Place the remains of a cold turkey, dressing and gravy, in a pot, and cover with cold water. Simmer gently for 4 hrs., and let stand until the next day. Skim off the fat, and take out all bits of bones. Put the soup on to heat until at boiling point, and thicken slightly with flour stirred into a cup of cream, and season to taste. Pick off all the meat from the bones, put it back in the soup, boil up, and serve. - Mrs. E. D. Kelley, Win-netka, 111.

Variation I

Take the turkey bones and cook for 1 hr. in water enough to cover them, then stir in a little dressing and a beaten egg. Take from the fire, and when the water has ceased boiling add a little butter, thin with scalding milk, and season to taste. - Mrs. George Hayes, 758 S. State St., Chicago, 111.

Turkey Or Goose Soup

Take any left-over poultry, break the carcass in pieces, removing all stuffing. Put into kettle with remnants of the meat; cover with cold water, bring slowly to the boiling point, and let simmer 4 or more hrs.; add 1 sliced onion and 1/4 cup celery, diced, and 1/4 cup carrot, sliced; let boil 1/2 hr longer. Strain, remove fat, add 1/2 cup stuffing to every qt. of soup Season, and serve hot with dumplings. Barley or green kern, or cereals may be added. - Mrs. F. F. Hackett, 2112 Prairie Ave., Chicago, 111.