o tablespoons of maple sugar,
Four tablespoons of syrup,
Three-quarters cup of cornmeal.

Cook until it is a thick cornmeal mush, then let cool. Spread very
thin on well-greased baking sheet; brush with melted shortening
and bake in a hot oven. In the days of long ago these bannocks were
usually baked before the open fire.

The feature of the dinner, three large turkeys, were cooked until
golden brown and juicy tender. Nigh about the coming of the first
of October, grandma gives strict orders that every morsel of bread
crumbs, even though it is just the war bread, be saved. For you know
lots of bread crumbs are needed for the fish cakes and then filling
of the birds. This stale bread is thoroughly dried out and then put
through the food chopper, then sifted. The coarse crumbs are used for
filling the turkey.

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