This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
1 pint of cold cooked ham, chopped fine
1 pint of milk 1/2 pint of stale bread crumbs
Yolks of three eggs
Put the milk on to boil, add the bread crumbs, and stir until it thickens, then add the yolks of the eggs; take from the fire and add all the other ingredients, mix, stand away to cool, and it is ready to use.
1 four-pound chicken 1 pint of milk Yolks of three eggs 1 cup of bread crumbs
1 tablespoonful of chopped parsley 1 teaspoonful of salt 1/8 teaspoonful of cayenne
1/4 teaspoonful of grated nutmeg
Clean and draw the chicken as directed. Take the meat from the bones and chop very fine. (The bones and skin may be used for soup or stock.) Put the milk on to boil, add to it the bread crumbs, stir until it thickens, add the yolks of the eggs well beaten; take from the fire and add all the other ingredients, mix, and stand away to cool. Use the same as Ham Forcemeat.
1 pint of stale bread crumbs
2 tablespoonfuls of melted butter 1 teaspoonful of salt
1/4 teaspoonful of black pepper 1 tablespoonful of chopped parsley 1 teaspoonful of sweet marjoram
Mix the bread, salt, pepper, parsley and sweet marjoram together, then moisten with the melted butter, and it is ready to use.
Make same as preceding recipe, adding two teaspoonfuls of powdered sage.
This may be made the same as Bread Stuffing, omitting the sweet marjoram, and adding two large tablespoonfuls of chopped onion.
2 cups of mashed potatoes
(hot) 1 teaspoonful of onion juice 4 tablespoonfuls of cream 1/4 teaspoonful of black pepper
Yolks of two eggs
1 teaspoonful of salt
1 tablespoonful of chopped parsley 1 tablespoonful of butter