Crust for Meat Pie

To 1 pt sifted flour add 1 teasp salt, 2 teasp baking powder, 2 tablesp butter or lard, and milk enough to make a soft dough. Cut 3 or 4 holes in the top crust, and insert in each a small buttered paper tube or cone, to permit the steam to escape.-[Mrs. M. E. R., Wis.

Crust for Pot Pie

To 1 qt flour add 1 teasp salt, 4 teasp baking powder, and milk enough to make a stiff batter. Drop batter by spoonsful into a pan of flour, roll around in the flour, pat into shape with the hands, and when the meat is nearly done, drop these bits of crust into the kettle. The liquid should be boiling briskly. Cover and cook 1/2 hour. The covered kettle may be transferred from the stove to a hot oven, as soon as the crust is put in and if the kettle is not too full, it will not boil over, and the crust will not be heavy.-[Miss G. R., N. Y.

Meat Pie

Use any remnants of left-over beef, pork, veal, lamb or mutton and left-over potatoes or equal quantity, or take small pieces of fresh meat and raw potatoes, and boil them together until tender, seasoning with salt and pepper to taste. Let the gravy boil down some, and thicken with very little flour. Line a deep pie pan with a short biscuit or pie crust, rolled out about 1/4 inch thick, put in the meat and potatoes with the gravy, cover with a top crust, in which several slits were cut to allow for the escape of steam, pinch the edges together, and bake until a nice brown. Do not put too much gravy in the pie, but if there is any left over, serve it separately with the pie. If onions are liked, boil this with the meat and potatoes.-[Mrs. J. H. S., Mich.

Veal Pot Pie

Cut 2 lbs veal in small pieces, and put over the fire with 2 qts cold water. Bring to a quick boil, then move to the back of the range and simmer slowly until tender, adding salt when nearly done. Half hour before serving drop some dumplings into the boiling broth, cover and boil 20 minutes. Add a lump of butter to the gravy and if it is too thin, thicken it with a little flour.-[Mrs. E. P. C., Me.

Salt Pork Pie

Slice 3/4 lb salt, lean pork, freshen, and fry brown. Pare and cut into thick slices 2 qts potatoes and 1 qt onions, and put in the kettle with the fried meat, adding 2 qts boiling water. Let this boil while you prepare a crust. When the potatoes and onions are partly done, thicken with 2 tablesp flour, and pour into a pudding dish. Cover with the crust, and bake until done.-[G. C., Wis.

Chicken or Meat Pie

Bits of left-over meat or poultry can be made into appetizing pies. Cut the meat in small pieces, and mix with gravy, or, if you have no gravy, make some by frying onions brown in drippings, and thickening with flour, adding a very little water. Put the meat and gravy in a pudding dish, and cover with mashed potatoes an inch thick. Moisten the top slightly with milk, dot with bits of butter, and bake until brown. Serve hot.-[Mrs. S. C. P., Mass.

Mock Chicken Pie

Pare and slice 1 qt potatoes and 3 onions, add 2 tablesp butter, and 1 teasp each sage and salt. Cook until tender in plenty water, then drain and put the liquid in a basin to keep hot. Put the potatoes and onions in a well buttered dish, slice 6 hard-boiled eggs on top, moisten with a little of the potato liquid, cover with a rich biscuit dough, and bake. The potato water may be thickened with a little flour, and served with the pie.-[Miss E. I. B., Cal.

Ham Pie

Boil slice of lean, cured ham or shoulder about 1 hour. Line a buttered pan with biscuit dough, put in a layer of the cooked meat, season with pepper, scatter a few dumplings of the dough over the meat, pour over some of the water the ham was boiled in, then another layer of meat and dumplings with some more of the meat liquor, and then break in as many eggs as you have people to serve, or as many as you can spare. Put on the top crust, bake, and when nearly done pour in about 1 pt sweet milk, and finish baking.- [Mrs. H. A. B., Mont.