Have at band six chicken livers, one pint of cream or chicken stock, one-half pint of stale bread crumbs, three eggs, one tablespoonful of salt, onensixth of a teaspoonful of pepper, eight tablespoonfuls of butter, and one-eighth of a teaspoonful of ground mace✪ Forcemeat of Liver. Wash the livers, put them in a pan, and cover with boiling water. Let them bpil for half an hour. When cold, pound to a smooth paste and rub through a puree sieve. Mix the bread crumbs and cream together and cook them slowly until a smooth paste is formed. Remove from the fire, add the butter to the paste, let it cool slowly, then add the liver, season- ing, and the eggs which have been well beaten. Mix thoroughly and set away to cool. SANDWICHEB^ EGO AND CHEE8E DI8HE8 281 Foroemeat of Hard-boiled Bffg Mix well in a mortar the yolks of six or eight hard-boiled eggs, sali, pepper, and parsley io taste, and a little flour — say a teaspoonf ul. Form the f orcemeat into balls with the aid of uncooked egg and boil them in stock either f or serving with soup or for gamishing fish and meats. Fiali Foroemeat, p. 101 Veal Foroemeat, p. 102 Foroemeat for Baked Trout, p. 116 Foroemeat for Baked Bed Snapper, p. 109 Tomato Foroemeat See Peppers, Stnffed with, p. 251. Foroemeat of MiiahroomB Prepare the mushrooms of the button variety by skinning and pounding them, and cooking them slowly in butter for ten or fifteen minutes. After they are cold, chop them, m^z them with their proportion of fine bread crumbs. Season with salt, pepper, and some spice like nutmeg, if you wish, and mix in last the yolks of eggs — enough to make the stuffing plastic. RoU it in any agreeable f orm, fry it in butter, and use it as a gamish for poultry or game. Stuffing of Muahrcoma See Stuffed Cabbage, p. 286. Oyster Stuffing for Turkey See Roast Turkey, p. 196. Foroemeat of Truffles Fry gently for a moment in a little butter half a pound of trufSes, and then add half a pound of minced bacon and a 282 MRS. SEELY'a COOK BOOK seasoning of herbs. When ali are well mixed, grìnd well in a mortar, pounding in with the meats a little salt and pepper, half a cup of sof tened bread crumbs, and enough of egg to hold the f orcemeat well together. Boned Torkey Stafflng Take six eggs, boil hard, and chop fine. Four slices of lean hani chopped fine, one tongue boiled and sliced, some slices of pickled pork and bread crumbs to complete a plenti- ful filling. Season with batter, red pepper, salt, thyme, sweet marjoram, and, if liked, onion. Celery seed may also be added✪ Boned Turkey Stuffing. Poultry Forcemeat à la Oonstantincple Take equal quantities of rice (which has been cooked), roasted chestnuts, peeled and cut in small pieces, and half the quantity each of currants and pistachio nuts. Mix them well together with batter, salt, and pepper. Stoffiziff for Ducks A forcemeat for ducks is made of an onion and soor apples chopped together, mixed with three times their qaantity of fine bread crambs, and seasoned with mint, sage, batter, pepper, and salt. Stafflng for Ohicken A forcemeat for chicken is made of stale bread crambs soaked in milk or water and seasoned with mint, sage, pepper, salt, and batter. Stufflng for Chiose A staffing for goose is made of chestnuts which bave been roasted and freed from their skins. With the chestnats are mixed the boiled and finely chopped giblets of the goose, and

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Have at band six chicken livers, one pint of cream or chicken stock, one-half pint of stale bread crumbs, three eggs, one tablespoonful of salt, onensixth of a teaspoonful of pepper, eight tablespoonfuls of butter, and one-eighth of a teaspoonful of ground mace. Wash the livers, put them in a pan, and cover with boiling water. Let them bpil for half an hour. When cold, pound to a smooth paste and rub through a puree sieve. Mix the bread crumbs and cream together and cook them slowly until a smooth paste is formed. Remove from the fire, add the butter to the paste, let it cool slowly, then add the liver, season- ing, and the eggs which have been well beaten. Mix thoroughly and set away to cool. SANDWICHEB^ EGO AND CHEE8E DI8HE8 281 Foroemeat of Hard-boiled Bffg Mix well in a mortar the yolks of six or eight hard-boiled eggs, sali, pepper, and parsley io taste, and a little flour — say a teaspoonf ul. Form the f orcemeat into balls with the aid of uncooked egg and boil them in stock either f or serving with soup or for gamishing fish and meats. Fiali Foroemeat, p. 101 Veal Foroemeat, p. 102 Foroemeat for Baked Trout, p. 116 Foroemeat for Baked Bed Snapper, p. 109 Tomato Foroemeat See Peppers, Stnffed with, p. 251. Foroemeat of MiiahroomB Prepare the mushrooms of the button variety by skinning and pounding them, and cooking them slowly in butter for ten or fifteen minutes. After they are cold, chop them, m^z them with their proportion of fine bread crumbs. Season with salt, pepper, and some spice like nutmeg, if you wish, and mix in last the yolks of eggs — enough to make the stuffing plastic. RoU it in any agreeable f orm, fry it in butter, and use it as a gamish for poultry or game. Stuffing of Muahrcoma See Stuffed Cabbage, p. 286. Oyster Stuffing for Turkey See Roast Turkey, p. 196. Foroemeat of Truffles Fry gently for a moment in a little butter half a pound of trufSes, and then add half a pound of minced bacon and a 282 MRS. SEELY'a COOK BOOK seasoning of herbs. When ali are well mixed, grìnd well in a mortar, pounding in with the meats a little salt and pepper, half a cup of sof tened bread crumbs, and enough of egg to hold the f orcemeat well together. Boned Torkey Stafflng Take six eggs, boil hard, and chop fine. Four slices of lean hani chopped fine, one tongue boiled and sliced, some slices of pickled pork and bread crumbs to complete a plenti- ful filling. Season with batter, red pepper, salt, thyme, sweet marjoram, and, if liked, onion. Celery seed may also be added. Poultry Forcemeat à la Oonstantincple Take equal quantities of rice (which has been cooked), roasted chestnuts, peeled and cut in small pieces, and half the quantity each of currants and pistachio nuts. Mix them well together with batter, salt, and pepper. Stoffiziff for Ducks A forcemeat for ducks is made of an onion and soor apples chopped together, mixed with three times their qaantity of fine bread crambs, and seasoned with mint, sage, batter, pepper, and salt. Stafflng for Ohicken A forcemeat for chicken is made of stale bread crambs soaked in milk or water and seasoned with mint, sage, pepper, salt, and batter. Stufflng for Chiose A staffing for goose is made of chestnuts which bave been roasted and freed from their skins. With the chestnats are mixed the boiled and finely chopped giblets of the goose, and

Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..