UTILIZING THE LEFT-OVER TURKEY

Remove the meat from the carcass, separating the white from the dark meat.  Pick the carcass clean and then break the bones and place in a soup kettle and cover with cold water and add

  One-half cup of chopped onions,
  One-half cup of diced carrots,
  One faggot of soup herbs.

Bring to a boil and cook slowly for two hours.  Strain into a bowl and this stock can be used for soups, sauces and gravies.

TURKEY CROQUETTES

  One and one-half cups of very thick cream sauce,
  One cup of fine bread crumbs,
  One and one-half cups of turkey meat,
  Three tablespoons of finely minced parsley,
  Two tablespoons of grated onions,
  Two teaspoons of salt,
  One teaspoon of paprika.

Mix thoroughly and then mould into croquettes and dip in beaten egg and then into fine bread crumbs.  Fry until golden brown in hot fat.

TURKEY AU GRATIN

  Two cups of thick cream sauce,
  One and one-half cups of turkey meat,
  One tablespoon of grated onion,
  Three tablespoons of finely minced parsley,
  Two hard-boiled eggs, chopped fine,
  One and one-half teaspoons of salt,
  One-half teaspoon of pepper.

Mix and then pour in a baking dish.  Cover the top with fine bread crumbs and two tablespoonfuls of grated cheese and bake for thirty-five minutes in a moderate oven.

TURKEY, TERRAPIN STYLE

Use the dark meat.  Prepare one and one-half cupfuls of cream sauce and then add

  One and one-half cups of prepared turkey meat,
  Two hard-boiled eggs, cut in eighths,
  Pinch of nutmeg,
  One teaspoon of salt,
  One-half teaspoon of white pepper,
  Juice of one lemon.

Heat slowly to boiling point and then add one-half cupful of brown sauce, made from turkey stock.  Add one teaspoonful of grated lemon rind and then serve.

MEAT ROLL

Use level measurements.  This is a very nice dish for a luncheon.  Place in a bowl

  Two cups of sifted flour,
  One and one-half teaspoons of salt,
  One-quarter teaspoon of paprika,
  Four teaspoons of baking powder.

Sift twice and then rub in three tablespoonfuls of shortening and then mix to dough with two-thirds cup of water.  Roll out on slightly floured board one-quarter inch thick, and spread with finely minced turkey meat, which has been seasoned with

  One tablespoon of grated onion,
  One green or red pepper, minced fine,
  One teaspoon of salt,
  One-half teaspoon of paprika.

Roll for jelly-roll and pinch the edges together well.  Place in well-greased baking pan and bake for forty-five minutes in a hot oven.  Start basting with one cupful of turkey stock after the roll has been in the oven for ten minutes.  Serve by cutting in slices and then cover with cream sauce.