The Toronto Cook Book

Four cups grated bread crumbs, one cup of milk, one teaspoon chopped parsley, one and a half teaspoons chopped onion, half a teaspoon summer savory, one tablespoon salt, three tablespoons butter, two eggs, half a teaspoon pepper, half teaspoon thyme; pour the milk on the bread crumbs, and cover tightly for two hours; then add the rest of the ingredients, omitting the onion if objectionable. The Toronto Cook Book Filling for Fowl Take two cups bread crumbs, two tablespoons of butter, half a tablespoon chopped parsley, one and a half teaspoons salt, half a teaspoon of pepper, thirty-five oysters. Rub the butter into the bread crumbs; add the seasoning; put in the oysters last, leaving them whole. This is a very tasty filling. Potato Filling for Goose Take seven potatoes, three-quarters teaspoon of pepper, one and a quarter teaspoons of sage, one tablespoon salt, two tablespoons butter, two tablespoons of onion juice. Pare and boil potatoes, then mash fine; add the seasoning and mix all together thoroughly. Filling for Roast Capon Three cups of dried stale bread crumbs, three and a half tablespoons of butter; cut into bits; two teaspoons of salt, half a teaspoon thyme, one teaspoon of parsley and threequarters cup of mushrooms chopped fine. American Filling for Goose and Duck Three pints of bread crumbs, six ounces of butter, one teaspoon each of sage, black pepper, salt, one chopped onion. Chestnut Filling Shell and blanch forty chestnuts and boil three-quarters of an hour in water enough to cover them; drain. Do not chop them; add to them three tablespoons of butter, one tablespoon salt and half teaspoon pepper. Mix and place in the turkey. Potato and Onion Stuffing Here is an English dish you ought to love. I do; and I don't care for turkey or chicken without it, either. It is potato and onion stuffing. Boil nearly two quarts of onions and when nearly done add about six or seven potatoes and boil together. When done mash. Chop onions very fine, chop very fine a large piece of all fat pork, mix with hot onions and potatoes until melted, season with sage or poultry dressing, salt, roll fine three crackers and mix all together. Stuff bird and bake a little in the pan with the bird. It is fine with bread and butter for an easy supper. Meats, Fowl, Entrees, Gravies and Fillings 307 Plain Filling for Fowls One cup dried bread crumbs, three-quarters cup of milk, one teaspoon salt, one-quarter teaspoon pepper, one tablespoon onion, one and a half tablespoons of butter; add the seasoning and butter to the crumbs, and beat well into the milk. Celery Filling for Boiled Turkey Take half a head of celery, one quart of bread crumbs, two eggs, two tablespoons of salt, two of butter, one-half teaspoon of pepper. Chop the celery fine, and add the other ingredients, after rubbing the butter into the crumbs. Sausage Filling Mix one half pound of sausage meat with an equal quantity of bread crumbs. Season with one tablespoon each of onion juice and minced parsley, a little salt and pepper. PRESERVING AND ' CANNING Rules for Preserving A cheesecloth bag is the best for straining jelly. Jelly should not at any stage be put in a metal vessel. For every pint of strained juice allow a pound of sugar, or cup for cup. Granulated sugar should always be used for jellies.