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Ham Dumplings

(Armour's Monthly Cookbook)







Cut from a boiled Star Ham fat and lean in equal proportions and chop

fine. Season with pepper and minced sage. Make a crust of one half pound

of Armour's Butterine and one pound of flour. Roll it out thick and

divide it into equal portions. Put some ham into each and close up the

crust. Have ready a pot of boiling water and put in the dumplings. Boil

about forty-five minutes.--MISS M. C. GREEN, 319 LOCUST ST., HUNTSVILLE,

ALA.











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