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Stuffing for Fowl

(A. Lossman)

1 loaf stale bread, broken into bits

3 large onions

2 tbsp. shortening

1/2 tsp. each sage, salt and pepper

6 eggs

1 quart water

Add salt, sage, pepper to bread crumbs. Slice onions in small pieces. Fry, do not brown, slightly in shortening. When tender, add water and bring to a boil. Add boiling water to bread crumbs. Add eggs. Stuff fowl with hot dressing.

Submitted by Fred Smoot

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