The Waterbury Democrat., 1934-11-24
STUFFING MAKES TURKEY
 SMELL so GRAND
Varieties for Every Taste
 BY MARY E. DAGUE 'NEA Sarvica Staff WpitaI.

It's really the stuffing rather than the turkey that smells so good l on Thanksgiving morning, perfum- | ing the house with its steamy fra grance of sage and thyme. Per- sonally, I can never see why folks go to such trouble to think up new kinds of stuffings when the old fashioned bread and egg combina- tion, properly seasoned, is abso- lutely the one perfect accompani- ment to most fowl. But there are tastes and tastes, as we musn't forget. Besides there are 8 few general rules to remem- ber-that turkey and chicken, for instance, require a less highly flaw ored stuffing than duck, goose and guinea fowl. By the same token, highly favored fruit stuffings are appropriate for duck goose and guinea.
 When to Use Onion Stuffing My favorite old-fashioned bread stuffing is the foundation for a number of other good filings. You want to gild the lily. Simply add mushrooms, chestnuts or onions to the basic rule. Any of these stuf- fings except the onion are suitable for all fowls. Never use onion stuff fing with turkey or chicken.
 Instead Of bread, potatoes or rice often are used to give body, particularly with duck, goose or guinea fowl.
 The size of the bird naturally determines the amount of stuffing, but it will take at least a whole loaf of bread for a medium sized fowl and up to two loaves of bread for turkey. Be sure the bread is at least "A hours old.
 Plain Bread Stuffing : One loaf stale bread, teaspoon salt, 1-2 teaspoon pepper, 1-2 cup water or hot milk.
 Crumb bread coarsell, discard ing crust. Sprinkle with salt and pepper and pour over hot water or milk. Cover and let stand 20 minutes. Add egg wei beaten and melted butter and mix lightly with a fork. Of course sage and poultry seasonings may be added to suit individual taste, but I have given you working recipe to start with.
 With the mixture ready the ac- tual stuffing of the bird is the next step. Be sure that the fowl is well dried inside and sprinkle with salt and pepper. Leave rom for the stuffing to expand during the roast ing and sew up the openings with large alarming or trusting needle threaded with strong soft white thread.
 Celery Stuffing
 For celery stuffing, add 1 bunch finely chopped celery to plain bread stuffing.
 For oyster stuffing, add 1 pint oysters, using oyster liquor for liquid and adding 1 tablespoon lemon juice and tablespoon minced parsley.
 For sausage stuffing, add one half pound sausage meat cooked to a crisp grown after removing from cases.
 For chestnut stuffing, reduce bread crumbs to one half the amount and add one quart of she'll ed, blanched and boiled chestnuts. The nuts can be mashed or finely chopped.
 For mushroom stuffiing, add one cup chopped and sauted mush- rooms
 An unusual and delicious stuff nng Tor turkey or chicken IS made by combining chestnuts and crush ed pineapple with bread crumbs. Use equal amounts of finely chop ped boiled chestnuts and grated pineapple. Add half the amount of chestnuts in bread crumbs which have been tossed and sauted in melted butter. Season lightly with salt and pepper and add pineapple juice to make moist. Mondays Menu Breakfast: Grape fruit. cereal, cream, cornmeai grlddie cakes, syrup milk. coffee. Luncheon: Cream of parsnip soup. toasted crackers. celery hearts, whole wheat rolls. peach butter. milk. tea. Dinner; Slice Of ham baked in liannnna Baynrian Cream i package lemon -hnvored gelatin pint warm water Id teaspoon salt ss3 cup sugar i.s cup heavy cream . bananas
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