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Minced Turn-Over Pies, Fried or Baked. —For the pastry, or crust, sugar, 1 cup; 2 eggs; butter, J^ the size of an egg; sour milk, 11/2 cups; soda and salt, each, 1 teaspoonful; flour. Directions—Beat the eggs, butter and sugar together; put the soda into a bowl with a tea-spoonful of water, mash it and dissolve, then pour the milk upon it, and mix all together, stirring in what flour you can with a spoon, then mix with the hands; work in only
enough to make a soft dough, as for fried cakes. Cut off a piece as large as a good sized egg, rolling out in round form; then put 2 table-spoonfuls, or a little more, of minced pie meat (which see), which is not very moist. Spread it over one-half only, of the crust, leaving an edge margin of 1/2 inch; then turn over the other half, and with plenty of flour on the fingers pinch or crimp the edge firmly together, to keep in the juices. Fry in hot lard, turning carefully when one side is done. Take up carefully also, using a knife to assist, lest they fall from the fork, placing them on plates, separately, until cold; but if done just before dinner, at our house, several of them never get cold. If the juice works out while frying the hot lard will sputter and fly around lively; hence, be sure to pinch the edges well together. Bake when you prefer to do so.
Remarks. —If the pastry is made as soft as it can be rolled by dusting freely it will be very light, and the turnovers very nice. They are very nice, too, to "bake them.
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