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

POT PIES & DUMPLINGS

VIRGINIA POTPIE

Take 1 pint of sweet milk, 1 large teaspoonful of baking powder, lard the size of a walnut, a little salt, and flour enough to make a soft dough. Roll out about 1/4 of an inch thick and cut in strips about an inch wide and 3 inches long. Bake in hot lard the same as doughnuts. Have a fat chicken boiled till tender, remove and roast with dressing. Make a thin gravy as with stewed chicken. Place the cakes in a deep dish and pour the gravy over them, and they are ready for the table.

Sister Effie Wiggs, Pyrmont, Ind.