Left-Over Poultry
Chicken Salad
Cut the cold chicken from the bones, using all the small bits. Have pieces uniform in size, and in shape of small cubes. Scrape celery and…
Creamed Chicken
Make a white sauce No. 2 (see page 68). When hot put into it small pieces of chicken, and half as much diced cooked sweetbreads as there is…
Mushroom Sauce (When no more slices can be cut)
When no more slices can be cut from a cooked chicken or turkey, take the bits of meat near the bones, chop fine, and to two cups of such…
Hotel Club Sandwiches
Cut the bread about one-half inch in thickness. Toast it a delicate brown, and butter it slightly.
Chicken Croquettes
To be creamy inside these must be made very soft, then the mixture set away to cool and stiffen before it is shaped into croquettes. Make a…
Creamed Chicken with Asparagus Tips
Any kind of cooked chicken can be used for this. Discard all skin and hard portions. Cut the meat in half-inch pieces. Season with salt…
Chicken Hash
1½ cups cold chopped cup boiled potatoes chicken to cup chicken gravy Cut the potatoes in small pieces. Mix together, season highly, and…
Chicken Tamale Dressing
I cup corn-meal I tablespoonful butter or bacon fat I cup cooked chicken, chopped fine I cup stoned olives 4 tablespoonfuls catsup I…
Salt (Scald the corn-meal with about)
Scald the corn-meal with about one cup of boiling water, add the other ingredients in the order given. Put in a buttered dish and bake half…
Boneless Birds
Cut into small pieces cold roast veal, chicken, or any left-over meat, Season highly. Roll a heaping tablespoonful of the cut meat in a…
Paprika (Bay leaf cup tomato-juice cups)
Bay leaf ½ cup tomato-juice 1½ cups meat, cut in I small cubes Melt butter, stir in flour, salt, paprika, bay leaf and onion; add stock and…
Bread-crumbs
Bits of butter Salt and paprika Mix chicken, rice, gravy, seasoning, and yolk of egg. Make white sauce; while hot add chicken mixture. Cool…
Cream of Rice and Chicken Soup
Chicken bones should be covered with three pints cold water. Let boil up for a few minutes, then simmer until stock is reduced to a pint…
Chicken Custard
When boiling a fowl for salad or other purposes take a pint of the broth. Season as needed with salt and a little pepper. Heat and pour…
Duckling Stew
Bones and meat left 4 small boiled potafrom a pair of roast ducklings 3 small onions 3 or 4 small carrots cut in slices or cubes toes cut…
Seasonings (Cut the carcasses of ducks)
Cut the carcasses of ducks into suitable pieces. Melt in stew-pan some of fat skimmed from leftover gravy, add flour, and when hot put in…
Chicken-Liver Sandwiches
Most made-over dishes are dependent upon some kind of a sauce to make them acceptable; it is therefore quite essential that the cook be…
Vegetable Sauce
This may be made from either celery, asparagus, cauliflower, green peas or mushrooms. One-half cup of any one of these vegetables may be…
Mushroom Sauce (Melt one tablespoonful)
Melt one tablespoonful of butter, add one tablespoonful of flour, and when bubbling stir in slowly one cup of rich milk, beating constantly…
Egg Sauce
Place two eggs in rapidly boiling water, cover tightly, remove to cooler part of stove, and let stand six minutes. The whites should be…
Cheese Sauce
Add one-half cup of grated cheese to one cup of white sauce No. 2. Use paprika instead of pepper in making the sauce.
Poulette Sauce
2 tablespoonfuls but-1 teaspoonful salt ter 2 tablespoonfuls flour 1 cup sweet cream I cup white stock teaspoonful white pepper I egg yolk…
Drawn Butter Sauce
4 tablespoonfuls but- teaspoonful salt ter 2 tablespoonfuls flour teaspoonful white pepper I cup water Melt two tablespoonfuls of the…
Caper Sauce
To one cup of drawn butter sauce add two tablespoonfuls of capers.
Brown Sauce
2 tablespoonfuls but- 1 cup brown stock 1 teaspoonful salt ter 2 tablespoonfuls flour teaspoonful pepper A small slice of onion Melt…
Olive Sauce
Drain, rinse in cold water and dry eight mediumsized olives. Chop them fine and add to the above brown sauce just before serving. Savory…
Mock Bisque Sauce-with Cheese
I 1b. tomatoes (3 me- 1 tablespoonfuls butdium-sized) ter cup soup celery teaspoonful salt 2 tablespoonfuls flour ½ cup scalded milk…
Hollandaise Sauce
½ cup butter 4 egg yolks 6 tablespoonfuls boil- 1 tablespoonful lemoning water juice or vinegar Salt and cayenne Cream the butter, add egg…
Cold Sauces and Dressings
A good oil should be used in making salad dressings, but it is not necessary to pay the highest price for it. An excellent quality of olive…
Mayonnaise Dressing
teaspoonful powdered sugar 1 teaspoonful dry mustard 1 teaspoonful salt Yolk of I raw egg to cup salad oil 2 tablespoonfuls lemon-juice A…
Sauce Tartare
This sauce is made like the above dressing, with the addition of chopped capers, olives, pickles, and parsley. Omit the cream. Maître…
Cooked Salad Dressing
3 egg yolks, well 3 tablespoonfuls boilbeaten 2 tablespoonfuls butter tard ing vinegar I teaspoonful sugar Cream or unsweetened condensed…
Mustard Sauce
Brown lightly together half a tablespoonful of butter and half a tablespoonful of flour. Add slowly a quarter of a cup of hot water. Beat…