- One quart flour, pint sweet milk, half tea-cup lard, heaping salt-spoon salt. Measure each of Horsford's Preparation, mixed in flour, and sifted twice through a sieve. Divide the flour in halves, add the salt; with one hand pour in the milk on the half of the flour, with the other mix to a thin paste, then add the lard and the rest of the flour, mixing it lightly. The dough will be soft, but can be rolled on a well-floured board, and cut with a common biscuit-cutter, then prick, and bake twenty minutes in a quick oven. Make crust as above (using two-thirds cup lard or butter instead of half-cup) for chicken-pie with oysters (see recipe in poultry); it is . enough for a four-quart pan, where the sides only are lined. Some prefer not to cook the oysters, only boil and skim liquor, adding oysters raw. Reserve pint or pint and a half chicken-liquor (do not mix the oyster-liquor with that in the pot, but pour it in the pie by itself) in the kettle, place it on the stove, rub together table-spoon butter, two of flour, season very highly with pepper, stir it in the boiling chicken-liquor, salt to taste, cook until there is no raw taste to flour, serve in gravy-boat as dressing for pie.