One-quarter cup of finely minced celery leaves,
Minced giblets,
One onion, minced fine,
One teaspoon of salt,
One teaspoon of poultry seasoning,
Four tablespoons of shortening.
Cook gently until onions are soft and then cool. Fill into squab and then sew up with darning needle and stout string. Rub with shortening and dust with cornflour. Place in a hot oven and bake, basting with boiling water.
When the back is well browned reduce the heat and turn the bird on its back and let brown slowly, allowing fifty-five minutes for cooking the squab. Filling may be placed in chicken or guinea if desired.
TENNESSEE TURKEY HASH
Cut sufficient turkey in one-half inch blocks to measure two cupfuls. Now add