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OAT-MEAL PIE-CRUST

This is made exactly like the dough for crackers; it may be rolled a very little thinner. It bakes quickly, so that care must be taken not to scorch it in cooking the contents of the pie. It is not suited for an upper crust, but does admirably for pies that require but one crust. It is just the thing for those who do not think shortened pie-crusts wholesome, and it is good enough for any one. One can cat it with as much impunity as so much oat-meal mush and fruit sauce.