Good Things to Eat as Suggested by Rufus

thick outer skin of the chestnuts, put 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. BREAD WITH CREAM CHEESE FILLING— For this use the steamed Boston brown bread and a potato loaf of white. Take the crust from the white loaf, using a sharp knife. Then instead of cutting crosswise cut in thin lengthwise pieces. Treat the brown loaf in the same way. Butter a slice of the white bread on one side and do the same with a brown slice. Put the two buttered sides together with a thin layer of fresh cream cheese between. Next butter the top of the brown slice of bread, spread again with cream cheese and lay a second slice of buttered white bread on top. Repeat until there are five layers, having the white last. Now with a 'sharp knife cut crosswise in thin slices. Sometimes the cream cheese filling can be varied with chopped pistachio nuts or olives, or it can be omitted entirely. In any case, it is delicate and appetizing.