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Pastry of Graham Flour
Half a pound of Graham flour, one cup of sweet cream, a little salt; mix and roll and bake in the usual way with fruit between the crusts.
The ladies of 1870s Chicago pooled their recipes and signed every one — corned beef from Mrs. Beaty, lemon pie from Mrs. Saulter.
Home › Our Susan's Opinion of a Kitchen › Pastry of Graham Flour
Half a pound of Graham flour, one cup of sweet cream, a little salt; mix and roll and bake in the usual way with fruit between the crusts.