TO BROWN FLOUR FOR GRAVY

Put some flour in a dutch-oven and set it over some hot coals; keep stirring it until it is of a light-brown color; in this way several pounds can be done at once, and kept in a jar covered; and is very convenient to thicken brown soups and gravies with.

Drawn Butter.

Put half a pint of water in a skillet; rub a quarter of a pound of butter in a large spoonful of flour; when the water boils, stir it in and let it boil a few minutes, season it with parsley, chopped fine.

Stuffing or Dressing.

Stuffing for poultry is made of bread and butter, an egg, salt, pepper, chopped parsley or thyme, mixed together; if the bread is dry, it should have a little boiling water poured on it.