cups of bread crumbs,
pinch of salt and pepper, a few drops of onion juice, one tablespoon of
chopped parsley, and lastly one well-beaten egg. Mix all on stove in
skillet, remove from fire and stuff fowl.

BREAD DRESSING FOR FOWL

In a fryer on the stove heat two tablespoons of drippings or fat, drop
in one-half onion cut fine, brown lightly and add one-quarter loaf of
stale baker's bread (which has previously been soaked in cold water and
then thoroughly squeezed out). Cook until it leaves the sides of the
fryer, stirring occasionally. If too dry add a little soup stock. Remove
from the fire, put in a bowl, season with salt, pepper, ginger, and
finely chopped parsley, add a small lump of fat, break in one whole egg,
mix well and fill the fowl with it.

MEAT DRESSING FOR POULTRY

If you cannot buy sausage meat at your butcher's have him chop some for
you, adding a little fat. Also mix in some veal with the beef while
chopping. Season with salt, pepper, nutmeg or thyme. Grate in a piece of
celery root and a piece of garlic about the size of a bean, add a small
onion, a minced tomato, a quarter of a loaf of stale bread; also grated,
and mix up the whole with one egg. If you prefer, you may soak the
bread, press out every drop of water and dry in a heated spider with
fat.

POTATO STUFFING

Add two cups of hot, mashed Irish or sweet potatoes to bread stuffing.
Mix well and stuff in goose, stuffed veal or lamb breast, or in beef
casings, cleaned and dressed.

CHESTNUT STUFFING

Shell and blanch two cups of chestnuts. Cook in boiling salted water
until tender. Drain and force through a colander or a potato ricer. Add
one-fourth cup of melted chicken fat, one-fourth teaspoon of pepper,
three-fourths of a teaspoon of salt, one cup of grated bread crumbs, and
enough soup stock to moisten.

RAISIN STUFFING

Take three cups of stale bread crumbs; add one-half a cup of melted
chicken fat, one cup of seeded raisins cut in small pieces, one teaspoon
of salt and one-fourth teaspoon of white pepper. Mix thoroughly.

*VEGETABLES*

All vegetables should be thoroughly cleansed just before being put on to
cook.

Green vegetables; such as cabbage, cauliflower and Brussels sprouts,
should be soaked heads down in salted cold water, to which a few spoons
of vinegar may be added.

To secure the best results all vegetables except beans, that is the
dried beans, should be put in boiling water and the water mu