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Beef Balls

(Armour's Monthly Cookbook)







Two cans of Armour's Veribest Potted Meat, one onion minced very fine,

three cups of mashed potato, salt and pepper to season, and one egg.

Beat well and form into balls. Roll them in flour and fry in deep hot

Simon Pure Leaf Lard. Garnish with parsley or lettuce leaves and serve

hot.--MRS. M. E. BESSEY, 133 MAIN ST., BILOXI, MISS.











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