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Pot-Pie Crust

One quart flour, a little salt, two teaspoons baking powder, one piece butter or lard size of an egg; wet it with milk or water and have it about as stiff as biscuits, cut it in small pieces and place in the steamer; after having first buttered the steamer to prevent their sticking, steam from twenty minutes to half an hour, then place them around the chicken or meat on the platter.