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Hash With Eggs

(Armour's Monthly Cookbook)







One cup of Armour's Star Ham boiled and chopped fine, one cup of potato

mashed, one cup of cracker or bread crumbs. Season well and mix all

together with water and one fourth teaspoon of Armour's Extract of Beef.

Pour into a deep plate, smooth it over and make indentations in the top

large enough to hold an egg. Put into the oven until thoroughly heated,

and break an egg into each of the places. Return to oven until the eggs

are cooked.--E. R. MOTT, PASCOAG, R. I.











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