Turkey Dressing, No. 1

Bread, 1/2 loaf, Milk, 2 cups,

Pecans, or English walnuts, 1/2 cup, Butter, 2 tablespoons,

Onion juice, 1 tablespoon, Celery, 1 stalk, Worcestershire, 1 tablespoon, Salt and pepper.

Cut the crust from the bread, and soak the bread in the milk 1 hour. Use as much of the milk as the bread will take up.

Melt the butter, and add it and the seasoning to the dressing. Chop the nuts and the celery, and mix the whole well together.

Turkey Dressing, No. 2. German

Baker's bread, 1/2 loaf,

Milk, 2 cups,

Butter, 1 tablespoon,

Eggs, 2,

Sugar, 1 tablespoon,

Dried currants, 3 tablespoons,

Sweet almonds, 12, cut fine,

Citron, salt, pepper.

Take half a loaf of baker's bread and remove the crust. Soak in a cup of milk. Squeeze the bread out, stir in stock, if you have it, also a tablespoon of butter, 2 or 3 eggs, 3 tablespoons of dried currants, about 2 dozen sweet almonds which have been pounded, or cut very fine, and also some finely cut citron. Season to taste with salt and pepper.