A TREATISE ON NUT CULTURE. 147 



To Stuff Chicken With Chestnuts. 



Roast one quart of large Chestnuts, shell and mash. Take one-half and 

 add a tablespoonful of butter, a teaspoonful of salt and dash of pepper; 

 thoroughly mix and fill the chicken. With wooden toothpicks pin thin slices 

 of salt pork to the breast of the chicken and place it in the pan; pour in a 

 half cupful of water and half teaspoonful of salt. In roasting allow one hour to 

 four pounds, basting frequently. When done remove the chicken and put in 

 the pan the balance of the Chestnuts. Add one-half pint of stock, salt and 

 pepper to taste and stir until it boils. For Roast Turkey use double the quan- 

 tity of Chestnuts. 



Turkey Stuffing. 

 From Philadelphia Press. 



Our Christmas turkey stuffing was much liked. It is as follows: For a 

 sixteen pound turkey we used two quarts of large Chestnuts and one loaf of 

 stale bread. Some of the bread was put in the breast, the remainder used for 

 the large cavity. Boil Chestnuts with a pinch of salt in the water, shell and 

 remove brown skin, chop, sprinkle with celery salt, crumble bread, add a small 

 lump of butter, salt to taste, chop ends of celery (about one stalk.) The bread 

 used for breast can be flavored with thyme, sage or parsley, celery and a little 

 pepper. If turkey is well basted the dressing will be moist and better flavored. 



MRS. Iv. J. K. FOWDEN. 

 ATLANTIC CITY, Jan. n. 



Chestnut Stuffing for Birds. 

 From Philadelphia Press. 



Chestnut forcemeat is made as follows: Place a saucepan with one table- 

 spoonful fine chopped onion and two ounces butter over the fire, cook five 

 minutes, without browning; add six ounces fine chopped fresh pork from the 

 loin or tenderloin; add twelve fine chopped mushrooms, twelve finely pounded 

 cooked Chestnuts; stir and cook five minutes longer; remove from the fire; 

 season with one teaspoonful salt, one-half teaspoonful pepper and one-half 

 pound whole peeled and cooked Chestnuts, three tablespoonfuls of bread 

 crumbs, mix all together. Another way is to boil one pound of peeled Chest- 

 nuts in milk till tender, then pound them fine and mix with two ounces butter, 

 a little salt and pepper and use for stuffing, or mix with this puree four ounces 

 sausage meat and one ounce butter. This can be used for all sorts of birds or 

 poultry. 



MARTHA. 



TRENTON. 



