ll the center, tie cabbage in
cheese cloth and boil until tender.--MRS. S. M. FUEICH, JR., 1524
BURDETTE, NEW ORLEANS.

VEAL AND HAM PIE

Cut one and one half pounds of veal into thin slices, also one pound of
Armour's Star Ham. Season the veal highly with pepper and salt, with
which cover the bottom of roaster. Lay upon this a few slices of ham,
then the remainder of the veal and finish with the ham. Add one pint of
water in which one teaspoon of Armour's Extract of Beef has been
dissolved. Bake one hour. Thirty minutes before serving cover with good
paste and bake.--MRS. WARREN YOUNG, LOVELADY, TEXAS.

HAM SALAD

One cup of Armour's Star Ham, one third cup of French peas drained from
their liquor, one third cup of celery, one third cup of English walnuts
or hickory nuts, one pimento, two small sweet pickles, one hard boiled
egg. Chop all ingredients separately and just before serving, mix with a
good mayonnaise dressing.--MRS. A. E. RICE, RUSSELLVILLE, KY.

Baking Day

"Baking the way into a man's heart" is a way which has
proved successful more than once. But a girl who tried it
would be badly handicapped if she did not use the best of
materials for the work. Armour's Simon Pure Leaf Lard is the
perfect shortening for all kinds of baking.

TEA BISCUITS

Five heaping kitchenspoonfuls of flour and two of sugar, two heaping
teaspoonfuls of baking powder. Sift these three times. Add one level
tablespoon of Armour's Simon Pure Leaf Lard, rub in well and mix with
one egg well beaten, and enough cream or milk to make three fourths of a
teacup. Roll out and bake in quick oven.--B. B. BENNETT, 106 WEST NORTH
AVE., BALTIMORE, MD.

QUICK CINNAMON ROLLS

One quart of flour, three cups of milk, four tablespoons of Armour's
Simon Pure Leaf Lard, two teaspoons of baking powder, one teaspoon of
salt. Sift salt and baking powder with flour, chop in the lard, add milk
and mix to a soft dough. Roll out in a thin sheet, sprinkle with sugar
and cinnamon, add bits of butter and raisins or currants. Roll up as for
jelly roll and cut into pieces about half an inch thick. Place in pan
and bake.--MISS C. P. LYNCH, 701 JAMES BLDG., CHATTANOOGA.

SPANISH BUN CAKE

One third cup of Armour's Simon Pure Leaf Lard and one third cup of
butterine, two cups of white sugar, the yolks of four eggs, one cup of
cold water, two heaping cups of flour sifted with two teaspoons of
baking powder, one cu