Show THE WAY TO STUFF 1 CHICKENS OR TURKEYS TURKEY Here are arc recipes for the stuffing for tor I chickens or turkeys turlie'S I flushed tl ono Mix together ether four foul cups of or hot mashed potato a teaspoon each of ot salt and onion Juice a tablespoon each a h of or parsley pars pars- ley Icy choJI chopped d. d and bu butter er four tour tablespoons tablespoons table table- spoons of or cream rea and and anda a quarter er of ot a teaspoon of or black pepper Then mix In fn the yolks of ot two eggs This is al also uso used for or ducks and geese gecse of the tame tamo varlet varlet- S Sweet Set et l Stuffing Muffing S Bake half haIr a t. t dozen sweet potatoes and when th they that j are tender peel them and press them through a colander Arid a n 1 I 1 11 t r ro table r f b utter o sl uv o H VI or two of ot cooking oil Then Thon add milk enough to make mako the consistency of r soft oft dough and anti pepper and mid salt With AVIth O Oysters O Drain t twenty five oysters oOsten freed from Crom I shell hell and grit an and mix with a tablespoon tablespoon tablespoon table table- I spoon of ot butter incited a n tablespoon of chopped pa parsley a teaspoon each of ot sweet marjoram and salt and pep pep to taste Then add a quart of at fine tine i ma made e from the t Inside sido C of the I loaf loat of oC stale bread When hen melted thoroughly thoroughly thoroughly thor thor- this I ir roa ready r to use uso Sometimes Sometimes Some- Some times limos the o oysters are chopped before being mixed with stith the other ingredients Sage nr ln lold 2 Have read ready enough bread crumbs soaked in III water er and amI then thon squeezed d dry to fill OIl th the cavity Then o odd d two onions chopped fine Inc and fried Cried until tender but not brown in fat a little minced fat salt MIlt pork orl two or three tablet tablespoons poona of 01 chopped chopp parsley eight sage leaves crumbled fine one ounce of or drippings or butter huttel one ono beaten o egg ogg S and salt anti and In pf pepper Mix thoroughly hl Sausage Stuffing Mashed flashed white while potatoes ma may be bc mixed with half haH s ts much cool cooked sausage meat and then thon seasoned to taste rite Tho sausage meat Is Iso PO o highly 11 flavored ored 0 that no i t seasoning will probably bo ho needed Dr Dry bread crumbs soaked In water and then squeezed dry r mav maJ bo ho used with the sausage e meat Instead of ot the tho potato It If desired Giblet Stuffing Crumb enough h dr dry breadcrumbs to fill the tho cavity then brown them in butter butter butter but but- ter or drippings 8 Add Add a grated onion the giblets s of or the turkey boiled and ancl i chopped flue fine Inc salt nH thyme and min minced l parsley to to ta taste te tc I Stuffing Mako a broad bread stuffing as for lor giblets and add arid a n few ew mushrooms chopped sparsely and parsley onion or chives cho pepper and salt Fait to taste Tali limb Crumb stale stalo bread to the amount of or two quarts amid toss loss It Into a 1 bowl howl Add two tablespoons of or halt ono tea tear teaspoon spoon of ot pepper two tablespoons of or powdered red summer Ra or savory two tablespoons tablespoons table table- spoons frosty finely minced 1 parsley ono tablespoon poon of ot powdered sage BUKO Do not Have o some Home butter butter but hut use tho the coarse coal herbs I ter warm but it not melted incited to the lie point where it runs Mix 1 this lightly through the crumbs and fill the cavity of at you OU turlee turkey Cla Chestnut Stuffing Fort Forty chestnuts four ounces choppe suet suet two tablespoons bre breadcrumb ono one t chopped parsley nut nutmeg nutmeg nutt t meg two two pickled led walnuts one t tea teaI teaspoon a aI I spoon chopp chopped tJ olives oll one olle onion four fou mu mushrooms seasoning stock Slit Slit- bake o. o peel anti and coarsely chop time the chest chestnuts chestnuts chestnuts nuts add tho the other moisten moisten mois ten with a stock all and us use Another delicious chestnut stuffing 15 is made mado as follows Slit and blanch thirty chestnuts peel and cook coole tit till tender in well hell seasoned stock drain I chop finely arid and mix with three ounces I I I chopped fried bacon or ham and pound till smooth adding cJ two tablespoons of of t butter hutter and three tablespoons of ot brown sauce Season Seaton to taste an and use uso as ns required Hero here Is another sort To two cups cupsI of soft bread crumbs add add a t. like amount of ot shelled and boiled Lolled French chestnuts chopped fine salt alt pepper and chopped parsley to n te and half a a. cup of or sweet eel fat of or somo omo kind hind This stakes makes adry a adry dry dressing If It a violet moist on one is t re required 10 o- o qui red add a n little hot wat water e a a. |