Fannie Merritt Farmer

Stuffing II

Preparation info

  • Difficulty

    Easy

Appears in

top 1000The Boston Cooking-School Cook Book

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

Ingredients

  • 1 cup cracker crumbs.
  • ¼ cup melted butter.
  • Sage or Poultry Seasoning.
  • Salt.
  • Pepper.
  • â…” cup scalded milk.

Method

Make as Stuffing I.