. cupfuls cold chopped chicken, 1 cupful chopped ham, 1 cupful cold boiled macaroni, 2 eggs, 1 tablespoonful butter, 1 cupful 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 cover tightly, and boil two hours.

Dip the mold into cold water for a minute and turn out on a hot dish.

Serve with tomato sauce.

Chicken Omelet. 2 tablespoonfuls milk, 4 eggs, Salt and pepper, 1 cupful chopped cold chicken.

Beat the eggs till light, add milk and seasoning. Just before pouring into the pan, add the chicken to the egg mixture. Melt the butter in an MRS. CURTIS'S COOKBOOK omelet pan, cook, and fold exactly pour over it the cream and stock. like an omelet.

Chicken Gallosch (Hungarian recipe). 2 potatoes (raw), 1 tablespoonful butter, teaspoonful paprika, 1 cupful brown stock, teaspoonful salt, 4 clove garlic, 1 cupful cold chicken.

Pare 3 small potatoes, cut into dice, and fry in melted butter in the spider. Toss about in the butter till they begin to brown, add the seasoning, stock, and chicken. Simmer slowly. Serve as soon as the potatoes are soft. a 3 6. Spoon for Beating Cake; b, Wire Toaster c, Purée Sieve.

Chicken and Macaroni (Italian recipe). 1 cupful cold macaroni, 2 cupfuls cold chicken, 6 mushrooms, cupful cream, cupful chicken stock, cupful dried bread crumbs, Pepper and salt, 1 tablespoonful butter.

Into a buttered dish put a layer of macaroni, then a layer of chicken cut in small strips. Sprinkle with pepper and salt and the mushrooms cut in quarters. Cover with a layer of macaroni, another of chicken, then Sprinkle buttered bread crumbs over the top, and bake brown. If it browns too quickly, cover with a plate, and pour a little more stock in.

Chicken Soufflé. 2 tablespoonfuls flour, 2 tablespoonfuls butter, 1 teaspoonful salt, teaspoonful pepper, 2 cupfuls scalded milk, 2 cupfuls cold chicken, ½ cupful stale bread crumbs, 1 tablespoonful chopped parsley, 3 eggs.

Make a white sauce from the butter, flour, salt, pepper, and milk. Add the crumbs, and cook until thick. Take from the fire and stir in the chicken, parsley, and yolks of the eggs beaten till thick and lemoncolored. Whip the whites until stiff and dry and fold in. Pour in a buttered dish and set in a pan of hot water to bake in a hot oven thirtyfive minutes.

Chicken Croquettes. 1½ cupfuls chopped chicken, cupful chopped ham, 6 chopped mushrooms, 4 tablespoonfuls flour, 2 tablespoonfuls butter, 1 cupful chicken stock, 1 tablespoonful cream, Pepper and salt, Nutmeg, 1 teaspoonful lemon juice. 1 Put in a saucepan the flour and butter. Mix till the butter absorbs the flour, then add stock made from boiling up the bones of the chicken, and stir till it becomes a thick paste.

Add cream, pepper and salt enough to season, a little nutmeg and lemon juice. Stir in the chopped chicken and mushrooms. Mix well and turn on a plate to cool. When quite cold, tablespoonful mixture in oblong shape, dip in egg and bread crumbs, and fry in hot fat.-MAR- GARET BAILEY. roll a Celery Sauce.