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 1906 COOKBOOKPOTPIES & DUMPLINGS >  Chicken Potpie #1 >



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



Boil 1 large chicken until tender, turn it out, have a few potatoes sliced, and put in the bottom for boiling, lay the chicken over these. Make a crust as follows: Take 1 quart of flour, a piece of lard half the size of an egg, 3 teaspoonfuls of baking powder, both rubbed well into the flour; beat 1 egg well, add milk to egg to make a soft dough and stir into the flour with a knife; roll out 1/2 inch thick and cut in squares or rounds, lay these on top of the chicken, pour the gravy over boiling hot; cover tight and do not disturb until well done; keep boiling fast about 1/2 hour.

Sister Agnes E. Snader, New Windsor, Md.

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