Stuffing For Baked Fish

1 cup broken bread

1 tablespoon minced onion

2 tablespoons butter

1 teaspoon chopped parsley teaspoon salt saltspoon pepper

1 egg

Soak the bread and press out the water; brown the onion in the butter; add it with the seasoning to the crumbs; then add the egg.

Oyster Stuffing

15 oysters

tablespoon chopped parsley

teaspoon sweet marjoram

2 cups broken bread

2 tablespoons melted butter

Salt and pepper

Wash the oysters; drain them; mix thoroughly with the other ingredients and use.

Bread Stuffing

2 tablespoons butter 1 onion

3 cups broken bread

1 teaspoon salt

teaspoon black pepper

1 tablespoon chopped parsley

1 teaspoon sweet marjoram

Slice the onion and cook it in the butter; mix thoroughly with the other ingredients and use. If onion is not liked, omit it and merely melt the butter before mixing.

Potato Stuffing

2 cups hot boiled potatoes tablespoon onion juice 1 teaspoon salt teaspoon black pepper

1 tablespoon chopped parsley 1 tablespoon butter 5 tablespoons cream Yolks of 2 eggs

Mash the potatoes; mix thoroughly with the other ingredients and use. Be sure that the potatoes are well drained and mealy, or the stuffing will be soggy.


Save any scraps or pieces of fat; cut into half-inch cubes; put in a pan and cover with cold water. Place in a moderate oven or on the back of the stove and cook slowly until the scraps are all brown and the water evaporated; cool slightly; strain and set away to cool.

Several slices of raw potato put with the fat will aid in the clarifying.

All kinds of fats are good for drippings except mutton fat, turkey fat and fat from smoked meats.

German Suetine

Cut the suet into small pieces and cover with water. Let it soak for about a day, changing the water once. Drain it and put in an iron kettle with a half cup of skim milk to every pound of suet. Cook slowly until all sound of boiling ceases; cool slightly and pour off.

This fat has no unpleasant taste or odor and in many recipes may be substituted for all or part of the butter. It is also useful in frying.

Prepared Bread Crumbs

Break stale bread into small pieces; place these with whatever crumbs you have upon a tin plate in a moderate oven. When brown and crisp, roll them fine or run them through a meat chopper and put them away until needed in a covered glass jar.

Cracker crumbs may be prepared in the same way.


1 cup sugar 1 tablespoon water

1 cup boiling water

Melt the sugar with the tablespoon of water over the fire and stir until it becomes a dark brown; add the boiling water; boil for one minute; bottle and use to color sauces, soups, custards, etc.