Use very stale bread crumbs for sutffing. Put four cups of coarse bread crumbs into a bowl and pour on one cup boiling water. Let absorb for half an hour. Squeeze out any excess water, leaving moist but not soppy breadcrumbs. Beat one egg and add together with half a cup of melted fat. Mix together one cup chopped celery, one chopped onion and minced parsley. Combine this with the bread-crumb mixture and stuff poultry. This amount will fill a six-pound bird.
1/2 bunch celery
2 tablespoons salt
1/2 teaspoon pepper
1 quart stale bread crumbs
Chop the celery. Mix the celery with the salt and pepper and add the slightly beaten eggs.
Melt the fat or butter and add the bread crumbs. Combine the two mixtures and use to stuff chickens preferably.
1 pint oysters
2 cups dry bread crumbs
1/4 cup butter or fat Salt and pepper
Mix all the ingredients together and add to the melted butter. Chestnut Stuffing
1 quart large chestnuts
2 tablespoons butter
2 cups bread crumbs
Onion juice Chopped parsley Turkey liver, chopped 2 tablespoons cream
Shell and blanch the chestnuts and cook in boiling water until tender. While hot, press through a ricer or chop fine. Add the other ingredients and mix all well together.
5 sour apples
1 cup bread crumbs
1/2 teaspoon salt Pepper reel, core and quarter the apples and stew until half done. Mix with the rest of the ingredients and stuff into the bird and roast.