r 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.

TURKEY POT PIE

Place in a baking dish a layer of parboiled and diced potatoes. Season
with finely minced onion and parsley and green or red pepper, chopped
fine. Now add a layer of turkey meat. Repeat this until the dish is
full and then add a sauce made from

One cup of milk,
One cup of turkey stock,
Five tablespoons of flour.

Stir until flour is dissolved in the milk and stock and bring to a
boil. Season and then pour over the turkey in the baking dish. Cover
the top of the dish with lattice strips of pastry. Brush with milk or
water and bake forty-five minutes in a hot oven.

SOME SOUPS USING THE TURKEY STOCK

Made by simmering bones and carcass of turkey in sufficient water to
cover.

TURKEY SOUP, ITALIAN

Cook three ounces of macaroni in one quart of boiling water for twenty
minutes and then drain and blanch under running water. Place in a
saucepan and add

Two and one-half pints of turkey stock,
Two onions, cut fine,
Tiny bit of garlic.

Cook slowly for fifteen minutes and then serve with grated cheese.

MULLIGATAWNEY

Place four cupfuls of turkey stock in a saucepan and add

Three apples, chopped fine.
One carrot,
One small onion.

Bring to a boil and cook slowly until vegetables are soft and then
place three tablespoonfuls of shortening in saucepan and add one-half
cupful of flour. Stir until well browned and then add two cupfuls of
turkey stock. Cook for ten minutes and add to the soup. Bring to a
boil, then strain and season with

One level tablespoon of salt,
One and one-half teaspoons of paprika,
One-fourth teaspoon of nutmeg,
Three pints of turkey stock,
One-half cup of finely chopped celery,
One carrot diced,
Four tablespoons of washed rice.

Bring to a boil and cook for thirty-five minutes very slowly and then
season.

CABBAGE PUDDING

Chop one medium-sized head of cabbage fine and parboil until tender.
Then drain and place in a bowl and add

Two onions, grated,
One cup of left over cold meat, chopped fine.

Season well and then place a layer of the prepared cabbage in a baking
dish and then a layer of bread crumbs. Pour two cups of thick cream
sauce over all and place a thin layer of bread crumbs on top. Bake in
a moderate oven