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Ham Potpie

(Armour's Monthly Cookbook)







Take the bone of an Armour's Star Ham after the meat is partly used, and

boil slowly until meat is tender. Slice three potatoes, take out the

bone and put in potatoes while cooking. Make dumplings of three pints of

flour, a pinch of salt and a big tablespoon of Armour's Simon Pure Leaf

Lard. Mix with water, roll thin as pie crust and drop into broth.--MRS.

NETTIE GARGAN, 715 SHERMAN ST., DENVER, COLO.











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