⅛ teaspoon pepper
¼ cup cream
1 cup cracker crumbs
Shell and blanch chestnuts. Cook in boiling salted water until soft. Drain and mash, using a potato ricer. Add one-half the butter, salt, pepper, and cream. Melt remaining butter, mix with cracker crumbs, then combine mixtures.
Oyster Stuffing
3 cups stale bread crumbs
½ cup melted butter
Salt and pepper
Few drops onion juice
1 pint oysters