tatoes and sprouted
barley, if they can be procured; add one tablespoonful of molasses; one
teaspoonful of salt; one teaspoonful of Chinese Soy; a dash of pepper
and put in cooker for three hours or more.

CHOP SUEY

Mrs. W. F. Barnard

One pound pork from shoulder; one pound veal from leg; fry one-half hour
in a little fat. When brown, add a little water and cook ten minutes,
and add one cup celery cut up; one onion, cut up. When nearly done,
sprinkle with flour enough to thicken, add two tablespoonfuls of
molasses. Serve with rice.

CHESTNUT STUFFING

Mrs. S. E. Baumgardner

Shell and blanch four cupfuls French chestnuts; cook in boiling salted
water until tender; put through a ricer; season with salt, pepper and a
little nutmeg; two tablespoonfuls butter and one-half cupful of cream.
Add this to your regular bread mixture for stuffing fowl.

CHESTNUT STUFFING

Shell and blanch French chestnuts, there should be two cups. Cook in
boiling salted water until soft. Drain, mash and pass through a potato
ricer; add one-four cup butter; one teaspoonful salt; one-eighth
teaspoonful pepper; a few grains nutmeg and one-half cup cream. Melt
one-fourth cup butter, pour over one cup soft bread crumbs; mix well;
combine mixtures and use as filling for turkey, capon or guinea chicken.

OYSTER DRESSING FOR FOWLS

Mrs. W. S. Kiskaddon

For an eight or ten-pound turkey cut the brown crust from slices of
stale bread until you have as much as the inside of a pound loaf. Put
into a suitable dish and pour tepid water over it; take up a handful at
the time and squeeze it hard and dry with both hands, placing it as you
go along in another dish; now when all is pressed dry, toss it all up
lightly through your fingers; now add pepper and salt--about a
tablespoonful--also powdered summer savory and sage, and one pint of
oysters drained and slightly chopped. For geese and ducks the dressing
may be made the same.

RICE DRESSING FOR DUCK OR GOOSE

Mrs. H. P. E. Hafer

Boil one cup of rice tender. Chop one stalk celery; two onions; one
outside of green pepper; a little piece of garlic; fry in butter and add
boiled rice.

SAUCES

HOLLANDAISE SAUCE

Mrs. A. Donald Campbell

One tablespoonful flour and one teaspoonful butter; mix over fire until
smooth; add, gradually, one pint of boiling water, until all is the
consistency of cream. Boil for two or three minutes and season with one
salt spoon of salt; one-