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

POT PIE RECIPES

DRESSING POTPIE

Cook a nice fat chicken till tender in plenty of broth. For the dressing, take 1 1/2 pints of bread crumbs, put in a pan and fry till brown with plenty of butter; beat 2 eggs well, pour 1/2 pint of milk over the eggs, pour this over the crumbs, and stir well, add pepper and salt to taste, parsley also if you have it. For the dough take 1/2 pint of water, 1 large tablespoonful of lard, 1 teaspoonful of baking powder, make stiff enough to roll; make it into 4 cakes and roll out thin; fill 1 side of the cake with the dressing, cover the other side over and press edges together firmly. Remove chicken from pan; drop the half moon pies in and let boil 20 minutes.

Sister Anna Wampler, Harrisonburg, Va.