Mrs. Fryer's Loose Leaf Cook Book

The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.

HomePoultry and Game › Bread Stuffing

Bread Stuffing

2 tablespoons butter 1 onion 3 cups broken bread 1 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon chopped parsley 1 teaspoon sweet marjoram Slice the onion and cook it in the butter; mix thoroughly with the other ingredients and use. If onion is not liked, omit it and merely melt the butter before mixing. 2 cups hot boiled potatoes

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