STUFFING FOR TURKEY (ROASTED)—­To one pound of sifted breadcrumbs add one-half pound of butter, one pound of boiled and mashed potatoes and a little summer savory rubbed to a fine powder, add sufficient eggs to stiffen and season with salt, pepper and grated nutmeg.  A little sausage meat, grated ham and a few oysters or chopped mushrooms may be added; they are a marked improvement, as are also a few walnuts roasted, chestnuts and filberts, and the same may also be served in the gravy with the bird.

STUFFING FOR VEAL—­Trim off the skin and mince fine one-fourth pound of beef suet.  Mix with it one cupful of bread crumbs, one tablespoonful of chopped parsley, two tablespoons of finely minced ham and the grated peel of a lemon.  Season the stuffing to taste with pepper and salt and bind it with one beaten egg.  It is then ready to use.

TRUFFLE AND CHESTNUT STUFFING—­Peel off the thick outer skin of the chestnuts, pat them into a saucepan with a bay leaf, a lump of salt, and plenty of coriander seeds.  Cover them with water, and boil until nearly tender.  Drain the chestnuts and peel off the inner skin, for every half pound of chestnuts, weighed after they are boiled and peeled, allow one-half pound of bacon, one-quarter pound of truffles, and the chestnuts all cut up into small pieces; season to taste with salt, pepper and spices and add a little each of powdered thyme and marjoram; toss the mixture for a few minutes longer over the fire and it is then ready for use.

TRUFFLE STUFFING FOR TURKEY—­Brush well one and one-half pounds of truffles, peel them, mince the peel very fine, cut the truffles into slices, put them all into a saucepan with one-quarter pound of minced fat bacon and any obtainable fat from the turkey.  Also a good size lump of butter, with salt and pepper to taste.  Cook for ten minutes and let it get cold before using.  A turkey should be stuffed with this three days before it is cooked, and truffle sauce should accompany it.

ENGLISH STUFFING—­First, take some stale bread (use your own judgment as to the quantity), and brown it in your oven.  Also one onion (red ones preferred), a quarter of a pound of fresh pork, or sausages, and run it through your meat grinder with a few stalks of celery; place it in a saucepan, in which a small lump of butter has been dissolved.  Beat one or two eggs in a pint of sweet milk.  Stir all ingredients well.  Place on the fire or in the oven and continue to stir, so as to see that the onions are cooked.  After you have this done set in a cool place; when the above articles are cold, place inside the turkey.  Your seasoning that you place in the turkey, or make your gravy with, is sufficient.  Roast it in the same way as you have done in the past.

LUNCH DISHES