HAM DUMPLINGS
Cut from a boiled Star Ham fat and lean in equal proportions and chop fine. Season with pepper and minced sage. Make a crust 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.