ground boiled Star Ham, one teaspoon of Armour's Extract of
Beef, half a package of gelatine, one pint of water, salt and pepper to
taste. Dissolve Beef Extract in one half pint of boiling water, season.
Dissolve the gelatine in one half pint of cold water. Stand the vessel
in hot water to dissolve it. Mix together with beef extract, set aside
to cool. When this begins to harden, beat in the ground boiled ham, set
mold in refrigerator. Serve in slices with bread and butter, sweet
pickle or lettuce salad.--MRS. R. H. WEST, ALAMOGORDO, N. MEX.

HAM POTPIE

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.

HASH WITH EGGS

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.

HAM CROQUETTES

One cup of finely chopped Armour's Star Ham (cooked), one cup of bread
crumbs, two of hot mashed potatoes, one large tablespoon of butter,
three eggs, a dash of cayenne. Beat the ham, seasoning and two of the
eggs into the potatoes. Let the mixture cool slightly and shape into
croquettes. Roll in bread crumbs, dip in beaten egg and again in crumbs.
Put into frying basket and plunge into boiling Simon Pure Leaf Lard.
Cook two minutes, drain and serve.--MRS. E. A. BERENDSEN, GREEN BAY,
WIS.

STUFFED CABBAGE

One medium cabbage, two ounces of Armour's Star Ham, two tablespoons of
Armour's Simon Pure Leaf Lard, two egg yolks, one teaspoon each of salt,
chopped parsley, and chopped onions, one cup of stale bread crumbs, a
dash of cayenne, one pimento pepper chopped. Parboil cabbage, drain and
let cool. Open the leaves and scoop out the center. Beat the eggs, add
bread moistened with melted Simon Pure Leaf Lard, add the ham and
seasoning and all other ingredients. Fi