This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Moisten the bread-crumbs with the egg slightly beaten and the melted fat. Season and mix well. This makes a rich, moist dressing.
2 to 3 tablespoons melted fat 1 tablespoon chopped onion 1 cup dry bread-crumbs 1 teaspoon salt 1/4 teaspoon pepper
Melt the fat in the frying-pan; add the onion, and saute until tender. Add the bread-crumbs and seasonings and mix well. Then add the milk or stock. This makes a loose, light stuffing much preferred by many to the soft moist or compact type. It can be varied by leaving out the onion or the sage, by adding chopped celery or by adding two tablespoons of seeded raisins.
1/2 cup milk
2 cups grated bread-crumbs
1 1/2 tablespoons melted fat
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1/2 teaspoon powdered sage
1/2 teaspoon chopped onion
1/4 teaspoon summer savory
Pour the milk on the crumbs and let stand about one hour, then add the seasonings, the fat, and the egg slightly beaten.