(Eeither of the following two recipes will conserve bread, usually the foundation of stuffings).

Stuffings For Turkeys (Turkish Stuffing)

1 Cup Rice.

1 Dozen French Chestnuts 1/4 Cup Shortening 1/8 Ounce Almonds.

1/4 Teaspoon each of Salt, Paprika and Ground Cinnamon.

Wash the rice and cook until half done in boiling, salted water; drain, add the entire ingredients, the chestnuts, which have been cooked and cut into small pieces, the almonds blanched and chopped.

Turkey Stuffing

(St. James)

Chop together the liver of the turkey and one small onion; stir these in a sauce pan over the fire, but do not brown, for about ten minutes; then mix the contents into a pound of sausage meat. When thoroughly mixed, add about two dozen whole chestnuts which have been shelled, blanched and cooked until tender in boiling, salted water.

Roast Goose Or Duck. Stuffing

Four onions, four apples, four leaves each of sage and thyme; fry these in two tablespoons of fat till brown; add boiled rice until of a desired stiffness. Season with salt, pepper and cayenne.

Lamb And Veal Stuffing

Three cups stale bread crumbs, three onions chopped fine, one teaspoon salt, one-half teaspoon white pepper, two tablespoons chopped parsley, one-half cup melted suet.

Poultry Stuffing

One quart stale bread crumbs, salt, pepper, and powdered thyme to season highly, one-half cup melted butter substitute.

Chestnut Stuffing For Poultry

One pint fine bread crumbs, one pint shelled and boiled French chestnuts chopped fine, salt, pepper and chopped parsley to season, one-half cup melted butter substitute.

Oyster Stuffing For Poultry

Substitute small raw oysters, picked and washed, for chestnuts in above recipe.

Celery Stuffing

Substitute finely cut celery for chestnuts.

Stuffing For Tomatoes, Green Peppers, Etc

One cup dry bread crumbs, one-third teaspoonful salt, one-quarter teaspoon pepper, one teaspoon onion juice, one tablespoon chopped parsley, two tablespoons melted butter substitute. Hominy, rice, or other cooked cereal may take the place of crumbs.

Stuffing For Pork

Three large onions parboiled and chopped, two cups fine bread crumbs, two tablespoons powdered sage, two tablespoons melted butter substitute, or pork fat, salt and pepper to taste.

Sage Stuffing For Geese And Ducks

Two chopped onions, two cups mashed potatoes, one cup bread crumbs, salt, pepper, and powdered sage to taste.

Poultry, Fish Or Mock Duck Stuffing

2 Cupfuls Cooked Oats (cold)

2 Cupfuls Dry Crumbs (Cornmeal, Bread Crumbs especially good)

1 Tablespoonful Minced Onion.

1 Teaspoon Salt 1/2 Teaspoon Pepper.

1 Tablespoon Sage 1/2 Tablespoon Savory 1/2 Cupful Fat Mix well and use for stuffing.