Evening star. [volume] (Washington, D.C.) 1854-1972, 1920-12-17

! astiness and never goes to waste.
There are many kinds. which vary
| greatly in their ingredients. Follow
ng are some of the best of them:
| Oyster and Nut Dressing-After re-
| moving the crust from eight slices of
| stale bread. soak the bread in cold
water until it is soft. then squeeze
It as dry as possible. Put into pan
| .hree spoonfuls of minced onion and
let 1t simmer on the stove until it is
| heated through; then add it to the
bread, and salt and pepper to suit the
| taste. Put it over the fire, and when
lit is thoroughly heated, add three
tablespoonfuls of sweet cream. two
W beaten eggs, one pint of oysters
Beat the whole thoroughly. and when
| t is cool enough to handle, stuff the
fowl. This dressing is as delicious as
It is unusual.
| Oyster and Celery Dressing.-Take
one loaf of stale bread from which
The crust has been removed. one-half
cup of melted butter. one onion chop
ped and one heapin5 cup of chopped
celery. Mince the bread very fine, put
| it over the fire in the hot butter and
allow it to brown well; then add salt
pepper and the minced onion. Remove
it from the fire, stir it well, and ado
| the celery. Mix ii again, add one pm
| OF oysters and sufficient oyster liquor
and hot water to make the dressing
of the right consistency. Stuff the
| fowl. but not too snug, for the dress
ing will swell.
| Bread ana sausage DreSSing-T"r
one loaf of stale bread, cut into sma!
pieces. one large spoonful of choppe
suet. seasoned with salt. pepper an
sweet savory. one heaping cup
| sausage meat, and one-half cup
seeded and chopped raisins. with SUI
! q -. ty,tr r.
dents mix. Soak the bread in colo
| water until it is thoroughly moist
ened. then squeeze it dry. Add th'
| suet salt, pepper and sweet saVor1
and mix them we'll. Next add TN
sausage meat, mix the whole agar
and add the raisins. Put in suthcleh'
milk to moisten the mass and mix Il
| thoroughly. Stuff the fowl, and ot
careful to sew all the openings very
securely.
Fresh Pork Forcemeat.-Soak 2
| two-day-old loaf of white bread II
cold water until it is soft, then place
it in coarse towel and press anc
| beat it dry. Place over the nre
pan containing Ave tablespoonfuis o:
chopped onion, to which mas peeh
added a large tablespoonful of butter
stir it and cook it for hve minutes,
| turn the bread into the mixture anu
cook the whole for FIVE minutes lohe
err. then allow it to cool. When 1t Il
cool. mix with it one pound of colo
cooked fresh pork. chopped very me
and season with one teaspoonful OF
salt. half a teaspoonful of black pep
ner. one-half teaspoonful OF nutmeg
one teaspoonful of thyme and IN,
beaten yolks Of two eggs. all wei
! mixed.
Shining for Christmnx Goose.
French Chestnut Stuffing.- TAKE
three pints Of chestnuts. boiled untl,
they are tender, then peeled anu
mixed smooth with two tablespooh-
lots, pepper and herbs. Cover the
paste with stock and cook it until
il is thick, then add cupful OF seed
ed raisins and stir them in.
Rice and Celery Dressing-Take two
cups of cold boiled rice. one cup OF
spoonful Of melted butter and salt
and pepper enough to season the
mass Mix the ingredients and ado
enough sweet cream to moisten them
we'll When stuffing the goose be
careful not to fill it too full.
Potato, Egg and Bread Dressing
Take equal quantities Of stale bread
crumbs and mashed white potatoes
and season the mixture with butter.
chopped onion, salt and pepper. Mix
these well. then add two tablespoon
fuIs of minced walnut meats and
three hard-bofled eggs. chopped fine
Then add the uncooked yolk OF one
egg.
Apple and Celery Dressing.-Use
equal quantities of chopped celery
and tart apples. with one-half cup OF
sugar and one teaspoonful Of ground
cinnamon for seasoning. This will
be found equally good for stuffing
a. capon or pork.
Partridge, Cooked Hunters style.
Use the young birds for broiling or
roasting and the older ones for stew
ing purposes. Cut them up as you
would chicken. Season well with salt
and pepper and place in a stewing
on all sides for about three minutes.
then add finely minced onion and car
rot and two sprigs each of parsley
and thyme and one bay leaf. minced
dne. Let these brown and add
tablespoonful Of -four. Let this brown
nicely and add three chopped canned
tomatoes and their juice. Cover
and simmer for about five minutes.
basting. Cover closely and let all
cook for fifteen minutes. Serve very
hot with toasted bread triangles for
a garnish.
Chicken a In Milanaise.
Prepare a rich white sauce. using
equal QudHlItIcS Ol CnICkcn SlOCk anu
cream. the former favored with cell
cry. onion. parsley. and a bay leaf. and
seasoned with salt, pepper and little
mace. Cut UP a large fowl or two
chickens. which have been praised
with plenty of vegetables. into neat
pieces, removing all the skin and as
many Of the bones as possible. Place
1t in a stewpan containing the sauce.
Cover with buttered paper before put
ting on the cover of the pan, and let
the contents simmer very gently for
fifteen minutes. Just before taking
the pan from the stove, stir in the
yolks Of two eggs which have been
beaten up thoroughly. Serve sur
rouned with border of spinach gar
nished with circles of sliced hard
boiled eggs
Casserole Of Steak and Kidney.
Free one pound of steak from skin
and fat and cut into pieces. Remove
the core from one-half pound of kid
ney and cut in pieces. Peel and chop
one onion; peel and scrape one turnip
and one carrot. Cut into dice Melt
one and one-half ounces of fat in the
casserole; put in the meat and kidney
and fry brown. Add the onion fried
until pale brown; then add the car
rot. turnip, and one pint of any kind
Of stock or water Stir until hoiJipp