Page:Browne - The Plain Sailing Cook Book.djvu/69

STUFFINGS FOR POULTRY— Continued  REMARKS

If the stuffing is to be used for a turkey, the amounts of the materials named should be doubled or trebled, depending upon the size of the fowl.

 Oyster Stuffing Follow the same directions as given above for Plain Stuffing, but add 1 cup of small oysters and 1 cup of finely chopped celery.

 Potato Stuffing
 * MATERIALS

4 or 5 potatoes

Small piece salt pork

1 onion

¼ cup butter

1 egg

1¼ cups bread crumbs

1½ teaspoons salt

1 teaspoon sage


 * UTENSILS

Meat-chopper

Chopping-bowl

Small saucepan

Small bowl

Dover beater

Mixing-bowl

Mixing-spoon

DIRECTIONS


 * 1) Boil and mash the potatoes as directed on pages 66 and 68.
 * 2) Put the salt pork through the meat-chopper.
 * 3) Chop the onion in a small chopping-bowl.
 * 4) Melt the butter in a small saucepan.
 * 5) Beat the egg in a small bowl.
 * 6) While the potato is still hot, measure out 2 cups of it into the mixing-bowl. Add ¼ cup of the chopped salt pork, together with all the other materials, and mix thoroughly.