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
½ cup dry bread crumbs
1 cup English currants
a very little thyme, sage or savory
salt
a little melted butter
hot water if necessary
=Onion and Parsley Stuffing=
3 cups stale bread crumbs
3 onions chopped fine
2 tablespns. chopped parsley
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=
½ 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
½-1 cup chopped black walnut meats
2-3 tablespns. grated onion
1¼ teaspn. salt
Beat.