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

MEATS

BACON AND EGGS

Take bits of either boiled or fried bacon, cut fine and put in a skillet; take 4 or 6 well-beaten eggs, pour over bacon; when heated through, season well with salt and pepper; stir together, cook till done, then turn without stirring.

Sister Lizzie Deardorff, Kansas City, Mo.

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