Chestnut Stuffing For Poultry

One pint fine bread crumbs, 1 pint shelled and boiled French chestnuts chopped fine, salt, pepper and chopped parsley to season, 1/2 cup melted butter.

Oyster Stuffing For Poultry

Substitute small raw oysters, picked and washed, for chestnuts in above recipe.

Celery Stuffing

Substitute finely-cut celery for chestnuts.

Stuffing For Tomatoes, Green Peppers, Etc

One cup dry bread crumbs, 1/3 teaspoon salt, 1/4 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.

Lamb And Veal Stuffing

Three cups stale bread crumbs, 3 onions chopped fine, 1 teaspoon salt, 1/2 teaspoon white pepper, 2 tablespoons chopped parsley, 1/2 cup melted butter or suet.

Stuffing For Pork

Three 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.

Sage Stuffing For Geese And Ducks

Two chopped onions, 2 cups mashed potatoes, 1 cup bread crumbs, salt, pepper and powdered sage to taste.

Poultry Stuffing

One quart stale bread crumbs, salt, pepper and powdered thyme to season highly, 1/2 cup melted butter.

Bread Stuffing For Meat Or Poultry

Soak 1 quart stale bread (in pieces) in cold water and squeeze dry; season with 1 teaspoon salt, 1/8 teaspoon pepper, 1 teaspoon ginger, 1/4 teaspoon poultry seasoning and 1/2 teaspoon onion; add 2 tablespoons fat drippings, melted; mix thoroughly; add an egg, slightly beaten; add heart, liver and tender parts of gizzard chopped fine and partially boiled.

Turkey Stuffing - St. James

Chop together the liver of the turkey and 1 small onion; stir these in a saucepan over the fire, but do not brown, for about"10 minutes; then mix the contents into a pound of sausage meat; when thoroughly mixed, add about 2 dozen whole chestnuts which have been shelled, blanched and cooked until tender in boiling, salted water.

Dumplings For Stews

One and one-half cups flour, 3 teaspoons baking powder, 2 tablespoons butter, cut through with a fork, 1/2 teaspoon salt and enough milk to make soft dough; drop small spoons into boiling stew; water just to the top of the meat; cover tightly and let boil slowly undisturbed for 15 minutes. Do not place dumplings on top of each other.