CHESTNUT STUFFING FOR POULTRY
One pint fine bread crumbs, one pint shelled and boiled French chestnuts chopped fine, salt, pepper, and chopped parsley to season, one-half cup melted butter.
OYSTER STUFFING FOR POULTRY
Substitute small raw oysters, picked and washed, for chestnuts in above recipe.
CELERY STUFFING
Substitute finely cut celery for chestnuts.
STUFFING FOR TOMATOES, GREEN PEPPERS, ETC.
One cup dry bread crumbs, one-third teaspoonful salt, one-quarter teaspoonful pepper, one teaspoonful onion juice, one tablespoonful chopped parsley, two tablespoonfuls melted butter. Hominy, rice, or other cooked cereal may take the place of crumbs.
