Sausage Meat Stuffing

Sausage meat, 1 cup. Bread crumbs, 1 cup. Chopped onion, 2 teaspoons.

Grated lemon rind, 1 teaspoon. Minced lamb, 1/4 cup. Salt and pepper.

Egg yolk, 1.

Mix all together with slightly beaten egg to bind. May be used as stuffing for mutton or game.

Celery Stuffing

Celery, 3 large stalks. Melted butter, 2 tablespoons. Bread crumbs, 2 tablespoons. Paprika.

Salt and pepper.

Chopped parsley, 2 teaspoons.

Onion juice.

Egg, 1.

Powdered herbs, 1 teaspoon.

Wash celery and cook till tender. Chop fine and mix with re-maining ingredients. Mix well and use for poultry stuffing.

Chestnut Stuffing (1)

Chestnuts, 40.

Suet, 4 ounces.

Bread crumbs, 2 tablespoons.

Chopped parsley, 1 tablespoon.

Nutmeg.

Chopped olives, 1 teaspoon.

Onion, 1.

Mushrooms, 4.

Salt and pepper.

Stock.

Slit, bake, peel and chop chestnuts, add finely chopped suet, crumbs, seasoning, parsley, olives, chopped onion and mushrooms and moisten all with a little stock.

Chestnut Stuffing (2)

Chestnuts, 30.

Stock.

Bacon or ham, 3 ounces.

Butter, 2 tablespoons. Brown sauce, 3 tablespoons. Salt and pepper.

Slit and blanch chestnuts and boil till tender in a little stock, drain, chop fine and mix with bacon or ham, chopped fine. Add butter and brown sauce and pound all till smooth. Season to taste.

Apple Stuffing

Tart apples, 3. Onion, 1. Celery, 1 stalk. Parsley, 1 teaspoon. Bread crumbs, 11/2 cups.

Butter, 1 heaping tablespoon. Sugar, 1 teaspoon. Pepper and salt. Sage, 1 teaspoon. Cream, 1 gill.

Pare and core apples and put through meat grinder with onion, celery and parsley. Mix all together with bread crumbs, add butter and seasoning. Moisten all with cream. Use for stuffing for goose and turkey.

Onion Stuffing

Bread crumbs, 1 cup. Melted butter, 1 tablespoon. Sage, a pinch.

Spanish onions, 2. Egg yolk, 1. Pepper and salt.

Paprika.

Parboil onions for 10 minutes in boiling salted water, drain and chop. Add to crumbs with butter, sage and seasoning. Bind to-gether with beaten yolk. Use for roast pork stuffing.

Oyster Stuffing

Bread crumbs, 1 1/2 cups. Chopped parsley, 1 tablespoon. Butter, 3 tablespoons. Onion, 1.

Salt and pepper. Chopped celery, 1 tablespoon. Egg, 1. Oysters, 3 dozen.

Milk.

Mix all well together, chopping onion and oysters coarsely and beating egg before adding. Use milk enough to moisten well.

Prune Stuffing

Prunes, 1/4 pound. Rice, 1 cup.

Salt, 1 teaspoon. Chestnuts, 12.

Soak prunes over night in cold water, drain, cover with boiling water and simmer till tender. Wash rice, add prune juice and enough water to make 3 cups of liquid in all, season with salt and cook about 20 minutes, or until rice is tender. Add prunes, stoned and cut in pieces, and chestnuts blanched and cut in pieces. Use as stuffing for goose.

Mushroom Stuffing

Mushrooms, 1/4 pound. Butter, 2 tablespoons. Onion, 1. Bacon, 2 ounces.

Lemon juice.

Bread crumbs, 1/4 pound.

Egg yolks, 2.

Salt and pepper.

Peel, trim, and drop fresh mushrooms into cold water. Put into saucepan with tiny bit of water, add butter, lemon juice, onion, and bacon, chopped. Cook very gently until tender, strain, chop fine and add to bread crumbs, add yolks of eggs, and mushroom liquor to moisten, not too wet. Season well.