Melt the butter in a saucepan. When brown, add to it the rye-bread crumbs and mix well. Then add the sliced onion, chopped turkey, potato, salt, and pepper. Cook for a short time on top of the stove, stirring frequently to prevent burning. Pour the milk over the whole, and place the pan in the oven or on the back of the stove. Cook slowly until the milk is reduced and the hash is sufficiently dry to serve. Serve on buttered toast.

77. CHICKEN WITH RICE.--Left-over chicken may be readily combined with rice to make a nutritious dish. To prepare chicken with rice, add to left-over gravy any left-over cold chicken cut into small pieces. If there is not enough gravy to cover the meat, add sufficient white sauce; if no gravy remains, use white sauce entirely. Heat the chicken in the gravy or the sauce to the boiling point. Then heap a mound of fresh steamed or boiled rice in the center of a deep platter or a vegetable dish and pour the chicken and sauce over it. Serve hot.

78. Baked Poultry With Rice.--A casserole or a baking dish serves as a good utensil in which to prepare a left-over dish of any kind of poultry, because it permits vegetables to be added and cooked thoroughly. Baked poultry with rice is a dish that may be prepared in such a utensil.

Line a casserole or a baking dish with a thick layer of fresh steamed or boiled rice. Fill the center with chopped cold poultry, which may be chicken, turkey, duck, or goose. Add peas, chopped carrots, potato, and a few slices of onion in any desirable proportion. Over this pour sufficient left-over gravy or white sauce to cover well. First, steam thoroughly; then uncover the utensil and bake slowly until the vegetables are cooked and the entire mixture is well heated. Serve from the casserole or baking dish.

SERVING AND CARVING POULTRY

79. Poultry of any kind should always be served on a platter or in a dish that has been heated in the oven or by running hot water over it. After placing the cooked bird on the platter or the dish from which it is to be served, it should be taken to the dining room and placed before the person who is to serve. If it is roasted, it will require carving. If not, the pieces may be served as they are desired by the individuals at the table. Poultry having both dark and white meat is usually served according to the taste of each individual at the table. If no preference is stated, however, a small portion of each kind of meat is generally served.

80. The carving of broiled or roast chicken, turkey, duck, or goose may be done in the kitchen, but having the whole bird brought to the table and carved there adds considerably to a meal. Carving is usually done by the head of the family, but in a family in which there are boys each one should be taught to carve properly, so that he may do the carving in the absence of another person.