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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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