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Stuffing for Poultry and Game

HESTNUT STUFFING, No. 1-Shell and blanch fifty chestnuts and boil one-half hour in water enough to cover them; then drain. Do not chop or mash them; add to them three tablespoons of butter, one tablespoon of salt and onehalf teaspoon of pepper. Mix and place in the turkey. The chestnuts may be pulverized after boiling if desired. CHESTNUT STUFFING, No. 2-Prepare the same number of chestnuts and boil one-half hour, as above directed. Then add one pint of cooked veal, mutton or poultry, chopped fine, one tablespoon of salt, one-half teaspoon of pepper, one teaspoon of chopped parsley, one-half teaspoon of powdered thyme and three tablespoons of butter. Mix thoroughly.

CHESTNUT STUFFING, No. 3-Shell one quart of large French chestnuts, and cook them in boiling water until the skins are loosened. Remove the brown skins and again put the nuts into boiling water and cook until they are tender. While the nuts are still hot rub them through a very coarse sieve or colander. Mix with the sifted nuts a very few bread crumbs and two tablespoons of melted butter, and season with salt and pepper. Moisten with a little sweet cream.