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Cream Pastry or Pie-Crust, No. 2. —This is the most healthy pie. crust that is made. Take cream, sour or sweet; add salt, and stir in flour to make it stiff; if the cream is sour add saleratus in proportion of one teaspoonful to a pint; if sweet, use very little saleratus.
Remarks. —Soda will do very well in place of the saleratus, when that is not to be obtained.
Pea Pie-Crust, No. 3. —Stew the split peas as for dinner. Stain. through a colander or coarse sieve. Then add equal parts good wheat meal
(sifted Graham will do nicely) and fine corn meal sufficient to make a soft dough. Knead well for fifteen minutes, adding mixed meal enough to make a moderately stiff dough, then roll out and use as any other pie-crust. As it cooks very quickly, it is not best to put in for a filling, any fruit (hat requires long cooking.
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