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 above recipe.

CELERY STUFFING

Substitute finely cut celery for chestnuts.

STUFFING FOR TOMATOES, GREEN PEPPERS, ETC.

One cup dry bread crumbs, one-third teaspoonful salt, one-quarter teaspoonful pepper, one teaspoonful onion juice, one tablespoonful chopped parsley, two tablespoonfuls melted butter. Hominy, rice, or other cooked cereal may take the place of crumbs.

LAMB AND VEAL STUFFING

Three cups stale bread crumbs, three onions chopped fine, one teaspoonful salt, one-half teaspoonful white pepper, two tablespoonfuls chopped parsley, one-half cup melted butter or suet.

STUFFING FOR PORK

Three large onions parboiled and chopped, two cups fine bread crumbs, two tablespoonfuls powdered sage, two tablespoonfuls melted butter, or pork fat, salt and pepper to taste.

SAGE STUFFING FOR GEESE AND DUCKS

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

POULTRY STUFFING

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