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.

Poultry Stuffing

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

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.

Oyster Stuffing For Poultry

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

Stuffing For Pork

Three large 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.

Celery Stuffing

Substitute finely cut celery for chestnuts.

Stuffing For Geese And Ducks

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

Stuffing For Tomatoes, Green Peppers, Etc

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