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

POT PIE RECIPES

BAKED POTPIE

Take 1 1/2 pints of sour milk, 1/2 teaspoonful of soda, 1/2 teaspoonful of salt, 1 teacupful of lard, make a stiff dough and roll 1/2 inch thick, put in a pie pan; have fresh beef or pork cooked, cut it in small pieces; put one layer of meat on the dough, a little pepper and broth; cover with dough 1/2 inch thick; bake to a light brown; serve with broth.

Sister H. G. Miller, Bridgewater, Va.

 

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