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Stuffing for Roast Capon

Three cups of grated, stale bakers' bread; three tablespoons of butter broken into bits; two teaspoons of salt; one-half teaspoon of powdered thyme; one teaspoon of minced parsley and one-half cup of mushrooms chopped fine. STUFFING FOR ROAST GOOSE AND DUCK (American) - Three pints of bread crumbs; six ounces of butter (or part butter and part salt pork); one teaspoon each of sage, black pepper and salt, and one chopped onion.

STUFFING FOR ROAST GOOSE (English) - Ingredients:

Four onions, ten sage leaves, one-quarter pound of bread crumbs, one egg, one and one-half tablespoons of butter, salt and pepper to taste. As may be supposed, this recipe makes a highly seasoned stuffing.

STUFFING FOR TURKEY OR CHICKEN, No. I-Ingredients:

Three cups of grated stale bread, two tablespoons of butter, one tablespoon of chopped parsley, two teaspoons of salt, one-half teaspoon of pepper, one teaspoon of chopped onion. Rub the butter into the crumbs, and let them stand at least an hour, when the rest of the seasoning may be added. This makes a crumbly stuffing.

STUFFING FOR TURKEY OR CHICKEN, No. 2-Ingredients:

One quart of grated bread, one cup of milk, one teaspoon of chopped parsley, one teaspoon of chopped onion, one-half teaspoon of summer savory, one tablespoon of salt, three tablespoons of butter, two eggs, one-half teaspoon of pepper, one-half teaspoon of thyme. Pour the milk on the crumbs, and cover tightly for an hour; then add the rest of the ingredients, omitting the onion if objectionable.