PLAIN STUFFING.

Take stale bread; cut off the crust; rub very fine, and pour over it
as much melted butter as will make it crumble in your hand. Salt and
pepper to taste. To this you can add one good-sized onion (chopped
fine), a cup of raisins, or a little sage.



OYSTER DRESSING.

Make dressing same as above plain stuffing; add one egg and one-half
can drained oysters. Strain the oyster liquor and use for basting the
fowl.



A GOOD SAUCE FOR BIRDS OR VENISON.

Chop an onion fine, and boil it in milk; when done, add the gravy from
the game, and thicken with pounded cracker.



POTTED PIGEONS OR BIRDS.

Pick, soak, and boil the birds with the same care as for roasting.