Cracker Stuffing

3 cups cracker crumbs 7/8 cup melted butter.

1 cups boiling water Salt and pepper.

Poultry seasoning or sage.

Add water to butter and pour over crackers to which seasonings have been added.

New England Stuffing

1 small stale baker's loaf.

Hot water.

1/3 cup fat salt pork l egg.

Salt and pepper.


Remove outside crusts from bread. Cut bread in slices and toast until delicately browned; then put in chopping bowl and chop while adding hot water to moisten. Add pork finely chopped, egg well beaten and seasonings to taste.

Fall River Stuffing

Put turkey giblets in saucepan and cover with one quart cold water. Place on range and heat gradually until boiling point is reached; then let simmer until giblets are tender. The liver will cook in less time than the heart and gizzard, and should be removed as soon as done. Split and spread sixteen common crackers with butter, allowing one-half tablespoonful to each half-cracker. Pour over crackers two and three-fourths cupfuls of stock in which giblets were cooked. As soon as crackers have absorbed stock, add giblets chopped and seasoned with salt and pepper. Summer savory, sage or marjoram may be added as desired.

Swedish Stuffing

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

1 teaspoon salt.

1/8 teaspoon pepper.

1/2 teaspoon sage.

1/2 cup English walnut meats.

Mix ingredients in the order given; raisins should be cut in pieces and nut meats broken in pieces.

Bread And Celery Stuffing

3 1/2 cups baker's stale bread crumbs 1 cup boiling water 1 tablespoon poultry seasoning.

1 1/2 teaspoons salt teaspoon pepper cup finely cut celery 1/2 cup melted butter.

Pour water over bread and let stand twenty minutes; then squeeze out all the water that is possible. Add remaining ingredients and mix thoroughly.

Oyster Stuffing

1 1/2 cups stale bread crumbs 1 1/2 cups cracker crumbs 1/2 cup melted butter 1 pint oysters.

cup oyster liquor 2 1/2 teaspoons salt 1/2 teaspoon pepper teaspoon mace.

Mix bread and cracker crumbs and add melted butter, oysters washed and bearded, oyster liquor and seasonings. To beard oysters remove and discard tough muscles.

Sausage Stuffing (For Turkey)

1 small onion.

2 tablespoons butter 1/2 pound sausage meat.

4 dozen French chestnuts 2 teaspoons salt.

teaspoon pepper.

1/8 teaspoon powdered thyme.

2 teaspoons parsley, finely chopped 2 ounces fresh bread crumbs.

Finely chop onion and cook in butter three minutes; then add sausage meat and cook five minutes. Boil chestnuts and mash one-half. Add to first mixture with remaining ingredients, and when thoroughly blended add whole chestnuts.

Potato Stuffing

2 cups hot mashed potato 2 cups cracker crumbs 1/3 cup melted butter 1/3 cup sausage fat Giblets .

Hot water Salt and pepper Sage.

Mix first four ingredients in the order given. Add one-half cup giblets, cooked and finely chopped. Moisten with hot water and add seasonings to taste.