Chestnut Stuffing

Blanch one pound of Italian chestnuts, boil till very tender, and put through a ricer. Add one cupful of breadcrumbs, one-half cupful of shortening, one and one-half tablespoonfuls of poultry seasoning, one-half cupful of seeded raisins, with salt, pepper, celery salt, sugar, and cayenne to taste. Mix thoroughly. This is excellent for poultry and game.

Jellied Chicken Sandwiches

Chop the meat of a cold chicken with one stalk of celery, or put all through a food-chopper. Season with a little grated onion and minced parsley. Soak one table-spoonful of granulated gelatine in one teaspoonful of water until soft, then add six tablespoonfuls of sweet cream and heat over hot water until the gelatine is dissolved. Add the chicken meat, lemon juice, salt, and paprika to taste, beat all together thoroughly and pour into a shallow, oblong pan, wet in cold water. Set on ice to chill, then cut in slices to fit the bread cut for sandwiches.

Spanish Fricassee Of Chicken

Cut up a chicken or fowl, weighing about four pounds, in pieces for serving, put in a kettle with five cups of boiling water, and simmer until chicken is tender. Remove meat, cool, then roll each piece in seasoned flour and fry a delicate brown in fat. Wash and cook in the liquor one cupful of rice, (which has been fried in two tablespoonfuls of butter), with one tablespoonful each, of onion and red and green pepper. Add one teaspoonful of salt, and one-eighth teaspoonful of pepper. When rice is tender turn on to a platter, and on it arrange the pieces of chicken. Garnish with parsley.

Chicken Rechauffe

In blazer of chafing dish put one-half tumbler of currant jelly, one cupful of cream, salt and cayenne to taste. Bring all to the boiling point, and in it place slices of cold cooked chicken. Serve when meat is thoroughly heated. Any meat except beef and ham may be utilized in this way.

Roast Goose

Singe, draw, wash; stuff, and truss a goose. Dredge with flour and salt, and lay strips of fat pork over the breast. Roast in a hot oven two hours, basting frequently with butter and hot water.

Stuffing

Chop finely two onions, mix with one-fourth cupful of finely chopped pork, and combine with two cupfuls of hot mashed potato and one and one-half cupfuls of soft stale bread crumbs. Add one-third cupful of butter, one beaten egg, one and one-half teaspoonfuls of salt, one teaspoonful of sage, and one-eighth teaspoonful of black pepper.

Russian Apple Stuffing For Roast Goose

Chop two cupfuls of tart apples, Greenings or Baldwins preferred, with one cupful of seeded raisins. Stuff goose and truss as usual. The flavor is delicious and quite different.

Roman Chicken

Cook half a pound of vermicelli and drain thoroughly. Spread upon a platter and cover it with a highly seasoned tomato sauce. Shred the white and dark meat of a small cooked chicken into fibers no larger than a match and lay them upon the sauce. Cut four sticks of celery and a Bermuda onion very fine, season with salt, paprika, a dash of ginger, cloves, and cinnamon (if desired), and cook brown in a little butter. Spread over the chicken and put into the oven to get very hot. Moisten with a little chicken stock if needed and serve very hot.