Stuffings
Veal Stuffing.—3 cups stale bread crumbs, 3 onions chopped fine, 1 teaspoon salt, ½ teaspoon white pepper, 2 tablespoons chopped parsley, ½ cup melted butter or suet.
Poultry Stuffing.—1 quart stale bread crumbs, salt, pepper, and dried thyme to season highly, ½ cup melted butter.
Chestnut Stuffing for Poultry.—1 pint fine bread crumbs, 1 pint shelled and boiled French chestnuts chopped fine, salt, pepper, and chopped parsley to season, ½ cup melted butter.
Oyster Stuffing for Poultry.—Substitute small raw oysters, picked and washed, for chestnuts in foregoing receipt.
Celery Stuffing.—Substitute finely cut celery for chestnuts.
Stuffing for Pork.—3 large onions parboiled and chopped, 2 cups fine bread crumbs, 2 tablespoons powdered sage, 2 tablespoons melted butter or pork fat, salt and pepper to taste.
Stuffing for Geese and Ducks.—2 chopped onions, 2 cups mashed potato, 1 cup bread crumbs, salt, pepper, and powdered sage to taste.
Stuffing for Tomatoes, Green Peppers, etc.—1 cup dry bread crumbs, ⅓ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon onion juice, 1 tablespoon chopped parsley, 2 tablespoons melted butter. Hominy, rice, or other cooked cereal may take the place of crumbs.
(Decorative Design)