Potato Stuffing
| DIRECTIONS | INGREDIENTS | For 4½ to 5-lb. Chicken or Duck | For 8 to 10-lb. Turkey | |||
| 1. Cook slowly 5 minutes |  | finely cut ONION | | ¼ cup | | ⅓ cup |
| finely diced CELERY | 1 cup | 1½ cups | ||||
| in hot SHORTENING | 2 tablesp. | 3 tablesp. | ||||
| 2. Remove from heat; add | | PET MILK | | ⅔ cup | | 1 cup |
| well-beaten EGG | 1 | 2 | ||||
| SALT | 1¼ teasp. | 1¾ teasp. | ||||
| powdered SAGE | 1 teasp. | 1½ teasp. | ||||
| PEPPER | few grains | ⅛ teasp. | ||||
| 3. Add and mix well | | finely diced, cooked POTATOES | | 2 cups | | 3 cups |
| soft BREAD CRUMBS | 2 cups | 3 cups |
4. Spoon lightly into cavity of poultry. Sew cavity together or secure with toothpicks laced with string.
5. Bake as directed in chart on opposite page.
Note: For 3½-lb. guinea hen, use ½ of the recipe for 4½ to 5-lb. chicken; for 12 to 14-lb. turkey, double the recipe for 8 to 10-lb. turkey.
| HOLIDAY MEAL |
| SURE TO PLEASE |
| Roast Chicken or Duck |
| Potato Stuffing[6] |
| Giblet Gravy |
| Cauliflower with Egg Sauce[6] |
| Cranberry Sauce |
| Celery |
| Ice Cream with Pineapple Date Bars[6] |
| [6] Recipes are in this book |