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Recipes from The Inglenook Cookbook
by The Sisters of the Brethren Church (1906)

EGG RECIPES

SHIRRED EGGS

Put butter in a pan as for frying eggs, but not quite as much; when warm, break in the eggs, and to each egg take 1 tablespoonful of sweet cream; season with salt and pepper, then put in the oven and bake.

Sister Emma Newcomer, Lanark, Ill.

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