HAM CROQUETTES
One cup of finely chopped Armour's Star Ham (cooked), one cup of bread crumbs, two of hot mashed potatoes, one large tablespoon of butter, three eggs, a dash of cayenne. Beat the ham, seasoning and two of the eggs into the potatoes. Let the mixture cool slightly and shape into croquettes. Roll in bread crumbs, dip in beaten egg and again in crumbs. Put into frying basket and plunge into boiling Simon Pure Leaf Lard. Cook two minutes, drain and serve.—MRS. E. A. BERENDSEN, Green Bay, Wis.
STUFFED CABBAGE
One medium cabbage, two ounces of Armour's Star Ham, two tablespoons of Armour's Simon Pure Leaf Lard, two egg yolks, one teaspoon each of salt, chopped parsley, and chopped onions, one cup of stale bread crumbs, a dash of cayenne, one pimento pepper chopped. Parboil cabbage, drain and let cool. Open the leaves and scoop out the center. Beat the eggs, add bread moistened with melted Simon Pure Leaf Lard, add the ham and seasoning and all other ingredients. Fill 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.