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Chicken Pie Crust

Sift together two and one-quarter quarts of flour, two and one-half teaspoons of baking powder, one-half teaspoon of salt. Rub into the flour one cup of lard and one-third pound of butter. Moisten with one pint of - milk. Place on a board and roll in one and two-thirds pounds of butter in four rollings. Line the sides of the dish and arrange four chickens stewed until nearly tender, with the largest bones removed. Cover with the remaining crust, cut an opening in center for the steam to escape.