72. Left-over poultry of any kind is too valuable to be wasted, but even
if this were not so there are so many practical ways in which such
left-overs may be used to advantage that it would be the height of
extravagance not to utilize them. The bones that remain from roast fowl
after carving are especially good for soup making, as they will yield
quite a quantity of flavor when they are thoroughly cooked. If
sufficient meat remains on the carcass to permit of slicing, such meat
may be served cold. However, if merely small pieces are left or if fried
or broiled poultry remains, it will be advisable to make some other use
of these left-overs. It is often possible for the ingenious housewife to
add other foods to them so as to increase the quantity and thus make
them serve more. For example, a small quantity of pork or veal may be
satisfactorily used with chicken, as may also pieces of hard-cooked
eggs, celery, mushrooms, etc. In fact, salads may be made by combining
such ingredients and salad dressings. To show the use of left-overs
still further, there are here given a number of recipes that may well
be used.
73. Chicken Salad.--A common way in which to utilize left-over chicken
is in chicken salad. Such salad may be served to advantage for luncheons
and other light meals.