=Veal Stuffing.=—3 cups stale bread crumbs, 3 onions chopped fine, 1
teaspoon salt, ½ teaspoon white pepper, 2 tablespoons chopped parsley,
½ cup melted butter or suet.
=Poultry Stuffing.=—1 quart stale bread crumbs, salt, pepper, and
dried thyme to season highly, ½ cup melted butter.
=Chestnut Stuffing for Poultry.=—1 pint fine bread crumbs, 1 pint
shelled and boiled French chestnuts chopped fine, salt, pepper, and
chopped parsley to season, ½ cup melted butter.
=Oyster Stuffing for Poultry.=—Substitute small raw oysters, picked
and washed, for chestnuts in foregoing receipt.
=Celery Stuffing.=—Substitute finely cut celery for chestnuts.
=Stuffing for Pork.=—3 large onions parboiled and chopped, 2 cups fine
bread crumbs, 2 tablespoons powdered sage, 2 tablespoons melted butter
or pork fat, salt and pepper to taste.
=Stuffing for Geese and Ducks.=—2 chopped onions, 2 cups mashed
potato, 1 cup bread crumbs, salt, pepper, and powdered sage to taste.
=Stuffing for Tomatoes, Green Peppers, etc.=—1 cup dry bread crumbs, ⅓
teaspoon salt, ¼ teaspoon pepper, 1 teaspoon onion juice, 1 tablespoon
chopped parsley, 2 tablespoons melted butter. Hominy, rice, or other
cooked cereal may take the place of crumbs.
[Illustration: (Decorative Design)]