The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Crust for Meat Pie

• 1¹⁄₂ cups flour
• 3 teaspoons baking powder
• ¹⁄₃ teaspoon salt
• 1¹⁄₂ tablespoons butter
• ¹⁄₂ cup water, or more

Mix and sift the dry ingredients, work in the fat, and put in enough water to make a dough stiff enough to roll on a board. Roll it out to the dish and bake it. An inverted cup in the centre of the pie, under the crust, will prevent the gravy from boiling over during the baking.

Serves six or eight persons.