Using Up the Cold Meats

[Welland Telegraph December 24, 1941]

By Betsy Newman

Cold sliced turkey (or whatever meat you served for your Big Dinner) tastes almost better next day or two days after than it did at the special dinner. You have time really to get its delicious flavor without all the excitement.

Today’s Menu
Cold Turkey or Other Meat
Orange Glazed Sweet Potatoes
Carrot Sticks     Canned Corn
Cranberry Chiffon Pie     Coffee

Orange Glazed Sweet Potatoes
6 sweet potatoes, boiled
1 cup of brown sugar
1/4 cup of flour
1/4 teaspoon of salt
1 1/2 cups of orange juice
1 cup of water
1 tablespoon of orange rind
4 tablespoons of butter

Peel and slice potatoes lengthwise place in shallow pan. Combine sugar, flour and salt and slowly add liquids, then add grated rind and butter and cook until slightly thickened. Pour over potatoes and bake at 350 deg F for 35 to40 minutes. Pineapple juice may be substituted for the orange juice. This serves 6 or 8, so for 4, halve recipe.

Cranberry Chiffon Pie
1 cup of canned or fresh cranberry sauce
2-3 cup of sugar
1/2 teaspoon of salt
1/4 cup of cold water
1 tablespoon of plain gelatin
1 tablespoon of lemon juice
1/2 cup of whipping cream
4 eggs

Place cranberry sauce, 1/2 the sugar and beaten egg yolks in double boiler, beat until mixed and cook over hot water for about 8 minutes, stirring constantly. Add gelatin softened in cold water, salt and lemon juice. Cool until it begins to congeal. Beat egg whites until stiff, gradually beat in remaining sugar and fold into cranberry mixture. Fill baked pastry shell and chill. Top with sweetened whipped cream before serving.