Salt Lake Telegram | 1928-11-29 | Page 13 | Helping the Homemaker

I Helping t Homemaker By y LOUISE BENNETT WEAVER MENU FOR DAY DAI AFTER THANKSGIVING Using Leftovers BREAKFAST Grap Grapefruit truit Wheat Cereal and Cream Poached Poach d' d Eggs Eggson on Butt Buttered red Toast V Coffee e LUNCHEON Sl Sliced eed T Turkey Slashed M shed Potato Cakes Breath Bread Bread Cranberry S Sauce u e Doughnuts Tea Tea- DINNER DINNER Turkey Pie Vegetable Salad Bread Winter Conserve Cranberry Tarts Coffee TURKEY PIE Using leftover turkey gravy and dressing 1 2 1 cups ups dic diced d cooked cooke turkey turley cut in Inch 2 pieces 1 1 cup di cups gravy ray 4 1 1 teaspoon salt salti 2 cups mashed potatoes S 3 ta tablespoons milk r r 3 Mix th thc turkey tUle dressing gravy ravy and salt gait Pour into a shallow but buttered but but- leaking pan fl Mix the tho milk and potatoes es len a little soft s-ot spread over th the top of the tWo rest o of the mix mia ture Bake in a a. moderate oven for tor 25 23 minutes n s. s Serve in the tile dish in wl which ch baked VEGETABLE SALAD SERVING 4 1 CU cup diced cooked carrots 2 1 cup diced celer celery 2 1 2 2 s pup cup p. p diced cooked coked co- co ked peas 2 tablespoons finely chopped onions 2 1 t teaspoon salt 1 4 1 t teaspoon n pepper r 2 1 cup salad dressing Mix and chill chilI the ingredients sc Ye in cups cup 9 of lettuce leaves When Wilen there are e efto i i buttered wash off the tho butter with warm water Chill the tle vegetables and they will serve servo nicely in sala salads WINTER CONSERVE 2 2 z cups seeded eede soaked prunes 2 cups raisins 2 cups sugar 2 1 cup 4 1 cup lemon lemo juice orange ra jui juice juice- Cs' Cs 1 2 1 2 teaspoon salt 1 cup water ingredients ingredients- Let stanfor stand stan I Mi Mix all all' alithe the ing for ono one lour hour C Cook ok slowly and stir frequently until the conserve becomes becomes be be- comes s very ery thick It will vIli require lequire about 30 minutes to thicken Pour Into sterilized d Jars jar o or glass glasses s. s When cold cover with melted par paraffin CRANBERRY TARTS 1 2 1 C cups P flour 1 2 1 2 te teaspoon po n salt saU 2 1 cup fat 4 tablespoons cold wa wa water ter 1 cup cup cranberry sauce sauce 1 3 1 cup sugar 2 tablespoons flour sp ons l' l 2 tablespoons tablespoons tablespoons table table- spoons butter 1 of rot and Mix Mic the 1 2 1 cups flour our the salt Cut in iii ni tile tHe fat and slowly and slowly add add the water w t r mixing with a knife When a stiff dough ugh forms divide in fourths and androU roll each piece out but ut until until un ur- un- un til very thin Add portions ns' ns of the turn the cranberry mixture and d dough ugh over over three c corners style Pinch the edges together arid and and place upon a a. greased Pierce four holes in the top of ot each using the for a f fork rl Bake In a moderate moderate mod mod- erate crate oven for 15 minutes or until the tarts are and easily slip sUp from the from the pan To make the cranberry mixture mix the cranberry sauce sauce with the sugar and add the 2 tablespoons bt bf flour and the butter Mix well and slowly slowly- stirring constantly until until un un- un- un til tU the tIle mixture thickens Cool The Thebe be berry y mixture be be made be- be be before fore tho crust s so so that it will cool SUGGESTIONS FOR LEFTOVER THANKSGIVING FOODS Dampen a cloth place over the leftover fowl and store etore in the ice Ice- box Pour all leftover gravy and dressing dressing dressing dress dress- ing into pans pans- cover coyer and store stoe In Inthe inthe inthe the icebox Remove cranberry sauce saUce from serving dishes and store in In the iceboX icebox ice ice- boxy box boX In ma Ina a gla glass s or china chIna dish D Dampen celery an and lettu lettuce e and place in a cloth bag an place place- on the the- ice or in the c cold 1