CHESTNUT STUFFING

1 pt. blanched chestnuts

1 pt. bread crumbs

1/4 c. butter

1 tsp. salt

1/4 tsp. pepper

2 Tb. chopped parsley

Blanch the chestnuts in boiling water to remove the dark skin that covers them. Cook them until they are quite soft, and then chop them or mash them. Moisten the bread crumbs with hot water and add the chestnuts. Brown the butter slightly and pour it over the mixture. Add the seasonings and chopped parsley and stuff.

GREEN-PEPPER STUFFING

1 qt. dried bread crumbs

1 c. stewed tomatoes

1/4 c. melted butter

2 Tb. bacon fat

1 small onion, chopped

1/4 c. finely chopped green pepper

2 Tb. chopped parsley

1 tsp. salt

1/4 tsp. pepper

Moisten the bread crumbs with the stewed tomatoes and add a sufficient amount of hot water to make the crumbs quite soft. Melt the butter and bacon fat, add the onion, green pepper, and the seasonings, and pour over the crumbs. Mix thoroughly and stuff.

RICE STUFFING

2 c. steamed rice

2 c. bread crumbs

1 c. stewed tomatoes

1/4 c. chopped pimiento

2 Tb. chopped parsley

1 small onion, chopped

1 tsp. salt

1/4 tsp. pepper

1/4 c. butter

4 small strips bacon, diced and fried brown

Mix the steamed rice with the bread crumbs. Add the stewed tomatoes, pimiento, chopped parsley, chopped onion, salt, pepper, melted butter, bacon and bacon fat, and a sufficient amount of hot water to moisten the whole well. Mix thoroughly and stuff.