The quantity of liquid, if any, must be determined by the purpose the dressing is to be used for and the dryness of the ingredients. As a rule, dressings are better without eggs.
They may also be put into the bottom of a well oiled tin or pudding dish with slices of or minced nut meat or mashed legumes on top, baked and inverted on a platter or chop tray for serving; garnished with halves of nut meats, accompanied of course with a suitable gravy.
Whole pine nuts, or broken nuts of different kinds may sometimes be used in stuffings.
Dip slices of stale bread into salted hot water quickly. Lay them in a baking tin and sprinkle delicately with powdered leaf sage or savory. When a sufficient number of layers is prepared, sprinkle with crumbs and a little more water if necessary. Bake in a quick oven about 20 m., or until browned over the top. Serve on a platter with some ragout over it.
Or, bake in a pudding dish and send to the table to be served with the meat dish with gravy.
1 cup cooked rice
3 chopped onions
1/2 cup dry bread crumbs
1 cup English currants a very little thyme, sage or salt [savory a little melted butter hot water if necessary
3 cups stale bread crumbs 2 tablespns. chopped parsley
3 onions chopped fine 2 or 3 tablespns. oil or melted butter
A few sage leaves may be substituted for the parsley for a sage and onion stuffing.
Equal parts bread crumbs and finely-sliced celery, salt and butter.
1 qt. mashed potato 1/2 - 1 cup chopped black walnut meats
2-3 tablespns. grated onion 1 1/4 teaspn. salt