Reference > Farmer's Cookbook > POULTRY AND GAME > Stuffing I
  Roast Chicken Stuffing II  
CONTENTS · BIBLIOGRAPHIC RECORD

Stuffing I

1 cup cracker crumbs
1/3 cup boiling water
1/3 cup butter
Salt and Pepper
Powdered sage, summer savory, or marjoram

Melt butter in water, and pour over crackers, to which seasonings have been added.


CONTENTS · BIBLIOGRAPHIC RECORD
  Roast Chicken Stuffing II  
 
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