Chestnut Stuffing

Shell and blanch fifty French chestnuts or two quarts of American chestnuts. To do this, split each nut with a knife; put on in cold water, bring to the boiling point and boil one minute. Drain, add a little butter (about 2 table-spoonfuls), stir and shake over the fire, then remove the shells and skins together. Chop the nuts fine, add 3 tablespoonfuls butter, one tablespoonful salt, 1/2 teaspoon-ful pepper, 1 tablespoonful of minced parsley, 1/2 tea-spoonful of powdered thyme and a cupful of stale whole wheat bread crumbs. Add water for moistening if necessary.

Bread Stuffing

2 cupfuls soft bread crumbs 1/4 cupful any good cooking fat 3/4 teaspoonful salt 1/4 teaspoonful pepper

1 tablespoonful finely-minced onion 1 teaspoonful finely-minced parsley or 1/2 teaspoonful dry parsley, if convenient

Combine the ingredients and moisten to a paste with hot water. To vary this dressing add a half cupful of minced white celery leaves or stock, or moisten it with half a cupful of sifted canned tomato. Sage, thyme, or poultry seasoning may be added to taste, or a little finely-minced, left-over, cooked bacon or sausage may be added.

Prune Stuffing

1/2 cupful unsweetened cooked prunes cut into bits

1 cupful English walnut or hickory nut meats

2 cupfuls soft bread crumbs 1 teaspoonful salt

1/8 teaspoonful pepper 1 tablespoonful onion, minced fine

Boiling water to moisten 1/2 teaspoonful curry powder 1/4 teaspoonful savory 1/4 teaspoonful thyme

1/4 teaspoonful marjoram

2 tablespoonfuls butter, melted

Potato And Walnut Stuffing: For Goose

3 cupfuls fresh mashed potato 1 onion grated 3/4 cupful walnut meats 1/4 teaspoonful pepper

1 teaspoonful poultry seasoning 1 1/2 teaspoonfuls salt 1 tablespoonful butter 1/4 cupful milk 1 egg

Mix in the order given and use at once.

Peanut Stuffing For Duck

2 cupfuls whole wheat bread crumbs 1 cupful peanuts, chopped Salt and pepper

3 tablespoonfuls melted peanut butter 1/2 teaspoonful onion juice Few grains paprika Hot cream to moisten

Mix the ingredients in the order given.

Malaga Stuffing

2 1/2 cupfuls soft bread crumbs 3 tablespoonfuls melted butter or oleomargarine 1/4 teaspoonful salt 1/8 teaspoonful pepper

1 egg (if desired)

1 cupful halved and seeded

Malaga Grapes Boiling Water To Moisten

Combine the ingredients in the order given, making the stuffing rather moist.