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Show M stuSiHel TIsanksgiving J: Bird GOOD stuffing for the Thanksgiving Thanks-giving bird is ot prime importance im-portance to the success of the yearly feast. It must, first of all, be well selected, a delicately flavored fla-vored stuffing for the roast chicken and turkey, a more strongly flavored fla-vored one for the roast goose or duck, writes Helen Robertson in the Cleveland Plain Dealer. Second, it must be perfectly seasoned. sea-soned. Not too strongly to overwhelm over-whelm the deliciousness of the bird, nor yet so bland in taste as to be uninteresting. . Third, it must be of the proper consistency, not too moist, nor yet too dry. And fourth, there must be enough. Bread being the usual foundation of the dressing, let us talk of it Bread Cut Into Small Cubes Makes Better Dressing. first. All kinds of breads may be used in the dressing providing the white bread predominates. Cold biscuits, pieces of corn bread, slices of toast, slices of whole wheat and of rye may all be used. Use part crust too, as well as the crumb. The bread should be dry and if part or all is lightly toasted, so much the better. And bread cut into small cubes makes better dressing than when crumbed. For the very large turkey, upward up-ward of eighteen or nineteen pounds, two and one - half to three pounds of bread will be needed for the dressing, while for the smaller bird of around ten pounds, one and three-fourths to two pounds of bread may be used. And for the smaller bird, one pound and under should be sufficient. Celery, oysters, mushrooms, chestnuts, the other, ingredients you will use are of course dependent upon your own personal tastes and upon the bird you are serving. Here is a basic recipe for dressing for the twelve to fifteen-pound bird. Bread Dressing. 8 qts. stale bread Sage to taste cubes 1 cup melted butter 2 tbsp. salt 2 cups chopped celery 1 tsp. pepper Cooked giblets 1 tbsp. chopped parsley Prepare bread, sprinkle with seasonings. sea-sonings. Pour over them melted butter and enough boiling water or stock from cooking giblets and neck to moisten. In adding butter and stock, toss the ingredients together lightly with a fork. Never press them together. If you like onion in dressing, saute one or two slices in a portion of the butter before adding it to the dressing. dress-ing. For oyster dressing omit giblets, add one pint of oysters cut in half and the oyster liquor, well strained. To make mushroom dressing saute one-half pound mushrooms, ' sliced, in a portion of the butter and mix with bread crumbs. In using the mushrooms celery may be omitted or a smaller amount used. Chestnut dressing is usually liked. To make it, prepare one-half pound chestnuts, chopping them rather fine. Mix with bread. Sausage dressing is another favorite. favor-ite. One-half pound is sufficient for this amount. Cook it over a low fire fifteen minutes before adding to the dressing. For the roast duck or goose you will find this rice and prune stuffing tasty: Brown three tablespoons of finely minced onion in two tablespoons butter. Add one cup well washed, drained rice. Let simmer until rice is slightly browned. Then add four cups soup stock or water in which bouillon cubes have been dissolved, eight or nine cooked prunes, pitted, and one teaspoon salt. Cook over a very low fire or over hot water until rice is tender. Season well. |