Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-11-04
RECIPES FOR STUFFING

Some persons call ii dressing, others call
1t forcemeat. but the good, old-fashioned
folks who do not put on fads or frills call
1t stuffing
Please give me some more stufing
papa says the small boy at the dinner
table. as he looks askance at his mother
at the other end of the table. And it is
more" that many grown-up boys would
ask for If they once had taste of stuff
fling as it can be made with a little care.
Garnishngs. toe. add much to the ap-
pearance and taste of many meats and
fish, but they are carelessly made by
many cooks: or. frequently, left out alto
gether. Almost any meat is the better
for tasty garnish. and especially adapta-
BILE to many Varieties-at different times of
course-is beefsteak Mushrooms, selected
with care, make one of the most palatable
additions to steak.
Mushroom Garnshing.-Cut up about a
dozen mushrooms into a pan with almost
a pint of wine sauce madeira preferably
and cook them for five or six minutes when
they are ready for use.
Garnish Of Carrots.-After blanchlng in
boiling water some tender carrots, Scrape
off the skin and cut them into even shapes.
Drain and drop them into some chicken
consomme with a little salt. pepper and
sugar and boil them until they are done.
Pour off most of the consomme, glaze
the carrots and serve the meat
Fried Bread CroutOns.-Cut all of the
crust from q loaf of bread and cut the
inside into squares of about three-quar-
tiers of an inch. Put a lump of butter or
lard into pan and after 1t has boiled
drop in the bread and turn it over and
over until it is an even brown. Drain
the squares and they are ready for use.
Poached Eggs in Soup.-Break some eggs
separately into n cup and pour them into
a pan of boiling water into which has
been added two tablespoonfuls OF sugar
and some salt. Let them remain In the
water for three minutes. When they are
done, remove them and plunge them into
cold water After a minute, pare them off
even and round and drop them INTO the
tureen with the soup.
Garnish of Tomatoes six tomatoes
into pan and pour over them sufficient
gravy to cover them. Lay them fiat on
the bottom of the pan. Cook them slowly
for half an hour, turning them over care
fully so as to have them done through.
Put a little butter and flower into the
gravy and season 1t; then let it boil. take
out the tomatoes and they ready to
serve. Tomatoes are used with many sorts
of meat garnSh.
Chestnut Stuffing.-The following Is
stufiing especially for turkey. Select fif-
teen large chestnuts and boil them in water
until they are very tender; then remove
the skins and shells and pound them in
mortar until they are paste. Str a half
pound of bread crumbs into four ounces
of Suet (beef Suet for choice. add salt and
pepper and little lemon juice to taste.
Mix into this pound of the chestnut
paste and the stuffing is ready to use.
Potato Stuffing.-Cut some raw. peeled
potatoes into tiny squares. rinse with cold
water and drain; then put them into
pan with two ounces OF butter. some chop
ped onion, two tablespoonful of chopped
parsley, salt and pepper to taste; cover the
pan and keep shaking the potatoes until
they are almost done. then add an equal
quantity of liver chopped very fine. Stir
the whole few minutes before serving.
Giblet StuffIng.-Boil the giblets with
enough water them to cover them
until they are tender. Salt and pepper
should be added before boiling. When they
are done, chop the giblets fine and put
them in a frying pan over the fire with
about four ounces of butter. two heaping
cupfuls of stale breadcrumbs and season.
ing of salt and pepper. Stir all of the
ingredients together until they are light
brown, add wineglass of sherry and the
stuffing is ready to be used. Save the
water in which the giblets were boiled
for gravy; 1t makes the best gravy to
serve with turkey.
Chicken Stuffing for Chicken.-One of the
fastest stuffings for chicken is one made
from the heart, liver and gizZard of the
fowl. Boil them and chop them fine and
season to taste: then mix them up with
boiled rice into which has been worked
little butter and the stuffng is ready.
Stuffing for Goose.-Select from forty to
fifty chestnuts according to size OF the
goose and roast them: then remove the
Put the goose's liver. chopped fine, into
a pan with little pinch of parsley. chives
and garlic and about two ounces OF but
ter After they have fried for few min
utes add the chestnuts and almost pound
of sausage meat. Fry the whole for If
teen minutes more. when the stufiing Is
ready.
To Stuff veal-Mince very fine one-fourth
pound of suet and mix 1t with cupfui
of breadcrumbs. tablespoonful of finely
chopped parsley, two tablespoonful OF
minced ham and the grated peeling from
a half lemon. After seasoning the stuf-
fing to taste mix 1t with one beaten egg
and it is ready to be used.
Veal Stuffing.-This stuff1ng is used with
boiled turkey and is wholesome and tasty
and trife unusual. To half-pound veal
without fat chopped fine with little
beef suet, some oysters, a couple of an
chovies, add cupful of breadcrumbs mixed
with the beaten yolks of two eggs.
few herbs add flavor When the BIRD -
ready to boil the above stuffing is put into
the crop.