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Show PAP1R BAGGING THE SCRAPS. Beware the fast after r day of out of-the-ordinary feasting. Abrupt tran sltlons are bad alike for body and mind. Is it traditional in your famllv to have a lordly roast turkey on family feast days. If they were in the turkey season?- Then the remains of th bird, either in patties or croquets will help you keep from fasting after the first dinner of the new year. But there is another shape for the remains re-mains one which I have not so far seen in print. Pick up the meat, free it of skin, bone and gristle, cut in bits, not too fine, and pack a layer of It neatly at the bottom of a buttered paper bag mould Dot with bits of stuffing if any remains, also gravy from the dish made gravy is too heavy. Cover the meat layer with a layer of cranberry sauce and put meat on that, also seasoning. Repeat till all the meat and sauce are used. If the bulk Is scant, put In a middle layer of toasted bread crumbs. Cover th'e top layer of cranberries with crumbs rather thickly. Slip the mould Inside another bag and cook about eight minutes. Serve either hot or cold. Excellent for luncheon or tea. Most likely the baron ot beef was but half eaten. Cut the best of It into neat slices half an inch thick, two inches wide and four inches long. Dip them in melted butter, roll In a little salted flour, sprinkle lightly with vinegar or lemon juice and let them 6tand an hour Ir. a warm place, keeping them well covered. Make a good crust, shortening it with suet or drippings :f possible, and putting in a little more salt than for pastry.-Roll pastry.-Roll It a quarter-Inch thick and line with it a mould, either tin or paper bag, of sufficient size. The mould must be well-greased, and if made from a bag, clipped extra-tight at the corners. Lay upon the bottom slices of meat, letting them lap a little, shingle-wise. Cover this layer with thin sliced onions, sliced and peeled white potatoes and the sliced yolk of a very hard-boiled egg. Season very lightly with salt and peeper, then put on another layer cf meat. Bread crumbs or slips of crust may alternate with the vegetables or take their place. Whatever Is used do not overfill over-fill the mould. Put a layer of crust in strips on top, or else a thick coating coat-ing of crumbs. Pour over melted butter, but-ter, enough to season veil, and an equal quantity of tomato catsup or tomatoes stewed to . pulp. If you like a lattice crust or a solid one, put in the butter and tomatoes before adding it. Pour in a tablespoonful of boiling water also, pu on the top, set the mould in a very well-greased bag and cook thirty-five to fifty minutes, min-utes, according to size. The snippets and trimmings of the roast, minced fine or ground, mixed well through mashed potato and cooked in a greased bag, either in one big cake or many smaller ones, provide excellent supper fare. Ten minutes of baking is enough. If the rice and meat pudding is for children, leave out the pepper and catsup. By making the mixture stiffer, leaving out part of the milk and adding a little flour, you can shape it into balls, dip them in egg and bread crumbs and bake Inside a thickly-greased bag to a light brown. Shredded wheat biscuit, crumbled fine, make the basis of a very good nursery pudding. . Take two cups of crumbs, two cups finely chopped apple, ap-ple, half a cup of butter creamed with one cup of sugar, half a cup of raisins rai-sins well-floured, half a cup of flour sifted with one teaspoonful baking-powder, baking-powder, and one cup sweet milk added add-ed to two well-beaten eggs. Put in a pinch of salt, beat all well together, pour into a mould which Is very well-greased, well-greased, set the mould Inside a bag and bake very slowly for an hour and a half. Here Is a sort of rice pudding without with-out eggs, entirely possible to the paper bag. Wash very well a Bcant half-cup of rice, mix it with a cup of seeded raisins cut in half, a cup of Bugar, a teaspoonful of butter and a large cup of milk. Put all in a very well-buttered bag, ceal and cook slowly for an hour and a half. (Copyrighted, 1911, by the Associated Literary Press.) |