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 butter or suet.

Stuffing For Pork

Two onions parboiled and chopped, two cups fine bread crumbs, two tablespoons powdered sage, two tablespoons melted butter or pork fat. Salt and pepper to taste.

Stuffing For Geese And Ducks

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

Chestnut Filling For Turkey

Roast about 30 chestnuts; peel, removing inner husk also. Take ten of these with the liver and pound well; add a little minced parsley, a sliver of onion, salt and pepper, the yolks of 2 eggs. Put this into the crop and sew up. Fry until half done 5 or 6 links of small sausage and cut into inch lengths; add a cup of bread crumbs (more if turkey is large), a large spoonful of butter, pepper and salt; then add remaining chestnuts whole, and fill the body. Mrs. Rose Church.