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.

HAM RELISH

One cup of Armour's Star Ham boiled and chopped fine, one half cup of
cream, three hard-boiled eggs, salt and pepper to taste. Scald the
cream. Rub the yolks smooth with a little of the cream and add to the
cream in the farina boiler with the ham. Press the whites of the two
eggs through a sieve, add to the mixture and when thoroughly heated put
on a hot dish. Slice the remaining eggs over the ham and serve.--MRS. R.
SCHROEDER, 1923 AVENUE D, BIRMINGHAM, ALA.

ESCALLOPED HAM

Boil six eggs ten minutes. Make a thickening of two tablespoons of flour
cooked in two tablespoons of melted butter, and boil it in a pint of
milk until thick. Season with salt and pepper. Cut a cup of Armour's
Star Ham (cold boiled) into dice and moisten half a cup of cracker
crumbs in melted butter. Chop the whites of the eggs fine, sprinkle some
crumbs in a buttered dish, then some of the ham, the chopped whites,
thickened milk and sifted yolks. Then add the remainder of the ham,
whites of eggs and milk, cover with buttered crumbs and bake until
brown.---ALMA E. EDDY, COLLEGE CITY, CAL.

BAKED LEFT-OVERS

One cup of Armour's Star Ham chopped fine, one half cup of bread crumbs
and one half cup of chopped hard-boiled eggs. Season and stir into a
thick gravy flavored with Armour's Extract of Beef. Bake and serve hot
in pepper shells.--MRS. R. P. GARIG, PORT ARTHUR, TEXAS.

HAM MOLD

Three pounds of Armour's Star Ham, one cup of sweet milk, fifteen drops
of lemon, salt and pepper to taste. Cut the meat in small pieces, cover
the mold with a layer of slices of hard-boiled egg, then a layer of
meat. Repeat until the mold is filled, then add cup of milk, one
teaspoon of Armour's Extract of Beef, lemon, salt and pepper. Stir well
and pour over the top. Bake a nice brown.--MRS. P. W. PINNELL, 131
WINDER STREET, HENDERSON, N. C.

HAM SOUFFLE

Beat three eggs until very light, add one cup of Armour's Star Ham
(cooked and chopped), one half cup of bread crumbs, one pint of milk,
pepper and salt. Mix thoroughly and bake thirty minutes.--MRS. LOUISE
MCCONNELL, 1115 CARLOS AVE., WICHITA, KANS.

HAM LOAF

Two cups of