Armour's Monthly Cook Book, Volume 2, No. 12, October 1913 / A Monthly Magazine of Household Interest

by Various

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.