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



Use any left-over meat; turkey, steak, roast meat, or even some pork would be good. Cut the meat into small pieces and make a rich, plentiful gravy over it. The pie is best made in the dish it is to be served in. Fill the dish half full of meat and gravy and cover with a dough made with flour, salt, baking powder and sweet-cream, using 1 teaspoonful baking powder to 1 pint of flour, or if sour cream is used, use about 1/4 teaspoonful of soda also. Have the paste 1/2 inch thick when rolled out.

Sister Allie Mohler, Cando, N. Dak.

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