Oyster Stuffing

2 cups oysters 1 teaspoon salt 1/4 teaspoon pepper

2 cups dry bread-crumbs 1/4 cup fat

Mix the oysters well with the bread-crumbs and seasoning, and add the melted fat.

Pineapple-Nut Stuffing

4 cups stale bread, 1/2 inch cubes 3/4 cup celery, finely chopped 3/4 cup pineapple, small pieces 1/2 cup walnuts, chopped fine

1 teaspoon paprika

1 pimiento Dash cayenne 1 1/2 teaspoons salt 1/4 cup butter

2 eggs

Combine bread, celery, walnuts, pineapple, pimiento, and seasoning. Melt butter, remove from heat, stir in unbeaten eggs, add to bread mixture. Toss lightly. Use as stuffing for turkey, chicken, duck, veal roll, lamb chops or pork chops. Substitute crisp bacon cut in small pieces for nuts, reduce salt one-third and add grated onion, or substitute red or green bell pepper for pimiento.

Sausage Stuffing

1/2 pound sausage-meat

2 cups dried bread-crumbs

Salt and pepper

1 tablespoon onion-juice 1 tablespoon minced parsley

Mix sausage and crumbs, then add seasonings.

Mushroom Stuffing

3 cups stale bread-crumbs 6 tablespoons butter or other fat 1/2 cup chopped mushrooms

2 teaspoons salt

1/2 teaspoon powdered thyme

1 teaspoon minced parsley

Mix ingredients in the order given.

Rice Stuffing

1 cup milk

1 cup soft bread-crumbs

1 chopped onion

1 tablespoon butter or other fat Salt and pepper

4 cups cold boiled rice

1/2 pound sausage

Sage

Parsley

Sweet herbs

Pour the milk over the crumbs. Cook the onion in the fat until brown, then add the rice, the soaked crumbs, the sausage, and seasonings to taste.

Chestnut Stuffing

No. 1.

1 quart chestnuts 3 tablespoons butter

1 tablespoon salt 1/2 teaspoon pepper

Shell and blanch chestnuts and boil one-half hour in water enough to cover them, then drain. Do not chop or mash them. Add to them the butter, salt and pepper.

No. 2.

1 quart chestnuts

1/4 cup bread-crumbs

2 tablespoons butter or other fat

2 tablespoons cream Salt and pepper Onion-juice, if desired

Shell and blanch the chestnuts and cook in boiling water until tender. While they are still hot, rub them through a coarse sieve or colander. Add other ingredients in order given.

Raisin-Nut Stuffing

2 cups stale bread crumbs 1/3 cup butter, melted 1/2 cup chopped seeded raisins

1/2 cup broken walnut meats

1 teaspoon salt

1/8 teaspoon pepper

1/2 teaspoon sage

Mix ingredients together lightly with fork. Yield: 2 1/2 cups stuffing.

Wild Rice And Mushroom Stuffing

1/3 cup chopped onion

1/4 cup butter

1 cup chopped mushrooms

1/4 pound sausage meat 3 cups boiled wild rice 1 teaspoon salt

Saute onion in 2 tablespoons butter 5 minutes, or until lightly browned, and remove from pan; add remaining 2 tablespoons butter and mushrooms, and cook 5 minutes, then remove from pan. Fry sausage meat until lightly browned, stirring constantly; remove from heat and stir in onion and mushrooms; add wild rice and salt, mixing lightly. This makes a light goose stuffing. Yields 5 cups stuffing or enough for 1 (10 lb.) goose.