STUFFING FOR FOWLS—­Trim off the crusts from two pounds of bread, put the crumbs into a basin of cold water, soak it for five minutes then turn it onto a sieve and drain well, pressing out the water with a plate.  When nearly dry cut the bread into small squares and season it well with powdered sage, salt and pepper.  Warm one breakfast cupful of butter, beat in an egg and three teacupfuls of warm water and pour it over the bread, stirring it lightly, but not mashing it.  Allow it to soak for ten minutes and the stuffing will then be ready to serve.

STUFFING FOR GOOSE—­Roast fifty chestnuts, using care not to let them burn, remove the inner and outer peels and chop them fine.  Chop the goose’s liver, put it in a saucepan with one-half tablespoonful of chopped parsley, shallots, chives, and a little garlic and about two ounces of butter, fry them for a few minutes, then put in the chopped chestnuts with one pound of sausage meat, and fry the whole for fifteen minutes longer.  The stuffing is then ready for use.

STUFFING FOR POULTRY—­Put two handfuls of rice into a saucepan of water and parboil it, mix in ten or twelve chestnuts peeled or cut into small slices, one pan full of pistachio nuts and one handful of currants.  Put the mixture in a saucepan with four ounces of butter, stir it well over the fire until thoroughly incorporated, season with pepper and salt and if liked a little ground cinnamon, and it is then ready for use.  This stuffing is used for turkeys and other birds or anything else that is roasted whole.

STUFFING FOR POULTRY GALANTINE—­Cut into squares three pounds of cooked flesh of either ducks or fowls; peel and chop two hard boiled eggs and one medium-size onion.  Mix all of these together with three breakfast cupfuls of stale breadcrumbs, three well beaten eggs and one-half cupful of poultry fat that has been warmed; season to taste with pepper, salt and sage.  After the force meat has been spread in the boned duck, or other bird, about one cupful of chopped jelly strewn over it will be an improvement and will set in the force meat.

STUFFING FOR RABBITS—­Peel two onions and boil, when they are tender drain and mince them.  Chop one-half pound pickled pork and few fine herbs, stir them in with the onions, then stir in the yolks of two eggs and add a sufficient quantity breadcrumbs to make it fairly consistent.  Season to taste with pepper and salt, using a very little of the latter on account of the salt in the pork.  Then stuffing is ready for use.

STUFFING FOR A SUCKLING PIG AND ’POSSUM—­Put two tablespoonfuls of finely chopped onions into a saucepan with one teaspoon of oil.  Toss them over the fire for five or six minutes, add eight ounces of rice boiled in stock, an equal quantity of sausage meat, four or five ounces of butter, a small quantity of minced parsley, and pepper and salt to taste.  Turn the mixture into a basin and add three eggs to make the whole into a stiff paste.  It is then ready for use.