The quantity of liquid, if any, must be determined by the purpose the dressing is to be used for and the dryness of the ingredients. As a rule, dressings are better without eggs.

Dressings may sometimes be put over the top of suitable meat pies for the crust.

They may also be put into the bottom of a well oiled tin or pudding dish with slices of or minced nut meat or mashed legumes on top, baked and inverted on a platter or chop tray for serving; garnished with halves of nut meats, accompanied of course with a suitable gravy.

Whole pine nuts, or broken nuts of different kinds may sometimes be used in stuffings.

Simple Dressing

Dip slices of stale bread into salted hot water quickly. Lay them in a baking tin and sprinkle delicately with powdered leaf sage or savory. When a sufficient number of layers is prepared, sprinkle with crumbs and a little more water if necessary. Bake in a quick oven about 20 m., or until browned over the top. Serve on a platter with some ragout over it.

Or, bake in a pudding dish and send to the table to be served with the meat dish with gravy.

Savory Dressing

Crumbs, egg or not, butter or oil, parsley, thyme, sage, summer savory, onion juice and salt.

Danish Dressing

3 large tart apples, chopped

1 cup cooked rice

3 chopped onions

1/2 cup dry bread crumbs

1 cup English currants a very little thyme, sage or salt [savory a little melted butter hot water if necessary

Onion and Parsley Stuffing

3 cups stale bread crumbs 2 tablespns. chopped parsley

3 onions chopped fine 2 or 3 tablespns. oil or melted butter

A few sage leaves may be substituted for the parsley for a sage and onion stuffing.

Celery Stuffing

Equal parts bread crumbs and finely-sliced celery, salt and butter.

Nut and Raisin Dressing

To bread crumbs, melted butter, thyme, sage, grated onion and salt, add a few seeded raisins and chopped English walnuts.

Vegetable Stuffing

1/2 cup each mashed green peas, onions in oil, stewed celery, stewed carrot and finely-sliced raw celery, salt, 1 or 2 eggs.

Chestnut Stuffing

Mashed boiled chestnuts, salt, butter or a little heavy cream.

Black Walnut and Potato Stuffing

1 qt. mashed potato 1/2 - 1 cup chopped black walnut meats

2-3 tablespns. grated onion 1 1/4 teaspn. salt