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

by Various

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.