Stuffing I
Ingredients
- 1 cup cracker crumbs
- ⅓ cup butter
- ⅓ cup boiling water
- Salt and Pepper
- Powdered sage, summer savory, or marjoram
Steps
- Melt butter in water, and pour over crackers, to which seasonings have been added.
More recipes with crackers, butter or sage
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.