CHOP SUEY Mrs. C. S. Junge
Cut tender, fresh, lean pork, chicken, veal or all of these into thin, inch squares and saute well in bacon fat. Have ready one-half as much in bulk of celery; cut in inch pieces and an onion; saute these in same fat. After this, saute mushrooms; put altogether and barely cover with hot water, chicken or veal broth. Add Chinese potatoes and sprouted barley, if they can be procured; add one tablespoonful of molasses; one teaspoonful of salt; one teaspoonful of Chinese Soy; a dash of pepper and put in cooker for three hours or more.
CHOP SUEY Mrs. W. F. Barnard
One pound pork from shoulder; one pound veal from leg; fry one-half hour in a little fat. When brown, add a little water and cook ten minutes, and add one cup celery cut up; one onion, cut up. When nearly done, sprinkle with flour enough to thicken, add two tablespoonfuls of molasses. Serve with rice.
CHESTNUT STUFFING Mrs. S. E. Baumgardner
Shell and blanch four cupfuls French chestnuts; cook in boiling salted water until tender; put through a ricer; season with salt, pepper and a little nutmeg; two tablespoonfuls butter and one-half cupful of cream. Add this to your regular bread mixture for stuffing fowl.
CHESTNUT STUFFING
Shell and blanch French chestnuts, there should be two cups. Cook in boiling salted water until soft. Drain, mash and pass through a potato ricer; add one-four cup butter; one teaspoonful salt; one-eighth teaspoonful pepper; a few grains nutmeg and one-half cup cream. Melt one-fourth cup butter, pour over one cup soft bread crumbs; mix well; combine mixtures and use as filling for turkey, capon or guinea chicken.
OYSTER DRESSING FOR FOWLS Mrs. W. S. Kiskaddon
For an eight or ten-pound turkey cut the brown crust from slices of stale bread until you have as much as the inside of a pound loaf. Put into a suitable dish and pour tepid water over it; take up a handful at the time and squeeze it hard and dry with both hands, placing it as you go along in another dish; now when all is pressed dry, toss it all up lightly through your fingers; now add pepper and salt—about a tablespoonful—also powdered summer savory and sage, and one pint of oysters drained and slightly chopped. For geese and ducks the dressing may be made the same.