In the good old days of yesteryear when a large majority of us felt that Thanksgiving would be incomplete without the turkey, it required careful planning to use the left-overs without waste, as the family quickly tired of too much turkey when served for three or four meals.

However, left-over chicken or turkey may be served in the following dishes: 

BROWN EMINCE FOWL

Pick the meat from the back, carcass and neck and mince fine the giblets.  Place in a saucepan and add to one and one-half cups of the prepared meat

  One onion,
  One green pepper, minced fine,
  Three-quarters cup of boiling water.

Cook gently for twenty-five minutes, then place in a saucepan two tablespoons of shortening and four tablespoons of flour.  Stir to blend thoroughly and then brown until a rich golden brown.  Turn in the prepared emince and stir to mix and season with

  Salt,
  White pepper,
  Tiny pinch of mustard,
  Tiny pinch of poultry seasoning.

Make a border of mashed potatoes on a warm platter and fill the emince in the centre of the platter and garnish with finely minced parsley.

CHICKEN DUMPLINGS

Remove all the meat from the left-over carcass and break the bones.  Place the bones in a stock pot and add

  Three pints of cold water,
  Two onions,
  One fagot of potherbs,
  One cup of well-crushed tomatoes.

Bring to a boil and simmer slowly for two and one-half hours.  Strain the stock and season with

  Salt,
  White pepper,
  Three tablespoons of finely-minced parsley.

Now place sufficient meat picked from the carcass through the food chopped to measure, when chopped fine, one cup; place in a bowl and add

  One large onion, grated,
  Four tablespoons of finely-chopped minced parsley,
  One teaspoon of salt,
  One-half teaspoon of white pepper,
  Two cups of sifted flour,
  Three level teaspoons of baking powder,
  One tablespoon of shortening,
  One well-beaten egg,
  Seven tablespoons of water.

Work to a smooth dough, then drop from the tablespoon into boiling stock.  Cover closely and let cook for fifteen minutes.  Lift on a slice of toast and then quickly add to the stock

  One cup of minced chicken.

Then dissolve

  One-half cup of flour,
  One-half cup of water,

and stir to blend thoroughly.  Add to the stock and then bring to a boil; cook for five minutes and pour over the dumplings.  Sprinkle with finely minced parsley and send to the table at once.

CHICKEN LOAF

This delightful old southern dish is always welcomed by the family.  Put the meat picked from the carcass and neck, with the giblets, through the food chopper, about one and one-half cups.  Mince fine one-half cup of bacon and sufficient onions to measure one cup.  Brown the bacon and simmer the onions in the bacon fat until tender, taking care not to brown.  Now add