Plain Dressing. — Take slices of stale bread (do not remove the crusts) dip it in cold water, and clioj) in the tray; season with salt and pepper, and for ^ loaf of bread soften a teacup of butter and stir into the bread; add a beaten raw egg✪ Plain Dressing and stir that in well. Fill the cavity in the fish or meat, but do not crowd it in; sew up, or wind the meat with a string, and when done, this will be light and crumbly — not pasty, as when made with hot water, nor hard, as when. stuffed into the fish or fowl. This is excellent for fish, poul- try, game, etc. Poultry Stuffing.— Take a loaf of light bread, chop fine; add a little melted butter, or cream, and 2 eggs. Some savory summer celery leaves improve it often, with warm water and milk✪ Poultry Stuffing. Various Stuffings.— For fowls a variety may be had by adding to the i^lain dressing, dates, stoned raisins, chopped celery, etc. A little ingenuity will devise many varieties. POULTKY 151 Oyster Stuffing. — Take a small loaf of baker's bread, remove the crust, and crumb the bread very fine; pour on hot water enough to moisten it, and cover it tight. Chop 1 large onion and a qt, of oysters, take ^ cup of melted butter, 1 teaspoon of powdered sage, and salt to taste. Mix all together, and if the oyster liquor does not make it moist enough, add a little more hot water✪ Oyster Stuffing. Chestnut Stuffing — Blanch, boil, and mash, 12 large chestnuts. Cook the liver of the fowl, mince it fine, and add the yolks of 2 eggs, 1 teaspoon each of salt and minced onion, 1 tablespoon chopped ham, 2 tablespoons grated bread, a little lemon juice✪ Chestnut Stuffing and white pepper; mix all with the mashed chestnuts^ and use for stuffing. The chestnut is said to have come originally from Lydia. It has been used for food from very ancient times. It attains a great age. As a food it is the least oily of all the nuts, and the easiest of digestion. It contains 15 per cent, of sugar, and a large proportion of starch. They can be preserved so as to keep good for years. The tree called horse=chestnut is altogether different and its fruit is not suitable to eat. chestnut. BOILED CHICKEN — Pluck, singe, wash, and bone them, fill with any dressing liked; do not crowd in the dressing; sew up, and boil gently for an hour or more. To prevent the skin from breaking, roll each one up in a separate cloth. For salads, and cold sliced chicken, they may be boiled in a kettle with the v/ater slightly salted, and without the dressing. Boil until the meat will start from the bones, and let them get entirely cold before cutting for salads; then they can be skinned and all the meat served in a much nicer manner than when the bones are taken out before cooling. CHICKEN FRICASSEE— Take 2 young chickens, cut them up, put them in a stew-pan, merely cover with cold water, cover with the pan, and stew until tender; then season with salt and pepper, and 2 tablespoons of butter, A little celery can be added if liked. Add 2 tablespoons of flour, wet with a little milk or water, and the well beaten yolks of 2 eggs✪ Chicken Fricassee, which are mixed with a little of the cooled gravy, before being added; bring all to a boil, and then put the chicken on a warm plate, and pour on part of the gravy, sending the balance to the table in a boat. If old fowls are used, they will need longer stewing than chicken— 3 or 4 hours being none too much.

AI-modernized reading of the original text

Plain Dressing. — Take slices of stale bread (do not remove the crusts) dip it in cold water, and chop in the tray; season with salt and pepper, and for ^ loaf of bread soften a teacup of butter and stir into the bread; add a beaten raw egg and stir that in well. Fill the cavity in the fish or meat, but do not crowd it in; sew up, or wind the meat with a string, and when done, this will be light and crumbly — not pasty, as when made with hot water, nor hard, as when. stuffed into the fish or fowl. This is excellent for fish, poultry, game, etc. Poultry Stuffing.— Take a loaf of light bread, chop fine; add a little melted butter, or cream, and 2 eggs. Some savory summer celery leaves improve it often, with warm water and milk. Various Stuffings.— For fowls a variety may be had by adding to the plain dressing, dates, stoned raisins, chopped celery, etc. A little ingenuity will devise many varieties. Oyster Stuffing. — Take a small loaf of baker's bread, remove the crust, and crumb the bread very fine; pour on hot water enough to moisten it, and cover it tight. Chop 1 large onion and a qt, of oysters, take ^ cup of melted butter, 1 teaspoon of powdered sage, and salt to taste. Mix all together, and if the oyster liquor does not make it moist enough, add a little more hot water. Chestnut Stuffing — Blanch, boil, and mash, 12 large chestnuts. Cook the liver of the fowl, mince it fine, and add the yolks of 2 eggs, 1 teaspoon each of salt and minced onion, 1 tablespoon chopped ham, 2 tablespoons grated bread, a little lemon juice and white pepper; mix all with the mashed chestnuts^ and use for stuffing. The chestnut is said to have come originally from Lydia. It has been used for food from very ancient times. It attains a great age. As a food it is the least oily of all the nuts, and the easiest of digestion. It contains 15 per cent, of sugar, and a large proportion of starch. They can be preserved so as to keep good for years. The tree called horse-chestnut is altogether different and its fruit is not suitable to eat. chestnut. BOILED CHICKEN — Pluck, singe, wash, and bone them, fill with any dressing liked; do not crowd in the dressing; sew up, and boil gently for an hour or more. To prevent the skin from breaking, roll each one up in a separate cloth. For salads, and cold sliced chicken, they may be boiled in a kettle with the water slightly salted, and without the dressing. Boil until the meat will start from the bones, and let them get entirely cold before cutting for salads; then they can be skinned and all the meat served in a much nicer manner than when the bones are taken out before cooling. CHICKEN FRICASSEE— Take 2 young chickens, cut them up, put them in a stew-pan, merely cover with cold water, cover with the pan, and stew until tender; then season with salt and pepper, and 2 tablespoons of butter, A little celery can be added if liked. Add 2 tablespoons of flour, wet with a little milk or water, and the well beaten yolks of 2 eggs, which are mixed with a little of the cooled gravy, before being added; bring all to a boil, and then put the chicken on a warm plate, and pour on part of the gravy, sending the balance to the table in a boat. If old fowls are used, they will need longer stewing than chicken— 3 or 4 hours being none too much.

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Plain DressingPoultry StuffingOyster StuffingChestnut StuffingChicken Fricassee

The household cook book