meat, and fry the whole for fifteen
minutes longer. The stuffing is then ready for use.

~STUFFING FOR POULTRY~--Put two handfuls of rice into a saucepan of
water and parboil it, mix in ten or twelve chestnuts peeled or cut into
small slices, one pan full of pistachio nuts and one handful of
currants. Put the mixture in a saucepan with four ounces of butter, stir
it well over the fire until thoroughly incorporated, season with pepper
and salt and if liked a little ground cinnamon, and it is then ready for
use. This stuffing is used for turkeys and other birds or anything else
that is roasted whole.

~STUFFING FOR POULTRY GALANTINE~--Cut into squares three pounds of
cooked flesh of either ducks or fowls; peel and chop two hard boiled
eggs and one medium-size onion. Mix all of these together with three
breakfast cupfuls of stale breadcrumbs, three well beaten eggs and
one-half cupful of poultry fat that has been warmed; season to taste
with pepper, salt and sage. After the force meat has been spread in the
boned duck, or other bird, about one cupful of chopped jelly strewn over
it will be an improvement and will set in the force meat.

~STUFFING FOR RABBITS~--Peel two onions and boil, when they are tender
drain and mince them. Chop one-half pound pickled pork and few fine
herbs, stir them in with the onions, then stir in the yolks of two eggs
and add a sufficient quantity breadcrumbs to make it fairly consistent.
Season to taste with pepper and salt, using a very little of the latter
on account of the salt in the pork. Then stuffing is ready for use.

~STUFFING FOR A SUCKLING PIG AND 'POSSUM~--Put two tablespoonfuls of
finely chopped onions into a saucepan with one teaspoon of oil. Toss
them over the fire for five or six minutes, add eight ounces of rice
boiled in stock, an equal quantity of sausage meat, four or five ounces
of butter, a small quantity of minced parsley, and pepper and salt to
taste. Turn the mixture into a basin and add three eggs to make the
whole into a stiff paste. It is then ready for use.

~STUFFING FOR TURKEY (ROASTED)~--To one pound of sifted breadcrumbs add
one-half pound of butter, one pound of boiled and mashed potatoes and a
little summer savory rubbed to a fine powder, add sufficient eggs to
stiffen and season with salt, pepper and grated nutmeg. A little sausage
meat, grated ham and a few oysters or chopped mushrooms may be added;
they are a marked improvement, as are also a f