The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1937-11-15
Stuffing Adds
To Size Of Fowl.
And Meats

When the gala feast days CO.
incide with soaring meat prices
the results stack up moaning
housewife, disappointed family.
Of course, there are housewives
who can make an infinitesimal
chicken look ike a punch boar!
turkey, but they are few and lar
between. Most If us Can go just
so far with what we have and
no farther.
There is a trick, however, that
will go far when it is employed
to stretch not only chicken but
various cuts of beef, breast Of
veal, lamb or cuts of pork. That
trick is based on good. savory
stuffing and plenty of it. Stutfing
adds to the proportion and adds
UNNECESSARILY to the taste.
Seasoning must be properly
manipulated to get the most out
of stuffing. When that accom-
plishment is mastered a Thrifty
housewife can work minor mira
Gle a day using up old bread.
Start with the basic bread stuffing
and let your imagination take
wings from there on.
Basic Bread Recipe
The basic recipe for bread
stuffing calls for stale bread,
soaked in water about Is minutes
and then squeezed almost dry be-
tween the hands. Add to this an
onion lightly Drowned in table
spoon of butter, some chopped
parsley. and the desired season
tngs, with salt and pepper among
the essentials no matter what else
is put in or left out. An egg
mixed into these ingredients will
make a richer dressing and will
help to bind the mixture, but is
not essential when economy is
being practiced. If the meat
pocket is small the extra dressing
may be shaped into a loaf and
baked in a corner of the roasting
pan.
And now for the seasonings. For
fowl a blend of spices known as
poultry seasoning is good. An
other blend known as sausage
seasoning is also very pleasing.
Or the basic recipe may be Spiced
with a combination of sage, bla.jk
pepper and nutmeg. For rolled
flank steak or other inexpensive
beef cuts use celery salt, black
pepper and nutmeg. For lamb,
season the dressing with powdered
marjoram, thyme and pepper, ard
for pork try a combination OF
sage and celery salt.
Variations Deluxe
A richer variation of this basic
recipe for special occasions, and
particularly good with turkey or
duck, is a Thanksgiving dressing.
In this, the seasonings are salt,
pepper, powdered thyme, nutmeg
and sage. Stir these we'll into the
moistened bread, then add two
apples and two onions cut into
small pieces and fried in butter.
The finely chopped raw turkey
liver and chopped parsley are
added with two eggs. Blend all
ingredients well and stuff the bird
lightly.
A celery stuffing is agreeable
with baked fish. For this add "a
cup chopped celery to the basic
recipe, and use 1s teaspoon celery
seed, 1s teaspoon powdered savory,
and salt and pepper for season.
ings.
Oyster stuffing is a popular
turkey dressing among New Eng.
1anders. and now that the bivalves
are available from coast to coast
it should become an American
favorite. Add to the basic recipe
one pint Of washed oysters, "a
cup of the oyster liquor, and use
salt, pepper and mace for sea-
soning.
Sage and pepper are the spices
for a European rasin dressing.
This omits onions and calls for p
cup raiSins and Y cup broken
walnut meats. These are added
20 the haSic reninn