POT PIE DOUGH

2 CUPS FLOUR
1/2 TSP. SALT
2 EGGS
2-3 TBSP. WATER

TO MAKE POT PIE DOUGH, MAKE A WELL IN THE FLOUR AND ADD THE EGGS AND SALT. WORK TOGETHER INTO A STIFF DOUGH. IF TOO DRY, ADD WATER OR MILK. ROLL OUT THE DOUGH AS THIN AS POSSIBLE(1/8") AND CUT 1 INCH SQUARES WITH KNIFE OR PASTRY WHEEL. DROP INTO THE BOILING BROTH.

POT PIE

1 CHICKEN, 4 LB
1 TSP. SALT
4 MEDIUM POTATOES SLICED
2 TBSP. MINCED PARSLEY

CUT CHICKEN INTO SERVING PIECES, COVER WITH WATER AND COOK UNTIL TENDER, SEASON WITH SALT WHEN CHICKEN IS ALMOST SOFT AND ADD THE SLICED POTATOES AND SQUARES OF POT PIE DOUGH AND COOK 20 MINUTES LONGER. ADD CHOPPED PARSLEY.

2 CUPS FLOUR
1 TSP. BAKING POWDER
3 EGGS
1 TSP. BAKING SODA
1 TSP. VANILLA
1 CUP SAUERKRAUT
1/2 CUP BUTTER
1 CUP WATER
1 1/2 CUP SUGAR
1/2 CUP COCOA

BEAT IN THE EGGS ONE AT A TIME. STIR IN MIXED DRY INGREDIENTS ALTERNATELY WITH WATER. ADD SAUERKRAUT. BAKE AT 350 FOR 30 MINUTES.

TOPPING

1 1/2 CUPS WHIPPING CREAM
1 TBSP. INSTANT COFFEE
2 TBSP. SUGAR
2 TSP. COCOA 1 TBSP. RUM EXTRACT

WHIP UNTIL STIFF. REFRIGERATE 12 HOURS BEFORE SERVING. USE 13 X 9" PAN.

MIX TOGETHER FLOUR AND SUGAR. CUT THE SHORTENING IN TO MAKE CRUMBS. SAVE 1/2 CUP OF THE CRUMBS FOR TOP OF THE PIE. MIX TOGETHER THE BAKING SODA, MOLASSES, AND WATER. LET COOL. ADD CRUMBS TO COOLED MIXTURE AND MIX WELL. NOW LAST ADD 1 WELL BEATEN EGG. POUR INTO PIE SHELLS AND TOP WITH CRUMBS. BAKE IN UNBAKED, 8-1NCH PIE SHELLS AT 350 FOR 45 MINUTES