The Butterick Cook Book

The pattern company's cookbook, 1911 — thirty-two chapters from appetizers to the fireless cooker.

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Plain Stuffing for Fowls

One cup of grated bread crumbs, one-half cup of milk, one tablespoon of chopped onion, one tablespoon of butter, one teaspoon of salt, one-quarter teaspoon of pepper. Add the seasoning and butter to the crumbs, and beat in the milk.

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